Lots of pie

The ad man that thought up this 60's ad really got a lot of bang for their clients budget. Ten recipe suggestions in one ad! The variety of colors really draws your eye to the ad too.

The ideas aren't very inspired but there sure are a lot of them. The fruit cocktail slice description is: "Put drained fruit cocktail in it, glaze with thickened syrup and it's Fruit Salad Pie." No thanks.

I didn't realize that ready made crumb pie crusts had been around for so long. The recipe I like to use with one is this:

Pina Colada Pie

2 containers (8 oz. each) pina colada yogurt

1 container (8 oz.) Cool Whip whipped topping, thawed

1 large can crushed pineapple, well drained

1 9-inch graham cracker crumb crust

Fold yogurt into whipped topping, blending well; fold in pineapple. Spoon into crust. Freeze until firm, 4 hours or overnight. Remove from freezer 30 minutes before serving and keep chilled in refrigerator.

Burger Layer "Cake"

This "cake" really seems to be two big Salisbury type steaks sandwiched together, and little different way to use hamburger.

It is from a Jan. 1976 Lea & Perrins Worcestershire Sauce newspaper ad. The text warns against accepting any imitation sauce. Good cooks "know imitations just can't stand up to its unique, original flavor."

Burger Layer "Cake"

2 eggs, lightly beaten

2 tablespoons catsup

3/4 cup dry bread crumbs

6 teaspoons Lea & Perrins Worcestershire Sauce, divided

2 pounds ground lean beef

2 tablespoons oil

1-1/2 cups sliced onions

1 cup diced green pepper

1 can (4 oz.) sliced mushrooms, drained

1 tomato, diced

Combine first 3 ingredients, 1 1/2 teaspoon salt and 5 teaspoons Lea & Perrins. Add meat; mix lightly. Divide mixture in half. Shape each half into 8-inch circle. Place on lightly greased jelly-roll pan. Bake in preheated 450 degree oven 10 minutes. Heat oil in a skillet. Add onion, green pepper and mushrooms; saute 5 minutes. Add tomato, 1 teaspoon Lea & Perrins and 1/2 teaspoon salt; cook 2 minutes longer. Sandwich half of the vegetables between meat rounds. Top with remaining vegetables. Serve in wedges. Serves 6.

A Cookbook I Don't Have- Creole Style Green Beans

While going through my box of old clipping I came across this ad. It was on the back of a page of recipes. It is a large ad from the old style ladies magazines. I thought gee I don't have that one. A little further down the box I found a Good Food Magazine from 10/1973. Flipping through it I found the ad below:

Another ad for the same cookbook. I have never seen this book. I have a small hardback Del Monte tomato product book and a Del Monte canned fruit and vegetable booklet but alas not this ring bound book. I will have to keep and eye out for it. Here is the recipe from the second ad:

Creole Style Green Beans

"A tangy tomato sauce and bacon- and green beans go Creole. This dish teams well with pan fried chicken or fish steaks."

6 slices bacon, diced

3/4 cup chopped onion

1/2 cup chopped green pepper

2 tablespoons flour

2 tablespoon brown sugar

1 tablespoon Worcestershire sauce

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon dry mustard

1 can (16-oz.) Del Monte Peeled Tomatoes

1 can (16-oz.) Del Monte Blue Lake Cut Green Beans, drained

Cook bacon until crisp; remove from skillet. Add onion and green pepper to 3 tablespoons bacon drippings; cook until tender. Blend in flour, sugar, Worcestershire sauce, salt, pepper, and mustard. Add tomatoes. Cook, stirring constantly, until thickened. Add beans, Heat. Top with bacon. 6 to 8 servings.

Frankfurters & Corn Casserole

This is a frugal recipe from a 1973 recipe card. Today in my neighborhood gas was $4.51 for regular so it is definitely time to dig out some really frugal meal ideas.
If you like corn pudding I bet this would be quite good.

