Sweet and Sour Chicken

Submitted by: Misty Sullivan

1 (20 oz) can pineapple chunks

1 ½ green bell peppers, diced

1 c. chopped celery

1 (8 oz) can sliced water chestnuts

1/4 c. soy sauce

1/2 c. vinegar

¾ c. brown sugar

¼ c. flour

1 1/2 lb. cooked chicken, cut into strips

Drain pineapple and reserve juice. In a large saucepan over medium low heat, blend reserved pineapple juice, soy sauce, vinegar, and brown sugar. Mix in flour and stir until thickened. Stir in bell peppers, celery, and drained water chestnuts into the saucepan. Mix in chicken. Cook and stir until heated through. Stir in the pineapple chunks before serving.

*Grated carrot may also be added to this recipe.

Chicken Salad

Thank you so much to everyone who shared their desserts with us at Friday Night Frenzy. It was a fun night and the desserts were awesome! Below are the recipes that we collected that night. Enjoy!

Submitted by: Erica Williams

2 1/2 cups diced and chilled, cooked chicken meat
1 cup chopped celery
1 cup sliced, seedless grapes
1/2 cup sliced almonds
2 Tablespoons chopped fresh parsley
1 teaspoon salt
1 cup mayonnaise
1/4 cup heavy whipping cream


In a medium bowl, whip cream to soft peaks.
Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chill.