Favorite Recipes from Uncle Bill's Kitchen

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For a complete list of all recipes contained in the book or in the registered version of the program, click here.

BEER MARINADE FOR BEEF ROASTS & STEAKS

SERVES 8

Per Serving: Calories 67Fat 0Cholesterol 0Sodium 340
Fat Calories 2%

AmountMeasureIngredient
Cal
Fat
Chol
Sod
2
1/3
4
3
2
1/4
1
1
 tsp.
cup
large
Tbsp.
Tbsp.
tsp.
Tbsp.
cup		 finely grated fresh ginger root
orange marmalade
garlic cloves, finely chopped
soy sauce
brown sugar
Tabasco sauce
dry mustard
beer
7
291
16
23
82
0
11
104
0.1
0.3
0.0
0.0
0.0
0.0
0.7
0.0
0
0
0
0
0
0
0
0
1
13
4
2485
6
13
192
8

Combine all ingredients except beer in a large bowl and mix well.
Stir in beer.

FOR ROASTS
Prick holes in beef roast with a 2 pronged fork. Place roast in a large glass bowl or plastic container. Pour marinade over roast; cover and marinate for at least 4 hours, basting at least two times.

FOR STEAKS
Prick holes in steaks with fork. Pour marinade over steaks; cover and marinate for at least 2 hours, basting at least once.

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BOWSER BISCUITS

SERVES 20

Per Serving: Calories 28Fat 1Cholesterol 0Sodium 12
Fat Calories 31%

AmountMeasureIngredient
Cal
Fat
Chol
Sod
9
1/4
1/2
 oz.
cup
cup		 beef-vegetable, baby food
skim milk powder
wheat germ
243
108
208
13.5
0.2
5.6
0
6
0
72
162
8

Preheat oven to 350°F.
Mix together all ingredients. Roll into small balls (size of walnuts).
Place on lightly greased cookie sheet.
Bake in preheated 350°F oven for 15 minutes or until lightly brown.
Remove from cookie sheet and place on wire rack to cool.

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BROCCOLI SOUP

SERVES 6

Per Serving: Calories 250Fat 16Cholesterol 48Sodium 1953
Fat Calories 58%

AmountMeasureIngredient
Cal
Fat
Chol
Sod
3
1
4
1
4
4
1
2
3
1/4
1
1/2
1/4
 Tbsp.
medium
large
large
cups
Tbsp.
lb.
cups
Tbsp.
cup
Tbsp.
tsp.
cup		 butter
onion, chopped
carrots, peeled and chopped
garlic clove, finely chopped
water
chicken soup base
broccoli florets
half and half cream, 12% b.f.
all-purpose flour
cold water
soy sauce
freshly ground black pepper
chopped fresh parsley
304
82
140
4
0
84
128
656
85
0
8
2
4
34.5
0.0
0.8
0.0
0.0
2.0
1.6
57.6
0.3
0.0
0.0
0.0
0.0
93
0
0
0
0
4
0
192
0
0
0
0
0
351
7
112
1
0
10090
128
192
1
0
829
0
6

Melt butter in a saucepan over medium heat; add chopped onions, carrots, garlic and cook for 5 minutes stirring occasionally until softened.

In a medium size cooking pot, add water and chicken soup base and bring to boil. Add precooked onion, carrot and garlic to soup. Add broccoli florets, reserving a few pieces of broccoli florets to be added near the end of cooking. Reduce heat and simmer, covered until broccoli is tender, 15 to 20 minutes.

In blender or food processor, purée soup in batches and return to pot.
Stir in half and half cream and remaining broccoli florets. Mix flour with 1/4 cup cold water to form a thin liquid. Bring soup to boil; add flour mixture to thicken soup as desired. Add soy sauce, black pepper and stir well. Garnish with the chopped parsley (or carrot curls).
Serve soup hot or cold.

