Quick Sweet & Sour Chicken

2 Tbs. corn oil
1 lb. Chicken, cubed
1 can 20 oz Pineapple chunks in juice
1/2 C. Karo light corn syrup
1/4 C. cider vinegar
2 Tbs. ketchup
2 Tbs. soy sauce
1 clove garlic, crushed
1 small red or green pepper, cut in 1” squares
2 Tbs. corn starch
2 Tbs. water
Hot cooked rice

In large skillet heat corn oil over medium-high heat; add chicken and brown all sides. Add Pineapple, corn syrup, vinegar, ketchup, soy sauce, and garlic. Bring to a boil. Reduce heat; simmer uncovered, stirring occasionally, 10 minutes, or until chicken is done. Add pepper. Mix corn starch and water; stir into chicken mixture. Stirring constantly, bring to a boil over medium heat and boil 1 minute.

Serve over rice or noodles

Serves 4

Garlic-Parmesan Breadsticks

Rhodes white dinner rolls
1 egg
garlic powder
fresh parmesan cheese

Let the dough defrost until soft (before it starts to rise) Form breadsticks cover and let rise. Preheat oven to 350 degree's. Whip the egg together then with a brush, brush over top of breadstick. Sprinkle with garlic powder then cheese. Bake for 10-15 minutes or until golden brown.

Mulligatawny Soup

Recipe from Familyfun.com
	4 tablespoons butter (or 2 tablespoons olive oil)
	1 onion, chopped
	2 carrots, chopped
	1 celery stalk, chopped
	1 green pepper, chopped
	1 apple, cored, peeled, and chopped
	1 1/2 pounds boneless, skinless chicken breast, chopped
	1/2 cup flour
	2 to 3 teaspoons curry powder
	5 cups chicken broth
	1 (14 1/2-ounce) can diced tomatoes, drained
	Salt and pepper
	2 cups hot cooked rice 1. Melt the butter, or heat the oil, in a large pot over medium heat. Add the onion, carrots, celery, green pepper, apple, and chicken, and sauté for about 15 minutes. Turn the heat to low. 2. In a small bowl, mix together the flour and curry powder. Add the mixture to the pot, then stir and cook for 3 to 5 minutes. Add the chicken broth and tomatoes. Partially cover the pot and simmer the soup for about an hour, stirring occasionally. Add the salt and pepper to taste. 3. To serve, place about 1/4 cup of rice in a bowl and ladle the soup over the rice. Makes about 8 cups.

Almond Butter Chicken with Orange Sauce

4 boneless, skinless chicken breasts
all-purpose flour (as much as needed)
salt
pepper
1 egg, beaten
Sliced almonds

Orange Sauce:
2 TBS brown sugar
4 tsp cornstarch
1 cup juice of fresh oranges
2 tbsp butter
2 tsp grated orange rind

Place each chicken breast filet between two pieces of plastic wrap. Pound with meat mallet. Sprinkle with salt and black pepper and then coat chicken with flour. Dip one side into egg then press into almonds until fully covered. Melt butter in a large skillet. Add chicken, almond side down. Cook on medium high heat for 3 to 5 minutes or until almonds are toasted. Turn chicken breasts. Lower heat to medium low and cook for 10 to 12 minutes more or until chicken is no longer pink in center. While chicken is cooking, make the orange sauce. Combine brown sugar and cornstarch in a saucepan. Add juice, butter and rind. Cook on medium heat, stirring constantly, until thickened.

Serve Chicken Breast, almond side up draped with orange sauce.

Lion House Orange Rolls

2 cups warm water (110-115 degree’s)
2/3 cup dry milk
2 TBS yeast
2 tsp salt
1/4 cup sugar
1/3 cup butter, shortening or margarine
1 egg
5 – 5 1/2 cups flour

1/2 cup butter, melted
Zest from two oranges
1/4 cup sugar
1 recipe Orange Icing (see below)

In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).

Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size.

Roll dough to rectangle about 1/4 inch thick. Combine melted butter and orange zest in a small bowl; brush over dough. Sprinkle with sugar. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough. Roll up strips, starting with narrow edge. Place on lightly greased baking sheet. Allow to rise until double in size, about 40 minutes. Bake at 375 degrees for 12 to 15 minutes, until light golden brown. Remove from oven and brush with melted butter. Allow to cool about 10 to 15 minutes, drizzle with Orange Icing. Makes 18 rolls.

Orange Icing

1 1/2 cups powdered sugar
2 TBS freshly squeezed orange juice (reserve from zested oranges used in Orange Roll Recipe)
2 to 4 TBS heavy cream, or 2 TBS half and half

Place powdered sugar and orange juice in a small bowl; add half the amount of heavy cream. With spoon or mixer, mix until smooth. If icing is too thick, add more cream a little at a time. The hotter the rolls are when frosted, the thicker the frosting needs to be. Note: You can add more orange flavor by mixing in 1 to 2 teaspoons orange zest if desired.

Holiday Jello Salad

3 oz Jello packets:
Black Cherry
Raspberry
Strawberry
Orange
Lemon
Lime

1 1/2 cartons sour cream

For each layer, do the following:

Add 1 cup boiling water to jello. When it is dissolved, pour ½ cup into separate dish and set aside. In the remainder, add 2 TBS water and pour into rectangle pyrex. Put in fridge. When set up, add 1/2 cup sour cream to the remaining 1/2 cup of jello. Mix thoroughly with a wire whip. Pour over the clear set of jello and chill. Do this with each different flavor of jello starting with the black cherry to lime, in order.

Start the night before to allow plenty of time for set up. The first 2-3 layers go quickly, but the last few layers take longer to set up.

HINT: If the jello for the sour cream starts to set up on the counter, put it in the microwave for a few seconds to melt again before adding the sour cream.

Orange Cream Fruit Salad

(Found on allrecipes.com)

• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 1/2 cups milk
• 1/3 cup frozen orange juice concentrate, thawed
• 3/4 cup sour cream
• 1 (20 ounce) can pineapple tidbits, drained
• 1 (15 ounce) can sliced peaches, drained
• 1 (11 ounce) can mandarin orange segments
• 2 bananas, sliced
• 1 apple - peeled, cored and sliced
  

1. In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with an electric mixer on medium speed for 2 minutes. Mix in sour cream.
2. In a large salad bowl, combine fruits. Gently mix in orange dressing. Cover, and refrigerate for 2 hours.

Makes 10 servings