Cooking Without Photos – Chicken Salad

I’ve been searching for a great Chicken Salad recipe for a while now. My search ended in Kaufman, TX.

Kaufman was originally named Kings Fort (1840) and then changed to Kingsboro (1845) both after the founder, Dr. William P. King. And then changed to Kaufman when Kaufman County was formed in 1852.

Kaufman owns the bragging rights for locking up Bonnie Parker of Bonnie and Clyde for the first time. Not sure how long she spent there since she was released to live her life of crime.

Back to Chicken Salad! While flipping thru “Goodness Pure And Simple: Episcopal Church Women, Our Merciful Savior Episcopal Church Kaufman, Texas”, I came across a recipe by Punkie Kinnan. I thought…curry powder?! What?! Let’s try it😆.

I’d just like to thank Punkie Kinnan for submitting this recipe. This has got to be the absolute BEST chicken salad I’ve ever had!

Delicious Chicken Salad: Let’s get in to it! Couple of things.

This makes a lot!

It calls for 5 lbs of chicken breast. Then it talks about deboning it after it is cooked. For some reason, finding bone in chicken breast is a challenge and when you do find it, it is super high. Why? I don’t know. I chose to use boneless skinless chicken breast. I used about 4 lbs and it was plenty. I also cooked it for almost an hour and a half. Why did it take so long to cook while covered in foil? Beats me. Just check it to see if it is cooked all the way thru. You don’t want to be eating raw chicken. Ew!

Also, if you cook almond slices for 15 minutes at 350° they will BURN!! Keep a watch on them or just buy already toasted almonds.

I served them on croissants. You could also use brioche buns, regular buns, crackers or just eat it with a spoon😆. Enjoy!!


Cooking Without Photos – Chicken Rice Casserole

🎵🎶Ooooooooooooklahoma, where the wind comes sweepin’ down the plain🎶🎵 Yep. This week we travel to Ottawa County Oklahoma. Home of Miami, but NOT Florida! Pronounced “Miam-ah”. And also home to Picher. Never heard of it? Lemme tell you a little story, friends.

Picher, Oklahoma once belonged to the Seneca-Cayuga Indian tribes. Lead and Zinc were discovered in 1913 and much of their land was bought or stolen by mining companies.

Once mining started, it expanded quickly and covered a huge area. It’s been said that the Tri State Mining district was so overly mined, a person could drive a car from Picher, Oklahoma to Joplin, MO all while being underground in the mines. That’s roughly 25 miles.

Back then, mining companies were not under many regulations. They mined and took what they wanted and put the rest in a big pile on top of the ground. ”Chat” was what was left and they made huge piles of it all over Picher. HUGE! Folks didn’t really know what to do with it. They tried to make uses out of it, but there was just too much of it. Kids played on it. It was in everyone’s back yard. Folks would come and visit just to climb a pile of it (me included). In the end, it sat around for almost 100 years, slowly poisoning everyone. Yes.

In 1994 the Centers For Disease Control began testing the people of Picher and it was discovered they all had lead in their bloodstream. 35% of all of the children what were tested had more than 10 micrograms per deciliter, which is considered to be a health concern. Among other health problems, it causes developmental delays.

Huge long story short, after many tries and fails, the government declared Picher, Oklahoma uninhabitable. The residents had to move. The whole town was closed down. And in the end, it will eventually all cave in because of the extensive undermining and become a massive sink hole.

Fun fact: there have already been multiple sink holes that have opened up and swallowed buildings in places as far away as Galena, KS. (Part of Tri State Mining District). If you’d like to have more information about this topic, Tar Creek Documentary is available on Amazon Prime for a small fee. Very interesting indeed.

Now back to cooking. I chose to use a recipe out of the cookbook, “Ottawa County Bi-Centennial Cook Book: Compiled by Extension Homemakers Of Ottawa County Oklahoma 1975”.

My own Mama made something similar to this recipe my whole life. I did do a couple of things different. I used minute rice, cooked it at 350° for 1h and 15 minutes, added 1/2 cup more milk and I put the rice mixture on the bottom so the skin would be crispy. Oh! And I added salt and pepper to the top. It didn’t say anything about doing that for some reason. AND I added mushrooms because we are mushroom people🤷🏻‍♀️ Enjoy!!!

Cooking Without Photos – Honey Chicken Wings

Cooking Without Photos Week 4

Next we travel to jolly old England…Arkansas😆 see what I did there! Bah!!!😆. Anywho, England is a small town just a hop, skip and a jump from Little Rock.

