photograph by Matt Hulsman

Chicken Salad II

1 chicken, whole
2 cups celery, diced
½ cup sweet pickle cubes
1 recipe Granny’s Boiled Dressing
mayonnaise, as needed

Cook chicken. Cool and dice the meat. Add the celery and pickle cubes. Mix the boiled dressing into the chicken mixture while dressing is warm. You may have to use several tablespoons of mayonnaise to make this wet enough. If you prefer not to use mayonnaise, make two recipes of Granny’s Boiled Dressing. Serve chicken salad cold.

Granny’s Boiled Dressing

1½ tablespoons sugar
1½ tablespoons flour
2 eggs
¾ cup milk
¼ cup vinegar
1½ tablespoons butter or margarine
1 tablespoon dry mustard

Combine all ingredients in a double boiler. You do not have to use a double boiler, but if you use a pot on the stove, be sure to stir often to keep it from sticking. Stir frequently until well blended and thick.


Bette Fulghum grew up hearing her mother talk about the good dishes Fulghum’s grandmother prepared for the family. But her mother had no recipes for them, so Fulghum never had a chance to enjoy them.

She didn’t want her children and grandchildren to have the same problem.

“I’m not sure that the younger generation will want to use some of these recipes, but at least I have tried to preserve those that I had,” Fulghum says in the introduction. “I want my children and grandchildren to know what their family-kitchen heritage is. That is one more way that they will know me and those family members they never had a chance to meet.”

To order a copy, contact Fulghum at (910) 865-5866 or lizardsfordinner@aol.com.

 

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.

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