Marnu's Recipes From Marnu's Kitchen

From – Maybelle Grace Becklin

Recipe Provided By – Marnu’s Recipe Card Box

From – Maybelle Grace Becklin

Recipe Provided By – Marnu’s Recipe Card Box

From – Maybelle Grace Becklin

Recipe Provided By – Marnu’s Recipe Card Box – Billie Mowbray

From – Maybelle Grace Becklin

Recipe Provided By – Marnu’s Recipe Card Box

From – Maybelle Grace Becklin

Recipe Provided By – Marnu’s Recipe Card Box

From – Maybelle Grace Becklin
Recipe Provided By – Deborah Tyler

From – Maybelle Grace Becklin
Recipe Provided By – Marnu’s Recipe Card Box

From – Maybelle Grace Becklin
Recipe Provided By – Libby Becklin
6-8 chicken legs (1.5 lbs.)
Sweetened liquid from 1 can (1lb. 4 0z.) unsweetened chunk pineapple
3 Tbsp white wine vinegar (or apple cider vinegar)
1 Tbsp Tamari Soy Sauce
1.2 Tsp dry mustard
1 Tsp salt
1/8 Tsp cayenne pepper
2 medium green peppers in 2 by 1 inch pieces
1 Tbsp cornstarch
2 Tbsp cold water
Pineapple from can
Rinse chicken and pat dry. Put in baking dish.
Pour in all ingredients (mixed) except pineapple chunks, cornstarch and water
Cook chicken at 350 degrees for 50 minutes.
Baste frequently!
Add pineapple. Mix starch with cold water and add to baking dish.
Cook for 10 more minutes.

From – Maybelle Grace Becklin
Recipe Provided By – Libby Becklin

1 3 Lb frying chicken
2 medium onions
1 can of tomatoes (2.5 cups)
1 8 Oz can tomato sauce
1 clove garlic
1 small hot red pepper
1 bay leaf
1/8 Tsp ground sage
Rub chicken with flour seasoned with salt and pepper.
Brown chicken on all sides in hot pan. Remove chicken from pan.
Cook onions in pan until golden.
Drain excess fat. Add remaining ingredients.
Cover and simmer for 45 minutes.
Add browned chicken. Simmer until tender, about an hour.