Little Apron Strings

Sunday Fried Chicken

1 Pkg. Cut up Chicken and add a pkg. of drumsticks

2 Cups All Purpose Flour

1/2 Cup Cornmeal

2 Tbsp. Salt

2 Tbsp. Ground Mustard

2 Tbsp. Paprika

2 Tbsp. Garlic Salt

1 Tbsp. Celery Salt

1 Tbsp. Pepper

1 tsp. Ground Ginger

1/2 tsp. Ground Dried Thyme

1/2 tsp. Dried Oregano

Combine all ingredients in a large ziploc bag. Take another ziploc bag and add some of the mixture. Wash chicken, and then put in ziploc bag and shake.

Heat oil (olive oil) in large skillet on med-high heat. Put the chicken in and cook just until all the sides are browned.

Place paper towels on platter and let chicken sit for a few minutes.

Use the broiler pan and place on the top of the broiler pan.

Bake uncovered 350* for 45-55 minutes.

Corn Bread Chili Bake

2 cans Chili Beans

1 Small Onion, Chopped

3/4 C Shredded Cheddar Cheese

1 pkg. Corn Bread Muffin Mix

Place the chili beans in a greased 8x8 baking dish. Top with onion and cheese. Prepare the corn bread by package directions and drop by spoonfuls over the chili cheese mixture. Bake uncovered 350* for 30-35 minutes.

Chicken Pot Pie

Boil chicken breasts in a large pot and add 2 boullion cubes to flavor.

In a bowl combine 2 cans Cream of Chicken soup, 1 C water, 3 Tbspn. Sour Cream.

Add mixed vegetables, cut up chicken pieces, 1/2 tspn salt and cheese (optional) to the cream mixture.

Place pie crust dough in dish, add mixture and cover with remaining pie crust dough. Cut slits in the top of the crust.

Bake for 35-45 minutes at 375*

Thanksgiving Stuffing

1 Stick Butter

1 and 1/2 Cup Chopped Onion

1 and 1/2 Cup Chopped Celery

12 Cups Dried French Bread Crumbs

1 tspn. Salt

1/2 tspn. Black Ground Pepper

1/2 Cup Minced Fresh Parsley

1/2 tspn. Sage

1/2 tspn. Thyme

1/2 tspn. Marjaram

2 Cups Chicken Broth

3 Lg. Beaten Eggs

I use the loaves of french bread from the bakery and the kids help me tear them into little pieces the night before Thanksgiving. Our table is lined with cookie sheets full of bread crumbs and by morning it is ready to be made into the wonderful stuffing that has become our traditional Thanksgiving stuffing we now have every year.

When your bread crumbs are dry and you are ready to put your stuffing together, here is how:

In skillet melt one stick of butter. Add the chopped onion and celery. Stir occasionally, until onions seem transparent.

In a small bowl mix the salt, pepper minced fresh parsley, sage, thyme and Marjaram.

Place your dried french bread crumbs in a large bowl and add the mixture of spices from the small bowl.

Add in the chicken broth. Mix well. In a small bowl whisk the 3 lg. eggs and add to stuffing mixture.

Place in buttered pan and cover with foil.

Bake at 400* for 25 minutes. Remove the foil and then bake another 15-25 minutes.

~One year for Thanksgiving I had forgotten to buy the fresh parsley at the grocery store and not wanting to send my hubby back out on another trip to the grocery store I decided to use the parsley flakes I had in the pantry. It was the first time making this stuffing on Christmas day for my husband's family. To my surprise when I pulled it out of the oven it was a crazy shade of green (due to the huge amount of parsley flakes I added). His family tried it and loved it, even though it was a crazy shade of green. So now every year before Christmas I always get a request from my brother-in-law to make sure that I make "The Green Stuff".

No Bake Cookies

1 and 1/2 Cup Sugar

1/4 Cup Cocoa

1/4 Cup Milk

1 Stick of Butter

1/2 Cup Peanut Butter

2 tspn. Vanilla

3 Cups Quick Cooking Oats

Mix the sugar, cocoa, milk and butter in a large pot and bring to a boil for 1 minute. Remove from heat. Add in the peanut butter, vanilla and oats and mix well. Drop by spoonfuls onto a sheet of wax paper and let cool.

These are a lunchbox favorite of my kids. Every Sunday evening I make up a batch or two of these and put in the cookie jar for the week ahead. 

Grandad's BBQ's

1 Cup Ketchup

1 Cup Water

1/4 Cup Vinegar

1/4 Cup Lemon Juice

1/2 Stick Butter

3 Tbspn. Worchestershire Sauce

1/2 tspn. Red Pepper (optional, to hot for me)

1/4 Cup Light Brown Sugar

Cooked, Shredded Beef or Pork Cubes

In a large pot add all ingredients except the beef/pork. Cook on medium heat until sugar dissolves. Let simmer. Add the cooked, shredded beef or pork cubes and cook.

This recipe is from my husband's Dad. He has always made these as long as I can remember. The first time I ever tried a BBQ was when I was dating Jerome. Needless to say it is a family favorite. One Christmas, when we lived in Virginia we made up the sauce and put it in some nice jars with a pretty bow and the recipe attatched and gave it to friends and other family as a gift. We were newlyweds then and couldn't afford much to give as gifts but everyone loved them. 

Sweet Pancake Mix

This is also a pancake mix that can be stored and used when needed.

3 C Flour

3/4 C Cocoa

4 tspn. Baking Powder

1 tspn. Baking Soda

1  1/2 C Sugar

1 tspn. Salt

Follow the same mixing recipe as the buttermilk pancakes.

Buttermilk Pancake & Waffle Mix

This is a great recipe I found while reading a magazine in the doctor's office. You can make this ahead of time and store for up to three months.

FOR THE MIX:

3  1/2  C  Flour

1/4   C Sugar

4 tspn. Baking Powder

2 tspn. Baking Soda

1 tspn. Salt

FOR THE PANCAKES:

To make pancakes put 1c Mix in mixing bowl. In seperate bowl mix 1 Egg, 1 Tbspn. Melted Butter, 1/2c Buttermilk, 1/2 c Milk, and 1/4 tspn. Vanilla.

Mix wet ingrediants with dry ingrediants and let stand for 1-2 minutes.

Cook as desired and serve warm.

NUTITION per pancake - 4 g.protein   4 g. fat