Dinner for Dad

Chicken Supreme

By Lisa M. G. Crockett

1/4 cup butter/margarine, melted

1/2 cup honey

1/4 cup prepared mustard

1 teaspoon curry powder

1 teaspoon salt

3 pounds (1.4 kg) chicken cut into pieces, or 4–5 chicken breasts

In a 9″ x 13″ (23 cm x 33 cm) pan, mix all the ingredients together except the chicken.
Add the chicken to the mixture, turning the pieces to coat. Bake uncovered at 375° F (190° C) for 45–60 minutes, basting the chicken frequently and turning it after 30 minutes.

Baked Potatoes

4–6 baking potatoes

3–4 tablespoons vegetable oil

butter/margarine

Clean the potatoes, dry them, then rub them with the oil.
Bake at 375° F (190° C) for 45–60 minutes. Potatoes are done when they can be easily pierced with a fork. Serve with butter.

Pineapple-Orange Toss

Note: Make the dressing (recipe follows) at least an hour ahead of time and refrigerate.

1 tablespoon sugar

1/2 cup sliced almonds

1/2 head iceberg lettuce

1 bunch red leaf lettuce

3–4 green onions, chopped (include only a little of the green part)

1 can (8 ounces/227 g) pineapple tidbits, drained

1 can (11 ounces/312 g) mandarin oranges, drained

In a small saucepan over medium heat, cook the sugar with the almonds, stirring constantly, until the sugar is melted and the almonds are candied. Then remove the pan from the heat and let cool.
Clean the lettuces, drain them well, then tear them into bite-size pieces.
In a bowl, toss the lettuces and the chopped onion together; chill in the refrigerator.
Just before serving, stir the dressing and toss with the salad. Then mix in the almonds and fruit.

Dressing

2 tablespoons vinegar

2 tablespoons sugar

1/4 cup oil

2 teaspoons poppy seeds

1/4 teaspoon salt

1/8 teaspoon pepper

Combine all the ingredients, mixing well, and refrigerate for one hour.

Peanut Squares

1 package (18.25 ounces/518 g) yellow cake mix

2/3 cup margarine, melted

1 egg

4 cups miniature marshmallows

2/3 cup light corn syrup

1 1/2 teaspoons vanilla

1 package (12 ounces/340 g) peanut butter chips

2 cups salted peanuts

In a large bowl, combine the cake mix, margarine, and egg. Spread the mixture on the bottom of a greased 10″ x 15″ x 1″ (25 cm x 38 cm x 2.5 cm) jelly-roll pan. Bake at 325° F (160° C) for 10–12 minutes. Sprinkle the marshmallows evenly over the top, return the pan to the oven, bake 5 minutes, then let cool.
In a saucepan, combine the corn syrup, vanilla, and peanut butter chips. Cook and stir over medium heat until the mixture is blended together. Spread it evenly over the marshmallows. Sprinkle the peanuts on the top.
Cut into squares; store in the refrigerator.

Photos by Jed Clark