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.

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3 c sliced fresh peaches 1 c sugar 1 TBS lemon juice 2 TBS butter 3/4 c flour 1/4 c shortening 1/4 tsp salt 2 TBS water Place sliced fresh peaches in a saucepan. Add sugar, lemon juice and butter. Simmer until peaches are heated through. Make pastry of flour, shortening, salt and water. Roll pastry to fit 8x8x2 inch baking dish. Place hot peaches in pan and cover with pastry. Prick pastry with fork and bake cobbler for 35-40 minutes at 400 degrees. Note from Melanie: I haven't used this crust but instead use the crust recipe I use for everything else. I also use 2 bags of frozen peaches. I cut down on the lemon juice, only using a few splashes. And to thicken it up, I remove some of the cooked juice and whisk with corn starch and add back to the peaches. I then sprinkle in some cinnamon. I also sprinkle cinnamon/sugar on top of the crust.

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