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!
Recipe
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. (no water though!) When it comes to a full boil, turn down the heat and simmer with the lid on. When the chicken gets tender, take off the lid and turn the heat up to medium. Finish cooking until done (without the lid). Shake the pot every now and then
so it doesn’t stick. Takes 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.
Recipe
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!
Recipe
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.
Recipe
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.
