Aunt Caroline's Dixieland recipes by McKinney Emma & McKinney William

Author:McKinney, Emma & McKinney, William
Language: eng
Format: epub
Tags: Cookery, American -- Southern style
Publisher: Chicago, Laird & Lee

MAMMY'S CHICKEN PATTIES

One cup of cold diced chicken, two tablespoons of flour, one-half teaspoon of salt, cayenne pepper to taste, one cup of chicken stock.

Melt butter in sauce pan; stir in flour, add chicken stock, season and bring to boiling point. Add chicken and cook slowly for five minutes. Fill patty shells and serve at once.

BAKED FISH

Clean, rinse and wipe dry a white fish or any fish weighing three or four pounds. Rub the fish inside and out with salt and pepper, fill with a stuffing like that for poultry, but drier; put in a hot greased pan, dredge with flour and cover the top with bits of butter. Bake an hour and a half.

CAROLINA BROILED STEAK

Sprinkle the bottom of a skillet generously with salt. Place on the fire and let it become quite hot. Then put in the steak, turning often so as to retain the juice. When done place on a heated platter and season with pepper and bits of butter.

DEVILED EGGS

Cut hard boiled eggs in two the long way; remove the yolks and mash very fine. Add vinegar, sugar, salt, pepper and mustard to taste, also a little butter, mix well, put back into the whites and serve on lettuce leaves or garnished with parsley. For a change, ground olives, chicken or boiled ham may be used with the yolks. ^

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