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OVEN BARBEQUE CHICKEN
2          T. cornstarch
½         cup water
½         cup catsup
¾         cup vinegar
½         cup molasses
½         cup soy sauce
1          clove garlic, mashed
½         cup brown sugar
½         cup apricot jam
1          cut up chicken or chicken parts

Blend cornstarch and water in saucepan, and add all ingredients but the chicken. Cook over low heat until thick. Boil for one minute. Brush over chicken. Bake at 300 degrees for an hour and a half, or until tender. Do not baste while cooking.

Arlene Bender, member, Verendrye Electric Cooperative and SRT Communications, Inc., April 2014

PINEAPPLE SOUR CREAM PIE
2          3-oz. packages instant vanilla pudding
1          8-oz. can crushed pineapple
2          cups sour cream
1          T. sugar
1          9-inch baked pie shell or graham cracker crust
            Whipped cream; optional
            Maraschino cherries, well-drained; optional

Combine Jell-O pudding mix pineapple and juice, sour cream and sugar in deep, narrow bottom bowl. Beat slowly with rotary beater or on lowest speed of electric mixer for one minute. Pour into pie shell. Chill at least 3 hours. Garnish with whipped cream, additional pineapple or maraschino cherries.

Test notes: We made two pies: one with a graham cracker crust and one with a regular pie crust. Both were tasty and easy to make! To trim calories, you might consider using a light sour cream and sugar-free pudding.

Arlene Bender, member, Verendrye Electric Cooperative and SRT Communications, Inc, April 2014

 

 

 

 

 

 


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