Hyde Hall

Bloody Mary Recipe

Try something special for your holiday brunch this year!

From The Ladies of Hyde Hall

Bloody Marys

-3 cups tomato juice

-2 teaspoons grated horseradish

-⅛ tsp Tabasco sauce

-2 tablespoons lemon juice

-2 teaspoons worcestershire sauce  


Mix well in a pitcher.  Serve in ½ cup servings over ice or place an ounce of vodka in a glass ½-⅔ full of tomato mixture.  Add ice and mix well.  Use a piece of celery stick for a stirrer!

Brown Paper Bag Turkey or Chicken

Thanksgiving is coming up! Have you ever wondered how differently some meals were prepared over the years? Here’s a novelty from Emily Borie Ryerson’s time: Brown Paper Bag Turkey or Chicken.

“Coat the inside of a large paper bag with liquid oil or melted lard/butter. Oil the skin of the bird, turkey, or large roasting chicken, including inside the wings and under the legs. Sprinkle the bird with salt and pepper lightly and slide the bird into the bag. (Use two bags for a larger turkey on opposite ends of the bird.) Staple the bag or bags or tie the bag shut, being careful that the bag has no holes. Place it on a rack in a roasting pan and place it in a 325 degree oven. Be careful that the bag does not touch any side or top of the oven. Bake for 12 minutes per pound for an under 13 pound bird or 17 minutes per pound for a 14 pound or larger bird. When finished baking, poke a few holes in the bag to let juices run into the pan. Tear the rest of the bag away and place the bird on a plate. Make gravy with the drippings.”


Lace Cookies

A recipe from the Ladies of Hyde Hall, Anne Logan’s Time

Here’s a confection to keep you warm in the cooling Autumn weather! #LadiesofHydeHall #Recipes

Bring a mixture of 1/2 cup of butter, 1/2 cup brown sugar, 1/2 cup light Karo syrup, and 1/2 teaspoon salt to a boil while constantly stirring.

Remove from heat and add 1 cup of flour, 1 teaspoon vanilla, and 1 cup chopped pecans while still warm.

Drop by scant 1/2 teaspoonfulls onto a foil-covered cookie sheet with 3 inches in between.

Bake at 350 degrees for 8-10 minutes, and then cool for 3-4 minutes.

Peel off the foil and finish the cooling process on absorbent paper. 

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

Sign Up for Enews:
  • 1
  • 2
  • 3
  • 4
  • 5