Yield: 8 servings
Measure | Ingredient |
---|---|
6 mediums | Carrots;cut in 1/2\" chunks |
½ cup | Green pepper; chopped |
½ cup | Onion; chopped |
3 \N | Chicken breasts;split in 1/2 |
½ teaspoon | ;Salt |
10 ounces | Sweet and sour sauce |
15¼ ounce | Pineapple chunks;drained |
3 tablespoons | Cornstarch |
3 tablespoons | ;cold water |
4 cups | Rice; cooked & hot |
PRODIGY FOOD BB
In a 3½ to 4 quart crockery cooker place carrots, green pepper and onion. Top with chicken breasts. Sprinkle with salt. Pour sweet-sour sauce and pineapple chunks over all; cover. Cook on LOW setting for 7 to 8 hours or on HIGH setting for 3 ½ to 4 hours.
Remove chicken; keep warm. Blend cornstarch and water; stir into juices.
Cover; cook on HIGH setting for 10-15 minutes or till thickened. Season to taste with salt and pepper.
Serve over hot cooked rice.
Typed for Meal Master 12/92 susan.grabowski@... Internet, TRGS55A Prodigy, 1:107/928 FIDO