Saturday, December 1, 2007


Duck Sauce is a Chinese sauce recipe--no ducks. This is one of my favorite dishes and my darling oldest boy--Kraut's--favorite too.

1 pint (2 cups) apricot jam
½ (24 oz bottle) bottle ketchup (about 1 ¼ cups)*
1 pkg. Lipton (dry) onion soup

2 Tbs. brown sugar*
1 Tbs. flour

Mix all ingredients together and pour over about 12—14 boneless, skinless chicken thighs

Place into greased 9x13 pan, cover loosely with foil and bake in a 350° degree oven for 1½ to 2 hours or in a 400° oven for less time.

Serve with noodles. Eat lots of salad with this so you won’t get chicken overload and die right on the spot. Hot sourdough bread is nice too.

*Original recipe called for a bottle of Russian or Catalina dressing and if I have some on hand I use that instead of the ketchup and brown sugar. There is a recipe for Catalina dressing on this site.

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