A Simple Dinner:  TANGY CHICKEN WITH SWEET ONION & RUSSIAN SAUCE SPRINKLED WITH DRIED CRANBERRIES

For 4:

–6 chicken tenderloins or breast strips

–sweet onion salad dressing (bottled, one-third cup)

–Russian salad dressing (or Catalina; bottled, one-third cup)

–dried cranberries (packaged, 1 handful)

–salt and pepper

–olive oil

1 – Place one-third cup of Russian or Catalina salad dressing in a covered baking dish.  Add one-third cup of sweet onion salad dressing.  Sprinkle with several drops of olive oil.  Stir thoroughly.  Nestle the chicken in the sauce.  Season with salt and pepper.  Sprinkle 1 handful of dried cranberries on top.

2 – Microwave on high for 8 and one-half minutes.  When finished, test a center piece of chicken for doneness; if not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken and sauce hot.

–chicken and sauce inspired by the food.com web site.

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CATALINA COD WITH ONIONS – HORSERADISH SAUCE – PARSLEY ATOP JASMINE RICE

Note:  This recipe was originally intended for shrimp.

For 4:

–cod (size of 4 decks of cards, 1 pound)

–onion (one-half, sliced)

–horseradish sauce (bottled)

–green onions (2 stalks, chopped)

–white wine

–parsley (fresh)

–Catalina salad dressing (1 cup)

–jasmine rice

–salt and pepper

–olive oil

1 – Place 1 cup of jasmine rice in a covered baking dish.  Add 1 and three-fourths cup of water.  Season with olive oil.  Stir.  Microwave on high for 5 minutes; then microwave on 50 percent power for 10 minutes.  (You can freeze any rice that is left over.)

2 – Slice one-half onion, and place in a covered baking dish.  In a mixing bowl, place 1 tablespoon of horseradish sauce.  Slowly add 1 cup of Catalina salad dressing, stirring constantly.  Place the sauce in the baking dish.  Add white wine to make sauce your desired consistency.  Stir well.  Place cod in the sauce.  Season with salt, pepper, parsley, 2 stalks of chopped green onions, and olive oil.  Microwave on high for 9 minutes.

3 – Serve the cod hot, atop the jasmine rice.

–cod inspired by To the Taste of a King (fifties cookbook from Louisiana).