A Taste of History: Rediscovering Windermere’s 1972 Recipe Collection

Some stories are best told through flavors, and today, we have a special one to share. This story begins in 1972 when a group of Windermere real estate agents compiled a collection of their favorite recipes into a cherished cookbook. Over the years, this book found its way into the hands of a Seattle attorney, who, decades later, was preparing to sell his home. In a heartwarming twist of fate, he reached out to his Windermere broker and returned the cookbook, bringing it full circle after all these years.

Now, as we flip through its well-worn pages, we are excited to bring these timeless recipes back to life. Among them, we discovered a delightful classic—one that captures the warmth and community spirit that has always defined Windermere.

HERBED CHICKEN AND WINE SAUCE

A timeless treat from the pages of the 1972 Windermere cookbook.

Ingredients:

• 1 cut-up fryer
• 1/2     C butter (melted)
• 1 1/2  C white wine
• 1         T thyme
• 1         T rosemary
• 1         T sage
• 1         T basil
• paprika

Instructions:

Place chicken in a Pyrex casserole dish, cover with wine and melted butter. Sprinkle with paprika. Crush and sprinkle spices over chicken. Bake in 275 degree oven for 2 12 hours, or until chicken is cooked, basting occasionally.

Recipe provided by: Jane Castleman

As we savor these savory flavors, we celebrate the enduring connections and traditions that bring us together. Whether you’re a longtime Windermere client or new to our community, we invite you to try this recipe and share in a piece of our history.

What’s your favorite family recipe? Let us know. If you contributed to this book we would love to here from you. Connect with us here. If you tried this recipe and you loved it let us know tag us @windermere_arlington  on Instagram.