SMOKEY MOUNTAIN BBQ SKILLET CHICKEN WITH ONIONS

1 Chicken, cut into serving size pieces, or, 4 leg quarters
3/4 tsp salt
1/4 tsp black pepper
1 bottle (16 ounces) tomato ketchup
3/4 can (about 10 oz. or a little under 355 mL) regular Coke-a-Cola ("Coke Classic")
1 small yellow onion, sliced
1 teaspoon Worcestershire sauce

Place chicken in a large heavy skillet, dutch oven or kettle. Sprinkle with salt and pepper. In a bowl, combine ketchup with coke and Worcestershire, until well blended. Pour over chicken. Cover with onion slices. Cover and cook over medium heat for about one hour. Turn down heat to lowest setting and simmer for 30 minutes longer, or until sauce thickens.

REAL KENTUCKY FRIED CHICKEN with GRAVY

(A genuine old-time Southern fried chicken recipe, this isn't KFC, but the REAL thing, exactly as those old-time southern cooks made it--it's not very healthy, but hot-dang ya'll, it's mighty tasty.)

1/2 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon black pepper
dash, cayenne pepper
2 2 to 2 1/2 pound frying chickens, cut up into serving pieces
6 1/4 Tablespoons shortening, (such as a tin of Crisco)
3 cups scalded milk---or, evaporated milk, heated, can be substituted

Put flour, salt and pepper in a bag and shake well to blend. Add chicken, one piece at a time, to coat with flour mixture, shaking well. In a deep heavy skillet, heat shortening and slowly fry chicken over medium low heat until cooked through and golden brown--juices should run clear when poked with a fork. Drain off all but 4 tablespoons of the fat. Add 4 tablespoons of the flour to make a sort of paste. Very slowly stir in hot milk, and cook until thickened. Serve gravy over chicken. Serves 8 to 10 people.

HAWAIIAN CHICKEN

1 small chicken, cut up into serving pieces
1 1/2 Tablespoons vegetable oil
3 Tablespoons brown sugar (can substitute granulated sugar, in a pinch)
4 Tablespoons soy sauce
1/2 clove minced garlic

Place Chicken in a deep skillet. Sprinkle with oil, then sprinkle with sugar and soy sauce. Cover and cook over very low heat until dry, and juices run clear when pierced by fork. Add garlic and continue to cook five minutes longer. Excellent served with oriental fried rice and the following salad:

ORANGE COCONUT SALAD WITH HONEY-LIME DRESSING

3 seedless oranges, peeled and sliced
lettuce--romaine or any green leafy type
1/2 cup moist coconut

Arrange line a salad bowl or small platter with lettuce leaves. On top of lettuce, arrange orange in a circle, so they are overlapping. Place a light heap of coconut in the centre. Drizzle dressing over orange and coconut.

HONEY-LIME DRESSING

1/3 cup lime juice
1/3 cup honey
1/2 tsp salt
1 cup light vegetable oil
1/2 teaspoon paprika
3/4 teaspoon yellow mustard (can substitute Dijon mustard for a slightly more daring flavour)
1/4 tsp onion salt
1/4 tsp lime rind, grated

combine all ingredients in a bowl, and mix with a rotary mixer, very slowly, on lowest possible speed, to ensure that mixture emulsifies proper