old school

Chicken and Dumplings is an old-fashioned Southern favorite that fills the stomach and warms the soul.

Old-Fashioned Southern Chicken and Dumplings

chicken

celery,

onion,

chicken base (like Better Than Bouillon) ((or 3 chicken boulllion cubes))

salt

black pepper

all-purpose flour (see note)

water

chicken soup

cornstarch (optional)

Remove the neck and innards (if included) from the chicken and discard. Place the chicken in the bottom of a large stock pot. Add the celery, onion, chicken base, salt, and pepper. Add enough water to just cover the chicken -  about 12 cups.  Place over medium heat and cook the chicken at a low boil for an hour or until the meat begins to fall off the bone.

Remove the chicken from the stock and set aside. Remove the onion and celery from the pot with tongs, a strainer, or by pouring the stock through a fine mesh sieve.

Make the dumplings by placing the flour in a medium bowl. Add the cold water and stir with a fork until combined. The dough will be shaggy. Use your hands to work the dough until it forms together. Turn the dough out onto a floured surface and knead a few times to ensure everything is combined.  Dust flour under the dough and on top then use a rolling pin to roll the dough until it&#039;s about 1/8-inch thick. Turn the dough in a clockwise motion periodically to ensure it&#039;s not sticking to the surface. Add additional flour under or on top if necessary.

Use a pizza cutter to cut the dough into 1-inch strips then cut each strip into about 2-inch lengths. Allow the dumplings to rest.

Once cool enough to handle, remove the meat from the chicken and shred. Discard the bones and skin. Set the meat aside.

Return the stock to medium-high heat. Add the cream of chicken soup and whisk to combine. Add additional salt and pepper gradually to taste. I&#039;ve used as much as 1 additional tablespoon of salt in this step. It&#039;s important to get the stock seasoned well before adding the dumplings. If you prefer a thicker broth, whisk together 3 tablespoons of cornstarch with 1/4 cup of cool water to form a slurry. Whisk the slurry into the broth and bring to a boil to thicken.

Bring the broth to a rolling boil. Add the dumplings to the stock one at a time - dropping them into the broth and not on top of one another. Stir gently. Once all of them are added, cook them for about 5 minutes or until they are tender and begin to float. Gently add the chicken to the pot and stir to combine. Cook long enough for the chicken to heat through.

Old School Squash and Onions

lbs yellow summer squash

sweet onion

bacon grease (or butter)

chicken broth

pepper

Wash and slice the squash into 1/4-inch slices discarding the stem and bud ends.  Peel, half, and slice the onion into 1/4 slices.

In a large skillet over medium heat, melt the bacon grease and add the onions.  Cook for about 3 minutes.  Add the squash and cook for 3 to 5 minutes.  Add the chicken broth and cover.  Cook for 5 to 8 minutes, stirring occasionally, or until the squash is cooked to your desired tenderness.  Add salt and pepper to taste.

Classic Macaroni and Tomatoes

macaroni

bacon grease

tomatoes

sugar (optional - see note)

Cook the macaroni in salted water to al dente according to the package instructions then drain and rinse with cold water to stop the cooking process.

In a large pot, melt the bacon grease and pour in the tomatoes with the juice. Bring to a boil, then reduce the heat to medium and cook until most of the liquid has evaporated, stirring occasionally - about 10 minutes.

Add the macaroni to the tomatoes and mix well.  Add the salt and pepper.  Mix well then adjust seasoning to taste. (See my note about sugar below.) Serve warm.

Tomatoes and Rice

sweet onion, finely diced

garlic,

(28-ounce) can petite diced tomatoes, undrained

white rice

In a large pot with a tight fitting lid, melt the bacon grease over medium high heat. Add the onions and cook until translucent and tender. Add the garlic and cook for 1 minute.

Add the chicken broth and tomatoes. Bring to a boil. Add the rice and stir well. Add salt to taste. Reduce the heat to a low simmer and cover. Cook for 20 to 25 minutes or until tender and most of the liquid has been absorbed. Turn off the heat and allow the rice to rest for an additional 5 minutes to allow the remaining liquid to be absorbed. Fluff the rice with a fork and serve.

