Marny's Cookbook

List of Services

• Salsa and Cottage Cheese

  • 50/50 of each ingredient
  • Serve with taco chips.
  Appetizers Salsa and Cottage Cheese
• Lori Seppi’s Baked Cheese Puff

  • 2 pkg Gouda cheese or Brie cheese
  • 1 pkg crescent rolls or 1 sheet of puff pastry
  Appetizers Lori Seppi’s Baked Cheese Puff
• Carey Belle’s Easiest Cheese Appetizer

  • Brie cheese or (my favorite) Port Salut
  • Toasted almonds
  Appetizers Carey Belle’s Easiest Cheese Appetizer
• Kent’s Artichoke Appetizer

  • Dip
  • ½ cup mayonnaise
  • 2 Tbsp olive oil
  • 1 tsp garlic powder or 2 cloves fresh garlic
  • 1½ Tbsp Italian seasoning
  • 1 tsp lemon juice
  Appetizers Kent’s Artichoke Appetizer
• Carolyn Hamilton’s Summer Pizza

  • 2 cans crescent rolls
  • 2 pkgs (8 oz) cream cheese
  • 8 oz sour cream
  Appetizers Carolyn Hamilton’s Summer Pizza
• Marny’s Pesto Fondue

  • 1 clove garlic, halved
  • 1 cup dry white wine
  • 1½ cups cheddar or fontina cheese
  • 1½ cups swiss or Ernmentaler cheese
  • ½ cup fresh grated Romano or parmesan cheese
  • 2 to 3 tsp flour
  • ½ cup of Pesto
  Appetizers Marny’s Pesto Fondue
• Marny’s Jumbo Shrimp in Herbed Oil

  • 1 cup dry white wine
  • 2 cups water
  • ½ tsp red pepper flakes
  • 2 bay leaves
  • 1 lemon half
  • 1 lb jumbo shrimp, shelled and deveined
  • 3 Tbsp fresh basil, chopped
  • 1 Tbsp chopped fresh dill or 1 tbsp dried dill
  • 2 Tbsp chopped fresh thyme or ⅓ Tbsp dried thyme
  • 1½ Tbsp Dijon mustard
  • 3 cloves garlic, minced
  • 5 Tbsp lemon juice
  • 1 cup olive oil
  • Salt and pepper
  • 1 small sweet red pepper, diced
  • 1 small sweet yellow pepper, diced
  Appetizers Marny’s Jumbo Shrimp in Herbed Oil
• Marny’s Shrimp and Crab Nachos

  • 1 tsp olive oil
  • 1 lb peeled and deveined raw shrimp
  • 2 tsp ground cumin
  • 1 tsp minced garlic
  • 1 lb jumbo lump crabmeat
  • ¾ cup sour cream
  • 1 bunch green onions, sliced
  • 1 bag (9 oz) tortilla chips
  • 3 cup grated pepper jack cheese
  • ½ cup sliced (pickled or not) jalapeno
  Appetizers Marny’s Shrimp and Crab Nachos
• Hamburg Gourmet Pineapple Cheese Ball

  • 2 pkgs (8 oz) cream cheese, softened
  • 1 can (8½ oz) crushed pineapple, drained well
  • ¼ cup finely chopped green pepper
  • 2 Tbsp chopped onions
  • 1 Tbsp seasoned salt
  • 1 cup chopped walnuts
  Appetizers Hamburg Gourmet Pineapple Cheese Ball
• Linda Ridgely’s Mexican Dip

  • 1 can bean dip
  • 1 container (8 oz) sour cream
  • ⅓ cup mayonnaise
  • 1 pkg taco seasoning mix
  • 1 avocado
  • 1 small onion chopped
  • 2 tomatoes chopped
  • optional: ½ can black olives
  • 1 pkg (8 oz) cheddar cheese, shredded
  Appetizers Linda Ridgely’s Mexican Dip
• Hamburg Gourmet Pita Bread

  • Buttered Pita Bread
  • Fresh grated Parmesan or Romano cheese
  Appetizers Hamburg Gourmet Pita Bread
• Marny’s Cheese and Bacon Appetizers

