What’s Cookin’ in the Country?

In the Old days women made amazing Sunday dinners that included yummy fixings like Fried Chicken with mashed potatoes and white, cream gravy.  But also in the old days, everyone had to wait until 2:00 to eat dinner!  Most of us are starving when we get home from church, and if dinner isn’t on the table in thirty minutes, people at my house start snacking!  
Lucky for me, years ago I found a recipe from Carnation Evaporated Milk that is called,  Baked Chicken that Makes it own Gravy!  No need to stand and fry chicken pieces after church – this dish is baked in the oven, topped with a Cream soup mixture and baked a little longer, yielding a lovely creamy gravy – perfect for those mashed potatoes that were cooked in the crock pot!  
Here’s my menu for yesterday:
Baked Chicken that Makes its own Gravy
Mashed Potatoes  ~ ~   Honey-Glazed Carrots
Salad ~  ~  Make-ahead Butterhorns
Baked Chicken & Gravy
3 to 3 1/2 lb. frying chicken pieces
1/4 c. flour
1/4 c. melted butter
2/3 c. (small can) undiluted Carnation Evaporated Milk
10 1/2 oz. can cream mushroom soup
1 c. grated process American cheese – I don’t add this – I don’t feel like it’s needed.
1/2 tsp. salt
1/8 tsp. pepper
2 c. (1 lb. can) drained whole onions – I love onions, but I don’t add this either!
1/4 lb. sliced mushrooms
Dash paprika
Coat chicken with flour. Arrange in single layer with skin down in melted butter in 13 x 9 x 2 inch baking dish. Bake uncovered in moderately hot oven (425 degrees) for 30 minutes. Turn chicken, bake until brown, 15 to 20 minutes longer or until tender. Remove from oven; reduce temperature to 325 degrees. Pour off excess fat. Add onions and mushrooms to chicken. Combine Carnation, soup, cheese, salt and pepper. Pour over chicken. Sprinkle with paprika. Cover with foil. Return to oven, continue baking 15 to 20 minutes.  I found it helpful to add some chicken broth as it’s baking.  It needs a little more liquid to keep from getting dry, and I love the the addition of the chicken broth to the gravy!
Crock Pot Mashed Potatoes
Peel potatoes and place in crock pot with water to cover.  Add salt.  Cook on high for several hours ( I do it on high for about 3 hours, then allow my cooker to move to low for the next couple hours until I get home).  Drain water and mash as normal.
This was a pretty heavy meal in my book, but I was feeding a some young people who I thought would appreciate  old fashioned kind of cooking!  They don’t have to know how easy it was to put together!  Shhhhhhh.  If you’re a chicken and mashed potatoes kind of girl you need to try this recipe!  Your grandma will be proud!

What recipe of your Grandma’s carries special memories?

With love from my country kitchen,

14 thoughts on “What’s Cookin’ in the Country?

  1. We had fried chicken for dinner after church yesterday but it was made by the talented ladies at Dot’s Soul Food Restaurant here in north Alabama. We took some of our visiting relatives there as they are from Chicago and they wanted some Southern Food. I did make them a home cooked meal on Saturday evening so my husband treated us to a dinner out on Sunday. My grandmother made a cake that I loved called Danish Cake. It had lots of nuts, coconut and chopped dates in it. She always served it on the Sundays we ate at her house.


    1. Concoctions that could never be repeated..thank the Lord! 🙂 Thoughts of Nana’s fried chicken makes my mouth water! I actually baked the chicken on Saturday and warmed it up after we got home from church so it wouldn’t dry out. The crock pot would be a good option, if it’s not being used for the potatoes.

      Liked by 1 person

  2. I was wondering about using the crockpot, so I’m very glad you mentioned it. Great idea to bake it on Saturday. We have a potluck lunch every Sunday at church, and this would be great to take, I think. It sounds wonderful.

    As for recipes of my Grandma’s, I would have to say her holiday meals — Christmas, Thanksgiving and Easter — carry the sweetest memories. How she presided over a beautiful table laden with wonderful food! Another signature treat of hers, though, was these round, soft chocolate drop cookies with shiny white icing. I have never known anyone else (other than my mother, aunts, and cousins) who made these cookies. Gram’s were always the best!


    1. Yes, I’m sure this recipe would be great in the crock pot. I’m going to try it soon and will report how it does! The traditions you mentioned make for special memories, don’t they? That’s what I remember about my mom’s Sunday and holiday dinners. Everything was always as pretty as it was delicious. Everyone should have a “signature treat,” they’re known for! The cookies you mentioned sound great!


    1. Mandy, when I cook mashed potatoes for dinner, I typically do 2 average size potatoes for each person. It’s usually more than enough. I’d rather have too many than to run out! Hope that helps.


      1. The crockpot mashed potatoes were a success! I added some garlic and cheese for a little extra flavor. 😀


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