Pineapple Chicken

Saute oil, diced onion, finely diced green peppers. Add marinated chicken (water, cornstarch, soy sauce, sugar, salt). Let get brown. Add diced fresh pineapple & marinated sauce. Add a little oj and soy sauce. Add veges and steam. Taste & add brown sugar, garlic, etc.

Gluten-free cheesy funeral potatoes

Boil potatoes. Cool. Peel skin. Cut roughly diced. Put in casserole pan.

Melt margarine and dried onion flakes, let get a little brown. Take OFF heat.

Add potato flour & brown rice flour. Stir to clump it and make it dry.

Put back on heat, stir to warm but not get too hot. Take OFF heat again.

Add whipping cream. Let it moisten everything. Put back on heat. Stir in 1 cup chicken broth from can.

Let it start boiling as you stir. Add chicken broth paste & water to thin it out. Let it stay on low boil so that the flour taste cooks a little. Leave it thick.

Add to potatoes in pan - stir. Add more whipping cream - stir. Add salt & pepper. Add grated cheddar cheese - stir.

Top - Melt butter & rice or corn chex pieces with salt. Get toasty brown but not burnt. Pour on top of casserole. Then top with pats of butter. Cook at 350 until hot and bubbly and melted through.