Sweet and Sour Chicken

From 52 Weeks of Proven Recipes for Picky Kids by Jill McKenzie p. 76
Serves 6

2 TBS olive oil
1 pound chicken, semi-frozen and cut into cubes
1/2 teas salt
4 TBS soy sauce, divided
1/3 cup sugar
1 14-ounce can chicken broth
4 TBS cornstarch
4 TBS red wine vinegar or cider vinegar
1/3 cup pineapple juice
1/2 cup ketchup
2/3 cup pineapple tidbits
1/2 cup grated carrots
4 to 6 cups cooked rice

1. Heat oil in a large skillet over medium heat. Add chicken cubes, salt, and 2 TBS soy sauce. Saute until chicken is tender and browned.
2. In a large saucepan, blend sugar, chicken broth, cornstarch, vinegar, pineapple juice, ketchup, and remaining soy sauce until smooth. Slowly stir in meat, including the juices that form at the bottom of the skillet. Add pineapple tidbits and grated carrot. Stir and simmer for 5 minutes.
3. Serve over hot rice.

Favorite Dill Pickles

From Grandma Beverly
Makes about 4 quarts

Wash & chill cucumbers in ice water - use 3 - 4"cucumbers - about a 4-5 qt ice cream bucket full
Put in clean jars: (start with 4 wide mouth quarts)
1/4 tsp celery seed
1 tsp dill seed
2 bay leaves
1 bud garlic
pinch alum - abt 1/8 tsp
dried or fresh dill weed - cover bottom of jar at least

Brine - Mix in saucepan & bring to a boil: This brine is usually enough for 4 qts of pickles
6 cups water
1 ½ cup white or cider vinegar - 5% acidity
½ cup salt (plain, not iodized)

Fill jars with cucumbers - pack them in tight; fill spaces with small ones or spears.
Pour in boiling brine up to within ½ “ of top; put on boiled flats, tighten rings.
Process in boiling water bath about 5 minutes - just enough to seal jars.
They are ready to eat in about 2-3 weeks.