Frankfurters & Corn Casserole

1/4 cup finely chopped onions

3 tablespoon butter or margarine

3 tablespoons flour

1 teaspoon salt

1/4 teaspoon white pepper

1-1/2 cups milk

2 cups canned whole kernel corn, drained

3 eggs, beaten

1/4 cup fine dry bread crumbs

1 tablespoon melted butter or margarine

1 pound frankfurters, scored

Preheat oven to 350 degrees. Cook onions in butter until transparent; stir in flour. Add salt and pepper. Over low heat, gradually stir in milk; cook until sauce is thick and smooth stirring constantly. Remove from heat and add corn. Fold in beaten eggs. Pour into 1-1/2-quart buttered casserole. Mix melted butter and bread crumbs; sprinkle on top. Bake 30 minutes; place frankfurters on top of casserole and bake 15 minutes longer. Serves 6
Suggested Menu on card: Frankfurter Corn Casserole, Pepper Slaw, Peach Melba

San Francisco Stir-Fry- Fresh Ideas From Velveeta

Last night I noticed my store has Velveeta on special for $4.00 for the 2 lb. box. I don't buy it very often because most recipes seem to call for large amounts of it and that really increases the cost of the recipe. Today while looking for something to post I found a little booklet Fresh Ideas From Velveeta laying nearby. I guess that is a sign I should buy some.
This recipe is a little bit unusual. I don't think is should be called a stir-fry for a number of reasons, but it probably tastes good.

San Francisco Stir-Fry

2 cups broccoli flowerets
1 cup carrot slices
1/2 lb. Chinese pea pods
1/4 cup margarine
3/4 cup Velveeta Cheese Spread, cubed
1/4 cup milk
4 ozs. linguine, cooked, drained
1 1/2 teaspoons dried tarragon leaves, crushed
In large skillet, stir-fry vegetables in margarine until crisp-tender. Add process cheese spread and milk; stir over medium heat until process cheese is melted. Add remaining ingredients; toss lightly. 4 to 6 servings.

Minty Rocky Roads- BHG Treasury of Baking Recipes

This recipe comes from BHG Treasury of Baking Recipes, 1979. I found the book at a thrift store last week and it has some very yummy sounding recipes. This particular recipe seems like it would be a good Christmas bar cookie.
Minty Rocky Roads
1/4 cup butter, softened
3/4 cup sugar
1 egg
2 tablespoons milk
1/4 teaspoon peppermint extract
1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup miniature marshmallows
1/4 cup chopped walnuts
Chocolate Glaze
In small saucepan melt one-half of 1-ounce square unsweetened chocolate and 1 tablespoon butter over low heat stirring constantly. Remove from heat; stir in 1/2 cup sifted powdered sugar and 1/4 teaspoon vanilla till mixture is crumbly. Blend in enough boiling water (about 1 tablespoon) till glaze is of pouring consistency.
In mixer bowl, cream together butter and sugar. Beat in egg, milk and extract. Stir together flour, baking soda, and salt; add to creamed mixture. Mix just till blended. Stir in marshmallows and chopped walnuts. Spread in greased 9x9x2-inch baking pan. Bake in 375 degree oven for 18 to 20 minutes. Cool cookies till slightly warm. Drizzle with warm Chocolate Glaze. Cut in bars. Makes 2 dozen.

Scotch Teas- BHG Gifts from Your Kitchen

This recipe is from BHG Gifts from Your Kitchen. It certainly sounds easy to make. I am curious about their texture, I wonder if they are like granola bars.
Scotch Teas
1 cup butter, melted
2 cups packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
4 cups quick-cooking rolled oats
In medium saucepan combine butter and sugar. Cook and stir till sugar is blended. Stir in baking powder and salt. Add oars and mix thoroughly. Pour into a greased 13x9x2-inch baking pan. Bake at 350 degrees 20 to 30 minutes. Cool; cut into bars. Makes 4 dozen

Pumpkin Coffee Loaf- Gifts from the Kitchen

I have a small collection of gift-giving cookbooks. Since lots of people like to give homemade gifts I will be posting some recipes from them. This recipe is a different version of pumpkin bread. It comes from a Better Homes and Gardens paperback, Gifts from Your Kitchen, 1976.

Pumpkin Coffee Loaf

1/3 cup shortening
1 cup packed brown sugar
2 eggs
1 cup canned pumpkin
1/4 cup milk
1 cup all-purpose flour
1 cup whole wheat flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons ginger
1/2 teaspoon ground cinnamon
1/4 baking soda
1/4 teaspoon ground cloves
1/3 cup chopped pumpkin seeds
Cream shortening and sugar. Add eggs, one at a time; beat well after each. Stir in pumpkin and milk. Stir together dry ingredients. Add to pumpkin mixture. Beat 1 minute with electric mixer. Stir in seeds. Bake in greased 9x5x3-inch loaf pan at 350 degrees 55 to 60 minutes. Cool 10 minutes. Remove from pan. Cool. Wrap; store overnight. Makes 1

Szechwan-Style Chicken- Famous Brands Chicken & Poultry

This recipe is from a Famous Brands Chicken & Poultry cookbook published in 1985. It fits in with this time of year because it is a Libby's recipe and has pumpkin.

