BBQ Chicken

Lertie Hass (Shelby County) Originally published April 16, 1983 

1 frying chicken, cut up

1 pint of tomato juice
1/2 c. BBQ sauce
1/4 c. brown sugar
1 tsp. salt


Mix all ingredients together, except chicken. Pour over raw chicken in casserole dish. Do not stack the meat. Bake covered for 2-1/2 to 3 hours in the oven at 350 degrees Fahrenheit until juice is absorbed. This is also good for ribs and pork chops. 

Loaded Cauliflower (Low Carb)
Rose Marie Ambrosy, Jackson County

1 large head of cauliflower, cut into bite size pieces (about 6 cups)
1/2 c. sour cream
1/2 c. mayonnaise
6-8 strips of bacon, cooked and crumbled (I use bacon bits)
6 tbsp. chopped chives
2 c. colby jack cheese

8 oz. sliced mushrooms

Preheat the oven to 375 degrees Fahrenheit. In a large pot, boil water and cook cauliflower for 8 to 10 minutes. Drain and let cool. In a large bowl, combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbsp. chives, 1 cup cheese, mushrooms and cauliflower and mix well. Place in a backing dish, and cover with remaining cheese and bacon crumbles. Back for 15-20 minutes until cheese is melted. Top with remaining chives and serve. 

Apple Pie Bread

Joyce Jirak, Winneshiek County

1 can apple pie filling, mashed
1 yellow cake mix
4 eggs, slightly beaten
1 c. flour
1 tsp. cinnamon
1 apple, chopped

Mix all ingredients together, and put in greased loaf pan. Bake at 350 degrees Fahrenheit for 40-50 minutes. Bread is done when a toothpick comes out clean. 

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