ramblings from an arkansas farm girl
I 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
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!
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.
I loved the addition of almonds.
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:
Our guest quarters…
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.
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.
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
Here are two other classic Keiser’s Kitchen recipes I’ve tested so far:
