1 (12-14 lb) turkey

2 cups water

2 1/2 cups chicken broth, divided

1 1/2 cups orange juice, divided

4 tablespoons soy sauce, divided

1 tablespoon chicken bouillon granules

1 teaspoon dried minced onion

1/2 teaspoon garlic powder

ORANGE GIBLET GRAVY:

3/4 cup cup chicken broth

1/4 cup orange juice

2 teaspoons worcestershire sauce

1/2 teaspoon dried thyme

1/2 teaspoon sugar

1/4 teaspoon pepper

3  tablespoons cornstarch

1/2 cup water

place turkey on a greased rack in a roasting pan. add water, giblets and neck to pan. combine 1 1/4 cups broth, 3/4 cup orange juice and 2 tablespoons soy sauce; pour over turkey. combine bouillon, onion and garlic powder; sprinkle over turkey, bake, uncovered, at 325 degrees for 3 1/2 hours, basting every 30 minutes. when turkey begins to brown, cover lightly with foil. remove giblets and neck when tender; set aside for gravy. combine remaining broth, orange juice and soy sauce. remove foil from turkey; pour broth mixture over turkey. bake 30 minutes longer or until a meat thermometer reads 180 degrees.

for gravy: remove meat from neck and discard the bones. chop giblets and neck meat; set aside. in a saucepan, combine 2 cups pan juices, broth, orange juice and worcestershire sauce; mix well. stir in thyme, sugar and pepper. combine cornstarch and water until smooth. whisk into broth mixture. cook and stir for 2 minutes. stir in reserved giblets and neck meat. carve turkey; serve with gravy.

8 servings

1 (4 lb) fryer chicken, cut up
2 tablespoons vegetable oil
2 tablespoons minced onion
1 (16 oz) can whole-berry cranberry sauce
1 (8 oz) can tomato sauce
2 tablespoons red wine vinegar
1 tablespoon brown sugar
1 teaspoon garlic salt
1/2 teaspoon pepper

in a 13″x9″x2″ baking dish, arrange chicken pieces and season, if desired. bake at 425° for 20 minutes. reduce heat to 325° and bake 20 minutes longer. meanwhile, in a saucepan, heat oil and saute onion. stir in remaining ingredients and simmer10 minutes. after chicken has baked, drain fat and pour sauce over chicken. return to the oven and bake 15-20 minutes longer.

4-6 servings

1/2 cup flour
1/2 cup egg substitute
4 boneless, skinless chicken breast halves (4 oz each)
1/4 cup grated parmesan cheese
1/4 cup dry bread crumbs
1 tablespoon butter, melted
2 large tomatoes, seeded and chopped
3 tablespoons minced fresh basil
2 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

place flour and eggs in separate shallow bowls. dip chicken in flour, then in eggs; place in a greased 13″x9″ baking dish. combine the parmesan cheese, bread crumbs and butter; sprinkle over chicken.

loosely cover baking dish with foil. bake at 375° for 20 minutes. uncover; bake 5-10 minutes longer or until a meat thermometer reads170°.

meanwhile, in a small bowl, combine the remaining ingredients. spoon over the chicken. return to the oven for 3-5 minutes or until tomato mixture is heated through.

4 servings