For over 50 years, the women’s literary club at White River has hosted a high school senior girl’s honoring for the girl’s and their mothers. Each year, the club has a theme which is carried out in the decorations and the meal.
2012 had a Hawaiian theme. A delightful meal and fun activities were enjoyed by everyone. Suzanne had fun being on the organizing committee.
Below are a couple of tasty recipes.
1 2lb Chuck Tender Roast 1/2 c. butter
1 can sliced pineapple Steak seasoning
1 sliced apple 1/2 green pepper
2 T. onion flakes
Melt butter in a skillet. Season the roast with steak seasoning and sear all sides of roast in butter.
Put the roast in a crockpot and add pineapple slices with juice and apple slices. Then add green pepper slices and onion flakes. Cook on high for four hours. When done, slice and return roast to crockpot.
1 1/3 c. unsweetened pineapple juice
1 T. and 1 tsp. soy sauce
2 T. and 2 tsp. brown sugar
8 cooked boneless, skinless chicken breasts, cut into 1-inch pieces
2 T. and 2 tsp. ketchup
1 1/4 green bell pepper, cut into 1-inch pieces
1/4 tsp. ground ginger
1 1/4 onion, cut into 1-inch pieces
1/4 tsp. garlic salt
1 1/4 (8 oz.) cans sliced water chestnuts
1 T. and 1 tsp. cornstarch
Preheat oven to 350 degrees.
In a large skillet combine the pineapple juice, brown sugar, ketchup,
ginger, garlic salt, cornstarch, and soy sauce. Simmer all together for 5
minutes over low heat.
Place cooked chicken, bell pepper, onion and water chestnuts in a 9 x 13
inch baking dish. Pour skillet mixture/sauce over the top. Cover dish with aluminum foil. Bake in preheated oven for 1 hour.