1 12-oz. can cola
1 tbsp. Worcestershire sauce
1 6-oz. can tomato paste
¼ tsp. salt
2 tbsp. finely chopped onion
1 tbsp. red wine vinegar or cider vinegar
2 3-lb. frying chickens, cut in half

In a saucepan, combine all ingredients except chicken; bring to a boil, reduce heat and simmer, uncovered, for 15 minutes. Set off heat and cool to room temperature. Reserve ½ cup for basting. Cover and refrigerate. Carefully loosen skin of the chicken; brush remaining sauce under skin of each chicken half, distributing sauce equally among chicken halves. Place chicken on grill rack; grill, uncovered, over indirect medium heat for 20 minutes. Turn; grill 20-30 minutes longer or until juices run clear, basting occasionally with reserved sauce. Or, place chicken on foil-lined baking sheets and bake at 375° for 45-60 minutes, covering loosely with foil to keep from over-browning if necessary. To reduce the sugar content for diabetics or for dieters, use diet cola.


6 slices bacon
1 small onion, chopped
6 boneless chicken breasts
garlic salt to taste
1 can cream of chicken soup, undiluted
black pepper to taste
1 8-oz. carton sour cream

Wrap bacon around chicken and secure with toothpick. (To reduce fat, use skinless chicken breasts.) In a bowl, combine the soup, sour cream, onion, garlic salt and pepper to taste. Place chicken in the bottom of slow cooker. Pour soup mixture over chicken; cover and cook on low for 8 hours or on high for 4-6 hours. Good served over rice. Serves 6.


1 pan cornbread, crumbled
¼ cup chopped celery
6-8 slices bread, toasted, torn into pieces
2 cans cream of chicken soup, undiluted
4 eggs
2 cans chicken broth or 3 cups broth from cooking chicken
1 onion, chopped
1 tsp. salt
¼ tsp. pepper
1 ½ tsp. sage
2 tbsp. margarine
1 small frying chicken, cut up-
Or- 3 large chicken breasts

Boil chicken; reserve broth. Let chicken cool; bone and discard skin, fat and gristle. Tear into bite-size pieces. In a large bowl, mix together all ingredients except chicken. Add chicken and mix gently. Add to crock-pot and cover; cook on low 6 hour or high 4 hours. More of the reserved broth may be added as needed to moisten as desired.
I can’t make regular dressing worth a hoot, but I love this, and it always turns out good for me.


2 large boneless, skinless chicken breasts 4-tbsp. teriyaki sauce
1 bell pepper 4 tbsp. stir-fry sauce
1 onion 3 tbsp. oil
1 small can sliced water chestnuts, drained 3 cups hot cooked rice
1 dried red pepper, or to taste soy sauce

Slice the chicken, onion and bell pepper into bite-size pieces; set aside. Combine oil and the teriyaki and stir-fry sauces in a large wok or skillet over medium heat. Crush the dried red pepper into this sauce; mix well and bring to a slight boil to blend flavors. When the sauce begins to boil, drop in the chicken pieces first, stirring to coat all sides and let fry for 2-3 minutes. Add the onion, bell pepper and water chestnuts; cover and stir occasionally, cooking for about 10-15 minutes, or until chicken is done and vegetables are tender-crisp. Serve over hot rice with soy sauce to taste. Generously serves 2 or 3 modestly. Increase as desired.


1 ½ lbs. boneless round steak OR boneless skinless chicken breast
¼ cup firmly packed brown sugar
¼ cup water
¼ cup soy sauce
2 tbsp. Worcestershire sauce
½ tsp. minced garlic
1 tbsp. oil
1 ½ cups diagonally sliced carrots
1 ½ cups diagonally sliced celery
1 cup chopped onion
1 tbsp. oil
1 tbsp. corn starch
2 cups hot cooked rice

Partially freeze steak or chicken; slice across grain into 3x1/4 inch strips. Combine next 5 ingredients; pour into a shallow dish and add steak or chicken. Cover and marinate in refrigerator for 4-6 hours, stirring occasionally. Pour 1 tablespoon of the oil in a wok or large skillet, coating the sides and heating medium high until hot. Add carrots, celery and onion; stir-fry for 4 minutes. Remove vegetables from the wok and set aside; keep warm.
Add a tablespoon of oil to the wok; drain the steak or chicken, reserving the marinade. Add the steak or chicken to the wok, stir-fry 2-3 minutes, just until browned. Combine reserved marinade with cornstarch; mix well and stir into steak or chicken in wok. Stir constantly until thickened. Combine hot vegetables and hot rice, tossing gently. Place on platter or serving dish. Pour steak or chicken and sauce mixture over rice and vegetables. Yields 4-6 servings.


4 boneless, skinless chicken breasts
1 can cream of mushroom soup, undiluted
½ cup butter or stick margarine
1 cup sour cream
1 box top of stove stuffing mix

Boil chicken till tender. Reserve 3 cups broth. Melt butter and mix with stuffing mix, sour cream and soup. Place half of stuffing mixture in a greased baking dish and lay chicken on top; spoon remaining stuffing mixture over chicken. Pour 3 cups broth over all. Bake in a preheated 350° oven for 1 hour.


1 3 lb. frying chicken, quartered
2 tsp. paprika
¼ cup butter or margarine
1 (4-oz.) can mushroom pieces, drained
1 envelope onion soup mix
½ cup half-and-half

Rinse and pat dry chicken. Tear off 4 pieces of heavy-duty aluminum foil. On each piece of foil, place 1 teaspoon butter, 1 tablespoon soup mix and ½ teaspoon paprika. Place chicken quarter in center of foil; repeat with remaining 3 chicken quarters. Sprinkle any remaining soup mix over chicken packets. Spoon 2 tablespoons half-and-half over each chicken packet and divide mushrooms among packets. Bring foil up and over chicken and seal each packet tightly. Grill over medium-hot coals about 45 minutes or until tender, turning packets every 10 minutes. Or, place on a large baking sheet and bake in a 400° oven for 45-60 minutes, or until chicken is tender.