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CARROT SOUP INDIENNE

SERVES 16

Per Serving: Calories 67Fat 1Cholesterol 5Sodium 247
Fat Calories 19%

AmountMeasureIngredient
Cal
Fat
Chol
Sod
8
6
3
3
1
1/4
1/4
1/4
1/4
1/4
3
2 1/2
6
 cups
large
medium
medium
large
cup
tsp.
tsp.
tsp.
tsp.
tsp.
cups
Tbsp.		 water
carrots, peeled and chopped
potatoes, peeled and diced
celery stalks, including leaves, chopped
onion, chopped
soy sauce
ground cumin
cayenne pepper
chili powder
garlic powder
curry powder
whole milk, homogenized
instant potato flakes
0
210
264
18
82
30
4
2
3
4
20
380
60
0.0
1.2
0.3
0.3
0.0
0.0
0.2
0.1
0.2
0.0
0.9
20.0
0.0
0
0
0
0
0
0
0
0
0
0
0
80
0
0
168
21
105
7
3314
2
0
9
0
4
300
18

In a large pot, add water and bring to a boil. Add chopped carrots, diced potatoes, chopped celery and chopped onion and return to boil. Reduce heat, cover and simmer for 1/2 hour or until carrots are tender. Remove from heat and let cool for about 5 minutes. Purée in blender or food processor in batches until smooth. Return puréed soup back to pot, add soy sauce, cumin, cayenne pepper, chili powder, garlic powder, curry powder, whole milk, instant potato flakes and return to boil. Reduce heat and cook for 5 minutes, stirring occasionally.
Adjust seasonings to taste. Serve hot.

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CHICKEN PAPADORIS

SERVES 6

Per Serving: Calories 383Fat 24Cholesterol 85Sodium 456
Fat Calories 57%

AmountMeasureIngredient
Cal
Fat
Chol
Sod
2
 
3
1/4
2
3
1
14
1/4
1
2
1/4
 lbs.
 
Tbsp.
cup
Tbsp.
large
tsp.
fl.oz.
tsp.
tsp.
tsp.
cup		 boneless chicken breasts, skin removed;
cut chicken into bite size pieces
margarine
pine nuts
soy sauce
garlic cloves, finely chopped
paprika
coconut milk, unsweetened
ground cumin
curry powder
cornstarch
cold water
992
 
309
148
15
12
8
784
4
8
20
0
12.8
 
32.6
14.4
0.0
0.0
0.4
84.0
0.2
0.3
0.0
0.0
512
 
0
0
0
0
0
0
0
0
0
0
576
 
438
2
1657
3
1
56
2
1
0
0

Remove all skin and fat from chicken breasts and discard. In frying pan, melt margarine, add chicken pieces and fry until golden brown on all sides and cooked through. Add pine nuts, soy sauce, garlic, paprika and coconut milk. Cook on medium-high heat for 5 minutes. Stir in cumin and curry powder. In a cup, mix together cornstarch and water. Near the end of cooking of chicken and while sauce is bubbling, add cornstarch mixture to frying pan, stirring constantly until sauce thickens. Use only enough cornstarch mixture so that sauce has the consistency of gravy.
Serve over cooked rice.

UNCLE BILL'S TIPS: You can use chicken drumettes, wings or thighs instead of chicken breasts.
If coconut milk is not available, substitute 1 1/2 cups whipping cream.
You can also use any left over chicken for appetizers. Chop chicken into small pieces, mix together with sauce and fill small pastry shells with Chicken Papadoris mixture.
Serve hot or cold.

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CHICKEN STRIPS WITH SWEET AND SOUR SAUCE

SERVES 8

Per Serving: Calories 316Fat 12Cholesterol 122Sodium 496
Fat Calories 35%

AmountMeasureIngredient
Cal
Fat
Chol
Sod
2
2
6
1 1/2
1/3
1
1/4
1/4
1
1/3
 lbs.
large
Tbsp.
cups
cup
tsp.
tsp.
tsp.
tsp.
cup		 boneless chicken breasts, skin removed
eggs
buttermilk
dried bread crumbs
grated parmesan cheese
garlic powder
salt
black pepper
dried dill weed
margarine
992
150
36
636
152
10
0
1
3
549
12.8
10.0
0.9
7.2
10.1
0.0
0.0
0.0
0.0
58.0
512
432
3
0
27
0
0
0
0
0
576
126
96
1200
621
1
570
0
2
779

Remove skin and fat from chicken breasts. Place each breast between 2 sheets of wax paper and pound with a rolling pin or the flat of a cleaver to about 1/2" thickness. Cut chicken into 1 inch strips. Whisk together eggs and buttermilk. Mix bread crumbs, parmesan cheese, garlic powder, salt, pepper and dill weed.

