CHIKNALA.TXT                                                     D-7



			CHICKEN ALA APRICOT             (Martha Sharp)

 1 bottle (8 oz) wish-bone Russian dressing
 1 envelope lipton onion soup mix
 1 jar (12 oz) apricot preserves
 2.5 to 3 lbs chicken, cut into serving pieces
	Note: recommend using boneless, skinless chicken breasts

 1. In small bowl, combine Russian dressing, onion soup mix, and
	preserves.  Note: this makes about 2.25 cups

 2. Grill or broil chicken, basting frequently with half the glaze
	mixture during the last 30 minutes of cooking.

 3. Cover and refrigerate remaining glaze.

 Makes about 4 servings

 The glaze is also good on spareribs, pork chops, ham, steaks, and hot
 dogs.



 CBSDRESS.TXT



                       CORNBREAD SAUSAGE DRESSING

  1 recipe Aunt Jemima, Quaker, or   1/4 cup melted margarine
    Ballard corn bread               1/2 tsp sage
  1 lb regular pork sausage          1 10 3/4 oz can condensed chicken
  2 cups sliced celery                 broth
  1 cup chopped onion                3/4 cup water
  6 cups soft bread cubes            2 eggs, beaten
  NOTE: I use Ballard mix and honey wheat bread for the bread cubes.

 1. Bake corn bread to package directions, cool.

 2. Brown sausage with celery and onion. Drain excess fat.

 3. Crumble cornbread into a large bowl.  Add sausage mix, bread cubes,
    margarine, and sage.  Mix well.

 4. Add broth, water, and eggs.  Toss until  bread is thououghly
    moistened (add additional water for more moist dressing - Dad uses
    about 1 1/2 cups extra water).

 5. Put in 9X13 baking dish and bake at 400 degrees for 40 - 50 minutes.