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2       Chickens, breasts, thighs, & Drumsticks from both
Flour, salt, & pepper mixed
Ginger to taste
6       Carrots, peeled & quartered
4 Tbs        butter
2 Tbs        Flour
1 cup        Water
1       (10-3/4 oz) can beef bouillon
1 Tbs        Ketchup
1 Tbs        Worscestershire sauce
2       Bay leaves
6       Small, peeled onions
6       Potatoes, peeled & quartered
8 oz        Mushrooms, sauteed
1       (8 oz) can english peas

Mix flour, salt, pepper and ginger and dredge chicken pieces in the seasoned flour. Brown the floured chicken in a skillet with 4 tablespoons of melted butter. Remove pieces when brown and save the drippings. Put chicken pieces in a large casserole. Add flour to the drippings, making a paste. Stir in water, beef bouillon, catsup, Worcestershire sauce, bay leaves and whole onions. Pour over chicken and bake at 350F. degrees for 45 minutes. Add potatoes, carrots, and mushrooms. Bake 35 minutes more. Add peas and bake 10 minutes longer.

Servings: 6

Looking for a home made dessert on the fly?  Try this out:

16 ozs. cream cheese, softened
1−1/2 teaspoons vanilla
1 egg, beaten
1/2 cup sugar
1/2 cup raspberry jam
2 packages of refrigerated crescent roll dough
4 ozs. sliced almonds
Preheat oven to 350F. Mix cream cheese, vanilla, and sugar in a bowl. Unroll 1 can crescent roll dough on a cookie sheet, sealing perforations. Spread cream cheese filling on dough, leaving 1/4 inch edges. Top with jam. Unroll second can of dough and lay on top of first layer. Seal edges with edge of fork. Brush with beaten egg. Sprinkle with sliced almonds. Bake for 30 minutes. Allow to cool slightly before cutting.

1 lb. lean ground beef
2 tablespoons olive oil
1 small yellow onion, finely diced
1 small green pepper, seeded and finely diced
1 clove garlic, finely diced
1 cup ketchup
2 tablespoons mustard
1 tablespoon apple cider vinegar
1 teaspoon Agave nectar
1 teaspoon paprika
1/2 teaspoon ground cloves
kosher salt, to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Cayenne pepper

Heat the olive oil in a large skillet over medium heat.  Add onion, pepper, and celery.  Cook for about 10 minutes.  Add garlic and cook another 3 minutes.  Add the ground beef and cook for about 8 minutes or until browned.  Add the ketchup, mustard, vinegar, Agave nectar, paprika and ground cloves, then cook over medium-low heat, stirring frequently.  About 30 minutes later, season with salt, black pepper and cayenne pepper.  Serve on rolls.

1/2 cup ketchup
1/2 cup mayonnaise
1 tablespoon dill pickle, finely diced
1 small stalk celery, finely diced

Mix all ingredients and place in the refrigerator for about 20-30 minutes.

I always prefer to mix my own cocktail sauce, that way I can control how much kick it has!

1/2 cup ketchup
2 tablespoons horseradish
1 tablespoon fresh squeezed lemon juice
2 drops of Worcestershire sauce
Tabasco sauce, to taste

Mix all the ingredients together and put into the refrigerator for about 20-30 minutes.  Let stand at room temperature for about 30 minutes before using.