Hey, my mom used to make that!

Retro Recipe: Creamed Chicken on Waffles

Here's a great way to use up leftover chicken. 

This recipe is from the 1950s.

Creamed Chicken

6 tbsp. chicken fat or butter
1 tbsp. cornstarch
5 tbsp. flour
1/4 tsp. salt
1/2 tsp. celery salt
1/8 tsp. pepper
1 1/2 cups chicken broth or consomme, heated
1 cup milk, heated
1 1/2 cups diced, cooked chicken
1/4 cup sliced, stuffed olives (optional)

Melt fat or butter. Blend in cornstarch, flour, salt, celery salt and pepper. Remove from heat; add broth and milk slowly, stirring constantly. Return to heat, bring to a boil; cook one minute while stirring. Blend in chicken and olives. Heat thoroughly. Serve over corn meal waffles.

Corn Meal Waffles

1 cup sifted all-purpose flour
1 cup yellow corn meal
2 1/2 tsp. baking powder
1 tsp. salt
1 tbsp. sugar
2 eggs, separated
1 1/4 cup milk
1/4 cup melted shortening

Sift together flour, corn meal, baking powder, salt and sugar. Beat egg yolks; combine with milk and shortening. Add liquid ingredients to dry ingredients; beat until smooth. Beat egg whites until stiff but not dry; fold into batter. Bake in a hot waffle baker until golden brown.

Click here for a classi retro recipe that's also economical.

Via Chronically Vintage

Retro chicken pie

Here in Boston we're facing a possible snowpocalypse Friday. That calls for comfort food. Like this chicken pie recipe from Crisco.

The official name for this dish is Cock-A-Doodle Pie.

Chicken Filling

Cook a 3 to 4 lb. chicken. Remove meat from bones and cut into large chunks. (This yields about 2 cups of meat.) Cook 1 bunch of broccoli* until almost tender. Melt 6 tbsp. Crisco, blend in 1/2 cup flour. Add 4 cups chicken stock (or milk) and cook until thick. Add 2 tsp. salt, 1/2 tsp. pepper and 1/2 cup grated cheese. Place broccoli in bottom of casserole (1 1/2 qt. capacity). Add chicken and cover with gravy.

Crisco Pastry

1 1/2 cup sifted flour
1/2 tsp. salt
1/2 cup Crisco
3 tbsp. water

Mix flour and salt in bowl. Cut Crisco into flour with 2 knives until pieces are the size of peas. Blend together 1/4 cup of this mixture and 3 tbsp. water. Add to remaining Crisco-flour mixture and mix with fork or fingers until dough holds together. Shape into a round flat mass. On a floured board, roll a circle of dough about 12 inches in diameter and 1/8-inch thick. Cut slits for steam. Place on filling, flute edges, bake in a 425˚F oven for 30 to 40 minutes. From trimmings, cut little chickens, bake separately. Place on pie (prop up with toothpicks.)

* Or use cooked asparagus or string beans.

It's me again. I would ignore that nonsense about cutting and propping chicks. Instead, after making slits for steam, but before putting the dough on the filling, roll out your trimmings and use a cookie cutter to make whatever shapes you find pleasing. Wet with water the back of each cut-out shape with your finger — you're wetting it just enough so it will stick to the circle of dough — then place your cut-out shapes on the rolled out dough, making sure you don't cover up any slits. Then place the circle of dough on the filling and bake as directed.

Click here for another savory pie recipe from the past.

Via vintage.kitten

Retro Recipe: Dippin' Good Drumsticks

Here's Hunt's 1972 recipe for Dippin' Good Drumsticks.

12 to 15 chicken drumsticks
1/2 cup flour
1/2 tsp. salt
1/8 tsp. pepper
1/2 cup salad oil
1 cup whole cranberry sauce
1 (7 1/2 oz.) can Hunt's Tomato Sauce
1 tbsp. vinegar
1 tbsp. brown sugar
1 clove garlic, crushed

Coat drumsticks with mixture of flour, salt and pepper. Pour oil into shallow baking dish. Arrange chicken in oil, turning to coat all sides. Bake at 350˚ for 30 min.; turn, bake 30 min. longer. Combine Hunt's Sauce and remaining ingredients, bring to boil, simmer briefly. Serve as hot dip for drumsticks. Makes 5 to 6 servings.

