Another very simple recipe that has to be tried to believe how good
it is.

Five Servings

Ingredients:

5 pieces of chicken, skinless, bone in or out, your choice, but
definitely skinless.
1 can whole berry, cranberry sauce. You could use the jellied but it
lacks texture, your choice.
1 cup Russian salad dressing.
1 package dried onion soup mix.
Thats it folks!

Preparation:

place chicken flat in roasting pan.
in a bowl mix cranberry sauce, salad dressing and soup mix.
pour over chicken.
it is now oven ready but marinating for a couple of hours intensifies
the flavor.
bake in oven (covered) at 325 degrees until chicken is done.
I won't give a cooking time because ovens vary.

This goes great with a dark, hoppy, beer.

www.beertaster.ca/section/beerandfood

This is beer oriented site! Teatotalers Beware!

"devoid" > wrote in message
ps.com...
> Another very simple recipe that has to be tried to believe how good
> it is.
>
> Five Servings
>
> Ingredients:
>
> 5 pieces of chicken, skinless, bone in or out, your choice, but
> definitely skinless.
> 1 can whole berry, cranberry sauce. You could use the jellied but it
> lacks texture, your choice.
> 1 cup Russian salad dressing.
> 1 package dried onion soup mix.
> Thats it folks!
>
> Preparation:
>
> place chicken flat in roasting pan.
> in a bowl mix cranberry sauce, salad dressing and soup mix.
> pour over chicken.
> it is now oven ready but marinating for a couple of hours intensifies
> the flavor.
> bake in oven (covered) at 325 degrees until chicken is done.
> I won't give a cooking time because ovens vary.
>
> This goes great with a dark, hoppy, beer.
>
> www.beertaster.ca/section/beerandfood
>
> This is beer oriented site! Teatotalers Beware!
================
Just tell us how long you cooked it.

>

pfoley wrote:
> "devoid" > wrote in message
> ps.com...
> > I won't give a cooking time because ovens vary.
> >
> > This goes great with a dark, hoppy, beer.
> >
> > www.beertaster.ca/section/beerandfood
> >
> > This is beer oriented site! Teatotalers Beware!
> ================
> Just tell us how long you cooked it.
>

And what part of Russia it comes from.

-bwg

In article om>,
-bwg > wrote:

> pfoley wrote:
> > "devoid" > wrote in message
> > ps.com...
> > > I won't give a cooking time because ovens vary.

> > ================
> > Just tell us how long you cooked it.
> >
>
> And what part of Russia it comes from.
>
> -bwg

Barry!!! Shame on you!! LOL!
(I was kind of thinking about "What is it that makes it Russian?" and
decided it's the Russian dressing. I wonder what Bubba Vic will have to
say about *that*. <eg>
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article om>,
devoid > wrote:

> Another very simple recipe that has to be tried to believe how good
> it is.
>
> Five Servings
>
> Ingredients:
>
> 5 pieces of chicken, skinless, bone in or out, your choice, but
> definitely skinless.
> 1 can whole berry, cranberry sauce. You could use the jellied but it
> lacks texture, your choice.
> 1 cup Russian salad dressing.
> 1 package dried onion soup mix.
> Thats it folks!
>
> Preparation:
>
> place chicken flat in roasting pan.
> in a bowl mix cranberry sauce, salad dressing and soup mix.
> pour over chicken.
> it is now oven ready but marinating for a couple of hours intensifies
> the flavor.
> bake in oven (covered) at 325 degrees until chicken is done.
> I won't give a cooking time because ovens vary.
>
> This goes great with a dark, hoppy, beer.
>
> www.beertaster.ca/section/beerandfood
>
> This is beer oriented site! Teatotalers Beware!

Cranberry sauce, eh? I'll bet it's good. This is similar. Oooh, and
here I am with some homemade outstanding apricot jam . . . .

