Recipes from Tuesday night

We have had some requests for the recipes from our Angels Among Us activity. Here they are!


ORANGE DIJON CHICKEN
6 TBS Flour
1 TBS Freshly ground pepper
1 ½ TBS Sweet Paprika
2 Tsp. Garlic Powder
6-8 boneless, skinless chicken breast halves
Note: If the chicken breasts are large, cut them in half.
6 TBS Olive Oil

Coat chicken pieces in flour mixture. (Put the flour, pepper, paprika and garlic powder in a zip lock bag. Drop the chicken pieces in the bag and shake. Sauté the chicken in the olive oil until browned on both sides. Do not cook the chicken completely. Place browned chicken in a 9 x 13 casserole dish sprayed with Pam.

In a saucepan, prepare the Orange-mustard sauce.

Orange-Mustard Sauce
6 TBS white flour
6 TBS Butter

Melt the butter in a medium pan. Add the flour. Continue to cook this mixture on medium low for about 5 minutes using a wire whisk. Then add the following, incorporating all ingredients with a wire whisk:

2 TBS Dijon mustard
1 ½ cups (12 ounces) frozen orange juice concentrate
1 3/4 cups Chicken broth

Bring this to a slow boil and continue to stir for a few more minutes, until the sauce thickens to a nice gravy/sauce consistency.

Pour the sauce over chicken and bake covered for 40 minutes at 350 degrees.

NOTE: There are instructions for freezing ahead. I have not tried this but here are the instructions if you want to do it ahead of time.

Brown the chicken as noted above and place in Ziploc freezer bags.
Prepare sauce as noted above. Cool sauce rapidly by placing the pan in a larger pan or bowl of ice and stirring until cool. Pour into chicken bags, press air out and seal. Freeze laying flat in single layers.
When preparing to cook, move the frozen chicken to the refrigerator 48 hours ahead of the cooking date. Pam or oil the baking dishes, layer the thawed sauce and chicken, and bake covered at about 350 to 400 degrees for 40 minutes until hot and bubbly.


ORANGE RICE PILAF
2 Tbs Butter
1/3 cup onion, finely chopped
Grated zest of 1 small orange(use just the orange part, not the white part)
Juice of 2 oranges, plus enough chicken broth to make 2 cups of liquid
1 cup long-grain rice
1/2 tsp salt
1/3 cup sliced and toasted almonds for garnish on rice

Add all ingredients to rice cooker container, cover and cook until liquid evaporates (approximately 20 minutes). Serve and top with toasted almonds
At about 15 minutes of cooking time open the rice cooker and throw in two handfuls of frozen peas and carrots for color. Top the cooked rice with the toasted almonds after you put the rice in the serving dish. This makes 2 cups - double as needed.


ORANGE DESSERT TOPPING
8oz cream cheese, softened
¼ C sugar
16oz heavy cream
1 teaspoon orange flavoring (you can find it in the spice section of the store next to the vanilla)
½ teaspoon orange zest

Beat the cream cheese in a bowl with a mixer. Add the sugar and mix until combined. Add the heavy cream and beat on high until the mixture thickens into stiff peaks. Add the orange flavoring and the orange zest. Mix it a little longer intil combined and well incorporated.


JEANNE'S TRIPLE FUDGE CAKE
Ingredients: VERY good chocolate cake mix 1 small box INSTANT chocolate pudding mix(Jello brand, don’t use a sugar free package) 1 C. sour cream (all natural, Like Daisy Brand) 4 eggs 1/2 C. water 1/2 C. oil (vegetable oil - what you have) 12 ounce bag VERY good quality chocolate chips(Gheridelli, Hershey's, or Nestle)

Directions: Heat oven to 350 Make sure the rack is at the middle bottom Grease the bundt pan or spray it generously with PAM and put some of the dry cake mix in it and shake around and put extra dry mix back into the recipe (this keeps the top from sticking) Put all the ingredients together - except chocolate chips - and mix for 5 minutes on a moderate speed. At the end, mix in bag of chips. Put into bundt pan and bake for approx. 50 minutes. Let cool for 10 minutes then carefully turn over cake onto the plate and release from the pan with a knife to loosen it around the sides - inside and out - let cool.

Icing: 1 ½ CPowdered Sugar Evaporated Milk - about 1/4 Cup 1 t Almond extract 3 T. butter ¾ C chocolate chips Optional- 1 C chopped Nuts Directions: Melt the butter and milk in the microwave. Now the chocolate chips. The chips should melt in this hot mixture. With a whisk, start to add powdered sugar till mixture is like a thin frosting or a thick glaze. You can add more evaporated milk or more powdered sugar to get the consistency right. Now put in the almond extract and the nuts. While the cake is still a little warm, add your first layer of icing. You can use a butter knife or other frosting-type tool to spread the frosting evenly. Don’t worry if the fist layer does not cover the cake completely. Let the icing set up and then add the next layer. All together add 3 layers of icing!

Do not cover till cake is completely cool!