This
week offers a wonderful Oriental meal that's really
fairly easy to prepare. Serve it to company for a special
occasion, or try it for one of those Sunday dinners with family.
1
tablespoon salad oil
1 teaspoon anise seed
3 tablespoons each of orange juice and soy sauce
1 tablespoon each sugar and any dry white wine (such as Chablis or
Chardonnay)
1/2 teaspoon garlic powder
1-1/2 teaspoons ground ginger
1 whole chicken (about 4 lbs.)
1 spaghetti squash (recipe follows)
2 large yellow onions, halved and roasted
In
a 1-1/2 quart pan over medium heat, stir oil with anise seed until hot.
Add orange juice, soy sauce, sugar, wine, garlic and ginger. (This is your
Teriyaki sauce) Set aside.
Rinse
chicken and pat dry. Put chicken, breast side up, on a rack in a 9X13 inch
baking pan. Coat generously with the Teriyaki sauce. Pour the
remainder of the sauce into the cavity of the chicken. Roast, uncovered in
a 375 degree oven. After chicken has roasted 30 minutes, add 1/4 cup water
to the pan. Cook until chicken is no longer pink inside, about 1-1/2
hours.
Cut to test when done.
Drain juices from chicken cavity into pan, then put it on a platter and keep
warm. Stir to free browned bits in pan. Pour juices into a measuring
cup.
If juice measures more than 2/3 cup, place pan on high heat and boil until
reduced to about 2/3 cup. Keep warm and use to flavor the spaghetti squash
and roasted onions to accompany the meal.
Serve on a warm bed of spaghetti squash......
Side
Dish
Spaghetti Squash
Cut
one spaghetti squash length-wise in half. No need to peel.
Fill a pot with water and add about 1 teaspoon salt. Boil both halves in
the water for about 1/2 hour. Remove from pot, and turn upside down on a
paper towel to drain for about 5 minutes.
Using a fork, shred the insides of the spaghetti squash, starting from one end,
shredding to the other end. (Squash will look like "spaghetti".
Pile the spaghetti squash on a serving platter, discard the outsides of the
squash. Serve whole chicken on top of the bed of spaghetti squash.
Beverage
Suggestion: Serve this entree with a special plum wine, imported straight
from the Orient!
Chocolate-Dipped Fruit
This will be a very light dessert. It really compliments the meal.
Slice oranges, then cut slices in half. Arrange the halves on a glass serving plate, all the way around the edge.
Then:
your choice of:
dried
peaches
apricots
apples
fresh pineapple slices
banana slices
whole fresh strawberries
pear halves, drained
dates
figs
tangerine slices
Chocolate dipping:
1
pkg. semi-sweet chocolate chips
1 tsp. Crisco
Make sure that all fruit is drained well, if it comes out of a can, so as not to be too moist.
Place
chocolate and the Crisco in a small saucepan, and melt together over a low heat,
stirring constantly so as not to burn.
Using toothpicks, dip each piece of fruit into the chocolate to coat, and then
place on a piece of waxed paper to set, or in individual paper candy cups.
(**While dipping, if chocolate begins to thicken too much, add a small dot of Crisco, until it thins out just a bit, making dipping easier.)
Once the chocolate has set around the fruit, place on the plate inside the circle of orange slices, either with or without the paper candy cups.
