Chicken & Rice, Summer Veggie Medley and GranSyl's Blackberry Cobbler...enjoy! :)

CHICKEN & RICE

SUMMER VEGGIE MEDLEY

GRANSYL’S BLACKBERRY COBBLER

CHICKEN & RICE

1 1/3 cup uncooked rice (not instant)

1 Pkg. dry onion soup mix

1 can cream of chicken soup

1 soup can full of water

1 soup can full of milk

1/4 cup butter, melted

4lbs (10-12) drumsticks or 2 pounds boneless, skinless chicken thighs

Put rice in 13x9x2 greased dish.  In a bowl, mix soup, water, milk and onion soup well.  Pour over rice.  Place chicken legs or chicken thighs on top of that (I seasoned my chicken with salt, pepper, onion powder & garlic powder).  Pour butter over chicken legs or thighs.   Cover with foil and bake at 400 degrees for 1 hour.  Remove cover and continue baking 15 more minutes until chicken browns.  This is very tasty and the chicken melts in your mouth!

SUMMER VEGGIE MEDLEY

4 thick-cut pieces of bacon, chopped

4 ears fresh corn, cut from the cob         

1 tablespoon sugar

3 cloves garlic, minced

1 cup frozen lima beans, thawed

1 cup of fresh tomato, chopped

1 teaspoon each of salt and pepper

In a black skillet, cook the chopped bacon, stirring often until it is nice and crispy.  Remove the bacon from the skillet with a slotted spoon and place on paper towels.   Now add the corn and sugar and sauté’ it for about 6 -8 minutes on medium high in the bacon grease.   Add the garlic and the next 3 ingredients and then sauté’ for 3 or 4 more minutes.  Remove from heat and stir in the crispy bacon.  This makes a great side dish to fish or chicken.

GRANSYL’S BLACKBERRY COBBLER

This is my sweet mother-in-law’s recipe that she shared with me many years ago.  She has shared so many wonderful recipes with me over the years.

3 (1-pound) bags fresh or frozen blackberries

1 ½ refrigerated piecrusts

1 ½ cups sugar

¾ cup flour

1 stick butter

Cinnamon and sugar

Place frozen or fresh berries in a 13x9x2 dish.  Mix sugar and flour together and sprinkle evenly over berries with a spoon.  Cut piecrusts into long thin strips and lay evenly over top of berries.  Take the butter and slice thin slices and place evenly over crust.  Sprinkle generously with cinnamon and sugar.  Bake at 350 for 45-50 minutes or until bubbly and golden in color.  Serve with vanilla ice cream.