¼ cup vegetable shortening
1 cup buttermilk
2 cups self-rising flour
¼ tsp. baking soda
melted butter (optional)

Cut shortening into flour with a pastry blender or fork until crumbly. Add buttermilk with soda stirred in; stir just until moistened. Pat dough out on a floured board to ½ inch thickness. Cut with a biscuit cutter or small can with both ends removed with a can opener. Place on a lightly greased pan, about 2 inches apart, and bake in preheated oven at 425° for about 14 minutes, or until golden brown and done. Brush with melted butter while still piping hot, if desired. Makes about 1 dozen. These biscuits are just like the ones that you pay way too much for at a famous fried chicken restaurant. Delicious.


1 cup packed brown sugar
dash of ground nutmeg
2 tsp. whole allspice
2 cinnamon sticks
2 tsp. whole cloves
1 gallon apple cider or juice
1/3 tsp. salt
1 orange, sliced into rounds
1 red apple, sliced into rounds
1 green apple, sliced into rounds

Stud the orange slices with some of the cloves. In a Dutch oven or crock-pot, combine the brown sugar and spices. Pour in the cider and mix well. Cover and bring to a boil over low heat. Simmer 10 minutes; add the apples and orange. Simmer 10 minutes. If in crock-pot, cover and heat on high until steaming hot; add apples and orange. Serve straight from the pot or crock-pot. Spices may be strained out or use a slotted spoon to remove.
I make this just about every year for Christmas. It’s what I bring to our Adult Christmas party, and almost everyone likes it. It smells so good and spicy and makes the whole house smell good. Just the smell of it brings back memories of long ago holidays, and some newer memories, too.


4 ears fresh corn
1 tsp. salt
¼ cup finely chopped onion
½ tsp. paprika
¼ cup finely chopped bell pepper
¼ tsp. dry mustard
2 tbsp. margarine
dash of pepper
2 tbsp. flour
¾ cup milk
1 egg, lightly beaten
1 tbsp. margarine, melted
1/3 cup buttery cracker crumbs

Prepare fresh corn and cook. Preheat oven to 350°. Cook and stir onion and green pepper in 2 tablespoons margarine until tender. Remove from heat. Stir in flour and seasonings.
Cook over low heat, stirring until mixture is bubbly. Remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in corn and egg. Pour into a greased casserole dish. Combine cracker crumbs and one tablespoon melted margarine. Sprinkle evenly over corn mixture. Bake uncovered 30-35 minutes.

Note: A 10-oz. package frozen whole kernel corn, prepared and drained, or a 16-oz. can whole kernel corn, drained, may be use instead of the fresh corn. I really like this, and it’s worth the trouble to make.


1 can whole kernel corn, drained
1 stick butter or margarine, melted
1 can cream style corn
2 eggs
1 cup sour cream
1 box quick corn muffin mix

Preheat oven to 350°. Mix all ingredients together and pour into a greased baking dish. Bake 1 hour.


Summer said...

All that I can say, is yum, yum!

I think I'm going to have to try those bisquits this weekend.

BooMama said...

I'll tell you what - that crockpot dressing sounds DELICIOUS. I'll definitely be trying that....

Granny said...

I may be the only one of your readers outside Arkansas who knows exactly where Bay, AR is.

On Hwy 63 along with Hergett and Truman. I lived in Jonesboro for 8 years.

Been back in CA since 1977 so it's been a while.

Small world. I'd like to link to your recipes and I'd love to have you visit my blog.

My AR mil made chicken and dressing with the chicken mixed in as well. Yummy and I still do it sometimes.

Oh, Tammy linked to you today. That's how I found you.


Diane said...

Hi, Granny,
I've seen your comments here and there at our mutual blogging friends' blogs. :-)

Yep, you're exactly right. I was born and raised in Trumann and moved to Bay 21 years ago when I got married.

You are very welcome to link to my recipes and/or my regular blog. I'll be over to visit as soon as I get this posted. ;-)

When I make chicken and dressing sometimes I put the chicken in the dressing, sometimes not. Our bunch eats it any way they can get it, really. :-)

Nice to meet you, Ann, come back soon. :-)

Merle said...

Hello Diane ~~ You have some great ecipes here that I plan to try. And I am going to copy some to my recipe file. Thank you for sharing them.
I came over from Granny.
Take care, Merle.

Sharon said...

Diane, Your recipes sound good. I was wondering what size pan of corn bread you use in the crockpot dressing.

Diane said...

I use a 10 inch cast iron skillet for my cornbread, or use a 8x8 square pan, but make it pretty full. Hope this helps. :-)

Val said...

Mmmm, can't wait to try those biscuits!

Anonymous said...

Hi, your crockpot dressing sound exactly like my dressing I make at Thanksgiving each yr. My family says noone makes dressing as good as mine....well now we know at least there is one other person who does. I even use the cream of chick.soup and the eggs like you do. South Carolina Nanny

"Early Bird" said...

I've made your Crock Pot Chicken dressing twice was a hit both times!!

Nancy said...

I can see that I am going to spending alot of my time checking out all of your great recipes! They all sound luscious so far!!!! You've got quite a cookbook on here! I am loving it!!!!

Mam said...

Well, like just about everything I've seen here, this looks wonderful. I am getting so hungry. The crockpot dressing and the corn casserole, I'm definitely wanting to try. You have to be an amazing cook. No wonder everyone shows up at your house for dinner. I would too. I better not hang around her too much! :)
Love, Nancy