MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Teriyaki Chicken
Categories: Poultry, Herbs, Vegetables, Sauces, Rice
Yield: 4 servings

2 tb Canola oil
1 1/2 lb Boned, skinned chicken; in
- 1 1/2" pieces
1/2 c Soy sauce
1/4 c (packed) brown sugar
2 cl Garlic; minced
2 tb Honey
2 tb Rice vinegar
2 ts Sesame oil
1 ts Minced fresh gingerroot
1/4 ts (ea) salt & pepper
1/2 c Cold water
2 tb Cornstarch
1/2 c Chopped green onions
2 tb Sesame seeds
Hot cooked rice; to serve

Heat oil in a large skillet or wok over medium-high
heat. Add chicken breast; cook 2-3 minutes per side or
until lightly browned. Transfer to a plate; set aside.

To the skillet, add soy sauce, brown sugar, garlic,
honey, rice vinegar, sesame oil, ginger, salt and black
pepper. Whisk together; increase heat to medium-high.
Simmer 4-5 minutes, stirring frequently.

In a small bowl, whisk together water and cornstarch;
pour into the sauce. Whisk into the sauce; cook until
thickened, 1-2 minutes. Add chicken back to the skillet;
cook 4-5 minutes or until chicken is cooked through.
Sprinkle green onion and sesame seeds on chicken. Serve
over rice, if desired.

Nancy Mock, Southbridge, Massachusetts

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jojo Potatoes
Categories: Potatoes, Vegetables
Yield: 8 servings

4 lg Baking potatoes; peeled, cut
- in 1/2" wedges
3/4 c A-P flour
1/4 c Cornstarch
1 tb Granulated garlic
1 tb Onion powder
2 ts Smoked paprika
Oil for deep-fat frying
Ketchup or condiment of
- choice; opt

Place potatoes in a Dutch oven or stockpot and cover
with water. Bring to a boil over medium-high heat; cook
until tender, 10 to 12 minutes. Drain potatoes; let cool
for 10 minutes on paper towels.

In an electric skillet or deep-fat fryer, heat oil to
375ºF/190ºC. Meanwhile, in a shallow bowl, combine the
flour, cornstarch, garlic, onion powder and paprika.

Place cooled potatoes in flour mixture and turn to coat.
Fry potatoes in batches until golden brown, 5-7 minutes.
Remove with a slotted spoon; drain on paper towels.
Serve immediately with ketchup or condiment of choice.

Lindsay Mattison, Beaverton, Oregon

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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Re: T.O.H. Daily Recipe - 655
By: Dave Drum to All on Thu Jul 03 2025 05:16:51

Title: Jojo Potatoes

The convenience stores all served JoJos where i grew up.
Often they would just be battered and lightly salted.
Over time they became more seasoned.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jojos
Categories: Potatoes
Yield: 4 Servings

1/4 c Butter (60 g); melted
2 lb Baking potatoes (1 kg);
- scrubbed but not peeled
2/3 c Flour (80 g)
2 oz Parmesan (60 g);
- freshly and finely grated
2 ts Whole mustard seeds;
- crushed in a mortar
1 1/2 ts Celery salt or celery seeds
- ground with sea salt
1 tb Paprika or smoked paprika
1/4 ts Ground chile pepper;
- or to taste
Freshly ground black pepper

Preheat the oven to 350?F (180?C). Grease a rimmed cookie sheet or
jelly roll pan with the melted butter, and slip it into the oven to
preheat.

Combine the flour, cheese, and seasonings (from mustard seeds to black
pepper) in a large freezer bag.

Cut the potatoes lengthwise in wedges, 4 or 6 wedges per potato
depending on its girth. Try to make evenly sized wedges so they will
all bake at the same speed. Do not rinse or pat the potatoes after
cutting them; you want them to retain a film of starch on their cut
sides.

Add the potatoes to the bag, close the bag tightly, and shake well to
coat the potatoes on all sides. There will be some flour mixture
leftover; it will keep in the fridge for a couple of weeks.

Place the potatoes, flesh side down, on the preheated cookie sheet.
Bake for 30 minutes, flip, and bake for another 30 minutes, until
cooked through and golden. Sprinkle with a little sea salt and serve.

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