Bev's Recipe Collection

• 3 pounds chicken breasts (skinned and boned)
• crushed pineapple, drained
• 1 T tapioca starch
• 1 T water
• 1/2 C honey
• 1/2 C soy sauce
• 1/4 C vinegar
• 1 clove garlic, crushed
• 1/2 t ginger
• 1/4 t paprika

In small saucepan, combine tapioca starch and water. Add remaining ingredients, except chicken and pineapple. Cook, stirring often over medium/high heat till the sauce bubbles and thickens. Place chicken in a parchment-lined pan and brush with sauce. Bake at 350 degrees for one hour.

Serve over rice, and top with pineapple and dry-roasted peanuts.

(I cook 4 pounds of frozen oriental vegetables.)

adapted from Better Homes and Gardens New Cook Book from the 70s😃

• 2 1/2 pounds chicken breasts (boned and skinned)
• 1 package cinnamon graham crackers (or add 1/4 t cinnamon and 1/4 t sugar to regular grahams)
• 5 T butter

Melt butter in pan.  Crush graham crackers in processor.  Dip chicken into butter, then crackers, and place in parchment paper lined baking dish.  Bake at 350 degrees for 1 hour and 15 minutes.

This is a Bev original.  My family loves it, served with sweet potatoes and honey spread (melted stick of butter, 1/4 C honey and cinnamon to taste).  Add a green side or two, and some fresh homemade bread, and you’ll feel like you’re at my house!