Sunday Dinner

Orange Chicken Breasts
Harvest Rice
Italian Seasoned Green Beans
Popovers
(Our family needs to double the chicken and popover recipes)

Orange Chicken Breasts

2 T margarine
4 boned and skinned chicken breasts
1/2 c chicken broth
1/4 c honey
1/4 c orange juice, frozen concentrate -- thawed
1 T lemon juice
1 T cornstarch
1 t curry powder
Salt and pepper -- to taste
6 orange slices
2 T toasted almonds

In skillet melt butter; brown chicken lightly on both sides; remove
and set aside. Mix together chicken stock, honey and orange juice
concentrate and lemon juice. Blend in cornstarch and curry powder.
Pour into skillet, bring to a boil, stir until thickened. Season to
taste with salt and pepper. Return chicken to skillet and finish
cooking for about 5 minutes. Do not overcook. Arrange chicken on
platter and garnish with orange slices and toasted almond slices.
Spoon sauce over. Serves 4.


Harvest Rice

2 T butter
1/4 c onion, minced
2 ribs celery, including tops-diced
1/2 lb mushrooms, sliced
1/4 t sage
1/4 t marjoram
1/4 t thyme
1 T red wine vinegar
1/4 c green onion tops, minced
3 c cooked long-grain rice
1/4 c chopped pecans
1/4 c parsley, chopped
1/4 c Parmesan

Heat butter in a large skillet. Saute onion and celery until soft. Add
mushrooms, sage, marjoram, thyme and vinegar. Simmer over low heat 10
minutes. Preheat oven to 350 degrees. Combine vegetable mixture with green
onions and rice. Stir in nuts. Spread in an ovenproof casserole. Sprinkle
with parsley and cheese. Bake 15 mins or until heated through. Serves 6-8.


Italian Seasoned Green Beans

1 lb fresh green beans, cleaned
2-3 T olive oil
1 t oregano
1 t basil
1 clove minced garlic
salt and pepper to taste
OR
1 T Mrs. Dash Garlic and Herb in place of garlic, oregano and basil

Heat large skillet over medium-high heat. Add olive oil and garlic (or Mrs. Dash) and green beans.

Saute until the beans are tender-crisp. Add oregano and basil and toss until combined well. Add salt and pepper and serve.


Popovers

1 cup all-purpose flour
1/2 teaspoon salt
1 cup milk
1 T cooking oil
2 large eggs, lightly beaten

In mixing bowl, beat ingredients together until just smooth (batter
will be thin). Place a well-greased 3 1/2-inch muffin or popover pan
in a 450º F oven for 3 minutes, or until a drop of water sizzles
when dropped it is dropped in the pan. Remove pan from oven and fill
each cup half full with batter. Bake in a 450º F oven for 15
minutes. Reduce heat to 350º F and continue to bake 20 to 25 minutes
longer. A few minutes before removing them from the oven, prick each
popover with a fork to release steam. Serve immediately. Makes 6
popovers.