Sweet and Sour chicken

1 (8 ounce) can pineapple chunks, drained (juice reserved)
1/4 cup cornstarch
1 3/4 cups water, divided
3/4 cup white sugar
1/2 cup distilled white vinegar
2 drops orange food color
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 1/4 cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 egg
1 1/2 cups water
1 quart vegetable oil for frying

Directions
In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
Heat oil in skillet or wok to 360 degrees F.
Fry chicken pieces in hot oil 10 minutes, or until golden.
Remove chicken, and drain on paper towels.
When ready to serve, layer pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.

funeral potatoes

***************************************************************************************

ONE OF MY FAVORITES

One must have a basic understanding of cooking to get this to turn out right.

pick out a casserole dish.

fill dish with shredded potatoes

boiled Reds are best cooked just long enough to get fork to go in. Peel and shred while still hot. need enough to fill casserole dish.

Don't have time to boil and peel. don't like holding a hot potato.
Non seasoned shredded hash browns store brands are best. totally fill casserole dish potatoes will settle when sauce is added. Break clumps apart before opening bags. NO COOKING OR HEATING AT THIS POINT
don't have frozen. want it from fresh potatoes. You can just mash your boiled potatoes; this doesn't give the right texture to the dish. only fill casserole dish 3/4 full


While potatoes are cooking

open cream chicken soup. start with one family or two small cans.
Sharp Cheddar Colby monetary jack and shredded Parmesan cheese.
Sour cream.
splash of milk

put into a sauce pan and start heating. Stir often to prevent burning

in fry pan
1/4 to 1/2 cups minced onion
2 to 4 slices of ham minced
saute until water cooked out of ham and browning.
and onion turns translucent
add to sauce that has warmed up

Sauce should have a nice yellow tint adjust cheese and sour cream to taste.

pour some mixture over potatoes in casserole dish. Mix carefully add add more sauce mix.

top with

nothing just brown in oven 350 to 400 F change time and temp to be able to serve hot

or

crushed corn flakes or bread crumbs or frenches fried onions Sprinkle on top still be able to see potatoes then cook until brown.

Save for later
let cool don't add any toppings cover and freeze.

place frozen casserole in oven and then heat to 350 add topping when starts to boil.
done when center heated and browning starts

Reheating left overs

just microwave or heat in oven add a little sour cream or milk stir

Pie Crust

1 3/4 Cup Shortening
4 cups flour
1 egg
1 1/2 tsp salt
1 TB vinegar
1/2 cup cold water

Beat egg, water and vinegar

in a separate bowl mix flour and salt.
Cut in Shortening until pea size balls form

make hole in center of flour mixture to pour egg vinegar and water mixture

Pour, Mix

roll out

Donuts

3 packages yeast Table spoons 1/2 cup warm water 2 1/4 cups milk, scalded, 3/4 cup sugar 1 1/2 teaspoons salt 3 eggs 1/2 cup shortening 7 1/2 cups flour Oil for frying Glaze 1/2 cup butter 3 cups powdered sugar 2 1/4 teaspoons vanilla 4-6 tablespoons evaporated milk (can substitute regular milk or water for milder flavor) If desired separate and add chocolate powder or maple flavoring or other flavor to glaze

Glaze

1/2 cup butter 3 cups powdered sugar 2 1/4 teaspoons vanilla 4-6 tablespoons evaporated milk (can substitute regular milk or water for milder flavor) If desired separate and add chocolate powder or maple flavoring or other flavor to glaze

cream soup substition

4 cups powdered milk 4 cups white flour 4 cups dehydrated margarine or butter 1 tsp salt 1/2 cup instant chicken bouillon 1/2 tsp white pepper Mix all ingredients well and store in an air tight container. When ready to use, mix 1/2 cup creamy soup base with 1 cup of water. Whirl in a blender. Cook to boiling. It can also be used as a sauce for creamed vegetables, creamed potatoes, or creamed meats.

Cream soup mix / substitution

2 cups nonfat powdered milk 3/4 cup cornstarch 1/4 cup instant chicken bouillon ( I skipped this) 2 Tbs. dried onion flakes ( I used onion powder) 1 tsp basil leaves ( I used ground) 1 tsp thyme leaves (I used ground) 1/2 tsp pepper 1 cup whey (Your suggestion) Combine all ingredients, mixing well. Store in an air tight container until ready to use.

Chocolate chip Pumpkin Cookies

1 cup cooked and mashed white beans
1/2 cup mashed pumpkin (or banana/winter squash)
1 and 1/2 cup brown sugar
1 teaspoon vanilla
2 eggs
2 cups wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chocolate chips

Mix together beans, pumpkin, sugar, vanilla and eggs. Add salt and soda, mix well. add flour, adding a little extra to thicken dough if needed. Add chocolate chips and mix. bake on lightly greased cookie sheet for about 12-14 minutes at 350.

notes:
Also just a reminder to let the dough sit for a couple of minutes before adding extra flour, as wheat flour absorbs the liquid more slowly than white flour. I did add a little water to the beans to make them easier to mash up. And I was using Banana squash.