[Liz]

Apricot Glazed Chicken
So easy, prep-work literally takes a couple minutes.

Ing 3 chix breasts (boneless, skinless or bone-in) 1 cup Smuckers apricot preserves
1 cup Catalina salad dressing (or Russian) 2 tbl Dijon, 2 oz dried onion soup mix

Instructions Glaze: Mix well apricot preserves, Catalina dressing, onion soup mix, and Dijon. Place chicken in greased 9×13 b/dish. Pour apricot over evenly; bake 375 deg 40-45 min til chicken cooks thru. Do not crowd pan so chicken cooks evenly. Serve w/ green vegetable and a mound of flavored rice.

[Diana in Wisconsin]

Catalina and Henry’s were always Dad’s favorite salad dressings. I was in charge of ‘The Side Salads’ for supper when I was growing up. And the Chocolate Chip Cookies. (The secret? A little peanut butter in there keeps them stay soft a long time!)

https://www.allrecipes.com/recipe/9830/peanut-butter-chocolate-chip-cookies-from-heaven/

I made a batch of homemade French the other day. It was OK, but I only had the Smoked Paprika on hand, so it had a slightly different taste.

I am letting bottled dressings run out around here and am going with homemade, thereafter. We love Blue Cheese dressing and that’s easy to make. So is Ranch, and Thousand Island is just mayo, ketchup and pickle relish! ;)

[FamiliarFace]

My Mama used to make this exact recipe! Super yummy! We usually had rice as a side, along with a green veggie and/or salad, too, so the suggestions bring back fond memories!