  • 6 slices bacon, cooked and then rumbled
  • 1 cup white cheese, shredded
  • ½ cup mayonnaise
  • 2 tsp onion, chopped
  • dash of pepper sauce
  Appetizers Marny’s Cheese and Bacon Appetizers
• Hamburg Gourmet Spinach Appetizer

  • 1 pkg frozen spinach, thawed, drained and chopped
  • 1 cup Bisquick
  • ½ cup chopped onion
  • ½ cup parmesan cheese
  • 2 Tbsp fresh parsley
  • ½ tsp salt
  • ½ tsp seasoned salt
  • ½ tsp dried oregano
  • 1 clove garlic, finely chopped
  • ½ cup vegetable oil
  • 4 eggs, slightly beaten
  Appetizers Hamburg Gourmet Spinach Appetizer
• Marny’s Spinach and Artichoke Dip

  • 2 pkgs (10 oz) frozen spinach
  • 1 cup green onion, chopped
  • ½ cup butter
  • 8 oz sour cream or substitute with Greek yoghurt
  • ¼ cup mayo
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 cans (8 oz) of artichoke hearts in water, drained and chopped
  • ½ cup Parmesan cheese
  • ¼ cup Monterey Jack cheese, shredded
  Appetizers Marny’s Spinach and Artichoke Dip
• Keri (Schlopy) Crockett’s Stuffed Mushrooms

  • 1 lb Portobello mushrooms
  • 2 cloves garlic, chopped
  • 8 tsp butter
  • 1 cup soft bread crumbs
  • 1 cup grated Parmesan or Romano cheese
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 Tbsp parsley, chopped
  Appetizers Keri (Schlopy) Crockett’s Stuffed Mushrooms
• Lori Dillinger’s Pumpernickel Rye Bread

  • 1 container (16 oz) sour cream
  • 2 cups mayonnaise
  • 2 Tbsp dill weed
  • 2 Tbsp green onion
  • 2 Tbsp parsley, dried
  • 2 Tbsp beau monte or season all
  • 2 (1 lb) loaves of whole rye bread
  Appetizers Lori Dillinger’s Pumpernickel Rye Bread
• Summer’s Guacamole

  • 4 avocados, mashed
  • ½ red pepper, diced
  • ½ red onion, diced
  • 1 - 2 limes, juiced
  • 1 Tbsp sour cream
  • 3 Tbsp salsa
  • Salt, pepper, garlic salt to taste
  Appetizers Summer’s Guacamole
• Hamburg Gourmet Petite Beef Tartar

  • ½ lb ground beef sirloin
  • ¼ tsp garlic salt
  • dash of Pepper
  • Salt to taste
  • 3 large onions, cut in ¼” thick slices, separated into bite-sized rings
  Appetizers Hamburg Gourmet Petite Beef Tartar
• Debbie Katz’s Crab and Artichoke Dip

  • 1 Tbsp butter
  • ½ cup finely minced onion
  • 2 pkg (8 oz) of cream cheese
  • 1 tsp Worcestershire sauce
  • 1 tsp horseradish
  • ½ tsp Old Bay seasoning
  • 5 dashes Tabasco sauce
  • 1 can (14 oz) artichoke hearts
  • ½ lb crab meat, cartilage removed
  • ¼ cup parmesan cheese
  Appetizers Debbie Katz’s Crab and Artichoke Dip
• Wydysh’s Bacon Crisps

  • Parmesan cheese
  • Waverly wafers
  • 1 lb bacon, cut in half
  Appetizers Wydysh’s Bacon Crisps
• Chicken Salsa

  • 12 oz can of shredded chicken
  • 16 oz of Salsa
  • 16 oz Colby Jack or Cheddar Cheese (I did ½ Jack and ½ Cheddar)
  • 1 small can diced chili's
  • 1 pkg Taco Seasoning
  Appetizers Chicken Salsa
• Jada’s Favourite Bruschetta

  • 1 French baguette
  • 4 Tbsp olive oil
  • 6 roma tomatoes, diced
  • ½ cup sun-dried tomatoes, packed in oil, chopped fine
  • 3 cloves of garlic, minced
  • 2 Tbsp Balsamic vinegar
  • ⅓ cup fresh basil leaves, chopped fine
  • ½ tsp kosher salt
  • ½ tsp pepper
  Appetizers Jada’s Favourite Bruschetta
• Marny’s Avocado-Shrimp Cocktail

