1 package unflavored gelatin
1/2 cup cold chicken stock or bouillon
1/2 tsp salt
2 tbsp lemon juice
1/4 cup pineapple syrup
1 1/4 cup diced cooked chicken
1/2 cup canned crushed pineapple, drained
1/2 cup diced celery
toasted slivered almonds

Soften gelatin in cold chicken stock. Add hot stock and salt and stir until dissolved. Add lemon juice and pineapple syrup. Chill until consistency of unbeaten egg whites. Fold in chicken, pineapple and celery. Turn into loafpan or individual molds and chill until firm. Un-mold and garnish with toasted slivered almonds. Makes 6 servings of Molded Chicken Loaf.

1 pound chicken livers, halved
soy sauce
1/4 cup canola oil
3/4 cup pineapple chunks
1/2 cup blanched almonds, slivered
2 tbsp cornstarch
2/3 cup pineapple juice
1/4 cup vinegar
2 tbsp sugar
1/2 tsp salt

Dip chicken livers in soy sauce; saute in canola oil 5 minutes, turning until brown. Add pineapple and almonds; heat 1 minute. Make a paste of cornstarch and half the pineapple juice; add remaining juice, vinegar, sugar end salt. Pour mixture over livers. Cook and stir carefully until sauce thickens. Simmer covered for 2 minutes. Serve over rice. Recipe makes 4 servings of Chicken Livers Orientale.

2 1/2 pounds chicken, disjointed
3 ounces Sauterne
2 tbsp brown sugar
2 ounces soy sauce
pinch of thyme
1/2 cup fresh grapefruit sections
1/2 cup fresh orange sections
1/2 cup fresh tangelo sections
1/2 cup chopped fresh pineapple
1 cup chicken stock

Remove backbone of chicken, dredge in flour and salt mix. Fry in shad low pan until brown. Remove chicken from frying pan and place in deep pan. Mix julienne of celery and onions in frying pan. Saute slowly until onions are soft. Remove from heat. Add Sauterne, brown sugar, soy sauce and thyme. Return to heat and boil. Four over chicken. Add grapefruit, orange and tangelo sections. Add pineapple and chicken stock. Place in preheated 350 degree oven until chicken is thoroughly cooked and loose from hones -— about 30 minutes. Pour stock in bottom of casserole, place chicken on top. Sprinkle handful of long grated coconut on top and return to oven until brown. Do not cover. Garnish with calamondin slices if desired. Recipe make 3 to 4 servings of Chicken Island Style.

2 tbsp butter
2 tbsp canola oil
6 large chicken breast halves
10 1/2 ounce condensed cream of chicken soup
1/2 cup light cream
1/2 cup dry sherry
13 1/2 ounce pineapple tidbits, drained
2/3 cup sliced seedless green grapes
6 ounce can sliced mushrooms, drained

Heat oven to 350° F. Heat butter and oil in baking dish, 13 1/2″ x 9″ x 2″. Place chicken pieces skin side up in baking dish; bake 1 hour. Heat soup, cream and sherry -n saucepan, stirring occasionally. Stir pineapple, grapes and mushrooms into soup mixture. Remove baking dish from oven; drain off fat. Pour soup-fruit mixture over chicken; cover baking dish with aluminum foil and bake 15—20 minutes longer. If desired, garnish with clusters of green grapes. Recipe makes 6 servings of Fruited Chicken En Creme.

3/4 cup sifted all purpose flour
1/4 tsp salt
1/4 tsp celery salt
1/4 tsp garlic salt
1/4 tsp ground nutmeg
2 broiler fryers, cut up
1/2 cup butter or margarine
20 ounces pineapple tidbits
3 tbsp all purpose flour
1 tbsp. sugar
1/3 cup soy sauce

In a plastic or paper bag, mix the flour, salt, celery salt, garlic salt and nutmeg. Shake chicken pieces, a few at a time, in flour mixture until coated. In large skillet, melt butter or margarine. Brown chicken on all sides. Place chicken in a 13 1/2″ x 8 3/4″ x 1 3/4” baking dish. Drain pineapple, reserving 1 cup syrup. Sprinkle pineapple over chicken. Stir the 3 tablespoons flour and the sugar into butter remaining in skillet. Add reserved pineapple syrup and soy sauce; cook and stir until mixture thickens and bubbles. Spoon evenly over chicken and pineapple. Cover and bake in 350° F oven for 1 hour. Recipe makes 6 to 8 servings of Fruited Chicken.

2 fryer chickens, cut in quarters
8 peeled sweet potato slices
8 canned pineapple slices, drained
8 green pepper slices, cleaned
1/2 cup butter
2 tsp salt
1/2 tsp pepper
heavy—duty aluminum foil

For each serving, place individual portions of chicken, skin side down in center of piece of foil large enough to cover and seal chicken. Top with slice of sweet potato, pineapple, pepper and 1 tablespoon butter, 1/4 teaspoon salt and dash of pepper. Bring foil up over food; seal edges with double fold seal to make airtight package. Place on grill over medium heat; cook about 50 minutes, turning once or twice. Unwrap and serve hot. Recipe makes 8 servings of Chicken Bundles.

1/3 cup flour
1 1/2 to 2 tsp ground ginger
1 tsp salt
1/4 tsp pepper
8 1/2 ounces pineapple rings
1 broiler or fryer chicken, cut up
1/4 cup butter or margarine
1/3 cup whole natural or blanched almonds
hot cooked rice

Mix flour with ginger, salt and popper. Drain syrup from pineapple into a shallow dish or pie plate. Dip chicken pieces into syrup, then into flour mixture; place in baking pan. Add remaining syrup and the margarine to pan. Bake at 400° F for 50 minutes, basting with pan juices now and then after first 20 minutes. Add almonds and pineapple rings to pan; continue baking 10 minutes longer, or until almonds are golden. Recipe makes 4 to 5 servings of Almond Ginger Chicken.