Path: swen.emba.uvm.edu!news.cc.utah.edu!cs.utexas.edu!news.maxwell.syr.edu!telocity-west!TELOCITY!news-xfer.siscom.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: robert & Keri Cathey Newsgroups: rec.food.recipes Subject: Russian Chicken Followup-To: rec.food.cooking Date: 26 May 2000 17:45:58 -0600 Organization: ionet.net> Lines: 21 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <392E68C1.8E6C18C@ionet.net> Reply-To: robert & Keri Cathey NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:42118 Russian Chicken 8 - 10 pieces of chicken 1 bottle Russian salad dressing (8 oz.) 1 pkg. dry onion soup 1 cup apricot or pineapple jam Brown chicken and place in casserole dish or cake pan. In small pot slowly heat salad dressing, dry onion soup mix and jam (do not boil). Pour over chicken. Bake at 350 degrees for 45 minutes to 1 hour. (Note: some of the recipes I've seen use 2 envelopes of the onion soup mix. Use 1 or 2 envelopes, depending on how oniony/salty you like your chicken. Let your family's taste rule on this one.) ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.