Colonel Sanders 20 Favorite Recipes
Theese recipes came from a booklet titled, “Colonel Sanders 20 Favorite Recipes”, put out by Colonel Sanders in 1964.
No, he didn’t include the recipe for his fried chicken with the 11 herbs and spices.
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#1 COLONEL SANDERS’ PECAN PIE
4 eggs, slightly beaten
1 Cup Golden Karo Syrup
1/3 Cup Sugar
Pinch of salt
1 Tbsp. Lemon Juice or Vinegar
4 Tbsp. Butter
2 Tsp. Vanilla
2/3 Cup Pecan Halves
Unbaked pie shell
Mix together thoroughly (first 7 ingredients).
Put 2/3 Cup Pecan Halves in an unbaked pie shell.
Pour on the above mixture.
Bake 35 Min. at 325-350 Degrees oven.
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#2 COLONEL SANDERS’ BUTTER THIN PANCAKES
Mix:
3 Cups Coffee Cream
4 Eggs, beaten
Mix:
3 Tsp. Baking Powder
2 Tsp. Salt
2 1/2 Cups Sifted Flour
Mix both mixtures together then add 1/2 lb. Hot butter or margarine.
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#3 COLONEL SANDERS’ FRENCH FRIED PARSNIPS OR CAULIFLOWER
Batter:
2 egg yolks, beaten fluffly
1/2 cup milk
1/2 tsp. salt
3/4 cup flour - Mix well.
Flour for rolling:
1 1/2 lbs, flour
1 1/3 Tsp. white pepper
1 1/2 Tsp. Accent
5 tsp. salt - Mix well.
Parboil Parsnips or cauliflower in water with 2 Tbsp. salt and 2 Tbsp. sugar just until fork tender.
Dip in batter, roll in flour mixture. Fry in hot deep fat.
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#4 COLONEL SANDERS’ TRANSPARENT SQUASH
3 cups Acorn squash or Hubbard squash
1 tsp. Mace
1/2 cup sugar
1/3 cup melted butter
2 cups water
Pinch of salt
Cut the squash into 1 inch cubes. Then sprinkle on the mace and salt.
Add sugar, butter and water, which should completely cover the squash.
Then simmer slowly until the squash appears transparent and has taken in the butter and sugar.
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#5 COLONEL SANDERS’ CHESS PIE
4 egg yolks
1 cup cream
1 cup sugar
1/2 cup butter
1/2 Tbsp. corn starch
1/4 tsp. cinnamon
1/4 tsp. nutmeg
Cream butter and sugar well. Add other ingredients. Pour into unbaked crust. Bake at 350 degrees until done.
Make meringue of egg whites stiffly beaten, with equal amount of sugar and small amount of nutmeg.
(Equal amounts mean equal measure of sugar and egg whites.) To keep meringue from weeping, beat whites until foamy, then add sugar slowly. Beat stiff. Cover filling with meringue. Brown in moderate oven.
Yield: one 9" pie
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#6 COLONEL SANDERS’ LEMON SPONGE PIE
Col. Sanders’ Lemon Sponge Pie
3 Tbsp. flour
3 Tbsp. butter
1 1/4 cups milk
1 1/4 cups sugar
4 eggs beaten separately
Pinch of salt
1/3 cup lemon juice
Grated rind of 2 lemons
Have butter at room temperature - cream butter and sugar thoroughly, add other ingredients. (Beat).
Fold in stiffly beaten egg whites. Pour into unbaked pie crust and bake slowly in oven at 350 degrees for 15 minutes, reducing to 300 degrees until tests done - about 45 minutes.
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#7 COLONEL SANDERS’ ROQUEFORT DRESSING
Col. Sanders’ Roquefort Dressing
1 1/4 cups mayonnaise
3/4 cup Durkee’s Famous Dressing
1/4 cup worcestershire sauce
1/4 cup onion juice
1/2 cup salad oil
1/4 tsp. garlic extract
7 oz. roquefort cheese (not bleu cheese)
Mix thoroughly - then crumble the cheese and stir into the mixture.
Yields one quart. Keeps indefinitely in refrigerator.
