Recipe - Blue-Ribbon Cranberry Chicken

1 cn (16oz) whole cranberry
sauce
1 Bottle (8oz) Russian salad
dressing with honey (about
1 cup)
1 Envelope regular onionsoup
mix
1 Broilerfryer (2One half to
3lb) chicken, cut up
Hot cooked rice (optional)
Fresh rosemary (optional)

A firstprize entry in the Eagle River Cranberry Fest bakeoff is a dinner
winner from Eagle River's Catherine Snedden. It's easy, colorful and
pleasantly tart.

1. In a bowl, combine cranberry sauce, salad dressing and soup mix. Rinse
chicken; pat dry with paper towels. Remove and discard skin, if desired.
Arrange pieces in one layer in a 13x9x2inch baking dish. Pour cranberry
mixture over chicken pieces. Cover and chill the chicken mixture in the
refrigerator for several hours or overnight.

2. Bake the chicken mixture, uncovered, in a 300F oven about 1 One half hours or
till the chicken is done, stirring glaze and spooning over chicken once or
twice. Serve the chicken and glaze on a platter with hot, coooked rice, if
desired. Garnish the chicken with fresh rosemary, if desired.

Posted to MMRecipes Digest by Steve Zielinski stevez@ripco.com on Sep
15, 1998