September 7, 2010

Chicken in Orange Sauce

Prep: 10 minutes - Cook: 10-12 hours - Servings: 6-8


4 lbs. chicken parts
2 tsp. salt
1-1/2 tsp. paprika
1/2 tsp. pepper
2 large carrots
3 stalks celery
1/2 lb. mushrooms, halved
2 T. brown sugar
1/2 tsp. ground ginger
1 (6oz) can. frozen orange juice concentrate, thawed

      Season chicken parts with salt, paprika and pepper. Cut carrots and celery into 1" pieces. Arrange carrots and celery pieces and halved mushrooms across bottom of slow cooker. Place seasoned chicken parts over vegetables.
      In a medium bowl, combine brown sugar, ground ginger and orange juice concentrate. Mix until well combined and pour over chicken and vegetables in slow cooker.
      Cover and cook on low setting for 10 to 12 hours.

Sweet Sour Deviled Eggs

12 hard cooked eggs
1/3 cup plus 1 tablespoon mayonnaise
5 tsp. sugar
5 tsp. cider vinegar
1 tsp. prepared mustard
1/2 tsp. salt
1/4 tsp. pepper
Paprika and minced parsley


  Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add mayonnaise, sugar, vinegar, mustard, salt and pepper. Stuff or pipe into egg whites.
Garnish with paprika and parsley.
24 servings