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Salmon Croquettes (for Project STIR)

October 20, 2015 By Talya Tate Boerner

Salmon CroquettesI hadn’t eaten homemade salmon croquettes in a hundred years, not since I left home for college. When we were kids, Momma made salmon croquettes for my sister and me nearly every week—it was one of our favorites. (But we called them salmon patties.) Last weekend I made them using the recipe in Momma’s copy of the Keiser’s Kitchen vintage cookbook. And I’m dedicating this recipe to Project STIR, storytelling through international recipes. Continue Reading

Company Chicken (for the company staying in our guest quarters)

March 9, 2015 By Talya Tate Boerner

Company Chicken -a vintage Keiser Kitchen recipe

Hey, hey it’s been a while since I made a recipe from Keiser’s Kitchen vintage cookbook, but today I present Company Chicken (originally submitted by C.W. Bell). Since I have company staying for a week in my guest quarters, how could any other recipe be more perfect? Unless it was called Tom Sweeney Chicken because Tom Sweeney is the writer-friend holed up writing in our guest quarters.

In case you haven’t been following along, click HERE for my post about the origins of the charming Keiser’s Kitchen cookbook along with a picture of me wearing lots of Aqua Net and a cardboard crown. (Other recipes I’ve tested from the same simple cookbook are linked below along with pictures of my guest quarters that I may or may not occasionally rent out.)

The chicken was falling off the bone tender and flavorful. My company liked it and if he didn’t, I have no doubt he’d let me know. He’s from the Northeast.

Here’s the recipe. So easy!

Company Chicken - vintage recipe

Check out the purple mimeograph ink:) And yes, there are vintage stains on this page so obviously my mother made this recipe once upon a time.

 

Company Chicken

Print Recipe

Ingredients
  

  • 1 frier 2 to 2.5 lbs, cut in half (I used a Tyson chicken because this is Tyson country!)
  • 2 Tablespoons butter
  • 1 Tablespoon lemon juice
  • salt
  • paprika
  • cornstarch
  • 2 Tablespoons sliced almonds

Instructions
 

  • Place chicken, skin side up, in shallow pan. Add butter, lemon juice, salt and paprika (I used smoked paprika). Cover tightly with foil and place in 325 degree oven. Cook about 1.5 hours or until done.
  • Pour off broth and thicken with corn starch. Add 2 tablespoons of sliced almonds, pour over chicken, increase heat and brown.

Company Chicken w/ Almond Gravy

I loved the addition of almonds.

Company Chicken (Keiser's Kitchen recipe ) served with Arkansas rice!

Serve with Arkansas rice of course!

Grace Grits and Gardening

Farm. Food. Garden. Life.

“Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.”
― Ruth Reichl

[tweetthis]Company chicken & #Arkansas rice – pull up a chair and enjoy this vintage recipe! @RicelandFoods @TysonFoods [/tweetthis]

Musical Pairing:

Rosemary Clooney, Come On A-My House

Other Keiser’s Kitchen recipes:

Peking Roast

Peking-Roast-yum-2

Milky Way Cake

Milky-Way-Cake.- vintage recipe. so delish!

Yum Yum Cake

 Yum-Yum-Cake- vintage recipe - delish!

 

Our guest quarters…Our Guest Quarters

 

Peking Roast (a Keiser’s Kitchen recipe)

January 24, 2015 By Talya Tate Boerner

Peking Roast - vintage recipe made with black coffee

Whoa. It’s been a while since I posted a recipe from the famous Keiser’s Kitchen cookbook. (Famous to those who lived around Keiser, Arkansas in the 1970s.) I made this Peking Roast back in November for Game Day when Arkansas shut out LSU. Let’s say that again. “Arkansas Shut Out LSU.” What a perfect Keiser cookbook choice as it was contributed by Ruth Barnett and her son Craig (my like-a-brother best friend) was visiting for the weekend. See the connection?

Do you remember eating this roast as a child? I asked.

No, he said.

So that’s how that conversation went.

Craig and Me

This Peking Roast was delicious and simple because while we tailgated, the crockpot did most of the work. We did have to consult with Ruth via telephone because like many of the Keiser’s Kitchen recipes, the ingredients and/or directions are a bit vague per 21st century standards (i.e. add seasonings).

What seasonings? 

We decided that meant salt and pepper.

Unlike regular pot roasts, this one has a special ingredient —black coffee. The coffee gives the gravy a richness unlike water or broth. You can eat the meat with potatoes, your favorite side dish or salad, but I shredded the meat and made sliders. Perfect Game Day snack for celebrating a Hog Shut Out.

Peking Roast - shred the meat and make sliders

Peking Roast

Print Recipe

Ingredients
  

  • 5 pound rump roast
  • garlic & onion no measurements provided...
  • 1 1/2 cups strong black coffee
  • 1 cup water
  • seasonings to taste salt & pepper?
  • 1/2 cup vinegar I used Rice vinegar
  • 1/4 teaspoon dry mustard
  • 2 to 3 bay leaves
  • 1 tablespoon chili powder
  • 1/8 teaspoon marjoram

Instructions
 

  • Cut slits through the meat. Insert slivers of garlic and onion into roast. (I used 2-3 spoonfuls of chopped garlic.) Mix vinegar, mustard, bay leaves, chili powder and marjoram. Pour over meat. Make sure it runs down into slits where the garlic and onion have been placed. Cover and refrigerate overnight.
  • When ready to cook, place meat in a large heavy pot and well brown in oil on all sides. Pour in water and coffee and simmer on top of stove 4 to 6 hours. (I cooked mine in the crock pot on high for 6 hours. I also added the rest of the onion because why not?) If needed, additional water can be added. Salt and pepper 20 minutes before serving. The gravy may be thickened or left as is.
  • Great served as sliders with cole slaw!

Peking Roast Sliders

Try it, you’ll like it. The Keiser ladies were great cooks! Still are, I’m sure.

 

Grace Grits and Gardening

Farm. Food. Garden. Life.

Ruth Barnett

Ruth Barnett

Here are two other classic Keiser’s Kitchen recipes I’ve tested so far:

Milky-Way-Cake.-Heavenly.-2

Milky Way Cake

Yum-Yum-Cake-2

Yum Yum Cake

 

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Hi! I'm Talya Tate Boerner. Writer, Reader, Arkansas Master Naturalist / Master Gardener, Author of

THE ACCIDENTAL SALVATION OF GRACIE LEE (2016)

GENE, EVERYWHERE: a life-changing visit from my father-in-law (2020)

BERNICE RUNS AWAY (2022)

THE THIRD ACT OF THEO GRUENE (coming 2025)

Recent Ramblings:

  • Sunday Letter: May 4, 2025
  • Sunday Letter: Rainy Day Edition
  • Spiderwort: my love-hate relationship
  • Sunday Letter: March 23, 2025
  • Sunday Letter: March 16, 2025

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