Sweet and Sour Chicken
Rice
Jello Cake
Sweet and Sour Chicken
Batter:
1 egg
½ cup flour
2 Tbsp. corn starch
1 Tbsp. oil
1 ½ tsp. baking powder
1 tsp. salt
½ tsp. soda
about ½ cup water
2 large boneless, skinless chicken breasts, cut into 2”
pieces
Cut chicken into chunks. Dip chicken into batter. Drop pieces
individually in hot oil. Fry until golden brown and floating. Drain on paper
towel. Keep warm in a 250 degree oven until ready to serve.
Sauce:
•
1 can (20 oz.) pineapple chunks
•
1 cup water
•
1/2 cup vinegar
•
3/4 tbsp. sugar
•
1/8 tsp salt
•
1/2 cup ketchup
•
3 tbsp cornstarch
•
1/4 cup water
•
1/2 small onion
•
1 small bell pepper
•
2 stalks of celery
Combine pineapple juice, 1 cup water, vinegar, sugar, salt, and
ketchup. Bring to a boil. Thicken sauce with cornstarch mixed with 1/4 cup
water, stirring constantly. When sauce has a clear appearance, add vegetables
and pineapple. Remove from fire and cover. Vegetables will cook just right by
the time you serve. Just before serving, add the cooked chicken pieces. Serve
with rice.
Jello cake
1 white cake mix, prepared as directed
2 boxes strawberry jello
2 ½ cups water, divided
1 container whipped topping
Bake cake as directed.
Cool for 1 hour. Using a
wooden spoon, poke holes all around the top of the cake. Bring to a boil 2 cups of the
water. Stir in the two boxes of
jello. Stir until jello has
dissolved. Add the remaining
½ cup of cold water and stir. Pour
the jello over the cooled cake.
Chill at least 3 hours or overnight.
Frost with whipped topping.
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