1 ea Carrot; cut in pieces

1 ea Green pepper; cut in pieces

1 ea Med Onion; quartered

2 tb Tapioca; quick-cooking

4 ea Chicken breasts; boned, cut

8 oz Pineapple chunks; canned un

1/3 c Dark brown sugar; firmly pa

1/3 c Red wine vinegar

1 tb Soy sauce

1 ts Chicken bouillon; instant g

1/2 ts Garlic powder

2 tb Ginger-root; fresh, minced

1 ts Dried cilantro or 10 leaves

1 x Fresh cilantro (i prefer fre

1 x Rice; hot cooked

For crockpot cooking -Put vegs.in bottomof crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegs.Combine all other ingreds. Except rice in a small bowl. Pour over chicken. Cover crockpot and turn to low and cook for 8-10 hours. Before serving make rice. Serve over rice. Leftovers can be

reheated in microwave. To cook in oven Put vegetables in bottom of a greased pan. Sprinkle vegs. with tapioca. Add chicken to pan. Combine all other ingreds. except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in 300 deg. oven for 2 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave. *You can also use 2 T. chopped candied ginger. Connie: Hope you'll enjoy this. It's very wonderfully fragrant while cooking. 09/22 12:14 P.M. JUDY/NC PJXG05A FROM: JUDY GARNETT (PJXG05A)