COLONEL SANDERS' POLYNESIAN CHICKEN WITH BANANA CUSTARD FOR DESSERT!

From the Boca Raton News, Jan 10, 1978

Ain't it sweet. That's what hungry diners will proclaim as they feast on this special Polynesian Chicken recipe you can prepare at home. It's an authentic favorite from the expert himself - Colonel Sanders, founder of Kentucky Fried Chicken.

This special entree with "Hawaiian flair" is served over a bed of fluffy rice and is a medley of chicken, vegetables, pineapple and spices. It's a blend of the best in sweet and sour flavors.

And to complete the meal, here's a dessert with sppeal. It's the Colonel's special recipe for Banana Custard - delicately flavored with fresh ripe bananas and nutmeg - which you can prepare in your own kitchen.

POLYNESIAN CHICKEN

1 can (10-3/4 oz.) condensed chicken broth
1 can (8 oz.) pineapple chunks, undrained
1/4 cup red wine vinegar
2 tablespoons steak sauce
1/4 cup brown sugar
Pinch of dry ginger
2 tablespoons soy sauce
2 tablespoons cornstarch
9 pieces Kentucky Fried Chicken "Original Recipe"
1/4 cup thinly sliced green pepper
2 tablespoons sliced crystalized ginger
1 package (6 oz.) frozen Chinese pea pods

In medium saucepan, combine all ingredients except chicken, green pepper, sliced ginger and pea pods. Cook until thickened. Arrange chicken pieces in shallow baking dish. Pour sauce over all. Sprinkle with green pepper and sliced ginger. Cover tightly with foil. Bake in preheated 350 degree oven for 20 minutes. Remove from oven. Place pea pods over chicken. Cover. Return to oven for 20 minutes longer. Serve on bad of rice. Serves 6.

BANANA CUSTARD

6 egg yolks, beaten
1/2 cup + 1 tablespoons sugar
1/8 teaspoon salt
1/4 teaspoon nutmeg
2 cups milk, scalded
2 teaspoons 100 percent pure vanilla extract
3 very ripe (heavily freckled) bananas, peeled and thinly sliced

In top of double boiler, combine egg yolks, sugar, salt and nutmeg. Gradually mix in milk. Cook over simmering water, stirring constantly, until mixture thickens and coats metal spoon. DO NOT OVERCOOK. remove from heat. Stir in vamilla. Cool. Fold in bananas. Chill. Spoon into dessert dishes. Garnish with banana slices and dash of nutmeg. Serves 6.