SWEET & SOUR CHICKEN RECIPE

1 frying chicken, cut up
1 tbsp. melted butter
Dash of salt, pepper, ginger
3 celery stalks
1 can pineapple (chunk)
2 tbsp. brown sugar
3 tbsp. water
1 1/2 tbsp. soy sauce
1 tbsp. vinegar
1 tbsp. cornstarch
1 red pepper (optional)

Rinse chicken, place skin side up in oiled pan.  Pour melted butter over chicken.  Sprinkle chicken with salt, pepper, ginger, diced celery.  Bake chicken at 325 degrees for about 20 minutes.  Drain pineapple juice into cup.  Blend in brown sugar, water, soy sauce, vinegar, cornstarch.  Pour mixture over chicken in pan.  Top with pineapple chunks and pepper.  

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CHICKEN  CACCIATORE

1 pkg. chicken
1/4 c. butter
1/2 c. sherry
15 oz. can stewed tomato bits
1 (6 oz.) can mushrooms
1 pkg. Italian dressing mix
1/4 c. chopped green pepper
1 tsp. Italian seasoning
Garlic powder, to taste
Bayleaf

Boil chicken until done.  Save water (use this to boil rice in).  Cut chicken into tiny squares.  Brown in butter and sherry.  Add tomatoes, mushrooms, Italian dressing mix, green pepper and other seasonings.  Bring to boil and simmer for one hour.  Serve over rice. 

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SUNDAY FRIED CHICKEN

1 whole chicken or any combo of   chicken pieces
1 to 2 c. of flour for coating
Salt and pepper to taste
4 tbsp. butter
4 tbsp. Crisco
2 beaten eggs

Wash and dry chicken parts.  Combine salt, pepper, and flour and coat chicken.  Dip each piece in egg mixture and brown each side in hot, melted shortening and butter.  Lower heat and cook for about 15 minutes more on each side.  Use heavy iron or aluminum frypan if possible.

Remove from pan and drain on paper towels.  Pour all but 3 tablespoons of fat from pan and return to heat.  Add 3 tablespoons flour to pan and stir with fat until lightly browned.  Add 2 cups of milk and some parsley or parsley flakes and cook on medium heat until thick.  Put in gravy boat and serve with the chicken that you have arranged on a platter.