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About Me
- Coralie Cederna Johnson
- As a lover of all things vintage, I write about our cottage home, inspirational decorating, vintage finds, thrifty buys, and old-time recipes. I have many additional interests such as reading, writing, blogging, arts and crafts, and quilting...I write about these interests as well as about family, friends, shelties, nature and hobbies.
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BLESSINGS to all the generous CHURCH LADIES who share the RECIPES so dear to their hearts!
My favorite 1950's CHURCH LADY! My loving, caring, dedicated MOM!
Big Sisters, Corinne & Coralie!
Little Sister, Connie!
Cousin Hulda & Me!
The Story of Spry!
The Microwave Story!
hi my dear loralie! i'm eleni! i hope you are well! i have just posted your potatosalad on my blog!thank you so much for letting me do it.
ReplyDeleteWow, this recipe couldn't be simpler! I'll give it a try!
ReplyDeleteHappy Weekend,
Caroll
I've never made an oven fried that didn't have crumbs of some kind on the chicken...I'm going to try this one.
ReplyDeleteHappy Weekend!
The high temp is the key in this recipe!
ReplyDeleteIt will make a nice crust and crispness. THis sounds so simple and delish!
This is one of the first things I learned to make for a 1960's dinner. I was newly married and didn't have a clue. My mother sent me this recipe and it was so easy...I loved it! It's got a lot of butter and makes a mess in the oven (we baked it uncovered) but it is delicious!
ReplyDeleteLove your blog! I have not mastered the art of fried chicken but, this recipe looks great and I will try it. It must be that high temperature that makes it work!
ReplyDeleteLooks very easy to make! There's another chicken recipe I make w/ corn flakes - very yummy!
ReplyDelete