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.