Szechwan-Style Chicken

1 can (16 oz.) Libby's solid pack pumpkin
1/2 cup firmly packed brown sugar
1/4 cup soy sauce
2 tablespoons cider vinegar
2 teaspoons minced garlic
1/2 to 1 teaspoon crushed red pepper flakes
1 cup water
2 tablespoons oil
1/2 cup finely chopped green pepper
1 3 to 31/2 pound chicken, cut up
1/2 cup chopped dry roasted peanuts
Hot cooked rice
In large bowl,combine pumpkin, sugar, soy sauce, vinegar, garlic, and red peppers; mix well. Stir in water. Heat oil in large skillet. Add green pepper; saute 1 minute. Remove peppers with slotted spoon; add to pumpkin mixture. Brown chicken in oil that remains in skillet, using additional oil if needed; drain. Sprinkle nuts over chicken. Pour pumpkin mixture over chicken. Cover; simmer 30 to 40 minutes, or until chicken is tender, basting occasionally with sauce. Add a little water to thin sauce, if needed. Spoon hot rice onto large platter. Arrange chicken pieces over rice. Spoon about 1 cup sauce over chicken. Serve with remaining sauce.

Neapolitan Pound Cake- Pillsbury's Best Bundt Recipes

I just came across my Pillsbury's Best Bundt Recipes book. I knew I have had it for a long time but was surprised to see the copyright was 1974. There are some from scratch cakes but most of them call for cake mixes and or dry frosting mixes. I guess there is no way to use the dry frosting recipes as they has been gone a long time. Because this is before the pudding in the cake mix era, I guess you would have to use a store brand mix or Duncan Hines as I understand they do not have pudding in the mix.

This one sounds interesting. There is a photo of it and it is very attractive. This is the blurb: "A festive cake with delicate chocolate, strawberry and vanilla flavoring. Delightful for a child's party or ladies' tea.

Neapolitan Pound Cake

8 ox package cream cheese, softened

4 eggs

1 package white cake mix

3/4 cup milk or water

3/4 cup quick strawberry flavored milk drink mix

1 teaspoon vanilla

3/4 cup quick chocolate flavored milk drink mix

Preheat oven to 350 degrees (325 for colored fluted tube pan).. Using solid shortening or margarine (not oil), grease and flour 12-cup fluted tube pan (non-stick finish pan, too). In large bowl, blend cream cheese and eggs until smooth. Blend in cake mix and milk. Beat 2 minutes at highest speed. Add strawberry milk drink mix to 2 cups batter; pour into prepared pan. Stir vanilla into 2 cups batter; pour over strawberry batter. Add chocolate milk drink mix to remaining batter; pour over vanilla batter. Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 45 minutes. Loosen edges; remove from pan. Cool completely. If desired, sprinkle with powdered sugar or serve with ice cream and chocolate sauce.

Licken' Chicken- The Working Woman's Cookbook

This recipe is from The Working Woman's Cookbook - Easy Practical Quick Delicious & Economical Recipes by Zavin and Stuart, 1976 edition. All the recipes are started the night before and then finished the next day right before dinner. This dish is simply marinated the night before but a lot of the recipes are almost fully finished the night before and then heated right before dinner the next day.

Lickin' Chicken

4 boned chicken breasts

1/2 cup olive oil

1/2 cup Worcestershire sauce

1/4 teaspoon curry powder

1/8 teaspoon thyme

1/8 teaspoon tarragon

1/4 teaspoons salt

The night before

Combine olive oil, Worcestershire, and seasonings. Place chicken breasts in baking dish, turn to coat well, cover, and refrigerate. Turn chicken in marinade once before going to bed, and once again in the morning.

Before Serving

Preheat oven to 350 degrees. Place covered baking dish in oven. Bake for 1 hour, basting with marinade once or twice. Remove from oven, run under broiler for 2 minutes on each side, and serve. Serves 4.

