OK, I didn’t want to feel left out so this time here’s a dessert. 
MCUNE we’ll let you figure out what category to place the marinade in. The chicken ‘n dressin’ recipe could be either a side dish or a main dish. Toss a coin.
Crispy Oat Cookies
1 cup of butter or (if you must) margarine, softened
1 cup of sugar
1 cup of firmly packed light or dark brown sugar
1 egg
1 cup of vegetable oil
1 teaspoon of vanilla extract
Three and one-half cups of all purpose flour
1 teaspoon of baking soda
One-half teaspoon salt
1 cup of regular oats, uncooked
1 cup of crushed corn flakes
One-half cup of flaked coconut
One-half chp of chopped pecans or walnuts
Cream butter, gradually adding both sugars, beating well at medium speed on electric mixer.
Add the egg and beat well. Add the oil and vanilla, mixing well.
Combine flour, soda and salt; add to the creamed mixture, mixing well. Stir in oats and remaining ingredients.
Shape dough into one inch balls. Place on an ungreased cookie sheet and flatten with a fork.
Bake at 325 degrees for 15 minutes. Allow to cool slightly before removing from cookie sheets.
Yields about 10 dozen cookies.
Chicken and Pork Marinade
1 egg
One-half cup of vegetable oil
1 cup of cider vinegar
2 teaspoons of salt
1 teaspoon of dried thyme
One-half teaspoon of black pepper
1 finely chopped medium sized onion
Put all ingredients in a blender until well blended, usually two to three minutes.
Pour over chicken or pork to marinate for two hours before cooking. It’s also good to brush on the chicken or pork, if you’re grilling.
Chicken and Dressing
Cornbread:
2 cups of self rising corn meal 2 tablespoons of cooking oil
2 eggs Three-fourths to a cup of buttermilk
Combine all ingredients. Use enough buttermilk to make it soft. Pour into a hot greased iron skillet or baking pan and bake at 475 degrees for about 20 minutes, until brown. Turn out onto a plate and let cool.
Chicken:
One large baking hen
One quart of water (cover chicken)
salt to taste
Wash the chicken and place into a large boiler, then add the water and salt. Boil for about one hour until tender. Baking hens usually come with giblets (the neck, liver, gizzard, and heart). You can boil those with the hen or separately, but you’ll need the giblets. Drain the chicken, but save the broth, and allow the chicken to cool. Pull or chop the chicken when cooled.
Dressing:
Cooled cornbread
Sage to taste (never too much IMO)
Chicken broth 4 eggs, beaten
1 finely chopped onion Salt and pepper to taste
1 cup of chopped celery Pulled or chopped chicken
Crumble the cornbread into a large mixing bowl; add enough chicken broth to make it real soupy. If you don’t think you have enough, use some canned broth. Let it stand to soak up the broth. Add onion, celery, sage, eggs, salt and pepper and chicken. Use more broth if the mixture looks too dry. Bake in a long casserole dish or pan at 400 degrees for one hour or until brown on top.
Giblet Gravy:
Giblets Salt and pepper to taste
2 boiled eggs 2 cups of chicken broth
One-half stick of butter or (if you must) margarine One-third cup of flour
Chop the giblets. Chop the boiled eggs. Melt butter in a small boiler; add the flour, salt and pepper. Stir well and add the broth. Add the chopped giblets and boil until thickened over a medium heat. Turn on low heat after it’s thickened and add the chopped eggs. More broth can be added if it is too thick. Serve warm over dressing.
NOTE: Although this is the traditional dressing served with turkey at Thanksgiving in the south, there’s enough chicken for it to be a main course also. I sometimes do this. Also, if you desire not to use the chicken, that’s ok too. Make you some chicken salad!