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#8 COLONEL SANDERS’ SPECIAL DRESSING
Col. Sanders’ Special Dressing
2 1/2 cups Ketchup
1 1/4 cups mayonnaise
1 cup chili sauce
1/3 cup worcestershire sauce
1 1/3 cups salad oil
3 tbsp. prepared mustard
4 tbsp. onion juice
4 tbsp. vinegar
1 tsp. red pepper
1/2 tsp. tobasco sauce
1 tsp. black pepper
5 or 6 medium cloves of garlic crushed or diced fine.
Mix thoroughly. Yield: 2 quarts.
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#9 COLONEL SANDERS’ OLD FASHIONED BUCKWHEATCAKES and KENTUCKY WHIPPED BUTTER
2 cups buckwheat flour, 1 cup white flour sifted together.
1/2 cake yeast
1 quart warm water
3 tsp. salt, 1/3 cup sugar, 1/2 cake yeast. Dissolve yeast in the warm water, make batter, add 1/2 cup bacon drippings, set at room temp for
1 hour, put in refrigerator overnight, add small amt. soda to the portion to be used that morning, to leaven sourness of yeast.
KENTUCKY WHIPPED BUTTER
3 lb. butter cut up at room temp
1 cup buttermilk
3 lb. butter cut up at room temp. in mixing bowl.
Beat until pretty well beaten, then begin adding 1 cup buttermilk slowly, beat until fluffy, then scrape loose the first solid butter clinging to the bowl, then beat until there are no solid lumps in the whipped butter.
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#10 COLONEL SANDERS’ KENTUCKY BISCUITS
1 1/2 cup flour
1 1/2 tsp. salt
1 Tbsp. sugar
1 Tbsp. baking powder
Sift into mixing bowl.
1 scant cup milk
Lard or shortening the size of large egg
Nest in the flour mixture, add most of milk, put in shortening, begin squeezing the
lard and flour in the milk until thoroughly mixed, add rest of milk if needed and mix.
Turn on to floured board, knead until consistency desired, cut into biscuits. Makes 13 biscuits.
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#11 COLONEL SANDERS’ CARROT ALMOND RING
Makes 12 servings
3/4 cup almonds (blanched, brown in butter, and chop coarsely
1 pound carrots
3/4 cup eggs
1 1/2 cup milk
1 tsp. salt
1 tsp. sugar
1 tsp. grated onion
Grate or shred carrots and cook until tender, drain and place in baking ring,
beat the eggs slightly, then add all of the other ingredients.
Mix well and pour evenly over the carrots.
Place baking ring in a pan of water. Bake 25 = 40 minutes at 325 degrees until firm.
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#12 COLONEL SANDERS’ CREAM OF TOMATO SOUP
This soup will not curdle or break - yield 2 quarts
1 qt. tomato juice
1 oz. onions sliced very thin
2 oz. oleo or butter
1 1/2 oz. flour
1 tsp. salt
1/4 tsp white pepper
3/4 oz. sugar
1 qt. cold milk
1st: Heat juice and onion to boiling - remove the onions
2nd: Melt oleo or butter and add the flour.
3rd: Add the oleo or butter and flour to the juice, cook until it thickens.
4th: Add the salt, pepper and sugar - remove from heat.
5th: Beat in the cold milk. Heat but do not boil.
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#13 COLONEL SANDERS’ PUFFY MEAT PATTIES
1/2 lb. ground beef
3 egg yolks
3 egg whites, beaten until they cling to bowl
1 tsp. black pepper
2 tsp. salt
l tbsp. (more or less) of minced parsley
1/4 tsp. baking powder
1 small grated or finely chopped onion
Beat egg yolks until they are lemon colored - add to them the gr. beef, salt, baking powder, pepper, parsley and onion. Mix thoroughly. Last,
fold in the beaten egg whites and blend gently. Dip with large spoon into about 1/8 inch of very hot shortening. Let cook about 2 min. on each side. Serves 4 - 6
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#14 COLONEL SANDERS’ BEAN SALAD
1 no. 2 can green beans
1 no. 2 can wax beans
1 no. 2 can kidney beans
1 med. size green pepper - chopped
1 med. sixe onion - chopped
1/2 cup salad oil
1/2 cup cider vinegar
3/4 cup sugar
1 1/2 tsp. salt
1/2 tsp. black pepper
Drain all beans well, then rinse the kidney beans. Now combine all ingredients - let marinate in the refrig. overnight.
