The Best sweet and sour chicken EVER

1 (8 ounce) can pineapple chunks, drained 2 green bell pepper, cut into 1 inch pieces
1/4 cup cornstarch 1 3/4 cups water
3/4 cup white sugar 1/2 cup distilled white vinegar
2 drops orange food color 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 1/4 cups self-rising flour 2 tablespoons vegetable oil
2 tablespoons cornstarch 1/2 teaspoon salt
1/4 teaspoon ground white pepper 1 egg
2 cups water 1 quart vegetable oil for frying
DIRECTIONS
in a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple syrup, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens. Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated. Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil until golden. Remove chicken, and drain on paper towels. When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.

Amy sent this one to me. Thanks Amy, it sounds way good!

Mexican Lasagna

6-8 flour shells 2 small cans refried beans
1 16 ounce sour cream 1Lb chicken or beef
cheddar cheese 2 small cans enchilada sauce

optional toppings : black olives, green chillies, onions

preheat oven to 35o
cook and cube chicken or cook the gr. beef. drain and set aside. In dripper pan put two flour shells in the bottom on top spread a layer of beans evenly. On top of the beans spread a little sour cream. then on top add either the chicken or beef and optional toppings. Sprinkle the cheese and spoon some enchilada sauce on the top. continue making 3 more layers.
bake for 20-30 min.

~ this is a Cory Creation and we love it.