2 1/2 lb chicken pieces, skinned
2 chicken bouillon cubes, borden low sodium
1 tbsp margarine
1 cup green pepper, diced (1 med. pepper)
1 cup radishes, thinly sliced
1 cup pineapple chunks, canned, unsweetened
1/2 cup juice from pineapple
1 tsp light soy sauce
2 tbsp flour
1 dash pepper
4 1/2 cup rice, cooked
1 chow mein noodles, optional
Directions
Simmer the chicken in water with bouillon cubes. Remove meat from
bones and cut into chunks. Save 1 cup of chicken broth. While
chicken is cooking, melt margarine in frying pan or wok and saute the
radishes, green peppers, and pineapple until crisp tender, but not
brown. (Put rice on to cook.) Mix 1 cup saved chicken broth with 1/2
cup pineapple juice and 1 tsp. soy sauce. Add to pan.
Mix flour with 1 Tb. cold water and stir to remove lumps. Add to
vegetables. Add cut up chicken and a dash of pepper, and cook until
everything is hot. Serve over rice. If desired, sprinkle chow mein
noodles on top. Serves 6. (Portion is 3/4 cup mixture served over
3/4 cup cooked rice.)
Nutrients per serving: Calories 320, fat 7g, cholesterol 58mg,
carbohydrate 39g, sodium 314mg.
Exchanges: Bread 2 1/2, Meat 2.
Source: "There IS Life after Lettuce" by Pepper Durcholz, Alberta
Gentry, Carolyn Williams, M.S.
Formatted for Meal-Master by Joyce Burton.
Servings: 6 servings
Aloha Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions way back into the distant past, certainly as far back as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, these, ancient cook books were just primitive pictorial recipes for food preparation.
Interestingly, the oldest recipe in existence, according to historians are a few ancient tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. Progressing into The time of the romans around 25BC a man called Apicius assembled a collection of scripts describing recipes cooked by wealthy Romans. In his publication, Apicius tells us how the roman meals were split into hors d`oeuvres, entrees and dessert, a very modern way of dining. Aspicius also tells us how the Romans used many different aromatic flavors, including a few that will be familiar to modern cooks such as bay, mint and dill. Later, in the 15th century, the Crusaders brought back many foods and spices from Arab cooking, including spices like basil and coriander. These new culinary innovations created a surge in recipe publications, most of which are kept safe in private cookery archives. By the time we get to the twentieth century, recipe books are in high demand, as a result of more people being able to read, people having increased free time and having more money. Like it or not, the introduction of TV brought us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Aloha Chicken recipe.
