Chicken Provencal

1 whole chicken, cut up, or several breasts, bone-in, skin on

1/3 c. all-purpose flour

1 tsp paprika

1 tsp dried basil

1/2 tsp salt

1/2 tsp oregano

1/4 tsp freshly ground black pepper

1/4 tsp dried marjoram

3 Tbsp oil

16 pitted ripe olives

6-8 carrots, cut into fourths

1 onion, quartered

4-6 medium potatoes, quartered

1 c. chicken broth

1 Tbsp cornstarch

1 Tbsp cold water

Cut up chicken. Mix flour, paprika, basil, salt, oregano, pepper and marjoram. Coat chicken with flour mixture. Heat oil in a large skillet. Brown chicken on all sides. Add olives, carrots and potatoes. Pour chicken broth over vegetables and chicken. Cover and cook until chicken is done and vegetables are tender, about 45 minutes. Remove chicken and vegetables; keep warm. Mix cornstarch and water. Stir into liquid. Heat to boiling, stirring constantly, until thickened. Serve sauce with chicken.

Beaufort Stew

Enough of the following to serve all guests:

Shrimp

Corn on the cob

New potatoes

Smoked sausage

1 medium onion

In a large pot bring water to boil. Add the onion. Cook 5 minutes. Add the potatoes and cook 4-5 minutes. Add the corn and smoked sausage and cook 7-8 minutes. Add the shrimp and cook about 5 minutes.

Drain water. Put all ingredients in a large bowl, or on paper in the center of the table. Let everyone get what they want.

Black Pepper Shrimp

3 pounds fresh shrimp, unpeeled
8 tablespoons butter
3 tablespoons chopped garlic
4 tablespoons freshly ground pepper Preheat oven to 450 degrees F.

Rinse the shrimp, and place in a shallow baking pan. In a saucepan, melt the butter, add the garlic, and saute for 3 to 4 minutes. Pour the butter mixture over the shrimp and toss to coat. Pepper shrimp until shrimp are well covered. Bake until pink, approximately 5 minutes, turn, bake a few minutes longer, and pepper again.

Serve shrimp with warm bread and salad.

T's White BBQ Sauce for Chicken

WHITE BBQ SAUCE

1 1/2 cup mayonnaise
1/3 cup cider vinegar
1/4 cup lemon juice
2 tablespoons sugar
2 tablespoons freshly ground pepper
2 tablespoons white wine Worcestershire sauce
1 teaspoon salt

Mix all ingredients in a bowl until smooth.
Baste on chicken while grilling.

Miss Rebecca's Southern Pecan Pie

Miss Rebecca was an elderly lady who was my neighbor in Georgia. She was a sweet little thing. T

1 deep dish pie shell
1 1/4 c. sugar
1/2 c. light corn syrup
1/4 c. butter
3 eggs, beaten until light
1 c. pecans, chopped

Combine sugar, light corn syrup and butter in a sauce pan. Bring to a boil.
Combine eggs and pecans. Slowly add hot syrup. Pour into a pie shell.

Bake at 375 for about 50 minutes for large pie.