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The food pages of over 50 editions of the Wisconsin State Farmer in 1965 were filled with tried and true recipes prepared in farm kitchens across the state. Here are three classic recipes that were favorites among readers.

Chicken Skillet Dinner

A robust meal cooked in a single skillet is a “dream of a dish” for busy days, especially if planned around the family favorite – chicken.

3 T. flour

1 t. paprika

1 t. salt

1/8 t. pepper

2 ½ to 3 lb. frying chicken, cut up

½ c. shortening

1 pkg. (7 oz) elbow macaroni

1 4 oz. can button mushrooms

1 pkg. (10 oz) frozen peas

2 c. water

1 t. basil

½ t. salt

1 2/3 c. evaporated milk

2 T. prepared mustard

1 t. Worcestershire sauce

1 T. lemon juice

Mix flour, paprika, 1 t. salt and pepper. Roll chicken pieces in mixture to coat thoroughly. In large skillet melt shortening over medium heat. Fry chicken, turning pieces frequently until golden brown on all sides. Add uncooked macaroni, mushrooms, and liquid, peas, water, basil and ½ t. salt; stir to blend. Bring to boil over high heat; reduce to simmer, cover and cook 15 to 20 minutes or until chicken and macaroni are tender, stirring occasionally. Remove from heat. Blend in evaporated milk, mustard, Worcestershire sauce and lemon juice. Stir over medium heat until heated thoroughly. Serve at once. Makes 6 servings.

Meat Ball Stroganoff

Toss up a green salad to complement this flavorful stroganoff dish.

Meat balls

1 ½ lb. ground beef

¾ c. rolled oats (quick or old fashioned, uncooked)

1 t. salt

¼ t. pepper

½ c. milk

Sauce

1 10 ½ oz. can condensed onion soup

1 c. water

1 4 oz. can mushroom stems and pieces with liquid

2 T. tomato paste

1 T. flour

¼ c. sour cream

For meat balls, combine all ingredients thoroughly; shape to form 24 meatballs. Brown in small amount of shortening in a large skillet. For sauce, combine soup, water, mushrooms with liquid and tomato paste. Pour over browned meatballs. Cover and simmer for 30 minutes. Combine flour with 2 T. of cold water, add to sauce and simmer about 5 minutes or until thickened. Just before serving, stir in sour cream. Serve over hot buttered rice or noodles and sprinkle with dill or fresh parsley (optional). Serves 6.

Streusel Blueberry Muffins

The combination of streusel topping melding with blueberries and the moist nutty texture of rolled oats makes this a winning recipe.

1 c. sifted flour

¼ c. sugar

1 T. baking powder

½ t. salt

1 c. rolled oats

1 c. milk

3 T. vegetable oil

1 egg, beaten

½ c. blueberries, fresh, frozen or canned, drained.

Cinnamon topping

2 T. brown sugar

2 t. flour

¾ t. cinnamon

¼ t. nutmeg

1 t. melted butter

Heat oven to 425 degrees. Sift together flour, sugar, baking powder and salt. Stir in oats. Add milk, oil and egg. Stir only until dry ingredients are moistened. Lightly stir in blueberries. Fill greased or lined muffin cups 2/3 full. Sprinkle with topping made by combining all ingredients. Bakt about 15-20 minutes. Makes a dozen medium-sized muffins.

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