6 Chicken Breasts
2 Cups of Rice
1 large can of Chinese Chow Mien Noodles
6 to 8 Tomatoes, chopped
1 Cup of green Onions, chopped
1 1/2 Cups of Celery, chopped
3/4 Cup of Cheddar Cheese, grated
1/2 Cup of Almonds, sliced
1 Cup of Coconut, shredded
1 15 ounce can of Pineapple, chopped, drained
1 can of Chicken Gravy

Boil chicken and let cool long enough to handle. Meanwhile, prepare all other ingredients. Place each one in it’s own bowl and place on buffet in the following order: rice, noodles, chicken, gravy, tomatoes, onions, celery, pineapple, cheese, gravy (again), almonds and coconut. Everything is served at room temperature except the rice and gravy which are served hot.

4 skinless, boneless chicken breasts, cut into bite size pieces (or sometimes she would cut them into strips about 1″ long and 1/2″ wide)
1 Egg
2 Tablespoons of Sake (or Apple Juice)
1 teaspoon of Soy Sauce
1/2 teaspoon of MSG
1/2 cup of Cornstarch (just enough to thicken batter)

Mix last 5 items to make a batter and dip the chicken pieces to coat thoroughly.  Fry in hot oil.  Serve with soy sauce for dipping (have to put in cute bowls).

4 Chicken Breasts
3 Stalks of Celery
3 Cubes of Chicken Boullion
1 Cup diced Onion
3 Cloves minced Garlic
2 Tablespoons Olive Oil
1 teaspoon Salt
1 Tablespoon Cumin
1 teaspoon Oregano
1 teaspoon White Pepper
1 teaspoon Cayenne Pepper
1 teaspoon Chili Powder
3 Large diced Potatoes
1 can Rotel
1 can Kernel Corn
1 can Cannellini Beans
2 cups of Chicken Stock

Poach chicken breasts in 4 cups of water with celery and boullion for about 20 minutes.  As that is cooking chop vegetables.  In a large heavy pot heat olive oil, medium high.  Add the onions and cook for about 2 minutes.  Add garlic and cook for another minute.  Add all the spices, rotel, potatoes, corn, beans and chicken stock.  Reduce to medium heat.

Shread chicken and reserve stock, adding to pot.  Simmer until potatoes are fork tender.

3 – 4 Cups of Cubed Potatoes
1 Small Stalk of Celery, Diced
1 Small Onion, Diced
1 Tablespoon Salt
3 1/2 Cups of Water or Chicken Broth
5 Tablespoons of Butter
5 Tablespoons of Flour
1 Teaspoon of White Pepper
2 Cups of Skim Milk

Combine potatoes, celery, onion, salt, and broth or water in a large pot.  Bring mixture to a boil and then simmer until potatoes are fork tender.

In another saucepan make a roux with the butter and flour.  Cook mixture for 1 minute stirring constantly.  Whisk in milk slowly as to not allow clumping.  Cook for 4 to 5 minutes.

Pour thickened milk into potatoes, add pepper, stir and serve immediately.

1 3-4 lb Whole Chicken, yucky parts inside removed!
1 Stalk of Celery
1 Tablespoon of Olive Oil
Onion Powder
Salt
4 Tablespoons of Butter
2 Cups of Potatoes, cut into large 2″ blocks ( 3 – 4 medium size)
4 Large Carrots, cut into 2″ long pieces
1 Medium Yellow Onion, cut into quarters
6 Large White Button Mushrooms, sliced in half
1/2 Cup of Chicken Broth
Black Pepper

Preheat oven to 350 degrees.  Pat the chicken dry with a paper towel.  Cut the celery into 4 or 5 large pieces and put into the cavity of the chicken along with 2 of the tablespoons of butter.  Drizzle the olive oil into the bottom of a heavy roasting pan and roll the chicken around in it.  Sprinkle onion powder and salt all over the bird (adjust to your salt intake needs but if you put less than a tablespoon of salt  it doesn’t taste right to me).    Tie the legs together with cooking twine, tuck the wings under and dollop the top with butter.  Roast uncovered for 40 minutes.

Remove from the oven and add all the vegetables, broth, stir to combine and sprinkle with salt and pepper.  Cover and return to oven for another 30 minutes.  Check the internal temperature of the chicken to ensure it has reached at least 180 degrees.  Transfer the chicken and vegetables to a platter and strain the remaining liquid to drizzle over meat when serving.

