Roast Sticky Chicken

Ingredients
4 tsp. salt
2 tsp. paprika
1 tsp. onion powder
1 tsp. dried thyme
1 tsp. white pepper
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
1/2 tsp. garlic powder
2 onions, quartered
2 (4 pound whole chickens)

Directions

  1. In a small bowl, mix together all the spices.
  2. Remove and discard giblets from chicken. Rinse chicken cavity and pat dry with paper.
  3. Rub each chicken inside and out with spice mixture. Place 4 onion quarters in each chicken. Place chickens in ziplock bag or double wrap each chicken in plastic wrap. Refrigerate overnight, or at leas 4-6 hours.
  4. Pace chickens in roasting pan. Bake uncovered at 250 degrees for 5 hours or until breast temperature is 150 degrees or thigh temperature is 175 degrees. Let sit for 10 minutes before carving.
  5. P.S. You could also spatchcock the chicken. Spatchcocking is when you cut the spine out the chicken and then flatten it. It cooks faster this way, so if you choose to do this, make sure you use a thermometer. Just put the onions under or on top or the spatchcocked chicken.

Creamy Chicken Divan 1

Leslie Reddiex-Hawkes

Ingredients
1 pkg. Velveeta Shells and Cheese Dinner
2 Tbs. butter
1/4 C Miracle Whip
2 Tbs. flour
3/4 C milk
1 pkg. (10oz.) frozen broccoli
1 1/2# or 2 medium boneless, skinless chicken breast, cooked and shredded
2 Tbs. parmesan cheese

Directions
1. Pre-heat oven to 350 degrees
2. Make Velveeta shells and cheese according to directions.
3. Melt butter over low heat; Add Miracle Whip and flour, mix until blended. Stir in milk and cook until blended and thickened.
4. Put mixture into 9×13 and place chicken on top. Then put broccoli on top of chicken.
5. Pour Miracle Whip over mixture and sprinkle parmesan over top.
6. Bake for 35-40 min.

Vegetable Salad

Ingredients
1 C broken green bean, drained
1 C wax beans, drained
1 C kidney beans, drained and rinsed
1 yellow onion, sliced
1 green pepper, sliced

DRESSING:
1/3 C vegetable oil
2/3 C vinegar
¾ C sugar
1 tsp salt
½ tsp. pepper


Directions
1. Combine green beans, wax beans, kidney beans, onion and green pepper.
2. Mix all the dressing ingredients together. Pour over the bean mixture and mix together.
3. Cover and let stand overnight in refrigerator.

Tex-Mex Chicken Soup

Ingredients
½ C chopped onion
2 garlic cloves, minced
1 Tbsp. vegetable oil
4 C chicken broth
3 C cubed chicken
3 medium zucchinis, sliced
1 (14-1/2 oz.) can diced tomatoes, undrained
1 (11 oz.) can whole kernel corn, drained
½ C salsa
2 tsp cumin
1 tsp salt, optional
¾ tsp pepper
½ tsp dried oregano
Shredded cheddar cheese, optional
Tortilla chips, optional

Directions
1. In a 4-qt. soup kettle, saute onions and garlic in oil until tender.
2. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
3. Serve with cheese, sour cream and tortilla chips, if desired.

Tasty Coffee Cake

Ingredients
1 C sugar
1 C oil
4 eggs
2 C flour
1 tsp baking powder
1 (20 oz) pie filling of your choice
Powdered sugar

Directions
1. Preheat oven to 350 degrees.
2. Cream sugar and oil. Add eggs and mix well.
3. Combine flour and baking powder and add to oil mixture. Spread half of the batter in a greased 9×13 baking pan; top with pie filling. Spread remaining batter over pie filling.
5. Bake for 30 minutes. Dust with powdered sugar.


Magic Fruit Cobbler

Ingredients

¼ c Butter or Margarine
1 Lg can or 2 mediums cans fruit (with juice)
¾ C milk
1 C sugar
1 C flour
1 ½ tsp. baking powder
2 Tbsp. sugar

Directions
1. Preheat oven to 350 degrees.
2. Melt butter in bottom of 8×8 baking dish.
3. Mix milk, sugar, flour and baking powder and pour over butter. DO NOT STIR. Pour fruit over batter. DO NOT STIR. Sprinkle 2 Tbsp sugar over top.
4. Bake one hour. Fruit will sink and batter will rise.
5. Add a little cinnamon to peaches or apples and almond flavoring to cherries. Use your imagination!

Sugar Cream Pie #3

ALETHA HUTCHINSON


Ingredients
1 baked pie shell
1 stick butter
2 C milk
1 C sugar
¼ C corn starch
½ C milk
1 tsp vanilla
nutmeg

Directions
1. In saucepan, bring butter, 2 C milk, and sugar to a l until butter melts.
2. In bowl, mix corn starch, ½ C milk and vanilla. Pour into boiling mixture and stir until thickened.
3. Pour into pie shell and sprinkle with nutmeg. Serve.

Sugar Cream Pie #2

Aletha Hutchinson

Ingredients
1 unbaked pie shell
½ C brown sugar
½ C white sugar
½ C butter
½ C flour
1 ½ C half & half
1 egg white
nutmeg

Directions
1. Preheat oven to 350 degrees.
2. Cream butter and sugars together. Add flour, then milk.
3. Beat egg white until stiff, fold into pie mixture. Sprinkle with nutmeg
4. Bake for 40 minutes.

Sugar Cream Pie #1

This is my favorite recipe for this pie.

Aletha Hutchinson

Ingredients
1 unbaked pie crust
2 ¼ C water
6 Tbsp. butter
1 tsp vanilla
1 ½ C sugar
¾ C flour
¾ C Coffeemate creamer
nutmeg

Directions
1. Preheat oven to 350 degrees
2. In a medium saucepan, bring to a boil the water, butter and vanilla.
3. In a bowl mix sugar, flour and Coffeemate together. Stir into boiling mixture. Stir until thickened. Pour into pie shell and sprinkle with nutmeg.
4. Bake for 20 – 25 minutes.

Ranch Chicken

Ingredients
½ C grated parmesan cheese
1 ½ C crushed cornflakes
1 (1 oz.) packet ranch salad dressing mix
2-pounds chicken drumsticks
½ C butter, melted

Directions
1. Preheat oven to 350 degrees
2. Combine cheese, corn flakes and dressing mix. Dip washed, dried chicken in butter and dredge in cornflake mixture.
3. Place in sprayed 9×13 baking dish and bake uncovered for 50 minutes. Serves 6.