Busters Recipes

Aloha Chicken

2 1/2 lb Chicken pieces; skinned
2 Chicken Bouillon cubes
1 T Margarine
1 c Green pepper; diced (1 med. pepper)
1 c Radishes; thinly sliced
1 c Pineapple chunks; canned, unsweetened
1/2 c Juice from pineapple;
1 tsp Light soy sauce;
2 T Flour
dash Pepper
4 1/2 c Rice; cooked
Chow mein noodles; optional

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.)

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