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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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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.

Mom's counter had a dish drainer, and a can opener.  A blue and black grease savor stood on a, then new, white electric stove, beside the sink.  The backyard's wooden screen door next to that. Mom's stove top grease saver, salt and pepper.

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. O, a vintage old time egg carton forsale below.  You can't have the chicken without the egg!

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

This vintage egg carton came from Treber's Grocery Store located in Waverly, Ohio.  It was one of those cool walk in stores before the days of the supper Walmarts and Kmarts.  When every cashier knew your name and the Sackers took your grocery's to your car for you.  These were usually teenagers earning a little summer money.  I remember mom always giving a tip.  I can't believe this egg carton survived this long. It is in remarkable condition for the age. I believe it is around the 1950's, but there is no date on the carton.  (This is just my educated guess.) You can see the only damage in the photo.  Otherwise, remarkable. A great display piece of Americana.  I am asking 34.95 which includes shipping by a professional shipping company.  Alaska and Hawaii not included Otherwise, it will remain atop my metal kitchen cabnet.

Vintage Tupperware is the best tupperware of all.  They just made stuff better back then.  Deviled eggs are better served in vintage tupperware at the Carry-In-Dinner. This piece is perfect and only 15.00 including shipping.  Alaska and Hawaii not included.

Chicken Supreme by Ruth Snodgrass Cook one large hen and shred — sdd 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.

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 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 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 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

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

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 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 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.

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.

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.

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 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.

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.

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.

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.

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.

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 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.

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 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.

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.

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