And now, a special request from one of our readers… Fruited Chicken en Créme from Betty Crocker’s Hostess Cookbook. 2 tablespoons butter or margarine 2 tablespoons salad oil 6 large chicken breast halves (2-1/2 to 3 pounds) 1 can (10-1/2 ounces) condensed cream of chicken soup 1/2 cup light cream 1/2 cup dry sherry 1 can [...]

These recipes are from the 1930 Meat Merchandising booklet, from their “You Can Use These Recipes” section.  Nice of them to offer recipes and give you permission to use them… even if their instructions are a bit oddly written. Chicken Salad (No. 1) Cut a cold boiled fowl or remnants of roast chicken in half-inch [...]

This wonderful recipe comes from the 1954 Flako Recipe Album. Brush up on those cooking skills, this is a tricky one!  This recipe is the one in the lower right in the photo. 1 package Flakorn Corn Muffin Mix 1 egg 2/3 cup milk 2 (14 oz.) cans chicken fricassee Empty contents of package into [...]

This recipe comes from The Hawaiian Homemaker’s Favorite Island Recipes, published in 1956. 1/2 cup chicken or pork, finely diced 1 can mushrooms 1 qt. cold, cooked rice 2 tbsp. peanut or salad oil 1-1/2 tbsp. onion, finely chopped 2/3 tbsp. shoyu 1 egg, well beaten pimento, green pepper Fry meat lightly in oil, add [...]

This recipe come from the Mogen David cookbook, Recipes the whole family will enjoy. It is not dated, but I’m guessing 1950′s. I’ll highlight this cookbook later. And now for the Mogen Chicken recipe! 4 cups of boned chicken Cooking fat (tsp. per portion) 6 tsp. sliced mushrooms 1 small onion, chopped 1/2 Mogen David [...]

This recipe is from the 1961 edition of What Cooks in Suburbia. Broiled Chicken Sauternes Tarragon and white wine combined to make golden-brown glazed chicken as beautiful to look at as it is to eat.  Broiling time: 45-50 minutes.  Preheat broiler to: moderate broiling temperature. 2 broiling chickens, 1-1/2 to 2 pounds each seasoned salt [...]

This Italian recipe comes from the Good Housekeeping’s Around the World Cook Book, from 1958 and is a simple, yet tasty dish. Polla all Rosa (Rose’s Chicken) 1/2 cup olive oil or salad oil 1 2-lb. broiler-fryer cut up 1 teas. salt Dash pepper 1 tablesp. oregano 1 teasp. dried thyme 2 chicken bouillon cubes [...]