1/2 cp flour
1/2 tsp garlic powder
3 to 4 lbs chicken, cut up
2 Tb oil
1-3/4 cps water, divided
1/2 cp soy sauce or teriyaki or even worcsherstire (however the heck that is spelled!)
1/2 tsp oregano
1 bag of frozen mixed veggies. (I really like the stir-fry variety)
or fresh veggies of choice (potatoes, celery, carrots, peas)

Combine flour, garlic powder and pepper in a plastic bag. Add chicken and seal the bag and shake it all around. RESERVE the leftover flour mixture!
In a large skillet (w/a lid!), cook chicken in oil until browned on all sides. Add 1 1/4 cp water, soy sauce and oregano; pour over chicken. Add vegies and bring to a boil; reduce heat. Cover and simmer for 30-40 mins. Add remainder four mixture and remaining water into skillet until smooth. Brint to a boil and cook and stire for about 2 minutes until thickened. Yield is about 6 servings. You can also serve this with or over rice or egg noodles for an extra touch!

Bierock Casserole
Contributed by: Mary
Ingredients
1 lb. ground beef
1 can crescent rolls
1 c. shredded cabbage
½ -1 onion chopped (depending on how much you like onion)
¾ c. shredded cheddar cheese

Directions
– preheat oven to whatever temp is on the roll can
-brown ground beef and onion together, seasoning with salt and pepper (or montreal steak seasoning if you have it) and the infamous lea and perrins Worcestershire sauce
-add cabbage when beef is mostly done
– spray bottom of 9×9 pan with cooking spray then layer with ½ of crescent rolls
– put beef/onion/cabbage over crescent rolls
-sprinkle cheese over beef
– layer other ½ of crescent rolls on the top
– bake uncovered till top layer of crescents is golden or per time given on roll can

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