Beans Au Gratin

This is a recipe that I have actually made. My MIL liked it so well that she served it on holidays quite a few times. The recipe is found in a Woman's Day Collectors Cookbook and also the Farm Journal Vegetable Cookbook.

Beans Au Gratin
1 box each green beans, lima beans and wax beans (it is hard to find frozen wax beans I usually use canned)
4 tablespoons butter or margarine, divided use
2 tablespoons flour
1 teaspoon salt
Dash pepper
Dash Worcestershire sauce
1 cup medium cream
1/2 cup grated Parmesan cheese
Cook beans separately according to package directions. Drain. Mix lightly and put in shallow baking dish. In a medium saucepan melt 2 tablespoons butter; stir in flour, salt, pepper and Worcestershire. Add cream and cook stirring frequently until thickened. Pour over beans. Dot with remaining butter and sprinkle with cheese. Bake in a 375 degree oven until hot and browned. Makes 6 servings.

Chutney Glazed Chicken with Pears

This recipe is from a newspaper clipping. Another age unknown one. Sounds good to me. But that doen't meen anything because I cut out and saved recipes that didn't sound good and I knew I would never make. Go figure.

1/3 cup flour

1 teaspoon salt

1/2 teaspoon paprika

1/4 teaspoon white pepper

3 pounds frying chicken pieces

2 tablespoons butter or margarine

1/2 cup bottled chutney

1/4 cup raisins

1/4 cup finely chopped onion

1/2 cup white table wine

1/4 teaspoon ginger

1 teaspoon wine vinegar

1/4 cup water

1/2 teaspoon cornstarch

3 or 4 fresh Bartlett pears

1. Toss flour, salt, paprika and pepper with chicken pieces. Melt butter in a 9x13x2-inch pan . Arrange chicken pieces skin-side up in the butter. Bake in 425 degree oven for 35 minutes basting once with pan drippings.

2. Meanwhile, chop chutney and raisins. Combine with onion, wine, ginger and wine vinegar in small sauce pan. Simmer 10 minutes. Mix water and cornstarch and stir into the hot mixture. Cook a minute to thicken slightly.

3. Halve pears and remove cores. Push chicken together at one end of pan and place pears cut-side up at the other end. Spoon the hot chutney mixture over chicken and pears. Return to oven and bake about 15 minutes longer, until pears and chicken are tender. Makes 4 or more servings.

Sticky Chicken

This is from a newspaper clipping, probably early 80's. I have never made it but it sounds quite good to me.

2-1/2 to 3 lbs. chicken breasts, boned

Flour

Salad oil

1 pkg. dry onion soup mix

1 1-lb can stewed tomatoes

1 cup dry white wine

Pepper

8 oz. mozzarella cheese, shredded

Coat boned chicken breasts with flour. Brown in oil in large skillet and place in shallow baking pan, 13x9. Blend soup mix, tomatoes, wine and pepper, to taste, and pour over chicken. Bake at 325 for 1 hour. Sprinkle shredded cheese over chicken 10 minutes before serving. Serves 4-6.

Green Beans With Dill

This recipe comes from a magazine advertising supplement called FoodDigest. A lot of the recipes call for brand name ingredients, this one uses all fresh foods.

Green Beans with Fresh Dill and Scallions

1 lb. fresh string beans, trimmed and halved

3 tablespoons butter or margarine

5 scallions, trimmed and thickly sliced

3 tablespoons fresh dill, finely chopped

Salt and freshly ground pepper to taste

1. In a large pot bring 3 quarts of water to boil. Add beans and cook.,covered, over medium heat 7 minutes; drain. 2. In a large skillet melt butter and saute scallions over medium heat 3 to 5 minutes or until wilted. 3. Add beans, toss in butter and cook 5 to 7 minutes or until beans are tender. 4. Add dill, salt and pepper, toss to completely coat beans. 5. Serves 4 to 6.

Peach upside-down Cake

From an old newspaper clipping. I clipped most of them out closely so I can't tell the year on them.

Preach Upside-Down Cake

1/4 cup butter

1 teaspoon corn syrup

1 cup firmly packed brown sugar

1 tablespoon slivered almonds

1 No. 21/2 can sliced peaches (1 lb. 12 oz. to 1 lb 14 oz.)

1 1/2 cup sifted flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup sugar

1 egg, slightly beaten

1/2 cup milk

1/4 cup melted butter

1. Melt butter in 8-inch square cake pan. Add syrup. Spread over bottom of pan. Sprinkle evenly with brown sugar and almonds. Drain peaches. Arrange peaches in 3 rows on sugar mixture; set aside.