  • 1 can (11½ oz) of tomato and chili cocktail (Bloody Mary) mix
  • ⅓ cup Tequila
  • 3 Tbsp lime juice
  • ⅓ cup finely chopped onion
  • ⅓ cup chopped fresh cilantro
  • 2 - 3 tsp minced fresh jalapeno chili
  • 2 firm-ripe avocados
  • 1 lb shelled cooked shrimp
  • Kosher salt
  • Lime wedges
  • Tortilla chips or saltine crackers
  Appetizers Marny’s Avocado-Shrimp Cocktail
• Paula Zontanos’ Sweet and Sour Meatballs (or Cocktail Sausages)

  • 1 (12 oz) jar Chili Sauce
  • 1 (16-18 oz) jar grape jelly*
  • 2 lb frozen meatballs (cocktail meatballs are best) or 2-3 pkg cocktail sausages
  Appetizers Paula Zontanos’ Sweet and Sour Meatballs (or Cocktail Sausages)
• Lori’s Black Bean Salsa

  • 1 can black beans, rinsed and drained
  • 1 can Shoepeg corn, rinsed and drained (or white corn)
  • 1 small onion, chopped fine
  • ½ yellow pepper, chopped fine
  • 2 garlic cloves, chopped fine
  • ¼ cup corn oil
  • ¼ cup apple cider vinegar
  • ¼ cup sugar
  • 1 cup Feta cheese, crumbled
  Appetizers Lori’s Black Bean Salsa
• Lesia’s Cowboy Dip

  • 2 avocados, chopped
  • 3 Roma tomatoes, chopped
  • 2 scallions, chopped
  • 1 can black beans, rinsed
  • 1 can Mexicorn
  • ⅓ cup red wine vinegar
  • ⅓ cup olive oil
  Appetizers Lesia’s Cowboy Dip
• Marny’s Asparagus Gruyere Tart

  • 1 sheet frozen puff pastry (14-ounce pancake or half of a 17.3-ounce package), thawed
  • 2 Tbsp olive oil, devided
  • 4 ounces (about 1½ cups) Gruyere cheese, grated
  • 1½ pounds asparagus, medium or thick
  • Flakey salt, cut in pieces
  • Kosher salt
  • Red pepper flakes
  • 1 ounce chevre goat cheese, crumbled
  • Zest of lemon
  • 2 Tbsp minced chives
  Appetizers Marny’s Asparagus Gruyere Tart
• Carey Woodruff's Eight Layer Mediterranean Dip

  • 1 container (8 ounce) hummus
  • 1 cup firmly packed baby spinach, roughly chopped
  • 1 cup thinly sliced roasted red peppers, drained
  • 1 jar (6 ounce) marinated artichoke hearts, drained and roughly chopped
  • 1 cup lowfat or nonfat plain Greek yogurt
  • ½ cup sliced pitted Kalamata olives
  • ¼ cup thinly sliced green onions
  • ¼ cup crumbled feta cheese
  • Pita chips, to serve
  Appetizers Carey Woodruff's Eight Layer Mediterranean Dip
• Butternut Squash Tart with Hot Honey and Fried Sage

  • 1 sheet of frozen puff pastry, thawed
  • 1 large egg beaten with 1 teaspoon water
  • 12 ⅛"-thick rounds peeled butternut squash
  • Kosher salt
  • ¼ cup honey
  • 1 thinly sliced Fresno or jalapeno pepper
  • 3 Tbsp olive oil
  • ¼ cup shaved Parmesan
  • Fresh cracked black pepper
  Appetizers Butternut Squash Tart with Hot Honey and Fried Sage
• Spicey Corn Relish Dip

  • 1 jar Stonewall Kitchen Spicy Corn Relish
  • 1 can (15 ounce) Black beans, rinsed and drained
  • 4 ounces Monterey Jack cheese, cut into ½-inch cubes
  • 1 avocado, peeled, pitted and diced
  • ¾ cup cherry or grape tomatoes, quartered
  • 2 Tbsp fresh cilantro, chopped
  Appetizers Spicey Corn Relish Dip
• Summer's Bacon-Wrapped Water Chestnuts

