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SWEET SOUR CHICKEN
(125 ml) flour
3 pounds (1.5 kg) chicken breasts,
skinned and deboned, cut in 1"
(2.5
cm) cubes
1 tablespoon (15 ml) oil
1 medium onion, cut in %"
(1.2 cm) pieces
Shake flour, salt, pepper and chicken in plastic bag to coat chicken thoroughly.
Stir-fry chicken with oil in preheated wok or large frypan. Saute onion and green
pepper. (Additional oil may be needed.) Add remaining ingredients except potato
juice. Simmer 4-5 minutes. Stir potato juice before adding to chicken to dissolve
potato starch on bottom of measuring cup. Add potato juice, stirring constantly
until thickened. Serve over brown or white rice.
CARROTY CHICKEN SOUP
1% cups (300 ml) carrot juice
1 lo%-oz. (305 g.) can condensed
cream of chicken soup
Combine juice and soup in saucepan. Add onion powder and heat thoroughly at
medium heat. Serve garnished with chopped chives or parsley.
Substitute cream of mushroom, celery orany condensed vegetable
soup in place of cream of chicken.
STRAWBERRY COOLER
2 pints (1 liter) strawberries
Water to make 4 cups (1 liter) of
juice
3 tablespoons (45 ml) cornstarch
Process strawberries through the Juice Extractor. Measure juice and add water to
make 4 cups (1 liter). Mix % cup (125 ml) of juice with cornstarch and mix well with
remaining juice. Pour into saucepan, add honey and lemon slices and cook over
medium heat until thickened. Cool slightly, then add to egg yolks gradually, stirring
well while adding. Chill thoroughly and serve as a first course or as dessert
Garnish with sour cream or unsweetened whipping cream.
DELIGHTFUL VARIATION: Add rhubarb juice instead of water to strawberry
juice and omit lemon slices. More honey may be added if soup is too tart.
1 medium green pepper, cut in %"
(1.2 cm) pieces
2% cups (625 ml) carrot juice
1 teaspoon (5 ml) instant chicken
bouillon
dash onion powder
2
egg yolks
Yield: 6-8 servings
Yield: 3-4 servings
soup.
Yield: 4-6 servings
15
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