CHICKEN IN ORANGE SAUCE

The chicken can be prepared the day before with last
minute tounches added shortly before the meal.

1 broiler-fryer, cut in 1/2 tsp. ground ginger
serving pieces 1/8 tsp. pepper

1/2 cup rapeseed oil 1 1/2 cups orange juice

1/4 cup flour 1/2 cup water

2 tbsp. brown sugar 2 oranges, pared and

1 tsp. salt sectioned, or cut in slices

Brown chicken slowly in oil in large frying pan. Remove
from pan and set aside for step 3.

Blend flour, sugar, salt, ginger and pepper in drippings.
Cook, stirring constantly, until mixture bubbles. Stir in
Orange juice and water slowly. Continue cooking and stir-
ring until sauce thickens and boils one minute. Remove
from heat.

Return chicken to pan; cool. Cover and chill (this much
can be done the day before or anytime ahead of serving).

About 45 minutes before serving, re-heat chicken and sauce
just to boiling, then simmer 30 minutes covered. Add
orange sections or slices and continue cooking 15 minutes
longer or until chicken is tender.

HAWAIIAN CASSEROLE

350°F. - 30 minutes

1 1/2 cups cooked ham, chicken 1 tbsp. cooking oil

or turkey 1/4 tsp. salt and dash pepper
1 1/2 cups cooked rice or 1/2 cup pineapple (tidbits
sweet potatoes or chunks)
1 tbsp. chopped onions 1/3 cup pineapple juice

Mix the above ingredients together and bake in a casserole
dish. Then top casserole with pineapple slices. Mix to-
gether 1 tbsp. oil and 1/4 cup brown sugar. Sprinkle on top
of pineapple. Put under broiler for 7 minutes or until light-
ly browned. Serves 3 people.