heat oven to 350. spray 13x9 inch glass baking dish. in saucepan heat 3 cups of the broth to boiling over high heat. add rice; reduce heat, cover and simmer about 20 min or until liquid is absorbed.
meanshile drain pineapple juice into a 2 cup measuring cup; add remaining 1/2 cup chicken broth to make 1 1/4 cups. In another saucepan mix: pineapple liquid, sugar, cornstarch, ginger, vinegar, and soy sauce. heat to boiling over high heat. cook about 2 minutes, stirring constantly. Remove from heat, and stir in bell peppers and pineapple.
Cut chicken into 2 1/2 x 1 inch strips. Spread rice in baking dish, arange chicken strips over rice, and pour pineapple mixture over chicken and rice.
cover dish with foil and bake about 45 minutes or until chicken is no longer pink and mixture is bubbly.
Dissolve yeast in warm water in bowl with wire whisk. Mix in margarine, add salt, sugar, and flour. Roll out and cut into squares (or triangles)
*there is a lot of flexibility to the filling. We added chopped almonds, craisins, and green peppers.
Here’s the tough part. When copying down the recipe in class, I forgot to write down what temperature and time these cook at. When Jennie and I made them, we cooked them at 375 for about 15-20 minutes (I think). So, you might want to keep an eye on it. If you buy the dough at the store though, the packaging will have instructions so follow that :)
Remove casings from sausage and brown in large skillet. Add tomatoes and seasonings. Let simmer for 15 minutes. Add spinach and allow to cook down.
Cook pasta following directions on package. Drain well. Add pasta to meat mixture and add 2 tbl. parmesan cheese. Fold ingredients together. Sprinkle jack cheese on each serving.
Mix flour, baking powder, and salt. Cut in shortening with a pastry blender until mixture resembles course meal. Add milk then knead 10-15 times. Roll out to ½ inch thick and cut with drinking glass.
Leave mixture in pan and stir. Place biscuits on top of mixtures. Cook in microwave at 70% (important!! They WILL burn at 100%) for 4-5 minutes. Let set for 2 minutes.
*Also good to do is roll out dough thinly and sprinkle cinnamon and put slice almonds and/or raisons (any nut, dried fruit, or seasoning would work). Roll into a log and then slice so they are more like cinnamon rolls.
Combine ingredients in heavy pan. Cook over medium-low heat, stirring constantly with wooden spoon. Keep at roiling boil and cook until the soft ball state (about 15 minutes). Pour into buttered pan.
Soft ball stage test: fill a small bowl with cold water. Spoon a little caramel into the water. After a few seconds try to form a ball with your fingers. If the caramel doesn’t stick to itself, it needs to cook longer. If it forms a ball and feels soft, it’s ready (hence the name “soft ball stage”)
Preheat oven to 400° F. Melt butter and sugar together in saucepan. Bring to a boil. Boil for 3 minutes, DO NOT STIR. Spray an 8x8 inch pan with Pam, line bottom with saltines (crushed, or whole, both work). Pour sugar/butter mixture over crackers. Bake 5 minutes, remove and put chocolate chips over top and chill until firm.