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Will you be the next Deliah Smith or Jamie Oliver? Nows your chance! Send us in your favourite recipes and share them with our visitors. The more original the better. Your recipe can be anything from starter to sweet and of course cakes, puddings and baking are included. You can even suggest your favourite cocktail for or after (or both) dinner. We will of course credit you for your contribution so please include your name with your submission. SUBMIT HERE and please make your subject header RECIPE. JUST FOR STARTERS. Pink Pineapple Chicken (serves4): 100g/4oz Butter or Margarine, softened - 15g/half oz Plain Flour - 30ml/2tbsp Tomato puree - 10 ml/2tsp Mustard powder - 2.5 ml/half tsp Salt - Pepper - 5ml/1 tsp Worcestershire sauce - 15 ml/1 tbsp Vinegar - 400g / 14 oz Canned pineapple chunks in natural juice chopped - 4 Chicken breasts - 15ml/1 tbsp Cornflower - 15ml/1 tbsp Water. - - - -Mix together the butter or margarine,flour,tomato puree, mustard, salt, pepper, Worcestershire sauce and vinegar. Stir in a little chopped pineapple. Place the chicken breasts in a flameproof casserole and spread the mixture over the top. Pour the remaining pineapple and juice over and bake in a preheated oven at 180C/350f/gas mark 4 for 1 hour. Transfer the chicken to a serving dish and keep it warm. Mix the cornflower and water, stir it into the sauce, bring to the boil and boil, stirring, until the sauce thickens. Pour it over the chicken and serve with rice or potatoes. Kindly sent in by Mrs Lucas of Etwall who says this was one of her favourites of all time. Why not give it a go?
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