4 frying chicken halves
3 tbsp flour
1 tsp ground ginger
1 tsp salt
1/2 cup shortening (part margarine)
1/2 cup chopped green onion
toasted coconut rice
1 cup fresh mushrooms
8-1/2 ounces pineapple slices
1/2 cup canned papaya juice or 1/2 cup orange juice
10-1/2 ounce can beef consomme soup
1 tbsp soy sauce

Dredge chicken halves in flour mixed with ginger and salt. Brown well in heated shortening in large skillet. Drain off fat into a Pyrex cup; measure 1/4 cup into small pan and add onion and mushrooms. Saute until onion is soft. Add to browned chicken along with syrup from pineapple, papaya juice, beef consomme and soy sauce. Bring to a boil. Cover and cook over low heat 1/2-hour. Add drained pineapple slices to pan sauce. Cover and continue cooking until chicken is tender – about 15 minutes longer. Serve with toasted coconut rice. Recipe makes 4 servings of Tropical Chicken with Pineapple.

4 whole chicken breasts, split (or boneless chicken breasts)
3/4 cup bottled Oil and Vinegar salad dressing
2 tsp curry powder
15 ounces sliced pineapple
2 medium bananas or 1 large papaya
8 preserved kumquats
2 large limes
1/2 cup honey

Bone chicken breasts (or buy chicken fillets already boned) and cut each split chicken breast into 4 pieces. Combine Oil and Vinegar salad dressing and curry powder in a medium size bowl; add chicken. Cover, and let marinate 2 hours in refrigerator. Cut pineapple slices in half. Just before cooking, peel bananas and cut into 2″ pieces Or halve, seed and pare papaya then cut into 1″ cubes. Cut limes into wedges. Drain chicken; reserve marinade. Thread chicken, pineapple, banana or papaya, kumquats and lime wedges, alternately on 8 long metal or heavy wooden skewers. Stir honey into remaining marinade and brush generously over kabobs. Broil or grill, turning and basting often about every 10 minutes, or until chicken is golden. Serve kabobs with kasha or packaged frozen prepared fried rice with almonds, if desired.

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.

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.