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Old Fashioned Recipes - Page 6

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Chicken and Rice Soup



  • 1 (3 1/2 lb.) chicken

  • 3 qt. Water

  • Salt to taste

  • 3 peppercorns

  • 1/4 bay leaf

  • 2 sprigs parsley

  • 4 med. carrots, washed (unpared & cut in cubes)

  • 1 stalk celery with leaves

  • 1 med. onion, peeled

  • 2 whole cloves

  • 1/2 c. raw brown rice

Rinse chicken well in cold water. Place in large pot along with 3/4 of water, salt, peppercorns, bay leaf and parsley. Bring to a boil and skim to remove any foam from surface. Reduce heat; add cubed carrots, celery and onion (press cloves into onion). Cover and simmer for 1 hour or until chicken is tender. Skim off fat. Lift out chicken; let cool slightly. Remove celery, onion with cloves and bay leaf; discard. Add rice to broth and simmer slowly until tender. Meanwhile, remove chicken from bones; cut into bite-size pieces. Return chicken to broth and heat thoroughly (allow about 20 minutes). Garnish with parsley. Yields about 2 quarts.


Chicken and Noodles



  • 1-2 stewing hens, cooked until tender, with broth

  • 1 (5 1/3 oz.) can (2/3 c.) evaporated milk

  • 1/2 c. chopped celery

  • 1/2 c. chopped onion

  • 1 (4 oz.) jar (1/2 c.) pimento, chopped

  • 1 tsp. Salt

  • 1/2 tsp. poultry seasoning

  • 1/8 tsp. Pepper

  • 1 recipe homemade noodles

  • 2 tbsp. Flour

  • 1/4 c. cold water

Remove chicken from bones, and cut in small pieces. Place it and broth in large Dutch oven. Add evaporated milk. Cook, covered until hot. Add celery, onion, pimento, salt, poultry seasoning, and pepper. Bring to boiling. Add noodles slowly to boiling broth. Boil, uncovered, 10 to 15 minutes. Combine flour and water. Stir into boiling broth. Cook, stirring constantly, until chicken broth mixture thickens and bubbles.


Homemade Noodles


In bowl, combine 1 beaten egg, 2 tablespoons oil, and 1/2 teaspoon salt. Add enough of 1 cup of flour to make a stiff dough. Let rest 10 minutes. Roll very thin (about an 18x12 inch rectangle) on floured surface; let stand 20 minutes. Roll up loosely; slice 1/4 inch wide. Unroll, spread out, and let dry 2 hours. (If desired, store in a covered container until needed or freeze in plastic bags.) Makes 6 oz. noodles or about 3 cups cooked noodles.





Chicken Pot Pie


  • 1 chicken (4 to 5 lbs.), disjointed

  • 1 bay leaf

  • 2 tsp. Salt

  • Few grains pepper

  • Dash celery salt

  • 1 1/2 tsp. Accent

  • Boiling water

  • 1 lb. sm. white onions

  • 1 bunch carrots, sliced

  • 6 tbsp. Flour

  • 6 tbsp. cold water

  • 1 tbsp. prepared horseradish

  • 2 1/2 c. biscuit mix

Place chicken in deep kettle; add bay leaf, salt, pepper, celery salt, and 1 teaspoon Accent. Add enough boiling water to cover. Simmer 2 hours, or until chicken is tender. Meanwhile, cook onions and carrots separately, adding 1/4 teaspoon Accent to each vegetable. Remove chicken and drained vegetables to large, shallow baking dish. Strain broth in kettle; measure 3 cups. Add vegetable waters to broth, to make 4 cups in all, adding water if necessary. Add flour, mixed smooth with cold water; cook over low heat, stirring until thickened; add remaining Accent and horseradish; pour over chicken and vegetables. Make biscuit dough as directed on package of mix. Roll 1/2 inch thick; cut with chicken shaped cookie cutter. Arrange on baking dish. Add bits of raisins for eyes, if desired. Bake in hot oven (425 degrees) 25 to 30 minutes, or until biscuits are golden brown. Serves 6 to 8.

Chicken Pie



  • 4 c. cooked chicken, bite size

  • 1 can cream of chicken soup

  • 1 (10 3/4 oz.) can chicken broth

  • 1/2 tsp. Salt

  • Pepper to taste

  • 1 can peas and carrots, drained

  • 1 1/2 c. flour

  • 2 tsp. baking powder

  • 1 1/2 c. buttermilk

  • 1/2 c. melted oleo

Place chicken in greased 9x13 inch pan. Pour next 5 ingredients over this. Mix last 4 ingredients together to make crust. Pour over top. Bake for 1 hour at 350 degrees. Serves 6.



Continued Next Page

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