4 Chicken quarters, skinned

-if desired to reduce fat 1 lg Onion, halved and sliced

2 ts Paprika

1 ts Marjoram or to taste

Salt to taste 1/4 ts Black Pepper

3 tb Butter or Margarine

3 tb Flour

4 Drops Bead Molasses

-(optional)

3 sl White Bread, day old

Milk 2 Eggs

1 ts Marjoram

Salt to taste 2 ts Butter, melted-NO MORE

Bread Crumbs Chicken & Gravy Place chicken with onion, paprika, marjoram and pepper in a large stick pot, with enough water to cover (at least 8 cups). Bring to boil. Reduce heat and SIMMER until tender, about 40 min or until no red juices come out when pierced with a fork. Remove chicken and cover to keep warm. Save the stock. Prepare dumplings as below. Roll the dough into one inch diameter dumplings and drop into gently boiling stock. Boil over medium heat for 25 minutes, turning over after 12 minutes. Remove dumpling and keep warm with the chicken. Save stock. Make a roux by melting the butter in a small skillet. Add the flour to the skillet and cook, stirring constantly until the mixture is the color of a new penny. Add enough of this roux mixture to the boiling stock to make a medium thick gravy. If lumps form, whisk them out with a wire whisk. Add a few drops of bead molasses if you wish for color and adjust spices with paprika, marjoram, pepper and salt to taste. (I like more pepper in mine.) Simmer 5 minutes. Return meat and dumplings to gravy and reheat all to just a simmer. Remove from heat. Let stand in hot gravy for 10 before serving. DUMPLINGS Soak bread in milk. Squeeze out surplus milk. Shred bread into bowl. Add eggs, marjoram. salt and melted butter. Mix well. Add enough bread crumbs to make mixture into 1 inch balls that will NOT become fuzzy when boiled. Test one by dropping into boiling stock, then adjust crumbs as needed. Cook as above. My grandma used to serve steamed cauliflower with this dish. We would ladle the gravy over the cauliflower, too. It tasted great. Walt MM Lou Stanek A retired guy who loves to cook for his kids!

2 pound monterey jack cheese

2 pound sharp cheddar cheese

2 pound hot pork sausage

1/2 cup bisquick mix

1 each egg

1 pk pork flavor shake ‘n bake

20 each whole jalapeno peppers

Slice peppers in half lengthwise and scrape out all the seeds (wear gloves). Try to keep both halves near each other as you have to put them back together later. Mix bisquick, raw sausage & cheddar cheese. Stuff each pepper with Monterey Jack cheese and put the halves back together. Grab a handful of bisquick mixture and mold around pepper in shape of elongated egg. Use enough to cover pepper well. Dip armadillo egg in beaten egg and roll in Shake ‘n Bake. Bake on broiler pan (can use cookie sheet) at 350 degrees for 25 minutes or until crisp.

1 1/2 lb Ground beef

1 c Rice, regular

1 sm Onion — chopped

2 tb Bacon drippings

1 1/2 ts Salt

1/2 ts Pepper

1 t Paprika

2 oz Olives, stuffed — sliced

2 c Tomato juice

1 1/2 c Water — boiling

1/2 c Cheese, Cheddar — shredded

Saute ground beef, rice, and onion in bacon drippings. Pour off drippings. Add remaining ingredients except cheese; mix well. Place in a 1-1/2 quart casserole. Cover tightly; bake at 300 degrees for 1 hour. Uncover; sprinkle with cheese and continue baking about 10 minutes or until cheese is melted. SOURCE: Southern Living Magazine, April, 1974. Typed for you by Nancy Coleman.

1 12 inch Pizza Dough shell (uncooked)

3/4 cup Crab meat

3/4 cup Tiny shrimp

1/2 cup Crushed pineapple

5 Mushrooms, sliced

4 1/4 oz. Canned sliced black olives

1/4 cup diced green pepper

1 cup Mozzarella cheese, grated

1 cup White cheddar cheese grated

Spread pizza dough on to a pizza pan. Top with crab,

shrimp, pineapple, mushrooms, olives, green pepper,

mozzarella and cheddar cheese. Bake at 450 degrees F.

until cheese is bubbly.

1/2 c Flour

2 Beaten eggs

1/2 c Buttermilk

1 tb Dijon mustard

2 c Crushed cornflakes

6 Chicken legs or thighs

Dip chicken pieces in flour then beaten eggs and then in crumb mixture. Bake in hot oven 425 F about 25 minutes