Lorraine's Chicken

I was sharing an easy chicken recipe you gave me years ago with Kate. She
suggested we add it to our blog. I think you gave it to me about 30 years ago.
If I've altered it any you can fix it, but this is how I remember it We all
love it and Matt makes it at the fire station now because the guys really like
it.

Lorraine's Chicken

Chicken thighs and legs (we think bone in with skin are best)
Wishbone Russian dressing
Packet of onion soup mix
Apricot or peach preserves

Line heavy pot or skillet with foil. Put chicken in pot and coat with dressing.
Sprinkle onion soup mix over top. Drop a spoonful of preserves about 3 inches
apart on top. Seal foil tightly, put lid on pot and bake at 350* for 1 and 1/2
to 2 hours. (takes longer if you're cooking a larger amount if chicken that is
layered in the pot. A single layer won't take as long. But we always cook more
to have leftovers :). The meat falls easily away from the bone and skin when
done.



Anne Roberts
Sent from my iPad

Spinach cheese dip

This was one of the appetizers at Baird's this Christmas Eve and was certainly a welcome addition to the menu. We had it along with Mom's party dip, Dan's guacamole, and raw oysters.
And then there was dinner!


8 oz cream cheese
24 oz white American cheese (most grocery deli's have it in bulk)
1 package frozen spinach (thawed ,drained and chopped)
1 can Rotel (I prefer Hot)

Cube cheeses and melt in microwave, stir in spinach and Rotel.
That's it.

Cheese amounts are approximate, just aim for a 3 to 1 ratio of Wht Amer to Cream
Chz. Adjust the spinach and Rotel to taste.
Some people like mixing in ground sausage, cooked of course, makes a heartier
dip, (or really thick soup)

Ted Baird

The Dinning room table

 When Mom and Dad built and moved into 539 no Washington blvd in 1954  they
bought all new furniture. Mom especially loved the dining room furniture. As a young
person I wasn't that crazy about this French Provencal set but now I think it
fits perfectly into my home. I feel so fortunate to have it today and I love it,
but along with the table and chairs comes its magic.


It started when we were little and only the adults sat at "THE" table. For so
many holidays and events the extra leaves where put in the table and the table
was set with china and silver . The food was wonderful, candles were lit, drinks
and wine were poured and it was so extra special when you were old enough to be
granted a seat there. It was magic.


Its magic hit me this year as I was getting ready for Christmas. I sat down at
the table for a second. I  looked down the table now spread to seat 10 and I was
startled as I could see everyone sitting there.  It was like a scene out of Scrooge
with the ghosts of Christmas past. I could see my ghosts. I could see Dad at the
head of the table, laughing, Mom moving around the table, seldom sitting.
I see Grandpa DeCoursey there for Christmas brunch,  scrambled
eggs, link white sausage and gravy,  English muffins with orange marmalade, grits
for Grandpa, fruit, and  Grandma Foster, who really just wanted her coffee.


I could see John as a very young man before we were married sitting there,
first uncomfortably,  then comfortably,  then later at the head of the same table
but at our house. At our house he would be sitting there smiling enjoying seeing
his family happy. I see our  Christmas breakfasts we were eating,  always
the same for us. I think my girls all had the same breakfast on Christmas morning
this year. The recipes are all here in the family blog. They had sausage souffle
and cinnamon rolls, fruit and drinks. all made the night before so they could
enjoy Christmas morning.

This is the magic of the table...not the table but the beautiful meals served
with love to celebrate holiday after holiday. I hope our children and
grandchildren enjoy the ease of paper plates and paper napkins. I also hope
they get to know and enjoy  the beauty of china and linen and silver and crystal
and candles and wine and good food and a loving family at their dinning room table!
We did and its magic!