1/2 c. flour
1 tbsp. paprika
1 1/2 tsp. salt
1/4 tsp. pepper
1 frying chicken, cut up
1/3 c. Crisco
8 oz. can boiled onions, drained
1/2 c. chopped carrots
1 (3 oz.) can drained mushrooms
1 tbsp. brown sugar
1/4 tsp. ground ginger
1/3 c. frozen orange juice concentrate, thawed
3/4 c. water

Preheat oven to 350 degrees. In paper or plastic bag, combine flour, paprika, salt and pepper. Add chicken, a few pieces at a time; shake to coat (reserve 2 tablespoons of flour mixture).

In skillet, brown chicken on all sides in hot Crisco; remove chicken and place in 2 quart casserole. Add onions, carrots and mushrooms. Blend the reserved flour mixture, brown sugar, ginger and dash of salt into drippings in skillet; stir to make a smooth paste. Add orange juice concentrate and the 3/4 cup water; cook and stir until thickened and bubbly. Pour over chicken and vegetables. Cover; bake at 350 degrees until chicken and carrots are tender, about 1 1/4 hours. Makes 4 servings.