Tag Archives: chicken

First Monday Menu: BBQ Chicken and Victory Garden Vegetables

The home front housewife’s Victory Garden would be keeping the kitchen stocked with fresh vegetables this time of year. Those fresh veggies were healthy and helped a family save rationing points and money by allowing them to fill up on meals that included homegrown food.

This is a light, easy to fix late summer meal that works as well today as it did in the 1940s. The chicken recipe comes from the 1944 edition of The Good Housekeeping Cook Book.

Barbecued Fried Chicken

  • 2 1/2 lb fryer, cut up
  • 4 tbsp salad oil or fat
  • 2 tbsp Worcestershire sauce
  • 1 tbsp vinegar
  • 1 tbsp bottled thick meat sauce
  • 1 tbsp granulated sugar
  • 1/4 c catsup
  • dash tabasco sauce

Wash the fryer and dry it slightly. You can reserve the backbone, neck, and wing tips for making chicken broth later. Heat the salad oil in a skillet, then add the chicken. Brown on all sides over high heat. Remove the chicken and place in a shallow baking pan. Mix the remaining ingredients and pour over the chicken. Bake uncovered in a moderate oven of 350°F for one hour or until the chicken is tender, basting every 10 minutes with the sauce in the pan. Place in a broiler oven which has been preheated (unless the manufacturer’s instructions say otherwise) and allow to brown slightly. Make sure it doesn’t burn. Remove from broiler. Put the chicken on a platter and pour the remaining sauce over it to serve. Serves 4.

Note: In true home front housewife style, I used what we had on hand to make this recipe. I used chicken breasts instead of a whole fryer, and it worked well. 

Victory Garden Vegetables

I used squash, zucchini, and onions, but any vegetable you have on hand will work. Just slice, toss in a skillet, and cook with a little salt and pepper. This is also a great way to use up any leftover vegetables you have on hand. I’ve also added garlic pepper and/or cheese to the squash, zucchini, and onions. The melted cheese adds just the right amount of gooey indulgence to the dish. 

Results

The chicken breasts were very moist and flavorful. I like steak sauce, but I very rarely use it on steaks. This was a nice way to incorporate that flavor into a meal. Seven people ages 2 to adult tested this menu and everyone loved it. Next time I might add another side dish or a dessert, but the chicken and vegetables on their own were very satisfying. 

First Monday Menu: Summer Lawn Party

I know this isn’t the first Monday of this month–it’s not even a Monday!– but what better way to kick off a blog than a fun menu from 1940?

On the first Monday of every month, I’ll be cooking an entire meal based on either a published menu or recipes from 1940-1945. This month it’s a summer lawn party from the Wyandotte County Gas Company’s 1940 cook book. Just so you know, Wyandotte County is in the eastern part of Kansas and includes Kansas City.

Summer Lawn Party

The star of the menu is a spiced chicken baked in a mustard-based sauce. Add some yummy torpedo rolls, corn on the cob, and a crisp salad to round the meal out. Pour yourself a refreshing  glass of iced tea, and finish things off with a slice of spiced blueberry pie.

I was a little surprised that this chicken recipe was suggested for a lawn party. I usually try to find foods that are easy to eat while standing and chatting, and this didn’t seem to fit the bill. With the sauce you’d definitely need a napkin, and a knife and fork to cut the meat into manageable bites. That’d eliminate the portability, and it just seems messy. I was intrigued by the mustard, horseradish, and brown sugar combo in the sauce, though. We made a few adjustments to both the menu and the recipes as we went, but tried to keep the recipes as close as possible to the 1940 version. My daughter Addison helped me cook this month.

Let’s start with the chicken.

Spiced Chicken

The spiced chicken called for a whole chicken cut up for frying, but we used chicken breasts because that’s what our family prefers. We pounded the chicken breasts flat with a mallet to help ensure they cooked all the way through. The recipe said to dredge in flour and seasonings, but didn’t specify which seasonings. We used 2.5 cups of flour with 2 tablespoons garlic pepper. We placed the flour coated breasts in a baking pan and moved on to the sauce.

Sauce:

1/2 c. prepared mustard

1/2 c. prepared horseradish

1/2 small box of Mexican Chili powder

1 c. vinegar

1/2 c. brown sugar

3 tbsp Worcestershire sauce

1 tbsp salt

1 garlic clove

We used 1 tablespoon chili powder and added some extra garlic. We like our garlic! We mixed everything together and spread it evenly over the chicken breasts. We baked it at 400 degrees for 40 minutes. When it was done, we placed each breast on a bed of rice as the recipe suggested, and covered it with more of the sauce from the baking dish.

Torpedo Rolls

The Torpedo Rolls recipe called for using your favorite roll dough, and gave instructions of how to start the rolls before adding the “torpedos”. We took a short cut and used pre-made dough already shaped into rolls. We pressed holes halfway down into each roll and added a dollop of wild plum jelly that Addison canned last year with plums from our ranch. Then we followed the cooking instructions on the package. Using pre-made dough made easy work of this recipe.

Spiced Blueberry Pie

We felt the spiced blueberry pie recipe had a mistake somewhere in it. We followed it exactly and got a pie that just didn’t work. We tweaked the recipe and baked a new pie. You can read about the pie here: Spiced Blueberry Pie

Results

IMG_8768

The chicken was much more flavorful than I had expected. The dish had a very strong mustard aroma, and that made a few members of our dinner party question whether they’d like it or not. The sauce was tangy and very similar to honey mustard. The chicken was tender and juicy and there was enough sauce to add a bigger kick if needed. We added enough garlic that it gave the sauce added texture that you can see in the photos. The rice helped ease the bite of the sauce. I served this to a combination of 8 adults and children and only one person disliked it, mainly because she doesn’t like mustard.

The torpedo rolls were fun and well liked. The jam added a sweet touch and the rolls were soft and moist. The jelly was a little firmer than it had started out, but I liked the thicker texture. I’d like to try these in combination with other kinds of jam or jelly. Next time we might make these from scratch, but our shortcut worked well and proved to be a quick addition to our meal. I also liked the sweetness of the jelly mixed with the tangy kick of the sauce. I can see these being a versatile, easy side for a variety of meals, or even for a quick after school snack.

As for the menu being for a lawn party, I think it’d work best for any get together where there was ample seating and table space. This could very well be an outside event, but a place to sit would be a must. Cutting the chicken into bite sized pieces before the party could help it become more manageable. The recipe did call for a full chicken, and while drumsticks would also be more portable, the sauce would still be messy.

The menu makes for a nice summer meal that I would serve again.

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