Click here for another retro recipe for chicken.

Via jbcurio

Chili Chicken with Dumplings, 1993 recipe

Chili Chicken

2 cups cut-up cooked chicken
1 can (15 oz.) tomato sauce
2 cans (15 oz. each) spicy chili beans, undrained
1 can (about 8 oz.) whole kernal corn, undrained
Bisquick Dumplings (below)
1/2 cup shredded Cheddar cheese (2 oz.)

Mix chicken and tomato sauce in 4-quart Dutch oven. Heat to boiling; reduce heat. Cover and simmer 5 minutes, stirring occasionally. Stir in beans and corn. Heat to boiling; reduce heat to low. Prepare Dumplings. Drop by 12 spoonfuls onto hot chili. Cook uncovered 10 minutes. Cover and cook 10 minutes longer. Sprinkle with cheese. Cover and cook about 3 minutes or until cheese is melted. Makes 6 servings.

Dumplings: Mix 1 1/2 cups Bisquick Original or Reduced Fat baking mix, 1/2 cup cornmeal and 2/3 cup milk until soft dough forms. Note: Stir in desired amount of chili powder with the beans.

 Click here for a recipe for Tangy Chicken with Tomatoes and Herbs.

Via Eudaemonius

1981 recipe for Chicken Almondzini

Here's the recipe for Chicken Almondzini.

3/4 cup Kraft Real Mayonnaise
1/3 cup flour
2 tbsp. instant minced onion
1 tsp. garlic salt
2 1/4 cups milk
1 cup (4 oz.) shredded Kraft Natural Swiss Cheese
1/3 cup dry white wine
7 oz. spaghetti, cooked, drained
2 cups chopped cooked chicken or turkey
1 10-oz. package frozen chopped broccoli, thawed drained
1 1/4 cup Blue Diamond Sliced Natural Almonds
1 4-oz. can sliced mushrooms, drained
1/4 cup chopped pimiento

In medium saucepan, combine mayonnaise, four and seasonings. Gradually add milk; cook over low heat, stirring constantly until thickened. Add cheese and wine; stir until cheese melts. In large bowl, combine mayonnaise mixture, spaghetti, chicken, broccoli, 3/4 cup almonds, mushrooms and pimiento; toss lightly. Pour mixture into 11 3/4" x 7 1/2" baking dish. Top with remaining almonds. Bake at 350˚, 40 to 45 minutes or until thoroughly heated. Makes 6 to 8 servings. Serve with grated parmesan cheese.

 Click here for another retro chicken and pasta recipe.

Via jbcurio

Retro barbecue baste

 

Here's a 1961 recipe for A.1. Butter Baste for hamburgers, steak, hot dogs, chicken and pork.

1/2 cup A.1. Steak Sauce
1 cup butter or margarine
4 oz. tomato sauce (optional)

Over low heat, melt butter in saucepan, add A.1. Steak Sauce. (If you prefer a tomato flavor, add 4 oz. tomato sauce.) Stir until blended. Keep warm. Brush on grilling hamburgers, hot dogs, steak, chicken or pork. Baste frequently as meat cooks.

Click here to see another idea for grilling hot dogs.

1988 recipes for Pasta Gardena and Tangy Chicken with Tomatoes and Herbs

Here are close-ups of Heinz's 1988 recipes for Pasta Gardena and Tangy Chicken with Tomatoes and Herbs. Click the images to enlarge them even more.

Click here for two more Italian-inspired recipes from the 1980s.

Just in time for the weekend — 3 barbeque lovers' recipes from 1975

Here's a close-up of the recipes:

Click here to see a tip for grilling hot dogs.

Via Frugal Cafe

Father's Day 1988: Irresistible Chicken from Hellmann's

My mother was baking chicken this way long before this ad ran. It was, and still is, a family favorite.

Here's a close-up of Hellmann's 1988 recipe for Irresistible Chicken:

Click here for a 1959 recipe for corn-crisped chicken.

1988 recipe for Chicken & Fruit Salad

Found an easy, light summer salad recipe in this 1988 ad.

Here's a close-up of Swanson's recipe for Chicken & Fruit Salad. Click the image to enlarge it even more.

Click here for another retro summer salad recipe.