If I were starting my family again, I would love my wife more in front of my children. I would laugh with my children more at our mistakes and our joys. I would listen to my children more, even to the littlest one. I would be more honest about my weaknesses and not pretend perfection. I would pray differently for my family. Rather than focusing on them, I’d focus on me. I would do more things with my children. I would do more encouraging. I would bestow more praise. I would pay more attention to little things. I would speak about God more intimately. Out of every ordinary thing of every ordinary day I would point them to God.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Chicken, Family & fr	6	Servings

INGREDIENTS

1	c	Walnuts; coarsely chopped
1/4	c	Salad oil
2		Chicken breasts; boned, cut in strips
1/2	ts	Salt
1	c	Onions; sliced
1 1/2	c	Celery; sliced
1 1/4	c	Chicken broth
1	ts	Sugar
1	tb	Cornstarch
1/4	c	Soy sauce
2	tb	Cooking sherry
2/3	c	Bamboo shoots; drained
5	oz	Waterchestnuts; canned, drained and sliced

INSTRUCTIONS

In skillet, toast walnuts in hot oil, stirring constanly. Remove nuts and
place paper towels.
Put chicken in skillet. Sprinkle with salt, cook stirring frequently. 5 to
10 minutes or until tender. Remove chicken.
Put onion, celery and 1/2 cup of the chicken broth in skillet. Cook
uncovered 5 minutes or until slightly tender.
Combine sugar, cornstarch, soy sauce and cooking sherr4y. Add remaining
chicken broth. Pour over vegetavles in skillet. Cook and stir till sauce
thickens.
Add chicken, bamboo shoots, waterchentnuts and walnuts.
Heat through. Serve with oriental rice.
NOTES : If your're planning a buffet for a dozen double the reciipe. First
made in California in 1960,  Kids like very much.
Posted to MC-Recipe Digest by Barb at PK  <abprice@wf.net> on Apr 21, 1998

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