#14 Strawberry Spinach Salad I

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Original Recipe Yield 4 servings

Ingredients

• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 1/2 cup olive oil
• 1/4 cup distilled white vinegar
• 1/4 teaspoon paprika
• 1/4 teaspoon Worcestershire sauce
• 1 tablespoon minced onion
• 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
• 1 quart strawberries - cleaned, hulled and sliced
• 1/4 cup almonds, blanched and slivered

Directions

1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving

#13 Orange Chicken - Bonnie Andrus

1/2 cup flour

2 teaspoons salt

1/4 teaspoon pepper

2 fryers, cut up (or breast meat equivalent)

1/3 cup butter, melted

1 onion, thinly sliced

1 can (6 ounces) frozen orange juice concentrate

1 juice can of water

1/4 cup brown sugar

1/2 teaspoon nutmeg

2 tablespoons cornstarch

Combine flour, salt, and pepper in a plastic bag. Add chicken pieces and shake to coat well. Brush each piece with butter. Place chicken pieces in a baking pan, skin side up, brown in a 400 degree F. oven. Remove chicken to a 2-quart casserole and spread onions generously over surface.

Combine orange juice, water, brown sugar, nutmeg, and cornstarch. Pour over chicken. Cover with foil and bake at 325 degrees F. for 1 hour or until fork tender. Makes 6 to 8 servings.