Entertain with ease

Atumn arrives with the colorful splash of falling leaves and a crisp chill in the air. Before the rush of the holidays, get together with friends, and enjoy our jazzed up chicken and rice menu. Hearty Sweet Onion Risotto is a creamy complement to Glazed Roasted Chicken. Add your favorite vegetable, and conclude the meal with a sweet sliver of old-fashioned Lemon Chess Pie. CYNTHIA ANN BRISCOB

GLAZED ROASTED CHICKEN

MAKES 4 SERVINGS

PREP: 20 MIN., CHIEE: 8 HRS., BAKE: 45 MIN.

1/2 cup lite teriyaki sauce

1/4 cup frozen orange juice concentrate, thawed and undiluted

3 tablespoons dark sesame oil

4 garlic cloves, minced

1 (4-pound) whole chicken

1 teaspoon salt

1/2 teaspoon freshly ground pepper

STIR together first 4 ingredients; reserve half of mixture.

CUT chicken in half, and sprinkle evenly with salt and pepper. Place chicken in a large freezer bag, and pour half of teriyaki mixture over chicken; seal bag, and chill 8 hours, turning chicken, if desired.

REMOVE chicken from marinade, discarding marinade. Place chicken, skin side up, on an aluminum foil-lined 15x 10-inch jcllyroll pan.

BAKE at 450[degrees] for 45 minutes or until a meat thermometer inserted into chicken thigh registers 180[degrees]. Brush with reserved teriyaki mixture.

SWEET ONION RISOTTO

MAKES 6 SERVINGS

PREP: 10 MlN.; COOK: 1 HR., 10 MlN.

Arborio rice is located with other rice products in the grocery store. Its short, smooth grain and high starch content give risotto a creamy texture.

3 large sweet onions, chopped

3 tablespoons olive oil, divided

2 garlic cloves, pressed

1 (16-ounce) package Arborio rice

8 cups warm chicken broth

1 cup dry white wine

1/2 cup shredded Parmesan cheese

2 tablespoons butter or margarine

1 teaspoon salt

COOK onions in 2 tablespoons hot oil in a Dutch oven over medium heat, stirring occasionally, 30 to 35 minutes or until caramelized. Remove from pan, and set aside.

HEAT remaining 1 tablespoon oil in Dutch oven; add garlic, and saute 2 minutes. Add rice; cook, stirring constantly, 2 minutes.

REDUCE heat to medium; add 1 cup chicken broth. Cook, stirring often, until liquid is absorbed. Repeat procedure with remaining chicken broth, 1 cup at a time. (This takes about 30 minutes.) Stir in onions.

ADD wine; cook, stirring gently, until liquid is absorbed. Stir in cheese, butter, and salt. Serve immediately.

LEMON CHESS PIE

MAKES 8 TO 10 SERVINGS

PREP: 25 MIN.; BAKE: 1 HR., 2 MIN.

A blend of butter, sugar, and eggs makes this classic dessert an all-time favorite.

1/2 (15-ounce) package refrigerated piecrusts

2 cups sugar

1/2 cup butter or margarine, melted

1/4 cup milk

1/3 cup lemon juice

2 teaspoons grated lemon rind

2 tablespoons cornmeal

1 tablespoon all-purpose flour

1 tablespoon white vinegar

1/2 teaspoon vanilla extract

1/4 teaspoon salt

4 large eggs, lightly beaten

FIT piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.

LINE pastry with aluminum foil, and fill with pie weights or dried beans.

BAKE at 425[degrees] for 4 to 5 minutes. Remove weights and foil. Bake 2 more minutes or until golden. Cool crust completely.

STIR together sugar and next 9 ingredients until blended. Add eggs, stirring well. Pour filling into piecrust.

BAKE at 350[degrees] for 50 to 55 minutes, shielding edges with foil after 10 minutes to prevent excessive browning. Cool completely on a wire rack.

Copyright Southern Progress Corporation Oct 2003
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