Preheat oven to 400°F.
Dip each piece of chicken in buttermilk mixture and then in crumb mixture. Place in a single layer on a baking sheet or cookie sheet and drizzle with melted margarine.
Bake in a preheated 400°F oven for 15 minutes or until golden, turning once at about 8 minutes.
Serve with Sweet and Sour Sauce.

See recipe for "SWEET AND SOUR SAUCE"

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CREAMY ROMAINE DRESSING

SERVES 8

Per Serving: Calories 187Fat 18Cholesterol 10Sodium 242
Fat Calories 88%

AmountMeasureIngredient
Cal
Fat
Chol
Sod
1
1/2
3
2
1
1
1/2
2
2
1/8
2
 cup
tsp.
large
tsp.
Tbsp.
tsp.
tsp.
drops
Tbsp.
tsp.
Tbsp.		 mayonnaise
anchovy paste
garlic cloves
lemon juice
red wine vinegar
capers
Worcestershire sauce
Tabasco sauce
grated hard parmesan cheese
freshly ground black pepper
extra virgin olive oil
1160
8
12
2
2
2
1
0
73
0
239
115.2
0.3
0.0
0.0
0.0
0.0
0.0
0.0
4.8
0.0
27.0
64
3
0
0
0
0
0
0
12
0
0
1472
144
3
0
0
0
22
0
298
0
0

In a food processor or blender, add mayonnaise, anchovy paste, garlic cloves, lemon juice, red wine vinegar, capers, Worcestershire sauce and Tabasco sauce. Process until smooth. Add grated parmesan cheese and pepper and process until well blended. With processor running on low, add olive oil in a steady stream and process until creamy smooth.
Refrigerate until needed.

Yields:- 1 1/4 cups

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FAT FREE VEGETABLE SOUP

SERVES 12

Per Serving: Calories 71Fat 0Cholesterol 0Sodium 350
Fat Calories 5%

AmountMeasureIngredient
Cal
Fat
Chol
Sod
14
2
2
2
2
28
 
1
1/4
2
3
2
1 1/2
3
cups
medium
large
medium
medium
fl.oz.
 
Tbsp.
tsp.
tsp.
cups
large
cups
tsp.		 water
onions, chopped
carrots, peeled and sliced
potatoes, peeled and diced
green peppers, seeded and diced
canned tomatoes, including liquid,
mashed
chicken soup base
freshly ground black pepper
curry powder
finely shredded green cabbage
celery stalks, chopped
cauliflower florets
dried dill weed
0
164
70
176
40
168
 
21
1
14
144
12
36
8
0.0
0.0
0.4
0.2
0.2
2.8
 
0.5
0.0
0.6
0.0
0.2
0.0
0.1
0
0
0
0
0
0
 
1
0
0
0
0
0
0
0
14
56
14
2
1372
 
2522
0
2
120
70
24
6

Measure 14 cups of water into large pot. Add chopped onions, chopped carrots, diced potatoes, diced green peppers, tomatoes, chicken soup base, pepper and curry powder. Boil for 20 minutes or until carrots are tender.
Add shredded cabbage, chopped celery, cauliflower florets, dill weed and cook an additional 15 minutes. If soup is too thick, add more water and bring to boil. Adjust seasonings to taste.

UNCLE BILL'S TIPS: Curry powder is optional.

