From Kenna Jean Hammaker:
This is the recipe for the salad I made at the retreat.
Ingredients:16 oz bottle favorite ceasar Dressing1 to 2 pounds cold cooked chicken8 oz grapes8 oz fresh spinage chopped16 oz package of bow tie pastaPreperation time take about 30 mins.1- Cook pasta a cording to direction on box. Drain, and then mix 2 oz of the dressing on the pasta. Refrigerate until cold.2- When chicken and pasta are cold mix the rest of the salad dressing with the pasta. Add grapes and spinage. Serve cold
From Arlene Sorenson
Cranberry Chicken
2 tab honey 1 (16-oz.) can whole
2 tab orange juice cranberry sauce)
1 tea grated orange 4 chicken breasts, boned
peel skinned
1/2 tea ground
allspice
Preheat oven to 375 degrees. Mix honey, orange juice,
orange peel, allspice and cranberry sause in a small
bowl. Remove all visible fat from chicken breasts.
Put chicken in 9 in. square oven proof container
( or simmilar size container). Pour 1/2 of mixture over
chicken breasts. Bake 15 minutes. Turn chicken pieces:
pour on remaining sauce. Continue baking another 30
to 35 minutes.
(My changes: I use more of the orange peel and most
of the juice from one orange. I add 1 tab cornstarch to
thicken it because my husband likes to use this over
baked potatoes. It is a prettier color without the cornstarch.
I cook it about 1 hour total.)
It makes the house smell so good while it's cooking!