This recipe is another of my Grandmother White's - I remember having it at her house as a kid, however I only seen them every so often because we lived 5 hours away. A friend who grew up near her sent it to me just the other day!!! How fun is that! Thank you Susan for sending this my way!!!
5 or 6 boneless skinless chicken breast
salt and pepper and coat with flour.
Brown on all sides in skillet .....drain on paper towels and arrange in roasting pan. preheat oven to 350
1 can sliced pineapple
1 cup sugar
2 Tb corn starch
3/4 cup cider vinegar
1 TB soy sauce
1/4 tsp ginger
1 chicken bouillon cube
1 large green pepper seeded and cut in 1/4' circles
Drain pineapple, pouring syrup into 2-cup measuring cup.
Add water to make 1 1/4 cups.
In a sauce pan combine sugar, cornstarch, pineapple syrup
vinegar, soy sauce, ginger and bouillon cube. bring to a boil--
stirring constantly. Boil 2 min. pour over chicken...bake uncovered
30 min. Arrange pineapple slices and pepper rings. Bake 30 min more.
Serve over rice.
This is soooo good and is beautiful to serve.
Monday, March 7, 2011
(picture shown is right before going into the oven) YUM!!!
Mustard Roasted Potatoes
2 1/2 pounds small red potatoes
2 yellow onions
3 tablespoons olive oil
2 tablespoons whole grain mustard
2 teaspoons kosher salt
1 teaspoon pepper
1/4 cup fresh flat leaf parsley
Cut potatoes in halves or quarters depending on size and place in mixing bowl.
Slice onions into half rounds and add to potatoes. Toss together.
Mix olive oil, mustard, salt and pepper in separate bowl and add to potatoes and onions.
Bake on sheet pan for 1 hr. at 425°, tossing from time to time so they brown evenly.
Serve hot, sprinkled with the chopped parsley and a little extra salt.