Old Fashioned Fruitcake Cookies

unsalted butter, room temperature

sugar

vanilla extract

almond extract

lemon extract

all-purpose flour

baking soda

pineapple

red cherries

green cherries

pecans

Preheat the oven to 300°F and line a cookie sheet with a silicone mat or parchment paper. Set aside.

Use a mixer to cream the butter and sugar together until fluffy. Add the egg, vanilla extract, almond extract, and lemon extract and mix well.

In another bowl, whisk together the flour, salt, and baking soda. Gradually add the flour mixture to the butter mixture and mix well. Fold in the candied fruit and pecans.

Drop the dough by heaping tablespoonsful onto the prepared cookie sheet about 3 to 4 inches apart. Bake for 20 to 25 minutes or until just golden brown. Allow to cool for about 5 minutes on the baking sheet before transferring to a wire rack to cool completely. Store in an airtight container for a few days or in the refrigerator for longer. Cookies can be wrapped tightly and frozen for a few months.

A vintage sweet treat, pumpkin pudding is a dessert that falls somewhere between a dense cake and a crustless pumpkin pie. Slice into squares and serve with a sprinkle of powdered sugar and a garnish of freshly grated nutmeg.

Old-Fashioned Baked Pumpkin Pudding

(15 ounce) can 100% pure pumpkin

unsalted butter, melted

evaporated milk

egg, room temperature

cinnamon

nutmeg

ginger

Powdered sugar nutmeg

Easy Cornflake Cookies

corn flakes cereal

corn syrup

peanut butter*

Place the cornflakes in a large bowl and set aside.

In a medium saucepan, combine the corn syrup, sugar, and salt. Cook over medium heat, stirring constantly to prevent scorching, until the mixture just begins to bubble. Immediately remove from the heat and stir in the peanut butter and vanilla. Stir until smooth. Pour the mixture over the corn flakes and use a large spatula to fold the mixture together.

Once the cornflakes are well coated, use a large cookie scoop or two spoons to portion the mixture out onto wax or parchment paper. Work quickly to prevent the mixture from firming up. Allow to cool completely. Store in an airtight container at room temperature for up to a week.

Commonly known as croquettes, salmon is combined with fresh parsley and seasonings, crushed saltine crackers and egg, shaped into patties and pan fried for an old southern favorite. Traditionally, I serve these with mashed potatoes and creamed peas.

Salmon Patties

salmon fillet,

onion

black pepper,

Old Bay seasoning,

parsley

lemon

saltine

egg,

water,

Old School Skillet Fried Okra

lb okra (about 4 cups, cut)

corn meal

vegetable oil

Wash and cut okra in about half inch pieces, discarding the tip and stem ends. Then rinse cut okra under cool water.

In a large bowl, add salt, pepper, and corn meal to damp okra.  Toss lightly to coat.

Heat a large cast iron skillet over medium heat and add vegetable oil.

Once oil is heated, carefully add okra including meal remaining in the bottom of the bowl.  Stir frequently until the okra is browned and cooked through (about 20 minutes) - being cautious not to burn it.  I also like to mash mine up a bit to get that hash-like consistency.

A rustic Southern recipe of rice cooked in the savory stock from slowly simmered  pork neck bones.

Neck Bones & Rice

pork neck bones

bacon grease or vegetable oil

salt, divided

red pepper flakes (or

<p>“This humble banana cake reminds me of my mum and my 1950s childhood. The war-era recipe is like no other and the cake has a delicious nutty caramel topping, which makes it really special.” – Ann Leray, SA</p>


Banana cake with a nutty crumble topping

butter,

(2/3 cup) caster sugar

eggs

260.00 gm mashed banana (see notes)

2.50 gm Mixed Spice

(12/3 cups) self-raising flour, sifted

milliliters (1/3 cup) milk

(1/2 cup) plain flour

(1/3 cup) self-raising flour

(1/3 cup, firmly packed) brown sugar

1.25 gm Cinnamon Ground

cold butter, finely chopped

pecans, finely chopped

Bone-in, skin-on, chicken thighs and legs, or a whole chicken, cut up, seasoned and baked with cream soup and rice for a flavorful, tender baked chicken.

