Recipes

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!
"If God had intended us to follow recipes, He wouldn't have given us grandmothers"
~ Linda Henry

Appetizers

CHEESE SPREAD
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.

Salads

HICKORY BRIDGE SALAD DRESSING
4 slices of bacon, chopped
2 eggs
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.
CRANBERRY RELISH
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.

Main Entrees

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
Parsley (optional)

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.

GLAZE
1/2 cup brown sugar
1/2 cup cider vinegar
2 1/2 teaspoons dry mustard

Combine until mixed and baste ham loaf.

Sides

CORN FRITTERS  
1 egg
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.
SPICED PEACHES
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.

Desserts

AUNT LILLIAN'S COOKIES
1 cup white sugar
1 cup brown sugar
1 cup butter or margarine
1 egg
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.
APPLE CRISP
4 cups sliced apples
1 teaspoon lemon juice
1/3 cup sugar
3/4 teaspoon ground cinnamon
dash nutmeg

Crisp Crumbs:
1/2 cup flour
1/3 cup butter, softened
1/3 cup brown sugar
1/2 cup quick oats
1/2 cup coconut (optional)

Grease 8 inch square pan. Slice apples into a large bowl; sprinkle with lemon juice. Mix sugar, cinnamon and nutmeg. Toss with apples and place in greased pan. With a pastry blender, blend flour, butter and brown sugar; add oatmeal and coconut. Spread over apples. Bake at 375 degrees for 30-40 minutes or until golden brown.