1 ea Chicken, broiler/fryer,

– quartered 1 tb Oil, cooking

1/4 c Onion, chopped

1 ea Garlic, clove, minced

1 c Catsup

2 tb Vinegar

1 tb Sugar, brown

1 tb Peppers, Jalapeno, minced

1/2 ts Salt

1/2 ts Mustard, dry

Heat the oil up in a saucepan over medium heat. Add onion and garlic, then cook, stirring occasionally, for about 5 minutes or until the onion is tender.

Add catsup, vinegar, brown sugar, jalapeno peppers, salt, and mustard. Cook, stirring occasionally, until mixture is blended. Place the chicken, skin side up, on a prepared grill about 8 inches from the heat. Grill, turning every 8 to 10 minutes, for about 40 minutes.

Brush chicken with sauce, grill, turning and basting with sauce every 5 minutes, about 20 minutes more or until chicken is fork tender. Source: “Chicken Cookery” - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622

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!

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

BBQ Chicken Pieces

10 oz. boneless/skinless chicken breasts, cut into 3/4 inch cubes

1 Tbs. olive oil

2 Tbs. favorite BBQ sauce

For the Pizza:

1 recipe Thin Crust Dough

Cornmeal, semolina, or flour for handling

1/2 cup favorite BBQ sauce (a spicy−sweet sauce works best)

2 Tbs. shredded smoked Gouda cheese

2 cups shredded mozzarella cheese

1/4 small red onion, sliced into 1/8−inch pieces

2 Tbs. chopped fresh chopped fresh cilantro

To make BBQ Chicken:

In a large frying pan, cook the chicken in olive oil over

medium−high heat until just cooked, 5 to 6 minutes. Do not overcook.

Set aside in the refrigerator until chilled through. Once chilled, coat

the chicken with 2 Tbs. BBQ sauce; set aside in the refrigerator.

To make the pizza:

Place the pizza stone in the center of the oven and preheat to 500

degrees F. for one hour before cooking pizzas.

Use a large spoon to spread 1/4 cup BBQ sauce evenly over the surface of

the prepared dough within the rim. Sprinkle 1 Tbs. smoked Gouda cheese

over the sauce. Cover with 3/4 cup shredded mozzarella.

Distribute half the chicken pieces evenly over the cheese (approximately

18 pieces). Place approximately 18 to 20 pieces of red onion over the

surface. Sprinkle an additional 1/4 cup mozzarella over the top of the pizza.

Transfer the pizza to the oven; bake until the crust is crisp and golden

and the cheese at the center is bubbly, 8 to 10 minutes. When the pizza

is cooked, carefully remove it from the oven; sprinkle 1 Tbs. cilantro

over the hot surface. Slice and serve