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Food All These Recipes Cry 'Fowl' PHYLLIS STEINBERG Special to The Jewish News Jr ewish cooks who observe kashrut are a wonderful resource for new recipes. I have just received a recently published cookbook by mothers of children in the Bais Yaakov School in Miami. I tried some of the chicken recipes in the book and they were tasty as well as nutritious and kosher. Below are some chicken dishes that you can try for your next Sabbath meal or special occasion. All of the recipes in the book are kosher. To order the book, send $21.50 to Beth Jacob High School, 1110 N.E. 163 Street, North Miami Beach, FL 33162. HAWAIIAN PINEAPPLE CHICKEN 1 chicken, quartered 1/2 cup orange or apricot marmalade 1 package onion soup mix 3/4 bottle French dressing 1 can pineapple chunks with syrup 1/2 cup slivered almonds Mix marmalade, onion soup mix, French dressing and pineapple chunks with syrup. Pour over chicken. Mari- nate 1/2 hour in refrigerator. Bake at 350 degrees in baking dish for 1 1/2 hours. Sprinkle almonds on top last 15 minutes. Serves 4. HERB CHICKEN 1 medium chicken, cut up 2/3 cup oil 1 teaspoon garlic 1/2 teaspoon paprika 1/4 teaspoon tarragon 2 tablespoons parsley 1/2 teaspoon marjoram Pepper, to taste Mix oil and spices. Marinate chicken overnight (or at least 2 hours). Grill or broil for 45 minutes, turning every 15 minutes. May be baked at 350 degrees for 1 hour. Serves 4. HONEY-CURRY CHICKEN 3 pounds chicken cutlets, cubed 1/4 cup margarine Oil, for frying 1/4 cup prepared mustard 1/2 cup honey 1 teaspoon salt 1 teaspoon curry powder Brown chicken in oil. Melt margarine. Mix with honey, salt, mustard and curry. Place chicken in a 9x13-inch baking dish. Pour sauce over it and bake, uncovered, at 375 degrees for 45 to 60 minutes, basting occasionally. Serves 4. HONEY MUSTARD CHICKEN 3 pounds chicken breasts 1 cup chopped onion 2 tablespoons vegetable oil 1 (8 ounce) can tomato sauce 3/4 cup orange juice 1/4 cup lemon juice 1/4 cup Golden Blossom honey 2 tablespoons prepared mustard 1 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon dried tarragon 2 teaspoons chopped garlic Saute onions in oil over medium heat for 3 minutes. Brown chicken in onions for 5 minutes. Mix remaining ingredients in a small bowl. Pour over chicken. Cover and simmer until ten- der, about 30 to 40 minutes. Serve over white rice. Serves four. CHICKEN HONEY-NUT STIR-FRY 4 chicken breasts, boneless, cut in chunks 3/4 cup orange juice 1/3 cup honey 3 tablespoons soy sauce 1 tablespoon cornstarch 1/4 teaspoon ground ginger 2 large carrots, peeled and cut diagonally 2 stalks celery, cut diagonally 2 red peppers, cut into chunks 1 can baby corn, drained 1/2 cup cashews Combine orange juice, honey, soy sauce, cornstarch and ginger in a small bowl and set aside. Stir-fry vegetables in olive oil for 3 to 5 minutes. Add chicken and stir-fry an additional 5 minutes. Add sauce and cook until mixture thickens. Add 1/2 cup cashews to skil- let and toss. Serve with hot rice. Serves four. LEMON TERIYAKI GLAZED CHICKEN 8 chicken thighs 1/2 cup lemon juice 1/2 cup soy sauce 1/4 cup sugar 3 tablespoons brown sugar 2 tablespoons water 4 cloves garlic, finely chopped 3/4 teaspoon ground ginger In skillet, combine all ingredients, except chicken. Cook over medium heat for 3 to 4 minutes. Add chicken and simmer an additional 30 minutes. Serves 4. ❑