Barbecued Chicken
1 fryer chicken
1 tbsp. butter or margarine
1/4 cup finely chopped onion
1/2 cup water
1/2 cup ketchup
1 tbsp. vinegar
1 tbsp. lemon juice
1 tbsp. worcestershire sauce
1 tbsp. brown sugar
1/2 tsp. dry mustard
Cut chicken in pieces, brown on both sides, melt butter in skillet, add onion, cook until light brown, add next 7 ingredients, simmer for 20 minute. Pour over chicken, bake in oven for 1 hour or until chicken is done. Bake in 300° oven.
Italian Slaw
1 medium head cabbage
1 medium onion
7/8 cup sugar plus 2 tsp.
1 tsp. dry mustard
1 cup vinegar
3/4 cup salad oil
1 tsp. salt
1 tsp. celery seed
Shred cabbage, place in bowl in layers alternating with sliced onion rings. Top with 7/8 cup sugar, bring to boil rest of ingredients, pour over cabbage, cover and let stand 4 to 6 hours. Mix and serve (store in refrigerator). Will keep up to two or three weeks.
Lemon Cheesecake
20 graham crackers, crushed
1/2 cup sugar
1/4 lb. oleo
1 pkg. lemon Jello dissolved in 1 cup hot water and cooled until partially set.
1 large pkg. cream cheese
1 cup sugar
1 tsp. vanilla
1 can Milnot, whipped
Crust: Mix graham crackers, 1/2 cup sugar, and oleo, press in 9x13 inch pan. (Save some crumbs.)
When Jello is partially cool, whip until light. Beat cream cheese, 1 cup sugar and vanilla, add whipped Jello, mix well. Fold in whipped Milnot pour over crust. Sprinkle remaining crumbs on top and refrigerate.