As soon as I saw this recipe, I knew I would like it.
It is in the recently published cookbook, “Kitchen Windows,” by Varnville First Baptist Church. There must be many good cooks in Varnville, and this recipe was only one of many that I am preparing and may share with you.
It was contributed by Mrs. Sylvia M. Freeman. She and her husband Wade have been members of Varnville First Baptist, in Allendale-Hampton Baptist Association, for six years. Before that, they were at First Baptist in Hampton for 24 years and at Sandy River Baptist for 40 years.
Sylvia speaks enthusiastically about the church’s minister, Dr. Tommy Kelly, who has been at Varnville First Baptist for 16 years. She calls him the “community pastor” because everyone knows him and he is always available. The church was organized in 1877, and, with 350-400 members, has gone to two Sunday morning services. At 9 a.m. there is a contemporary service, followed by Sunday school at 10 and a traditional worship service at 11.
The Freemans were both reared in Hampton County. Sylvia’s mother, at age 92, lives nearby in her own house. Although her mother has a caregiver because of poor health, Sylvia is involved in her care. Sylvia and Wade have a daughter, Kaye Eubanks, who lives in Atlanta. One grandson, Scott, has just graduated from the University of Georgia, and their granddaughter, Rachael, is a sophomore at West Georgia University. A tragic accident many years ago, in which all the Freeman family were seriously injured, took the life of their 12-year-old son.
Sylvia and Wade have an insurance business, the Freeman Agency, and Sylvia works there with her husband.
She is also active at Varnville First Baptist. She serves as co-chairman of the church’s Christmas bazaar, which will offer crafts and goodies, and the cookbook publication coincides with that. The profits go to the Lottie Moon foreign missions offering. Sylvia has most recently served as WMU director and is currently on the Bereavement Committee. She taught preschool Sunday school, served as a substitute teacher for the adult ladies class, and is on the committee for the Joy Club, the organization for senior adults.
Wade is a deacon at Varnville First Baptist, a Sunday school teacher, and director of the men’s ministries, in addition to other church activities. A busy family!
Sylvia says she has made this recipe (a creation of the Carnation evaporated milk people, and copied from a can label) many times, and that every time she makes the dish she receives compliments.
This is a good dish that will please both the “white meat” and “dark meat” eater,s and if your guest list is small at Thanksgiving, you can use this dish instead of turkey, make some dressing, etc., and you’re set to go. We thank Sylvia for sharing it with us.
You can’t bake this while you are at church because of the cooking times, but you may do so in the morning, keep it warm, and it will be waiting for you for … Sunday Dinner.
Baked Chicken That Makes Its Own Gravy
3 to 3½ pounds chicken pieces
½ cup flour
1 10¾-ounce can mushroom soup
1 cup grated American cheese
1 4½-ounce jar sliced mushrooms
Salt and pepper to taste
5-6 tablespoons butter or margarine
⅔ cup evaporated milk
1 small jar onions, drained
Paprika
In an ovenproof dish, melt butter or margarine. Salt, pepper and flour the chicken and lay in dish skin side down in the melted butter. Bake at 425 degrees for 30 minutes. Turn chicken over and bake until brown, 15-20 minutes.
Remove dish from oven and reduce oven heat to 325 degrees.
Remove part of the butter or margarine, leaving the chicken in the pan.
Meanwhile, heat the soup, cheese and evaporated milk, stirring until smooth.
Cover chicken with onions, mushrooms and soup mixture. Sprinkle with paprika and cover with aluminum foil. Return to oven for 15-20 minutes. Serves 6-8.