2 pounds chicken legs
3 tbsp flour
1/2 tsp salt
dash of white pepper
1/4 cup canola oil
2 green peppers, chopped
3 stalks celery, sliced
1 medium onion, chopped
1/2 cup crushed pineapple, including syrup
1/2 cup catsup
1/2 cup garlic-flavored vinegar
1/4 cup brown sugar

Wash the chicken pieces, pat dry. Lightly coat the chicken with a mixture of the flour, salt and popper. In a large frying. pan, heat the shortening or oil and brown the chicken pieces on all sides. Remove chicken and set aside. In same pan, saute the green peppers, celery and onion until lightly browned. Stir into sauteed vegetables the crushed pineapple, catsup, vinegar and brown sugar. Cover and simmer for 10 minutes. Add browned chicken pieces; again cover and simmer until chicken is tender – about 30-35 minutes. Serve chicken with its sauce on hot cooked rice. Recipe makes 4 servings of Sweet and Sour Chicken Legs.

Polynesian Chicken

1/3 cup molasses
Juice of 2 lemons
2 tsp low sodium soy sauce
1/4 tsp ground ginger
1/4 tsp dry mustard
1 small onion, chopped
1 broiler or fryer chicken, cut up
2 pineapple slices, halved
2 green—topped bananas, halved
1 tbsp butter

Blend molasses, lemon juice, soy sauce, ginger, mustard and chopped onion. Place chicken in a shallow dish and pour molasses mixture over chicken. Put in the refrigerator for 1 hour, turning once. Place chicken, skin side up, in shallow baking pan that has been lined with foil. Brush chicken with marinade. Cover and bake at 375° F for 40 minutes. Arrange fruits with chicken and dot with butter. Place under broiler for 10 to 15 minutes until flecked with brown. Recipe makes 4 servings of Polynesian Chicken.

Polynesian Chicken for a Party

3 tbsp salt
1/4 cup paprika
1 tsp ground white pepper
24 chicken pieces
canola oil
13 cups pineapple chunks and syrup
2 cups pineapple syrup
2 cups orange juice
1/2 cup lemon juice
1 cup light corn syrup
1 tsp mace
1/2 tsp ground ginger
2 tbsp flour
1/2 cup water
1/4 cup grated orange rind
8 oranges, peeled, cut into thick slices
1 gallon rice, cooked, hot

Combine salt, paprika and popper. Sprinkle chicken with mixture. Saute chicken in oil until well browned. Drain off excess fat. Drain pineapple chunks, reserving required amount of syrup. Set drained pineapple chunks aside. Combine pineapple syrup, orange juice, lemon juice, corn syrup, mace and ginger. Pour over chicken. Cover; simmer until tender -— about 30 minutes. Remove chicken to serving pan. Blend flour and water. Stir into hot pan juices; cook and stir until thickened. Add grated orange rind. Gently add orange slices and drained pineapple chunks; heat just until warm. Pour over chicken. Serve on a bed of hot rice. Recipe makes 24 portions of Polynesian Chicken.

12 ounces canned boned chicken or 2 cups diced cooked chicken
9 ounces pineapple tidbits
3 tbsp butter
4 tbsp flour
1 1/2 cups water
1/2 tsp salt
5 to 6 patty shells

Cut boned chicken in 3/4″ pieces. Drain pineapple; cook slowly in butter about 7 minutes, stirring occasionally. Add flour; blend well; add water slowly, stirring constantly; cook until mixture is thickened. Add chicken and salt. Heat thoroughly. Serve in patty shells. Recipe makes 5 to 6 servings.

2 whole raw chicken breasts
1 tsp salt
1/4 tsp white pepper
3 tbsp cornstarch
2 1/2 cup pineapple chunks
3 tbsp canola oil
2 tbsp soy sauce
2 tsp lemon juice

Remove the skin and bones of the chicken; cut chicken meat into 2″ pieces. Mix together the salt, pepper and 2 tablespoons cornstarch; toss with the chicken pieces. Drain the pineapple, reserving 3/4 cup of pineapple juice. Heat the canola oil in a skillet; saute the chicken 10 minutes. Add the pineapple; cover and cook over low heat 5 minutes. Mix the remaining cornstarch with the soy sauce, lemon juice and pineapple juice. Add to the skillet, stirring to the boiling point. Cook 3 minutes; don’t overcook. Recipe Serves 4.

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.