The other day I was looking though some cookbooks from the fifties that someone asked me to sell on EBay for them. I found one book that had recipes for food my family enjoyed eating when I was a child.
One such recipe was for Sunshine Salad it reminded me of the salads we bought at Wegmans and Tops when I was a child.
It was simple to make but because mom did not cook and had no desire to learn so unless it could be purchased at the grocery store we didn’t have a chance of having it our home to eat.
As I got older and my neighbors took pity on me and taught me how to cook.
Within a year I began to make meals that would become staples in our home for dinner.
After spending time reminiscing and looking through recipes I decided read an on line newspaper from the city I grew up in. While reading the news I saw a link for a new website that offered ideas for quick inexpensive meals. Some of the suggested recipes sounded great and I am going to try a few and if they work out I will share the website with you and any changes I made to improve the recipe if necessary.
Tonight I made Sweet And Sour Chicken. That was always a favorite in my home.
I use to make it from a mix. I was never able to make it from scratch until tonight and it turned out great with just a little tweaking.
Here is the recipe :
Ingredients
½ pound skinless chicken breasts, cubed( I buy the Kirkland ice frozen boneless skinless chicken breasts from Aldies a great value) about two chicken breasts
½ cup brown sugar
½ cup water
¼ cup vinegar
1/8 Cup of Shredded Carrot (my addition)
¼ cup of pineapple crushed or cubed. (my addition)
¼ cup of pineapple juice (my addition)
1 tablespoon ketchup
½ teaspoon soy sauce
¼ white onion, sliced
2 or 3 tablespoons cornstarch
Directions
Mix brown sugar, water, vinegar, pineapple juice, ketchup, soy sauce, and sliced onion in a small bowl.
Mix cornstarch with just enough water to form a paste and add it to the sauce mixture, mixing well. (I did it all in the slow cooker)
Place cubed chicken vegetables and pineapple in the slow cooker and pour sauce mixture over it.
Cook in the slow cooker on low for 3-4 hours or until done.
Serve over cooked rice. (I make a cup of rice and add chicken broth instead of water)
I followed directions and this turned out great and tasted like what I use to make when I was a child of course it’s less expensive because I made it myself.
I have already used the left over shredded carrots and pineapple in the Sunshine Salad but If I hadn’t I would have frozen the pineapple to use with another meal. Shredded carrots you can use up in salads and with other vegetables so they will not go to waste either.
This dinner is very cost effective and enjoyable. I will freeze another meal and that will bring the cost down to two dollars or less for the entire meal.
I hope you enjoy this meal as much as I did! I know you will enjoy saving money and eating well at the same time!
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