GF Coconut Chicken Fingers with Curried Sauce

Mix together:
2 lbs of chicken breast cut in strips (or buy the pre-cut chicken fingers)
1 egg

Combine inside 1 gallon-sized zipper bag:
1 c. sweetened, flaked coconut
1 c. corn meal
salt
pepper
onion powder
garlic powder

Place egg washed chicken in bag with coconut mixture, zip closed and shake until well coated.  Grease cookie sheet.  Place prepared chicken on cookie sheet without overlapping pieces to allow for even cooking.  Bake at 425'F for 45 minutes.

Curried Sauce:

2 TBSP mayonnaise
1 tsp. curry powder
1 tsp. lemon
1 TBSP milk (to reach desired consistency)

This sauce is so delicious and flexible, I used the leftover chicken in a salad for lunch and added a bit more milk to make it the consistency of a salad dressing.  Delicious! The chicken has a beautiful combination of savory with a sweet crunch.

Snowcream

A long time ago, in a galaxy far, far away...I used to buy ice cream only for birthdays -- 3 times each year.  But, in the winter time, when enough fresh snow had fallen, I would treat our family to this little bit of magic.  Enjoy!

1 medium sized mixing bowl full of fresh, clean snow
1 can of sweetened condensed milk
1 tsp. of vanilla
1/2 c. milk

Stir until creamy smooth -- about the texture of ice cream.  This particular recipe is for vanilla, but could easily be adapted by adding your favorite jam or chocolate sauce.  If creating a new flavor, hold back on the addition of milk until you are sure it is necessary to acheive the proper texture.