Picnics, potlucks, church socials, office lunches, etc. are the times to impress family and friends with dishes from your kitchen. Here are some old fashion recipes to bring new life to the dishes you share. Options include Amish Corn Bake, a recipe from the Old Order Amish in Indiana, Coconut Buttermilk Pie, an old time favorite, or Margie’s Oven Baked Chicken coated with a Bisquick mixture.
AMISH CORN BAKE
2 eggs, separated
1/2 tsp salt
3 cups uncooked kernel corn
1/4 tsp black pepper
3/4 cup milk
1/2 cup cracker crumbs
1/2 cup sour cream
1/4 tsp salt
2 tbsp melted butter
2 tbsp chopped pimento
Note: You could use frozen whole kernel corn.
Beat the egg yolks and combine with the corn, 1/2 tsp salt, black pepper, and milk. Blend well and pour into a buttered 2-quart casserole dish. Beat the egg whites until stiff and gently blend in the sour cream. Fold the sour cream mixture into the corn mixture. Sprinkle the top with the cracker crumbs that have been mixed with the butter. Dot top with the chopped pimento. Bake 1 hour at 350 degrees.
COCONUT BUTTERMILK PIE
1 cup sugar
2 eggs, room temperature
4 tbsps butter, melted
3 tbsps flour
1/2 tsp vanilla extract
1 tbsp lemon juice
pinch of salt
1 cup buttermilk, room temperature
1/2 cup shredded coconut
1 9-inch pie crust, lightly baked and cooled
Preheat oven to 425 degrees.
In a large bowl, combine sugar, eggs, butter, and flour. Beat with electric mixer until well blended. Mix in the vanilla, lemon juice, and salt. Using a wire whisk, whisk in the buttermilk until well blended. Pour into the prepared pie crust and sprinkle the coconut over the top. Bake on the middle oven rack for 10 minutes at 425 degrees then lower the temperature to 350 degrees until lightly browned and a knife inserted in the center comes out clean.
Note: To prevent edges of pie crust from getting too brown, loosely wrap the edge of the pie with foil before putting in the oven.
MARGIE’S OVEN BAKED CHICKEN
1 tbsp butter or margarine
2/3 cup Bisquick
1 1/2 tsp paprika
1 1/4 tsp salt
1/4 tsp pepper
2 1/2 to 3 1/2 lb frying chicken, cut-up
Heat oven to 425 degrees. Melt butter in an oblong baking pan 9 x 13-inches, in the oven. Mix the Bisquick with the paprika, salt and pepper; coat the chicken. Place chicken, skin sides down, in the pan. Bake, uncovered, for 35 minutes. Turn and bake until done, about 15 minutes longer.
Enjoy!
Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes on her blog at http://grandmasvintagerecipes.blogspot.com