Recipes by Rod Steiger: Baked Chicken Grand Marnier; Pumpkin Pie

Rod Steiger's Baked Chicken Grand Marnier

2 whole chicken breasts
About 1 tbsp. vegetable oil
1 tsp. salt
1/4 tsp. paprika (or white pepper to taste)
1 cup minced white onion
1/2 tsp. finely grated orange rind
1/4 cup evaporated milk
1 tbsp. fresh lemon juice
1 tbsp. frozen orange juice concentrate
1 egg yolk
2 tbsps. Grand Marnier (or Cointreau)

Cut chicken breasts in halves. Spray vegetable oil lightly on Teflon-coated skillet. Brown chicken breasts quickly on both sides; lift off skillet. Lightly grease bottom of ovenproof casserole and cover with half the
minced onions; top with chicken breasts. Season breasts with salt and paprika (or white pepper). Top with remaining onions. Cover and cook in preheated 350 degrees F. oven 40 minutes. Combine orange rind,
milk, lemon juice, orange juice concentrate, beaten egg yolk and Grand Marnier (or Cointreau). Spread over chicken. Cook uncovered 15 minutes longer (or run under broiler with flame set low to brown and crispen). Serve with crisp green salad with diet roquefort dressing. Serve with a good bottle of Beaujolais. Each serving has about 200 calories. Serves 4.

Rod Steiger's Pumpkin Pie

One 9-inch unbaked pie shell
1 1/2 cups cooked or canned pumpkin
1 tbsp. molasses
1/2 cup light brown sugar
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. ginger
1 tsp. finely grated orange (or lemon) rind
1 pinch of salt
2 eggs, slightly beaten
1 cup half-and-half (or evaporated milk)

Prepare pastry from scratch, according to favorite recipe (or use prepared or frozen pie shell); line 9-inch pie pan, leaving fluted edge for crust. Combine all ingredients for filling and pour into shell. Bake in preheated 425 degrees F. oven 45 mins (or until silver knife inserted in center of filling comes out clean). Chill before serving. Serve alone (best for dieters) or with slightly sweetened whipped cream dusted lightly with ginger. Serves 6.