April Recipes

Specialty Care Assisted Living

Coca-Cola Chicken

resident Margaret and her daughter Genie

Genie and Margaret love this entrée because the Coke makes a sweet bbq-like sauce that’s delicious and easy to make. Unlike some recipes, Margaret says “this one” doesn’t make a mess of the kitchen since it only has four ingredients. She prefers to make it in a Dutch oven but says it can be made in a crockpot or even baked with good results. They both agree it smells incredible when it’s simmering. With a large extended family that loves to have reunions, Genie says Coca-Cola Chicken is a real crowd pleaser!


1 whole chicken
1 cup of Coke
1 cup of ketchup
1 large onion

Put all ingredients in a large Dutch oven and bring to a boil without water. When it comes to a full boil, turn heat to low and simmer with the lid on. When the chicken gets tender, take off the lid and turn the heat back up to medium. Without the lid, finish cooking until done.

Shake the pot every now and then so the ingredients don’t stick. Chicken will take about 1 hour from start to finish.

Yellow Rice and Corn Casserole 

resident Peggy and her daughter Deborah

Peggy chose this casserole because it goes so well with everything. She likes that it’s colorful and pretty
on a plate and not spicy. She says the corn gives the rice some crunch, which makes it perfect for pairing with chicken or even fish. Unlike recipes that require fresh ingredients, Peggy says this is a quick casserole to put together on the spur of the moment since it contains only a handful of items she usually has on hand.


1 stick oleo
1 can cream of celery soup
1 can Mexicorn
1 bag yellow rice

Cook rice as directed on package and add other ingredients. Pour in buttered casserole and bake at 350 til it bubbles.

Lemon Jello Salad 

resident Rosalie and her daughter Ann

Rosalie admits she didn’t really learn to cook until she got married. As a young homemaker, she looked through cookbooks and just found recipes that sounded good. She particularly liked making dishes that were a little different—like her! Rosalie likes that this salad combines the crunchy sweetness of chopped apples and pineapple with the tartness of lemon jello. She says she can “make a meal” of eating this family favorite. She looks forward to putting this salad together and hopes her friends in the Mullins House will like it as much as she does!


1 cup water
1 pkg lemon jello
3/4 cup sugar 3/4 cup crushed pineapple
1/2 – 3/4 cup chopped nuts
1 carton whipped cream, whipped
2 finely chopped apples

Mix water, sugar and pineapple in boiler. Bring to a boil. Add jello. Mix well. Set jello mixture in refrigerator until it starts to congeal, then add apples nuts. Fold in whiipped cream.

Note: Buy yellow delicious apples several days before making this salad. Leave them on the counter and they will mellow.

Blueberry Dream Cake 

resident Julia and her daughter Judy

Julia belonged to a highly skilled ladies quilting group for over a decade. The group met once a month in each other’s homes with the hostess providing a delicious dessert. Judy found this recipe in her mother’s recipe box and thought it would be perfect for a springtime dessert at Angels. Julia agreed! Both like that it’s not a heavy dessert yet adds a sweet finish to any meal. They also like that it “looks pretty,” especially when served in a trifle bowl.


1 Angel food cake sliced into 3 layers
1 cup granulated sugar
1 cup powdered sugar
1 large package cream cheese
2 teaspoons vanilla
1 8-ounce tub of dairy whipped topping
1 can blueberry pie filling (or fresh blueberries if you prefer)

Cream sugar, powdered sugar, cream cheese and vanilla; add whipped topping and stir. Frost cake and chill. Spoon blueberry pie filling or fresh blueberries over the top.