I have been out of pocket for a week because my older brother, Hays Mills of Athens, passed away on Sept. 22 and was buried on Sept. 27.  Hays was the tenth child of Margie and Alonzo Mills and was 84.  I am the eleventh child with no other siblings except two sisters-in-law and a passel of nieces and nephews. along with 48 great-nieces and -nephews.

I have a great chicken dish for you.

6 4 oz skinless, boneless chicken breast halves
1 tbsp of oil
1/4 tsp of salt
1/4 tsp of pepper
4 cloves of minced garlic
1/2 cup of brown sugar
1 cup of reduced sodium soy sauce
1 cup of reduced sodium chicken broth
2 tbsp of lemon juice
1/2 tsp of cayenne pepper
1/4 cup of corn starch
1/2 cup of water

In a large skillet, heat oil over medium-high heat.  Add chicken, brown on both sides.  Season chicken with salt and pepper.  Put in crock pot.
In a small bowl, combine remaining ingredients except the corn starch and water.  Pour over chicken.  Cover and cook for seven to nine hours. When done, remove the chicken and turn the crock pot on high.  Combine corn starch and water, stir into  the crock pot.  Place cover slightly on the crock pot and cook until thickened (15 to 30 minutes).


1 cup of butter or margarine
2 cups of chopped onions
2 cups of chopped celery
1/4 cup of chopped parsley
2 4 oz cans of sliced mushrooms, drained
12 cups of dried bread crumbs
1 tsp of poultry seasoning
1/2 tsp of salt and pepper
1 1/2 tsp of sage
1 tsp of thyme
2 cups of chicken or turkey broth
2 beaten eggs

Melt butter in a skillet, saute onions, mushrooms, and celery.  Place bread crumbs in a large bowl and pour sautéed veggies over bread crumbs.  Add seasoning and toss well. 
Gooder’n syrup. Von.