Chicken Liver's Aloha

1/4 cup butter or margarine
1 cup chopped celery
1/2 cup chopped onion
1 medium green pepper, sliced
1 1/2 pounds chicken livers
1 15 1/2 ounce can pineapple chunks, drained
2 tablespoons brown sugar
1 tablespoon cornstarch
1 3/4 teaspoons salt
3/4 cup water
2 tablespoons cider vinegar
3 cups hot cooked rice

About 30 minutes before serving:  In a 12 inch skillet
over medium high heat, in hot butter or margarine,
cook celery, onion and green pepper until tender
crisp, about 5 minutes.  Add chicken livers, cook
about 10 minutes longer, stirring frequently, add
pineapple.  In small bowl, mix brown sugar,
cornstarch and salt.  Gradually stir in water and
vinegar until smooth.  Gradually stir into chicken livers
and cook, stirring, until thickened.  Serve wit hot rice.  
Make 4 servings.
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.
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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
crunchy coating.

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
rest.

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
the window.

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.
Fried Chicken Recipes
Chicken Dinner Recipes
Chicken Supreme by Ruth Snodgrass

Cook one large hen and shred
.  Add to the
following, 2 cups fresh bread - (picked into
small pieces)

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
firm.
Serve with the following sauce:

Make white sauce with 1/4 cup flour, 1/4 cup
cream, 1/4 cup butter, 2 cups broth — last
add 1 can mushrooms — 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
uncovered.

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
water mixture
Chicken on Rice Recipe
Chicken with Wild Rice Casserole

13 x 9 x 2" dish

2 boxes wild rice
2 can cream mushroom soup
2 coup cans of milk or chicken stock
3/4 pounds sharp cheddar cheese
1 onion
2 fryers

Cook chicken in water with salt and pepper till done.  
Remove meat from bones. Save broth if needed.  Cook
rice as directed.  Grate cheese.
Sauté chopped onion in butter until soft.  Add 4
Tablespoons flour and mix.  Add 2 1/2 cups broth and
bring slowly to boil.  Add small amount of hot mixture
to soup. Mix. combine soup with hot mixture.  Bring to
boil.
Layer casserole - sauce, then rice, then chicken, then
cheese.
Repeat
350 degrees for 1/2 hour
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
servings.
Chicken ALa Jardinière

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
servings.
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
Crowns
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 Parmesan Recipe
Chicken Broccoli Bake

2 tablespoons butter
1 2 1/2 to 3 pound broiler or fryer cut up
salt
1 bunch broccoli, cut into thin stalks
2 - 10 3/4 ounce cans condensed cream of
chicken soup
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 egg
salad oil
1 3-pound cut up chicken
1 16-ounce package frozen crinkle cut French
fries

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.
Chicken Marengo

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
Garlic Salt
1 can Rotel tomatoes and chilies, undrained
1 onion
salt and pepper
1 large bell pepper, chopped
1 can cream of chicken soup
Chili Powder
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 stock.

Chop onion, and bell pepper, combine soups
and grate cheese.

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 juice.

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 minutes.

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
salad.
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

Serves 12

Pop with:
1/4 cup oleo and bread crumbs
1/4 cup slivered almonds
1/2 cup Ramona cheese
Bake covered 40 minutes at 350 degrees.
Chicken Paprika

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
little salt
Mix together
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
Tony's Tortilla
Chicken Casserole

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.
This recipe comes to us from the recipe box of
Mrs. Byron D. Gilber, circa 1957.

She wrote, "This is a recipe of my husband's
grandfather, Lt. Sam Gilbert, a Union soldier, who
laid in ambush under an ammunition wagon all
night to observe an old Southern mammie with
white hair and kerchief who was preparing this
splendid dish for the generals of the Confederacy
at Vicksburg, Miss.  This recipe was recorded by Lt.
Gilbert by use of charcoal on a white pine slab, and
has been handed down traditionally by three
generations."

One 4 pound stewing chicken: stew, add salt and
pepper to taste. Skin and bone, cut or break into
bite size pieces.  Peel 3 medium potatoes and cut
into 1/2 inch cubes and cook until tender.  Line a 3
inch deep iron skillet with favorite pie crust.  Add
layers of chicken and potatoes.  Thicken broth to
gravy thickness and add 5 tablespoons to pie.  Add
top crust and bake until golden brown.  Cut into
serving pieces and add gravy over pie.
It isn't chicken with the dumplings.
I bring you
Never Fail Dumplings from Mrs. Oral
Starkey of Hampton, circa 1950
something.

