Ingredients:
1 (8-ounce) can pineapple chunks, drained (save syrup)
2 green bell peppers, cut into 1-inch pieces
1/4 cup cornstarch
1 3/4 cups water
3/4 cup white sugar
1/2 cup distilled white vinegar
2 drops orange food coloring
8 skinless, boneless chicken breast halves, cut into 1-inch cubes
2 1/4 cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 egg
2 cups water
1 quart vegetable oil for frying
Directions:
In saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple syrup, and orange food coloring; heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens. Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken and stir until well coated. Heat oil in skillet or wok to 360 degrees. Fry chicken cubes in hot oil until golden. Remove chicken, and drain on paper towels. When ready to serve, layer green peppers, pineapple chunks, and cooked chicken on a platter. Pour hot sweet and sour sauce over top. Serve with rice. Makes 8 servings.
If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1910, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.
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