Fried Chicken

Ingredients

• Dip chicken in beaten egg.
• Sprinkle with grated cheese
• and black pepper.

Method

1. 1

   Fry until tender and golden brown.

Nutrition per serving

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 33. The excerpt below is the record exactly as published.

FRIED CHICKEN WITH EGG CRUMB COATING For each chicken use one beaten ege to which 2 T. water has been added, 1 cup dry crumbs and. % t. salt. Wash chicken; roll in salted crumbs, dip in egg mixture, roll in crumbs. Brown evenly in hot fat. Cook 35-45 minutes turning frequently. Mrs. H. M. Broyhill Pores Knob Club DEAL’S MEAT LOAF 114 Ib. beef chuck, ground 14 cup onion, chopped 1 cup uncooked oats 242 t. salt 1 t. mustard 14 lb. ground pork 34 cup catsup 1% t. pepper 1 well beaten egg 1 cup water Combine all ingredients in order listed and mix well. Pack firmly into loaf pan. Bake in medium hot oven for 1 hour. Slice hot or cold. Mrs. Claude Deal Fairplains Club GELATIN MEAT LOAF 1 T. plain gelatin 1% cups meat stock 1 t. salt % t. onion juice % cup sweet pickle relish 1 hard cooked egg 1% cup cold water 2 T. lemon juice 2 cups ground cooked veal, beef or pork 2 T. chopped pimientos % cup chopped celery Soak gelatin in cold water, then dis- solve in boiling meat stock. Add lemon juice and salt. Cool and when mixture starts to jell, add ground cooked meat. Add onion juice and chopped pimien- tos, pickle relish and chopped celery. Rinse loaf pan in cold water. Slice hard cooked egg and arrange slices on bottom of pan. Pour a little of the meat mixture over the egg slices and allow to harden. Add remaining mix- ture. Let set in refrigerator. Serves 6 to 8. Mrs, Clinard Johnson Ferguson Club CORNED BEEF 2 cups corned beef 1 onion, ground 3 cups cold, ground, boiled potatoes Salt, pepper Combine beef, potatoes and season- ings. Moisten with milk or cream. Put in hot frying pan in which drip- pings have been melted. Spread evenly over skillet. Place over low heat and continue cooking until hash is slightly browned on bottom of skillet. Mrs. Kenneth Broyhill Pores Knob Club 76 HOME DEMONSTRATION CLUB COOK BOOK | SEAR RELA ADA teeta teint tober drprlrte nde Atte fo ; @ i CHURCH HARDWARE COMPANY $ 3 HARDWARE, PAINTS AND OILS ; A Street - Opposite Depot ; PHONE 130 NORTH WILKESBORO, N. C. $ DD DOD PSPPDPOGYSSSOSSSSOSOGOSOOSSH cos G9 9O SG GSGHGF9G999GGFGO9999GO9GHGHO99F059 0999996099090 90900088 HENDERSON'S FLOWER SHOP } 5 3 3 Flowers For All Oceasions PHONE 545 WILKESBORO, N, C. Sa $00000006000000060008 ; Kast B Street NORTH WILKESBORO, N. C. Western Meats Quality Groceries Frozen Foods GOOD FOOD FOR GOOD HEALTH * POOP OPOPVOS OP ODODE DOO OO OOO OOOOH OOO 0000000000000000008 QUALITY FOOD STORE Appa bah h bho bi hi baa hahaha abba aan nanan HOME DEMONSTRATION CLUB COOK BOOK 7 MEAT ROLL 2 cups flour 4 t. baking powder 1% cups left over meats 4 T. shortening ity salt Left over gravy or white sauce Make biscuit dough of the flour, baking powder, shortening, and salt. Roll to % inch thickness. Spread with ground leftover meat which has been well seasoned and moistened with left over gravy. Roll like a-jelly roll and cut with sharp knife placing individual portions in baking dish. Brush with melted butter and bake for 20 minutes at 425 F. Serve with tomato sauce. Mrs. Roy Jones Ferguson Club SCALLOPED CHICKEN 4 cups cooked chicken, bones removed 1 cup soft bread crumbs OD SAlt 2 cups chicken stock 1 cup chopped celery 2 T. minced parsley 4 beaten eggs 2 T. butter Cut chicken in large cubes. Place in baking dish with alternate layers of celery, crumbs and parsley. Add salt and eggs to chicken stock. Mix thor- oughly and pour over chicken. Dot with butter.) Place in pressure cooker. Add 2 cups water to