How could something this good be this easy?  This recipe is
perfect for any family; it makes a bunch, freezes well and
is always tasty. Originally from Dee Penrod.

SMOTHERED CHICKEN: Serves - 6

2 whole chickens cut into pieces
3 cups diced carrots
3 cups diced celery
1 very large diced onion
2 medium diced green peppers
2 lbs diced mushrooms
 chicken bouillon (enough to cover mixture)
 paprika
 sage
 poultry seasoning

  Remove the skin and fat from chickens (except from the
wings) and place in a large roasting pan.  Sprinkle the
seasoning on each piece of chicken and cover with diced
vegetables (except the mushrooms).  Pour chicken bouillon
over the mixture.  Liquid should come just to the top of
the vegetables.
  Cover and Bake at 375 F. for 2 hours, then stir mushrooms
into the mixture and bake another half hour.
  Serve over rice. 



Popeye's Cajun Rice


Notes:
This came in direct response, to many people's requests. Please use a good quality rice with this. We did not like the results with Minute Rice, but Success Rice boil in the bag, did come out well. You need to follow the directions on your specific ric

Ingredients:
1 LB Lean Ground Beef
1/2 C. Finely Dice Bell Pepper
1/3 C. Diced Green Onions
1/2 tsp. Garlic Powder
1/2 tsp. Celery Flakes
1 tsp. Creole Seasoning
1/4 tsp. Red Pepper
4 C. Long Grain Rice Cooked and Drained
1/4 - 1/3 C. Water
1/4 tsp. Black Pepper


Preparation:
In fry pan stir in ground beef, bell pepper and cook on med. high heat until beef looses its pink color and bell pepper is soft. Remove excess grease. Turn temperature down to medium or medium low . Add remaining ingredients, stir and cook together until ground beef is completely cooked and liquid is gone about 25 - 35 min. More Creole seasoning and red pepper may be added for that Cajun at Heart. I like to use Tony Chacheres's