1 (1 lb.) can chunk pineapple 2 tbsp. raisins 1 tbsp. cornstarch 1 tbsp. cold water 1/2 tbsp. sesame oil

Drain liquid from pineapple; use for cooking chicken. Disperse cornstarch in 1 tablespoons cold water. Add pineapple and raisins to the cooking liquid in the pan. Cook for 5 minutes over low heat. Add cornstarch-water mixture and sesame oil. Stir and cook until thickened. Pour the sauce over the chicken and garnish with parsley sprigs.

1/4 c. water 1 1/2 c. brown sugar 1 1/2 tbsp. catsup

water 1/2 c. (Can double recipe and freeze. crushed pineapple (do not drain) 3/4 c. cornstarch 1/4 tsp. dry mustard 1 1/2 c. soy sauce 1 1/2 tsp.) . sugar 1 1/2 tsp. crushed pineapple with juice 1 1/4 tbsp. Use sauce over cooked/baked ham. cornstarch 1/2 c. water PINEAPPLE SAUCE 1 c.1 1/2 tbsp. dry mustard Cook until clear.

Sign up to vote on this title
UsefulNot useful