In large saucepan bring beans and 4 cups water to boiling. Reduce heat and simmer, covered, for 1-1/2 hours. Pour beans and liquid into bowl.
Refrigerate overnight.

Shape sausage into 18 balls; brown in skillet. Remove meatballs; reserve drippings in skillet. Cover meatballs; refrigerate overnight. Sprinkle
chicken with salt and pepper; brown in reserved drippings. Remove chicken; cover and refrigerate overnight.

BEFORE SERVING: In crockery cooker place chicken , meatballs, carrot, celery, and onion. Drain beans; mix with remaining ingredients. Pour over meat
mixture. cover; cook on low heat setting for 8 hours.

Remove chicken and meatballs. mash bean mixture slightly; serve with meat.

In a 4 quart Dutch Oven heat olive oil over medium high heat. Add chicken, cook and stir for 3 to 4 minutes or until browned. Add red onion, cook and
stir 3 minutes. Add garlic, cook and stir 1 minute more.

Add hominy to chicken mixture; cook and stir 4 minutes. Stin in chicken broth, olives, salsa, and red bell pepper. Bring to boil, reduce to simmer,
uncovered about 10 minutes or until chicke in no longer pink. Remove from heat. Stir in cilantro.

If desired, top individual servings with avocado, sour cream, and cheese.

Directions:
Dredge chicken in flour and 1/4 tsp. salt, shake off excess. In a large
nonstick skillet, heat oil until hot, but not smoking over medium heat. Add
chicken and cook until golden brown, about 2 minutes per side. Transfer
to plate. Reduce heat to low. Add onions to skillet and sprinkle sugar
over top. Cook, stirring frequently, until onions are carmelized, about 20
minutes. Stir in tomatoes, broth, bay leaf, thyme, oregano, cayenne and
remaining 1/4 tsp. salt. Bring to a boil, return chicken to pan, and reduce
to a simmer. Cover and cook, strirring occasionally, until chicken is
cooked through, about 15 minutes. Discard bay leaf. Makes 4 servings.

Cut cooked chicken into small pieces. Scramble sausage in frying pan.
Follow directions on rice package using broth instead of water.
Stir all ingredients in a bowl and place in glass casserole.
Sprinkle with stuffing mix tossed with melted butter.
Bake at 350 degrees for 30 minutes. Serves 12.

Preheat the oven to 400 degrees F.

Make a small hole in the extra skin on the legs and poke the end of the drumstick through to form a perfect package. Toss the chicken generously with
olive oil and salt, to taste. Arrange the chicken on a sheet tray or baking dish lined with parchment or silpat. Roast the chicken until it is about
3/4 of the way done, about 20 to 25 minutes. The skin should start to brown and crisp.

While the chicken is roasting, combine the maple syrup and cayenne in a small saucepan over medium heat. Cook until the syrup is reduced by about 1/2
to 3/4 or until the syrup is very thick and syrupy.

After the chicken has roasted for 20 to 25 minutes, brush each piece of chicken generously with the reduced syrup. Continue to roast for another 10 to
12 minutes, brushing the skin with the syrup 1 or 2 more times while cooking. The skin should start to become very dark and sticky. If the skin starts
to get too dark, cover it loosely with aluminum foil. Transfer the chicken to a serving platter and let rest
about 10 minutes before serving.

Serves: 4

1. Brown the onion in butter and stir in the flour, salt, and pepper. Pour
in the milk and cook until kind of bubbly. Remove from heat and mix with
the chopped chicken in a shallow bowl.
2. Cover and put in refrigerator over night. Remove from the refrigerator
and shape into patties. Beat 3 eggs and dip patties in the eggs. Return to
refrigerator and Chill for 15 minutes.
3. Fry in hot oil until golden brown.

Cook chicken breast in enough water to cover with celery chunks
and bouillon cubes. When tender, remove from broth.
Refrigerate till very cold. Cut into bite-size pieces and combine
with canned chicken, relish, onion, celery, mayonnaise, sour cream, and
Miracle Whip. Place scoop of salad on lettuce
and surround by cheese, tomato and egg.

Wash the chicken wings, then remove the wing tips; cut the other
two pieces in half. Shake off the excess water.

Place the eggs and milk in a bowl and mix well. Set aside. Mix
together the BBQ sauce and honey. Set aside.

Put the flour into a bag, then shake the wings in it, to lightly
coat. Roll the wings in the egg wash, then toss them back into the
bag. You want a fairly heavy coating of flour so the BBQ sauce has
something to hang onto. Repeat 2-3 times.

Heat a large skillet or use your deep fryer. Heat oil until it’s
very hot (around 350F). Fry the wings until they’re golden brown.
Remove and drain on paper towels.

Preheat oven to 325F. Dip each wing in the BBQ sauce and place on
a greased cookie sheet. Make sure the pieces don’t touch each other.
Bake for 15-20 minutes, until they no longer look shiny.