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Cranberry Chicken
1 small Onion, sliced thin
1 cup fresh or frozen (unthawed) Cranberries
2 1/4 lb boneless, skinless Chicken –thighs
1/4 c Ketchup
2 teaspoon Brown Sugar
1 teaspoon Dry Mustard
2 teaspoon Cider Vinegar
1 1/2 teaspoon Cornstarch
2 teaspoon Cold Water
Salt
In crock-pot, combine onion and cranberries. Rinse chicken, pat dry, and arrange on
top. In small bowl, mix ketchup, sugar, mustard, and vinegar; pour over. Cover and
cook LOW until chicken is very tender (6 1/2 - 7 1/2 hours). Carefully lift chicken to a
warm serving platter and warm. Blend cornstarch and water. Blend this into cooking
liquid. Increase heat to HIGH; cover and cook, stirring 2 or 3 times, until sauce is
thickened (about 10-15 minutes). Season to taste. Pour over chicken.
Traditional Baked Beans
1 lb dried small white Beans
4 1/2 cups Water
1/3 cup Molasses
1/4 cup Brown Sugar
1 Onion, chopped 1/4 lb Salt Pork, in 1" cubes
1 teaspoon Dijon Mustard
1/2 teaspoon Salt
Combine all ingredients. Cover and cook on LOW 13-14 hours, stirring
occasionally if possible. For added nutrition, serve with rice or bread or cornbread.