ORANGE CHICKEN (Parade)

whole chicken, cut in pieces
3 oranges, juice and zest
1/4 c. honey
3T soy sauce
2T olive oil
2t garlic
1/4 t red pepper flakes
salt and pepper
2T cilantro

Place chicken in a large bowl.  Combine remaining ingredients and coat chicken.  Cover and refrigerate for 2-4 hours.  Preheat oven to 375*  Arrange chicken in shallow roasting pan.  Pour 2/3 of marinade into pan.  Bake chicken for 1 hr basting periodically.  Transfer to platter .  Strain pan juices in saucepan and boil about 10 min to thicken.  Drizzle over chicken.

SOUTHWESTERN SHEPHERD'S PIE (Parade)

2T olive oil
1 onion, diced
1 green pepper, diced
1T garlic
1 lb ground beef or turkey
1T tomato paste
1t chili powder
1T cumin
(Optional: 1pkg reduced-sodium taco seasoning)

salt and pepper
2c. tomatoes, chopped
1/2 c. corn, cooked
1/2c. black beans
1/4c. cilantro, chopped
1 1/2 lbs. sweet potatoes, peeled and chunks
2T butter
1/2 c. milk

Preheat oven to 400*  Place sweet potatoes in saucepan with water to cover.  Boil , reduce heat, and simmer for 30min. Heat oil in large pot and saute onion, green pepper, and garlic for 10 min.  Raise heat to med-high and brown meat.  Add tomato paste and seasonings.  Cook for 2min.  Add tomatoes and simmer 15 min to reduce.  Add corn, beans, and cilantro.  Spoon into a 9x9 baking dish.   Drain.  Mash with butter and milk.  Spread over meat mixture.  Bake for 30min.

CREAM of FRESH TOMATO SOUP (Barefoot Contessa)

3T olive oil

2 red onions, chopped

2 carrots, chopped

1 T garlic

5 lg tomatoes, chopped

2 t sugar

1 T tomato paste

1/4 c fresh basil leaves, diced

3c. chicken stock/broth

1T salt

2t pepper

3/4 c. heavy cream (milk works, too)

croutons for garnish

Heat the olive oil in a large pot over med heat.  Saute onions, carrots, and garlic for 10 minutes.  Add tomatoes, sugar, tomato paste, basil, chicken broth, salt, and pepper.  Bring to a boil.  Reduce to low and simmer for 30-40 min uncovered.  Add the heavy cream and stir.  Blend with a hand blender (or let cool and blend in small batches in the blender) and serve.

CHICKEN CANNELONI (Shana)

8 manicotti or large shells
2c. cooked chicken, dice in food processor
8oz chive and onion cream cheese
1/2 pkg chopped spinach, thawed
1 pkg sliced mushrooms (optional)
4oz shredded mozzarella cheese
2oz parmesan cheese
1t garlic salt
1t pepper
1/2 jar spaghetti sauce

Preheat oven to 350*.  Cook pasta as directed.  Saute mushrooms in olive oil, breaking them into small pieces with a spoon.  Combine chicken, cream cheese, spinach, mushrooms, mozzarella, 1oz of parmesan, garlic salt, and pepper.  Stir together and spoon into a large ziploc bag.  Snip off the corner and squeeze to fill shells.  Lay in a dish and pour sauce over top.  Sprinkle with remaining parmesan cheese and bake uncovered for 30 min.

ASIAN RIBS (Beth K)

2T soy sauce
2T ginger
2T garlic
1/4c. hoisin sauce
1T worcestershire sauce
1T splenda
2T sesame oil
2T minced onion
1T oyster sauce
2T sake
4lbs beef back ribs (cut into 1-2 rib segments)

Mix in crock pot and then coat ribs.  Cook on low 8 hrs.  Remove ribs.  Pour off sauce and let separate.  Skim off fat. Pour sauce over ribs and serve.