  • 2 cans (8 ounce) whole water chestnuts, drained and rinsed
  • 2 Tbsp low-sodium soy sauce
  • 14 slices bacon, cut crosswise into thirds
  • ⅓ cup ketchup
  • ⅓ cup firmly-packed dark brown sugar
  • 1 Tbsp Worcestershire sauce
  • Non-stick cooking spray
  • Freshly ground black pepper
  Appetizers Summer's Bacon-Wrapped Water Chestnuts
• Jackie Golebiewski’s Famous Banana Bread

  • ½ cup butter
  • 1 cup sugar
  • 1 egg
  • ½ cup sour cream
  • 2¼ cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp salt
  • ¼ cup wheat germ (for the health of it)
  • 2 - 3 very soft or brown bananas
  Breads Jackie Golebiewski’s Famous Banana Bread
• Marny’s Applesauce Bread

  • 1 tsp cinnamon
  • ½ tsp ground cloves
  • brown sugar or white sugar
  Breads Marny’s Applesauce Bread
• Judy Reagan’s Pumpkin Bread

  • 1 cup butter
  • 2⅔ cups sugar
  • 3 eggs
  • 3 cups flour
  • 1 tsp baking powder
  • 1 tsp nutmeg
  • 1 tsp soda
  • 1 tsp allspice
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • ⅛ tsp salt
  • 2 cups canned pumpkin
  • optional: nuts
  Breads Judy Reagan’s Pumpkin Bread
• Rosemary’s Homemade Buttermilk Biscuits

  • 2½ cups all-purpose flour
  • 2 Tbsp baking powder
  • 1 tsp salt
  • ½ cup unsalted butter, very cold or frozen
  • 1 cup + 2 tsp cold buttermilk, divided
  • 2 tsp honey
  • 2 Tbsp melted butter + 1 Tbsp honey (Can be mixed ahead of time.)
  Breads Rosemary’s Homemade Buttermilk Biscuits
• Marny's Blueberry Muffins

  • 1½ cups all-purpose flour
  • ¾ cup white sugar
  • ½ tsp salt
  • 2 tsp baking powder
  • ¼ cup vegetable oil
  • 1 egg
  • ⅓ cup milk, or more as needed
  • 1 cup fresh blueberries
  • ½ cup white sugar
  • ⅓ cup all-purpose flour
  • ¼ cup butter, cubed
  • 1½ tsp ground cinnamon
  Breads Marny's Blueberry Muffins
• Margarite’s Hamburg Zucchini Bread

  • 4 eggs
  • 2 cups sugar
  • 1 cup oil
  • 1 tsp vanilla
  • 3½ cups flour
  • 1½ tsp baking soda
  • 1 tsp cinnamon
  • ¾ tsp baking powder
  • 2 cups grated zucchini or 1 cup zucchini + 1 cup apple
  • optional: 1 cup chopped nuts
  Breads Margarite’s Hamburg Zucchini Bread
• Gramma Lucy’s Date Nut Bread

  • 1 cup chopped dates
  • 2 Tbsp butter
  • 1 cup sugar
  • 2 eggs
  • 1½ cups flour
  • 1½ tsp soda
  • ¼ tsp salt
  Breads Gramma Lucy’s Date Nut Bread
• Marny’s Crème Brulee Oatmeal
  Breakfast Marny’s Crème Brulee Oatmeal
• Dani Leigh’s Baked Oatmeal

  • 2 ⅔ cup old fashioned oats
  • ½ cup raisins
  • ½ cup brown sugar
  • 4 cup Skim milk
  • 2 tbsp olive oil
  • 2 tsp cinnamon
  • ¼ tsp salt
  • 4 medium apples, peeled & chopped
  • 1 cup toasted walnuts or pecans
  Breakfast Dani Leigh’s Baked Oatmeal
• Kathleen Fierst’s Green Chili Eggs

  • 10 eggs beaten
  • ½ cup flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 lb Monterey Jack Cheese, shredded
  • ½ cup butter
  • 8 oz can diced green chilis (mild)
  Breakfast Kathleen Fierst’s Green Chili Eggs
• Aunt Nancy’s Easy Sticky Buns

  • Crescent rolls
  • Mini muffin pan
  • 1 Tbsp of Butter
  • 1 tsp or less brown sugar
  • Cinnamon
  • optional: nuts
  Breakfast Aunt Nancy’s Easy Sticky Buns
• Marny’s Eggs Benedict

