Kathleen
Cupcake
My great-grandmother owned and operated a tiny dairy. My father worked for Borden's as a milkman. I recently received several items that came from both dairies. For Borden, I have several cookbooks that promoted Borden items along with glasses and mugs that feature Elsie, Elmer, Beulah, and Beauregard.
Here is a recipe from Borden's 1949 "Quick and Easy" cook booklet that I remember my mother making: Chicken Paprika, which was company-worthy back in the day. So delicious and exotic.
1 frying chicken (2 1/2 - 3 1/2 pounds), cut up
1/4 cup salad oil or fat
1/3 cup finely diced onion
1 1/2 teaspoons salt
1 teaspoon paprika
1/4 cup hot water
1 cup Borden's Sour Cream
1 tablespoon flour
1 1/2 tablespoons Borden's Milk
1 tablespoon lemon juice
Wash chicken and dry. Use neck, back, wing tips for chicken broth. Melt fat, add onion and cook until tender, over the low heat. Remove onion, add chicken and brown in remaining fat, on all sides. Blend salt, paprika, and hot water with onion and add to chicken in skillet. Cover, simmer over low heat for 30-40 minutes, or until tender. Remove chicken from skillet to a hot platter. Keep hot. Add Sour Cream to pan drippings and liquid, and heat. Stir in flour blended in cold milk. Cook until thickened, while stirring. Add lemon juice and blend. Pour over chicken. Serves 4-6.
While I am sure you could substitute another brand of milk and sour cream, you should simply not expect it to be so fabulous because "If it's Borden's, It's got to be good!"
I've been into seeking old cookbook-lets and Borden's has a special place in my heart.
~Kathleen
Here is a recipe from Borden's 1949 "Quick and Easy" cook booklet that I remember my mother making: Chicken Paprika, which was company-worthy back in the day. So delicious and exotic.
1 frying chicken (2 1/2 - 3 1/2 pounds), cut up
1/4 cup salad oil or fat
1/3 cup finely diced onion
1 1/2 teaspoons salt
1 teaspoon paprika
1/4 cup hot water
1 cup Borden's Sour Cream
1 tablespoon flour
1 1/2 tablespoons Borden's Milk
1 tablespoon lemon juice
Wash chicken and dry. Use neck, back, wing tips for chicken broth. Melt fat, add onion and cook until tender, over the low heat. Remove onion, add chicken and brown in remaining fat, on all sides. Blend salt, paprika, and hot water with onion and add to chicken in skillet. Cover, simmer over low heat for 30-40 minutes, or until tender. Remove chicken from skillet to a hot platter. Keep hot. Add Sour Cream to pan drippings and liquid, and heat. Stir in flour blended in cold milk. Cook until thickened, while stirring. Add lemon juice and blend. Pour over chicken. Serves 4-6.
While I am sure you could substitute another brand of milk and sour cream, you should simply not expect it to be so fabulous because "If it's Borden's, It's got to be good!"
I've been into seeking old cookbook-lets and Borden's has a special place in my heart.
~Kathleen
Last edited: