Apricot
Chicken
Submitted
by: Sandi |
6 skinless,
boneless chicken breast halves
1 1/2 1-ounce packages dry onion soup mix
|
1 10-ounce
bottle Russian-style salad dressing
1 cup apricot preserves
|
1. Preheat
oven to 350 degrees.
2. Place the chicken pieces in a 4-quart
casserole dish. Mix the soup mix, dressing and
jam together, and pour over the chicken.
3. Cover dish and bake for 1 hour in preheated
oven.
6 servings |
Potato
Latkes
Submitted
by: Sandi |
2 cups
peeled and shredded potatoes
1 tablespoon grated onion
3 eggs, beaten
|
2
tablespoons all-purpose flour
1 1/2 teaspoons salt
1/2 cup peanut oil
|
1. Place
the potatoes in a cheesecloth and wring,
extracting as much moisture as possible.
2. In a medium bowl stir the potatoes, onion,
eggs, flour and salt together.
3. In a large heavy-bottomed skillet over
medium-high heat, heat the oil until hot. Place
large spoonfuls of the potato mixture into the
hot oil, pressing down on them to form 1/4 to 1/2
inch thick patties. Brown on one side, turn and
brown on the other. Let drain on paper towels.
Serve hot!
10-12 servings |
TITLE
Submitted
by: |
| LEFT SIDE
INGREDIENTS |
RIGHT SIDE
INGREDIENTS |
| DIRECTIONS |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Jezebel Jen
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|