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Baked Chicken with Dressing
Baked Chicken with Dressing, Cranberry Sauce, Green Bean Casserole, Sweet Potatoes, Dump Cake
Baked Chicken/Dressing
cranberry sauce
Green Bean Casserole
Sweet Potatoes
Dump Cake

Baked Chicken

3 1/2 pound chicken
1 t salt
2 T oil
3 T soft butter
1/2 t black pepper
1 onion quartered
Rub chicken inside and out in butter, oil, salt and pepper
Place onion inside chicken cavity.
Preheat oven to 350. Bake chicken covered for 65 minutes.
Check for doneness --fork hip- if tender, remove cover and bake 10 minutes
to brown.

Dressing
1 pone buttermilk cornbread
5 slices white bread buttered and toasted, crusts removed
large onion, chopped
2 stalks celery, chopped
1 stick butter
2 hard-boiled eggs
2 raw eggs
3 T sage
1 T vinegar
1 t salt
1 t pepper
2 cups broth (or enough to moisten)
Cool and crumble cornbread. Toast and cube white bread. Melt butter; add chopped onion and
chopped celery. Cook until tender. Preheat oven 375. Grease and flour 9 x 13 casserole. Add
dressing ingredients and cook 40 minutes.

Cranberry sauce

Green Bean Casserole
1 (15 1/2 oz.) can French style green beans, drained
1 (12 oz.) can whole kernel corn, drained
1 can Cream of chicken soup (or celery soup)
1/2 cup sour cream
1/4 cu chopped onion
1 cup grated cheese
1/2 t salt
1/2 t pepper
1 stack Ritz crackers
1 stick butter, melted
Preheat oven to 350. Stir in all ingredients except crackers and butter. Spray
2 quart casserole and place ingredients inside. Crumble crackers. Melt butter.
Place crumbled crackers over dish; pour melted butter over crackers. Bake
20 minutes.

Sweet Potatoes
3 or 4 sweet potatoes
1 stick butter, soft
1 1/2 cups sugar
1 cup Carnation milk
1 t vanilla
Boil potatoes until tender. Peel. Add butter; beat with mixer. Add milk and
vanilla with sugar. Beat until well blended. Pour into a two quart casserole
Topping:
1/2 cup brown sugar
1/2 cup flour
1/2 cup pecans
1/2 cup coconut
Mix ingredients and sprinkle over potatoes. Bake at 350 for 30 minutes.

Dump Cake
1 pkg. yellow cake mix
1 (20 oz.) can crushed pineapple in syrup
1 (21 oz.) can Comstock cherry pie filling
1 cup chopped pecans
1 stick butter
Butter 9 x 13 casserole. Dump undrained pineapple into dish; spoon evenly.
Dump in pie filling; spread evenly. Dump cake mix over cherries; spread evenly.
Sprinkle pecans over cake mix. Slice butter in thin pieces and place over pecans.
Bake at 350 for 45 -- 50 minutes.
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