Old Fashion Recipes For a Great Picnic Including Honey Fried Chicken

Welcome to the return of warmer weather with a simple picnic. Here are some old-fashioned recipes for Honey Fried Chicken, Grandma's leafy potato salad and tasty raisin-filled cookies for dessert. Go back in time and enjoy this simple picnic on the lake, on a trip in the park, or wherever you want to get away.

raisin-filled cookies

This recipe is from an old church cookbook from the Midwest.

1 cup shortening
1 cup sour cream
2 eggs
1 teaspoon vanilla
2 cups sugar
pinch of salt
1 teaspoon baking powder
1 teaspoon soda
4 cups flour (or enough to make a soft dough)

Cartridge:

2 cup raisins, ground
1 level teaspoon salt
1 teaspoon vinegar
1 cup warm water
1 cup sugar
2 tablespoons flour or cornstarch

Preheat oven to 350 degrees.

In a large bowl, combine shortening, sour cream, eggs, vanilla, sugar, salt, baking powder, baking i. Combine the mixture well. Gradually add enough flour to make soft dough. Roll the dough thinly and cut with biscuit cutter or glass. Place filling on top of one cookie and cover with another. Using a fork or your fingers, press down edges to seal. Bake for 6 minutes on bottom oven rack and then move to the top rack for 6 minutes. Makes about 4 dozen cookies, depending on size.

Grandma's mashed potatoes leafy salad

This was my grandmother's potato salad recipe made ​​when I was a kid sneaking into the kitchen (she lived next door!) In 1950.

3 to 4 pounds potatoes, peeled and boiled until soft in salted water
Drain potatoes and mash with potato masher. Add the following ingredients:
1 / 4 to 1 / 2 cup sour cream
1 tablespoon butter
1 to 1 1 / 2 tablespoons mustard heavy
Sugar to taste
vinegar to taste
1 medium onion, chopped
4 hard-boiled eggs, chopped 3 and one reserved
Combine above ingredients in the chopped eggs and blended. Place in a serving bowl and garnish with reserved cooked egg, thinly sliced​​.

MED fried chicken

This recipe is from an old newspaper clipping I found in his mother's house years ago.

3 pounds cut-up chicken
3 / 4 cup honey
3 / 4 to 1 cup buttermilk baking mix (such as Bisquik)
2 teaspoons dry mustard
1 / 2 teaspoon paprika
Salt to taste
Pepper to taste
Vegetable oil

Coat chicken pieces with honey, set aside. Combine baking mix, mustard, paprika, salt and pepper together. Dredge chicken pieces in baking mix mixture. Pour enough oil into a 12-inch heavy skillet to a depth of 1/2-inch. Allow oil to heat to 375 degrees over medium heat. Carefully place the chicken pieces in hot oil and cook about 5 minutes or until underside is golden brown pieces. Turn chicken pieces and cook another 5 minutes. Reduce heat and cook for 70-10 minutes longer or until chicken juices run clear. Drain the chicken pieces on paper toweling.

Alternate Method: Brown chicken on both sides of the pan. Place on a baking tray and bake in oven at 350 degrees for 20-30 minutes, until juices run clear.

Enjoy!