Entrees

Apple Sauce Glazed Ham Teriyaki Kabobs Tree Top BBQ Sauce Sweet and Sour Chicken Pork Chops and Apple Rice Ham 'N Cheese Apple Sauce Pizza Chicken Curry Teri-Apple Chicken Wings Roast Pork with Apple Honey Mustard Glaze

Sweet and Sour Chicken 2 lb. boneless chicken, 1inch pieces, skinned 1 egg, beaten 1/2 cup cornstarch 6 tbsp. vegetable oil 1 onion, peeled and cut into 1inch pieces 1 green pepper, seeded and cut into 1inch pieces 1 tbsp. cornstarch 3/4 cup (6 oz.) Tree Top Frozen Apple Juice, thawed 2 tbsp. soy sauce 1/3 cup cider vinegar 1/3 cup chicken broth 1/2 cup pineapple chunks, drained 2 tomatoes, cut into 1inch pieces Dip each piece of chicken into beaten egg and roll in 1/2 cup of cornstarch, set aside. Heat 4 tbsp. of vegetable oil in a heavy skillet or wok over high heat. Add chicken and cook, stirring frequently for about 6 minutes or until chicken is nicely browned. Remove chicken from pan and keep warm. Add remaining vegetable oil to skillet or wok and heat over high heat. Add onion and green pepper, stir fry until softening. Combine 2 tbsp. cornstarch, apple juice concentrate, soy sauce, vinegar and chicken broth in a small saucepan. Stir over medium high heat until thickened. Add pineapple chunks and tomatoes to pan. Pour this mixture into the green pepper and onion mixture, stir in chicken and reheat, if needed. Serve over cooked rice. Serves 6.