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MRS. WILKES BOARDING HOUSE RECIPES




Source of Recipe


MRS. WILKES' BOARDING HOUSE RECIPES


Recipe Introduction


The book was published by Ten Speed Press and history and recipes are by Hohn T. Edge. It is a lovely book!


Recipe Link: http://tasteofhome.com

List of Ingredients







Boardinghouse-Style Biscuits
Mrs. Wilkes' serves about 630 biscuits a day. The Wilkes family loves these with Georgia cane syrup, and eats them morning, noon, and night-even as dessert! (in Savannah GA)


2 cups self-rising flour
1/2 teaspoon baking powder
1 teaspoon sugar
2 tablespoons shortening
2 tablespoons butter or margarine
1/3 cup buttermilk
1/3 cup whole milk
1 tablespoon plus 1 teaspoon water

Preheat the oven to 450. Grease an 8 by 8 by 2-inch baking pan well. Sift the flour, baking powder and sugar into a bowl. Cut in the shortening and butter until the mixture resembles coarse cornmeal. Make a well in the center of the flour and pour in the buttermilk and milk. Mix lightly and quickly with your hands to form a dough moist enough to leave the sides of the bowl. Turn onto a lightly floured surface. Knead by picking up the sides of the dough away from you while pressing down with the palms of your hands and pushing the dough away. Repeat 6 or 7 limes. Work the dough into a large ball while kneading. Keep your fingers dry by frequently dipping them in dry flour. Pinch off portions of dough for desired size biscuit. Press lightly to make the biscuits look flat on the pan. Make sure the biscuits touch each other. Bake for 15 minutes. Yields about 8 boardinghouse-sized biscuits.











Recipe




Sema Wilkes quote to Bryant Gumball on the Today Show “If the Colonel made it so good, he’d be a General”
FRIED CHICKEN

One diner's instructions on how to find Mrs. Wilkes': "Walk along West Jones Street until you smell fried chicken."
1 (2 1/2-pound) fryer, cut up
Salt and pepper
2 tablespoons evaporated milk
2 tablespoons water All-purpose flour
Vegetable oil

Sprinkle the fryer with salt and pepper. Pour the milk and water over the fryer and marinate for about 10 minutes. Dip in a bowl of all-purpose flour. Shake off the excess flour. Heat oil to 3000 and deep-fry (or heat oil to medium and panfry) the chicken. Make sure the chicken is covered with oil at all times. Fry until golden brown. Serves 4 to 6.
NOTE: This recipe can be used for pork chops.

BAKED CHICKEN
Proof-positive that we Southerners don't fry all of our birds, this is a backdoor favorite!

4 pounds cut-up chicken
1 tablespoon salt
1 teaspoon pepper
1 teaspoon paprika
1/3 cup vegetable oil
1/2 cup butter or margarine
1 medium onion, grated

Preheat the oven to 350. Sprinkle the chicken with the salt, pepper, and paprika. Mix the oil, butter, and onion. Toss the chicken in the mixture. Place the pieces of chicken flat in a roast-ing pan and pour the mixture over the chicken. Seal with foil and bake on the bottom rack of the oven for 20 minutes. Remove from the oven, drain the drippings, and pour over the chicken. Leave the roaster open and place on the top rack of the oven. Cook for about 30 minutes, until brown and tender. Serves 6 to 8.
NOTE: This recipe can be used for pork chops.