THE SPICE OF LIFE-Meats and Main Dishes

QUICK BAKED BEANS

2 cans pork and beans
2 Tb brown sugar
1 small onion
4 Tb catsup
1 Tb vinegar
1 tsp prepared mustard

In a mixing bowl add beans and chopped onions. Add remaining ingredients and put into 1 1/2 quart casserole. Cut 4 hot dogs in half crosswise and arrange on top of beans. Bake 30 minutes in a 350 degree oven.

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SUPER SANDWICH BAKE

24 slices bread
3 lb. hamburger
12 hot dogs
1/2 cup catsup
4 eggs
2 cups milk
12 slices cheese
4 medium onions, sliced

Lightly toast bread--arrange in a greased 13x9 pan. Brown burger; mix with catsup.  Salt and spread over toast (some on each slice). Cut hot dogs in half lengthwise. Arrange on burger. Separate onions and arrange on top. Now top with a slice of cheese and the last slice of bread. Beat egg and milk; pour over toast. Bake until done.

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HEARTY CHOWDER

3 cups diced potatoes
1 1/2 cups water
1/2 lb hot dogs, mushrooms or clams
1/3 cup chopped onion
1/3 cup chopped celery
1 1/4 cup cream of celery soup
1 cup evaporated milk
1/2 tsp. salt
1/4 tsp. dill seed
2 Tbsp. butter

Cook potatoes in water for 10 minutes or until tender. Saute with onion and celery in butter until vegetables are tender. Add soup, milk, salt, dill, potatoes and water. Mix thoroughly. Heat to boiling then reduce heat and boil gently uncovered for 5 minutes. Makes 6 cups.

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CHICKEN NOODLE SUPREME

1 stewing chicken
1 bay leaf
1 tsp salt
1 cup half & half
1 can cream of mushroom soup
1 (10 oz) pkg frozen peas
1 medium onion
1 cup celery
1 (10 oz) pkg noodles
5 1/2 Tbsp flour
1 cup American cheese
Buttered cracker crumbs

Pressure cook chicken, onion, bay leaf, celery and salt until all are tender. Remove chicken; reserve 2 cups broth. Take chicken off bones. Cook noodles until tender in remaining broth. Add cream to reserved broth, thickened with flour. Stir in soup, chicken, cheese and peas. Top with buttered cracker crumbs. Bake for 30 minutes at 375 degrees.  Makes 10 servings.

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OYSTER STEW

3 (8 oz) cans whole oysters (save juice)
2 stacks unsalted crackers
1/2 cup butter, melted
1/2 tsp Worcestershire sauce
2 cups sliced fresh mushrooms
2 1/2 cups milk

In bottom of 1 quart casserole place a layer of cracker crumbs; next--layer 12 ounces of oysters and  1 cup mushrooms; layer with crackers; 2nd layer of remaining oysters and mushrooms; top with a layer of crackers. Mix oyster juice with 1/2 cups melted butter and Worcestershire sauce and add to casserole--pouring over crackers. Cover with 2 1/2 cups milk. Bake for 1 hour at 350 degrees. (This is very much like scalloped or breaded oysters rather than soup or stew).

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POTATO SOUP

Cook 1/2 cup onion in 2 Tbsp butter. Add 4 medium diced potatoes, 1 1/2 tsp salt and 1 cup water. Cover and cook for 15 minutes. Blend 1/4 cup flour and 1 cup sour cream. Stir into potatoes. Add 2 1/2 cups milk. Heat through.  This recipe multiplies easily.

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"KWIK" CHICKEN DIVAN

Cooked chicken or turkey
Fresh broccolo--cut up
Cream of chicken soup
Milk
Chicken bouillon cube (optional)
Cheese chunks (optional)
Seasoned bread crumbs--buttered

Dice chicken or turkey meat. Layer cut broccoli pieces on bottom of casserole dish. Top with diced poultry. Top this with cold cream of chicken soup that has been thinned with milk. (You may add cheese chunks for flavor at this time--or add on top of casserole after soup has been spread on). Top with seasoned, buttered crumbs. Bake at 350 degrees for 35 minutes or until done.