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HAWAIIAN RHUBARB CRISP

SERVES 16

Per Serving: Calories 297Fat 12Cholesterol 13Sodium 192
Fat Calories 36%

AmountMeasureIngredient
Cal
Fat
Chol
Sod
2
1/4
1 1/2
1
1 1/2
1
 
 
2
1
1
3
1
1/2
 cups
tsp.
tsp.
cup
cups
cup
 
 
Tbsp.
cup
large
cups
cup
tsp.		 quick-cooking rolled oats
salt
baking powder
brown sugar, lightly packed
all-purpose flour
margarine
 
FILLING
cornstarch
granulated sugar
egg
chopped rhubarb, fresh or frozen
canned crushed pineapple, drained
cinnamon
624
0
9
672
682
1648
 
 
61
768
75
72
136
2
9.6
0.0
0.0
0.0
1.8
174.0
 
 
0.0
0.0
5.0
0.0
0.8
0.0
0
0
0
0
0
0
 
 
0
0
215
0
0
0
0
570
25
48
4
2336
 
 
1
0
63
24
8
0

In medium size mixing bowl, add quick-cooking rolled oats, salt, baking powder, brown sugar, all-purpose flour and mix thoroughly.
Add margarine and using a fork or pastry blender, mix until crumbly.
Spoon half the crumbly mixture into a 9" x 12" oven proof baking dish and pat down with spatula. Save remainder of crumbly mixture for topping.

FILLING
Preheat oven to 350°F.
In medium size mixing bowl, add cornstarch, sugar and mix well. Beat egg and combine with mixture. Add chopped rhubarb, crushed pineapple and mix again. Pour mixture over the base of crumbly mixture in the oven-proof baking dish. Sprinkle with cinnamon. Sprinkle the remainder of crumbly mixture over the top.
Bake in preheated 350°F oven for 45 to 50 minutes or until lightly browned.
Remove from oven and let cool slightly before serving.
Serve with ice-cream or whipping cream.

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HORSERADISH WITH BEETS

SERVES 40

Per Serving: Calories 18Fat 0Cholesterol 0Sodium 118
Fat Calories 2%

AmountMeasureIngredient
Cal
Fat
Chol
Sod
5
 
1/2
2 1/4
1 1/2
1/2
2
 large
 
lb.
cups
cups
cup
tsp.		 beets, scrubbed and cooked
in their skins
horseradish root
white vinegar, divided
water
granulated sugar
salt
80
 
200
72
0
384
0
0.5
 
0.8
0.0
0.0
0.0
0.0
0
 
0
0
0
0
0
120
 
16
18
0
0
4558

Cook scrubbed beets with the skin on. Cool and peel. Shred beets and set aside.

HORSERADISH
Scrape dark spots off horseradish roots. Cut into small pieces. In a food processor or blender, measure 1 1/2 cups white vinegar and water. Add cut up pieces of horseradish to blender (a few at a time), cover and start processing, adding more horseradish until well blended with liquid.

MIXTURE
To 4 cups of shredded beets, add sugar, salt, 3/4 cup white vinegar and mix well. Add 1 cup of processed horseradish to beet mixture and mix well.
Adjust seasonings and add more horseradish to taste.
Good with meat dishes, shrimp cocktails, potatoes and on crackers as an appetizer.
Keep unused portion refrigerated.

Store any left over processed horseradish in a container with tight lid and refrigerated. Pure processed horseradish may also be frozen.

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KARTOSHNIK (POTATO CAKE)

SERVES 8

Per Serving: Calories 255Fat 22Cholesterol 189Sodium 417
Fat Calories 78%

AmountMeasureIngredient
Cal
Fat
Chol
Sod
3
5
1/4
3/4
3
2
1/2
1/2
 large
large
cup
tsp.
tsp.
Tbsp.
cup
cup		 potatoes, peeled and cut in quarters
eggs
whipping cream
salt
baking powder
butter
butter
sour cream, 14% b.f.
264
375
194
0
19
203
812
176
0.3
25.0
20.8
0.0
0.0
23.0
92.0
16.0
0
1080
76
0
0
62
248
44
21
315
22
1709
49
234
936
48

Preheat oven to 450°F.
In medium size cooking pot, add potatoes, cover with water and boil until cooked. When cooked, drain water and mash potatoes. In a separate bowl, beat eggs, add whipping cream and beat again. Add salt, baking powder and beat again. Now add mashed potatoes to egg mixture and mix well.