2.Sift dry ingredients into mixing bowl. Combine eggs, milk and melted butter. Add slowly to dry mixture and beat for 2 minutes.

3. Pour batter over fruit mixture in pan. Bake in 400 degree oven for 35 minutes. Cool cake in pan 5 minutes. Invert on plate and let stand a minute before removing pan. Makes 9 serving.

Spinach-Chicken Salad with Sesame Seed- Woman's Day Magazine

This recipe is from Woman's Day Oct/1983. It sounds quite tasty to me, something different than the Asian chicken salad or Caesar with grilled chicken that you see everywhere.

6 cups loosely packed torn fresh spinach

3 cups loosely packed torn Boston lettuce

2 ripe avocados, peeled and thinly sliced lengthwise

8 ounces cooked, boned and skinned chicken, cut in large thin strips

1/3 cup lightly toasted sesame seeds, or to taste

Lemon-Mustard Dressing

1/2 cup salad oil

1/4 cup lemon juice

1/4 cup minced green onions with part of green tops

1 1/2 tablespoons grated lemon peel

1 teaspoon fresh coarsely ground black pepper

1 teaspoon dry mustard,

3/4 teaspoon salt or to taste

1/4 teaspoon sugar or to taste

Combine spinach and lettuce. Place equal amount on each of four chilled dinner plates. Top with avocado slices, then chicken; sprinkle with sesame seeds. Spoon about 3 tablespoons dressing on each. Pass remaining dressing. If you prefer, line a large bowl with lettuce, then salad, and serve family style. For dressing combine all ingredients in a small bowl and beat together thoroughly.

Chicken-Squash- Betty Crocker Picture Cookbooks-Casseroles

This recipe is from a little Betty Crocker cookbook from the picture cookbook series simply called- Casseroles. Each recipe has a picture of the finished dish and 2 or more photo of it's preparation. This chicken dish sounds suitable for a fall dinner.
Chicken-Squash Fricassee
2 1/2 to 3 pound chicken, cut up
2 tablespoon vegetable oil
1 1/2 cups water
2 teaspoons instant chicken bouillon
1/2 teaspoon dried basil leaves
1 bay leaf
1 pound soft-shelled summer squash (crookneck, zucchini or scalloped)
1/2 pound fresh green beans, cut lengthwise into strips or 1 package (9 ounces) frozen French-style green beans, thawed
2 medium onions, cut into 1/2-inch slices
1 teaspoons salt
1/2 cup pitted ripe olives, drained
1 tablespoon cornstarch
2 tablespoons cold water
Brown chicken pieces in oil in 12-inch skillet or Dutch oven; drain. Add 1 1/2 cups water, the instant bouillon, basil and bay leaf. Heat to boiling; reduce heat. Cover and simmer 30 minutes. Remove stem and blossom ends from squash, but do not pare. Cut crookneck and zucchini lengthwise in half; cut scalloped crosswise in half. Place squash, beans and onions on chicken. Sprinkle with salt. Heat to boiling; reduce heat. Cover and simmer until chicken is done and vegetables are tender, 20 to 25 minutes. Remove chicken and vegetables to serving platter; top with olives. Mix cornstarch and 2 tablespoons water; stir into liquid in skillet. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Serve over chicken and vegetables.

The Spice Book- Cinnamon Fruit Muffins

Today I went to a friends of library book sale. I almost forgot about it and didn't get there until noon but they still had a lot of books left. I found some books and went to the sales table and one of the volunteers said "did you look back there?". They had another table on the other side of their cabana which looked like a work area so no one had looked there. One box still had the lid on so I opened it and wow lots of very nice hardback cookbook for $1 each. The prize was a huge cookbook containing 1,400 recipes called The Spice Cookbook by Avenelle Day and Lillie Stuckey, published in 1964 by the David White Company. It starts off with detailed information on the spice trade and descriptions and uses for many spices. It has lots of very charming pen and ink illustrations like the one above. Here are two muffin recipes:

Cinnamon Applesauce Muffins
2 cups flour
1/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 eggs, beaten
1 cup milk
1/2 cup applesauce
1/4 cup shortening, melted
1/2 cup chopped dates or raisins
1 tablespoon melted butter
2 tablespoons sugar
1/2 teaspoon ground cinnamon
Sift first five ingredients together into a mixing lowl. Combine eggs, milk, and applesauce and stir into the flour mixture, using 14 strokes. Then, stir in shortening and dates, using only 8 to 10 strokes. Fill well-greased muffin pans 3/4 full. Bake in a preheated 400 degree oven 27 minutes or until done. remove from pan. Dip tops in melted butter and then into t he 2 tablespoons sugar mixed with 1/2 teaspoon of cinnamon. Serve hot with butter.

