"ORANGE JUICE CHICKEN"

4 or 6 chicken breasts boned
1c. flour
1/2tsp. salt
1/2tsp. pepper
1tsp. curry powder
Sprinkle chicken with garlic salt(Do this before dredging chicken)

1/3c. brown sugar, packed
1/2c. orange juice
1/2c. white wine
1/3c. pure pineapple juice
1 stick of butter or margarine(melted)

**Dredge chicken with 1st part of mixture(dry ingredients). Brown underside first. Use tong to turn chicken. Make the sauce out of the 2nd part.(wet ingredients,sauce). After browning put chicken flat in pan or casserole dish and pour suace over the chicken. Baste serveral times durning the cookingtime.Cook 40min to an hour at 350 degrees F. Decorate with parsley and small red tomatoes and wedges of fresh pineapple.

Sara Conner & LuAnn Zobrist

PASTA E FAGIOLI

1 pound ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5-ounce cans diced tomatoes
1 15-ounce can red kidney beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 15-ounce can V-8 juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1 pound (1pkg) ditali pasta

1) Brown the ground beef in a large pot over medium heat. Drain most of the fat.
2) Add onion, carrot, celery and garlic and saute for about 10 minutes.
3) Add remaining ingredients, except pasta and simmer for 1 hour
4) About 50 minutes into simmering, cook pasta for about 10 minutes or just until pasta is al dente, or slightly tough. Drain.
5) Add the pasta to the large pot of soup. Simmer for 10 minutes more and serve.

It makes a big pot of soup. I would say it would feed 8 to 10 adults.

Holly Coache

LORI-O COOKIES

2 Packages if Devil Food Mix
4 eggs
1 1/2 cups shorting
1 teaspoon vanilla
1 can cream cheese icing

Mix all ingredients together and roll into small balls. Cook at 350 degrees for 8-10 minutes. Let cookies cool and spread with cream cheese icing, making an Oreo.

Lori Milford