Another favorite from the Officers Wives’ Cookbook. I like the fact that you get the flavor of barbeque with chicken that is moister than that done on a grill. I have prepared it with corn and without and prefer serving corn as a side dish instead of in the casserole.

6 serving sized pieces of chicken, skin on

1/2 cup flour

2 teaspoons salt

1/2 cup salad oil

1 onion, sliced and separated

1/2 cup chopped celery

1/4 cup minced green pepper

1 cup catsup

1 cup water

2 tablespoons Worcestershire sauce

2 tablespoons brown sugar

Dash of pepper

1 pkg. frozen cut corn (optional)

Preheat oven to 350 degrees. Coat the chicken in a combination of the flour and salt.

Fry in hot oil until golden brown, turning as necessary. Remove chicken and place in a flat casserole. Remove all but 2 tablespoons of oil from the skillet. Saute the onion until golden. Add all the remaining ingredients except the chicken and corn and mix. Pour over the chicken and refrigerate for at least 30 minutes. Cover the chicken and bake for 1 hour and 20 minutes. Draw off fat from surface if needed.

Next Month: Fried Ice Cream

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