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

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

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