This sounds good, though I don’t think we’ve ever had it!

OVEN MEAL OF CHICKEN, RICE, TOMATO CUPS, AND APPLE PIE

Serves 12, but easily divided into thirds or half

Preheat oven to 325˚. Prepare all dishes and bake together 1 hour.

CHICKEN IN CREAM

3 3 lb frying chickens, cut into serving pieces, or 9 lbs chicken pieces
2 ¼ C flour
2 Tbsp salt
Cooking fat (for frying chicken)
3 C half and half
2 Tbsp onion, chopped fine

Combine flour and salt in freezer bag. Add chicken a few pieces at a time, shaking to coat. Brown chicken on both sides in hot fat in skillet. Remove to shallow baking pan. Pour half and half over chicken and sprinkle with chopped onion. Bake uncovered.

STEAMED RICE

1 ½ C rice
1 ½ tsp salt
4 C water
1 Tbsp olive oil

Place rice in covered casserole. Stir in water, salt, and olive oil. Bake covered.

TOMATO CUPS

6 oz fresh mushrooms, chopped
4 Tbsp butter
1 ½ C small bread cubes, crusts removed
12 medium tomatoes, thin slices cut from top and pulp removed to make 2 C tomato pulp
2 C whole kernel corn, thawed if frozen
1 tsp salt
Creole seasoning, to taste

Melt butter in skillet and sauté mushrooms. Remove. Add more butter if necessary and sauté bread cubes stirring frequently, until browned. Combine tomato pulp, corn, mushrooms, 1 C browned bread cubes, and salt and Creole seasoning, mixing well. Fill tomato shells with mixture. Sprinkle remaining bread cubes over tops of stuffed tomatoes. Bake uncovered.

APPLE PIE WITH CANDIED CRUST

8-10 C apple slices
4 tsp lemon juice
2 C brown sugar
2 C cake flour
1 C butter, softened
1 tsp salt
¼ tsp nutmeg

Sprinkle lemon juice over apple slices. Fill 2 well-greased 9 inch pie pans with apple slices. Mix sugar, flour, salt, and nutmeg together. Work softened butter into dry ingredients with fingers or pastry blender until mixture resembles coarse meal. Pat mixture evenly on top of apple slices. Bake uncovered.