With summer fast approaching, it is time to start thinking of the family reunions and picnics to come. Here are some old fashion recipes for foods that are great for picnics and reunions. Recipes include Virgie's Mom's Fried Chicken, Golden Crumb Broccoli Casserole, and Scottish Shortbread Cookies. Dig out the picnic basket and get started!
VERGIE'S MOM'S FRIED CHICKEN
This is another old "church" recipe from the old "Dinner on the Grounds" days.
1 fryer (about 2 1/2 to 3 lbs), cut up
2 eggs, beaten
1/3 cup all-purpose flour
1/3 cup fine bread crumbs
1 tsp salt
1/4 tsp pepper
1/4 tsp dried sage
buttery shortening for frying
Combine the flour, bread crumbs, salt and pepper in a paper or plastic bag. Dip the chicken pieces into the beaten eggs and then place in the bag of flour mixture. Shake to coat well (only do a couple of pieces at a time). Heat the shortening in a big, heavy skillet (cast iron is best) until a drop of water sizzles in the hot oil. Place the chicken pieces in the hot oil and sprinkle with the sage. Brown on both sides (about 15 to 20 minutes). Reduce the heat and cover tightly. Cook until tender; about 30 minutes. Remove lid the last 10 minutes to allow chicken to crisp up.
GOLDEN CRUMB BROCCOLI CASSEROLE
6 cups cut-up fresh broccoli
1 can cream of mushroom soup
1/4 cup mayonnaise
1/4 cup shredded cheese
1 tbsp chopped pimento
1 1/2 tsp lemon juice
1/3 cup crushed buttery crackers
Preheat oven to 350 degrees. Butter a shallow baking dish; set aside.
Cook the broccoli in salted water for 10 to 15 minutes or until tender. Drain the broccoli and remove to prepared baking dish. Whisk together the mushroom soup and the mayonnaise until smooth. Stir in the lemon juice and the shredded cheese. Pour the mixture over the broccoli and top with the cracker crumbs. Bake for 35 minutes at 350 degrees.
SCOTTISH SHORTBREAD
This recipe is from an old, old cookie cookbook I found in my late mother's estate several years ago. I can't find a date on the book but it has a retail selling price of 15 cents printed on the front cover. I think that should say something about it being vintage!
3 cups all-purpose flour
1/2 cup sugar
1 cup butter
Sift together the flour and sugar. Cut in the butter thoroughly to form a soft dough. Divide the dough in half and shape into two balls. Place on ungreased baking sheets and flatten into 7-inch circles, about 1/2-inch thick. Flute the edges to form a scallop. Prick lines on the circles by using a fork, outlining 12 wedges on each circle. Bake in a moderate oven of 375 degrees for 15 to 20 minutes or until light golden brown. While still warm, cut along the pricked lines but do not cut all the way through. Cool and break into wedges.
Yield: 2 dozen cookies.
It says in the cookbook that this recipe actually came over to America from Scotland.
Enjoy!
VERGIE'S MOM'S FRIED CHICKEN
This is another old "church" recipe from the old "Dinner on the Grounds" days.
1 fryer (about 2 1/2 to 3 lbs), cut up
2 eggs, beaten
1/3 cup all-purpose flour
1/3 cup fine bread crumbs
1 tsp salt
1/4 tsp pepper
1/4 tsp dried sage
buttery shortening for frying
Combine the flour, bread crumbs, salt and pepper in a paper or plastic bag. Dip the chicken pieces into the beaten eggs and then place in the bag of flour mixture. Shake to coat well (only do a couple of pieces at a time). Heat the shortening in a big, heavy skillet (cast iron is best) until a drop of water sizzles in the hot oil. Place the chicken pieces in the hot oil and sprinkle with the sage. Brown on both sides (about 15 to 20 minutes). Reduce the heat and cover tightly. Cook until tender; about 30 minutes. Remove lid the last 10 minutes to allow chicken to crisp up.
GOLDEN CRUMB BROCCOLI CASSEROLE
6 cups cut-up fresh broccoli
1 can cream of mushroom soup
1/4 cup mayonnaise
1/4 cup shredded cheese
1 tbsp chopped pimento
1 1/2 tsp lemon juice
1/3 cup crushed buttery crackers
Preheat oven to 350 degrees. Butter a shallow baking dish; set aside.
Cook the broccoli in salted water for 10 to 15 minutes or until tender. Drain the broccoli and remove to prepared baking dish. Whisk together the mushroom soup and the mayonnaise until smooth. Stir in the lemon juice and the shredded cheese. Pour the mixture over the broccoli and top with the cracker crumbs. Bake for 35 minutes at 350 degrees.
SCOTTISH SHORTBREAD
This recipe is from an old, old cookie cookbook I found in my late mother's estate several years ago. I can't find a date on the book but it has a retail selling price of 15 cents printed on the front cover. I think that should say something about it being vintage!
3 cups all-purpose flour
1/2 cup sugar
1 cup butter
Sift together the flour and sugar. Cut in the butter thoroughly to form a soft dough. Divide the dough in half and shape into two balls. Place on ungreased baking sheets and flatten into 7-inch circles, about 1/2-inch thick. Flute the edges to form a scallop. Prick lines on the circles by using a fork, outlining 12 wedges on each circle. Bake in a moderate oven of 375 degrees for 15 to 20 minutes or until light golden brown. While still warm, cut along the pricked lines but do not cut all the way through. Cool and break into wedges.
Yield: 2 dozen cookies.
It says in the cookbook that this recipe actually came over to America from Scotland.
Enjoy!
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