Lemon Chicken

by Sharon Fitch 

A favourite for Shabbat dinner.
 
Ingredients
  • ½ cup flour
  • 1 ½ tsp seasoned salt
  • ¼ tsp pepper
  • 1 chicken cut in eighths
  • 4 tbsp. veg oil
  • ½  can (355 ml) frozen lemonade
  • 3 tbsp. brown sugar
  • 3 tbsp. white vinegar
  • 1 lemon, sliced
 
Method
  • Combine flour & seasoning in a plastic bag. Shake chicken to coat. 
  • Brown chicken in hot oil. Arrange pieces side by side in a baking dish. 
  • Combine lemon juice, sugar & vinegar. 
  • Pour over chicken. 
  • Bake at 350°  F for 45 minutes. 
  • Baste & place lemon slices over 
  • chicken. 
  • Bake another 15 minutes.

Butternut Squash Soup

by Frances Aknai

  • 1 butternut squash
  • 2 TBSP oil
  • 2 onions, diced
  • 1 cup diced celery
  • 1 cup sliced carrots
  • 5 cups vegetable broth
  • ½ tsp. cinnamon
  • ½ tsp. ground ginger
  • ½ tsp. nutmeg
  • ½ tsp. curry powder
  • Pepper to taste

Method:

  • Preheat oven to 350 degrees. Cut squash in half lengthwise. Remove all seeds. Place cut side down on baking sheet with sides. Bake until skins are tender, 45 minutes to 1 hour OR cook in microwave oven approximately 9 minutes. Cool slightly. Remove skin and cut into chunks. Set aside.
  • Heat oil in large soup pan over medium heat until hot. Add onion, celery, carrots, cinnamon, ginger, nutmeg and curry powder and sauté until soft, about 10 minutes.
  • Add broth, water and pepper. Bring to a boil.
  • Add squash and simmer until all vegetables are tender.
  • Puree the soup in a blender until smooth. Adjust seasoning with salt and pepper.