November 24th, 2007 by alice
Tags: Chicken, Crispy, Salsa
INGREDIENTS
- 4skinless boneless chicken breast halves
- 1 (2 1/2 ounce)envelopeShake-and-Bake
- 1/2cupmild salsa
- 1/2cupmonterey jack cheese, shredded
DIRECTIONS
- Preheat the oven to 400 degrees F.
- Coat chicken with coating mix as directed on package.
- Pleace the chicken on an ungreased baking sheet.
- Bake for 20 minutes or until chicken is cooked through [internal temperature of 170 degrees F].
- Top each breast with 2 Tbso of salsa, then sprinkle evenly with cheese.
- Bake an additional 5 minutes or until cheese is melted.
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November 24th, 2007 by alice
Tags: Cranberry, Sparkle
INGREDIENTS
- 1 (16 ounce)canjellied cranberry sauce
- 3/4cuporange juice
- 1/4cuplemon juice
- 1 (28 ounce)bottleginger ale, chilled
DIRECTIONS
- Beat the cranberry sauce until smooth, then stir in the orange & lemon juices.
- Pour this mixture over ice cupes in a 2-quart pitcher or punch bowl.
- CAREFULLY pour in the ginger ale, mixing carefully before serving.
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November 24th, 2007 by alice
Tags: Orange, Sauce
INGREDIENTS
- 1/2cupgranulated sugar
- 1cuporange juice
- 1teaspoonorange zest, finely chopped
- 1cupheavy whipping cream
- 1teaspoonorange extract
DIRECTIONS
- In a deep sauce pan, combine sugar, juice & zest.
- Bring to a boil over high heat cook 5 minutes, stirring almost constantly, being careful not to burn the mixture.
- Momentarily remove the pan from the heat & add the whipping cream, stirring to mix well.
- Return the pan to the stove, & bring to a boil, cooking for 2 minutes & stirring constantly.
- Remove from heat & add the extract. Stir to combine well.
- Cool & serve warm or cold over pound cake, ice cream, or whatever!
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November 24th, 2007 by alice
Tags: Cherry, Cranberry, Punch
INGREDIENTS
- 1 (2 3/4 ounce)packagecherry gelatin
- 1cupboiling water
- 1 (6 ounce)canfrozen lemonade concentrate
- 3cupscold water
- 1 (1 quart)bottlecranberry juice cocktail, chilled
- 1 (28 ounce)bottleginger ale, chilled
DIRECTIONS
- Dissolve gelatin in boiling water, then stir in the lemonade concentrate.
- Add the cold water & cranberry juice cocktail.
- Place 8-10 cups of ice cubes OR a molded ice ring in a large punch bowl, & pour the punch over the ice.
- SLOWLY pour the ginger ale down the inside of the punch bowl, & mix carefully by pushing the ice cubes/ring up & down several times.
- If desired, add scoops of fruit-flavored sherbet.
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November 24th, 2007 by alice
Tags: Spiced, Wassail
INGREDIENTS
- 6inchescinnamon sticks
- 40wholecloves
- 1teaspoonwhole allspice
- 6cupsapple cider
- 2cupscranberry juice
- 1/4cupgranulated sugar
- 1teaspoonorange bitters
- 3mediumoranges
- 2tablespoonsrum extract
DIRECTIONS
- Break the cinnamon stick into pieces, &–along with the whole cloves & whole allspice–tie the cinnamon pieces in a cheesecloth bag.
- Cut each orange in half.
- In a large covered saucepan, combine the cider, cranberry juice, sugar & orange bitters.
- Add the spice bag, oranges & rum extract, & simmer, covered, for 10 minutes.
- Remove spices & pour into a warm serving bowl, leaving the oranges to float on top.
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