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#15 SOUTHERN SPOON BREAD by Eula Gibson, Food Supervisor, Sanders’ Restaurant, Corbin, Ky.
Heat to a moderate temperature: 3 cups milk, 1 tsp. salt and 1 tsp. sugar
Add to the milk: 1 1/4 cup corn meal, return to heat and cook as mush.
Then beat together: 3 eggs, 3 tsp. baking powder, 2 tbsp. cold water, and 2 tbsp. butter.
Beat the egg mixture into the mush, then pour into casserole dish or pan and bake in 400 degree oven for 25 - 30 min.
I’m quoting the cookbook “You don’t have to be a southener to enjoy this casserole dish”.
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#16 BUTTERMILK PIE – A KENTUCKY SPECIALTY
“A Kentucky Specialty”
Beat 4 eggs and 3/4 cup sugar together until light and lemon colored, add 2 tbsp. flour and beat some more.
4 tbsp. melted butter
Grated rind of 1 lemon
1 1/2 cup buttermilk (churned buttermilk is best)
1 tsp. vanilla
3 tbsp. lemon juice
Mix the butter, vanilla, lemon juice, lemon rind and the buttermilk, then add it to the egg mixture, pour into baked, but not browned, pie shell.
Bake at 375 degrees for 20 - 30 min.
Over baking makes it tough.
For a pleasing variation: omit lemon rind and lemon juice and add 3 Tbsp. Kentucky Bourbon.
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#17 MRS. HARLAND SANDERS’ REFRIGERATOR ROLLS
1 qt. sweet milk
1 cup sugar
1 cake yeast
1 cup shortening
2 tsp. salt
1 cup mashed potatoes
1 tsp. soda
2 tsp. baking powder
10 to 12 cups flour
Cream the shortening and sugar until it is light and fluffy. Then add the potatoes and cream some more. Heat the milk to lukewarm, dissolve
the yeast in it. Then pour it into the shortening, sugar and potatoes. Then add enough flour( approx. 4 cups) to make like cake dough, Stir in the salt. Let rise 2 hours. then stir in balance of flour(approx. 6 - 7 cups), soda and baking powder to make like biscuit dough - knead it some.
Refrigerate half an hour, then make into rolls, let rise double their size, bake at 450 deg
rees. The remainder can be used during the next 5 or 6 days.
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#18 COLONEL SANDERS’ WAFFLES
2 cups sifted flour
1/2 cup vegetable shortening
1 tsp. each of salt, baking powder, & soda
1 Tbsp. corn meal
1 3/4 cup buttermilk
2 large eggs
Sift the dry ingredients with the flour, mix in the shortening as for pie crust - Add the buttermilk and unbeaten eggs.
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#19 COLONEL SANDERS’ HOTWATER PIE CRUST
Makes 6 Single Crusts
1 1/4 lb. pure lard
5 cups or 2 1/2 lbs. all purpose flour
1 tsp. salt
1 tsp. baking powder
1 tsp. sugar
1 cup hot water
Mix the dry ingredients, barely melt the lard, add the hot water to it and then pour
it into bowl with the flour. Mix with a spoon until all the flour is saturated,
then when cool enough, work it by hand until thoroughly mixed, working in additional flour as needed.
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#20 OLD FASHIONED HUCKLEBERRY CAKE
1 egg beaten
2/3 cup sugar gradually beaten into the egg until light.
Sift together:
2 tsp. baking powder
1 1/2 cups cake flour
1/2 tsp. salt
Add the flour mixture to the egg mixture alternately with 1/3 cup of milk
Then add:
3 tbsp. butter
1 tsp. vanilla or almond flavoring
Beat well, then fold in 1 1/2 cups berries. Pour into an 8" cake pan and bake at
400 degrees for about 40 min. or until tests done.
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