In My World

Curried Orange Chicken, Parmesan Onions, Potatoes Hannah  6 medium potatoes 1/2 cup melted butter Peel and slice potatoes very thin.  Immediately toss slices in melted butter, coating all over so they won't turn brown.  Arrange buttered slices in layers of overlapping circles in generously greased shallow casserole, salting and peppering each layer.  Bake in 350F oven for 45 mintues. Serves 4.

Curried Orange Chicken, Parmesan Onions, Potatoes Hannah 2 large sweet Spanish onions 3 tbsp butter 1/4 cup freshly grated Parmesan cheese Peel and chop onions.  In saucepan, cook onions in butter over low heat until onions are tender but not brown.  Turn onions into small shallow casserole and sprinkle with cheese.  Put under broiler only long enough to melt cheese or put casserole in 350F oven just until cheese melts, about 5 minutes. Serves 4.

Curried Orange Chicken, Parmesan Onions, Potatoes Hannah 1 cup orange marmalade 1 tbsp curry powder 1 chicken, cut up In medium bowl, combine marmalade, curry powder, 1 tsp salt and 1/2 cup water.  Place chicken pieces, skin side up, in buttered baking dish.  Spoon marmalade mixture over chicken.  Bake uncovered in 350F oven for 45-60 minutes, spooning sauce over chicken several times during baking.  If sauce begins to stick to bottom of pan, add an additional 1/4 cup water.  When tender, remove chicken from sauce.  Skim fat from sauce and serve sauce over chicken. Serves 4.

4 cups fresh strawberries 4 tbsp dairy sour cream 4 tsp brown sugar Wash, hull and drain strawberries and place in 4 dessert dishes.  Top each with 1 tbsp of sour cream and sprinkle with 1 tsp of brown sugar. Serves 4.

1 cup dairy sour cream 1/4 cup honey 2 tbsp. finely copped candied ginger 2 cups pineapple chunks, drained In bowl, combine sour cream, honey and candied ginger. Spoon chilled pineapple chunks into 4 individual dessert dishes and top with sauce.

1 package frozen lima beans (I used canned lima beans, rinsed) 2 tbsp chopped pimiento 2 tbsp butter 1/2 cup dairy sour cream In saucepan, cook lima beans according to package directions and drain well.  Combine with remaining ingredients and mix lightly but well. Serves 4.

2 ripe tomatoes 4 thin slices Brie cheese 1 tbsp chopped fresh basil or 1 tsp dried basil 2 tbsp red wine vinegar On a small serving plate overlap sliced tomatoes and slices of Brie.  Sprinkle with basil and vinegar.  Add salt and pepper if desired. Serves 4.

4 canned peach halves 4 tbsp melted butter 4 tbsp chutney Place peach halves cut side up in a buttered baking dish.  Brush each with 1 tbsp melted butter and fill cavity with 1 tbsp of chutney.  Bake in preheated 350F oven for 10-15 minutes, or until hot. Serves 4

1 green or red sweet pepper 2 tbsp butter 4 whole chicken breasts, halved ground cumin Cut pepper in half.  Core and remove seeds and slice into thin strips.  Heat butter in large skillet over medium-high heat.  Sprinkle each breast half with a pinch of cumin.  Saute breasts for about 3 minutes on each side, or until lightly browned.  Turn breasts, add pepper strips and reduce heat to medium-low.  Cook, stirring often, until breasts are tender, about 5 minutes on each side.  Sprinkle with salt and pepper. Serves 4

3 cups orange juice 1 cup white wine 2 thin orange slices 4 mint sprigs Put ice cubes in 4 tall glasses.  In pitcher, mix orange juice and white wine.  Fill glasses.  Garnish with half an orange slice and a mint sprig.

. . . and it has gone to its forever home.