Prepare a 8" x 10" oven-proof dish, brushing 2 Tbsp. butter on bottom and sides. Pour potato/egg mixture into prepared dish, spread and level. Bake in preheated 450°F oven for 30 to 35 minutes or until top has a nice light brown color.
Remove from oven and let cool for about 5 minutes.
In a small pot, melt 1/2 cup butter. Cut kartoshnik into 2" x 2" squares and serve with melted butter and a dollop of sour cream if desired.

UNCLE BILL'S TIPS: Save this rich recipe for a special occasion; like Christmas Eve.

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KEY LIME CHEESECAKE SQUARES

SERVES 8

Per Serving: Calories 277Fat 11Cholesterol 18Sodium 288
Fat Calories 34%

AmountMeasureIngredient
Cal
Fat
Chol
Sod
 
3/4
1/4
1/4
1/4
 
 
8
1/2
2
1/2
2
  
cup
cup
cup
cup
 
 
oz.
cup
oz.
cup
tsp.		 CRUST
all-purpose flour
brown sugar, packed
ground almonds
margarine
 
FILLING
low fat cream cheese
granulated sugar
Egg-Beaters, egg substitute
lime juice, freshly squeezed
grated lime zest
 
341
220
220
412
 
 
512
384
96
32
0
 
0.9
0.0
19.6
43.5
 
 
13.6
0.0
6.6
0.0
0.0
 
0
0
0
0
 
 
144
0
2
0
0
 
2
18
4
584
 
 
1576
0
120
0
0

CRUST
Preheat oven to 350°F.
In a mixing bowl, combine flour, brown sugar and almonds. Cut in margarine until mixture is crumbly. In an 8" x 8" cake pan, press flour mixture firmly in bottom of pan. Bake in preheated 350°F oven for 15 minutes.

FILLING
In a small mixing bowl, using an electric mixer, beat softened cream cheese, sugar, egg substitute, lime juice and grated lime zest until smooth and creamy. Spread evenly over baked crust. Return cake to oven and bake at 350°F for 12 to 15 minutes, or until set. Cool on wire rack.
Chill before cutting into squares.

UNCLE BILL'S TIPS: Decorate top with a small piece of lime, halved small strawberry and maraschino cherries.

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KVAS (COLD CUCUMBER SUMMER SOUP)

SERVES 10

Per Serving: Calories 45Fat 1Cholesterol 43Sodium 132
Fat Calories 22%

AmountMeasureIngredient
Cal
Fat
Chol
Sod
2
2
5
2
8
4
4
3
1
1/4
1/2
 medium
large
cups
medium
large
large
Tbsp.
Tbsp.
tsp.
tsp.
tsp.		 potatoes, peeled and quartered
eggs, hard boiled
cold water
cucumbers, grated
radishes, grated
green onions, chopped small
finely chopped fresh dill weed
lemon juice
white vinegar
black pepper
salt
176
150
0
90
16
8
3
9
1
1
0
0.2
10.0
0.0
0.8
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0
432
0
0
0
0
0
0
0
0
0
14
126
0
14
16
4
4
0
0
0
1140

In a medium size cooking pot, add potatoes, cover with water and cook until done. Remove potatoes from water, transfer to a bowl and mash well.
Peel hard boiled eggs and mash well, add to potatoes and mix.
In a large glass bowl, add cold water, mashed egg/potato mixture, grated cucumbers, grated radishes, chopped green onion, fresh dill weed, lemon juice, white vinegar, black pepper, salt and mix well.
Adjust seasonings to taste. Add 6 ice cubes, let chill for 10 minutes and serve chilled.

