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.

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Chicken Jubilee

SERVINGS 6-8people CHANGE SERVING SIZE people

COOK TIME 1hour

PREP TIME 15-20minutes

READY IN 1hour, 20 minutes

Ingredients

• 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

Instructions

1. Preheat oven to 325 degrees Fahrenheit.
2. Place chicken, skin side up, in baking pan. Sprinkle with salt and pepper. Drizzle with margarine; broil until brown.
3. Combine salad dressing, peaches, cherries, onion and chili sauce; spoon over chicken.
4. Bake for 1 hour or until chicken is tender. Serve over hot cooked rice or noodles.