Cranberry Chicken and Peanut Butter Brownie
Your main dish is the cornerstone of every meal and signature of every cook. Pick your favorite meat and develop a dish that you perfect and that others enjoy coming to your home to eat. I will have to say that mine is my cranberry chicken.
1 package Lipton dry onion soup
1 16 ounce can Ocean Spray cranberry sauce (with or without berries; I prefer the whole cranberry sauce)
Small bottle Russian salad dressing (sometimes hard to find, usually at Walmart)
Place all of these ingredients in a saucepan and heat until cranberry sauce is mixed and melted. You can use as many chicken breasts as needed. I really like to grill chicken breasts on a hot grill just long enough to have grill marks on both sides. In other words, a little charred and partially burned. Then throw them in a long heavy pan and cover with the sauce. Bake at 350 degrees for 1 1/2 hours. Serve over white fluffy rice.
Andy’s Note: I have used this recipe for so many wonderful events. When my niece, Jennifer Warren, married, I used this sauce over meatballs. At a Christmas party I catered in Clubview, I served this sauce over chicken nuggets hot from a chafing dish surrounded by angel biscuits. This sauce is also great with any Chinese dish.
Peanut Butter Brownie Bar
1/2 cup margarine
1/2 cup peanut butter
1 1/2 cups sugar
1 cup all purpose flour
1 teaspoon vanilla flavoring
2 eggs, beaten
Mix together and bake at 325 degrees for 40 minutes in a greased 9 x 13 inch pan.
Andy’s Note: My family LOVES peanut butter and this is a favorite dessert. You know I always associate food with people. This brownie always reminds me of Jason Stinson, a former graduate of Gaston School. If I were to see him today, he would mention how he loved those peanut butter brownies. Thank you Jason for always complimenting me on my “treats.” I drizzle this brownie with white chocolate and sprinkle with crushed peanuts.
I hope some of you will send me your “signature” dish at email@example.com
All of my wonderful Southern cooking aunts had their “signature” dishes. One week I will list all of them for you.
— Andy Bedwell
“Southern Cooking with Andy Bedwell” can be purchased at Little Faces Doll Shop, Alabama Gift Company, and the Messenger office on Broad Street.
Note: In last week’s recipe, the number of eggs needed to make Coconut Pound Cake was deleted accidentally. You’ll have to break five eggs to make Andy’s Coconut Pound Cake.