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PIZZA FILLING (VEGETARIAN)

SERVES 8

Per Serving: Calories 392Fat 17Cholesterol 70Sodium 976
Fat Calories 38%

AmountMeasureIngredient
Cal
Fat
Chol
Sod
26
1/2
1/2
1/2
1/4
1
1
 
8
1
1
1/2
1/2
1
1
1/2
 fl.oz.
tsp.
tsp.
tsp.
tsp.
each
cup
 
oz.
cup
medium
cup
cup
medium
medium
cup		 canned tomato sauce with herbs
Italian seasoning
spicy spaghetti seasoning
dried oregano
dried basil
12" pizza rice crust
grated low fat mozzarella cheese,
divided
mixed vegetables
sliced fresh mushrooms
onion, sliced
grated Swiss cheese
pineapple chunks, drained
sweet red pepper, sliced thin
green pepper, sliced thin
grated parmesan cheese
468
2
4
2
2
959
712
 
120
40
82
408
68
20
20
228
15.6
0.0
0.0
0.0
0.0
28.0
43.2
 
0.8
0.8
0.0
29.6
0.4
0.1
0.1
15.2
0
0
0
0
0
284
136
 
0
0
0
100
0
0
0
40
4316
0
8
0
0
743
1328
 
176
8
7
280
4
1
1
932

Vegetarian Pizza with Rice Crust and Homemade SaucePreheat oven to 500°F.
In a medium size mixing bowl, add tomato sauce with herbs, Italian seasoning, spicy spaghetti seasoning, oregano, basil and mix well.
Cover pizza dough with 1 cup sauce mixture. Sprinkle with 1/2 cup mozzarella cheese. Layer with mixed vegetables, mushrooms and onion. Add remaining sauce over vegetables. Sprinkle with remaining 1/2 cup mozzarella and Swiss cheese. Spread pineapple chunks over the vegetables. Layer both red and green peppers on top. Sprinkle entire top surface with grated parmesan cheese.
Bake in preheated 500°F oven for 12 minutes or until cheese is melted and stringy. Remove from oven and let stand for 3 to 4 minutes before slicing.

UNCLE BILL'S TIPS: Standard wheat dough crust can also be used.

See recipe for "RICE CRUST FOR PIZZA".

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PIZZA SAUCE - HOMEMADE

SERVES 6

Per Serving: Calories 61Fat 2Cholesterol 0Sodium 397
Fat Calories 35%

AmountMeasureIngredient
Cal
Fat
Chol
Sod
1
1
2
7 1/2
2
1
1/4
1/4
1/4
1
1
 Tbsp.
cup
large
fl.oz.
Tbsp.
tsp.
tsp.
tsp.
cup
Tbsp.
Tbsp.		 extra virgin olive oil
finely chopped onion
garlic cloves, finely chopped
tomato sauce
ketchup
granulated sugar
freshly ground black pepper
salt
finely chopped fresh parsley
dried oregano
dried basil
119
88
8
68
35
18
1
0
4
12
12
13.5
0.0
0.0
0.0
0.1
0.0
0.0
0.0
0.0
0.3
0.3
0
0
0
0
0
0
0
0
0
0
0
0
8
2
1388
405
0
0
570
6
0
2

Vegetarian Pizza with Rice Crust and Homemade SauceIn a large saucepan, heat oil over medium-high heat. Add chopped onion, garlic and sauté for 4 to 5 minutes or until onion is softened.
Stir in tomato sauce, ketchup, sugar, salt and pepper.
Thin with a 1/4 cup of water and simmer over low heat for 15 minutes, stirring occasionally. Keep the consistency to that of ketchup, thinning with a little more water if necessary. Adjust seasonings to taste.
Just before spreading sauce over pizza crust, stir in parsley, oregano and basil.
Makes about 1 1/4 cups.

See recipe for " RICE CRUST FOR PIZZA " for a different taste.

