August Recipes

Specialty Care Assisted Living

Margaret’s Coca-Cola Chicken


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.

Frances’ Layered Tomato Salad


saltine crackers
pickle relish
boiled egg
bacon pieces, optional

Crumble enough saltine crackers to cover the bottom of the serving bowl. For a medium bowl, this would be 4 to 8 crackers.

Dice or sliver the tomatoes. Cover the crackers with a tomato layer about 1/2″ thick. Sprinkle pickle relish on top of tomato layer and press with the back of a fork. Add a thin layer of mayonnaise about 1/4″ thick over the relish. Top with diced boiled egg and bacon pieces if desired, then garnish with slices of boiled egg as the top layer.

Use trifle bowl or other container where colorful layers can be seen.

For 2 people, use 1 tomato and 1 egg, using 1/2 of each per layer. For 4 people, use 2 tomatoes and 2 eggs.

Best when eaten shortly after made, but can be refrigerated for a day.

Marie’s Corn Casserole


1 stick butter
1 box Jiffy cornbread mix
1 can whole kernel corn, drained
1 can cream style corn
8 ounces sour cream

Mix all ingredients together, then pour into greased baking dish. Bake at 350 for 40 minutes.

Peggy’s Peanut Butter Pie


8 oz Philadelphia cream cheese – softened
3/4 cup crunchy peanut butter
3/4 cup milk
1 cup confectioner’s sugar
Large Cool Whip
2 graham cracker crusts

Mix all ingredients together, folding in Cool Whip last. Spoon mixture into pie crusts.

This recipe makes 2 pies using graham cracker crusts. Put in freezer and take out just before serving.