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CHEESY MUSHROOM CHICKEN BAKE 

This is another one I sort of fake.  My measurements could be a little off. The last time I made it I didn't use enough cheese. You can use skinless chicken, but I've never liked the results with boneless...gelatin seeps out of the bones into the meat & sauce & makes it better.

4 chicken leg quarters or split breast pieces (or pieces roughly equivalent to one cut up chicken).
2 cans cream of mushroom soup
at least 2 lbs shredded cheese (I usually use cheddar-jack or co-jack, but all cheddar or all jack or all swiss might be very good as well)
1 lb mushrooms, sliced
1 soup can white wine

Skin chicken if desired. Arrange in single layer in a baking dish. Mix all other ingredients together and pour/scoop over the chicken pieces. Bake at 325 for an hour or until chicken juices run clear. Serve chicken with sauce over rice or noodles (brown rice is just great). The sauce is supposed to turn out about the consistency of gravy. If its too thin, I pour it into a saucepan and add cornstarch to thicken or add more cheese. (And tell myself to use less wine and/or more cheese next time.)

I've been wondering about adapting this to the slow cooker. It would probably work if you add the cheese in the last 30 minutes or so of cooking.

FRY SAUCE 

1/2 cup ketchup
1/2 cup mayonaise or miracle whip (or a mix of both, whichever you prefer)
dash worcestershire
dry mustard to taste (probably start with 1/4 to 1/2 tsp)
prepared horseradish to taste (probably start with 1/2 tsp and add more to taste)

Mix everything together. This is great on french fries or tater tots or as a burger topping. I really like it on grilled potatoes (I guess I should stick a recipe for those in the appropriate section).

GRILLED POTATOES

I started doing these because it seemed wasteful to fire up the grill to cook 3 or 4 pieces of meat.

Slice potatoes about 1/4 inch thick. I like to slice them the long way so it's harder to lose them through the grill.

Spray with cooking spray (or lightly brush with oil or melted butter/margarine, in which case you could put the seasonings in the fat before brushing the potatoes). Sprinkle with seasonings if desired. (I usually just use seasoned salt, some powdered garlic, and Mrs. Dash table blend or other commercial herb blend. )

Grill over hot coals 5-10 minutes per side, or until cooked through.

If anyone tries this on a gas grill, please let me know what time seems to work the best.