Curried Orange Chicken (Better Homes and Gardens Cooking for Two 1968)

Curried Orange Chicken 
(Better Homes and Gardens Cooking for Two 1968)

1 2-pound ready-to-cook broiler-fryer chicken, cut up
1/2 tsp curry powder
1/4 cup orange juice
2 tablespoons honey
1 tablespoon prepared mustard
2 tsp. cornstarch
1 tablespoon cold water
1/2 orange, peeled, sliced and quartered

(NOTE: Curry fans may like 1 teaspoon curry)

Sprinkle chicken pieces with curry powder, rub curry into meat. Arrange chicken in small baking dish, skin side down. Combine orange juice, honey and mustard in small saucepan; simmer until blended. Pour over chicken. Bake in moderate (375°) oven for 30 minutes. Turn chicken and continue baking for 20 minutes longer or until tender.

Remove chicken to serving platter. Keep warm. In small saucepan, combine cornstarch and water; stir in pan juices from chicken.  Cook and stir until thick and bubbly. Add orange pieces, heat 1 minute. Pour sauce over chicken on platter, or serve separately to be spooned over hot cooked rice.

Makes 2 servings.

Blender Hollandaise (Better Homes and Gardens Magazine, March 1968)

Blender Hollandaise
(Better Homes and Gardens Magazine, March 1968)

3 egg yolks
2 tablespoons lemon juice
1/2 tsp. prepared mustard
Dash cayenne
1/2 cup butter or margarine

Place egg yolks, lemon juice, mustard and cayenne in blender container,  blend on low speed until just mixed. Melt butter or margarine in saucepan till bubbly but not brown. Cover blender, turn on low speed, slowly pour about a third of the hot butter, in thin stream, through opening in blender cover. Turn blender to high speed and slowly pour in remaining butter, blending until smooth and thickened. Serve over cooked asparagus or broccoli.  Makes about 1 cup.

Baked Flounder Supreme (Good Housekeeping One Dish Dinners, 1972)

Baked Flounder Supreme 
(Good Housekeeping One Dish Dinners, 1972)

6 large flounder fillets, about 2 lbs
seasoned salt
1 medium tomato, cut into 6 slices
6 slices natural Swiss cheese
2 tablespoons butter or margarine
1 3-or 4 oz. can slices mushrooms, drained (reserve liquid)
2 small onions, sliced
1 1/2 tablespoons all purpose flour
chopped parsley
1 cup light cream
6 tablespoons sherry
2 cups packaged pre-cooked rice

About 40 minutes before dinner:

Sprinkle fillets lightly on both sides with seasoned salt, then roll each up. Arrange rolls, seam side down in 13" x 9" baking dish, alternate with tomato slices and cheese slices folded in half.

Preheat oven to 400 degrees.

In large skillet, in butter, saute mushrooms and onions until golden. Stir in flour, 1 1/2 tsp. seasoned salt, and 1/4 cup parsley. Stir in cream, mushroom liquid plus water to make 1/2 cup, and sherry.  Bring to boiling, pour over fish. Bake 20 minutes or until easily flaked with fork.

Meanwhile, prepare rice as label directs. Stir in 1/2 cup parsley. When fish is done, spoon rice along its sides.

Serves 6.