Old School Baked Chicken and Rice

chicken chicken thighs and legs

garlic powder

onion powder

paprika

rosemary

(10-1/2 ounce) cans condensed original "Great

water broth

rice

kosher salt,

Old Fashioned Salmon Patties

pink salmon

saltine crackers (crushed)

yellow mustard

egg (well beaten)

buttermilk

unsalted butter

Drain the salmon. If desired, remove the skin and bones. (Most of the bones are very soft and nearly unnoticable in the patties.) Add the salmon to a large bowl.

Add the flour, crushed crackers, mustard, beaten egg, buttermilk, onion, salt, and pepper, and stir to combine. Allow the mixture to rest for about 5 minutes.

Scoop about 1/4 cup of the mixture into your hands and form into a patty. You should get about 8 patties. Place the patties in the fridge for 15 to 20 minutes to allow them to firm up.

Heat the oil and butter in a large skillet over medium heat. Work in batches to brown the patties on both sides - 4 to 5 minutes on each side. Drain on paper towels and serve warm.

These are almost exactly the same as my Mama made with the exception that she dipped hers in a little cornmeal.  Other than that, the recipe is the same.  Now I know what I'm making for supper tomorrow night! These bring back so many memories. 
I've seen many recipes for salmon patties over the years, and yours (and my Mama's) are the only ones I've seen that call for adding a little buttermilk to the recipe. 
One more thing before I go, my Mama always took the large back bones and any larger bones out and of course the skin and crushed the little ones into the mixture because she said they were good for you and you would never know they were there.  Some of the liquid from the can was also left in because, as she said, that's where a lot of the vitamins were, and you didn't want to waste that. Back in the day, kids didn't argue or disagree with things that they were told, so we ate the patties and loved them. LOL!
Thank you, Stacey, for sharing.

Hi Stacey!  Thanks for sharing this recipe; it sounds perfect!  Would 1 T plain Greek yogurt work as a substitute for the 1 T buttermilk?

Really tender and creamy garlic potato gratin with a deliciously crispy and cheesy crust. It&#039;s one of the best carb-loaded side dish for almost any meal.

Creamy Garlic Potato Gratin

1,2 kg potatoes (starchy sort)

garlic

dl milk

dl cream (heavy cream)

tsp black pepper

1,5 tsp white pepper

olive oil

dl cheese, cheddar

butter (to grease oven form)

Preheat the oven to 175 degrees.Prepare the ingredientsPeel and slice the potatoes thinly, preferably with a mandolin

Slice the garlic cloves and fry them in olive oil in a large saucepan, just until them taking on color. Pour on milk and cream and bring to the boil.

Add the potatoes and cook until the cream milk has thickened. It is because the starch is pulled out. Stir constantly so that it does not burn, stirring slowly is the key here.Add salt and pepper. Stir in ⅔ of the grated cheese. Taste and adjust salt/pepper.

Pour everything into a greased, ovenproof dish. Sprinkle with the rest of the grated cheese.

Gratinate for about 60-70 minutes. Feel with a test pin that the gratin is ready. If necessary, place foil towards the end so that it does not burn, although I like the crispy crust on top. Cuisine: The cream of the crop

A long-held and well-loved casserole, made with chopped cabbage, onions, salt and pepper, and a classic southern combo of mayo and cream soup, topped with a buttery, cheesy cracker finish.

Top 15 old school recipes from across the web

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Top Tags

Old-Fashioned Southern Chicken and ...

Old School Squash and Onions

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Top 15 old school recipes from across the web

The most viewed old school recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Old-Fashioned Southern Chicken and ...

Old School Squash and Onions

Classic Macaroni and Tomatoes

Tomatoes and Rice

Old Fashioned Fruitcake Cookies

Old-Fashioned Baked Pumpkin Pudding

Easy Cornflake Cookies

Salmon Patties

Old School Skillet Fried Okra

Neck Bones & Rice

Banana cake with a nutty crumble to...

Old School Baked Chicken and Rice

Old Fashioned Salmon Patties

Creamy Garlic Potato Gratin

Cabbage Casserole

The most viewed old school recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine