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Upcoming Events

2017 Tour Season will begin on May 14, 2017 - CLICK HERE for details on Dates and Hours
Aug 01
Aug 05

Our Fair Lady Bicentennial Gala 2017

August 5 @ 4:30 pm - 10:00 pm
Aug 08

Baked Seafood Casserole

From The Ladies of Hyde Hall, Recipes from Anne Clarke Logan’s collection.

1 green pepper, chopped
1 cup celery, finely chopped
1 lb. canned crab meat (Wakefield) or tuna
½ teaspoon salt
½ teaspoon Worcestershire sauce
1 small onion, chopped
½ lb. shrimp
1 cup mayonnaise
½ teaspoon pepper


Mix all ingredients.  Sprinkle one cup fresh buttered breadcrumbs over top.  Bake at 350 degrees for 30 minutes or longer for larger quantity.  Serves 6-8.  

Contributed by Polly Clarke Paton

Cream Cheese Chicken

From The Ladies of Hyde Hall, Recipes from Anne Logan, Her Family and Friends

2 packages “Good Seasons” italian dressing

1 8 oz package cream cheese with onions and chives

4 boneless chicken breasts or 8 chicken breast tenders

1 can cream of celery soup

¼ cup butter


Melt the butter in a large skillet.  Dip the chicken in the dry dressing mix, coating both sides.  Rub it in a little and shake off excess.  Remember, it is quite salty, so take care not to use too much!  Brown the chicken in the butter, then place in a baking dish in one layer.  Dilute the cream of celery soup with about ½ can of water and combine with cream cheese.  Pour over the chicken.  Bake in 350 degree oven for approximately 45 minutes, until tender.  


“I found this recipe at a church holiday bazaar.  I tried it a couple of times for small dinner parties.  It is really very good, although I have altered the recipe a bit.”    Anne Clarke Logan

Beef Tea

Beef​ ​Tea 
Recipe from Ann Low Cary Cooper Clarke’s Time (1819-1842)
1​ ​lb.​ ​top​ ​round​ ​steak 
1​ ​pint​ ​water 
Cut​ ​meat​ ​into​ ​small​ ​pieces​ ​½-¼​ ​inch​ ​cubes.​ ​​ ​Let​ ​stand​ ​in​ ​cold​ ​water​ ​for​ ​at​ ​least​ ​2​ ​hours. 
Then​ ​bring​ ​to​ ​a​ ​boil​ ​-​ ​cut​ ​heat​ ​to​ ​very​ ​low​ ​and​ ​just​ ​barely​ ​simmer​ ​for​ ​2​ ​hours.​ ​​ ​Season​ ​to 
taste​ ​with​ ​salt​ ​and​ ​serve​ ​either​ ​strained​ ​or​ ​with​ ​a​ ​little​ ​of​ ​the​ ​bits​ ​of​ ​meat. 
From The Ladies of Hyde Hall

Chicken Tetrazzini

Recipes from the Ladies of Hyde Hall:

Chicken Tetrazzini

1 ½ -2 cups cooked chicken, diced
4 tablespoons butter
8 mushrooms, sliced
1 small onion, chopped
3 tablespoons flour
2 cups chicken broth
⅔ cup shredded swiss cheese
Salt and pepper
Cooked spaghetti
Parmesan cheese


Melt the butter, add mushrooms and onions.  Saute until soft but not brown.  Blend in the flour and then add the chicken broth.  Stir until smooth and thickened.  Add the Swiss cheese.  As soon as it is melted, turn off heat and stir in chicken.  Season to taste with salt and pepper.  

Put a layer of cooked spaghetti in the bottom of buttered shallow baking dish.  Remember: proportions are ½ spaghetti to ⅔ chicken.  Spoon the chicken mixture on top of spaghetti and dust liberally with grated Parmesan cheese.  Bake at 350 degrees for about 15-20 minutes or until golden brown and bubbly.  (Serves 2-3).  

Polly Clarke Paton

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