We know you enjoy our family style home cooking at Hickory Bridge Farm and we have posted a collection of our recipes so that you may enjoy them in your own kitchen. Click on any of the categories to see some of our classic recipes for you try in your own kitchen. Enjoy!
16 ounces Velveeta Cheese (soft)
2 cups shredded sharp cheddar cheese
1 (8oz.) cream cheese (soft)
1/4 teaspoon minced garlic (dried)
In a food processor combine all the ingredients. Shape into a ball. Chill. Serve with crackers.
SWEET PEPPER JAM
4 cups finely chopped red bell peppers
1½ cups cider vinegar
1 tablespoon crushed red pepper (optional)
7½ cups sugar
2 (3oz.) packages liquid pectin
Combine first four ingredients in a large heavy sauce pan; bring to a boil. Boil 6 minutes, stirring frequently. Stir in pectin; boil 3 minutes, stirring constantly. Remove from heat and skim off foam.
Quickly pour hot jelly into hot sterilized jars, leaving ¼ inch headspace; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in a boiling water bath for 5 minutes.
HICKORY BRIDGE SALAD DRESSING
4 slices of bacon, chopped
1 cup sugar
1 tablespoon flour
1/2 cup cider vinegar
Fry bacon slowly until crisp. Remove bacon and reserve 2 tablespoons bacon grease. Add vinegar and 1/2 cup sugar to grease. Heat until boiling. Meanwhile beat eggs, remaining 1/2 cup sugar and flour. Carefully add vinegar slowly to eggs and continue to beat. Return to heat and cook over medium heat, stirring constantly until thickened. Add chopped bacon and serve warm. Refrigerated, it keeps well. Can be used in Hickory Bridge Farms Potato Salad and Broccoli Salad Recipes.
1 (12 oz) bag fresh cranberries
2 whole oranges, cut in wedges with seeds removed
2 apples, seed and cored
1 (3oz) box raspberry Jell-o
1 (15oz) can jellied cranberry sauce
1 (15oz) can whole cranberry sauce
1 1/2 cups sugar
Grind cranberries, oranges and apples into a large bowl. Add and mix raspberry Jell-o, sugar and cranberry sauces. Store in a airtight container in the refrigerator.
EASY BAKED CHICKEN BREASTS
8 chicken breast halves, skinned and boned
8 (4x4) slices Swiss cheese
1 (10 oz.) can cream of mushroom soup
1/4 cup dry white wine
1 cup herb-seasoned stuffing mix, crushed
2 tablespoons butter or margarine, melted
Arrange chicken in a lightly greased 12x8x2 inch-baking dish. Top with cheese slices. Combine soup and wine; stir well. Spoon sauce over chicken; sprinkle with stuffing mix. Drizzle butter over crumbs; bake at 350 degrees for 45-50 minutes. Garnish with parsley.
DUTCH HAM LOAF
1/2 pound ground country ham
1 pound ground smoked ham
1/2 pound ground pork
2 slices bread, made into fine crumbs
2 eggs; slightly beaten
Mix together ham, pork, bread crumbs and eggs. Mold into loaf and place on greased shallow pan. Cover and bake for 1/2 hour at 375 degrees; uncover and baste with glaze and bake for additional 1/2 hour.
1/2 cup brown sugar
1/2 cup cider vinegar
2 1/2 teaspoons dry mustard
Combine until mixed and baste ham loaf.
1/2 cup milk
1/4 cup sugar
1 (15 oz.) can cream style corn
1/4 teaspoon salt
21/2 cups flour
1 tablespoon baking powder
Beat egg. Add milk, sugar, corn, and salt. Stir in flour. Fold baking powder into mixture. Fry by dropping batter with a tablespoon into 11/2 inches of hot grease in a frying pan. Fry until golden brown and batter is done in the center of the fritter.
1 (29 oz.) can of peach halves in heavy syrup
1½ cups sugar
½ cup cider vinegar
1 teaspoon whole cloves
1 cinnamon stick
In a sauce pan drain peach juice from peaches-set peaches aside. Add sugar, vinegar, cloves and cinnamon stick. Bring mixture to a boil and let cool. Add peaches, stir well and chill.
AUNT LILLIAN'S COOKIES
1 cup white sugar
1 cup brown sugar
1 cup butter or margarine
1 cup oil
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon soda
1 cup Rice Krispies
1 cup coconut
1 cup oatmeal (quick)
3 1/2 cups flour
Cream shortening and sugar. Add egg. Then add all the other ingredients and mix. Drop by spoonful on greased cookie sheet. press with fork. Bake 10-12 minutes at 350 degrees. These cookies keep well in cookie can. Yields 60 cookies.
LEMON SPONGE PIE
2 tablespoons shortening
1 cup sugar
1/2 teaspoon salt
3 tablespoons flour
3 eggs separated
1 cup milk
1/4 cup lemon juice
1 tablespoon lemon rind
1 (9 inch) unbaked pie shell
Blend shortening, sugar and salt until light and fluffy. Beat in the flour. In another bowl beat the egg yolks and blend in milk, lemon juice and lemon rind. Add egg mixture to the shortening mixture and blend well. In a separate bowl beat egg whites until stiff peak. Fold egg whites into the previous mixture and pour into pie shell. Bake 375 degrees for 35 minutes or until the center is set.