Chicken recipe a great addition

When Sandy tasted Somers' Butternut Squash and Apple Soup - the recipe appeared in this column on Sept. 24 - she knew what to do. Her mother's chicken recipe had to be included in our recipes of outstanding dishes created, prepared, and served by all the great cooks in Somers.

Sandy's mother, Ethel Smith, liked chicken thighs in her recipe, but Sandy notes that we can use other parts of a chicken as long as it is skinned. Ethel's recipe is as versatile as it is delicious; it expands and contracts on demand. Sandy lines her baking dish with foil to make cleanup as easy and quick as her preparation.

Ethel's easy chicken

Chicken thighs, skinned, enough to serve 4

8 ounce jar prepared French dressing

1 can ( 8 ounces) whole cranberry sauce

Salt and pepper to taste

4 to 6 ounces prepared French fried onions

Mix the French dressing, whole cranberry sauce, salt and pepper in a large bowl. Dredge the chicken and coat well with the French dressing mixture. Set, covered in the refrigerator, for one hour. Line a baking dish with foil. Arrange chicken pieces on foil. Pour any leftover dressing over chicken. Bake in preheated 350 degree oven for 45 minutes. Remove dish from oven and sprinkle French fried onions on top. Return to oven to bake 15 minutes longer.

Sandy sends her thanks to us, too, for providing her with a great candy recipe for the holidays. Perhaps she'd like another recipe now that thoughts may be turning in a festive direction.

This recipe comes from our files. Like Sandy's chicken, these pralines are easily doubled.

Easy pralines

3/4 stick butter

1 cup brown sugar

1 cup granulated sugar

5 tablespoons milk

1/4 cup corn syrup

1-1/2 cups pecans, coarsely chopped

1 teaspoon vanilla...