Hunninton Chicken and 7 up Cake!

While I still don’t have everything back from my poor harddrive, I do have my recipes!! So without further ado I give you the fifith and final installment of Vintage Recipie Week:

Huntington Chicken

This recipe came from a cookbook that was put together by some teachers at the high school my Grandma taught at in 1968.

Original Recipe:


1 4 pound hen

1/2 c Cream

2 c Shell macaroni

2 tb Butter

1 container of cream cheese

8 tb Flour

4 c Broth

4 c Bread crumbs



Stew chicken & season to taste. Cut in cubes. Cook macaroni in salt water & drain. Thicken broth with flour. Mix chicken, macaroni, cheese and broth. Put into 8×12 inch pan. Brown bread crumbs in butter. Add cream & mix. Spread on top of the chicken mixture and bake at 325 degrees for 30 minutes


Modifications for 2009:

I used chicken breasts instead of the hen.  


What we thought….

Ummm, yeah, the actual mixture was good, but WAY WAY WAY too much bread crumbs on it.


7 Up Cake

This recipe was found on the back of a bundt cake label. It also gives tips for using your bundt cake with the ‘new” Teflon coating.

Original Recipe:


3/4 lb butter, softened

3 cups sugar

5 eggs

3 cups flour

2 tablespoons lemon extract

3/4 cup carbonated lemon-lime beverage


 Cream butter and sugar together for 20 minutes.

Add eggs, 1 at a time, beating after each addition.

Add flour and lemon extract.


Fold in 7-Up.


Pour into well-greased 12-cup Bundt pan or tube pan.


Bake at 325 degrees for 1 to 1 1/4 hours.


Modifications for 2009:



What we thought….

This was pretty good, but a tad dry.


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