These recipes have been collected by family and friends for many years.  I can remember my Grandmother "Mawmaw" formally known as Etta Rogers making many of the recipes listed.  Some are so old they don't have specific instructions.  I've found listings such as moderate oven, no mixing instructions, etc.  Feel free to send me an email if you have any questions and/or comments.  If I can't answer your question, I'll do my best to find someone in the family who can. 
 
 

 
 
  1. Chicken Pie
  2. Chuck Wagon Chicken
  3. Turkey Creole

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Chicken Pie

2 ½ C. Water
1 C. Rice
¼ lb. Margarine
1 Pkg. Onion Soup Mix
1 Chicken (Cut Up)
Celery Salt
Salt and Pepper to Taste Rub celery salt on chicken. Pour water in 12" x 8" pan. Sprinkle rice over water, then add onion soup (dry). Place chicken on top of mixture. Put a pat of butter on each piece of chicken. Bake uncovered 1 hour and 20 minutes at 350°.
Wanda Jacob
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Chuck Wagon Chicken

1 Frying Chicken (Cut Up)
½ to ¾ C. Barbeque Sauce
½ C. Corn Meal
½ C. Flour
1 ½ teas. Salt
1/8 teas. Pepper
1 Stick Whipped Margarine (Melted) In separate bowl, mix corn meal, flour, salt and pepper. Wash and pat chicken dry. Dip in barbeque sauce. Roll in flour and meal mixture. Place skin side down on rack in pan. Brush with melted butter. Bake uncovered at 375° for 1 hour. 

Note: Do not turn.

Wanda Jacob
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Turkey Creole

4 Tbsp. Oil
2 C. Diced Onions
2 ½ C. Diced Celery
1 Tbsp. Paprika
5 teas. Worcestershire (Divided)
¼ C. Water
1 C. Diced Green Bell Pepper
2 teas. Finely Minced Garlic
1 Can 28 oz. Tomato Broken Up or 3 cans Ro-Tel
2 teas. Salt
2 Tbsp. Cornstarch
4 C. Diced Cooked Turkey (1 ½ lb.) In a large heavy saucepan, heat oil. Add onions, celery, green pepper, and garlic. Sauté for 5 minutes. Add tomatoes to saucepan. Stir in paprika, salt, 3 teaspoons Worcestershire and Turkey. Bring to boiling; reduce heat and simmer covered for 20 minutes. Blend cornstarch with water and stir into saucepan. Add remaining 
2 teaspoons Worcestershire. Simmer covered, stirring occasionally until mixture is thickened. About 5 - 18 minutes. Spoon into cooked rice ring if desired. 
Makes 8 to 10 servings.

Note:  For spicy Creole, I use 2 Cans Hot Ro-Tel and 1 Can Oringinal Ro-Tel.

Deanna Rogers Callicoat
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