"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Pineapple-Apricot Chicken, by Jenni Shields, is from The Logan 12th Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6-8 boneless chicken breasts 3/4 cup pineapple-apricot jam 3/4 cup French dressing 1 - 1 oz. pkg. onion soup mix
Combine everything but chicken. Put chicken in crock pot and pour sauce on top. Cook until tender, about 4-6 hours. Stir every hour to mix chicken and sauce. Serve over rice or on buns (tastes great with provolone cheese on toasted buns). This is also great as a freezer meal.
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