New "OLD COOKBOOK" a Gift from Aunt Betty

My husband brought home a pleasant surprise last night.  He had lunch with his Uncle Gene.  His wife,  Aunt Betty (Yes, the famous Aunt Betty of the 1-2-3 Cake fame!) sent me a vintage cookbook from the Washington, Indiana Conservation Club.

She knew I was looking for ice cream recipes and shared some very special ones from this book with me.  So. here is a big THANK YOU  shout out to both of them for their thoughtfulness and generosity.  Something that not only flourishes but abounds here in Indiana!

Not only are there ice cream recipes but a really good looking one for French dressing, just what I have been looking for!  Plus I came across several for cooking squirrel, rabbits, and venison.  All of which I have cooked at one time or another but none of which I make on a regular basis!  I always am intrigued by these recipes and these types of cook books!  I find them fascinating.

Chicken Taco Salad with Fresh Corn and Ranch Dressing (Dinner Salad for Six)

Fresh corn, tomatoes, peppers all abound at our local market!  I have never tried chicken a chicken taco salad made at home so today is the day!  I am pulling out the stops with a fresh an tasty salad Sunday dinner.  We have spent Saturday working outside and a fresh and  easy meal for Sunday is just the ticket!

Ingredients for Taco Chicken Salad with Fresh Corn and Ranch Dressing:

6 fresh boneless skinless chicken breast halves (3 whole)
6 ears fresh corn (leave in the husks)
4 tomatoes, diced
1 sweet onion, diced
1/2 head iceberg lettuce, shredded
corn chips
8 ounces shredded cheddar cheese
taco seasoning
ranch dressing or other dressing you prefer
2 T. canola or olive oil
2 T. butter

Preheat the oven to 400 degrees F.

When the oven is hot place the corn in the husks directly on the center rack of the oven and leave for 10-12 minutes.  Next start the chicken.

I like to split the chicken breasts in half longways to make them thinner by placing the palm of one hand on top of the breast to hold it firm and using a filet knife to slice the thickness into two thinner filets.  Do this slowly until you get the hang of it.  OR buy smaller chicken breasts and you will not need to bother.  These are so large!  They are at least a pound for a whole one!

Season the pieces of chicken well on both sides with Taco Seasoning.  Here is the link to my recipe for making your own Taco Seasoning.    thehiddenpantry.blogspot.com/2012/10/turkey-bean-burritos-with-homemade.html

Melt the butter and add the oil to the skillet and brown the chicken filets over medium high heat until done.  About 4-6 minutes a side.  

Meanwhile the timer should go off for the corn.  Pull the ears out and place them aside covered with a kitchen towel until the chicken is done.  CHANGE THE OVEN SETTING TO 175 to 200 degrees
F and leave it to preheat.

Remove the chicken from the skillet and keep warm in a covered pan or casserole dish in a 175-200 degree F warm oven until you are ready to slice.

Remove the husks from the corn.

Place a smaller bowl upside down inside a much larger ovenproof bowl to form a platform to place one end of the corn onto.  Place one end of the shucked corn atop the inverted smaller bowl and slice from the top down rotating the ears.  Slice the kernels from the six ears of corn.  Fish out the small bowl and cover the larger bowl of corn either with a lid or foil.  Place the corn in the warm oven with the chicken and hold them while you cut the vegetables.  Pull out the chicken and slice it across the grain about 1/4" in thickness, place back into the warm oven covered.

To assemble the salad place a bed of corn chips on individual plates or a very large platter.  Next scatter the chips with shredded cheese then the warm sliced chicken.  Sprinkle generously with the warm corn kernels, lettuce, tomato, and onion.  Top with ranch or your favorite dressing and serve.

Here are two links for making your own ranch dressing recipes that we especially like.  One is made with all fresh herbs and the other with dried herbs and seasonings.     thehiddenpantry.blogspot.com/2013/01/the-best-homemade-ranch-dressing-recipe.html     or      thehiddenpantry.blogspot.com/2011/05/salads-with-ranch-and-thousand-island.html   

I hope you enjoy these.  This salad yielded 6 man-sized portions.

Marinaded Vegetable Salad

This too is an old recipe.  Many years ago I tasted this at a Church picnic at the Old Lock and Damn Park.  I regret that I do not recall the name of the lady who made it, served it, and so graciously gave me this recipe.  I was a young mother and she had grey hair much as I do now!

It is made with common pantry items and just gets better as it marinates in the refrigerator.  I have doubled her recipe and used "crisp" corn rather than the white shoe peg variety.  I adapted it further by using cut green beans and using half cider vinegar. and half white vinegar.  It is delicious either way and I love to make it every spring when I get "crazy" for salads!

Ingredients for Marinaded Vegetable Salad:

2 cans white shoe peg corn drained
2 cans French cut green beans drained
2 cans baby peas drained
1 jar pimentos drained
1 C. diced celery
1/2 C. onion diced small

Place the above salad ingredients into a container you can seal or with a lid to marinade in the refrigerator and set aside while you make the dressing.

1 1/2 C. sugar
1 C. white vinegar
2/3 C. oil
salt and black pepper to taste (I use a very good sized pinch of each.)

Combine the dressing ingredients in a medium size pan and bring to a boil stirring until the sugar dissolves.  Remove from the heat and pour onto the drained vegetables.  Stir to combine.  Store covered in the refrigerator for at least 24 hours before serving.

Yield 16 servings.