Recipe(tried): Favorite company meal.....

This is one of my favorite meals that is not too complicated. The chicken takes about 5 minutes to put together. The carrots can be cooked ahead of time and then warmed up with the other ingredients, the rice pilaf can be made ahead and reheated in the microwave, the salad and dessert can be made ahead of time also.

Cranberry Chicken

1 can whole cranberry sauce
1 8-oz. Catalina salad dressing
Chicken breasts, skinless, boneless

Put chicken breasts in a 9x13 inch baking pan. Combine cranberry sauce and salad dressing. Pour over chicken breasts. Bake at 350 for about 45 minutes.

HONEYED CARROTS

3 tbs butter
4 cps slice carrots, cooked
3 tbs orange juice
1 1/2 tsp salt
1/4 ginger
4 tbs honey

Combine all ingredients in a saucepan. Cover and cook
over low heat 15 minutes, stirring occasionally.
Serves 6.

HERBED RICE PILAF

1 cup uncooked long grain rice
1 cup chopped celery
3/4 cup chopped onion
1/4 cup butter or margarine
2 1/2 cups water
1 package (2 to 2 1/2 ounces) dry chicken noodle soup mix
2 Tablespoons minced fresh parsley
1/2 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1 Tablespoon chopped pimentos, optional

In a large skillet, cook the rice, celery and onion in butter, stirring constantly, until rice is browned. Stir in the next six ingredients; bring to a boil Reduce heat; cover and simmer for 15 minutes. Stir in the pimentos if desired. Remove from the heat and let stand, covered, for 10 minutes. Yield: 6 servings

AUTUMN APPLE SALAD

1 can (20 ounces) crushed pineapple, undrained
2/3 cup sugar
1 pkg. (3 ounces) lemon-flavored gelatin
1 pkg. (8 ounces) cream cheese, softened
1 cup diced unpeeled apples
1/2 to 1 cup chopped nuts
1 cup chopped celery
1 cup whipped topping
Lettuce leaves

In a saucepan, combine pineapple and sugar; bring to a boil and boil for 3 minutes. Add gelatin; stir until dissolved. Add cream cheese; stir until mixture is thoroughly combined. Cool. Fold in apples, nuts, celery and whipped topping. Pour into a 9-in. square baking pan. Chill until firm. Cut into squares and serve on lettuce leaves. Yield: 9-12 servings.

GOBLET CHEESECAKE

12 oz. cream cheese
1 cup sour cream
1/4 cup sugar
1 teaspoon vanilla
1 cup graham crumbs, about 7 crackers
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine

With a food processor, beat until smooth, cream cheese, sour cream, sugar and vanilla. Cover and refrigerate.

Meanwhile, crush enough graham crackers. Pour crumbs into a 10-12 inch frying pan and cook, stirring, over medium heat until crumbs begin to smell toasted and darken slightly, 3-4 minutes. Stir in cinnamon and butter, cut into small pieces. Stir until butter melts. Remove from heat; let stand to cool slightly. Spoon crumb mixture equal into 4 glasses with or without stems. Pat crumbs up along one side of glass. Beat chilled cream cheese mixture until creamy, and carefully spoon into glasses without disturbing the crumbs. Serve, or cover and chill as long as overnight. Makes 4 servings.