{ Exported from MasterCook Mac }

Breezy Baked Chicken

Recipe By: posted again to rec.food.cooking by Barb Schaller, 6-30-2007
Serving Size: 8
Preparation Time: 0:00
Categories: Entrees

Amount Measure Ingredient Preparation Method
8 boneless skinless chicken
breast halves (2#)
1 jar fruit-only apricot preserves (10 oz.)
1 pkg. dry onion soup mix (1 oz.)
1 bottle non-fat Russian or Catalina salad dressing (8 oz.)

Preheat oven to 325°. Place chicken breasts in 9x13² pan that has been
sprayed with a nonstick vegetable coating (Pam). Combine preserves,
soup mix and salad dressing and spread evenly over chicken. Bake in
preheated oven for about 1 hour or until chicken is no longer pink.
Makes 8 servings.

‹‹‹‹‹
Notes: Source: Jeanne Jones column, Minneapolis Star Tribune
newspaper 6/5/94.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

Something in the deepest recesses of my mind remembers making some
sort of chicken that called for cranberry sauce (who can say no to
that?) and Catalina dressing. I'm also thinking it was in foil
packets... not sure about that, maybe the dish was covered with foil.
In any case, the finished procuct was vile and I think it was because
the dressing just didn't go well with the cranberries. I liked it so
little that I never made it again.

`````````````````````````````````````````

On Sat, 30 Jun 2007 15:41:21 -0500, Melba's Jammin'
> wrote:

>In article om>,
> devoid > wrote:
>
>> Another very simple recipe that has to be tried to believe how good
>> it is.
>>
>> Five Servings
>>
>> Ingredients:
>>
>> 5 pieces of chicken, skinless, bone in or out, your choice, but
>> definitely skinless.
>> 1 can whole berry, cranberry sauce. You could use the jellied but it
>> lacks texture, your choice.
>> 1 cup Russian salad dressing.
>> 1 package dried onion soup mix.
>> Thats it folks!
>>
>> Preparation:
>>
>> place chicken flat in roasting pan.
>> in a bowl mix cranberry sauce, salad dressing and soup mix.
>> pour over chicken.
>> it is now oven ready but marinating for a couple of hours intensifies
>> the flavor.
>> bake in oven (covered) at 325 degrees until chicken is done.
>> I won't give a cooking time because ovens vary.
>>
>> This goes great with a dark, hoppy, beer.
>>
>> www.beertaster.ca/section/beerandfood
>>
>> This is beer oriented site! Teatotalers Beware!
>
>Cranberry sauce, eh? I'll bet it's good. This is similar. Oooh, and
>here I am with some homemade outstanding apricot jam . . . .
>
>{ Exported from MasterCook Mac }
>
>Breezy Baked Chicken
>
>Recipe By: posted again to rec.food.cooking by Barb Schaller, 6-30-2007
>Serving Size: 8
>Preparation Time: 0:00
>Categories: Entrees
>
>Amount Measure Ingredient Preparation Method
>8 boneless skinless chicken
> breast halves (2#)
>1 jar fruit-only apricot preserves (10 oz.)
>1 pkg. dry onion soup mix (1 oz.)
>1 bottle non-fat Russian or Catalina salad dressing (8 oz.)
>
>Preheat oven to 325°. Place chicken breasts in 9x13² pan that has been
>sprayed with a nonstick vegetable coating (Pam). Combine preserves,
>soup mix and salad dressing and spread evenly over chicken. Bake in
>preheated oven for about 1 hour or until chicken is no longer pink.
>Makes 8 servings.
>
> ‹‹‹‹‹
>Notes: Source: Jeanne Jones column, Minneapolis Star Tribune
>newspaper 6/5/94.


--
See return address to reply by email

"Melba's Jammin'" > wrote in message
...
> In article om>,
> devoid > wrote:
>
> > Another very simple recipe that has to be tried to believe how good
> > it is.
> >
> > Five Servings
> >
> > Ingredients:
> >
> > 5 pieces of chicken, skinless, bone in or out, your choice, but
> > definitely skinless.
> > 1 can whole berry, cranberry sauce. You could use the jellied but it
> > lacks texture, your choice.
> > 1 cup Russian salad dressing.
> > 1 package dried onion soup mix.
> > Thats it folks!
> >
> > Preparation:
> >
> > place chicken flat in roasting pan.
> > in a bowl mix cranberry sauce, salad dressing and soup mix.
