Fix-It and Forget-It Pink Cookbook (89 page)

Shirley Sears

Tiskilwa, IL

3-lb. chicken, quartered

1 cup orange juice

¹
/
₃
cup chili sauce

2 Tbsp. soy sauce

1 Tbsp. molasses

1 tsp. dry mustard

1 tsp. garlic salt

2 Tbsp. chopped green peppers

3 medium oranges, peeled and separated into slices,
or
13½-oz. can mandarin oranges

1. Arrange chicken in slow cooker.
   
2. In separate bowl, combine juice, chili sauce, soy sauce, molasses, dry mustard, and garlic salt. Pour over chicken.
   
3. Cover. Cook on Low 8-9 hours.
   
4. Stir in green peppers and oranges. Heat 30 minutes longer.
   

Variation:

Stir 1 tsp. curry powder in with sauces and seasonings. Stir 1 small can pineapple chunks and juice in with green peppers and oranges.

Kimberly Jensen

Bailey, CO

4 chicken drumsticks

4 chicken thighs

1 cup strips of green and red bell peppers

½ cup canned chicken broth

½ cup prepared orange juice

½ cup ketchup

2 Tbsp. soy sauce

1 Tbsp. light molasses

1 Tbsp. prepared mustard

½ tsp. garlic salt

11-oz. can mandarin oranges

2 tsp. cornstarch

1 cup frozen peas

1. Place chicken in slow cooker. Top with pepper strips.
   
2. Combine broth, juice, ketchup, soy sauce, molasses, mustard, and garlic salt. Pour over chicken.
   
3. Cover. Cook on Low 6-7 hours.
   
4. Remove chicken and vegetables from slow cooker. Keep warm.
   
5. Measure out 1 cup of cooking sauce. Put in saucepan and bring to boil.
   
6. Drain oranges, reserving 1 Tbsp. juice. Stir cornstarch into reserved juice. Add to boiling sauce in pan.
   
7. Add peas to sauce and cook, stirring for 2-3 minutes until sauce thickens and peas are warm. Stir in oranges.
   

Arrange chicken pieces on platter of cooked
white rice
,
fried
cellophane noodles
,
or
lo mein noodles
.
Pour orange sauce over chicken and rice or noodles. Top with sliced
green onions
.

Teena Wagner

Waterloo, ON

3-4 lbs. chicken pieces

½ tsp. salt

¼ tsp. pepper

½ cup diced celery

½ cup diced onions

16-oz. can whole berry cranberry sauce

1 cup barbecue sauce

1. Combine all ingredients in slow cooker.
   
2. Cover. Bake on High for 4 hours, or on Low for 6-8 hours.
   

Willard E. Roth

Elkhart, IN

4 medium potatoes, sliced

8 boneless, skinless chicken breast halves

2 Tbsp. cider vinegar

¼ tsp. ground nutmeg

1 tsp. dry basil,
or
1 Tbsp. chopped fresh basil

2 Tbsp. brown sugar

1 cup orange juice

dried parsley flakes

17-oz. can waterpack sliced peaches, drained

1. Place potatoes in greased slow cooker. Arrange chicken on top.
   
2. In separate bowl, combine vinegar, nutmeg, basil, brown sugar, and orange juice. Pour over chicken. Sprinkle with parsley.
   
3. Cover. Cook on Low 6 hours.
   
4. Remove chicken and potatoes from sauce and arrange on warm platter.
   
5. Turn cooker to High. Add peaches and heat until warm.
   

Spoon peaches and sauce over chicken and potatoes. Garnish with fresh
parsley
and
orange slices
.

Lois Stoltzfus

Honey Brook, PA

¼ cup molasses

2 Tbsp. cider vinegar

2 Tbsp. Worcestershire sauce

2 tsp. prepared mustard

¹
/
₈
-¼ tsp. hot pepper sauce

2 Tbsp. orange juice

3 whole chicken breasts, halved

1. Combine molasses, vinegar, Worcestershire sauce, mustard, hot pepper sauce, and orange juice. Brush over chicken.
   
2. Place chicken in slow cooker.
   
3. Cover. Cook on Low 7-9 hours, or on High 3-4 hours.
   

Barbara Katrine Rose

Woodbridge, VA

29-oz. can tomato sauce

20-oz. can unsweetened crushed pineapple, undrained

2 Tbsp. brown sugar

3 Tbsp. vinegar

1 Tbsp. instant minced onion

1 tsp. paprika

2 tsp. Worcestershire sauce

¼ tsp. garlic powder

¹
/
₈
tsp. pepper

3 lbs. chicken, skinned and cubed

11-oz. can mandarin oranges, drained

1. Combine all ingredients except chicken and oranges. Add chicken pieces.
   
2. Cover. Cook on High 4 hours.
   
3. Just before serving, stir in oranges.
   

Serve over hot
rice
.

Kimberlee Greenawalt

Harrisonburg, VA

2-3 sweet potatoes, peeled and sliced

3 whole chicken breasts, halved

²
/
₃
cup flour

1 tsp. salt

1 tsp. nutmeg

½ tsp. cinnamon

dash pepper

dash garlic powder

10¾-oz. can cream of celery,
or
cream of chicken, soup

4-oz. can sliced mushrooms, drained

½ cup orange juice

½ tsp. grated orange rind

2 tsp. brown sugar

3 Tbsp. flour

1. Place sweet potatoes in bottom of slow cooker.
   
2. Rinse chicken breasts and pat dry. Combine flour, salt, nutmeg, cinnamon, pepper, and garlic powder. Thoroughly coat chicken in flour mixture. Place on top of sweet potatoes.
   
3. Combine soup with remaining ingredients. Stir well. Pour over chicken breasts.
   
4. Cover. Cook on Low 8-10 hours, or on High 3-4 hours.
   

Serve over
rice
.