1/2 c. olive oil
1/2 c. teriyaki sauce
1/2 c. sherry
3 or 4 tbsp. honey
1/4 tsp. dry mustard
1/4 tsp. paprika
1/4 tsp. ginger
1/8 tsp. garlic salt
1 tbsp. parsley flakes
2 lbs. cleaned & cooked shrimp or 3 lbs. chicken breasts, whole or cut in strips

Thoroughly mix together all ingredients except shrimp or chicken. Marinate shrimp or chicken all day. Transfer shrimp or chicken to a roasting pan. Bake at 375 degrees until shrimp is tender and chicken is cooked through. Serve with Oriental Veggies, recipe follows.

ORIENTAL VEGGIES:

1 pkg. Knorr Swiss vegetable soup
1 can sliced water chestnuts, drained
1 can bean sprouts
1 can bamboo shoots

Use equal portions of broccoli, cauliflower, peas, pea pods, green beans, onion, peppers, tomatoes and any other vegetables desired. Vegetables can be canned, fresh or frozen.

Put soup with 1/3 cup water in saucepan. Bring to a boil; add all vegetables, except tomatoes. Cook until frozen vegetables are defrosted, but still crunchy. Add tomatoes; cook 3 minutes longer. DO NOT OVER COOK, tastes better when vegetables have a crunch to them. Serve with hot, cooked rice.