CELESTIAL CHICKEN STRIPS/NUGGETS

Chicken breasts - 2 1/2 to 3 lbs, cut into 6-8 strips per breast or cut into nuggets.

Dip chicken into a mixture of 1 can evaporated milk, 1/2 cup soy sauce, salt and pepper.

Roll in 3 parts corn flake crumbs, 1 part flour, lots of sesame seeds and garlic powder.

Place on a wax paper lined cookie sheet and freeze.

Do not let chicken thaw out. Keep frozen until time of cooking.

Fry in deep oil until light golden brown.

Serve with a sweet and sour sauce.

CELESTIAL CHICKEN NUGGETS

2 1/2-3 lb. chicken breasts, cut into 6-8 strips per breast

Dip chicken in a mixture of 1 can evaporated milk, 1/2 cup soy sauce, salt and pepper.

Roll in three parts corn flake crumbs, 1 part flour, lots of sesame seeds, and garlic powder.

Place on a wax paper covered cookie sheet and freeze. DO NOT let chicken thaw out. Fry in deep oil until light golden brown. Serve with dressing, sweet/sour sauce, etc.

SWEET AND SOUR MEATBALLS

Make the meatballs by mixing the following:
1 1/2 lbs. ground beef
2/3 cups bread or cracker crumbs
1 medium onion, diced or 1 tsp. powdered onion
1 tsp. garlic powder
2 eggs
1 1/2 tsp. salt
1/4 cup milk

Shape into small meatballs. Melt a small amount of shortening in a fry pan and cook meatballs until done. Keep warm. Pour fat from skillet.

Mix together in a small bowl -
2 TBSP cornstarch
1/2 cup brown sugar
Juice from one can (13 1/2 oz) pineapple tidbits
1/3 cup vinegar
1 TBSP soy sauce
1/3 cup chopped green pepper (optional)

Pour into skillet; cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir one minute. Add meatballs, pineapple tidbits, and green pepper; heat thoroughly.

Serve over rice for a meal or place in a chafing dish for a buffet.