GLAZED CHICKEN WINGS

3 pounds Chicken wings

tips removed at joints into 2 pcs
1/3 cup Soy sauce
1/3 cup Orange juice
2/3 cup Dry red wine
2 tablespoons Dry red wine

(additional) 3 Cloves garlic
-- mashed 2 tablespoons Ginger root chopped
6 tablespoons Red currant jelly
2 tablespoons Orange zest -- grated
1 tablespoon Orange zest -- thin julienne For garnish

1. Place split wings in a large shallow nonaluminum pan.
Mix soy, orange juice, red wine, garlic and ginerrroot together
and pour over the wings.

Cover pan with plastic wrap and refrigerate overnight, turning
several times in the marinade.

2. Line a baking pan with foil. Coat a cooking cooking spray and place
rack in baking pan.

3. Drain chicken and arrange on once. Remove from oven, but do not turn
off the oven. 4. Combine jelly, 2 T Stir until jelly is melted.
Brush wings generously with the glaze and return to oven for 10 minutes.
Turn and brush again with glaze.

Bake another 10 minutes, or until a rich dark brown and shiny.

Remove and cool minutes. Can be baked up to a day ahead and reheated.

Arrange in overlap

AFRICAN CHICKEN WINGS

FOR THE WINGS:

4 Garlic cloves
2 Shallots
1 1/2 teaspoons Salt
1 tablespoon Chinese 5 spice
2 teaspoons Paprika
1 teaspoon Dried rosemary --
crumbled 1/2 teaspoon Cayenne
2 tablespoons Vegetable oil
4 pounds Chicken wings
about 20-24 Tips removed

FOR THE SAUCE:

1/3 cup Natural style peanut butter
1/4 cup Canned cream of coconut Well stirred
2 Garlic cloves chopped
1/4 cup Water
1/4 cup Red bell pepper chopped
1/8 teaspoon Dried hot red pepper flakes
1 teaspoon Soy sauce Coriander sprigs

MARINATED CHICKEN WINGS

2 doz. chicken wings

5 oz. bottle soy sauce

2 tbsp. brown sugar

1 tsp. Dijon mustard

1/2 tsp. garlic powder

Cut chicken wings in half.

Marinate in remaining mixture for 1/2 hour.

Bake at 350 degrees for 1 hour or until marinate
is thick.

Turn once.

Serves 6 to 10. COMMENT: May be frozen in marinade. Bake after defrosting.

CHICKEN YUM YUM!

1/2 pt. sour cream

8 chicken breasts boned

8 slices ham

1 can cream of chicken soup

1 can cream of celery soup

1 can cream of mushroom soup

1/4 c. sherry cooking wine, opt.

Bone chicken, wrap in slice of ham. Mix other
ingredients together.

Place chicken in baking dish and pour other
ingredients over top.

Bake about 2 hours at 325 degrees. (Yum Yum!!)

ORIENTAL CHICKEN

1 chicken breast, quarter, cut into
slivers

1/2 c. onion, sliced

1/2 c. carrots, sliced

1/2 c. mushrooms, sliced

1 tbsp. peanut oil

1 garlic clove

2 tbsp. low, sodium soy sauce

Heat oil in a large skillet or wok.

Sautee all ingredients except soy sauce over
high heat.

Stir fry for 13 minutes and lower heat to medium
and cook until chicken is cooked through and legs
are tender and crisp about 10 minutes.

Toss with soy sauce.

CHICKEN AND RICE

3/4 c. rice
2 cans cream of chicken soup
1 pkg. Lipton cup soup cream of
chicken
2 c. water

Chicken pieces, about 2 lbs.

Mix rice, soups, water and put in greased 13 x 9 pan.

Place chicken pieces on top and cover with foil.

Bake at 325 degrees for 90 minutes.

Remove foil and let brown 15 to 20 minutes more.

Can be made the day before and ref. until you bake it.

CHICKEN IN ORANGE SAUCEc

4 chicken breast halves
1/4 c. flour
Salt and pepper
4 tbsp. margarine
1 1/2 c. orange juice

Coat each half breast with seasoned flour.

Melt margarine in pan and sauté each side over
medium heat until lightly browned.

Add orange juice and cover.

Cook about 15 to 20 minutes more on reduced heat
until done.

Serve over rice, if desired, with the sauce. Serves 4.