|Chicken Recipe Dishes
Every Sunday, in the summer, after church, mom use to fry chicken. I don't know why only
summer or Sundays, but such was life.
Reflecting on the past, as an adult, I think her being a teacher, with summers off, she had
more time. One thing for sure, most Sunday summers included pan fried chicken.
To the left are my grandmother and her sister's. My grandmother is sitting front left. Life must
have been very hard in those days, as she was only in her late 40's when this photo was
taken. I can't imagine having to live then! The clothes, the chores, no TV or computer. Wow,
am I glad to be today and not yesterday.
7UP, Coke, Pespie and Dr. Pepper.
Angels or Devils.
Beef Dinners and Steaks
Breads, Muffins, and Rolls
Carry In Dishes
Cobbler & Crisp Recipes
Dips and Party Mix Recipes
Fish, Shrimps, & other Swimmers
Gravy - Gravies
Ice Cream Recipes
Jams, Jellies, Marmalades
Lunch Box Sandwich Spreads
Pancakes, Hotcakes, BuckWheats
Pickles and Picklers
Pies From Scratch.
Porkchops, Piggies, and other Oinkers
Soups and Chowders
Vintage Recipe Books.
|Each Sunday dinner was a carbon copy of the last, with slight variations. Mashed potatoes,
cucumber and onion slices floating in a vinegar sugar mixture, peas, and a fried chicken with a
In the early summer, there would be fried mushrooms, fresh picked from local woods. An older
gentleman would peddle mushrooms door to door, among fresh foods, like dandelion greens,
watercress, strawberries, and the like. By mid summer would start to add fresh harvested ripe
vegetables from the backyard garden. Sliced tomatoes, sweet corn, green beans, and all the
If I close my eyes, I can see her, standing at the stove, apron tied around her waist, holding the
skillets' lid in one hand, using a fork to turn chicken with the other. Black/gray tile on the floor,
Early American style kitchen table against the wall, a yellow rotary dial wall phone hung next to
Her counter wasn't cluttered with coffee makers, microwaves, TV's, or bread makers. My sister
and I served as the dish washer. The garbage disposal was a corner trash can.
It seemed like yesterday. A big iron skillet, Crisco half way up, heating over a medium setting.
While this was heating, she would coat the chicken pieces with eggs, flour, salt and pepper.
Then, when the grease was just right she laid the chicken in. Sizzling as it fried. Covering all
with a lid.
Chicken now fried to a crackle crisp crunch, the gravy was next. With the excess grease poured
off, leaving the crumbles, adding flour, milk, salt, and pepper. Mom simmered the mixture, stirring
constantly over low heat to avoid scalding the milk. She never measured anything, she just
knew instinctively, like a mother does. Adding more flour, a little extra milk, salt please.
As if by magic, everything was ready at once, piping hot, aromas beckoning you to dig in. Grace
was said, then we ate. Mom ever mindful of our manners. Napkins on the lap, elbows off the
table, use your fork. Dad would say something to make us giggle and life was good.
The above was my mom's fried chicken recipe, she rarely put pen to paper. Recipes were passed
from mother to daughter by watching and doing.
Here are some recipes, where pen was put to paper, collected from the same time period, the
1960's. I love to collect old recipes from the 1950's, 60's, and 70's. It just reminds me of home.
|Dottie Baker's Fancy Chicken Salad Loaf
Boil 1 stewing hen, 1 onion, 1 stalk celery, 1 bay
leaf, and 1 carrot in 6 cups water until tender.
During the last hour of cooking, add 1 tbs. salt.
Remove chicken, strain stock and let cool.
Skim off fat. In a bowl add 1 cup cooled stock.
Sprinkle 2 envelopes gelatin over stock and let
stand 5 minutes. Bring to a boil 2 cups stock and
pour over gelatin. Stir until dissolved.
Add 1 tsp. lemon juice and chill.
Cut chicken into small pieces. Add 1/2 cup
chopped almonds, 1/2 tsp. curry powder, and 2
slices piminto. Mix well. When the gelatin is thick
and syrupy, add chicken mixture and 1 cup
mayonnaise. Mix well. Pour into 2 qt. loaf pan and
chill until firm.
|Chicken Supreme by Ruth Snodgrass
Cook one large hen and shred. Add to the
following, 2 cups fresh bread - (picked into
1 cup cooked rice
1/2 tsp. paprika
4 well beaten eggs
3 cups chicken broth
1 tsp salt
Pimento to taste
1/4 c butter
1/2 cup milk
Mix all ingredients and bake 1 hour or until
Serve with the following sauce:
Make white sauce with 1/4 cup flour, 1/4 cup
cream, 1/4 cup butter, 2 cups broth â€” last
add 1 can mushrooms â€” salt, pepper and 2
hard boiled egg yolks chopped up.
|Chicken on Rice Recipe by Pat Shelley
1 frying chicken
1 can chicken rice soup
2 chicken bouillon cubes in 1/2 hot water
2 1/2 cups cooked rice
Put cooked rice in a fairly good sized roaster, Pour
soup and bouillon over rice. Place cut up salted
chicken on top of rice, Bake in (375) oven for 1 hour
Add cover and bake 30 minutes or more.
Baste 3 times while cooking with the following: 1/2
cup melted butter, 1/2 cup lemon juice, and 1/2 cup
|Oven-Fried Sesame Chicken
2 - 2 1/2 pounds each - chickens, cut into 8 pieces.
1 1/3 cups unsifted all-purpose flour
1/2 cups toasted sesame seeds
2 teaspoons salt
1/2 teaspoons paprika
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
3/4 cup milk
6 Tablespoon butter, melted
Line two shallow baking pans with foil. Rinse chicken and drain.
Measure flour, sesame seeds, salt, paprika, garlic powder, and black
pepper into a plastic or paper bag, shake to mix. Dip a few pieces of
chicken at a time in milk, then shake in bag until coated. Place in
baking pan, drizzle with butter. Bake in a preheated hot oven 400
degrees until golden. 45 to 50 minutes. Turning once. Makes 8
|Chicken ALa JardiniÃ¨re
3 pounds frying chicken pieces
salt and pepper
2 Tablespoon Wesson Oil
1 can Manwich sauce
1 cup sliced celery
1/4 lb mushrooms, sliced or 1 four ounce
can sliced mushrooms - drained
1 clove garlic - minced
1/4 cup white wine or water season
chicken pieces with salt and pepper.
Brown well in oil, drain excess jar.
Combine remaining ingredients pour
over chicken. Cover, simmer about 45
minutes or until chicken is tender. Turn
and baste pieces occasionally. Makes 6
|Chicken and Mushrooms
4 Large or 6 Medium Chicken Breasts
1 Can Condensed Cream of Mushroom Soup
1 Three ounce Can or 2/3 cup Broiled Mushroom
1 Cup Dairy Sour Cream
1/2 Cup Cooking Sherry
Place chicken breasts, skin side up, in 111/2 x 71/2 x 1
1/2 inch baking dish. combine remaining ingredients
(including mushroom liquid)
Pour over chicken.
Sprinkle generously with paprika.
Bake in moderate oven 350 degrees for 1 to 1 1/4
hours or until tender.
Serve with rice and wild rice
Makes 4 to 6 servings.
|Chicken Broccoli Bake
2 tablespoons butter
1 2 1/2 to 3 pound broiler or fryer cut up
1 bunch broccoli, cut into thin stalks
2 - 10 3/4 ounce cans condensed cream of
3/4 cup milk
1/2 teaspoon ground ginger
About 55 minutes before serving, melt butter in
a 13 x 9" baking dish in a 400 degree oven.
Place chicken, skin side down, in baking dish.
Sprinkle with 1 teaspoon salt. Bake 30
minutes, turning once. Meanwhile, in a skillet
over medium heat, heat 1 inch water to boiling,
add broccoli and 1 1/2 teaspoon salt and heat
to boiling. Cover and cook 1 minutes, drain. In
medium bowl, stir undiluted soup, milk and
ginger. Push chicken to one end of baking
dish. Arrange broccoli at the other end. Pour
soup mixture over all. Cover dish tightly with
foil, bake 15 minutes or until chicken is tender.
Makes 4 servings.
|Beer Battered Chicken
2/3 cup all purpose flour
1 teaspoon salt
12 teaspoon double acting baking powder
1/3 cup beer
1 3-pound cut up chicken
1 16-ounce package frozen crinkle cut French
About 55 minutes before serving
In a bowl, with fork, mix first 3 ingredients. In
another bowl, with fork, beat together beer,
egg and 2 teaspoons salad oil, stir into flour
mixture. Coat half of chicken with batter.