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DOWN EAST CHICKEN

2 (10 oz) pkgs frozen broccoli, cooked
Salt and pepper to taste
4 chicken breasts, cooked, boned and in small pieces
2 cans cream of chicken soup
1 cup mayonnaise
1 tsp lemon juice
1/2 tsp curry powder
1/2 cup shredded cheddar cheese
1/2 cup bread crumbs mixed with 1 Tbsp melted butter
1 1/2 cups cooked rice

Arrange broccoli in bottom of 2 1/2 quart casserole dish; season and place chicken on top. Combine mayonnaise, soup, curry powder, lemon juice and rice. Pour over chicken and broccoli. Sprinkle cheese on top then sprinkle on the buttered bread crumbs. Warm thoroughly in oven.  Serves 6.

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SAVORY STUFFED CABBAGE

1 pound hamburger
1/2 cup chopped celery
1/2 cup chopped onion
1 1/2 cups cooked rice
1 8-oz jar Cheez Whiz
1/2 tsp dried sage
8 cabbage leaves, cooked

Brown meat and drain. Add celery and onion; cook until tender. Add rice, 1/2 cup process cheese spread and sage; mix well. Fill hot cabbage leaves with 1/2 cups meat mixture. Fold opposite ends of cabbage leaves over filling and roll up. Secure each roll with wooden picks, if necessary. Place in a 12x8 dish. Bake at 350 degrees for  20 minutes. Top with remaining cheese.

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FORGOTTEN CHICKEN

2 cups Minute rice
1 cup water
1 cut-up fryer
1 can cream of celery soup
1 can mushroom soup
1 pkg onion soup mix

Cover bottom of a buttered baking dish with raw rice. Heat together celery, mushroom soup and water; pour over rice and mix. Place cut up chicken over mixture and sprinkle onion soup over all. Cover dish with foil. Bake at 350 for 2 1/4 hours. Do not peek--it will brown!

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HAMBURGER POTATO DISH

1 pound hamburger
1 onion
1 can vegetables
1/2 cup water
1 can cream of mushroom soup
1/2 cup milk
4 medium potatoes

Brown hamburger and onions. Mix vegetables with water; mix mushroom soup with milk. Dice potatoes. Mix hamburger with soup and vegetables. Make alternate layers in baking dish. Bake 2 1/2 hours at 225 degrees. 

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HOT DOG ENCHILADA CASSEROLE

1 pkg hot dogs
1 pkg corn tortillas
1 can chili
1 can enchilada sauce
1 onion (optional)
Grated cheese

Wrap a sliced hot dog filled with grated cheese and onion in a corn tortilla. If needed, use toothpicks to hold together. Fill a 13x9 inch pan with above. Pour chili and enchilada sauce and any extra cheese over top. Cover. Bake at 350 degrees for 40 minutes or until done. (You may put chili inside tortilla with the hot dog.)

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SOUR CREAM CHILI BAKE

1 pound hamburger
1 15-oz can pinto beans, drained
1 10-oz enchilida sauce
1 8-oz can tomato sauce
1 cup shredded American cheese
1 Tbsp instant minced onion
1 6-oz pkg corn chips
1 cup sour cream
1/2 cup shredded American cheese

In skillet, brown hamburger and drain. Stir in beans, sauces 1 cup of cheese and onion. Set aside 1 cup of corn chips; coarsely crush remaining chips. Stir these into meat mixture. Turn into 1 1/2 quart casserole. Bake covered at 375 degrees for 30 minutes. Spoon sour cream atop the casserole; sprinkle with the 1/2 cup cheese. Sprinkle reserved chips around the edge of casserole. Bake uncovered for 2 or 3 minutes. Serves 6.

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PASTIES

Filling: 3 lbs. hamburger; 3 or more medium potatoes, ground; 1 or more small onions, ground; 5 or more medium carrots, ground; salt and pepper to taste.

Dough: 4 - 4 1/2 cups flour; 1 Tbsp baking powder; 1 tsp salt--Sift these dry ingredients together and cut in 2 cups shortening until it resembles coarse crumbs. Add: 1 beaten egg in a cup measure; 1 Tbsp vinegar; water to fill rest of cup.

Mix water/egg mixture with flour until well mixed. Roll dough 1/8" thick; cut circles of desired size. Fill with meat mixture and fold over (wet edge of dough for tighter seal). Crimp edge with fork. Bake on cookie sheets at 400 until browned (after having pricked tops with fork).

* Bite size: Donut cutter with hole removed; bake 20 minutes.
** Luncheon size: 1 quart saucepan with lid; bake 30 minutes
*** Dinner size: 3 quart saucepan lid; bake 40 minutes

These may be frozen and reheated. You will need more than 1 recipe of dough for the filling.

