Hawaiian Chicken

Hawaiian Chicken
Donated by Theresa

1 egg
2 tbsp water
1/4 c flour
1/8 tsp salt
1 1/2 c leftover chicken, cut into large cubes (Turkey and ham may be substituted instead)
1 tbsp margarine
1/2 c pineapple juice 1 chicken bullion cube
1 large carrot thinly sliced
1 c pineapple chunks
2 tbsp corn starch
1 tbsp soya sauce
1 red pepper cut up

Beat egg slightly, add water, flour and salt. Beat until smooth Add chicken and stir. until cubes are coated. Drop into hot shallow vegetable oil. Fry until browned on all sides.

Bring to a boil mararine, pineapple juice, 1 1/2 c water and bullion cube. Add carrots. Cover and cook for about 5 minutes. Add pepper and pineapple, and bring to a boil. Add cornstarch blended with soyasauce and a little cold water. Cook until thickened.

Add chicken and serve.

BBQ Pot ROast Dinner

BBQ Pot ROast Dinner
DOnated by Theresa
Serves 8-10

4 lbs boneless blade
1/2 tsp salt
1/4 tsp pepper
1 c ketchup
3 tbsp flour
2 tbsp Wocestershire sauce
1 1/2 tsp vinegar
1 tbsp brown sugar
1 tsp dry mustard
3 potatoes, peeled, quartered
3 green peppers, seeded, quartered
3 carrots cut in 1/2 inch slices
2 medium onions sliced

Brown the meat on noth sides on BBQ. Remove and season with Salt and pepper. Combine remaining ingredients in a small bowl. Place browned meat in center of 2 foot length of heavy duty tinfoil. Top with half the sauce and arrange veggies on top of meat, covering with remaining sauce. Make a double fold of long ends of foil, turn up sides and seal securely. PLeace foil wrapped meat on slow coals or low temp gaspowered BBQ and cook for 1 1/2-2 hours or until meat is tender. Serve with sauce and veggies.