The original page can be found on-line at http://www.pioneerthinking.com/inthekitchen-readers5.html

READERS Cooking Tips, Recipes & Techniques www.pioneerthinking.com

5

Cooking Remedy - BY MRS.RAIS

If your soup or stir fried veggies gets too salty, don't panic. Cut a slice of peeled raw potato and put it in the soup and cook for 3 to 5 minutes. After that you can take the potato out, and you can enjoy the soup.

Chicken with Orange - BY IM

Hello, I enjoy your site and wanted to share a recipe that I have enjoyed for years. I call it very simply, "Chicken with Orange." Ingredients needed: Chicken parts or chicken breasts (I prefer the chicken parts) about 2 lb. or more (I don't necessarily measure, depending upon the servings) l Large white onion (or more to taste) About 2 Tbs. of Olive Oil or Vegetable Oil (no strong tasting oils for this recipe) About 1 cup of fresh Orange Juice (whether fresh or in carton), PLUS 1 small can of Orange Juice Concentrate (in the frozen food section). 2-3 Large cloves of fresh garlic (or more to taste) -- you can substitute garlic powder, but fresh it best. Fresh Parsley (chopped) (optional) Preheat oven to 425 degrees. Add the oil to a large baking pan. Place the chicken parts or breasts in the baking pan, separating the pieces. Either dice or slice medium-thick slices of onion and place on top of the chicken pieces. Mince the fresh garlic cloves and add them all to the chicken/onion mixture. Now combine the orange juices and add about 1 cup of water (for more intense orange flavor) or about 1 1/2 cups water (for a little less intensity); combine thoroughly and just mix it through the chicken, onions and garlic in the baking pan, coating as well as possible. Now, I usually add about 2-3 tablespoons of the chopped parsley and sprinkle on top of the chicken mixture. Bake the chicken mixture for approximately 1 hour or until lightly browned and cooked through. Sprinkle with a bit more parsley. You can also add fresh cilantro to make it taste a bit more Spanish style. This is especially delicious over hot cooked rice. Note: This recipe is extremely adaptable and can be double, tripled, etc., depending upon appetite and/or servings wanted.