Recipe card collections from publishers tend to be as fascinating and sometimes horrifying as the recipe cards handwritten by someone’s grandmother. Some stuff is to die for good and others frightening. This 1973 recipe card from McCall’s is not quite either. It is amusing in a “this recipe comes from our newest state” sort of way. It also makes me glad that food photography is not my thing. I know that in a decade or two, the food pictures will seem as outdated and quaint.
Onward with the recipe–frugal…only 2 legs, 2 breasts to serve 4 people….a bit sweet but you can cut the sugar a bit. It won’t glaze as nicely but unless you seriously like your chicken sweet…a good idea.
Chicken Waikiki Beach
2 whole chicken legs and 2 whole chicken breasts
1/2 cup flour
1/3 cup salad oil or shortening
1 teaspoon salt
1/4 teaspoon pepper
Sauce
1 can (1 lb 4 oz) sliced pineapple
1 cup sugar
2 tablespoons cornstarch
3/4 cup cider vinegar
1 tablespoon soy sauce
1/4 teaspoon ginger
1 chicken bouillon cube
1 large green pepper, cut crosswise in 1/4 inch circles
Wash chicken: pat dry with paper towels. Coat chicken with flour.
Heat oil in large skillet. Add chicken, a few pieces at a time and brown on all sides. Remove as browned to shallow roasting pan, arranging pieces skin side up. Sprinkle with salt and pepper. Preheat oven to 350F.
Make sauce: Drain pineapple, pouring syrup into 2 cup measure. Add water to make 1 1/4 cups. In medium saucepan, combine cornstarch, pineapple syrup, vinegar, soy sauce, ginger and bouillion cube. Bring to boiling stirring constantly. Boil 2 minutes, pour over chicken.
Bake uncovered 30 minutes. Add pineapple and green pepper. Bake 30 minutes longer or until tender. Serve with rice. Makes 4 servings.
