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Recipe swapping at holiday time

By Staff
Traveling can be a very special experience these days. It is rewarding to get out of your daily routine and see how people are living in other areas of the states. What a beautiful time of year when the seasons are making themselves known. The colors give your mind a wake up call.
What we consume while traveling has changed considerably. When we were young, you stopped by a service station, had a coke, cheese crackers, and a Tootsie Roll Pop and were on your way.
Sometimes, if you were lucky, your Dad would get bubble gum. Lunch might be a sandwich that Mother packed.
Traveling by air changes things. Most airways do not serve meals anymore, just juice, colas, water and sometimes milk with a crunchy snack.
Staying with family makes traveling so much better. You have time to see what they are doing, spend time with your children and grandchildren or whoever you relatives might be, and last but not least least, share recipes.
Our daughter-in-law Christy is a good cook. She seasons everything so well and chooses her own flavors – usually according to what her family likes best. This is always fun to do and gives food a new twist. It always comes out good.
John, our son, is the grill master. I'm sure you have one in your family, too. He can put anything on the grill and make it good. He grills things like chicken, salmon and beef all cooked at the same time. It gives everyone a choice.
Christy gave me a good chicken recipe while we visited them. This will make a great holiday recipe. It is called Cranberry Chicken over Rice by Jean Lemley. It is quick and easy. Hope you enjoy.
Cranberry Chicken over Rice
6 to 8 chicken breast (boneless and skinless)
1 (8oz.) bottle French dressing
1/2 t. curry powder
1/4 c. brown sugar
1 can whole-berry cranberry sauce
1 small package of cooked rice
Salt and pepper chicken. In a saucepan, heat dressing with curry powder and brown sugar. Heat until it bubbles. Remove from heat and add cranberry sauce and stir. Pour over chicken.
Bake, uncovered, for 1 hour at 350 or until chicken is done. Serve over rice.
We hope you can use this to add to your holiday planning. Happy cooking!
Suzanne Langcuster is a food writer for the Franklin County Times.