Recipes

Instructions:

Boil 8 chicken breasts with carrots, celery, onion, salt and pepper until cooked. (You can save the stock to make chicken soup at a later time.) Let the chicken cool and then debone and skin. Place cooled chicken in a 9x13 inch pan. Set aside.

Melt margarine. Mix in onion soup package, lime juice bar, melted pineapple bars and cornstarch. Boil mixture until it thickens - this will be a paste for the chicken breasts. Pour the paste over the chicken pieces. Bake uncovered in the oven at 350 degrees for 30-45 minutes.

You can garnish with pineapple rings if you wish. Possible serving suggestions to go with this are wild rice, steamed carrots and dinner rolls. Serves 6-8 people.

This recipe is adapted from a recipe Rhea received from her sister-in-law (Janice White) 20 years ago.

Recipe submitted by:
Fred & Rhea Steyer
Chandler, AZ