COLONEL SANDERS 20 FAVORITE RECIPES
These recipes came from a booklet titled, "Colonel Sanders 20 Favorite Recipes", put out by Colonel Sanders and KFC in 1964.
No, he didn't include the recipe for his fried chicken with the 11 herbs and spices.
RECIPES IN THIS FILE:
1. Pecan Pie
2. Butter Thin Pancakes
3. French Fried Parsnips or Cauliflower
4. Transparent Squash
5. Chess Pie
6. Lemon Sponge Pie
7. Roquefort Dressing
8. Special Dressing
9. Old Fashioned Buckwheat Cakes and Kentucky Whipped Butter
10. Kentucky Biscuits
11. Carrot Almond Ring
12. Cream Of Tomato Soup
13. Puffy Meat Patties
14. Bean Salad
15. Southern Spoon Bread
16. Buttermilk Pie
17. Mrs. Harland Sanders Refrigerator Rolls
18. Waffles
19. Hot Water Pie Crust
20. Old Fashioned Huckleberry Cake
#1 COLONEL SANDERS PECAN PIE
4 eggs, slightly beaten
1 cup golden Karo syrup (light corn 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 pecan halves in an unbaked pie shell. Pour on the filling mixture. Bake 35 min. in a 325-350 degree F oven.
#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 melted butter or margarine
Bake on a preheated griddle.
#3 COLONEL SANDERS FRENCH FRIED PARSNIPS OR CAULIFLOWER
For the batter (mix well):
2 egg yolks, beaten fluffy
1/2 cup milk
1/2 tsp. salt
3/4 cup flour
For the flour for rolling (mix well):
1 1/2 lbs, flour
1 1/3 Tsp. ground white pepper
1 1/2 Tsp. Accent (MSG)
5 tsp. salt
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.
#4 COLONEL SANDERS TRANSPARENT SQUASH
3 cups Acorn squash or Hubbard squash
1 tsp. Mace
Pinch of salt
1/2 cup sugar
1/3 cup melted butter
2 cups water
Cut the squash into 1-inch cubes. Then sprinkle on the mace and salt. Add sugar, butter and 2 cups water, which should completely cover the squash. Then simmer slowly until the squash appears transparent and has taken in the butter and sugar.
#5 COLONEL SANDERS CHESS PIE
Yield: one 9-inch pie
1 cup sugar
1/2 cup butter
4 egg yolks
1/2 Tbsp. corn starch
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 cup cream
1 (9-inch) pie shell, unbaked
FOR THE MERINGUE:
2 egg whites
Sugar
Nutmeg
Cream butter and 1 cup sugar well. Add egg yolks, cornstarch, cinnamon, 1/4 teaspoon nutmeg and the cream. Pour into unbaked crust. Bake at 350 degrees F 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.
#6 COLONEL SANDERS LEMON SPONGE PIE
3 Tbsp. butter
1 1/4 cups sugar
3 Tbsp. flour
Pinch of salt
4 egg yolks, beaten
1 1/4 cups milk
1/3 cup lemon juice
Grated rind of 2 lemons
4 egg whites, stiffly beaten
1 unbaked pie shell
Have butter at room temperature - cream butter and sugar thoroughly. Beat in flour, salt, egg yolks, milk, lemon juice and grated rind. 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.
#7 COLONEL SANDERS ROQUEFORT DRESSING
Yields one quart
1 1/4 cups mayonnaise
3/4 cup Durkee's Famous Dressing
1/2 cup salad oil
1/4 cup Worcestershire sauce
1/4 cup onion juice
1/4 tsp. garlic extract
7 oz. Roquefort cheese (not bleu cheese)
Mix all the ingredients, except the cheese, together thoroughly - then crumble the cheese and stir into the mixture. Keep refrigerated.
#8 COLONEL SANDERS SPECIAL DRESSING
Yield: 2 quarts
2 1/2 cups Ketchup
1 1/3 cups salad oil
1 1/4 cups mayonnaise
1 cup chili sauce
1/3 cup Worcestershire sauce
5 or 6 medium cloves of garlic crushed or diced fine.
4 tbsp. onion juice
4 tbsp. vinegar
3 tbsp. prepared mustard
1/2 tsp. Tabasco sauce
1 tsp. ground black pepper
1 tsp. red pepper
Mix together thoroughly.
#9 COLONEL SANDERS OLD FASHIONED BUCKWHEATCAKES and Kentucky Whipped Butter
2 cups buckwheat flour
1 cup white flour
1/3 cup sugar
3 tsp. salt
1/2 cake yeast
1 quart warm water
1/2 cup bacon drippings
Baking soda
Sift flours, sugar and salt together; set aside. Dissolve yeast in the warm water. Add the flour mixture to make batter, add bacon drippings. Let batter set at room temperature for 1 hour, then put in refrigerator overnight.
Add small amount of baking soda to the portion to be used that morning, to leaven sourness of yeast. Bake on a preheated griddle.
KENTUCKY WHIPPED BUTTER
3 lb. butter cut up, at room temperature
1 cup buttermilk
Place butter 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.
