this was published in Great Performances, a cookbook put out by the Symphony League of Tupelo, Mississippi.

SWEET AND SOUR CHICKEN WITH VEGTABLES

1 (16 oz) can of Blue Lake Green Beans
2/3 cup packed brown sugar
4 Tbsp cornstarch
2/3 cup vinegar
1 (16 oz) can of pineapple chunks, juice reserved
4 Tbsp margarine
4 cups cooked, cubed chicken breasts
1 cup cherry tomato halves
2 cups cooked rice

Heat green beans for 15 minutes while combining other ingredients.

In a medium saucepan combine brown sugar and cornstarch. Stir in vinegar, 2/3 cup pineapple juice and margarine. Bring to a boil, stirring constantly until sauce is thickened and bubbly.

Stir in pineapple chunks, chicken and tomatoes.

Drain beans and add to mixture. Continue to cook until heated through.

Serve over rice.