Page 40 - By His Hands We Shall Be Fed Test 2

SWEET & SOUR PINEAPPLE CHICKEN

Cindy Sevy

1 (13 1/4 -oz.) can pineapple chunks 1/3 C. vinegar

1/2 C. flour 2 T. soy sauce

1/2 tsp salt 1/3 C. pineapple syrup

3 chicken breasts, boneless, 1/4 C. catsup

cut into 3/4 “ squares 1/4 C. water

1 egg, slightly beaten 2 T. cornstarch

2 ro 4 T. oil Cooked rice or crisp noodles

1/2 C. honey

Drain pineapple chunks and reserve syrup. Combine flour and salt. Dip chicken

cubes in beaten egg and then in flour. Cook in hot oil 5 minutes or until crispy on all sides.

Remove from pan and keep warm. Pour honey, vinegar, soy sauce, pineapple syrup and

catsup into pan and blend. Bring to a boil. Mix cornstarch in water and add, stirring

constantly. Cook until thickened. Add the cooked chicken and pineapple chunks. Simmer 5

minutes. Serve hot, over rice or noodles. Makes 4 to 6 servings

1 pound pork may be substituted for chicken.

CHICKEN AND DRESSING

Jan Brock
3 or 4 chicken breasts, 1 can cream of chicken soup

boiled and deboned 1 pkg. Pepperidge Farm

1 stick butter cornbread stuffing mix
2 C. chicken stock

Break chicken into pieces. Add other ingredients to chicken. Bake at 350° for about

30 minutes in a casserole dish.

CHICKEN CASSEROLE

Lois McCoy

1 C. rice, uncooked 3 chicken breasts, cooked and deboned
1 can mushroom soup 1/2 pkg. Lipton dried onion soup

1 can water Garlic, to taste

Place 1 cup uncooked rice in casserole. Put chicken on top of rice. Sprinkle chicken

with garlic. Mix 1/2 package Lipton dried onion soup with 1 can mushroom soup and 1 can

water. Pour over chicken and bake, covered, for 1½ hours at 350°. Serves 6