2 cups pancake mix
2 (0.7-ounce) packages Italian salad dressing mix, divided
1/3 cup club soda
1 egg, beaten
3 pounds chicken pieces, skinned

Combine pancake mix and 1 package salad dressing mix; mix well, and set aside.
Combine club soda, egg, and remaining salad dressing mix; stir well. Dip chicken in club soda mixture; dredge in pancake mixture. Allow chicken to drain 5 minutes. Heat 2 inches of oil in a large skillet to 400°; add chicken, and fry 3 to 5 minutes or until golden brown.
Place chicken on a lightly greased jellyroll pan; bake, uncovered, at 350° for 30 minutes.

1 – 10oz package frozen spinach, cooked, drained, and cooled
3 cups cooked rice
3/4 pound Cheddar cheese, grated (save some for top of casserole)
1/4 cup melted butter or margarine
1 teaspoon onion flakes
4 eggs
1 cup milk
1 teaspoon Worcestershire sauce
2 teaspoons salt, if desired

Preheat oven to 350 degrees. In a large bowl, combine spinach, rice, cheese, butter, and onion flakes. In another bowl, mix eggs, milk, Worcestershire sauce, and salt. Add to rice mixture and mix well. Put in a greased 2-quart baking dish. Bake for 35 to 40 minutes or until middle of casserole is cooked.
Note: A dash of Cajun seasoning gives it a kick.

1 cup regular uncooked rice
1 cup long grain uncooked rice
1 whole chicken, cut up
1/2 stick margarine
2 large onion, chopped
1 quart jar tomatoes with juice
2 cans mushrooms with juice
3 chicken bouillon cubes
3 cups water
2 bay leaves
garlic salt
1/2 tsp. Paprika
salt and pepper to taste

Brown chicken in pan with 1/2 stick of margarine to seal in the juices. Add all of the ingredients, except for the chicken to a crock pot. Add water. Place chicken on top, sprinkle with paprika. Cook on low for 8 hours. Check now and then to see if water needs to be added.