This week’s column is dedicated to Rosie G. and his Lady – such a pleasure to watch them dance.

Sweet-Tart Cranberry Chicken

2 boneless, skinless chicken breasts

1/2 cup onion, chopped

1 tablespoon oil

1 cup ketchup

1/2 cup brown sugar, packed

2 to 3 teaspoons orange zest

1 cup cranberries

Bake chicken, uncovered, in a greased 13 by 9 inch pan at 400 degrees for 25 minutes. Saute onions in oil over medium heat; add ketchup, brown sugar, orange zest and cranberries. Pour over chicken breasts and bake, uncovered, an additional 20 minutes. Makes 2 servings.

Swiss Potato Kugel

1 cup onion, minced

2 tablespoons butter

4 cups potatoes, peeled and diced

2 cups shredded Swiss cheese (or cheddar or mozzarella)

1/4 cup flour

1 teaspoon salt

1/4 teaspoon pepper

3 eggs

3/4 cup half-and-half

Saute onion in butter until tender; remove from heat. Stir in potatoes; set aside. Combine cheese, flour, salt and pepper; add to potato mixture. Beat eggs and half-and-half together in another bowl; mix into potatoes. Spread in a greased 9 by 9 inch baking pan; bake, uncovered, at 350 degrees for 20 to 30 minutes. Let cool 5 minutes before serving; cut into squares.

Nutty Pudding Cake

18 1/2 ounce box yellow cake mix

15 3/4 ounce can butterscotch pudding

2 eggs

1/3 cup sugar

6 ounce package butterscotch chips

1 cup slice almonds

Blend together cake mix, pudding and eggs; spread in a greased and floured 13 by 9 inch baking pan. Top with butterscotch chops and almonds; bake at 375 degrees for 30 minutes. You may also use pecans for the almonds and chocolate chips for the butterscotch if desired.

Stuffed Sweet Peppers

3 cups torn bread

1 cup Colby, Muenster of American cheese diced

1/2 cup mayonnaise-style salad dressing

2 teaspoons sugar

1/4 teaspoon Worcestershire sauce

4 green peppers, stemmed and halved

Combine bread, cheese, salad dressing, sugar and Worcestershire sauce, blending well. Divide mixture equally among pepper halves.

Our thought for the week: “A cook knows how to make something; a chef knows why to make it that way.”