World Famous Recipes

Halloween Parfait

3 boxes instant vanilla pudding (enough to make 12 one-half cup servings)
1 teaspoon red food coloring
3/4 teaspoon yellow food coloring
One 9-ounce package plain chocolate wafers
6 cups milk
Chocolate syrup to taste
One 8-ounce can mandarin oranges, drained

Combine pudding mix and milk in large bowl as directed on the package.
Refrigerate until firm. Crush chocolate wafers into crumbs, using a food  processor, or put the wafers into a zip-lock bag and crush with a rolling pin.
Combine red and yellow food coloring in a small bowl. Stir into pudding thoroughly, until pudding is orange. Layer pudding with two layers of chocolate crumbs in a parfait cup or glass. Top each layer of crumbs with chocolate syrup, to taste before adding the next pudding layer. Top each parfait with mandarin oranges and additional chocolate wafer crumbs.

Munchy Mummy Dip

Combine all ingredients and chill for a few hours before serving.

Yields 1 cup.

Recipes

Baked Chicken Paprika
1 chicken, cut up
1 tsp. paprika
3/4 tsp. salt
1/2 tsp. sugar
1/8 tsp. pepper

Rinse chicken and pat dry. Then arrange pieces, skin side down and
slightly apart, in a lightly greased shallow baking dish. In a small
dish, mix paprika, salt, sugar and pepper; sprinkle over chicken.
Bake at 400 for 35 minutes. Turn pieces over and continue to bake
until meat near thighbone is no longer pink; cut to test (10-15 more
minutes).

Chicken Recipes - Apricot Chicken with Ginger

Preparation - 15 minutes, cooking time - 30 minutes.
2 chicken breasts, cut-up
Sauce:
1/2 cup apricot preserves
2 tbsp cider vinegar
1 clove garlic, minced
1 tbs soy sauce
1 tsp ginger
1/2 cup chopped pecans
Fresh black pepper
Preheat oven to 350 degrees F.
Mix together all sauce ingredients, set aside.
Place chicken breasts on a roasting pan. Baste with apricot mixture and bake for about 30 minutes or until cooked through. Keep basting every 10 minutes.

Last 5 minutes of cooking, turn the oven to broil.

Lightly brown the chicken just before serving.