Recipe

RECIPE

RECIPE PAGE The Fruit of the Spirit Zion Tabernacle Church Indianapolis, Indiana

Apricot Chicken

Anna Cross Ingredients • 1½ lbs. boneless breast of chicken • 1 c. batted Russian or Catalina salad dressing • 2 tsp. mayonnaise • 1 pkt. Lipton onion soup mix • ¾ c. apricot preserves Instructions

Instructions Put potatoes, thyme in saucepan. Add water and boil together until soft. Drain potatoes and add milk, enough to cover the bottom of the pot. Let simmer 5-10 minutes on low heat. Add butter or margarine, garlic powder, salt and pepper. Mash well and serve. Milky WayCake and Frosting Carolyn Darring Ingredients Preheat oven to 350° . Place chicken in a shallow • 8 Milky Way bars • 2 tsp. vanilla baking pan. Stir the dressing, mayonnaise, soup • 2½ c. flour • ¼tsp.salt mix and preserves together and pour on top of • 2 c. sugar • ½ tsp. soda chicken. Bake for one hour at 350° . Serve over • 4 eggs • 1 c. chopped nuts brown or white rice. Serves 3 to 4. • 2 sticks margarine • c. buttermilk Garlic Mashed Potatoes

T. McGee Ingredients • 2 lbs. red potatoes, quartered • 1 tsp. fresh thyme leaves, minced • ½ c. milk, approximately • 2 T. butter or margarine • ½ tsp. garlic powder • Salt, pepper and seasoned salt to taste Instructions Melt 1 stick margarine with candy. Cream 1 stick margarine with sugar. Add eggs, one at a time, mix well after each. Add flour, soda, salt, buttermilk and vanilla, mix well. Add nuts and candy mixture. Pour into 9x13-inch greased and floured pan. Bake 1½ hours at 300° . Frosting: • 3 Milky Way bars • 2 T. milk • 1 stick margarine • ½ -¾ box powdered sugar Melt Milky Way bars with margarine. Add milk and powdered sugar. Mix until smooth. Pour on cooled cake.