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STUFFED BURGER BUNDLES

1 1/4 cups top of the stove stuffing mix
1/3 cup evaporated milk
1 pound hamburger
1 10-oz can cream of mushroom soup
2 tsp Worcestershire sauce
1 Tbsp ketchup

Prepare stuffing according to package directions. Combine meat and milk. Divide into 5 patties and pat into 6 inch circles on waxed paper. Put 1/4 cup stuffing into center of each--draw meat over stuffing to form ball. Place in 1 1/2 qt. casserole. Combine remaining ingredients and pour over meat. Bake uncovered at 350 for 45 minutes.

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TACO SEASONING

1/4 cup instant minced onion
2 Tbsp salt
2 Tbsp chili powder
1 Tbsp crushed dried red pepper
1 Tbsp instant minced garlic
1 1/2 tsp oregano
1 Tbsp ground cumin
1 Tbsp cornstarch

Combine all ingredients in a small bowl; stir until evenly mixed.

TACO FILLING

1 pound hamburger
1/2 cup water
2 Tbsp taco seasoning

Brown beef in skillet over medium heat. Drain. Add water and taco seasoning. Reduce heat and simmer 10 minutes, stirring occasionally. Makes enough filling for 8 - 10 tacos.

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BAKED MEATBALLS IN MUSHROOM GRAVY

1 pound hamburger
1/4 pound ground pork
1 medium onion, minced
1/2 cup cooked rice
1 egg, beaten
1 3/4 tsp salt
1/8 tsp pepper
allspice
1 cup bread or cracker crumbs
1 cup hot milk
1 can cream of mushroom soup
1 Tbsp bottled meat sauce
1 cup water

Combine meat, onion, rice, egg, 1 1/2 tsp salt, pepper, allspice, bread crumbs and milk; shape into golf ball sized balls. Place in 2 quart casserole. Combine soup and water with meat sauce and remaining salt and pepper. Pour over balls. cover and bake at 350 degrees for 1 hour and 45 minutes.  Yield: 30 meatballs.

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HAMBURGER STROGANOFF

1/2 cup minced onion
1 clove garlic, minced
1/4 cup butter
1 lb hamburger
2 Tbsp flour
2 tsp salt
1/4 tsp pepper
1 8-oz can sliced mushrooms
1 can condensed cream of chicken soup, undiluted
1 cup sour cream
2 Tbsp minced parsley

Saute onion and garlic in butter over medium heat. Add meat and brown. Add flour, salt, pepper and mushrooms. Cook 5 minutes. Add soup; simmer uncovered for 10 minutes. Stir in sour cream. Heat through. Sprinkle with parsley. Serve with hot rice or noodles.

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TAMALE PIE

1 lb. hamburger
1 cup chopped onion
1 cup chopped green pepper
16-oz tomato sauce
12-oz can whole kernel corn, drained
1/2 cup chopped black olives
1 clove garlic, minced
1 Tbsp sugar
1 tsp salt
2 - 3 tsp chili powder
6-oz shredded American cheese
3/4 cup cornmeal
1/2 tsp salt
2 cups cold water
1 Tbsp butter

Cook meat, onion and green pepper in a large skillet until meat is slightly browned and vegetables are tender. Stir in tomato sauce, corn, olives, garlic, sugar, the chili powder, salt and pepper. Simmer for 20 - 25 minutes or until thick.  Add cheese; stir until melted. Turn into a greased 9x9x2 baking dish. Stir cornmeal and 1/2 tsp salt into cold water. Cook, stirring constantly until thick. Add butter; mix well. Spoon over hot meat mixture. Bake casserole in 375 degree oven for 40 minutes. Serves 6.

One Dish Meals

MEXICAN CORN BREAD CASSEROLE

1 lb hamburger
1/4 cup chopped onion
2 tbsp chopped jalapenos
2 eggs, beaten
1 (1-lb) can cream style corn
2/3 cup milk
1 (6 1/2 oz) envelope or boxed corn bread mix
4 slices American cheese

Brown hamburger until crumbly, draining off any excess fat; add onions and jalapenos. Combine eggs, 1 cup of corn and milk and add to corn bread mix; stir just until dry ingredients are moistened. Pour half of corn bread batter into greased 9-inch square cake pan. Top with beef mixture, cheese slices, remaining corn and pour other half of corn bread batter on top. Bake in 425 degree oven for 25 - 30 minutes. Makes 6 servings.

