BOURBON CHICKEN

1 pound chicken leg or thigh meat, cut into bite-size chunks
4 ounces soy sauce
1/2 cup brown sugar
1/2 teaspoon garlic powder
1 teaspoon powdered ginger
2 tablespoons dried minced onion
1/2 cup Jim Beam Bourbon Whiskey
2 tablespoons white wine

Mix all the marinade ingredients and pour over chicken pieces in a bowl. Cover and refrigerate (stirring often) for several hours (best overnight).

Bake chicken at 350 degrees for 1 hour in a single layer, basting every 10 minutes.

Can be served over rice.

Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat, and add white wine. Stir and add chicken. Cook for 5 minutes and serve.

No Peeky Chicken

1 cut up frying Chicken or Pork Chops
1 c. raw rice
1 can cream of celery soup
1 can cream of mushroom soup
1 pkg. dry onion soup mix
3/4 c. milk

Mix raw rice with milk, celery and mushroom soup. Place in bottom of 9 x 13 baking pan or small roaster. Place raw chicken or pork chop pieces on top. Sprinkle dry onion soup over; cover with foil and bake slowly for 2 hours at 300 degrees. No Peeking!

For smaller portion I adapt to:
2 pork chops
1 can of cream of ? soup
1/2 c. rice
1/3 c. milk
1 can mushrooms

I also try to put a little of the cream soup on top of the chops to keep more moist. I have seen recipes where they dot the top with a bit of margarine too.

Ham and Rice Casserole

3 c. cooked rice OR 2 c. uncooked minute rice
2 (10 oz.) packages frozen broccoli spears (cooked and drained)
6 T. Butter
2 C. fresh bread crumbs or croutons
2 c. chopped onions
3 T. Flour
½ tsp. salt
¼ tsp. pepper
3 c. milk
4 c. cooked, cubed ham
1 (8 oz.) pkg. American cheese

Spoon cooked rice into 3 quart (9X13 inch cake pan) greased pan. Layer broccoli over rice. Melt butter (remove 2 tablespoons) and sprinkle over crumbs. Set aside. Blend in flour and seasoning. Add milk and ham. Heat till bubbles. Layer over broccoli, cheese and rice. Sprinkle butter crumbs over top. Bake in 350 degree oven for 45 minutes. Serves15. Freezes well; can make night before.

-My Sister's Recipe - Tony (Jasmann) Thomasson, Colorado Springs, CO

Rice Pilaf

1/4 c. butter
3/4 c. chopped onion
1 c. chopped celery
1 c. rice, uncooked (not instant)
1 envelope Chicken noodle soup mix
2 1/2 c. water
1/4 tsp. pepper

In skillet, hat butter, saute onion, celery and rice until rice is golden brown.
Stir in remaining ingredients. Bring to a boil. Cover and simmer for 15 minutes or until liquid is absorbed.
Remove from heat. Let stand 10 minutes.
Serves 6.