Join Barbara and Emily, the multimedia team at Arkansas Valley Electric, as they put together a quick and easy picnic from the seventies! These recipes were published in Arkansas Living Magazine's August 1971 issue.  

The Co-op Cookin' Show's mission is to honor our rural roots, spotlight recipes published in Arkansas Living Magazine through the decades, and introduce the co-op family to you as they cook alongside us!  
 

Butter Baked Drumsticks  

5 pounds broiler-fryer chicken drumsticks

2 teaspoons salt 

¼ teaspoon pepper  

2 cups saltine cracker crumbs 

1 teaspoon poultry seasoning 

1 cup (2 sticks) butter, melted 

Sprinkle chicken with salt and pepper. Combine crumbs and poultry seasoning. Dip chicken in butter, then roll in crumbs to coat well. Place on two foil-lined 15 ½ x 10 ½ x 1-inch baking pans. Drizzle the remaining butter over the chicken. Bake at 375 degrees for 45 to 60 minutes, until tender. 

Lima Bean Salad  

2 packages frozen tiny lima beans  

2 bunches scallions (discard dark green tops)  

Malt Vinegar 

4 tablespoons olive oil  

Salt and Pepper 

Cook limas according to package directions. Strain and while still hot barely cover with vinegar. Chop and add scallions, oil and season heavily. Marinate for several hours. The salad is better after several days. 6 servings.  

Pecan Delights 

Mrs. J. O. Bickham of Tillar 

1 stick (½ cup) butter 

1 8-oz. Package cream cheese 

1 cup flour 

Pinch of salt 

1 tablespoon sugar 

Cream Cheese and butter until fluffy. Add flour, sugar, and salt. Mix well. Divide dough into 12 equal parts. Place each part in a muffin tin and form into shell.  

Filling

1 ½ cups light brown sugar  

2 tablespoons butter 

2 slightly beaten eggs 

1 tablespoon vanilla 

1 cup chopped pecans  

Place sugar and butter in a pan and stir until melted. Add the slightly beaten eggs, vanilla, and pecans. Mix well and pour into the unbaked shells. Bake at 350 degrees for 15 minutes. Reduce heat to 250 degrees and bake for another 15 minutes.