Name: Saucy Cranberry Chicken
Ingredients: 4 whole cloves

If we would therefore behave like good soldiers of Jesus Christ, we must be always on our guard, and never pretend to lay down our spiritual weapons of prayer and watching, till our warfare is ended by death; for if we do, our spiritual foe will quickly prevail against us. What if he has left us? It is only for a season; yet in a little while, and, like a roaring lion, with double fury, he will break out upon us again. Satan is such a evil enemy, that he seldom leaves us after the first attack. As he followed our blessed Lord with one temptation after another, so will he treat the Lord's servants. And the reason why he sometimes does not renew his attacks, is because God knows our weaknesses and at times are unable to bear an attack. Sometimes the pause in the temptations come because our adversary thinks it is better to assault us at a more convenient season.

George Whitefield

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

whole cloves

INSTRUCTIONS

1 2 1/2 lb fryer, cut into serving
:          -pieces
1/2 c  sifted all-purpose flour
2 ts paprika
2 1/4 ts salt *optional*
1 3/8 ts ground cinnamon
1/8 ts ground nutmeg
3/4 ts ground ginger
1/4 ts onion powder
1/8 ts ground thyme
1/8 ts pepper
1/3 c  butter
1 tb orange juice
1 1/2 c  jellied cranberry sauce
1/2 c  water
1/2 c  almonds, slivered *optional*
Was just parussing a gift of mine from a bit back...it is, would you
believe, a cookbook? *grin* anyway, I have here one that I am just *dying*
to share. This is from _Prairie Farmer Poultry Cookbook_, & from what I can
tell, it is going to serve me well.
Dry chicken pieces thoroughly. Sift together twice flour, paprika, salt,
cinamon, nutmeg, ginger, onion powder, thyme and pepper. Heat butter in an
11" skillet. Roll pieces of chicken in flour mixture. Place skin-side-
down, big pieces in the center, in skillet. Brown slowly 15-20 minutes.
Turn occasionally to prevent sticking. Add orange juice. Cover and cook
slowly for 20 minutes, turning occasionally. Pour off excess fat.
In a small saucepan, blend cranberry sauce, water, and cloves together.
Heat, stirring constantly, until sauce is melted and mixture is blended.
Pour 1/2 of this mixture over the chicen. Cover and cook slowly 15-20
minutes, or until chicken is fork-tender. Turn when necessary to prevent
sticking. Add the rest of the cranberry mixture and simmer, uncovered,
until a thick sauce is formed. Add almonds if desired. 4-5 servings.
Posted to EAT-L Digest 28 Dec 96
From:    Don Dunbar <envelope@ARTHUR.AVALON.NET>
Date:    Sun, 29 Dec 1996 21:25:13 -0600

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