England was actually first named Groveland and the first settlers came around 1880. Upon arrival, they began clearing the land of hardwoods. Once the lumber industry moved on westward, farmers were able to start planting and grow soybeans, cotton, rice and corn. In fact, the soil around England is classified as some of the most producing in the country.

At one time and thanks to the railroad, England was the center for cotton production and trade. Arkansas Journal newspaper was printed and circulated there and they had their own cotton gin. Over the years, they’ve had highs and lows, but farming continues to be a huge part of their heritage.

This week’s cookbook, Reflections of “Beary” Good Cooking: From England First Baptist Church Youth, was a little beat up when I purchased it. I figure that means someone used it and liked it!

I chose Honey Chicken Wings to share and they were amazing!!! Don’t tell Freda Thompson, but I added more garlic. I mean…1/2 garlic clove? 1/2 a clove? Maybe she meant 1/2 a bulb? I bet you could also add some hot sauce or cayenne pepper for an extra kick. Enjoy!!!

Animals In Costume

While perusing the shelves recently, I came across these gems and what a better time to read books about dressing up!   These books totally crack us up and your kiddos will love them.

Ron Barrett’s illustrations paired with Judi Barrett’s writing…you can’t beat it. It’s perfect, PERFECT!  After reading Animals Should Definitely Not Act Like People and Animals Should Definitely Not Wear Clothing, we go back through the books and laugh at all of the illustrations.

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I’m leaving you with the cover of both and an illustration sample.  Not much more I can say about these without ruining the whole thing.  I think the pictures speak for themselves:)

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Go get these!  You totally won’t regret it:)

That Book Mama

Faking Taco Bell

Anyone that knows me knows how much I love Taco Bell.  You cut me and I bleed mild sauce.  …not literally but you get the idea.  What is my favorite thing at Taco Bell?  Chicken Enchiritos.  With my recent discovery of bottled Taco Bell Mild sauce, I decided to try and recreate the enchirito.  Is this recipe exact?  No.  Do I know their secrets?  Not really.  Do I feel like Plankton, on Spongebob, trying to find out the secret formula?  Completely.  So, here it is.  It’s pretty close but not exact.  Another day, Mr Crabs!  Another day…

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Fake Chicken Enchiritos

  • Family size package of grilled chicken breast (pre cooked)
  • 1 medium sized onion – diced
  • 1 can refried beans
  • Large tortillas
  • Shredded cheese (2 cups)
  • Taco Bell mild sauce

In a large skillet, saute onion until tender and add chicken.  The chicken has to basically warm up so do that until everything is sizzling.  In a microwave safe bowl, heat the refried beans for 3 minutes.

Once everything is warm, place a tortilla on a microwave safe plate.  Place a few pieces of chicken, some onions and 3 tablespoons of the refried beans on the tortilla and roll it up.  Pour mild sauce over the top and add shredded cheese.  Microwave for 1 1/2 – 2 minutes or until cheese is bubbly.  Eat IT!  Yummy:) Nom Nom Nom!

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Cornflake Chicken

This recipe comes to you straight out of my childhood home. It was one of my favorite things that my mom used to make for us and one of the very first things I cooked on my own. My mom taught me to cut up a whole chicken when I was about 11. My parents had a house full, so I’m sure any help we could give was much appreciated. Little did I know that years later I’d be using the very same recipe and skills to cook for my own family. If you haven’t tried this before, I hope you enjoy it and if you’ve had it and it brings back some memories…then you’re welcome:)

Cornflake Chicken

1 whole chicken (cut up)
5 cups cornflakes
4 eggs
1/2 cup milk


1. Preheat oven to 350. Cut up your chicken. I didn’t attempt to show you how to do this because I tried to teach someone once and it didn’t really turn out so great… If you don’t know how, you could always buy one already cut up.

2. Crush the cornflakes. This is where my kiddos come in handy. You could always take out some aggression this way too:)


3. Crack your eggs (I use a pie plate) scramble them and add the milk. Whip the two ingredients together.

4. Put the crushed cornflakes into another pie plate.


5. Dip the chicken into the egg mixture and roll in the cornflakes. Place chicken into a 9 x 13 pan.


6. Cook for 1 hour – 1 hour 15 minutes.


Mmmmmmmmmmmm! Yummy:)