tasty tuesday

Chicken a L'orange

serves: 4

oven: 350* 50-60 minutes

1 frying chicken, about 3 pounds, cut up. you may substitute breasts or legs if you wish.
salt and pepper
1/4 cup all-purpose flour
1/4 cup shortening or cooking oil
1 cup orange juice
1/2 cup chili sauce
1/4 cup chopped green pepper
1 tsp. prepared mustard
1/2 to 1 tsp. garlic salt 
2 T. soy sauce
1 T. molasses
3 medium oranges, peeled and sliced into half cartwheels

remove chicken skins, wash and dry chicken, season with salt and pepper. dredge with flour. heat shortening in skillet, add chicken and brown lightly on all sides. remove chicken to 3 quart casserole dish. drain fat from pan. to the skillet, add remaining ingredients except orange slices and simmer for 2 or 3 minutes. pour sauce over chicken. cover and bake at 350* for 50-60 minutes, or until chicken is tender. just before serving, add orange slices for garnish.

- Mrs. Eliseo Tareshawty.

Death by Chocolate


1 package family size brownie mix
1/4 cup kahlua 
3 3.5 oz. pkgs jello instant chocolate mousse
8 skor or heath bars
12 oz. whipped topping

bake brownies according to the package. cool, then punch holes in brownies with a fork and pour kahlua over top. set aside. whip up instant chocolate mousse. break candy bars into small pieces in food processor or by tapping them with a hammer in wrappers. break up half of brownies and place in bottom of a glass trifle bowl. cover with half of the mousse. layer with half of candy. then add half of the whipped topping. repeat layers with remaining ingredients. cover and refrigerate.

-Carole Hollern

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