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It is the season of cranberries, among other varieties of foods at this time of the year. Just a bit of information about cranberries. When the pilgrims landed in New England, the little crimson berry, now so popular on festive days, was a puny thing about the size of a pea growing in small patches. A gusty day way down Cape Cod way, the sea broke through a strip of beach and spread a level three inch carpet of sand over the best wild cranberry bog existing in those parts. When the people saw the havoc of the storm the feeling was bitter. But smothered plants finally broke through this disaster, lo and behold, the harvest of berries was multiplied four times in quantity size and flavor. The pilgrims were no longer angry with the storms that preceded this find. They helped to bring precious sand to help in growing cranberries throughout the peninsula.  End of information for now.

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QUICK AND EASY CRANBERRY CRUNCH
1-1/2 c. oats
1/2 c. flour
3/4 c. brown sugar
1/4 t. cinnamon
1/3 c. butter or margarine
1-16 oz. can jellied or whole cranberry sauce

In a bowl, combine first four ingredients. Cut in butter until crumbly. Spread half the mixture into a greased eight inch square baking dish. Carefully spread with cranberry sauce. Top with remaining crumb mixture. Bake at 350 degrees for 45 minutes. Serve warm or cool. Serves eight. Note: A scoop of ice cream or a squirt of Redi-Whip® will dress it up.

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CRANBERRY/ORANGE MUFFINS
2 c. flour
1 c. sugar
1-1/2 t. baking powder
1/2 t. baking soda
1/4 c. butter margarine, melted and cooled
1 egg, beaten
1 t. vanilla
1 t. grated orange peel
3/4 c. orange juice

Grease or paper-line muffin pan. In a bowl, mix together first four ingredients until blended; stir into flour mixture just until moistened. Stir in cranberries. Spoon batter equally into pan. Bake at 375 degrees 20-25 minutes or until golden brown. Let sit 10 minutes. Remove to a wire rack to cool. Makes 12-15 muffins. Note: If you don’t have a second muffin pan, put excess into an oven-proof small glass or metal dish.

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Perhaps some of you have made this dish so it could be a reminder to make it again. It is delicious.

CRANBERRY 
CHICKEN BAKE
1-16 oz. can whole cranberry sauce
1 c. Russian salad dressing or French dressing
1 envelope onion soup mix
1-2-1/2 lb. chicken, cut into serving pieces
Salt and pepper

Combine first three ingredients in a bowl, mixing well. Place chicken in a single layer into a 9x13 inch baking dish. Pour cranberry mixture over chicken; cover and refrigerate for three to four hours.

Remove cover from baking dish. Bake chicken, uncovered at 350 degrees about 1-1/2 hours or until chicken tests done, stirring the glaze and basting chicken occasionally during cooking period. Serve chicken and glaze immediately. Refrigerate leftovers. Makes four servings. Note: You can substitute your choice of chicken breasts or thighs to serve four people if you wish.

Thought for the Day: Sorry looks back, worry looks around, faith looks up.

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