SWEET AND SOUR CHICKEN WITH RICE
2 lbs. chicken, skinned, boned & cut into pieces (cubes)
Garlic salt to taste
2 c. canned pineapple chunks, no sugar added, drained, reserve juice
1/4 c. vinegar
1/4 c. catsup
1/2 tsp. salt
2 tbsp. brown sugar
1 tbsp. soy sauce
2 tbsp.c cornstarch
1/4 tsp. ground ginger
1 med. green pepper, cut into 1/4" strips
1 med. tomato, cut into wedges
2 c. cooked rice

In preheated non stick skillet or wok, brown chicken and season with garlic salt. Remove chicken and set aside. In same skillet combine reserved juice, vinegar, catsup, brown sugar, soy sauce, salt, cornstarch and ginger. Cook over low heat until thicken, 10 to 15 minutes. Add chicken, pepper, tomato and pineapple chunks. Continue to cook until vegetables are tender crisp and heated through. Serve over hot rice. 4 servings.
SWEET AND SOUR BEEF STEW
1-1/2 lb. beef stew meat, cut in 1-inch cubes
2 tbsp. cooking oil
1 c. chopped carrots
1 c. sliced onions
1 (8 oz.) can tomato sauce
1/4 c. brown sugar
1/4 c. vinegar
1 tbsp. Worcestershire sauce
Hot, cooked noodles
Salt
Cornstarch

Brown meat in hot oil. Add next 6 ingredients, 1/2 cup water and 1 teaspoon salt. Cover and cook over low heat until meat is tender, about 2 hours. Combine cornstarch and 1/4 cup cold water; add to beef mixture. Cook and stir until thickened and bubbly. Serve over noodles.
SWEET AND SOUR SAUCE
1/2 c. water
1/3 c. (each) sugar, vinegar
1 tbsp. (each) cornstarch, soy sauce

Combine and cook over high heat, stirring constantly, until clear and thick; set aside. 1 sm. green pepper, cubed
8 oz. pineapple chunks, drained
1/2 c. carrots, thinly sliced
1 onion, cut up in large pieces
2 tbsp. (each) water, oil

Heat wok first; add oil, then stir-fry meat until white; add carrots and water; cover and cook 2 minutes. Move everything up on holders in wok; add pineapple and sauce; bring to a boil; add onions and green pepper; cook 1 minute. Serve with hot rice.
SWEET AND SOUR GROUND BEEF
1 lb. ground beef
16 oz. frozen broccoli and carrots
1 tbsp. brown sugar
1/2 tsp. ginger
1/4 tsp. garlic powder
1/8 tsp. pepper
8 oz. can pineapple tidbits in its own juice, drained (reserve liquid)
2 tbsp. soy sauce
1 tbsp. vinegar
1 tbsp. cornstarch
2 tbsp. water
Hot cooked rice

In large skillet, brown ground beef; drain. Stir in vegetables, brown sugar, ginger, garlic powder, pepper, reserved pineapple liquid, soy sauce and vinegar. Blend well. Bring to a boil; reduce heat. Cover, simmer for 4-8 minutes or until vegetables are crisp-tender. Stir in pineapple. In small bowl, combine cornstarch and water; blend until smooth. Gradually stir into hot mix in skillet. Cook, stirring constantly, until thickened. Serve over hot cooked rice.