2 cups sifted flour
1/2 teaspoon salt
1 egg
milk
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
until done.

She wrote, "This is the first recipe for
dumplings that are just as good warmed
over as fresh."
Chicken Pie
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.
Chicken and Ham in Foil

3 -- 1 1/2 pound chickens
Salt, Pepper, Foil
6 -- Thin slices of cooked smoked Ham
6 -- teaspoons minced chives
6 -- teaspoons parsley
6 -- tablespoons chopped mushrooms
Butter
Preheat oven to 450 degrees
Divide chickens in half, rinse and dry well
Sprinkle lightly with salt and pepper
Cut 6 sheets foil large enough to fold over
Place slice of ham in center of each sheet of foil and top with
chicken half.
Sprinkle each with one teaspoons each of chives, parsley and
one tablespoons mushrooms.  Dot generously with butter.
Fold foil and seal securely
Bake for 35 minutes or longer and serve in foil.
Fried Chicken Recipes
A little bit of family history.....
Among my grandmother's recipes, I found this letter, dated March 12, 1957, 331 North
Temple, Indianapolis, Indiana.

It read:
Dear Aunt Anna:
I was very glad for your nice letter.  I am sure Mama thought a lot of you.  None of us
realized the end was so near.  For Mama had held her own real good until shortly after
Christmas she began failing and went down so fast.  It's hard to realize she is gone.  My
brother's wife, Vina, came and stayed with us the week before Mama died.  One day
when I came from work, Vina ask me: Who is Anna?  I told her it was you.  She said
Mama had told her that day to be sure and write Anna.

Wyatt still lives at Morehead R.R. and Aunt Willie in Lewis, Co.  Uncle Harrison at Rardon
O. Wyatt looks a lot like Grandpa Stone, since his hair is white.  I doubt if you ever had
my last name.  I never thought about that when I wrote you before - I have been a
Widower for over ten (10) years.

My dad is with my sister, Nina, in Anderson.  His mind is very bad.  A lot of the time he
doesn't know us kids at all.  Dr. says it is hardening of the arteries.

Love and best wishes,
Your niece,
D.Mae Ashby.

At the top of the letter, my grandmother noted: Maurice Stone's cousins. Sophia, Fieldin's
sister was the mother. Anna Kille

Letters are so important for learning about your family, your history, and your medical
history.
1950's chicken farm.  Fried chicken recipes
Someone took this photo of their chickens.  Circa
1950 something judging from the other photos in
the lot.

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
chicken personally.

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
magic.
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
Disasters"
(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
winter.................."

Grandma Irwin's
Story of Courage
and Swit Tater Biskits Recipe

Homemade Remedies Recipes -
Recipes our grandparents used from
a poultice, mustard plasters, gargles
and paste.

Thanksgiving Day recipes and story
from the past.

College Foods and Other Mistakes.
Me and my mom. 1972
Easter chickens circa 1960 something
Below is the video of the finished recipe.

I used the
Pan Fried Golden Chicken recipe from ‘Creative Cooking Made Easy – The
Golden Fluffo Cookbook.  Golden Fluffo was a yellow shortening very popular in the 1950
's,
which was colored to look like butter.
I used Crisco in the recipe, since Golden Fluffo is no longer made – at least not to my
knowledge.

The recipe was easy to follow and the chicken was so tender, it fell off the bone.
Here is the recipe:
½ cup enriched flour (I used regular flour)
2 teaspoons salt
6 – 8 pieces frying chicken (I used chicken thighs, because they were on sale.)
½ cup Fluffo for frying.
Mix flour and salt. Roll chicken in the seasoned flour.  In a large skillet heat Fluffo over medium
heat.  Cook the floured chicken in the hot Fluffo until browned, turning frequently with tongs, so
that the pieces become golden all over.  Reduce heat to low, cover and cook for about 30
minutes or until tender.  If you wish the chicken to be crisp, uncover during last 10 minutes of
cooking.  If desired add 1 tablespoon chopped parsley or a sprinkling of paprika just before
serving.  (I did not add parsley or paprika)   Add whatever spices you like, the Colonel did and
look where that took him!