BARBECUED ORANGE CHICKEN
1 cup barbecue sauce with honey
1/4 cup orange juice
1 Tablespoon grated orange peel
3 pounds broiler-fryer chicken, quartered OR
2 large cornish game hens, split
Orange slices, for garnish
Preheat oven to 400 degrees.
Combine barbecue sauce, orange juice and peel in heavy plastic bag or glass
baking dish. Add chicken to sauce; turn to coat well. Close bag or cover dish
and let stand at room temperature 30 minutes or refrigerate until ready to
Remove chicken from barbecue sauce; reserving sauce. Place chicken skin side up on rack in foil-lined roasting pan. Bake 40 to 50 minutes or until chicken is cooked through, basting with reserved sauce three times. Garnish with orange slices.
Makes 4 servings
Here's an out-of-the-ordinary chicken recipe with a Polynesian flare. You can saute the pineapple slices and serve them with the chicken, or bake the slices right in the soy sauce. Either way, serve this dish over rice and wait for the compliments to begin.
2-1/2 pound frying chicken, cut up
1/3 cup flour
1 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon garlic salt
1/4 teaspoon nutmeg
1/4 cup butter
1 can pineapple slices in syrup
1/2 cup soy sauce
2 Tablespoons sugar
Preheat oven to 350 degrees.
Mix flour, salts, and nutmeg; place mixture in a plastic bag. Place chicken pieces in the bag one at a time and shake gently to coat. In a skillet, brown chicken pieces in butter.
Combine pineapple syrup (about 1 cup) with soy sauce and sugar. Place chicken pieces (and pineapple slices, if desired) in a shallow casserole; pour sauce over. Cover; bake 1 hour, until tender, basting 2 or 3 times. Serve over rice.
Here's a recipe for tangy barbecue spareribs with an Oriental flavor. Note that the hoisin sauce called for is dark, salty, and sweet; it's a frequently used flavoring in Chinese cooking. If your store doesn't have it, you can find it at an Oriental or specialty grocery. This amount of spareribs will yield about 24 ribs.
5 pounds spareribs
2 cloves garlic, minced
2 Tablespoons catsup
2 Tablespoons soy sauce
2 Tablespoons hoisin sauce
2 Tablespoons red wine
1 Tablespoon grated fresh ginger, or 1 teaspoon dried ginger
1 Tablespoon honey
Preheat oven to 300 degrees.
Cut spareribs into individual ribs. Place on a rack in a baking pan; bake 45 minutes.
Combine remaining ingredients in a small bowl. Brush this sauce lightly onto spareribs. Roast ribs another 30 minutes.
Turn ribs and brush them with sauce. Bake another 30 minutes, until well browned.
COUNTRY BAKED HAM
3 quarts apple cider
1 cup maple syrup
2 cups raisins (optional)
2 cups brown sugar, firmly packed
2 teaspoons dry mustard
1/2 teaspoon ground cloves (optional)
1/2 teaspoon ground nutmeg
1/2 cup water
Prepare a large stockpot in which to simmer the ham. Pour the apple cider into the pot and bring it to a boil. Place the whole ham in the pot and return the mixture to boiling, then reduce the heat and simmer the ham in the apple cider for 2 hours.
Lift the ham from the cider and drain it well, keeping at least 2 cups of the liquid for basting. When it is cool enough to handle safely, skin the ham with a sharp carving knife.
Meanwhile, prepare a paste by combining the maple syrup, raisins, brown sugar, dry mustard, cloves, nutmeg, and water. Cover the ham with the paste after it has been trimmed.
Place the ham in a baking pan and bake for 2 hours and 30 minutes in a 325-degree oven.
Baste the ham with some of the cider liquid before placing it in the oven. Continue to baste frequently, about every 20 to 30 minutes, until it is cooked through.
Remove the ham from the oven and let stand for 10 minutes to cool; then place on a platter to carve and serve.
HERBED PORK CHOPS WITH GARLIC AND WHITE WINE
6 large pork loin chops, fat removed
1 Tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried
1 Tablespoon fresh sage or 1 1/2 teaspoons dried
3 large garlic cloves, crushed
Salt and pepper to taste
2 Tablespoons olive oil
1 1/2 cups boiling water
3/4 cup dry white wine
1 package (12 oz.) flat noodles, cooked, hot and buttered
1 Tablespoon cornstarch dissolved in 1 Tablespoon cold water
Smear the chops with the rosemary, sage and the garlic, and season with salt and pepper. Let them stand, covered, for 1 hour. In a large saucepan over medium-high heat, heat the oil, and brown the chops on both sides. Add the boiling water, cover, reduce the heat, and simmer 15 minutes. Add the wine and simmer, uncovered, 15 minutes. Turn the noodles into a warm serving dish and arrange the chops on top. Stir the cornstarch and water mixture into the sauce and stir until the sauce thickens, about 1 minute. Pour over the chops. Serve hot.
Makes 6 servings.
MICROWAVE ZESTY ITALIAN CHICKEN
2 Tablespoons margarine or butter
1 can (15 oz) tomato sauce
1/2 teaspoon dried sage, crushed
1 1/2 teaspoons dried oregano, crushed
3 whole boneless, skinless chicken breasts cut in half
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper
1 green pepper, cut in thin strips
1/3 cup sliced fresh mushrooms
6 thin slices Swiss cheese
6 thin slices ham
Hot cooked rice or spaghetti
Combine the margarine or butter and sage in a 12 x 7 1/2 x 2-inch microwave safe baking dish. Microwave, uncovered, on HIGH for 30 to 60 seconds.
Rinse chicken and pat dry. Add to dish, turning once to coat well. Add green pepper and mushrooms. Cover with vented microwave safe plastic wrap and cook on HIGH for 8 to 10 minutes or until chicken is tender and no longer pink, turning chicken over and rearranging once.
Remove chicken and vegetables from dish with a slotted spoon. Stir tomato sauce, oregano, garlic powder and lemon pepper into the drippings in pan. Cook, covered, on HIGH until hot and bubbly, about 3 to 4 minutes.
Meanwhile, wrap each piece of chicken with a cheese slice, then a ham slice. Place in dish on top of sauce. Top with the cooked vegetables. Cook on HIGH, covered, for 3 to 5 minutes until heated through, giving dish a half-turn once.
Serve with hot cooked rice or spaghetti.
Makes 6 servings