> > pour over chicken.
> > it is now oven ready but marinating for a couple of hours intensifies
> > the flavor.
> > bake in oven (covered) at 325 degrees until chicken is done.
> > I won't give a cooking time because ovens vary.
> >
> > This goes great with a dark, hoppy, beer.
> >
> > www.beertaster.ca/section/beerandfood
> >
> > This is beer oriented site! Teatotalers Beware!
>
> Cranberry sauce, eh? I'll bet it's good. This is similar. Oooh, and
> here I am with some homemade outstanding apricot jam . . . .
>
> { Exported from MasterCook Mac }
>
> Breezy Baked Chicken
>
> Recipe By: posted again to rec.food.cooking by Barb Schaller, 6-30-2007
> Serving Size: 8
> Preparation Time: 0:00
> Categories: Entrees
>
> Amount Measure Ingredient Preparation Method
> 8 boneless skinless chicken
> breast halves (2#)
> 1 jar fruit-only apricot preserves (10 oz.)
> 1 pkg. dry onion soup mix (1 oz.)
> 1 bottle non-fat Russian or Catalina salad dressing (8 oz.)
>
> Preheat oven to 325°. Place chicken breasts in 9x13² pan that has been
> sprayed with a nonstick vegetable coating (Pam). Combine preserves,
> soup mix and salad dressing and spread evenly over chicken. Bake in
> preheated oven for about 1 hour or until chicken is no longer pink.
> Makes 8 servings.
>
> <<<<<
> Notes: Source: Jeanne Jones column, Minneapolis Star Tribune
> newspaper 6/5/94.
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://www.jamlady.eboard.com - story and
> pics of Ronald McDonald House dinner posted 6-24-2007
=======
I thought of that recipe also. So one hour would most likely be the cooking
time; thanks. Do you think this has to be covered while cooking?

I make cranberry mustard chicken in my crockpot. Mix a can of
cranberry sauce with enough mustard to make it taste mustardy. Season
some skinless chicken thighs (however you like -- soy sauce, salt,
pepper, seasoning salt, cajun spice, onion and/or garlic powder, etc),
place the chicken in the crockpot and pour the sauce over all. Cook
it on low all day. Serve it over rice.

Tara

In article >,
"pfoley" > wrote:

> I thought of that recipe also. So one hour would most likely be the cooking
> time; thanks. Do you think this has to be covered while cooking?

I believe I do. Haven't made it for a while. I use a shallow
Corningware baking dish and cover lightly with foil. I don't want to
brown it.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

On Sat, 30 Jun 2007 13:54:52 -0700, sf wrote:

>Something in the deepest recesses of my mind remembers making some
>sort of chicken that called for cranberry sauce (who can say no to
>that?) and Catalina dressing. I'm also thinking it was in foil
>packets... not sure about that, maybe the dish was covered with foil.
>In any case, the finished procuct was vile and I think it was because
>the dressing just didn't go well with the cranberries. I liked it so
>little that I never made it again.
>
>`````````````````````````````````````````

plus the cranberries will make holes in the aluminum foil and leave
little black specks on the food.

your pal,
blake

On Sun, 01 Jul 2007 01:01:12 GMT, blake murphy >
wrote:

>On Sat, 30 Jun 2007 13:54:52 -0700, sf wrote:
>
>>Something in the deepest recesses of my mind remembers making some
>>sort of chicken that called for cranberry sauce (who can say no to
>>that?) and Catalina dressing. I'm also thinking it was in foil
>>packets... not sure about that, maybe the dish was covered with foil.
>>In any case, the finished procuct was vile and I think it was because
>>the dressing just didn't go well with the cranberries. I liked it so
>>little that I never made it again.
>>
>>`````````````````````````````````````````
>
>plus the cranberries will make holes in the aluminum foil and leave
>little black specks on the food.
>
If that's the case, there was no foil involved..... I don't remember
black specks, only that it wasn't anything I wanted to repeat.

--
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