Since autumn still hasn’t arrived and we tend to stick with menus that don’t heat up our kitchens when cooking, here are a couple of tasty recipes that you can enjoy and not slave over the heat fixing them. The Chicken Pacifica is a little change of pace from fried or grilled chicken we serve a lot in summer months. This Berry Jello Salad goes great with it and it’s a cool and refreshing salad to enjoy during these unusually hot summer days.
Chicken Pacifica
2 tablespoons oil
1 (2 1/2 to 3 pounds) chicken, cut into serving pieces
1 can (8 ounces) pineapple chunks in natural juice, drained (reserve juice) plus some water
1 envelope of dry onion soup mix (any brand)
2 tablespoons all-purpose flour
1/4 cup water
In a large skillet, heat oil and brown chicken.
Combine reserved juice with enough water to equal 2 cups; blend in onion soup mix.
Add mixture to skillet with chicken and simmer, covered, and stir occasionally for 45 minutes or until chicken is tender.
Remove chicken to serving platter and keep warm.
Into skillet, add flour blended with 1/4 cup water. Bring to a boil, then simmer, stirring constantly, until sauce is slightly thickened, about 5 minutes.
Add pineapple and heat through. Serve sauce with chicken.
Makes about 4 servings.
Berry Jello Salad
1 (24-ounce) carton of small curd cottage cheese
2 packages (3 ounces each) raspberry Jello or one raspberry and one strawberry
2 small cans of mandarin oranges or 1 large can
1 large can crushed pineapple (drained)
1 large carton of whipped topping
Fold together dry Jello with cottage cheese and whipped topping.
Add drained fruit and lightly mix.
Refrigerate for about 4 hours before serving.
Makes 4-6 servings.
