Lou’s Recipes from the 2014 Fall Ladies Dinner

LouOven Browned Chicken

From Lou Tankersley’s Mom, Horacetine Vann

1 tsp salt
1 tsp pepper
½ tsp paprika
½ cup flour


-Mix these ingredients in a gallon zip bag
-Shake 6-8 boneless, skinless chicken pieces in flour mixture
-Melt ½ stick of butter in a 13 x 9 pan
-Place chicken in the pan (skin side down)
-Cook for ½ hour


-While chicken is cooking, mix & heat the following:

1 can cream of mushroom soup
1 small can of mushrooms
¼ cup of milk

-Turn over chicken
-Pour soup mixture over chicken
-Cook ½ hour or until chicken is 165 degrees
-Chicken is cooked uncovered

Serves 6-8


Cranberry Casserole

6 Granny Smith apples
1 12oz. bag of cranberries
1 cup brown sugar

2 tbs. cornstarch 1 tbs.vanilla 2 oz. butter (divided, reserve some for pecans) 12 oz. apricot jam 1 cup chopped pecans Spray an 8X12 inch dish. Chop apples and put in dish. Spread cranberries over apples. Mix other ingredients EXCEPT pecans. Pour mixture on top of cranberries. Scatter chopped pecans on top. Drip reserved butter on top of pecans. Bake at 375 degrees for 50 minutes.


Caramel Pecan Pie

-Bake or purchase a pecan pie
-Make caramel icing recipe
-Pour a thin layer of icing over sliced pie
(If icing is too thick add a little milk to thin it)


Caramel Icing

2 cups light brown sugar
6 tablespoons milk or cream
1 stick of margarine or butter
½ teaspoon baking powder
1 teaspoon vanilla

Combine first 3 ingredients. Bring to a full boil. Boil for exactly 2 minutes. Remove from heat and add baking powder & vanilla. Beat until thick enough to spread.

2 thoughts on “Lou’s Recipes from the 2014 Fall Ladies Dinner

  1. We are blessed to have Lou lead our kitchen staff. Praise God for each of them. Not only is Lou a wonderful cook, but a wonderful lady too.

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