Tiny Spicy Chicken

3 pounds chicken cut up
Marinate for one hour with garlic salt.

Make sauce:
2 cups sugar
1 cup chicken broth
1 cup white vinegar
1 cup ketchup
1/4 cup brown sugar
4 teaspoons soy sauce
2 teaspoons Chili Garlic Sauce (Purchased in the Asian secion of the grocery store)
Dash Salt

Boil until sugars are disolved.

Dip chicken in eggs, then coat in cornstarch.

Brown chicken.  Do not cook all the way through or the chicken will be tough.  (Don't worry, it will spend a lot of time in the oven and be all cooked in the end!)

Place chicken in a 9x13 pan.

Pour sauce over chicken.

Cook at 350 F for 1 hour, stiring after 30 minutes.

Watch closely at the end so it doesn't start to thicken too much.  Don't over cook.  Will continue to thicken after cooking.

Pour over rice and serve with rice noodles or Chinese noodles.

Peach Cobbler

This is a hybrid of how my mom made Peach Cobbler when I was a kid and my Better Homes and Gardens cook book that John gave me when we were newlyweds.

Filling:
2 quarts canned peaches (I use home canned peaches)
Cinnamon
2-4 tablespoons cornstarch

Strain peaches and reserve liquid.
Sprinkle with desired amount of cinnamon.
Mix cornstarch with small amount of reserved liquid.  Add more liquid until you can pour it over the peaches.  Add the rest of the liquid.
Cook until bubbly.
Place filling in a 9x13 pan.
Place little pats of butter on top of peaches.

Topping:
3 cups flour
3/4 cup sugar
1 tablespoon baking powder
9 tablespoons butter
9 tablespoons milk (1/2 cup + 1 tablespoon)

Combine the flour, sugar and baking powder.  Cut in the butter.  Stir in the milk until slightly lumpy.
Drop topping by tablespoon on top of peaches.

Bake 400 F for 20-25 minutes.