[realfood] Sunrise Chicken & Kentucky Spoon Bread

Sunrise Chicken Ingredients 4 skinless, boneless chicken breast halves 1 tablespoon canola oil salt and fresh-ground pepper to taste 2 teaspoons fresh grated ginger 1 cup orange juice 1/2 cup dry white wine 1 teaspoon lime juice 1/2 teaspoon Dijon mustard 1 teaspoon maple syrup 1/2 teaspoon thyme 1/4 teaspoon coriander 1 can (15 oz.) sweet potatoes, drained 1/3 cup slivered almonds 1 cup dates Directions Heat oil in large skillet over moderate heat. Season chicken with salt and fresh-ground pepper. When oil is hot, add chicken, cooking till light brown on both sides. Add the ginger, orange juice, wine, lime juice, mustard, maple syrup, thyme, and coriander. Stir, blending. Add sweet potatoes. Simmer for 10 minutes. Remove from heat and add almonds and dates. Makes 4 servings Kentucky Spoon Bread INGREDIENTS: 3 cups milk 1 cup cornmeal 1 teaspoon sugar 1 teaspoon butter 1 teaspoon salt 3 egg yolks, beaten 3 egg whites, well beaten TO PREPARE: 1.  Heat milk in double boiler. 2.  Add cornmeal slowly.  Cook 5 minutes (or to consistency of heavy cream), stirring constantly. 3.  Remove from heat and add sugar, butter, and salt.  Blend well. 4.  Add beaten egg yolks. 5.  Fold in beaten egg whites. 6.  Pour into buttered 2-quart baking dish.  Bake at 350 degrees for 45 minutes. . Hint:  Serve with lots of butter as a meal accompaniment.  It's also marvelous spooned into a soup bowl and served with stew. . SERVINGS:  4 - 6

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