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CATEGORY CUISINE TAG YIELD
Meats Jewish 1 servings

INGREDIENTS

1 Chicken; cut in 8ths
1 tb Flour
2 ts Salt
1 pn White pepper
4 tb Oil
1 cn Crushed pineapple
2 ts Soy sauce
1/2 lg Onion; sliced
1 lg Green pepper; cut in thin strips
2 ts Brown sugar
2 ts (level) cornstarch mixed with:
2 tb Chicken stock

INSTRUCTIONS

SAUCE
From the Complete International Cookbook by Evelyn Rose
Shake chicken pcs with seasoned flour in a bag to coat. Saute in oil
until brown on all sides in a large pan. Transfer to a casserole &
cook covered 45 minutes at 350'. Meanwhile...make the sauce in the
same pan... Saute onion & pepper strips about 5 minutes & add
remaining ingredients. Simmer 3 minutes until thick & clear & pour
over chicken in casserole. Cook 10 minutes more until tender.
Reheats well IF there are any leftovers!
Posted to JEWISH-FOOD digest by "leah perez" <perezleah@hotmail.com>
on Jan 24, 1999, converted by MM_Buster v2.0l.

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