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CHICKEN DUMPLINGS (cont'd from page 20)
steam 12 minutes at mediom heat. Do not remove lid during 12 minutes, is the secret of fluffy dumplings. In case they are not quite done, simmer without lid until done.
BARBECUE CHICKEN
- Mrs. E. F. Blake
Sandston, Va.

¼ cup vinegar
½ cup water
2 tbsp. brown sugar
1 tbsp. prepared mustard
1½ tsp. salt
½ tsp. black pepper

¼ cayenne pepper
Juice of 1 lemon
1 large onion
¼
cup butter
½ cup ketchup
2 tbsp. Worcestershire sauce
1½ tsp. Liquid Smoke (optional)
1 frying chicken cut up

Mix first tem ingredients, bring to a boil. Boil 20 minutes. Add ketchup, Worchestershire sauce and Liquid Smoke. Put chicken in pan and pour half of the sauce on it. Place in oven and cook for about 1 hour at 350°, basting with sauce. When done add rest of sauce and serve.

- 21 -
 

Go To Page 20 Go To Page 32

 

 
 
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Where'd it come from?


The Springer Connection thanks Vicky Wright Covington, HSHS Class of '74, for providing the Recipe book for this feature.

The book, "Favorite Highland Springs Recipes" was written and published in 1953 by the Highland Springs Women's Club as a fund raiser.

The book has a foreword about the history of HIghland Springs, along with Recipes from some of the leading citizens of the town. The book is produced in typewriter text (recreated here) and has hand-drawn illustrations and advertisements for the local merchants that helped pay for its publication.

We have tried to faithfully recreate the imagery and feel of the book as it was printed 50 years ago. The recipes, page numbers and illustrations are presented as they were in the original book.

Disclaimer: The Springer Connection does not specifically endorse the recipes or illustrations presented here. If you should get heartburn from any of the recipes, or not agree with any of the depictions recreated, please call VERY long distance to the 1953 Highland Springs Women's Club.