Applesaucy Chicken

Applesaucy Chicken
Makes 4 to 6 servings

2 tb Vegetable oil
1 md Onion,finely chopped
1 tb Worcestershire sauce
1 c Unsweetened applesauce
1 c Ketchup
1 Chicken (3 1/2 to 4 pounds),-cut in 8 pieces
Freshly ground black pepper-to taste
1/4 c Cider vinegar
2 tb Light brown sugar,firmly-packed
Fresh herb sprigs, optional

Start fire in grill, placing rack 4 inches above coals (see note). Heat oil in a 1-quart saucepan over medium-high heat; add onion;cook about 5 minutes, stirring often, until softened. Add applesauce, ketchup, vinegar,sugar, Worcestershire sauce, and pepper; bring to a boil, stirring. Reduce heat to medium-low; simmer 10 minutes, stirring occasionally, until mixture is slightly thickened. Remove from heat; set aside until fire is ready.Place chicken pieces, skin side down, on hot grill rack; cook covered with grill cover, 15 minutes. Turn pieces over; cook, covered, another 10 minutes.Brush applesauce mixture liberally over chicken; cook, covered, 5 minutes longer until chicken is cooked through.
Serve garnished with herb sprigs.

NOTE:
Chicken may be baked in oven. Prepare applesauce mixture as directed. Heat oven to 400F. Arrange chicken pieces, skin side up, in baking or roasting pan; bake 20 minutes.Brush with applesauce mixture; bake 10 minutes longer until golden brown and cooked through.

.

Doughnuts

Doughnuts

2 eggs
1 cup sugar
1 cup milk
5 tablespoons melted shortening
1 teaspoon vanilla extract
4 cups flour, sifted
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, melted

1 cup sugar
1 teaspoon cinnamon

In a large bowl, beat the eggs until foamy. gradually add sugar,beating constantly. Stir in the milk, shortening and vanilla. Sift together the flour, baking powder and salt. Add to the liquid mixture, mixing well. Cover and chill the dough for 30 min.-1 hour for easier handling. Preheat oven to 450 degrees. Spray a baking sheet with vegetable cooking spray. Roll out and pat the dough on a lightly floured board to a 1/2" thickness. Cut with a doughnut
cutter. Place the doughnuts and holes on the baking sheet, about 1" apart. Bake for 10-15 min. or until golden brown. Brush each doughnut and hole with melted butter and roll in cinnamon-sugar mixture to coat all sides.

Cinnamon-sugar:
In a small bowl, combine; blending well.

Dishpan Cookies

Dishpan Cookies

2 c. sugar
2 c. br. sugar
2 c. margarine
4 eggs
4 c. wheaties*
2 c. coconut
2 c. nuts
5 c. flour
1 lg. pkg. chocolate chips
1 tbsp salt
1 tbsp vanilla
1 tbsp baking powder
1 tbsp baking soda

* I use oatmeal

Bake 350 degrees for 10-12 minutes

Gingered Chicken Stir Fry

Gingered Chicken Stir Fry
Yield: 4 servings

1 pk Country Pride Boneless-Chicken Tenders
1 11 oz can mandarin oranges
1 ts Grated fresh ginger or 1 1/2 -tsp. ground ginger
1 tb Cooking oil
1/4 lb Snow peas or 1 - 16 oz. pkg -frozen snow peas
1/4 c Oriental Stir Fry Sauce
4 Servings hot cooked rice


Cut Country Pride Chicken Tenders in half. Drain oranges;reserve 1/2 cup syrup.Cook ginger in hot oil 30 seconds. Add chicken and stir fry about 3 minutes. Add snow peas,reserved syrup and stir fry sauce. Heat to boiling, stirring.Reduce heat, cover and cook 2 minutes. Top with orange sections.
Serve over rice.

Makes 4 servings.

Honey Mustard Chicken

Honey Mustard Chicken
Yield: 4 servings


1/4 c DIJON STYLE MUSTARD
3 tb HONEY
2 tb LEMON JUICE
2/3 c BREAD CRUMBS
4 ea CHICKEN BREAST HALVES
1 tb VEGETABLE OIL
1 tb CAJUN SPICE (OPTIONAL)



IN A SHALLOW DISH COMBINE MUSTARD, HONEY AND LEMON JUICE.
PLACE BREAD CRUMBS IN A SEPARATE DISH.
ROLL CHICKEN PIECES IN HONEY MIXTURE AND THEN IN CRUMBS.
PLACE IN A BAKING PAN. DRIZZLE WITH OIL AND SPRINKLE WITH SPICES.
BAKE AT 375 DEG F. FOR 30 TO 35 MINUTES OR UNTIL FORK TENDER.

VARIATIONS:
ADD 1 CUP PINEAPPLE JUICE TO HONEY MIXTURE. GREAT FOR HAM ALSO.

Impossible Greek Spinach Pie

Impossible Greek Spinach Pie
Yield: 4 servings

1/2 c Green onions;chopped
1 tb Butter
1 pk Spinach; thaw & drain
1/2 c Cottage cheese
1 c Milk
1/2 c Bisquick
3 Eggs
1 ts Lemon juice
1/4 ts Pepper
3 tb Parmesan cheese
1/4 ts Nutmeg

Layer spinach, onions and cottage cheese in greased dish. Put rest in Blender.
Pour over cheese.
Bake at 350 for 35-45 min until tests clean with knife.

Butter Pecan Cheesecake

Butter Pecan Cheesecake
Yield: 6 servings

1 1/2 c Graham cracker crumbs
1/3 c Sugar
1/3 c Butter or margarine, melted
1/2 c Pecans, finely chopped
3 pk Cream cheese (8-oz pkgs),-softened
1 1/2 c Sugar
3 Eggs
2 8-oz cartons sour cream
1 ts Vanilla extract
1/2 ts Butter flavoring
1 c Pecans, finely chopped, -toasted


Combine cracker crumbs, 1/3 cup sugar, butter, and 1/2 cup pecans,mixing well. Reserve 1/3 cup mixture; firmly press remaining mixture on bottom of a 9-inch springform pan.

Beat cream cheese with an electric mixer until light and fluffy; gradually add 1-1/2 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Add sour cream and flavorings; mix well. Stir in 1 cup pecans.

Spoon into prepared pan; sprinkle with reserved crumb mixture. Bake at 475 degrees for 10 minutes; reduce temperature to 300 degrees, and bake an additional 50 minutes. Let cool to room temperature on a wire rack; Chill.

Yields one 9-inch cheesecake.