Quick Jambalaya /Caribbean Porkand Rice/Orange Chicken

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Quick Jambalaya

Cook chopped Italian sausage (about 1 pound for 4 people)with 1 chopped onion in

a little bit of olive oil in a large skillet until sausage is no longer pink

inside.

Stir in :

1 can (chopped tomatoes

1 can chicken broth (14 oz)

1 chopped green pepper

½ cup barbecue sauce

A few handfuls of precooked and peeled shrimp

2 cups Minute White Rice®

Bring to a boil and let stand for 5 minutes.

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Caribbean Pork n' Rice

Cook sliced pork tenderloin (1 pound for 4 people) in a little oil in a large

skillet.

Add:

1 chopped onion

2 chopped carrots and cook until pork is no longer pink inside.

Stir in:

One can (14 oz) of pineapple chunks (do not drain)

1 can of water

2 spoonfuls of barbecue sauce

1 tsp ginger

1 chopped green pepper

2 cups Minute White Rice®.

Bring to a boil; cover and let stand 5 minutes.

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Orange Chicken

2 chickens, cut in pieces

Salt

Pepper

1 cup butter or margarine

2 6-ounce cans frozen orange juice

1 can slivered almonds

1 11-ounce can mandarin sections

1 bunch seedless grapes

Salt and pepper chicken.

Brown in butter.

Arrange in large shallow baking dish.

Into remaining butter, pour frozen undiluted orange juice.

Mix and pour over chicken.

Bake at 300 degrees for 45 minutes to 1 hour.

In the last 5 minutes, add mandarin sections, grapes, and almonds, just to get

them warm.

Extra gravy can be made with orange juice and butter.

SERVES: 6

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