Katey's Kitchen

~Cook rice according to package directions

~Place chicken parts on wax paper and set on platter.  Break egg into one bowl and whisk

~In paper or plastic bag measure flour, salt and pepper.  Dip each piece of chicken in egg then drop into flour.  Close top and shake gently to coat.  Set on wax paper.  Repeat until done

~Measure oil in frying pan and set on stove over medium heat.  When oil is hot enough add chicken pieces gently one at a time with tongs.

~Fry chicken until bottom side is golden brown, then turn with tongs and brown other side approximately 7 – 10 minutes.  Remove chicken pieces as done and place in dutch oven over low heat

~While chicken is browning, start the sauce

~Press garlic into second bowl, add green pepper, mustard, soy sauce, honey, ketchup and orange juice.  Stir well

~Pour bowl of sauce over chicken in dutch oven.  Cover with lid and cook over low heat for 30 minutes or until tender

~While chicken is simmering, peel orange and cut crosswise into cartwheel slices less than 1/2″ thick.  Pick out seeds.

~Add orange slices to chicken in dutch oven approximately 5 minutes before serving

Serve over hot rice

~Cut pork into 1/2″ cubes.  Shake with flour in plastic bag until coated

~Heat oil in 3 qt saucepan

~Add pork and brown lightly

~Add onion and saute 2 – 3 minutes longer

~Add celery, boullion cubes, water and marjoram bringing to boil, cover and simmer for 15 minutes

~Add potatoes and mushrooms (with liquid), bringing to boil again, cover and simmer 10 minutes

~Stir in green pepper and pimento, simmer 5 minutes more

~Sprinkle with fresh chopped parsley and serve

~Preheat oven to 350

~In large bowl combine soup, mayonnaise, milk, honey and mustard, stir thoroughly

~Add in chicken or ham, hash browns and carrots

~Transfer to greased 9 x 13 pan

~Cover and bake for 15 – 20 minutes or until bubbly