1 teaspoon ginger
2 medium green peppers, cut in strips
4 teaspoons cornstarch
¼ cup water
Sprinkle chicken with 3 teaspoons of the salt. In large skillet, brown chicken pieces in melted butter. Add cranberry juice cocktail. Add onion, lemon juice, ginger and remaining 1 teaspoon salt. Cover and simmer 30 minutes. Add green pepper; simmer 10 minutes longer. Blend cornstarch and water; stir into chicken mixture. Serve with hot cooked rice. Yield: 12 servings.
Cranberry Apricot Ham Glaze
1 lb. can Ocean Spray Jellied Cranberry Sauce
½ cup brown sugar
½ cup drained canned apricots, sieved or 1 can strained apricot baby food
Beat cranberry sauce with beater until “saucy” smooth. Add brown sugar and sieved apricots. Spoon over ham the last half hour of baking or heat and pour over ham slice just before serving.