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SWEET AND SOUR CASSEROLE

1 lb (2 1/4 cups) dried lima beans
1 bouillon cube
1 cup boiling water
1 bay leaf
1 tbsp salt
1/8 tsp pepper
2 tbsp butter
1 tbsp cornstarch
1/2 cup vinegar
1/2 cup water
1/2 cup brown sugar
1 pound hot dogs

Cover beans with water and soak overnight. Dissolve bouillon cube in boiling water and pour over beans. Add bay leaf, salt and pepper. Cover beans with water. Cover and simmer about 1 hour or until beans are tender.  Melt butter and stir in cornstarch; gradually add vinegar and 1/2 cup water and cook until thick. Add brown sugar and continue cooking for 5 minutes. Cut hot dogs in pieces and combine with beans and sauce; pour into a large casserole. Cover and bake in a 350 degree oven for 1 hour. Makes 6 to 8 servings.

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QUICK CHILI

1 pound hamburger
1 tbsp dried minced onion
2 tbsp dried minced green pepper
1/2 cup old fashioned rolled oats
2 cans (1-lb each) tomatoes
2 cans (15-oz each) pinto beans
2 tsp salt
2 tbsp chili powder

Break meat into small chunks in a large skillet. Add remaining ingredients and mix well. Cover and simmer for 30 minutes, stirring occasionally. Makes 6 to 8 servings.

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CHEESE MEAT BALLS WITH SPAGHETTI SAUCE

1/2 cup chopped onion
1/4 cup chopped green pepper
1 clove garlic, minced
2 tbsp oil
2 cans (6-oz each) tomato paste
3 cups water
2 tsp salt
1/4 tsp pepper
2 tsp chili powder
1/4 tsp oregano
1/4 cup shortening
1 pound spaghetti, cooked
Meat Balls

Saute onion, green pepper and garlic in oil. Stir in tomato paste, water, salt, pepper, chili powder and oregano. Cover and simmer for 30 minutes. Brown meat balls in shortening. Place meat balls in sauce; cover and simmer an additional 30 minutes. Serve over spaghetti.  Makes 8 servings.

MEAT BALLS

1 pound hamburger
1/2 pound ground pork
1 cup grated Parmesan cheese
1 cup milk
1 egg, beaten
1 cup dry bread crumbs
1/2 cup dried parsley flakes
1 clove garlic, minced
2 tsp salt
1/4 tsp pepper
1/2 tsp oregano

Combine all ingredients and shape into 24 meat balls.

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TACOS

1 (1-lb) can tomatoes
1 tbsp hot sauce
1/2 tsp oregano
1/2 tsp salt
1/4 tsp black pepper
1 pound hamburger
1 tsp salt
1/4 tsp black pepper
2 bunches green onions, chopped
1 head lettuce, shredded
2 cups grated American cheese
12 to 14 folded tortillas

Cook tomatoes seasoned with hot sauce, oregano, 1/2 tsp salt, 1/4 tsp black pepper until juice of tomatoes has been reduced to the consistency of a thick sauce.  Brown meat in skillet on medium heat. Season with 1 tsp salt, and 1/4 tsp black pepper and cook until done.
Place generous tablespoon of cooked meat on inside of folded tortilla, add chopped green onion and tomato sauce. Sprinkle with shredded lettuce and grated cheese. Serve immediately.  Makes 6 servings.

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CHICKEN CORNETTI

1 4-lb. stewing chicken cut up
Water
4 tsp salt
1 pound broken spaghetti
2 cups finely diced celery
1/4 cup chopped green pepper
1/2 cup chopped onion
2 tsp paprika
1 (1-lb) can whole kernel corn
1/2 cup sliced stuffed olives
1/2 lb. cubed pimiento cheese

Cover chicken with water. Add salt; cover and simmer until tender, 2 or 3 hours. Cool. Remove meat from bone and cut into pieces. Measure 6 cups of broth, or broth plus enough water to make 6 cups of liquid. Bring broth to a boil; add spaghetti, chicken, celery, green pepper, onions and paprika. Cook 12 minutes. Add corn, olives and cheese; cook 5 minutes. Makes 10 - 12 servings.

