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Tasty Apricot Chicken
Two 3-1/2 pound broiling chickens, cut up into 8 pieces
Salt and pepper
1 clove garlic
1/2 pound apricot preserves
6 ounces Russian dressing
1 cup diced onion
1. Preheat the over to 350 degrees.
2. Season the chicken well with salt and pepper and rub with garlic.
3. Mix together the apricot preserves, Russian dressing, and onion. Pour over the chicken and bake in the oven about 50 minutes, or until golden brown.
8 ounces broad noodles
4 large eggs, separated
1/4 pound (1 stick) unsalted butter, softened
1/2 pound cottage cheese
1/2 pint sour cream
1/2 cup sugar
1/4 cup graham cracker crumbs
1. Cook the noodles according to the directions on the package. Drain.
2. Preheat the over to 350 degrees.
3. Beat the egg whites until stiff peaks form. Combine the remaining ingredients, except the crumbs, and fold in the egg whites.
4. Transfer to a greased 1-quart round baking dish and sprinkle with graham cracker crumbs.
5. Bake 45 minutes, or until golden brown.
2 teaspoons water
1 cup bread crumbs or matzah meal
1 teaspoon salt
1/8 teaspoon pepper
Two 3 pound fryers, cut up
1/2 cup vegetable oil
1 cup hot water
1/4 cup honey
1 cup orange juice
2 tablespoons grated fresh ginger or 3/4 teaspoon ground ginger, or to taste
1. Preheat the over to 325.
2. Beat the eggs with the 2 teaspoons of water in one bowl. In another bowl, mix the bread crumbs or matzah meal with the salt and pepper.
3. Dip the chicken in the egg mixture and then in the bread crumbs.
4. Heat the oil in a heavy skillet and brown the chicken on all sides. Drain on paper towels.
5. Combine 1 cup of hot water with the honey, orange juice, and ginger. Place the chicken in a casserole and cover with the mixture.
6. Cover and simmer in the oven for 45 minutes, basting occasionally. Serve with rice and tossed green salad.
Recipes from JOAN NATHAN’S JEWISH HOLIDAY COOKBOOK (Schocken Books, 2004).