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I am constantly amazed at how animated and talkative people get when you mention food. The mere aroma of certain foods can evoke memories that transport us back to a special place and time. Food can bridge the gap between all ages, races and ethnicities.
Let's face it, the only thing that should ever come between people is a table and some serving bowls.
I have always loved recipes that have ingredients in them that you would never in a million years consider putting together. It usually leaves me wondering who came up with it in the first place and was it intentional or was it making do with whatever was left lurking in the kitchen. I always call recipes like these “Happy Accidents” when you just start mixing a bunch of different things together like some deranged scientist and eureka you’ve created a new indescribably delicious taste.
When reading this recipe you think; “thousand island dressing and apricot preserves with onion soup mix” I’m not so sure about this. I was really skeptical myself until I tasted it and any doubts I had disappeared and were replaced with me wanting seconds.
Thousand Island Chicken
1 (8 oz.) bottle thousand island dressing
1 envelope dry onion soup mix
1/2 cup of apricot preserves
1 Big package of cut up chicken (usually about 3 pounds)
Place cut up chicken in 9 x 13 inch pan. Mix rest of ingredients and pour over chicken. Cover with foil. Bake at 325 degrees for 35 minutes, uncover. Bake another 20 minutes. Serve over rice.
When I was little my mother and I would always make Kraft Caramel Apples. We always did it one or two days before Halloween (under the guise that we would pass them out when family and friends stopped by for Trick-or-Treat). For some reason we never seemed to have enough to go around (I wonder why)? We had a hard enough time leaving them alone to let the caramel harden. It’s really hard to resist warm buttery caramel especially when mixed with the flavor and texture of a sweet, tart, crisp apple. Other than putting the sticks into the apples and removing the cellophane from all the caramels to put in the saucepan to melt, they really were a very easy treat to make. Well now I guess they are even easier thanks to the microwave oven. I don’t think it really makes much difference the only plus I can see using the microwave instead of the stovetop would be less chance of scorching the caramel.
Microwave Kraft Caramel Apples
4 or 5 medium size apples
Wooden sticks
1 (14 oz.) bag Kraft caramels
2 tbsp. water
Wash and dry apples; insert stick into stem end of each apple. Microwave caramels and water in small, deep glass bowl on high 2 1/2 to 3 1/2 minutes, stirring after each minute until sauce is smooth (if caramel sauce is too thin, let stand about 2 minutes before dipping apples). Dip apples into hot caramel sauce; turn until coated. Scrape excess sauce from bottom of apples. Place on greased wax paper. Store in refrigerator. Let stand at room temperature 15 minutes before serving to allow caramel to soften. Increase amounts according to number of caramel apples you wish to make.
I have always loved recipes that have ingredients in them that you would never in a million years consider putting together. It usually leaves me wondering who came up with it in the first place and was it intentional or was it making do with whatever was left lurking in the kitchen. I always call recipes like these “Happy Accidents” when you just start mixing a bunch of different things together like some deranged scientist and eureka you’ve created a new indescribably delicious taste.
