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Community Services Obituaries, Kitchen Kapers and School Lunch Menus. |
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VIRGINIA H. BARKER Virginia Mae Hussey Barker, 57, of Bennett died Friday, (11-05-04) at her residence. Funeral services were held at 2 pm on Sunday, (11-07-04) at Pleasant Hill United Methodist Church with Rev. Tim Strider officiating. Burial followed in the church cemetery. She was a native of Chatham County and retired from Chatham County Schools. Survivors include her husband, Johnie Barker, Jr.; sons, Jason Barker of the home, Rodney Barker of Bennett; mother and step-father, Kathleen Maness Cox and Cleo Cox of Bennett; brothers, Cecil Hussey, and David Hussey, both of Bennett; sisters, Jo-Ann Maness of Asheboro, Martha Hussey of Bennett; step-brothers, Wayne Cox of Asheboro and Eddie Cox of Asheville. |
CALVIN LEWIS FIELDS Calvin Lewis Fields, 80, of Goldston died at home Monday, November 8, 2004. Funeral services will be held at 2:00 p.m. Wednesday, November 10, 2004 at Faith Baptist Church, Siler City with Rev. Bobby Shutt and Rev. Harold Fletcher officiating. Burial will follow in Antioch Baptist Church Cemetery in Goldston. Mr. Fields was a native of Chatham County, a member of Faith Baptist Church, a Navy veteran of WWII, and a poultry farmer. He was preceded in death by a son, Eddie Fields. Survivors include his wife, Elva Oldham Fields of Goldston; daughter, Connie Fields Coe of Goldston; sisters, Lucy Wall of Goldston, Mary Graves of Siler City; grandchildren, Jason Coe, James Fields; and several nieces and nephews. |
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Kitchen Kapers (Or 'good grief, it's suppertime again') |
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By Mary John Resch
I like this recipe for Orange Glazed Chicken Breasts because you don’t have to brown the chicken. Also the sauce is delicious when you serve this with rice. This is easy to prepare and I think you will enjoy it.
ORANGE GLAZED CHICKEN BREASTS(Serves 4)
4 large chicken breasts ¼ teaspoon salt 1/8 teaspoon pepper ¼ cup butter or margarine ¼ cup orange marmalade ¼ cup dry white wine
Wash chicken, pat dry, and salt and pepper to taste. Place in a baking dish, skin side up. Bake in a preheated 450 degree oven for 20 minutes.
Melt butter or margarine in a small saucepan. Add marmalade and heat until bubbling. Remove from heat and add wine.
Remove chicken from oven and reduce oven temperature to 300 degrees. Pour sauce over the chicken breasts and return to oven. Bake about 45 minutes longer or until tender and well-browned. Baste chicken twice during this last baking period.
The time required will vary, depending upon the size of the chicken breasts and how fast your oven cooks.
Serve with rice – yellow rice is good with this.
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