Fruit Cocktail Chicken Food

CARIBBEAN CHICKEN STIR-FRY

Steps:

• In a small bowl, mix cornstarch and water until smooth., Coat a large skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with jerk seasoning. Stir-fry 3-5 minutes or until no longer pink. Stir cornstarch mixture and add to pan. Add fruit. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened., Meanwhile, heat rice according to package directions. Serve with chicken.

FRUITED CHICKEN CURRY

Steps:

• In a large skillet, brown the chicken in butter on each side; remove and keep warm. In the drippings, cook the onion, curry, salt and pepper until onion is tender. Stir in the fruit, water, sugar and lemon juice., Return chicken to pan. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until a thermometer reaches 170°. Serve with rice; sprinkle with almonds.

BAKED FRUITY CHICKEN

Steps:

• Pre-heat oven to 375 degrees.
• In a 13 X 9-inch pan, melt butter in the oven.
• In a plastic bag or large bowl with a cover, combine flour, salt, paprika and pepper.
• Shake chicken, a few pieces at a time, in flour mixture. Arrange chicken in pan, skin-side-up.
• Combine remaining ingredients with 1/2 cup of reserved syrup. DO NOT COMBINE fruit cocktail. Pour mixture over chicken pieces.
• Bake at 375 degrees for 50 minutes, basting occasionally with sauce.
• Spoon fruit cocktail over chicken; sprinkle with additional cinnamon if desired.
• Return to oven and bake for 15 - 20 minutes longer or until chicken is tender.

FRUIT COCKTAIL CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease a 13x9-inch pan.
• In a mixing bowl lightly beat the eggs, then stir in the sugar, baking soda, salt and fruit cocktail with juice.
• Stir in flour, blending well, then turn into the prepared pan.
• Bake for 30- 35 minutes or until cake tester comes out clean.
• Leave cake in pan.
• To make the icing-------------------->>>.
• In a medium saucepan combine sugar, milk and butter and bring to a boil.
• Boil for a minute.
• Stir in vanilla.
• Pour hot syrup over fork poked cake while it is still hot from the oven.
• Serve from pan while still warm or cooled.

FRUIT COCKTAIL DESSERT

Steps:

• Preheat oven to 350 degrees F, then lightly coat the inside of a 9"x9" baking pan with cooking spray.
• In a medium bowl, blend the reserved fruit cocktail juice & the cake mix, then gently fold in the fruit, before pouring into the prepared baking pan.
• Bake 40 to 45 minutes or until the top is golden.
• Serve warm, but refrigerate leftovers.

CREAMY FRUIT COCKTAIL PUDDING

Steps:

• Mix all batter ingredients well with wooden spoon.
• Pour into large greased pie dish.
• Bake at 350F for 40 - 50 minutes.
• Boil together topping ingredients for 5 minutes.
• As pudding comes out of oven stab it all over with a knife and pour topping over.

FRESH FRUIT COCKTAIL

Steps:

• In medium saucepan, combine apple juice, lemon juice, orange or lemon zest, and cinnamon sticks. Heat to boil and simmer, uncovered 10 minutes.
• Cool to room temperature.
• In large serving bowl, combine apples, pineapple, orange, and grapes.
• Remove cinnamon sticks from apple juice mixture and pour mixture over fruit.
• Chill before serving.