Thirty some years ago, before today’s current interest in food and cooking, a group of young men attending a culinary institute in Connecticut asked to schedule a retreat at Bethany. None of them were known to us except for one, but it took no time for all of us to feel at home with each other. I have fond memories of that experience.
I was of course pleased that they appreciated the food prepared for them, in particular a chicken dish which we served for many retreats back then and which they unanimously praised. It was my version of a recipe adapted from an old homemaker’s paperback of prizewinners. It still amuses me to remember these “professional chefs in the making” as they left, each of them clutching a copy of this recipe from a housewife’s collection of favorites, and featuring a bottle of store bought salad dressing.
CHANGE SERVING SIZEpeople
READY IN1hour, 20 minutes
- 2 chicken broiler-fryers, cut up
- 1 tsp. salt
- ¼ tsp. pepper
- ¼ cup margarine melted
- 2 cups catalina salad dressing
- 2 cups peach slices drained
- 2 cups cherries sweet, dark, drained
- 1 onion medium, sliced
- ½ cup chili sauce
- rice cooked, hot
- Preheat oven to 325 degrees Fahrenheit.
- Place chicken, skin side up, in baking pan. Sprinkle with salt and pepper. Drizzle with margarine; broil until brown.
- Combine salad dressing, peaches, cherries, onion and chili sauce; spoon over chicken.
- Bake for 1 hour or until chicken is tender. Serve over hot cooked rice or noodles.