1 teaspoon of Vanilla Extract
~20 cubes of Ice
1/2 Peach, cubed
2 teaspoons of Sugar
2 Cups of Blueberry POM®
1 Cup of Orange Juice

Add all ingredients. Blend & Serve right away. Drink.   Yummy!

8 Cups of Rolled Oats
1.5 Cups of Wheat Germ
1.5 Cups of Oat Bran
1 Cup of Sunflower Seeds
1 Cup each of Almonds, Pecans, Walnuts (chopped)
2 Cups of sweetened dried Cranberries
1.5 teaspoons of Salt
.5 Cup of Brown Sugar
.25 Cup of Maple Syrup
.75 Cup of Honey
1 Cup of Vegetable Oil (I used Canola)
1 Tablespoon of Ground Cinnamon
1 Tablespoon of Vanilla Extract

Preheat your oven to 325 degrees and line 2 large baking sheets (with sides) with parchment paper.

Combine Oats, Wheat Germ, Oat Bran, Sunflower Seeds, Nuts, Cranberries in a large mixing bowl.

Combine Salt, Sugar, Syrup, Honey, Oil, Cinnamon, and Vanilla in a sauce pan.  Bring to a boil, stirring constantly. 

Pour over your dry ingredients and mix thoroughly.  Divide between the two sheets and spread evenly.  Bake for 20 minutes.

Allow to cool and store in an air tight container.

1/3 cup of Water
1 packet Gelatin
1 lb. Ground Pork
1/2 cup of Onion, chopped
2 Tablespoons of Celery Leaves, chopped
1/2 teaspoon of Garlic Powder
1/2 teaspoon of Ground Ginger
1/2 teaspoon of Cinnamon
1/2 teaspoon of Nutmeg
1 1/2 teaspoons of Ground Cloves
1/2 cup of Water
1 1/2 teaspoons of Salt
1 teaspoon of Black Pepper 

Mix the 1/3 cup of water with the gelatin packet and put aside.  Mix the next 11 ingredients in a medium size saute pan.  Cook on medium to medium high heat, stirring frequently, until pork is cooked thoroughly, about 20 minutes. 
Transfer all to a blender and puree.  Pour into a small casserole dish, cover with plastic wrap and refrigerate overnight.

When my Dad and Mom married in l961 this was the first thing he asked Mom to learn how to make as he and Uncle Charlie were so fond of it.  When Uncle Charlie and Aunt Sally married she too started making it and we always had it when our families gathered at Thanksgiving and Christmas.

2 Cups Self Rising Corn Meal
1/2 Cup All Purpose Flour
1/2 Cup Sugar
2 Cups Buttermilk

Preheat over to 375 degrees.  Put 1 T shortening or bacon drippings in loaf pan and heat until very hot.
Pour in mixture and cook for 45 minutes until golden brown and firm.  (Inserted wooden skewer or knife will come out clean).
Let cool in pan 10-15 minutes before turning out to slice.
(Note: If not using self-rising flour, add 1/4 tsp each salt and soda.)

1 6 oz. can of Tomato Paste
1 1/2 cups of hot tap Water
1/3 cup of Olive Oil
2 small or 1 large Clove of Garlic, minced
1 teaspoon of Salt
1/2 teaspoon of Black Pepper
1 tablespoon of Dried Oregano
1/2 tablespoon of Dried Basil
1/2 teaspoon of Dried Rosemary, crushed
1 15 oz. can of Tomato Sauce
1 15 oz. can of Diced Tomatoes
1 pinch of Red Pepper Flakes
1 can of Sliced Mushrooms
1 can of Sliced Ripe Olives
1 -2 lb. of Sweet Italian Sausage, casings removed
1 lb. mix of Mozarella, Cheddar, Parmesan Cheese
1 lb. of Shell Pasta

Stir tomato paste into water in a medium size bowl until dissolved.  Add next 12 ingredients and stir.  Allow to stand for 30 minutes or so for flavors to combine.  Preheat oven to 350 degrees.

Brown sausage over medium to high heat.  You really want a good sear on the sausage.  Start the pasta cooking according to directions.  Pour tomato mixture over thoroughly cooked sausage and simmer until thickened (about 15 minutes).  Drain the pasta and put into a large casserole dish.  Pour the tomato mixture over pasta, toss and cover with cheese.

Bake until bubbly and cheese is melted.