This recipe was written on an index card and is signed “Good Luck, Gladie” at the bottom, date unknown. Recipe is typed below along with a scanned copy (of both sides).

Chicken Rice Bake

3 cups cooked rice (1 cup uncooked)
2 oz jar pimiento
1/4 cup or 4 oz can mushrooms
1/2 cup blanched almonds
1 1/2 c cooked chicken
1/2 c sliced celery
1 1/2 cup chicken broth
salt & pepper
1 1/2 T flour

Heat oven to 350°, saute almonds & mushrooms in the butter. Combine rice & pimiento, place 1/3 in a greased casserole, alternate chicken, celery, mushroom-almond mixture with the remaining rice. Pour over this the broth, pepper & salt blended with the flour. Bake 1 hr.

6 to 8 servings

This recipe was written on a slip of paper and found in a large collection. Recipe is typed below (with a few corrections/spelling) along with a scanned copy.

Chicken Oriental

3 c chicken (RecipeCurio Note: chicken would be cooked)
2 c celery
1 c water ches.
1/2 c onion
1/2 c gr peppers
1/2 c slivered almonds
1 c shredded cheese
1 c mayonnaise
2 c crushed potato chips

9/13 pan greased 20 – 30 min.

This recipe was written on a lined index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Southern Fried Chicken

Pat dry chicken pieces
Sprinkle with pepper
Roll in flour
Fry in iron skillet moderate heat 30 min. each side

Add 1 T water – Put on lid. Let stand ’til spot sputtering.

Remove chicken – place on paper towels.

Here’s an old handwritten recipe that was written on a lined index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Batter For Frying Chicken

2 well beaten eggs
1 1/4 c. milk
2 c. Bisquick

Fry in deep fat

This recipe was typed on a large, lined index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

CHICKEN TETRAZZINI

1 (4 1/2 – to 5 pound) stewing chicken
1/2 bay leaf
1 stalk celery, diced.
1 tablespoon salt
5 peppercorns
1/2 pound spaghetti
1 quart chicken broth, drained from cooked chicken, cooled
1/2 cup green pepper, chopped.
1/2 cup onion, chopped (optional).
1 (4 1/2-ounce) can mushroom pieces, drained.
1/2 pound margarine (2 sticks).
2/3 cup flour
4 cups milk
1 teaspoon salt
1/2 pound American cheese, grated.
1 cup cracker crumbs.
Melted butter
Water

Cut chicken in pieces. In kettle, cover pieces completely with water. Add bay leaf, celery, onion, one tablespoon salt and peppercorn. Simmer 4 hours or until tender. Remove meat from bones. Cut it in small pieces. Cool broth and remove fat. Strain broth through a cloth. Broth should amount to one quart. Cook spaghetti in broth until liquid is almost entirely absorbed. Saute green pepper, onion and mushroom pieces in margarine. Blend in flour gradually. Add milk and one teaspoon salt to sauteed mixture, stirring constantly until mixture thickens. Stir in cheese until melted. Combine chicken, spaghetti and sauteed ingredients in a greased 9 by 13 inch casserole. Top mixture with cracker crumbs. Pour enough melted butter over crumbs to brown them. Bake in 350-degree oven 30 minutes. Serves about 25.

Five can eat this recipe easily.

This recipe was written on a lined index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Skillet Chicken

1/4 to 1/2 c. Wesson, pure vegetable oil
2/3 c. flour
1 t. salt
1/2 t. pepper
1/2 t. garlic salt (optional)
2 to 3-lb. fryer, cut up
1 med. onion, thinly sliced
1 med. green pepper, cut in rings
2 8-oz. cans Hunt’s Tomato Sauce

Heat Wesson in heavy skillet. Combine flour, salt, pepper and garlic salt in paper bag. Shake chicken in bag to coat evenly. Brown pieces in hot oil on all sides. Pour off drippings. Arrange onion and green pepper on chicken. Pour Hunt’s Tomato Sauce over all. Simmer, covered 50 minutes, spooning sauce over chicken occasionally. Makes 4 servings.

This recipe was written on a lined index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Sweet and Sour Chicken

1 pkg. frying chicken pieces
1/2 c. brown sugar
1/2 c. white sugar
1/2 c. vinegar
1/2 c. water
Oregano
bay leaf
rosemary
salt
pepper

Wash chicken pieces. Brown and set aside. In a mixing bowl, combine brown sugar, white sugar, vinegar and water. Mix them carefully. Then add oregano, bay leaf, rosemary, salt & pepper. Stir entire mixture. Place chicken pieces in the mixture and turn the heat low. Cook the chicken slowly in the sauce for 3 or 4 hrs. Then it is ready to serve.

This recipe was written on a lined index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Mexican Chicken

Boil, skin, and bone 1 fryer

Measure 1 soup can of broth from chicken and add to 2 cans of Cream of Chicken soup – add 1 can green chilies (chopped), 2 tsp. chopped pimentos, 2 tbsp minced onion, 2 tbsp chili powder. Mix & simmer for 15 minutes. Line pan with taco doritos. Pour chicken mixture over and place American cheese strips over top. Bake until hot and bubbly at 350° – about 20 minutes.