Main Dishes

Little Pink Chicken
(Sweet & Sour Chicken)
2 large chicken breasts
1/2 tsp. garlic salt
1 egg, beaten with 1 tbsp. water

Cut chicken in pieces and sprinkle with garlic salt.  Let sit for 30 min.  Dip in conrstarch, then in beaten egg.  Fry in hot oil until brown.  Place in casserole dish.

Combine in a saucepan:
1 c. sugar
1/3 c. vinegar
1/3 c. ketchup
1/4 c. chicken broth
1 tsp. salt
2 tbsp. soy sauce
1/2 c. cornstarch

Bring to boil and allow to thicken.
Pour over chicken.
Makes 6-8 servings 
Goes great with rice

Curry & Rice
1 chopped onion
1 tbsp. oil
1 tbsp. curry
1 lb. meat
1 tbsp. flour
1 pint chicken stock
1 tsp. chutney/peach jam
Salt & Pepper

Fry onion in heated oil until soft.  Add meat.  Brown slightly.  Stir in curry powder and flour.  Cook gently for two minutes.  Blend in stock, chutney, and salt & pepper.  Bring to boil.  Cover and simmer.  If drier curry is preferred, remove lid for last 15 min. of cooking.  Serve over rice with bananas, coconut, and tomatoes.
Serves 4.

Honey Chicken
Melt on low heat:
1/2 c. prepared mustard
1 c. honey
1/2 c. margarine or oil
1/8 tsp. curry powder

Roll chicken in flour and salt mixture.  Dip in above mixture.  Place in Pyrex baking dish.

Bake at 350 degrees for 1 hour (less if there is no bone in chicken.)  Baste periodically.