Southern Cooking with Andy Bedwell – Cranberry chicken, crescents and casserole

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Invite friends and family over for the weekend for a fall meal. Then make an amazing strawberry dessert!

Cranberry Chicken
1 package Lipton Onion soup
1 (16-ounce) can of cranberry sauce
Small bottle Russian dressing
6 boneless chicken breasts

I always put the soup, cranberry sauce and Russian dressing in a boiler pan until the cranberry sauce melts. This makes a lot of sauce. Pour the sauce over the unbaked chicken and bake at 325 degrees for one and one-half hours. Sometimes I cover will foil while it is baking. Serve the chicken and sauce over a bed of rice. Spoon the sauce over the chicken occasionally while it is baking.

Andy’s Note: This sauce is delicious to serve over meatballs. If I carry this dish to someone, I put my white rice on the bottom of a pretty white casserole dish and cover the rice with the delicious sauce and chicken. It’s not only delicious but beautiful. My sister Mary Fielder loves to serve potato salad with the cranberry meatballs.

English Pea Casserole
1 stick margarine
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped bell pepper
1 small jar pimento, drained
1 can English peas, drained
1 can water chestnuts, drained
1 can mushroom soup

Melt margarine. Add celery, onions and bell pepper. Cook together for a few minutes. Add pimento, English peas, water chestnuts and cream of mushroom soup. Mix well. Bake at 325 degrees for 20 minutes.

Andy’s Note: This is a different recipe, but really good. You must try!

Strawberry Crescent Bars
2 packages crescent rolls
2 (8-ounces cream cheese)
3/4 cup sugar
1 teaspoon vanilla
1 egg yolk, (save the white)
3/4 cup strawberry jam

Line a 9×13 inch dish with one package of rolls. Mix the cream cheese, sugar, vanilla and egg yolk in your mixer until smooth. Pour the mixture on top of your first crescent roll in the dish. Then spread the jam on top of the cream cheese mixture. Top with the second crescent roll and brush the egg white and sprinkle with a little sugar. Bake at 350 degrees for about 25 minutes.

Andy’s Note: If you have never made this, you have just got to try it. You can cut these in large squares or small ones for a tea shower. I usually bake these in a Pyrex dish.

I hope that you enjoy these fall dishes. Next week, we will begin our Thanksgiving dishes!

Happy cooking, Andy

“Southern Cooking with Andy Bedwell” may be purchased at The Messenger newspaper located at 1957 Rainbow Drive.

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