Quick Sweet & Sour Chicken

2 Tbs. corn oil
1 lb. Chicken, cubed
1 can 20 oz Pineapple chunks in juice
1/2 C. Karo light corn syrup
1/4 C. cider vinegar
2 Tbs. ketchup
2 Tbs. soy sauce
1 clove garlic, crushed
1 small red or green pepper, cut in 1” squares
2 Tbs. corn starch
2 Tbs. water
Hot cooked rice

In large skillet heat corn oil over medium-high heat; add chicken and brown all sides. Add Pineapple, corn syrup, vinegar, ketchup, soy sauce, and garlic. Bring to a boil. Reduce heat; simmer uncovered, stirring occasionally, 10 minutes, or until chicken is done. Add pepper. Mix corn starch and water; stir into chicken mixture. Stirring constantly, bring to a boil over medium heat and boil 1 minute.

Serve over rice or noodles

Serves 4

Garlic-Parmesan Breadsticks

Rhodes white dinner rolls
1 egg
garlic powder
fresh parmesan cheese

Let the dough defrost until soft (before it starts to rise) Form breadsticks cover and let rise. Preheat oven to 350 degree's. Whip the egg together then with a brush, brush over top of breadstick. Sprinkle with garlic powder then cheese. Bake for 10-15 minutes or until golden brown.

Mulligatawny Soup

Recipe from Familyfun.com
	4 tablespoons butter (or 2 tablespoons olive oil)
	1 onion, chopped
	2 carrots, chopped
	1 celery stalk, chopped
	1 green pepper, chopped
	1 apple, cored, peeled, and chopped
	1 1/2 pounds boneless, skinless chicken breast, chopped
	1/2 cup flour
	2 to 3 teaspoons curry powder
	5 cups chicken broth
	1 (14 1/2-ounce) can diced tomatoes, drained
	Salt and pepper
	2 cups hot cooked rice 1. Melt the butter, or heat the oil, in a large pot over medium heat. Add the onion, carrots, celery, green pepper, apple, and chicken, and sauté for about 15 minutes. Turn the heat to low. 2. In a small bowl, mix together the flour and curry powder. Add the mixture to the pot, then stir and cook for 3 to 5 minutes. Add the chicken broth and tomatoes. Partially cover the pot and simmer the soup for about an hour, stirring occasionally. Add the salt and pepper to taste. 3. To serve, place about 1/4 cup of rice in a bowl and ladle the soup over the rice. Makes about 8 cups.

Almond Butter Chicken with Orange Sauce

4 boneless, skinless chicken breasts
all-purpose flour (as much as needed)
salt
pepper
1 egg, beaten
Sliced almonds

Orange Sauce:
2 TBS brown sugar
4 tsp cornstarch
1 cup juice of fresh oranges
2 tbsp butter
2 tsp grated orange rind

Place each chicken breast filet between two pieces of plastic wrap. Pound with meat mallet. Sprinkle with salt and black pepper and then coat chicken with flour. Dip one side into egg then press into almonds until fully covered. Melt butter in a large skillet. Add chicken, almond side down. Cook on medium high heat for 3 to 5 minutes or until almonds are toasted. Turn chicken breasts. Lower heat to medium low and cook for 10 to 12 minutes more or until chicken is no longer pink in center. While chicken is cooking, make the orange sauce. Combine brown sugar and cornstarch in a saucepan. Add juice, butter and rind. Cook on medium heat, stirring constantly, until thickened.

Serve Chicken Breast, almond side up draped with orange sauce.