Orange-Baked Chicken Breasts

8 chicken breast halves
1/3 c flour
1 tsp salt
1/8 tsp pepper
1/3 c cooking oil
1/2 tsp celery seed
1/2 c thinly sliced onion
3/4 c fresh orange juice or 1/4 c frozen orange juice concentrate plus 1/2 c water
1 unpeeled orange, cut in 8 wedges

Wash and dry chicken breasts. Combine flour, salt and pepper in small paper bag. Put in chicken, a few pieces at a time and shake to coat evenly. Heat oil in heavy skillet; add chicken; sprinkly with celery seed. Brown on both sides over low heat. Remove chicken and place in 2 quart baking dish. Cook onion in same skillet until tender. Add orange juice and bring to a boil to loosen brown particles from skillet. Pour over chicken. Arrange orange wedges over chicken in baking dish. Cover and bake in 300 degree oven for 1 hour. Reduce heat to 250 degrees and bake for an additional hour or until chicken is fork tender. Serves 4 - 6.

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Shrimp Jeannine

2 lb cleaned and deveined shrimp 2 TBS butter 1/2 tsp salt Dash cayenne pepper 3 TBS dry vermouth 1 1/2 TBS lemon juice Cook shrimp in butter until just pink. Add remaining ingredients and cook at high heat about 2-3 minutes, stirring constantly.

Yeast Rolls

5/8 c warm water 2 c all purpose flour, sifted 2 TBS sugar 1 egg 1 pkg dry yeast 3 TBS shortening 3/4 tsp salt Pour water into large bowl, add yeast and stir to dissolve. Add half the flour. Add salt, sugar, shortening and egg. Beat with mixer or by hand until well mixed. Add rest of flour and stir by hand. Cover and let rise until double or about an hour and a half. Stir well and put onto floured board. Knead and roll out 1/2 inch thick. Cut with large biscuit cutter and place in greased muffin tins. Let rise until very light or about an hour. Bake in 425 degree oven for 10-15 minutes. Makes one dozen. Note from Melanie: I didn't roll them out but just formed them into balls. Let rise then baked at 400 for about 10 minutes, then another few minutes at 350 and then turned the oven off and let them sit to make sure they were done.

Bread Pudding with Whiskey Sauce

2 c milk (or half & half), scalded 1/4 c butter or margarine 2 eggs 1/2 c sugar 1/4 tsp salt 1 tsp ground nutmeg 1 tsp ground cinnamon 1 tsp vanilla 3 c day-old French bread, broken into pieces 1/2 c raisins (optional) Place bread pieces in large bowl. Add fruit if desired. Combine scalded milk and butter; stir until butter is melted. In a bowl, lightly beat eggs with whisk; add sugar, salt spices and vanilla. Beat for 30 seconds to 1 minute and add to milk mixture. Pour over bread, mix and let set until bread is thoroughly soaked. Pour into well buttered 1 1/2 quart casserole and bake at 300-350 degrees until set. May be put in pan of warm water and baked at 275 degrees until knife inserted is clean. Serve warm with whiskey sauce. Whiskey Sauce: 1 c sugar 1/2 c butter 1/2 c half and half 2 TBS whiskey Bring milk, butter and sugar to boil over medium heat and cook until sugar is dissolved. Reduce heat a...

Our Grandmothers' Recipes

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