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RICE CRUST FOR PIZZA

SERVES 1

Per Serving: Calories 959Fat 28Cholesterol 284Sodium 743
Fat Calories 26%

AmountMeasureIngredient
Cal
Fat
Chol
Sod
2
1
1/2
1/16
 cups
large
cup
tsp.		 long grain rice, cooked
egg, beaten
grated mozzarella cheese, part skim
Tabasco sauce
528
75
356
0
1.6
5.0
21.6
0.0
0
216
68
0
16
63
664
0

Vegetarian Pizza with Rice Crust and Homemade SaucePreheat oven to 400°F.
In a medium size bowl, combine cooked rice, beaten egg, mozzarella cheese and Tabasco sauce and mix well.
Press mixture evenly into a lightly greased 12" pizza pan, covering bottom and sides.
Bake in preheated 400°F oven for 4 minutes or until set. Remove crust from oven and let cool slightly.

See recipes for "PIZZA FILLING (VEGETARIAN)".
Also see recipe for "PIZZA SAUCE - HOMEMADE".

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SWEET & SOUR SAUCE FOR CHICKEN OR RIBS

SERVES 12

Per Serving: Calories 326Fat 13Cholesterol 109Sodium 613
Fat Calories 37%

AmountMeasureIngredient
Cal
Fat
Chol
Sod
 
1
1
1/2
2
1/2
4
1
1
1/4
2 1/2
 
 
2
4
3
1/2
1/4
1/4
1/2
  
cup
cup
cup
tsp.
cup
tsp.
tsp.
tsp.
cup
tsp.
 
 
large
Tbsp.
lbs.
cup
tsp.
tsp.
cup		 SAUCE
white vinegar
granulated sugar
frozen pineapple juice, concentrated
Accent
ketchup
soy sauce
seasoning salt
garlic powder
cold water
cornstarch or tapioca starch
 
CHICKEN
eggs, beaten
whole milk, homogenized
chicken pieces, skin removed
all-purpose flour
black pepper
seasoning salt
olive oil
 
32
768
64
0
140
10
3
10
0
25
 
 
150
38
1488
227
1
0
952
 
0.0
0.0
0.0
0.0
0.4
0.0
0.7
0.0
0.0
0.0
 
 
10.0
2.0
38.4
0.6
0.0
0.1
108.0
 
0
0
0
0
0
0
0
0
0
0
 
 
432
8
864
0
0
0
0
 
8
0
0
1276
1620
1105
1741
1
0
0
 
 
126
30
1008
1
0
435
0

SAUCE
In medium size pot, add white vinegar, granulated sugar and bring to boil, stirring frequently. Add pineapple juice, Accent, ketchup, soy sauce, seasoning salt, garlic powder and bring to boil; stir until blended.
If desired, 3 or 4 drops of red food coloring can be used in sauce to add color.

Mix together cold water and cornstarch until dissolved. While sugar mixture is boiling, add cornstarch mixture slowly, stirring continuously until mixture thickens slightly. Do not add cornstarch mixture all at once as the sauce could get very thick.
Pour mixture over prepared chicken or pork spareribs or use as a dip for chicken pieces.

PREPARATION OF CHICKEN
Preheat oven to 375°F.
In medium size bowl, beat 2 eggs with milk.
Into a plastic bag, add flour, black pepper, seasoning salt and shake well. Cut up chicken to desired size pieces.
Firstly, dip chicken into egg mixture then place into bag with the flour and shake well; repeat until all chicken is coated. In a large frying pan, add 1/2 cup of olive oil and fry chicken until golden brown on all sides. Place chicken in an oven proof 9" x 12" baking dish. Pour sauce over chicken. Bake in preheated 375°F oven for about 45 minutes, turning and basting every 15 minutes.
Do not overcook chicken as it will start to dry.

PREPARATION OF PORK SPARERIBS
If ribs are purchased with membrane, strip membrane from back side of ribs. Prepare spareribs as outlined above for chicken.

UNCLE BILL'S TIPS: You can substitute 1 - 19 oz. can of pineapple chunks in unsweetened pineapple juice for the frozen pineapple juice. This will give you pineapple style chicken or spareribs.

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