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Nov. 22nd, 2008 08:48 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
carols_stuffQuick and Easy Polynesian Chicken
Servings: 4
Ingredients
1- 15 oz can of cherry pie filling
1- 15 oz can of pineapple chunks or fruit cocktail
1 1/2 lbs. of cut up boneless chicken (bite size)
2 cups uncooked rice
Directions
Mix together in medium saucepan first 2 ingredients
Heat on medium heat until thick and bubbly (stirring frequently)
cut up chicken into bite size pieces put in a medium pot of boiling water, reduce heat once it is boiling(cook until done approx. 15 minutes).
Bring another larger pot to boil the rice in (cook until fluffy, not chewy)
or use a vegetable steamer and steam rice in a microwave.
Serve chicken and top with fruit mixture over rice.
This recipe can be used with pork, shrimp, diced ham
Sea Glass Candy
Lightly grease cookie sheet, set on wire rack.
In pot, dissolve 2 cups sugar, 3/4 cup light corn syrup, and 3/4 cup butter.
Without stirring, boil to 300-310 degrees on your candy thermometer. Remove and wait two minutes. With wooden spoon, stir in paste food coloring, using 1/2 to 1 tsp. Oil flavor (and color) per batch. Pour at once into sheet, letting cool 20-30 minutes.
Lightly dust both sides with confectioner sugar and break into pieces.
Servings: 4
Ingredients
1- 15 oz can of cherry pie filling
1- 15 oz can of pineapple chunks or fruit cocktail
1 1/2 lbs. of cut up boneless chicken (bite size)
2 cups uncooked rice
Directions
Mix together in medium saucepan first 2 ingredients
Heat on medium heat until thick and bubbly (stirring frequently)
cut up chicken into bite size pieces put in a medium pot of boiling water, reduce heat once it is boiling(cook until done approx. 15 minutes).
Bring another larger pot to boil the rice in (cook until fluffy, not chewy)
or use a vegetable steamer and steam rice in a microwave.
Serve chicken and top with fruit mixture over rice.
This recipe can be used with pork, shrimp, diced ham
Sea Glass Candy
Lightly grease cookie sheet, set on wire rack.
In pot, dissolve 2 cups sugar, 3/4 cup light corn syrup, and 3/4 cup butter.
Without stirring, boil to 300-310 degrees on your candy thermometer. Remove and wait two minutes. With wooden spoon, stir in paste food coloring, using 1/2 to 1 tsp. Oil flavor (and color) per batch. Pour at once into sheet, letting cool 20-30 minutes.
Lightly dust both sides with confectioner sugar and break into pieces.
