Tuesday, December 31, 2013
Thursday, December 26, 2013
Friday, December 13, 2013
1 Can whole-berry cranberry sauce
1 c. French salad dressing
1 envelope onion soup mix
1 broiler/fryer chicken (3 to 4 lbs.) cut up
Hot cooked couscous or rice
In a large bowl, whisk cranberry sauce, salad dressing, and onion soup mix until blended. Pour half the marinade into a large resealable plastic bag. Add chicken, turn to coat. Refrigerate overnight or at least 4 hours. Cover and refrigerate remaining marinade until ready to cook.
Preheat oven to 350. Drain chicken, discarding marinade in bag. Place chicken, skin side up, in a 15 X 10 X 1 inch pan. Bake 40 minutes; turn chicken. Drizzle with reserved cranberry mixture; cook 20-30 minutes longer or until juices run clear. Serve with couscous or rice. 4 servings.
Thursday, December 12, 2013
Friday, December 6, 2013
Wednesday, December 4, 2013
24 oz. 7Up
32 oz. Hawaiian Punch Fruit Juicy Red
1/4 c. lemon juice
16 oz. Club soda
12 oz. Orange juice
1 pint Raspberry Sorbet
Raspberries and sliced lemon for garnish
Stir 7UP, Hawaiian Punch, lemon juice, club soda and orange juice together. Add scoops of sorbet and garnish with raspberries and lemon slices.