As host of a cooking show, Arlene got a lot of recipe recommendations in the mail! In this 1994 episode, she cooks up three different ideas that were sent to her by viewers of At Home. First is a cranberry pour-over chicken, which combines delicious sweet and savory flavors. Next is a side dish called “Grandma’s Asparagus Thing.” For dessert, it’s a quick and easy dump cake.
Do you have a favorite family recipe? Post it in the comments so we can hear all about it!
Cranberry Pour-Over Chicken
This easy recipe makes a delicious sweet-and-sour main dish.
Ingredients
- 2 lbs boneless, skinless chicken breast, cut into 2" pieces
- 1 can whole berry cranberry sauce (15 oz)
- 1 small bottle Catalina or Russian salad dressing (8 oz)
- 1 package dry onion soup mix
Instructions
- Preheat oven to 350 degrees. Spray 13"x9" baking dish with cooking spray. Layer chicken evenly across bottom.
- Combine cranberry sauce, dressing, and soup mix in a bowl, then pour evenly over chicken. Make sure every piece is covered in sauce.
- Bake at 350 degrees for one hour or until the chicken reads 165 degrees in the thickest part when tested with a meat thermometer. Remove from oven and allow to cool 5 minutes before serving. Enjoy!
Grandma’s Asparagus “Thing”
This veggie casserole makes a great side dish!
Ingredients
- 4 medium-sized potatoes, peeled and sliced
- 1 large onion, sliced
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 can asparagus spears (fresh or frozen can work, too)
- 1/2 stick salted butter, cut into pieces
Instructions
- Preheat oven to 350 degrees. Grease a large casserole dish. Layer sliced potatoes in bottom, followed by a layer of onion pieces.
- If using canned asparagus, drain. If using frozen asparagus, thaw in microwave, then drain. If using fresh asparagus, wash and drain.
- Place asparagus spears across top of onions in a pretty pattern. (You can cut them into bite size pieces or leave whole.) Dot the top with butter pieces.
- Bake, tightly covered with a lid or tinfoil at 350 degrees for 1 hour. Enjoy!
Viola’s Pineapple Cherry Dump Cake
This easy dessert comes together so fast you almost can't believe it.
Ingredients
- 1 box yellow cake mix
- 1 can crushed pineapple in juice (15 oz)
- 1 can cherry pie filling (15 oz)
- 1/2 cup chopped walnuts or pecans
- 1 stick butter, cut into pieces
Instructions
- Grease a 13"x9" cake pan. Spread crushed pineapple evenly over bottom of pan. Spread pie filling over pineapple.
- Sprinkle dry cake mix evenly over fruit mixture. Sprinkle chopped nuts on top of cake mix. Dot top with butter pieces.
- Bake at 350 for 30-40 minutes, until fruit filling is bubbling and top if browned in spots. Allow to cool 15 minutes before serving. Enjoy!
Transcript
The transcript from this program is not available.
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