Oldies but goodies

Susan Spicer

I recently became re-acquainted with two old recipes when I was looking for something easy to fix for dinner.  (I have nothing against “easy” if it tastes good.)
I hadn’t made this carrot soup for several years.  I don’t know why, because I really like it.  I convinced Rachel and Stevie when they were little that every time they ate a carrot their eyes would sparkle.  We ate this soup a lot.
Nothing is easier than this Spicy Baked Chicken.  My mom used to make it a lot, and it’s really good.  Just put your family’s favorite chicken pieces in a single layer in a large baking dish, mix up your sauce, pour it on the chicken and bake.
I usually make mashed potatoes to go with this chicken.  I love to pour the excess sauce from cooking the chicken over the potatoes.  Yum!

Carrot Soup
3 c. chicken stock
1 small onion, minced
4 large carrots, peeled and sliced
1/8 t. nutmeg
2 T. peanut butter
1 T. Worcestershire sauce
1 clove garlic, minced
Dash Tabasco sauce
Combine all ingredients and simmer till carrots are very tender.  Then remove half and puree in blender and add back to soup.  Simmer 10 minutes more.  Serves 4.

Spicy Baked Chicken
2 ½-3 lbs. chicken pieces
1 small onion, minced
1 c. ketchup
1/3 c. brown sugar, lightly packed
¼ c. vinegar
¼ t. ground cloves
¼ t. black pepper
Preheat oven to 350 degrees.  Arrange chicken pieces in a single layer, skin side up, in large baking pan, like 9x13.  Combine remaining ingredients, and pour over chicken.  Bake, uncovered, for 1-1 ½ hours, basting frequently.  Serves 4.