Meanwhile, in a skillet over medium heat, heat
1/2 inch salad oil to 370 degrees. Fry chicken
until brown and tender, about 20 minutes,
turning once with tongs. Drain on paper
towels. Repeat with remaining chicken. also,
prepare French fries as label directs. To serve,
arrange chicken and French fries in a napkin
lined basket. Makes 4 servings.
In a large skillet brown three pounds chicken
parts in 3 Tablespoon shortening.
Pour off fat.
Stir in 1 can of Golden Mushroom Soup, 1 can
Tomato Soup, 1 medium clove garlic, minced,
and about 16 small whole white onions.
Simmer 45 minutes or until tender.
Stir occasionally, uncovered, cook until
desired consistency. Makes 6 servings.
|King Ranch Chicken
by Sharma Trusler
3 to 4 pound hen
1 to 2 ribs of celery
1 chopped onion
1 can cream mushroom soup
1/2 pound Cheddar cheese grated
1 can Rotel tomatoes and chilies, undrained
salt and pepper
1 large bell pepper, chopped
1 can cream of chicken soup
1 package tortilla
Boil hen until tender in water, seasoned with onion,
celery, salt and pepper.
Cut chicken into bite size pieces and reserve all
Chop onion, and bell pepper, combine soups and
Just before putting casserole together, soak the
tortillas in boiling chicken stock until wilted.
Start layering casserole in a 9 x 13 inch baking dish.
In this order: soaked tortillas (dripping), chicken,
onion, bell pepper, sprinkling to taste with chili
powder and garlic salt, soup mixture and cheese.
Repeat the layers, being sure the tortillas are oozing
over the stock.
Cover the casserole with Rotel tomatoes and all the
Juices in the casserole should be about half of the
depth of the casserole dish.
If not, add a little more stock.
May be made and frozen several days ahead, but
always make at least one day ahead and refrigerate
so the flavors blend.
Bake casserole uncovered at the 375 degrees for 30
Serves 8 to 10 people. The secret of this recipe is a
well - seasoned stock.
|Hearty Chicken Ragout
Serves 4 from a recipe box - Pat Barada
1 rotisserie chicken, skinned, boned and chinked
1 - 14 1/2 can chicken broth
1 T. horseradish mustard
1/2 t. thyme, crushed
8 ox. fresh mushrooms, chopped
1 bag carrot matchsticks (or 1 cup carrots, julienne)
1 cup thinly sliced leeks (optional)
1 cup water
2 T. cornstarch
salt and pepper to taste
In a large Dutch Oven, combine all but water and
cornstarch. Heat to boiling and simmer, covered for
15 to 20 minutes. Combine water and cornstarch
and add to chicken mixture. Cook and stir until
thickened and bubbly. Simmer for a few more
minutes and serve with crusty bread and a tossed
|Chicken a la Can from Beverly Malich
2 cups Swanson's Chicken a la King
2 cups Franco American Macaroni and cheese
2 cups sliced mushrooms
1/2 cup sliced stuffed olives
1 teaspoon chopped onion
1 cup sliced water chestnuts
little salt and pepper
A cup or so of cooked Chicken or Turkey pieces
Put in 3 quart casserole
1/4 cup oleo and bread crumbs
1/4 cup slivered almonds
1/2 cup Ramona cheese
Bake covered 40 minutes at 350 degrees.
1 1/2 Tablespoon bacon grease
1 1/2 Tablespoon butter
1 1/2 cup chopped onions
1 1/2 cup beef broth or bouillon cubes
2 heaping teaspoons paprika
1 cup up fryer
1 cup sour cream
Brown onions in grease and butter.
Add broth and paprika, bringing to a boil. Add piece of
chicken and simmer one hour our until tender. Remove
chicken and stir in sour cream to make sauce. Serve
with chicken over rice
|King Ranch Chicken Casserole from the recipe journal.
Came from a little town in Georgia.
She mush have liked this recipe, as the page was marked
with food. The page had burn marked on it.
1 chicken or 2 1/2 pound fryer - cooked and boned
1/4 pound butter
1 large onion
3 cans cream chicken soup
1 can green chili (peeled and roasted)
1 package tortilla (12) - tear or cut into bite size pieces
Use a 7 1/2 x 10 inch casserole dish
Top with American Cheese - grated
Serves 10 to 12
Bake 350 degrees for 25 minutes. Don't over cook!