Cinnamon-Banana Muffins
2 cups flour
1 teaspoon salt
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/3 cup sugar
1 large egg, well beaten
1 cup milk
1/4 cup shortening, melted
1 cup mashed, fully-ripe bananas
1/4 teaspoons ground cinnamon
Sift together into a mixing bowl first 5 ingredients. Combine egg, milk, and shortening. Add to dry mixture. Add mashed bananas and stir only until all ingredients are blended. Batter will be lumpy. Fill greased muffin tins 3/4 full. Combine 1/4 teaspoon cinnamon and 1 tablespoons of sugar. Sprinkle over top of each muffin. Bake in a preheated hot oven 425 for 20 to 25 minutes

The Chicken Cookbook- National Chicken Cooking Contest

This book features winning chicken recipes from 30 years of the National Chicken Cooking Contest and the winning recipes from 1978. It is one of the small paperback sized books that were popular in the 60's and 70's It lists that famous chicken/Russian dressing /onion soup/apricot preserves recipe that you see everywhere as being the 1969 winner.

World's Fair Chicken 1964 winner
3 whole chicken breasts, halved
2 tablespoons butter
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup blanched, slivered almonds
1/2 cup raisins
1/4 cup chopped chutney
1 1/2 cups orange juice
1/2 teaspoons cinnamon
1/2 teaspoon curry powder
1/16 teaspoon thyme
In greased large shallow baking pan place chicken in single layer, skin side up. Dot butter on chicken.. Sprinkle salt and pepper on chicken. Bake in 425 degree oven 15 minutes. In saucepan mix together almonds, raisins, chutney, orange juice, cinnamon, curry and thyme; simmer about 10 minutes or until flavors blend. Pour sauce over chicken. Reduce heat to 350 degrees and bake about one hour longer or until fork can be inserted in chicken with ease. Makes 6 servings. Note- to me the cooking time sounds like it is too long for breast pieces.

Chili Tomato Chicken a 1978 winner
1 chicken, cut in parts
1/2 cup margarine, melted
2 tablespoons cooking oil
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup hot water
1 chicken bouillon cube
1 can (8 oz.) taco sauce
1 tablespoon chili powder
1 tablespoon prepared mustard
2 tablespoons vinegar
1 teaspoon salt
1/4 teaspoon oregano
In large shallow baking pan place chicken, skin side up, in single layer. Brush with margarine. Cover and bake in 350 degree oven 20 minutes. In fry pan place oil and heat to medium temperature. Add onion and garlic; saute about 5 minutes or until onion is soft but not brown. In bowl place hot water, add bouillon cube and stir until dissolves. Add the bouillon and remaining ingredients to the onion and garlic in the fry pan. Simmer, uncovered, 20 minutes. Uncover chicken. Pour mixture over chicken. Bake, uncovered, about 30 minutes longer or until fork can be inserted in chicken with ease. Note- this method of preparation seems like more trouble than it should be. I would just brown the chicken in a skillet and then add the sauce ingredients and simmer it. But I like to do things the easy way.

Skillet Chicken 1978 winner from Arkansas
2 whole chicken breasts, halved
1/4 cup butter
1/4 cup dry white wine
1/2 cup red currant jelly
1/2 cup sour cream
In fry pan place butter and melt. Add chicken and cook, turning, about 10 minutes or until brown on all sides. Add wine; cover and simmer 35 minutes. Remove cover; add currant jelly. Cook, uncovered, over low heat, turning and basting frequently, about 30 minutes or until fork can be inserted in chicken with ease. Remove chicken to serving platter. Add sour cream to mixture, remaining in fry pan. Heat through; pour over chicken. Makes 4 servings. Note once again I wonder why they are cooking breasts for over an hour.