Yield: 4 Servings
|1||Broiler-fryer chicken cut up (I like brown meat better so used 2 1/2 - 3 pounds of chicken legs and thighs)|
|½||Bottle (8-oz) Russian dressing (dark red kind)|
|1||Envelope onion soup mix|
|½||Jar (10-oz) apricot preserves (conserve)|
Date: Mon, 1 Apr 96 8:33:53 EST submitted by: rayna@...
Hi folks. Greetings from Rayna in Tauranga, New Zealand. It's a beautiful day here today. Just a touch of autumn in the air. :) Here's an old favorite of mine. One I can't enjoy any more because there is no Russian salad dressing on the supermarket shelves of New Zealand, as I found in great abundance on the supermarket shelves in Southern Californa, when I lived there. So if anyone could provide a recipe for Russian dressing, I would be eternally grateful. Thanks! Put chicken in shallow baking dish. Mix dressing, soup mix and preserves with small amount of water. Pour over chicken and bake in 350 oven (180) 1¼ hours or until chicken is tender. Cover and stir occasionally. Good with cooked rice and green vegetables.
Note: to serve for buffet or as appetizer, bone and cut raw chicken in bite sized pieces; bake as above. If desired, transfer to a chafing dish or keep warm on warming tray.
Microwave: Cut larger pieces of chicken in half. Add sauce mixture, cover and cook 28 minutes till done. (Can't comment on this method. Never did it!) How did you like it!
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RECIPE ARCHIVE - 1 APRIL 1996
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