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Scrunchy Sweet and Sour Chicken

• 2 egg yolks
• 2 tbsp cornstarch
• salt and ground black pepper
• 4 skinless, boneless chicken breast halves, cubed
• vegetable oil

For the sweet and sour sauce:

• 1 onion, sliced
• 1 small red pepper, cut into 1 inch pieces
• 1 small orange pepper, cut into 1 inch pieces
• 1 lb can pineapple cubes in natural juice
• 1 tbsp cornstarch
• 2 tbsp tomato ketchup
• 2 tbsp light soy sauce
• 1 tbsp white wine vinegar
• handful of fresh cilantro leaves, to garnish

1. Mix together the egg yolks, with a tbsp of water, the cornstarch, and some salt and pepper.
2. Heat 2 inches of oil in a wok or deep frying pan. Toss the chicken in the cornstarch mixture and deep-fry in batches for 5 minutes or until crisp and golden. Drain on paper towels.
3. Empty the oil from the wok to leave a thin coating in the pan. Stir-fry the onion and peppers over a high heat for 3 minutes.
4. Drain the pineapple cubes (reserving the juice), add to the pan, and cook for a minute ot two.
   Mix together the cornstarch and a little of the pineapple juice to form a paste, then stir in the remaining juice, the ketchup, soy sauce, vinegar, and 1/2 cup water. Pour this into the pan and bring to a boil, stirring until the mixture thickens.
5. Stir the chicken pieces into the pan and simmer for 5 minutes until cooked through. Check the seasoning then divide between bowls.
6. Scatter the cilantro on top and serve. Enjoy!

Green Beans and Ham

serves 4

• 2 cups cooked ham, chopped
• 1 can (10 oz.) cream of mushroom soup
• 1/2 cup 1% milk
• 1 bag (16 oz.) birds eye frozen cut green beans
• 1 can (2.8 oz.) french-fried onions

Mushrooms Polonaise

serves 6

• 1 1/2 lb mushrooms, sliced
• 1 onion, chopped
• 3/4 cup butter
• 2 tbsp flour
• 1 cup sour cream
• 1 cup heavy cream
• 1/2 tsp nutmeg
• Pepper
• 1/2 cup parsley, chopped
• 1/4 cup bread crumbs

1. Preheat oven to 350F. Place mushrooms and onion in a heavy nonstick skillet with a tiny bit of olive oil. Cook slowly until wilted but not browned. Add 1/2 cup of butter.
2. When butter has melted, add flour and cook, stirring constantly, for 5 minutes over very low heat. Stir in sour cream and heavy cream with a wooden spoon, then add nutmeg and pepper to taste. Continue to cook, uncovered until mixture has thickened. Stir in parsley.
3. In another pan, lightly saute bread crumbs in 1/4 cup of butter. Pour mushroom mixture into a buttered shallow casserole. Sprinkle top with sauteed bread crumbs. Bake until mixture has set and bread crumbs have browned a little more.

Spanish Rice

• 1 cup rice
• 1 lb ground beef
• 3 tbsp vegetable oil
• 2 1/2 cup stewed tomatoes
• 1 tsp salt
• 2 tsp chili powder
• 1/2 ea onion chopped
• 1/2 ea green bell pepper chopped
• 1 clove garlic minced

1. Wash rice, drain, and allow to dry thoroughly.
2. Heat oil in heavy skillet; add rice. Cook, stirring constantly, until lightly browned, about 10 minutes.
3. Add onions, garlic, green peppers and beef. Stir often to break up and brown meat; cook until onion is limp and lightly browned.
4. Add undrained, chopped tomatoes and seasonings. Cover and simmer about 25 minutes or until rice is tender and most of the liquid has been absorbed. Let stand, covered, for about 5 minutes before serving.