#10 COLONEL SANDERS KENTUCKY BISCUITS
Makes 13 biscuits
1 1/2 cup flour
1 Tbsp. baking powder
1 Tbsp. sugar
1 1/2 tsp. salt
Lard or shortening the size of large egg
1 scant cup milk, divided use
Sift flour, baking powder, sugar and salt together into a mixing bowl. Make a 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. Place on an ungreased baking sheet. Bake at 450 degrees F for 12 to 15 minutes, or until golden.
#11 COLONEL SANDERS CARROT ALMOND RING
Makes 12 servings
1 pound carrots
3/4 cup eggs
1 1/2 cup milk
3/4 cup almonds (blanched, browned in butter, and chopped coarsely)
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 F until firm.
#12 COLONEL SANDERS CREAM OF TOMATO SOUP
Yield 2 quarts
This soup will not curdle or break.
1 qt. tomato juice
1 oz. onion, sliced very thin
2 oz. margarine or butter
1 1/2 oz. flour
1 tsp. salt
1/4 tsp ground white pepper
3/4 oz. sugar
1 qt. cold milk
Heat juice and onion to boiling - remove the onions. Melt oleo or butter and add the flour. Add to the juice, cook until it thickens. Add the salt, pepper and sugar. Remove from heat and beat in the cold milk. Heat but do not boil.
#13 COLONEL SANDERS PUFFY MEAT PATTIES
Serves 4-6
3 egg yolks
1/2 lb. ground beef
1 small onion, grated or finely chopped
1 tbsp. (more or less) minced fresh parsley
1 tsp. black pepper
2 tsp. salt
1/4 tsp. baking powder
3 egg whites, beaten until they cling to bowl
Beat egg yolks until they are lemon colored; add to them the ground beef with remaining ingredients, except egg whites; 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.
#14 COLONEL SANDERS BEAN SALAD
1 (1 lb.) can green beans
1 (1 lb.) can wax beans
1 (1 lb.) can kidney beans
1 medium-size green bell pepper, chopped
1 medium-size onion, chopped
1/2 cup salad oil
1/2 cup cider vinegar
3/4 cup sugar
1 1/2 tsp. salt
1/2 tsp. ground black pepper
Drain all beans well, then rinse and drain the kidney beans; combine with bell pepper and onion. Now combine all remaining ingredients together well; pour over the bean mixture and toss. Let marinate in the refrigerator overnight.
#15 SOUTHERN SPOON BREAD
by Eula Gibson, Food Supervisor, Sanders' Restaurant, Corbin, Ky.
3 cups milk
1 tsp. salt
1 tsp. sugar
1 1/4 cup corn meal
3 eggs
3 tsp. baking powder
2 tbsp. cold water
2 tbsp. butter
Combine the milk, salt and sugar in a saucepan; heat to a moderate temperature. Add corn meal and cook as mush. Beat together the eggs, baking powder, 2 tablespoons cold water and butter. Beat the egg mixture into the mush, then pour into casserole dish or pan. Bake in 400 degree F oven for 25-30 min.
I'm quoting the cookbook "You don't have to be a southerner to enjoy this casserole dish".
#16 BUTTERMILK PIE
"A Kentucky Specialty"
4 eggs
3/4 cup sugar
2 tbsp. flour
4 tbsp. melted butter
1 tsp. vanilla
3 tbsp. lemon juice
Grated rind of 1 lemon
1 1/2 cup buttermilk (churned buttermilk is best)
1 pie shell, baked but not browned
Beat eggs and sugar together until light and lemon colored. Add flour and beat some more. Mix the butter, vanilla, lemon juice, lemon rind and the buttermilk, then add it to the egg mixture, pour into the pie shell. Bake at 375 degrees F 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.
#17 MRS. HARLAND SANDERS REFRIGERATOR ROLLS
1 cup shortening
1 cup sugar
1 cup mashed potatoes
1 qt. milk
1 cake yeast
10 to 12 cups flour, divided use
2 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
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), baking soda and baking powder to make like biscuit dough - knead it some. Refrigerate half an hour, then shape into rolls; let rise double their size. Place in a greased pan or baking sheet. Bake at 450 degrees F. The remainder can be used during the next 5 or 6 days.
#18 COLONEL SANDERS WAFFLES
2 cups sifted flour
1 Tbsp. corn meal
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1/2 cup vegetable shortening
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. Bake on a preheated waffle iron.
#19 COLONEL SANDERS HOTWATER PIE CRUST
Makes 6 Single Crusts
5 cups (or 2 1/2 lbs.) all purpose flour
1 tsp. salt
1 tsp. baking powder
1 tsp. sugar
1 1/4 lb. pure lard
1 cup hot water
Mix the dry ingredients together; set aside. Barely melt the lard; add the hot water to it and then pour it into bowl with the flour mixture. 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.
#20 OLD FASHIONED HUCKLEBERRY CAKE
1 egg beaten
2/3 cup sugar gradually beaten into the egg until light.
2 tsp. baking powder
1 1/2 cups cake flour
1/2 tsp. salt
1/3 cup milk
3 tbsp. butter, melted
1 tsp. vanilla or almond flavoring
1 1/2 cups berries
Beat sugar and egg together until light. Sift together flour, baking powder and salt. Add the flour mixture to the egg mixture alternately with milk; beat well. Add butter and flavoring. Fold in berries. Pour into a greased 8-inch cake pan and bake at 400 degrees F for about 40 min. or until tests done.