Vintage Recipe Using Turkey--Hawaiian Turkey Curry

2 cups coconut milk
1/2 cup minced onion
1/3 cup butter
1/3 cup flour
4 tsp curry powder
1 tsp salt
1/4 tsp ginger
2 cups turkey broth
3 cups diced cooked turkey
1 cup cubed pineapple, fresh or canned
Hot cooked rice
Chutney, raisins, shredded coconut and peanuts

Prepare coconut milk as directed below, if fresh is not obtainable. Cook onion in butter until soft but not brown. Blend in flour, curry powder, salt and ginger. Add coconut milk and broth all at once. Cook over low heat, stirring constantly, until thickened. Add turkey and pineapple. Heat thoroughly. Serve with the hot rice, chutney, raisins, shredded coconut and peanuts. Makes 6 to 8 servings.

COCONUT MILK: Pour 2 cups hot milk over 4 cups grated fresh coconut or contents of 2 packages or cans of shredded coconut. Let stand 30 minutes. Strain through double cheesecloth, pressing to remove all liquid. Discard coconut. Chill coconut milk until ready to use. Makes 2 cups.

Vintage Recipe--Mexican Chicken with Fruits

4 pound chicken, cut up
2 cups boiling water
2 Tbsp chili powder
1/4 tsp pepper
1/4 tsp cinnamon
2 Tbsp grated onion
1 tsp salt
1/4 cup fat or drippings
2 cups unsweetened pineapple juice--canned or frozen
2 cups pineapple chunks--canned or frozen
2 fully ripe bananas, sliced lengthwise
1 ripe avocado, sliced
1/2 pound white grapes

Put chicken in a deep kettle; add next 7 ingredients. Cover; simmer for 1 hour. Remove chicken from broth. Reserve broth. Heat fat in a skillet. Brown chicken on all sides; arrange in baking pan. Add pineapple juice to broth; heat and pour over chicken. Arrange pineapple chunks over chicken. Bake in 375 degree oven for 30 minutes. Lift chicken and fruit into a serving dish; garnish with the remaining fruit. Serve gravy separately. Makes 6 servings.

CHICKEN ESPAGNOLE: Put a cut-up chicken in kettle. Heat 1/4 cup fat; blend in 1/2 cup flour. Add 3/4 cup ketchup, 3 cups water, 1 tsp salt, dash of Tabasco, juice of 1 lemon. Bring to a boil and pour over the chicken. Cover and simmer for 3 hours. Makes 6 servings.

Vintage Recipe--Chicken Tetrazzini

3 to 4 pound chicken, cut up
2 stalks celery, with leaves
1 medium onion, sliced
1 1/2 tsp salt
Boiling water
1/4 cup fat or butter
2 Tbsp flour
1/2 pound mushrooms, sliced
1 egg yolk, slightly beaten
3 Tbsp cream
1 8oz package noodles
3 Tbsp grated Parmesan cheese
1 Tsp butter

Put chicken, celery, onion and 1 teaspoon of the salt in a kettle. Add water to cover. Simmer until tender (about 1 1/2 hours). Remove chicken; strain broth. Chill chicken and broth. Remove skin and bones from chicken; leave meat in fairly large pieces. Skim fat from broth. Measure 2 tablespoons of the fat or butter into saucepan; blend in flour and remaining salt. Add 1 cup of the broth. Cook over low heat, stirring, until thickened. Cook mushrooms in remaining 2 tablespoons fat until brown. Combine egg yolk and cream. Stir slowly into sauce. Add chicken and mushrooms; heat to serving temperature. Meanwhile cook noodles in remaining broth, adding water if necessary; drain. Arrange in shallow baking dish; pour chicken mixture over noodles. Sprinkle with cheese; dot with butter. Brown under the broiler. Makes 4 to 5 servings.

Vintage Recipe--Chicken Fricassee

5 lb chicken, cut up
3 cups hot water
1 onion, studded with a few whole cloves
3 stalks celery, with leaves
1 Tbsp salt
1 bay leaf
1 carrot, cut in chunks
6 Tbsp flour
1/2 cup milk or cream

Simmer chicken with water, onion, celery, salt, bay leaf and carrot until tender. (Or use a pressure cooker according to directions.) Remove chicken to a heated serving dish; keep warm. Strain broth; skim off excess fat. Measure 3 cups broth, adding water if necessary. Mix flour and milk to a smooth paste; add slowly to broth; cook over low heat, stirring, until thickened. Season to taste with additional salt and pepper; pour over chicken. Serve with hot baking powder biscuits, if desired. Makes 5 to 6 servings.

