Sweet and Sour Chicken

1. 1

   Cut chicken; set aside.

2. 2

   Prepare pineapple, onion, green pepper and jicama; set aside.

3. 3

   Combine brown sugar and corn- starch, stir in vinegar, pineapple juice, soy sauce, pepper sauce and salt to taste; set aside.

4. 4

   In a 2 quart glass casserole dish put chicken pieces.

5. 5

   Microwave on High for 5 to 6 minutes stirring every 2 minutes until chicken is done.

6. 6

   Add vinegar mixture and cook on High for 4 minutes, stirring every 2 minutes.

7. 7

   When sauce is clear and boiling, add pineapple, onion, green pepper and jicama; mix well.

8. 8

   Cook 1 to 2 minutes until vegetables are desired doneness.

9. 9

   ENSALADA DE NOCHE BUE NA 1 (20 oz.)

10. 10

    can pineapple chunks 2 medium bananas 1 (16 oz.)

11. 11

    can sliced beets, drained 1 jicama, peeled and sliced (optional) 1 stick sugar cane, peeled and chopped (optional) lettuce mayonnaise 2 large oranges 1 large apple 1/2 cup peanuts milk Drain pineapple, reserve juice.

12. 12

    Peel and section oranges, peel and slice bananas, core and slice apple.

13. 13

    Toss apple and bananas with orange sections and a little pineapple juice.

14. 14

    Drain fruits and beets.

15. 15

    Arrange pineapple, beets, bananas, oranges, apple, jicama and sugar cane on large let- tuce-lined platter.

16. 16

    Sprinkle with peanuts.

17. 17

    Thin mayonnaise with little milk to make drizzling consistency.

18. 18

    Serve with salad.

* Per serving · 4 servings · Values may vary.