TERIYAKI CHICKEN RECIPE

1 c. soy sauce
1 c. sugar
3 cloves garlic
Ginger slice
3-4 split chickens

Bake at 350 degrees for 1 hour.  Baste while cooking and bake in all the sauce

CHICKEN  AND  PORK  ADOBO

1/2 lb. chicken breast
1/2 lb. lean pork
1 c. soy sauce
1/4 c. vinegar
2 tbsp. sugar
1/4 tsp. pepper
4 cloves garlic

Cut chicken and pork in small pieces.  Mix with sauce.  Cook for 1/2 hour or until tender.  Serve hot. 
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APPLE  CHICKEN  CASSEROLE

3 unpeeled tart apples, cubed
2 chicken breasts, skinned
2 tbsp. orange juice
2 tbsp. honey
2 orange slices

Place apples in bottom of lightly oiled casserole dish.  Put chicken breasts over apples.  Combine orange juice and honey in a cup.  Spoon 1 tablespoon of mixture over each piece.  Cover casserole and bake 45 minutes at 350 degrees.  Uncover casserole.  Spoon remaining orange juice and honey over chicken and bake another 30 minutes, uncovered.  Garnish with orange slices.

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 SAUTEED  CHICKEN  LIVERS

1 lb. chicken livers
Butter
Paprika
Salt & pepper
Flour

In a plastic bag; put flour, salt, pepper, paprika and season all (or) poultry seasoning.  Add the chicken livers and shake them all about, until coated.  Put them into frying pan with butter added and fry until well done and brown.