Yield: 6 servings2 1/2 lb Chicken pieces; skinned -unsweetened2 Chicken Bouillon cubes; 1/2 c Juice from pineapple;-Borden Low Sodium 1 ts Light soy sauce;1 tb Margarine; 2 tb Flour;1 c Green pepper; diced (1 med. ds Pepper;-pepper) 4 1/2 c Rice; cooked1 c Radishes; thinly sliced Chow mein noodles; optional1 c Pineapple chunks; canned, Simmer the chicken in water with bouillon cubes. Remove meat frombones and cut into chunks. Save 1 cup of chicken broth. Whilechicken is cooking, melt margarine in frying pan or wok and saute theradishes, green peppers, and pineapple until crisp tender, but notbrown. (Put rice on to cook.) Mix 1 cup saved chicken broth with 1/2cup pineapple juice and 1 tsp. soy sauce. Add to pan.Mix flour with 1 Tb. cold water and stir to remove lumps. Add tovegetables. Add cut up chicken and a dash of pepper, and cook untileverything is hot. Serve over rice. If desired, sprinkle chow meinnoodles on top. Serves 6. (Portion is 3/4 cup mixture served over3/4 cup cooked rice.)Nutrients per serving: Calories 320, fat 7g, cholesterol 58mg,carbohydrate 39g, sodium 314mg.Exchanges: Bread 2 1/2, Meat 2.Recipe of the Week at http://ping.fm/OwNEv

Stroganoff:1. 750g Beef mince or goulash2. 80mlor 1/3 cuponions chopped3. 15mldried parsley4. 1ml ea garlic,pepper & salt5.250ml drained tinned mushrooms6. 250ml milk7. 1 can condensed mushroom soup8. 250ml Sour cream or yogurtDumplings:1.1&1/4 cups flour2.1/2 cup Hi bulk bran or All branflakes crushed3.10ml Baking Pwd4. 1/4 cup marg5. 3/4 cup milk6.5ml paprika, 3ml salt,3ml celery salt & 1ml pepperStroganoff:1. Pre heat oven to 240'C2. Brown meat with onions,garlic & parsley drain excess fat.3. Stir in soup mixed with milk,salt, pepper & mushrooms.Simmer for 15mins4. Blend in sour cream & heat through.5. Place in oven proof dishDumplings:1. Sift Together flour,Bakingpwd,paprika,salt,peppe
 r&celery salt2. Stir in bran3. Rub in marg till like bread crumbs.4. Add milk stir until combined5. Drop large spoon fulls of mix over meat mixture.6. Bake @ 240'C for 15mins -----------------------------"Recipe of the Week" at http://ping.fm/29vPIRecipe contributed by Angelique Frew.

Sauce:750ml/3 cups sugar1.25 Litres/5 cups boiling water12.5ml lemon juice/vinegarPudding:250g soft marg100ml apricot jam125ml sugar25ml bicarb dissolved in 12.5ml vinegar/lemon juice750ml/3 cups cake flour10ml ground ginger7ml ground cinnamon5ml salt375ml/1&1/2 cups milk1. Preheat oven to 180'C. Grease a large oven proof pan well with butter/marg/spray with non stick spray2. Blend all the sauce ingredients together & heat until the sugar dissolvesPour into oven pan.3. Beat together marg,apricot jam & sugar in a mixing bowl until well blended. Add the bicarb & mix.4. Sift together dry ingredients & add to the marg mix, alternating with the milk. Mix & spoon into the prepared pan.5. Bake for 1hr or till pudding is done & skewer comes out clean when inserted into the centre of the pudding. *******************************Tha
 nk you for the recipe Angelique. "Recipe of the Week" @ http://ping.fm/GnqX5