8 oz. pineapple chunks
2 lbs. chicken
2 tbsp. veg. oil
1 can chicken broth
1/4 c. vinegar
2 tbsp. brown sugar
2 tsp. soy sauce
1 lg. garlic clove
1 green pepper
3 tbsp. cornstarch
1/4 c. water

Drain chunks, save syrup. Brown chicken in oil, drain off fat. Add syrup, broth, vinegar, sugar, soy, garlic. Cover and simmer 40 minutes. Add pepper and pineapple. Cook until tender. Combine water and cornstarch. Combine with above after removing chicken. Serve over rice or pasta with souffle.

BROCCOLI SOUFFLE:

1/2 c. mayonnaise
1/4 c. flour
1/2 c. milk
1 tsp. salt
3 oz. Parmesan
10 oz. frozen broccoli
4 eggs, separated

Mix mayonnaise and flour; add milk and simmer over low heat until thick; add salt and cheese, cook until cheese melts. Cool, stir in broccoli and slightly beaten egg yolks. Stiffen egg whites. Place broccoli mixture into 1 1/2 quart casserole. Fold egg whites in. Slit around neck. Bake 1 1/4 hours at 300 degrees.