Simple Orange Chicken

Ingredients:
2 chickens, cut in pieces
Salt
Pepper
1 cup butter or margarine
2 (6-ounce) cans frozen orange juice
1 can slivered almonds
1 (11-ounce) can mandarin sections, or 1 bunch seedless grapes

Procedure:
1. Salt and pepper chicken.
2. Brown in butter. Arrange in large shallow baking dish.
3. Into remaining butter, pour frozen undiluted orange juice.
4. Mix and pour over chicken.
5. Bake at 300 degrees for 45 minutes or 1 hour.
6. In the last 5 minutes, add mandarin sections, or grapes, and almonds, just to get them warm.
7. Extra gravy can be made with orange juice and butter.

Serves six people.

Broccoli Bisque

Ingredients:
1 large bunch broccoli
1 large onion, chopped
1/8 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon pepper
2 Tablespoons butter
28 ounces chicken broth
2 to 3 Tablespoons lime juice

Procedure:
1. Wash and trim broccoli.
2. Simmer broccoli, onion, curry powder, salt, pepper, and butter in broth about ten to fifteen minutes or until tender.
3.Process in blender or food processor until coarsely chopped. Do not puree.
4. Can be served hot or cold.
5. Pour lime juice on top before serving.

Serves eight people.

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Easy Fettucine

Ingredients:
1/4 cup butter or margarine (room temperature)
2 Tablespoons dried parsley
1 teaspoon dried basil
8 ounces cream cheese
Freshly ground pepper
2/3 cup boiling water
1/4 cup butter or margarine
1 clove garlic, minced
8 ounces fettucine (cooked al dente and drained)
3/4 cup grated Romano cheese

Procedure:
1. Combine 1/4 cup butter, parsley, and basil in a medium bowl.
2. Blend in cream cheese; season with pepper.
3. Mix in water; blend thoroughly.
4. Set bowl in large pan of hot water to keep warm.
5. Melt remaining butter in large skillet over low heat.
6. Add garlic and cook 1 to 2 minutes being careful not to burn.
7. Add pasta and toss gently. Sprinkle with one-half cup cheese and toss again.
8. Transfer to serving platter and spoon sauce over top.
9. Sprinkle with remaining cheese and serve immediately.

Serves four people.

Goat Cheese and Garlic

Ingredients:
2 large heads garlic
16 ounces olive oil
11-ounce log Montrachet goat cheese
1-1/2 Tablespoons dried rosemary
2 bay leaves
1 Tablespoon black peppercorns
French bread

Procedure:
1. Carefully separate garlic into cloves.
2. Peel, leaving cloves whole.
3. Place peeled garlic in a small saucepan and add just enough olive oil to cover well.
4. Cook very slowly over low heat until garlic cloves soften.
5. Remove from heat and cool.
6. Meanwhile, slice goat cheese in 1-inch rounds and place in a crock or jar with a tight-filling lid.
7. Add remaining olive oil, herbs, pepper and cooled garlic with its cooking oil.
8. Cover and leave at room temperature for 24 hours.
9. Store in refrigerator for up to 2 weeks.
10. Serve at room temperature with lightly toasted French bread.

Serves eight people.

Cheese Salad Sherbet

Ingredients:
1-1/2 cups sugar
3/4 cup lemon juice
1 cup light cream
4-ounce package Bleu cheese, crumbled
2-1/2 cups milk

Procedure:
1. Combine sugar and lemon juice.
2. Blend cheese, milk and cream.
3. Add to sugar mixture.
4. Pour into 2 ice cube trays.
5. Freeze until firm. Break into chunks and beat with mixer until smooth.
6. Return to trays and freeze until firm.
7. Serve sherbet in small scoops with fresh fruit.

Serves eight people.