Shaker Recipes

Our Shaker Supper was a great success with 50 guests enjoying a delicious meal designed by Chef Ervin Pheil and prepared by Chef George Stengl. So many of our guests requested the recipes from the dinner that we include them here. Check our calendar often for the next Shaker Supper when we will continue the saga of the Shakers with a survey of the rise and fall of our own Union Village.

Shaker Fried Chicken

This method of frying chicken is a little different from the usual way; it loses its crispness but is still delicious. For 4 servings you need:

1/4 c. all-purpose flour
1/2 tsp. salt
1/8 tsp. black pepper
1 frying chicken, 3-4 lbs, cut up
2 tbsp. butter
1 tbsp. cooking oil
1.2 c. half & half
Few sprigs parsley, chopped

Mix flour, salt and black pepper in plastic or brown paper bag. Add a few chicken pieces at a time. Shake until well coated with the mixture.

Heat butter and oil in large skillet with cover. Add chicken and brown well on both sides. Drain fat.

Pour half & half into skillet. Add parsley and marjoram. Cover and cook over low heat for 35-45 minutes or until chicken is tender.

Note: Chef Pfeil, when he was Chef at the Golden Lamb Inn, used cream instead of half & half.

Ester Perkins’ Biscuits

2 cups flour, sifted
4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup vegetable shortening
1/4 cup milk or enough to make soft dough

Sift the flour, baking powder and salt together. Cut in the shortening until the pieces are the size of a pea. Gradually add the milk. Handle the dough as little as possible. Pat out dough until it is thick enough to cut with a biscuit cutter (about ½ inch high). Place on greased cookie sheet. Bake at 450 degrees for 12-15 minutes or until biscuits just begin to brown.
From “Shaker Your Plate” by Sister Frances Carr.

Raw Vegetable Dip

1 C mayonnaise
1/4 C chili sauce
1 1/2 to 2 tsp prepared horseradish
1/2 tsp grated onion
1 tsp whole mustard seeds, optional

Mix in order given, adding mustard seeds just before serving. Store in refrigerator until ready to use. Very good for dipping raw carrots, celery, fresh strips of zucchini or yellow squash, broccoli and cauliflower.

From “Welcome Back to Pleasant Hill” cook book.

Iced Tea with Fruit Juices

5 black tea bags
4 C boiling water
4 C cold water
2 1/4 C pineapple juice
1 six oz can frozen orange juice
Juice of 3 lemons
1 C granulated sugar or less to taste

Pour the boiling water over the tea bags and let it steep for ten minutes. Remove the tea bags and add cold water. Add pineapple juice, orange juice, lemon juice and sugar. Stir well to dissolve the sugar. Serve in tall glasses over ice. This will keep well in the refrigerator and is better if left to blend for a while.

From “Welcome Back to Pleasant Hill” cook book.

Oatmeal Cookies with Butterscotch

3/4 C shortening
1 C brown sugar
1/2 C granulated sugar
1 egg
1/4 C water
1 tsp vanilla
1 C all purpose flour
1/2 tsp soda
1 tsp salt
2 C all purpose flour
1/2 tsp soda
1 tsp salt
2 C quick rolled oats, uncooked
1 six oz package butterscotch morsels

Cream shortening and sugars. Blend in egg, water and vanilla: mixing well. Sift together flour, soda and salt. Add this to shortening mixture and blend well. Stir oats. Add butterscotch morsels. Drop by teaspoons onto a greased cookie sheet. Bake at 350 degrees for 12 to 15 minutes. Makes seven to eight dozen cookies.

From “Welcome Back to Pleasant Hill” cook book.