<p>Ummmm – I’d get the chile sauce. The only thing I’ve used as a substitute is cocktail sauce, and it seemed fine to me. It’s the consistency that you want, to mix with the cranberry jelly.</p>
<p>If you’re not going to go out to get the chile sauce, I’d use ketchup instead.</p>
<p>One of our favorite, “What am I making for dinner” recipes is a quick chicken and potato bake. </p>
<p>The recipe is not exact as I tend to cook things until they “look” right.
Generally for the four of us I use:<br>
3 Large, frozen chicken breasts. (I do sometimes defrost these in the microwave and cut them in 1/2 for a quicker meal.)
4-6 potatoes–Scrubbed clean and diced, with skin on, into 1 inch chunks
Olive Oil–at least 1/4 cup
2-3 cloves minced garlic
Salt, pepper, and about teaspoon of one of the following spices: rosemary, oregano, italian seasoning mix</p>
<p>I toss everything into a large ziploc bag, shake it all up, and place into a 9 x 13 baking pan. Cook at 375 until chicken is firm and fully cooked. </p>
<p>Prep time is about 10 minutes. Cooking time varies. If I’ve defrosted the chicken it can be done in about 30 minutes. Usually I just use frozen chicken breasts, and it takes about 45 minutes to bake… </p>
<p>It seems a bit long to bake it, but we tend to do other things while it cooks.</p>
<p>Thanks veryhappymom. Unfortunately, I didn’t log on to CC until after I put the recipe together and stuck it in the oven this morning. I couldn’t find Chili Sauce anywhere in the store yesterday so I picked up Taco Sauce. I used your recipe but added the some Taco Sauce and a couple of big squirts of ketchup as substitutes for the missing chile sauce. It should be OK.</p>
<p>Let us know how it turns out.</p>
<p>I wouldn’t know what chili sauce is either - is that what it’s called? Would it be near tomato sauce?</p>
<p>This winter I added the following to my usual rotation. It is a nice change from chicken dishes. Found this on allrecipes.com:</p>
<p>Sausage stuffed squash for 4 </p>
<p>2 medium acorn squash
1 lb bulk sausage (I use Jimmy Dean maple flavored)
1/2 cup chopped celery
1/2 cup chopped onion
1/3 cup low-fat sour cream</p>
<p>Cut squash in half (from top to bottom). Remove and discard seeds. Place squash cut side down in microwave safe dish. Cover and microwave on high for 10 - 12 minutes until tender.</p>
<p>Meanwhile crumble sausage into a large skillet; add celery and onion. Cook over medium heat until no longer pink; drain. Remove from heat and stir in sour cream. Spoon into squash halves. Cover and microwace for one minute or until heated through.</p>
<p>Surprisingly good. (And I am not a big fan of sausage and DH isn’t a big fan of squash 
)</p>
<p>We have all sorts of varieties of chili sauces in the oriental foods section.</p>
<p>Heinz makes bottled chili sauce–that’s probably what the recipe intended.</p>
<p>I actually looked in the Oriental section of the grocery store. Then I tried the Latin food section. Then I tried the ketchup and mustard area. After that, I gave up and guessed on a substitution. It’s in the oven now and the smell is wonderful. In about 1/2 hour, I will take it out, slice it, and put it back in for another 30 min. or so. After that, I have a bunch of errands to run and this evening, I’ll pop it in to reheat.</p>
<p>I’ll let you know how it comes out. :)</p>
<p>My H and S would be drooling if they knew brisket would be waiting for them tonight! I think I’ll try it next week and see if I can find the elusive chili sauce.</p>
<p>WOW! I just took it out of the oven and sliced it. It was completely cooked through and tender. I thickened the juices a little then I placed the sliced brisket back into the pan with the slightly thickened juices. Sealed it all up tightly with foil and I’ll stick it back in the oven about 30 min. before he comes home from work. It’ll be served with mashed potatoes and broccoli with pudding (not that instant stuff) for dessert. I think hubby is going to love it.</p>
<p>In my supermarket, chili sauce is in the same section as the ketchup. I buy the Heinz brand. (It’s great as a meatloaf topper)!</p>
<p>My sister gave me the greatest meatloaf recipe.</p>
<p>It is called Sicilian Meatloaf</p>
<p>Make your meatloaf as you would traditionally…place on wax paper. Roll out like you would do a roulade.(the width should not be larger than the length of a loaf pan) Place Provolone and Prosciutto or Ham (even capricola) in the middle, then roll back up. Place in loaf pan and bake as usual…about 15 minutes before removing baste with tomato sauce so it makes a nice glaze</p>
<p>Mixed Potato Scallop - not low in calories or fat, but really delicious and satisfying.</p>
<p>You need: potatoes, sweet potatoes, onions, butter, milk and/or cream, and seasonings of your choice.</p>
<p>Use a casserole dish at least 4" deep, sprayed with cooking spray and set the oven for 350-400.</p>
