The walnut version is my grandmother’s recipe and it’s the one I grew up with but during a time when I didn’t have access to this recipe, I found the pecan version and so I am including it because it is also very good. They’re very close in flavor so you can try both and pick your favorite. I’ve included slightly different recipes for a pecan version and a walnut version. There has never been a Christmas in my lifetime where these have been missing. These are the most traditional cookie in our house. 22 Fall Casseroles) WNAX-570įrom the recipe collection given to me by Edna Schmidt Recipe published by: Your Neighbor Lady (Bulletin No.

Mine turned out great too so I think the recipe can be easily be adjusted to meet your taste. since my kids like a sweet barbecue sauce. I also increased the brown sugar to 3-4 T. I also added a little salt since I felt like there was a lot of the flour/.salt that wasn’t used. I reduced the oil and did not refrigerate for the day like they suggested. *I used chicken legs for this recipe and it worked fine. About 2 hours before serving, heat oven, 350 degrees, bake chicken, covered, 80 minutes, then add corn, bake, covered 25 minutes longer or until tender. Add celery and next 6 ingredients pour over chicken.

Add onion to fat saute until golden and tender. Fry in hot fat until golden brown remove chicken to 3 quart casserole. frozen corn, (thawed just enough to separate.)Įarly in the day, dip chicken pieces into flour mixed with salt.

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