A Few More From Donna Horsfield

Vidalia Onion Chicken          Donna Horsfield
1 or 2 lbs chicken tenders (depending on how many people you are serving)
Vidalia onion dressing
Spray square or oblong glass dish or pan with non-stick cooking spray. Pour just enough dressing on bottom of the dish to cover it. Layer the chicken tenders side by side and then pour some dressing on top of the tenders - enough to barely cover them. If you still have chicken left, after the first layer, repeat the process. Just don't put so much dressing in that the tenders are floating in it.
Bake covered at 325 for about 30 minutes then uncover and cook for another 15 minutes or so. We always serve it with mashed potatoes and a side veggie.

Country Pie     Donna Horsfield
The crust:
1/2 8oz can tomato sauce (1/2 cup)
1 lb ground beef
1/4 c chopped onion
1/4 c chopped green pepper
1 1/2 tsp salt
1/8 tsp pepper
1/8 tsp oregano
1/2 c bread crumbs
Combine all of the above ingredeients in a bowl and mix well with a fork. Then pat the meat mixture gently into the bottom and sides of a greased 9 inch pie plate.
The filling:
1 1/3 c Minute Rice
1 1/2 8oz cans tomato sauce (1 1/2 cups)
1/2 tsp salt
1 c water
1 c grated cheddar cheese
Combine Minute Rice, tomato sauce, salt, water and 1/2 cup cheese. Spoon the rice mixture into the meat shell. Cover with aluminum foil. Bake in moderate over (350) for 25 minutes. Uncover, top with remaining cheese. Bake uncovered 10 to 15 minutes.

Cranberry Nut Bread       Donna Horsfield
2 c sifted flour                   (4)
3/4 c orange juice              (1 1/2)
1 1/2 tsp baking powder    (3)
2 tsp orange rind                (4 tsp)
1 tsp salt                             (2)
1 c sugar                             (2)
1/2 tsp baking soda            (1)
1 c cranberries                    (2)
1 egg                                   (2)
1/2 c walnuts                       (1)
1/4 c soft shortening            (1/2)
Sift flour, baking powder, salt and baking soda into mixing bowl and set aside. Put egg, shortening, orange juice, rind, and sugar into blender. Cover and process at MIX until well blended. Stop blender and add nuts and cranberries. Cover and process at CHOP. Empty into flour mixture and mix buy hand only until flour is moistened. Pour into greased 9x5x3 loaf pan and bake at 350 for 50 to 60 minutes or until toothpick comes out clean. Cool on wire rack for at least 1 hour before removing from pans.
*Recipe yields one loaf. Numbers to the right are recipe doubled. This will yield 2 regular loaves or 3 small loaves using mini loaf pans.