<p>Fill dish a little less than half full with sliced potatoes. I use a combination of unpeeled red fingerlings and little white potatoes. Add chopped onions to taste. I’m from WA and believe there’s nothing better than a Walla Walla Sweet, but use whatever you like. </p>
<p>Cut up a couple of tablespoons of butter (or more if calories and fat aren’t a concern) over the potatoes and bake, covered, for 10 minutes or so, stirring to coat with the butter after the butter has melted. These regular potatoes take a bit longer to cook than the sweet potatoes, so the head start keeps the sweets from being too mushy.</p>
<p>During that 10 minutes, peel and slice enough sweet potatoes to end up with the casserole full up to about an inch from the top.</p>
<p>Take the potatoes out and add the sweet potatoes; stir to distribute the butter, then sprinkle with Wondra flour or regular flour through a sifter to very lightly coat the potatoes (what we’re doing here is a short-cut bechamel).</p>
<p>Heat milk, half and half, or evaporated milk or a combination (or skim milk…satisfactory results but I would rather cut calories in other ways) - probably a couple of cups, depending on size of casserole. I use a big Pyrex 2 or 4 cup measure and microwave until it is quite hot but not boiling.</p>
<p>Pour it over the potato mixture to cover the potatoes and season to taste. I like it fairly salty (the potatoes really seem to absorb it so it doesn’t taste salty) and I also use a good amount of fresh ground black pepper and fresh or dried thyme and marjoram or oregano, and I generally add some crushed red pepper flakes and fresh ground nutmeg. Don’t be timid - potatoes are bland and the seasonings are a critical element.</p>
<p>Make sure the dish isn’t too full or you’ll have a mess in the oven. Bake uncovered until it is bubbly and brown and potatoes are tender, about 30-40 minutes, stirring it once about half-way through the cooking time.</p>
<p>I’ve never ever served this dish to guests without being asked for the recipe. It’s great wth a pork or beef roast, roasted chicken, or spiral ham, steamed brocolli, and a fresh green salad. </p>
<p>And here’s a bonus: make more than you need and in the next few days, put the leftovers in a saucepan with a can or two of chicken or vegetable broth, maybe even some canned or fresh tomatoes, some cumin and ground coriander. Heat and then puree with a stick blender, adding water or milk if it is too thick…and presto, now it is a yummy creamy sweet potato soup.</p>
<p>nysmile, what time am I invited for? ;)</p>
<p>bulletandpima, I recently had dinner in someone’s home and they seemed to roll out the meatloaf like that but they stuffed it with onions (believe they were sauted first) and spinach (think it probably was fresh spinach that was sauted with the onions) and then put into the center. The meatloaf was topped with chili sauce after cooking. It was delicious! I asked for the recipe, but I have not gotten it yet.</p>
<p>veryhappy, It was delicious! We have enough leftovers for another meal and I made a dish to bring to my mother-in-law. I’m on the hunt for the elusive chili sauce. Next time I want to make it with your originally suggested ingredients and taste the difference. Yum–thanks.</p>
<p>Great, glad it worked and glad you liked it!! </p>
<p>I find the chile sauce right next to the cocktail sauce – either Heinz or the store brand – in a 12-oz glass bottle. I think it’s in the ketchup aisle.</p>
<p>And if you can’t find it, I think ketchup is probably a reasonable substitute. The chili sauce is basically a tomato-y sauce that’s a little bit thinner than ketchup.</p>
<p>nysmile and VeryHappy- Have you tried the Sweet and Sour brisket recipe in the old Joy of Cooking. It is absolutely the most delicious brisket I have ever tasted. It it a bit more labor intensive but worth it for a special occasion. I usually make it twice a yr, Passover and Hannukah. Can’t recall all the ingredients but it also uses the chili sause plus apple cider vinegar, brown sugar and red wine.
NYsmile the brisket will be even better the 2nd night. I find brisket only gets better after sitting a night in the frig.</p>
<p>Hi All - I also make a brisket recipe that my family loves, it is similar to the one described by mom60. Here it is. Sear any size brisket until brown, preheat oven to 325. Slice 2 yellow onions thinly and put in bottom of pan. Whisk together 3/4 cup ketchup, 3/4 cup water, 2 tablespoons vinegar, 2 tablespoons worcestershire sauce,1/4 cup brown sugar and pour over meat and onions. Bake covered for 3 1/2 to 4 hours. Cool, refrigerate overnight. Skim fat and trim fat from meat when cool. Slice, return to sauce and heat at 325 until reheated. My kids think the leftovers are better than the first meal.
I definitely need some new recipes since my 16 yo (the only one left at home) is bored with my typical meals.</p>