BROWN FRICASSEE OF CHICKEN:  Wash and dry a 4 to 5 pound chicken, cut up. Combine 1/2 cup flour, 1 tsp salt, and a dash of pepper in a paper bag. Place 2 or 3 chicken pieces in the bag; shake until well coated. Continue until all pieces are coated. Fry in deep kettle over low heat in 1/4 cup fat or vegetable oil until brown on all sides. Continue as above, adding water, onion, etc. to kettle in which chicken was browned.

Vintage Recipe--Old Fashioned Chicken Pie

5 pounds of chicken--cut up
3 cups water
1 medium onion, peeled and sliced
Handful of celery tops
1 Tbsp salt
1/4 tsp pepper
1 bay leaf
1/2 cup flour
1 2/3 cups undiluted, evaporated milk
2 cups cooked, sliced carrots
1 pound cooked, small white onions
Recipe for baking powder biscuits

Place chicken in a large kettle with next 6 ingredients. Cover; bring to boiling. Simmer 1 1/2 to 2 hours, or until tender. Remove chicken from broth; cool. Strain broth; cool. Remove chicken from bones; cut into bite size pieces.

Skim fat from broth; measure 1/2 cup fat and 2 1/3 cups broth. (Use only the remaining broth in the soup.) Heat the 1/2 cup fat in a large saucepan; blend in flour; stir in the 2 1/3 cups broth and the milk. Cook, stirring constantly, until sauce thickens; boil 1 minute.

Add chicken, carrots, onions, salt and pepper.  Reheat. Pour into a 3 quart baking dish. Arrange uncooked baking powder biscuits over top. ake in a 450 degree oven for 20 - 25 minutes, or until biscuits brown. Makes 6 to 8 servings.

Vintage Recipe--Piquant Broiled Chicken

The definition of "piquant" is: having an agreeably pungent taste.

You will need:

3 lb broiling chicken cut in pieces

1/2 cup salad oil

3 Tbsp vinegar
1/4 tsp dry mustard
1/2 tsp salt
1/4 tsp paprika
1/2 clove garlic, peeled and minced

Wash chicken; dry with paper towels. Place in a shallow pan. Combine the remaining ingredients. Pour over the chicken. Let stand in refrigerator at least 1 hour; turn chicken onve. Remove chicken from marinade. Place, skin side down, on broiler rack. Put in preheated broiler 5 to 8 inches from the heat. Broil for 12 minutes, basting often with the marinade. Turn over and broil 15 minutes longer, or until the chicken is tender, continuing to baste.  Makes 4 servings.

LEMON BROILED CHICKEN:

Wash a 2 pound  broiling chicken which has been cut in half. Dry with paper towels. Place in a shallow pan. Combine 1/4 cup salad oil, 1/4 cup lemon juice, 2 Tbsp grated onion, 1/2 tsp salt and 1/4 tsp pepper. Pour over the chicken. Let the chicken marinate, in the refrigerator for 4 hours, remembering to turn the chicken over.  Remove the chicken from the marinade and place, skin side down, on a broiler rack. Put in preheated broiler, about 5 inches from the heat. Broil for 12 minutes; baste 2 or 3 times with the marinade. Turn and broil 12 minutes longer or until tender.  Makes 2 servings.

Vintage Recipe--Fried Chicken

3 pounds of chicken pieces

1/2 cup fat

2 Tbsp butter

1/2 cup flour

1 1/2 tsp salt

1/4 cup water

Wash chicken and pat dry with paper towels. Melt fat and butter over low heat in chicken fryer or large skillet. Combine flour and salt in a sturdy bag. Place 3 or 4 pieces in the bag. Shake to coat the chicken. Put chicken into hot skillet. Repeat until all chicken is floured. Fry over low heat until browned on one side; turn to brown all sides evenly. Add water. Cover and simmer for 30 minutes, adding a little more water, if necessary. Uncover; cook 15 minutes longer.  Makes 4 servings.

Fried Chicken Kentucky Style

Fried Chicken Kentucky Style: Chicken fried Kentucky style is a delight.

Disjoint a two pound frying chicken, and thoroughly coat each piece with flour which has been seasoned with salt and pepper.

Heat 1 pound lard in a skillet on top of the stove until it is smoking hot (disconnect your fire detectors).

Place chicken in hot fat, reduce heat and cover.

Cook slowly until chicken is brown and tender.

Chicken should be turned over and over during cooking until each piece is uniformly brown.

Remove to a heated platter and serve.