1963 Chicken and Gravy recipe from Carnation

CHICKEN AND BISCUITS

This recipe is from the 1960’s and was created by the makers of Campbell’s Soup.

INGREDIENTS

10.5 ounce can cream of chicken soup

½ cup water

2 teaspoons minced onion

1/8 teaspoon poultry seasoning

1 cup cubed cooked chicken

½ cup cooked carrot strips

½ cup cooked peas

½ cup cooked potatoes, diced

1 cup packaged biscuit mix

1/3 cup milk

DIRECTIONS

In 1.5 quart casserole dish, blend soup, water ,onion and seasonings.

Add chicken and vegetables.

Bake at 450 degrees for 15 minutes.

Combine biscuit mix and milk.

Spoon 8 biscuits around edge of casserole and bake for 15 minutes more.

Makes 3 to 4 servings

CHICKEN AND BISCUITS

 

This recipe is from the 1960’s and was created by the makers of Campbell’s Soup.

INGREDIENTS

10.5 ounce can cream of chicken soup

½ cup water

2 teaspoons minced onion

1/8 teaspoon poultry seasoning

1 cup cubed cooked chicken

½ cup cooked carrot strips

½ cup cooked peas

½ cup cooked potatoes, diced

1 cup packaged biscuit mix

1/3 cup milk

DIRECTIONS

In 1.5 quart casserole dish, blend soup, water ,onion and seasonings.

Add chicken and vegetables.

Bake at 450 degrees for 15 minutes.

Combine biscuit mix and milk.

Spoon 8 biscuits around edge of casserole and bake for 15 minutes more.

Makes 3 to 4 servings

1950's Tomato Croquettes

This recipe comes from a 1950 magazine advertisement for Hunt’s tomato sauce.

Oven Croquettes

Croquettes Ingredients

2 cups cooked, diced turkey or chicken

1 medium onion

1 small green pepper

¾ cup fine dry bread crumbs

2 teaspoons salt

1 egg, well beaten

1 can tomato sauce



Sauce Ingredients



1 can tomato sauce

½ cup water

½ cup gravy

1 teaspoon horseradish

Croquettes Directions

Cut up onion and green pepper and grind together with cooked poultry.

Add in rest of ingredients and mix well, then form 8 cakes.



Sauce Directions

Mix together all ingredients. Pour this sauce into shallow greased baking dish.

Brush the croquettes with melted fat and set them in the sauce

Bake in 400 degree oven for about 20 to 25 minutes, basting with sauce after 15 minutes.

TURKEY AND EGG BAKE

This recipe is from a early 1970’s newspaper article

INGREDIENTS

2 cups diced, cooked turkey
1 ½ cups soft bread cubes
½ teaspoon poultry seasoning
¼ teaspoon salt
1 cup shredded cheese
2 tablespoons chopped onion
3 tablespoons milk
4 eggs

DIRECTIONS

Mix turkey, bread cubes spices, onion, milk and ½ cup cheese. Place in medium casserole and bake at 350 degrees for about 10 minutes.


Remove casserole from oven and make 4 separate depressions in the casserole. Drop a raw egg in each depression and then sprinkle their tops with the remaining cheese.


Return casserole to oven and bake for 10 more minutes or until the eggs are just barely set.


Serves 4.

Oven Fried Chicken and Bananas in Cream of Coconut

This is an easy to make South Seas style dish.

INGREDIENTS

1 Chicken, cut up

1/2 cup cream of coconut

1 tablespoon lemon juice

3 medium bananas

1 1/4 cups cornflake crumbs

1/3 cup melted butter or margarine

salt and pepper

DIRECTIONS

Sprinkle chicken pieces with salt and pepper.

In a bowl mix together cream of coconut and lemon juice.

Peel bananas and cut them into halves crossways.

Coat bananas and chicken thickly with coconut mixture and roll in cornflake crumbs, pressing firmly to make sure the crumbs stick.

Brush 13x9 baking dish with some of the butter.

Place chicken pieces in single layer into pan and drizzle with 1/2 of remaining butter. Bake at 350 for 45 minutes.

Add bananas and drizzle with rest of butter. Bake for another 15 minutes.

SWEET POTATO CHICKEN PIE

This recipe is from a Better Homes and Gardens Casserole cookbook from the late 1960’s.

INGREDIENTS

2 16 ounce cans sweet potatoes ,drained

4 tablespoons butter or margarine

1/8 teaspoon ground nutmeg

1/8 teaspoon ground allspice

¼ teaspoon salt

Dash pepper

½ cup chopped onion

10.5 ounce can condenses cream of mushroom soup

2 cups cooked chicken

3 ounce can mushrooms, undrained

DIRECTIONS

Melt 2 tablespoons butter. Preheat oven to 350 degrees.

Mash potatoes, beat in the melted butter, nutmeg, allspice and salt.

Line a 9 inch pie plate with sweet potato mixture to make a crust, with edges about ½ inch high.

In skilled, cook onions in 2 tablespoons butter until tender but not brown. Add soup, chicken, mushrooms and pepper. Heat, stirring occasionally.

Turn mix into potato crust. Bake at 350 degrees for 30 minutes until heated through. Make 6 servings

CHICKEN AND RICE BAKE

INGREDIENTS

10 ¾ OUNCE CAN CREAM OF MUSHROOM SOUP

1 CUP MILK

1 ENVELOPE ONION SOUP MIX

3 OUNCE CAN CHOPPED MUSHROOMS

1 CUP REGULAR, UNCOOKED RICE

10 OUNCE PACKAGE FROZEN PEAS AND CARROTS, THAWED

2 ½ TO 3 POUND CHICKEN, CUT UP

PAPRIKA

DIRECTIONS

Preheat oven to 375 degrees.

Mix soup(undiluted), milk, soup mix and mushrooms (undrained). Reserve ½ cup of this mix and set aside. Stir uncooked rice and vegetables into rest of soup mix.

Put rice mix in large 12 x 7 baking dish. Then arrange chicken pieces on top of rice. Pour the rest of the soup mix over the chicken. Then sprinkle chicken with paprika.

Cover pan tightly with foil. Bake at 375 for about 1 ¼ to 1 ½ hours or until rice is tender and chicken is baked.

Makes 4 to 6 servings

MOCK BARBEQUED CHICKEN

Is barbeque sauce so hard to make that you have to fake it? Where are the spices in this? I cannot imagine what this would taste like, and I don’t want to.

INGREDIENTS

4 cups Pepsi

2 cups ketchup

2 cut up chickens

DIRECTIONS

Boil soda and ketchup together.

Place chicken pieces in large pan, pour soda mix over chicken.

Bake at 375 for about 1 hour.