Pat Colandro from Dundalk was looking for a recipe for a chicken dish with sweet potatoes and pineapple that she said was published some years ago in The Baltimore Sun. She said couldn't remember the exact ingredients, but the dish was a great way to get more fruits and vegetables into her family's diet.
Maria Murphy from Santa Rosa, Calif., sent in a recipe from a cookbook called "Slow Cooker and More" that she thought sounded similar to what Colandro was looking for. What's particularly nice about this recipe is that the whole dish can be assembled in 15 minutes or less, and then the slow cooker does the rest of the work.
I tested the recipe on a chilly Sunday, and the lovely aroma of the sweet potatoes, pineapple and cinnamon filled the house most of the afternoon. This one-pot Jamaican-inspired dish would make an ideal comfort meal for a rainy fall or winter day. Even though the dish has sweet potatoes I would still suggest serving it with rice or noodles to soak up the tasty sauce.
Christine Pak from Odenton says she has been scouring cookbooks and the Internet for years in search of a particular cookie recipe and has had no success. She described it as a sugar cookie, less than 1/8-inch thick, crisp with a rum flavor. She says it snaps like a Pepperidge Farm Bordeaux cookie, but it is not as dense.
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Slow Cooker Pineapple Chicken and Sweet Potatoes
Makes: 6 servings
1/2 cup plus 3 tablespoons all purpose flour, divided use
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon onion powder
1 teaspoon black pepper
3 boneless skinless chicken breast, halved
3 sweet potatoes, peeled and sliced
1 (8-ounce) can pineapple chunks
1 (10 3/4-ounce) can condensed cream of chicken soup, undiluted
6 ounces pineapple juice
1/4 pound mushrooms, sliced
2 teaspoons packed light brown sugar
1 teaspoon freshly grated orange peel
Combine 1/2 cup flour, salt, nutmeg, cinnamon, onion powder and black pepper in a bowl. Thoroughly coat chicken pieces with flour mixture. Place sweet potatoes on the bottom of a slow cooker, then pour pineapple chunks with juice over the potatoes. Top with the floured chicken pieces.
Combine soup, pineapple juice and remaining 3 tablespoons of flour, brown sugar and orange peel in a medium bowl. Stir well. Pour soup mixture over chicken and then top with the sliced mushrooms.
Cover; cook on low setting eight to 10 hours or on high setting for three to four hours.