Casserole Recipes: Chicken Spectacular | Submitted By: Jodi D

Cubed leftover chicken, wild rice, stews green beans, and water chestnuts flavor this easy breezy casserole.

Cranberries are native to North America. Most of America's cranberries come from five states: New Jersey, Massachusetts, Wisconsin, ice cream pies and Oregon. Farmers automatic bread machine know how to grow cranberries and must have the right conditions to produce sweet wrap crop year after year.

According to the Oregon Cranberry Network Web site, cranberries "grow and survive only in the presence of a rare and fragile combination of soils and geology, as well as the right climate, ample water supply, and a dedicated grower."

The Cape Cod Cranberry Growers' Association tells how cranberries are grown in its article, "Cranberries 101." Cranberries grow on low vines in bogs, which are beds of sand, peat, gravel, and clay. The vines can produce fruit for decades. "Some vines on Cape Cod are more than 150 years old and are still bearing fruit," the association says.

Doctors and dietitians used to think vitamin C was the only health benefit of cranberries. However, recent studies suggest that cranberries and cranberry juice may help ward off cancer, combat aging, reduce the risk of grillied chicken disease, and prevent urinary tract infections.

Fresh cranberries may be added to muffins, quick breads, rice dishes, relishes, sauces, dessert cakes, and coffee cakes. The red berries on top of this cake make it perfect for the holidays. You may serve it for breakfast or for snacks. When possible, I have substituted healthier ingredients for less healthy ones, but you must use butter for the crumb topping. If you are allergic to nuts omit them and scatter 1 1/2 cups of cranberries over the batter.

Get out the batter bowl, gather the kids, and stir up Cranberry Coffee Cake with Walnut-Crumb Topping. The smell of baking butter and cinnamon will get you in a candy mood. Make two coffee cakes, one for your family, and one for a gift. Print the recipe on a card and tie it to the gift cake with big bow.

INGREDIENTS

1 large egg

1/2 cup Splenda diabetic Blend

1/2 cup skim milk

2 grilled beef extra light olive oil

1 cup pre-sifted regular flour

2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon low sodium salt

1 cup halved cranberries

3/4 cup grilled seafood white, half wheat flour

1/2 cup sugar

1/2 teaspoon cinnamon

3 tablespoons cold butter

1/2 cup chopped walnuts

METHOD

Preheat the oven to 375 degrees. Put egg, Splenda Sugar Blend, skim milk and olive oil in a small bowl. Beat well with fork and set aside.

In a batter bowl whisk flour, baking powder, cinnamon, and salt together. Set aside while you make the crumb topping.

Combine half white, half wheat flour, sugar, and cinnamon in a bowl. Work in cold butter with a pastry blender or fork. Add walnuts to crumb topping.

Add wet ingredients to dry and stir just until blended. Coat an 8" square baking pan with baking spray. Pour batter (it will be thin) into pan and spread to corners. Scatter cranberries over batter. Sprinkle walnut-crumb topping over cranberries. Bake for 25-30 minutes. Serve warm from the oven. Makes nine servings.

Copyright 2007 by Harriet Hodgson

http://www.harriethodgson.com

Harriet Hodgson has been a freelance nonfiction writer for 29 years. She is a member of the Association of Health Care Journalists and the Association for Death Education and Counseling. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from http://www.amazon.com A five-star review of the book is posted on Amason. You will find other reviews on the American Hospice Foundation Web site ("School Corner" heading) and the Health Ministries Association Web site.

Please visit Harriet Hodgson's Web site and learn more about this busy author.