ISLAND CHICKEN

Fran Ferguson

6 lbs. chicken parts

salt and pepper

2 cans (10 3/4 oz. each) condensed chicken broth

1 cup apricot nectar

1/4 cup lemon juice

1/4 cup soy sauce

1/2 cup cornstarch

1 1/2 cups drained, chopped, canned plums

1/3 cup chopped green onions

1/3 cup peach preserves

1/4 cup packed brown sugar

1/2 tsp. ground ginger

1 medium clove garlic, crushed

cooked rice

 

    In one baking dish (12x20x2 inches) or two baking pans

(13x9x2 inches each), arrange chicken, skin-side up; season with salt and pepper. Bake, uncovered, at 400 degrees for 30 minutes.

 

Meanwhile, combine remaining ingredients except rice; pour over chicken. Bake 40 minutes more or until done. Baste occasionally.

 

Remove chicken. Stir sauce before serving. Makes 12 servings.   Serve with rice

 

APPLE-SMOTHERED PORK CHOPS

Fran Ferguson

 

6 pork chops                3 Tbsp. molasses

2 tsp. salt                 3 Tbsp. flour

1 1/2 tsp. sage             2 cups water

vegetable oil               1 Tbsp. cider vinegar

3 tart apples               1/3 cup raisins

 

Season each chop with 1/4 tsp. salt and 1/4 tsp. sage. In skillet, slowly brown on both sides in a small amount of vegetable oil. Place chops in a shallow baking dish; reserve drippings. Peel, core and slice apples 1/4 inch thick; arrange over chops. Pour molas ses over chops and apples. Sprinkle flour over drippings in skillet; cook until brown, stirring occasionally. Slowly add water, stirring constantly to keep smooth. Bring to boil. Stir in cider vinegar, 1/2 tsp. salt and raisins. Pour over apples and chops. Cover and bake at 350 degrees for 1 hour.

 

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