ENTREES

LEMON CHICKEN WITH PINEAPPLE

1(19 oz.) can pineapple chunks Y% teaspoon rosemary

6 single chicken breasts 1 lemon, thinly sliced
Y% cup butter 2 teaspoons cornstarch
1 clove garlic, minced Y% cup chopped green onion
1 teaspoon salt Hot fluffy rice
% teaspoon diced green chili
peppers

Drain pineapple — reserving juice. Brown chicken breasts in butter or margarine.
Remove chicken and stir in garlic until soft and golden; stir in pineapple juice, salt,
peppers and rosemary. Pour over chicken, top with lemon slices, cover and sim-
mer for 30 minutes. Remove chicken to warm platter. Combine corn starch with
small amount of cold water. Stir into pan juices and cook until it boils and thick-
ens. Stir in pineapple chunks, and heat through. Spoon over chicken and top with
chopped green onions. Serve over hot fluffy rice.

Isabel Bird

CHICKEN CACCIATORE

2% to 3lbs. frying chicken, cutup 1 envelope French spaghetti sauce mix
1 onion, thinly sliced 1 (6 oz.) can tomato paste
2 tablespoons oil 1% cups water

Brown chicken pieces with onion in heavy skillet. Combine other ingredients and
pour over chicken. Cook slowly about 45 minutes or until tender. Add 1 small can
mushrooms, if desired. Serves 4.

Jo Jordan

SEAFOOD CREOLE

3 tablespoons margarine or butter 2bay leaves

1 medium onion, chopped % teaspoon powdered thyme

% green pepper cutinthin strips 1tablespoon Worcestershire sauce
% cup chopped celery Y% teaspoon hot pepper sauce

1% tablespoons flour 1 (6% oz.) chunk style tuna, drained
1 (19 oz.) can tomatoes 1(5 oz.) can shrimp, drained

¥% teaspoon garlic salt 1 (6 oz.) can crab, drained

¥% teaspoon sugar 1 teaspoon chopped parsley

% teaspoon lemon pepper

Melt butter or margarine in skillet, sauté onion, pepper and celery about 5 min-
utes, but do not brown. Blend in flour; add remaining ingredients, except seafood
and parsley. Simmer over low heat about 15 minutes. Pick over crab and shrimp,
break tuna into large chunks. Add to skillet and simmer 15 minutes longer. Serve
with hot fluffy rice. Serves 8. N.B. 1 Ib. of fresh or deveined shrimp may be sub-
stituted for all canned seafood. Add to tomato mixture during last 5 minutes of
cooking so they will not toughen.
Sadie Impett

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