Most of the recipes of mom’s that I have are for sweets—cookies, cakes, squares, pies, etc. In fact, I only have a few recipes of hers for main dishes. Even though she was a wonderful cook and prepared great meals throughout her life, she didn’t write many instructions down for the main dishes she served. Perhaps that was because mom cooked by instinct—she just knew how much salt to add, how much garlic was too much, how much water was needed to keep dishes from becoming dry or burnt.
The foods we ate growing up were mainly what we grew in our garden or purchased at a local grocery store or butcher. When I was really little, my parents kept chickens in a coop, and we had a cow; we gathered eggs from the chickens and the cow provided us with milk to drink. Later on our milk was delivered to the house in glass bottles and mom mixed it with powdered milk to make it go further; my older brother loved milk and could easily drink an entire quart of it at one time without pausing for breath. I, on the other hand, didn’t like milk at all, and mom had to add chocolate powder to it in order for me to gag down even a small glass.
Today’s recipe is for one of mom’s main dishes—“Chicken in a Hurry”. It uses few ingredients and makes a great week-night supper when time is limited—all that is needed to make the meal complete is a green salad and rice or potatoes.
But if you do find yourself with a few extra minutes to spare while the chicken is cooking, you can always whip up one of mom’s desserts as a grand finale—the oven will already be hot and it would be a shame to waste the energy!
Chicken in a Hurry
2 ½ – 3 pounds chicken pieces
¼ cup ketchup
¼ cup water
¼ cup packed brown sugar
1 pkg. dry onion soup mix
Arrange chicken pieces in small roaster or casserole dish.
In small bowl combine ketchup, water, sugar and soup mix. Mix together well. Spoon over chicken making sure all pieces are covered. Bake covered in 350°F oven for at least one hour until very tender. Serves 4-6.