bottom of cooker. Place baking dish on rack and cover with wax paper. Cook 10 minutes at 15 pound pressure. Mrs. J. M. Ferguson Ferguson Club CHICKEN DRESSING If the gravy from baked hen is too rich, add water. Cut up giblets of the chicken (liver, gizzard, etc.) add salt, pepper and sage to taste. Thicken with cold biscuits and cold corn bread (1-3 biscuit and 2-3 corn bread.) Make into cakes and bake to a light brown. (Use 1 pint of liquid.) Mrs. Ralph Swanson Boomer Club CHILI 1 lb. hamburger meat 1 qt. tomato puree 3 small onions, diced 2 T. chili powder Cook meat and onions until well done. Add puree and chili powder. Serve hot. Mrs, Ralph Taylor Mountain View Club SMOTHERED STEAK 2 or 8 lbs, round steak Te teesalt % cup flour 1% t. pepper Mix flour, salt'and pepper. With the edge of a heavy saucer, pound the mixture into the steak until all the flour is absorbed. Brown the steak slowly in hot lard. Add one cup hot water and arrange one and one-half cups sliced onions on top of steak. Cover and simmer two or three hours or until tender. During the last hour, cook whole potatoes around the steak. Make gravy from pan drippings. Mrs. Aaron Brooks Fairplains Club MEAT TURNOVERS 1-3 cup shortening 1% cups milk 2 cups cooked pork, beef, or lamb», diced Pastry 1-3 cup flour 2 t. grated onion 1% t. worcestershire sauce Make a sauce of shortening, flour and milk. Add onion, meat and sauce. Set aside to cool. Make a pastry and divide into 6 equal portions; roll out thin. Cut each into a 6 inch circle using a saucer or salad plate as a guide. Place about % cup of meat mixture on center of one half of circle. Cut openings in the other half for steam escape. Moisten edges and fold over the meat, pressing edges together with tines of fork. Brush the top with milk, bake in a hot oven 425 Ait about 25 minutes. Serves 6. Mrs. Clate Duncan Fairplains Club 78 HOME DEMONSTRATION CLUB COOK BOOK 9999999999999 99999999999O poveoen * WILKES TIRE STORE C. J. SWOFFORD, Manager WHOLESALE — RETAIL Batteries - Recapping - Tires Vuleanizing - Radios G. E. Electrical Appliances PHONE 322 305 Tenth Street NORTH WILKESBORO, N. C. * Sa bab bb bbb bbb hhh bb bb hb bab bb hb ba bh hb pa bhp ph ba pha phan haa ppp nan nana nnn enn nen nen hn a i i bo i i i i in i i i fi hn i i in i nt in tn fn i in i in bb i i ni i nn i i in it i in i i i $ é HOME DEMONSTRATION CLUB COOK BOOK 19 CHICKEN CROQUETTES aber Let ete Salt 1 cup chicken soup or milk 1 T. chopped pimiento 1 egg slightly beaten with 1 T. water ala Lour 1% t. pepper 2 cups cooked chicken, diced 1 cup finely chopped bread crumbs Melt fat in sauce pan, add flour, salt, pepper, and blend. . Add chicken soup or milk and cook until smooth. Stir constantly. Remove from heat. Add chicken and pimiento and blend well. Shape into small biscuits with hands. Chill until stiff. Roll cro- quettes in bread erumbs and beaten eggs. Fry in hot fat until golden brown. Drain on absorbent paper. Serves 8. Mrs. John Andrews Boomer Club ; ITALIAN SPHAGETTI 3 T. shortening 1 medium size onion 14 box sphagetti 14 cup tomato paste % |b, hamburger or ground steak 1 medium size sweet pepper 1 lb. cheese (grated) Boil sphagetti in plenty of salted water until tender. In frying pan place the fat and heat finely chopped onion and pepper and cook in the fat for 2 or 3 minutes. Add hamburger and cook for about 10 minutes stirring often to cook evenly. Drain and add sphagetti. Add grated cheese anid to- mato paste. Reduce heat to low and cook for 10 minutes. Serves 6 to 8. This is ideal for outdoor suppers. Mrs. Grady A. Dimmette Ronda Club FRIED CHICKEN Dip chicken in beaten egg. Sprinkle with grated cheese and black pepper.

Cook this with the app: pantry check, scaling, and the assistant.