On Sun, 05 Oct 2003 06:07:28 GMT, Sylvia
> wrote:

>Ron wanted me to share Mom's two good recipes. The Ruby Chicken recipe
>has been modified for crockpot, which is a perfect way to cook it. But
>Mom cooked it in a covered frying pan or Dutch oven, just brown the
>chicken, add the remaining ingredients, bring to a boil, and simmer
>until done, about 50 minutes. The Beef Stroganoff I don't have, but cut
>some beef into small chunks, brown in butter with onions, add a can of
>mushrooms (with liquid) and a can of tomato paste, stir in some oregano
>and basil, simmer until the beef is tender, remove from heat and stir in
>sour cream to taste, and serve over hot cooked rice. Or do it the
>REALLY easy way: brown the beef, add mushrooms and a jar of Prego,
>simmer until done, etc.
>
>MMMMM----- Recipe via Meal-Master (tm) v8.04
>
> Title: Ann's Ruby Chicken
> Categories: Poultry, Crockpot, Kidscancook, Favorite, Gymnastics
> Yield: 4 servings
>
> 2 lb Chicken; pieces
> 1 md Onions; chopped
> 2 tb Oil
> 2 ts Salt
> 1 ts Pumpkin pie spice
> 1 cn Orange juice, concentrated
> 2 ts Orange peel, grated
> 1 lb Cranberries
> 1 c Sugar
>
> Night befo Chop onions, thaw orange juice and chicken, measure
> spices.
>
> In the morning: Add ingredients to crockpot. Cook 8-10 hours, till
> done. Serve over hot cooked rice.
>
> Copyright 1993 by Sylvia Steiger, www.SteigerFamily.com: This was
> one of my mother Ann Sharpe's favorite recipes and I have NEVER had
> it turn out less than delicious. It's so simple kids can make it
> easily and it is endlessly adaptable: use more or less onion,
> increase the pumpkin pie spice or divide that amount between
> cinnamon, ginger, allspice, and other pumpkin pie spice ingredients.
> You can even cut the sugar in half if you don't want a sweet note in
> the dish, but don't omit it completely or the cranberries will sour
> everything. Simply foolproof and delightfully tasty.
>
>MMMMM

What else could one do with this recipe without using cranberries or
pumpkin pie spice?