Chicken pieces
1 tbsp. cornstarch
1 tbsp. cold water
1/2 c. sugar
1/2 c. soy sauce
1/4 c. vinegar (may be garlic or wine)
1 clove garlic, minced
1/2 tsp. ground ginger
1/4 tsp. coarsely ground pepper
1 (4 1/2 oz.) pineapple spears
1 green pepper, sliced (opt.)
1 red pepper, sliced (opt.)
Maraschino cherries in jar (opt.)

In small saucepan combine cornstarch and cold water, add sugar, soy sauce, vinegar, garlic, ground ginger and pepper. Cook and stir over medium heat until mixture thickens and bubbles. Brush chicken with glaze. Place skin side down in greased shallow baking pan.

Bake in hot oven (425 degrees) for 30 minutes. Brush with glaze ever 10 minutes. Turn chicken skin side up. Bake 30 minutes, brushing occasionally with glaze. Drain 1 pineapple, add pineapple during the last 10 minutes of baking. Not necessary, but looks pretty. Add green and red pepper the last 10 minutes, add maraschino cherries the last 10 minutes. Serve on platter -- looks real pretty!

I usually double this recipe. If glaze is leftover, I freeze and use another time. Any leftovers are great reheated or frozen and used at a layer date.

Mashed potatoes are real good with this recipe. Glaze can be put over them. Or rice recipe that follows.

RICE RECIPE:

1 c. butter
1 can onion soup
1 can chicken broth soup
1 can water
1 1/2 c. rice

Melt butter in the bottom of a 9 x 12 inch baking pan. Add other ingredients and place aluminum foil over the pan and bake for 1 hour. Microwave, place saran wrap over and put some holes in it. Bake for about 1/2 hour. During last 5 minutes, take saran wrap off.