a couple scoops (16 ounces) of apricot/pineapple jelly
and a couple of pounds of boneless chicken placed in a crock and set on high three hours or on low for six. Served over brown rice, deliciousness abounds.
I have also baked this in a 9 x 13 square pan, baked uncovered while I baked brown rice. It thickened naturally when baked for about 45 minutes.
HOLD THE PRESSES! INGREDIENT ALERT!
I FORGOT TO CHECK A LABEL!
Wishbone Russian is not gluten-free! YIKES!
The label says modified food starch (corn or wheat)!
So, I did some research and have found several Russian dressings that have no gluten listed on the label.
I used Kroegers brand. This brand is carried by many independent grocers. It must be fairly attainable because today the Kroger label is a pop-up ad on my yahoo account.
Whew! Back to the non-essential story... _____
It's a difficult challenge for a family as tight as ours to be so far distant from them for most of the year. We do travel "home" often and decamp at our little holiday home. (I've referred to it before as a dusty little lake house without the lake,) and while we are here, we do house fix-up and reconnect with family.
I have encouraged all my siblings (8 of them) to escape the heat, come to the cool weather and bring their children so my children can learn to know and love their cousins.
Over the years, we have fostered many close (sometimes too close--as is evidenced by the photo of the pile of little bodies asleep in the "Pit") relationships between the cousins, many of whom have three or four peers their age. (We sisters do tend to have babies on matching schedules.)
The food is always remarkable and one of the sisters made this delicious meal outdoors in her crockpot.
A 16 oz. bottle of Russian dressing, a couple scoops (16 ounces) of apricot/pineapple jelly and a couple of pounds of boneless chicken tenders placed in a crock and set on high three hours or on low for six. Served over brown rice, deliciousness abounds.
RECIPE HINT: In the crockpot, the liquid doesn't evaporate off, so I had to add thickening to the sauce. I used Ultra Gel (modified food starch) because I can just sprinkle it in and stir. I have also used rice flour that way. (It has no glue, so it doesn't gum up and clump.) I have also made a mix of 2 Tbs. corn starch and 1/4 cup water to thicken hot foods.
The children love it~ Bon apetite!