I found this first recipe at Recipelink.com. The second one is from Cooks.com, but seems to be missing directions for the second step. In that recipe, the cranberry layer had pecans and crushed pineapple so maybe that is the one you remembered with the added "crunch" Cranberry Chicken Salad (from recipelink.com) FIRST LAYER 1 envelope unflavored gelatin 1/2 c. cold water 1 can condensed cream of chicken soup 1/4 c. mayonnaise 1 tbsp. lemon juice 1 c. diced cooked chicken 1/4 c. chopped celery 1 tbsp. chopped onion Pepper to taste SECOND LAYER 1 envelope unflavored gelatin 1/2 c. cold water 1 lb. can jellied cranberry sauce Method: First layer: Sprinkle gelatin on cold water to soften. Place over low heat; stir until gelatin is dissolved. Remove from heat. Blend soup, mayonnaise, and lemon juice; stir in gelatin. Chill until mixture begins to thicken. Fold in remaining ingredients. Pour into 1 1/2 quart mold. Chill until almost firm. Second layer: Sprinkle gelatin on cold water to soften. Place over low heat; stir until gelatin is dissolved. Remove from heat. Crush cranberry sauce with fork; add gelatin. Chill until mixture begins to thicken. Pour on top of chicken layer. Chill until firm. Unmold. Serve on crisp lettuce. Serves 6 to 8. CHICKEN CRANBERRY SALAD Printed from COOKS.COM 2 env. Knox gelatin 2 cans whole berry cranberry sauce 2 (8 oz.) cans crushed pineapple 2/3 c. chopped pecans 2 tbsp. fresh lemon juice SECOND LAYER: 2 env. Knox gelatin 2 c. Hellmann's real mayonnaise 6 tbsp. fresh lemon juice 4 c. cooked, diced white chicken meat 2 c. finely chopped celery 4 tbsp. chopped parsley Mix all ingredients in layer 1 together and pour into a 9x13 pan and chill until firm. (here is where there must be some missing directions. Maybe the chicken layer is placed on top of the cranberry layer and then inverted on a platter after chilling. No other directions are given)

i have the recipe for Mandarin Chicken Cut chicken into thick 1" slices you have to steam the chicken and then dip it into a tempura batter and fry it the sauce is: 1 cup of tomatoes with juice- I use whole can 1/2 cup cider vinegar 1/2 cup chopped onion salt to taste 1/2 cup crushed pineapple a cup sugar 1 slice fresh ginger 1 Tbsp soy sauce Green pepper combine all ingredients except pepper and bring to a rolling boil let simmer 20 minutes and thicken to desired consistency with the cornstarch and water paste serve on a bed of shredded lettuce spoon sauce over the chicken i'm from Idaho and we used to love going to the Mandarin Palace and House of Louie and we always ordered this dish. this recipe is from the East Side Restaurant which was in Ontario Oregon - where we would drive from Boise for Chinese Food.

Per the Panera Bread Cookbook, which I borrowed from my local library today, it's 3/4 cup canola or vegetable oil, not 1/4 cup. Ginger St. John's posted recipe is otherwise correct, Peter Reinhart wrote the forward but the cookbook was written by the Panera Bread team. I make a cobbled version which has essentially the same ingredients, except I add about 1/2 cup water which lightens the dressing. It's still quite good, but not so heavy and calorie laden.

Ruthanna, Here is a rather "dressy" chicken liver recipe I cut out of the Boston Globe a number of years ago. I made it once, and my husband almost swooned! I'll type it just as it appeared. JOE SIMONE'S CHICKEN LIVERS COOKED IN MILK "Joe Simone of Tosca restaurant in Hingham soaks chicken livers in milk for a couple of hours before sauteing them in oil. He says it tenderizes the livers and gives them a cleaner flavor. To them he adds apricots, dates, and other dried fruits soaked in the Italian wine vin santo, plus pancetta and onions." 1/2 cup dried apricots, snipped into thin strips 1 cup whole pitted dates 1/4 cup golden raisins 2 tablespoons currants 1 cup vin santo (Italian dessert wine) or another sweet wine 2 pounds chicken livers 2 cups whole milk Kosher salt and fresly ground black pepper, to taste Flour (for dredging) 1/2 cup olive oil 2 slices (1/4 inch thick) pancetta, coarsely chopped 2 onions, coarsely chopped 2 tablespoons chopped fresh thyme 2 tablespoons chopped fresh sage 1/2 cupe chicken stock 2 tablespoons butter, cut into 4 pieces Half a day in advance, soak the apricots, dates, raisins and currants in the wine. Set them aside at room temperature. Several hours before cooking, rinse and clean the chicken livers, removing any veins. In a large bowl, combine them with the milk and stir gently. Cover with plastic wrap and refrigerate for 2 to 4 hours. With a slotted spoon, lift the livers from the milk. Pat them dry with paper towels. Sprinkle them with salt. Place the flour on a plate. Dredge the livers in the flour, shaking off the excess. Have on hand a plate with a double thickness of paper towel. In a large skillet, heat the oil (there should be a thin film on the bottom of the pan). When the oil is very hot but not smoking, cook the livers in batches, without crowding them. Brown them well on both sides. Transfer them to the paper towels to drain, and cook any remaining livers in the same way. Remove the fat from the skillet. Add the pancetta and onions and cook them over medium-high heat for 10 minutes or until the onions are soft and the pancetta is crisp. Add the fruit and any wine left in the bowl to the skillet along with the sage and the thyme. Cook over high heat, scraping any brown bits that cling to the bottom of the pan. Add the stock and bring to a boil. Turn down the heat slightly and cook the sauce until it is reduced by half. Add the butter and swirl it around the pan just until it melts. Return the chicken livers to the pan and warm them through. Sprinkle with salt and pepper. Serve at once. Makes 6 servings. (We enjoy chicken livers with roasted, mashed buttercup squash and sauteed broccolini, which is how I think I served this delicious rendering). seagrass