Travelling back into time to the 1950s you would see some great old cars, but we would like to bring the cherished food recipes from the ’50s forward to 2017. Here are some great old fashioned, tasty recipes. We hope you will try them and enjoy.
Chicken à la King
Ingredients
4 ounce package of medium noodles
1 can condensed cream of chicken soup
1 16-ounce can Carnation evaporated milk
1 tsp salt
1½ cup shredded Velveeta cheese
2 cups cooked chicken, diced
1 cup celery slices
¼ cup green pepper, diced
1 cup toasted almonds, blanched and sliced
1 cup of breadcrumbs
¼ cup of butter
Method
Cook noodles in boiling salted water until tender; drain and form into a nest in a greased 2-quart casserole. Mix soup, milk and salt in a pot on the stove and heat stirring constantly. Add cheese and stir until melted. Add the chicken, celery and green pepper.
In a separate frying pan, melt butter over medium low heat. As soon as butter is melted and frothy, stir in breadcrumbs and fry until crumbs are evenly crisp and golden brown.
Once the breadcrumbs are ready, pour the casserole over noodles. Top with the fried bread crumbs and remaining almonds. Bake uncovered in pre-heated oven at 400ºF for 20 to 30 minutes.
Mock Chicken à la King
Ingredients
2 cups of leftover pork roast, cubed
1 Tbsp white onion, grated
1 10½-ounce can condensed chicken soup
⅓ cup green pepper, chopped
2 Tbsp pimento, chopped
3 Tbsp butter
3 Tbsp cooking sherry
1 egg yolk
1 10½-ounce can cream of mushroom soup
Method
Combine meat, onion, chicken soup, green pepper and pimento; simmer for 10 minutes. Heat mushroom soup, butter, and sherry in double boiler; add a little hot mixture to the egg yolk. Stir in hot mixture. Add meat mixture; heat thoroughly. Serve over hot toast. Serves 6.
Chinese Chicken
Ingredients
1 medium green pepper cut in strips
1 cup celery, bias cut
2 Tbsp butter
1 10-ounce can condensed cream of chicken soup
⅓ cup water
2 Tbsp soy sauce
2 cups cooked chicken, cubed
1 can chop suey vegetables, drained
Method
Cook green peppers and celery in butter in a pan until tender but crisp. Stir in soup, water and soy sauce. Add chicken and chop suey vegetables. Heat through.
Serve with hot cooked rice. Pass soy sauce. Serves 6.
Chicken Chow Mein
Ingredients
One 3 to 4 pound fryer chicken
3 slices side bacon, cut up
1 medium white onion, chopped
4 sticks celery, chopped
1 small head cabbage, chopped
1 10-ounce can of mushrooms
1 can bean sprouts
1 can chow mein noodles
Method
Remove skin from the chicken and meat into 1 inch cubes. Fry bacon in Dutch oven until crisp; remove and drain. Sauté onions in bacon fat; remove excess fat. Add celery, chicken, bacon and cabbage in layers. Do not stir. Steam for 15 minutes. Mix well. Add bean sprouts, mushrooms and juice. Add chow mein noodles; cover and steam for 10 minutes on low heat. Do not overcook- celery should be half-cooked. Serve with soy sauce.
Chicken Cacciatore
Ingredients
¼ cup cooking oil
2½ to 3 pounds broiler fryer, cut up
1 cup chopped onion
2 cloves garlic, crushed
1 chicken bouillon cube
1 pound can tomatoes
⅔ cup canned mushrooms
½ tsp pepper
2 bay leaves
One 6-ounce can of tomato paste
1 Tbsp thyme leaf
dash of cayenne pepper
One package of egg noodles
Method
Heat oil; brown chicken until golden. Add onions and garlic; brown. Drain off excess fat. Dissolve bouillon cube in water; add to chicken. Add remaining ingredients. Cover and simmer for one hour. Remove cover for last half hour. Cook the egg noodles and place in a nest on the serving plates. Serve the browned chicken on top of the noodles, and spoon the sauce over chicken. Serves a hungry 6.
Chicken Bombay
Ingredients
3 whole chicken breasts
1 can tomato soup
¼ cup white onion, chopped
1 medium clove of garlic, minced
1 tsp curry powder
¼ cup thyme
Method
Split chicken breasts and brown. Drain and add all remaining ingredients. Cover and simmer for 30 minutes. or until tender. Note: this may also be baked at 350ºF for one hour.
Fried Chicken
Ingredients
1 or 2 chickens, cut up
1 egg
1 cup of milk
10 ½ cups white flour
1 tsp salt
1 tsp pepper
1 tsp thyme
1 tsp rosemary
1 tsp sage
1 tsp parsley
1 tsp onion powder
Method
Beat egg and milk together in bowl; set to one side. Combine all dry ingredients in brown paper bag and shake. First dip chicken pieces in egg/milk mixture, then put in bag and shake to coat. Fry in deep fryer at 380ºF for about 20 minutes.
