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.

Gala Chicken Newburg (Wesson Oil, 101 Glorious Way to Cook Chicken)

Gala Chicken Newburg 
(Wesson Oil, 101 Glorious Way to Cook Chicken)

1 small onion, chopped
3 tablespoons Wesson Oil
3 tablespoons flour
1 teaspoon salt
dash pepper
1/4 teaspoon tarragon
1 cup chicken broth
1/2 cup milk
2 cups diced cooked chicken
1 egg yolk, slightly beaten
1 tablespoon lemon juice
1/4 cup sherry
1 pimiento, chopped
1 avocado, cubed

Cook onion in Wesson 3 minutes. Mix in flour, seasonings, broth and milk.  Stir while mixture cooks slowly and thickens.  Add chicken, lightly blend in egg yolk, then lemon juice, sherry, pimiento, avocado.  Heat. Serve on toast, 4-6 servings.