El Chico - Green Chilis
1 1/2 cup cooked macaroni
1 cup grated cheese
1 cup chicken cooked
1 small can mushrooms
1 small can pimentos, chopped
1/2 can cream chicken soup
To this add milk to make 1 cup.
Mix and bake 20 to 30 minutes
at 350 degrees. Top with
buttered toast crumbs and bake
a little longer.
|It isn't chicken with the dumplings.
I bring you
Never Fail Dumplings from Mrs. Oral
Starkey of Hampton, circa 1950
2 cups sifted flour
1/2 teaspoon salt
4 level teaspoons baking powder
Sift together flour, salt and baking
powder. Into standard measuring cup,
break the egg, beat lightly and fill to 1
cup with milk. Add to dry ingredients,
beat a little and let stand to raise for 5
minutes. Drop batter by tablespoons on
top of boiling stew, meat or chicken,
leave meat in kettle if desired. Cover
and boil 20 minutes, do not take lid off
She wrote, "This is the first recipe for
dumplings that are just as good warmed
over as fresh."
From the recipe box of Mrs. James Mano
4 pound chicken, cut in pieces
4 teaspoons of salt
2 stalks of celery, cut
3 sprigs of parsley
1 small onion, sliced
1 bay leaf
7 tablespoons of flour
1/2 teaspoon of paprika
1/3 cup of milk
1 pie crust
Simmer chicken with salt, celery, parsley, onion and by
leaf in enough boiling water to half cover chicken, until
tender, about two hours, replenishing with boiling
water, if necessary. Cut chicken in large pieces,
removing bones and skin. Strain stock and add water
to make three cups. Make a smooth mixture of flour,
paprika and milk; add to broth. Bring to boil, stirring
until blended, and then add chicken. Pour into 12 by 8
inch greased baking dish. Roll 2/3 of dough to allow
steam to escape. Roll remaining dough 1/8 inch thick.
Cut out a pastry chicken and place on tip of pie. Cut
remaining dough into 3/4 inch strips. Place twisted
strips around edge of pie. Bake in very hot oven (450
degrees) for 30 to 35 minutes. Makes 6 to 8
servings. The pastry may be omitted if desired,
instead place unbaked baking powder biscuits on top
of hot chicken mixture and bake 25 to 30 minutes in
450 degree oven.
|Someone took this photo of their chickens. Circa
1950 something judging from the other photos in
Reminds me of my Uncle Chester's house. His
house stood right where the Dairy Queen stands
today. Up in Southbloomsville, Ohio. Now during the
50's my mother would go regular to visit and drag
us kids along.
My Uncle had .....what he called "Easter Chickens"
and swore the Easter Bunny had sold him these
I believed ever word of it because these chickens
could lay pastel colored eggs. At least the shells
were pastel colored. Greens, yellows, pinks and
pretty hues of blues and violets..
The inside egg was still good ole yellow and white,
tasting great, I might add..
I was six or seven at the time and still believed in
|Read, "The Story of the Missing
Cookie Jar" by PenVampyre. A
delightful little Christmas story with
mouthwatering recipes for the most
wonderful time of the year!
Read "Santa and the Magic Key",
plus recipes for your holidays. A
story by Robin Wallace.
Read "Easter and Where NOT to
Hide Eggs" Memories of Easters
past and a few vintage recipes.
Logan's Halloween Story -The
original story won first place in
sixth-eighth grade division of
Southeastern Middle School, 2005
by Logan Lyon
Food and Genealogy. A story By
Robin L. Wallace. Our lives, our
families, our very history's are
defined by the foods we eat.
Family Reunion Recipes.
"The Fourth of July and Other
(With Apologies to Jean Shepherd)
By Robin L. Wallace
A short story by Suellen Fry.
Memories of my father and his
version of Kickapoojoyjuice.
Memorial Day Recipes - "For me,
Memorial Day was the day when we
went out where relatives were
buried in the tiny, local cemeteries
and thoroughly cleaned up each
gravesite, carrying away branches
that may have fallen in the
Grandma Irwin's Story of Courage
and Swit Tater Biskits Recipe
Homemade Remedies Recipes -
Recipes our grandparents used from
a poultice, mustard plasters, gargles
Thanksgiving Day recipes and story
from the past.
College Foods and Other Mistakes.