FRIED CHICKEN FAR EAST STYLE

Remember all the Crisco shortening commercials? Here is an old one with a chicken recipe. Click on the picture to enlarge for easier reading.

LOADED POTATO AND BUFFALO CHICKEN CASSEROLE

This is a recipe I received from a friend. No, it is not an old-fashion or vintage recipe but it is one I wanted to save to I am posting here on my blog. If you follow my blogs you know I do not eat chicken but my family does. I think they and possibly some of you would love it.

2 pounds boneless chicken breasts, cubed (1")
8-10 medium potatoes, cut in 1/2" cubes
1/3 cup olive oil
1&1/2 tsp salt
1 Tbsp. black pepper
1 Tbsp. paprika
2 Tbsp. garlic powder
6 Tbsp. hot sauce

Topping:
2 cups fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion

Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
Serve with extra hot sauce and/or ranch dressing.

MELT IN YOUR MOUTH BISCUITS

Click on recipe to enlarge for easier reading.

1950s MARSHMALLOW FROSTING

I love it that my mom saved so many recipe clippings. This is a Karo Ad clipped from the early 1950s. Click on the picture to enlarge for easier reading.

Some can't get this to enlarge so here is the recipe:

1/4 tsp salt

2 egg whites

1/4 cup sugar

1/4 cup Karo syrup

1 1/4 tsp vanilla

Add salt to egg whites and beat with rotary beater until mixture forms soft peaks. Gradually add sugar, 1 tablespoon at a time, beating until smooth and glossy. Slowly add KARO, beating thoroughly after each addition, until firmly peaked. Fold in vanilla. If desired, tint with food coloring. Enough to frost two 9-inch layers.

Frosting Variations: Sprinkle with 1 cup coconut, or omit vanilla and add 2 tablespoons grated lemon or orange rind.

CABBAGE FRITTERS

I have not yet tried this recipe but I intend to soon as cabbage is one of my favorite foods. This recipe was sent to me from a friend who got it from Nell's Old Fashion Recipes.

2 1/2 cups cabbage, finely chopped or grated
1/4 cup finely chopped onion
1/4 cup crumbled cooked bacon
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
2 eggs, lightly beaten
1/4 cup vegetable oil

In a mixing bowl, combine all ingredients except oil; mix well.
In a large skillet over medium heat, heat vegetable oil. Drop heaping tablespoons of batter into skillet; be sure not to overcrowd. I flatten then out with the back of spoon. Cook 2 to 3 minutes per side, or until golden. Remove to a paper towel-lined platter; repeat with remaining batter. Serve immediately.

TAMALE BALLS

This is an old Hoosier recipe. Did I get this from your mom, Julie Evans Brassfield?

1 lb ground beef
1 lb ground sausage
1/4 tsp minced garlic
1 tbsp chili powder
1/3 cup cornmeal
1/2 cup flour
3/4 cup tomato juice + 5 cups tomato juice

Mix the beef, sausage, garlic, chili powder, cornmeal, flour, and the 3/4 cup tomato juice. Make into small balls. Cook in the 5 cups tomato juice over low heat for 1 1/2 hours.

EASY LEMON CHEESECAKE

This recipe is from a 1970s Jell-O Pudding recipe booklet.

Crust:
1 1/4 cups graham cracker crumbs
3 tablespoons sugar
1/3 cup butter

Preheat oven to 350 degrees.

Combine the crumbs, sugar and butter; mix well. Press the mixture firmly on the bottom and up sides (to within 1-inch of the top) of a 9 or 10-inch springform pan. Bake at 350 degrees for 8 minutes until lightly browned. Remove from oven and set aside to cool.

Filling:
2 packages (8 oz. each) cream cheese, softened
4 cups cold milk
2 packages (4-serving) Jell-O instant pudding - lemon flavor

Beat the cream cheese in large bowl until smooth. Gradually add 1 cup of the milk, blending until mixture is very smooth. Add remaining milk and the pudding mix. Beat with rotary beater just until well blended, about 1 minute. Pour carefully into crumb-lined pan. Chill until firm, about 3 hours. Garnish as desired.

NIGHT-BEFORE BAKED FRENCH TOAST

1 large loaf French bread, slice in 1-inch slices
8 large eggs
3 cups milk
4 teaspoons sugar
1 teaspoon vanilla
butter

Night before: Grease a 9X13 inch baking dish. Lightly butter 1 side of each bread slice, put in baking dish, buttered side up. Beat the eggs together with the remaining ingredients and pour mixture over the bread slices in dish. Cover cover tightly and refrigerate overnight. In the morning, bake, uncovered at 350 degrees for 45 to 50 minutes or until puffy and browned. Serve with warm maple syrup or fruit sauce. Serves 8.

For variety: Mix some brown sugar with some butter and place in bottom of pan and add bread slices over that. May also add chopped nuts. For richer toast substitute some of the milk with half-and-half cream.

Note: File Photo

BUTTERMILK CINNAMON BREAD

Note: This makes 2 regular-size loaves or 5 mini loaves.

Batter:
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1/2 cup melted lard OR vegetable oil
1 3/4 cups sugar
1 pint buttermilk

Topping:
3/4 cup sugar
1 tablespoon cinnamon
3 tablespoons chopped walnuts if desired

In a large mixing bowl combine the flour, soda, and salt.
In a medium mixing bowl combine the lard or oil and sugar. Add the eggs and mix well. Add the buttermilk and mix well. Stir into the flour mixture just until moistened. Will be lumpy.
Fill 2 greased loaf pans 1/3 full (save rest of batter).
Make topping - combine sugar and cinnamon in a small bowl. Sprinkle half the topping mixture over the batter in pans. Top with the remaining batter then remaining topping. Swirl batter with a knife. Sprinke with walnuts.
Bake at 350 degrees for 45 to 55 minutes until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes before removing to racks to cool completely.

Note: File Photo

BAKED MASHED EGGPLANT

3 lbs eggplant
1 onion, chopped
1 tsp salt
3 tbsp butter
3 tbsp flour
1 cup milk
1/2 tsp oregano
black pepper to taste
4 eggs, slightly beaten
1 cup grated cheddar cheese
15 crushed saltine crackers

Preheat oven to 350 degrees and butter an 8 x 11-inch baking dish. Peel eggplant and cut into 2-inch cubes; place in pan with enough water to cover, adding the onion and salt. Boil until the eggplant is tender; drain well and mash. Melt the butter in a small saucepan; add the flour and half the cheese, stirring into a smooth paste. Add the milk and eggs and cook, stirring, over low heat until thickened. Add the oregano and pepper then the eggplant, mixing well. Place mixture into the prepared baking dish; sprinkle the remaining cheese and cracker crumbs over the top. Bake at 350 degrees for 40 minutes or until firm. Will serve 6 to 8.

Note: File photo