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My mom's recipes.
See More of my vintage
collection of 1940's, 1950's,
1960's Chicken Recipes
Chicken Recipe Dishes 1
I really liked this blog about cupcakes.  If want some really nice suggestions and ideas, you really need to
take a look at this blog.  I would give it a 5 ***** rating.  No popups or other anoying stuff.  Just a
great little place that is
All Cupcakes All The Time.

And this place

Kellyww's Vintageday -
Retro, Vintage & Yesteryear finds.
The 60's was a time of change, but also a time of constants.  Church let
out at noon; by twelve-thirty my mother had chicken in a pan. That was
my mother's standard family after-church dinner.  Mashed potatoes and
gravy, plus a fresh tossed salad; all homemade.  She would add
corn-on-the cob, rolled in bacon grease with a little salt and pepper
added, and we ate like kings, queens, and non-heathens. Summer,
winter, spring, and fall.

You could always count on Sunday dinner..
Read, "The Story of the
Cookie Jar" by
PenVampyre.  A delightful little
Christmas story with
mouthwatering warm tasty
recipes for the most
wonderful time of the year!  

"Santa and the Magic
", plus recipes for your
holidays.  A story by

Easter eggs, bunnies and
other stories.
"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, alas, no recipes.

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
By Robin L. Wallace

A short story by Suellen Fry.  
Memories of my father and
his version of

Memorial Day Recipes - "For
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 our
grandparents used from a
poultice, mustard plasters,
gargles and paste.

Thanksgiving Day recipes
and story from the past.

College Foods and Other
I have Eaten.
Oven Fried Chicken
1 Three pound ready-to-cook fryer
1 cup flour
2 teaspoons salt
1 teaspoon celery salt
2 teaspoon paprika
¼ teaspoon pepper
1 egg
1-2/3 cups (large can) undiluted evaporated milk
½ cup butter (1/4 pound)

Cut Chicken into serving pieces  Cook giblets in salted water until
tender.  Save 1-1/3 cups broth.  Ix flour, salt, celery salt, paprika
and pepper in paper sack.  Beat egg and 1/3 cup evaporated
milk.  Shake 3 or 4 pieces of chicken in sack at a time. Dip
milk-egg mixture, then shake again in sack.  

Save remaining flour for gravy.  Melt butter in oven in 13 x 9 x
2-inch shallow baking pan.  Place chicken in single layer with skin
side down in pan.  Baked uncovered in hot oven (425 degrees F.)
for 30 minutes.  Turn chicken and bake until brown and tender,
about 25 minutes longer.  Remove chicken from pan.  Keep warm
while making gravy. Add rest of seasoned flour and chopped
giblets to drippings in pan.  

Stir over medium heat until blended.  Combine 1-1/3 cups broth
and remaining milk.  Slowly add to flour mixture.  Cook until
thickened and smooth, stirring constantly.  Serve at once.
Chicken Dinner
Pan Fried Golden Chicken

½ cup enriched flour
2 teaspoons alt
6-8 pieces frying chicken, or 1 chicken cut in serving pieces
½ cup shortening for frying

Mix flour and salt.  Roll chicken in seasoned flour.  In a large
skillet heat shortening over medium heat.  Cook the floured
chicken in the hot grease 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.  Sprinkle with paprika just before serving.

Chicken Mexican
Follow recipe for Pan-Fried Chicken above.  When chicken has
cooked, covered, for 15 minutes, add ½ diced pimento, 1 to 2
cloves garlic, minced, and 1 onion, sliced.  Cover and continu
cooking until chicken and vegetables are tender.
Spring Time Chicken

1/3 cup shortening
½ cup enriched flour
2 teaspoons salt
¼ teaspoon pepper
¼ teaspoon rosemary
¼ teaspoon thyme
1 tablespoon chopped parsley
2 ½ to 3 pound frying chicken, cut into serving pieces
1/3 cup chopped onion
1/3 cup mushroom juice
½ cup chopped, canned mushrooms, drained
2 tablespoons lemon juice
1 teaspoon sugar
2 tomatoes, diced, or 1 cup canned tomatoes

Heat shortening in heavy 9
to 10 inch skillet.  Combine flour, 1 teaspoon of the salt,
pepper, rosemary, thyme and parsley.  Dip chicken pieces in seasoned flour and
brown well in hot shortening.  Remove browned chicken from skillet.  Add onion and
mushrooms and cook until onion is soft. Stir in remaining seasoned flour.  Add
mushroom juice, lemon juice, sugar, tomatoes, the remaining teaspoon of salt and
bring to a boil.
Lower heat, add chicken,, cover and cook about 45 minutes, or until
chicken is tender.