  • 4 slices cooked bacon
  • 2 English muffins
  • 2 poached eggs
  Breakfast Marny’s Eggs Benedict
• Quick Hollandaise Sauce

  • ½ cup butter
  • 1 egg
  • 2 Tbst lemon juice
  • ¼ tsp salt
  Breakfast Quick Hollandaise Sauce
• Todd’s Favorite Sticky Buns

  • ½ cup milk
  • ½ cup sugar
  • 1 Tbsp salt
  • ⅔ cup shortening
  • ½ cup very warm water
  • 2 pkg yeast
  • 4 eggs, beaten
  • 4½ cups flour
  Breakfast Todd’s Favorite Sticky Buns
• Glazing for Buns

  • 1½ cups brown sugar
  • 1 cup light corn syrup
  • 1 cup butter
  • 1 cup walnuts or pecans
  • 4 tbsp butter, softened
  • 1 tsp cinnamon
  • 2 tbsp sugar
  • optional: 1 cup of raisins
  Breakfast Glazing for Buns
• Easter French Toast

  • 3 Tbsp unsalted butter, divided
  • 1 16-ounce container whole milk Ricotta cheese
  • ¼ cup honey
  • 2 limes zested and juiced, divided
  • 3-4 large loaves baguette or French bread
  • 1 13-ounce jar blueberry jam
  • 4 eggs
  • 1 cup whole milk
  • 1 tsp vanilla
  • 2 Tbsp sugar
  • ½ cup light maple syrup
  • 1 Tbsp fresh mint
  Breakfast Easter French Toast
• Aunt Nancy’s Breakfast Casserole

  • 1 pkg crescent rolls
  • 1 cup Swiss cheese, grated
  • 4 eggs, beaten
  • 1 cup half-and-half
  • 1 finely chopped onion
  • 1 tsp baking powder
  • 2 Tbsp fresh parsley, finely chopped
  • ½ cup bacon pieces
  • Salt and pepper
  Breakfast Aunt Nancy’s Breakfast Casserole
• Hamburg Gourmet Ham and Asparagus Casserole

  • 1 pkg frozen or fresh asparagus
  • 1 cup cooked cubed ham or cooked bacon
  • ¼ cup grated American cheese
  • 2 Tbsp quick cooking tapioca
  • 2 Tbsp chopped green pepper
  • 2 Tbsp chopped onions
  • 1 Tbsp parsley (fresh or flakes)
  • 1 Tbsp lemon juice
  • 4 hard cooked eggs, sliced
  • ½ cup light cream or milk
  • 1 can Cream of mushroom soup*
  • ½ cup dry bread crumbs
  • 2 Tbsp butter or margarine
  Breakfast Hamburg Gourmet Ham and Asparagus Casserole
• Marny's Pancakes

  • 1¼ cups flour
  • 3 tsp baking powder
  • 1 Tbsp honey
  • ½ tsp salt
  • 1 egg, beaten
  • 1 cup milk
  • 2 Tbsp melted butter
  • ½ cup pecans or walnuts, chopped
  • 1 tsp vanilla
  Breakfast Marny's Pancakes
• Jada's Protein Pancakes

  • 1 cup pancake mix
  • 1 container plain or vanilla yogurt
  • 1 Tbsp vanilla protein powder
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • 1 cup almond milk (add more of less until it is wet and lumpy)
  Breakfast Jada's Protein Pancakes
• Marny’s Swedish Egg Strata

  • 1 cups plain croutons
  • 4 eggs, slightly beaten
  • 2 cups milk
  • 1 cup grated Cheddar cheese
  • ½ tsp salt
  • ½ tsp prepared mustard
  • ¼ cup minced green pepper
  • 2 Tbsp chopped scallions
  • 4 slices bacon, fried and crumbled
  Breakfast Marny’s Swedish Egg Strata
• Marny’s Quick Salad

  • Romaine lettuce, chopped
  • Dried cranberries or fresh raspberries
  • Chopped Walnuts or roasted Pine Nuts
  • Feta or Blue Cheese
  • Girard’s champagne dressing
  Salads Marny’s Quick Salad
• Wydysh’s Pasta Salad

  • 1 lb linguini noodles, cooked and drained
  • 8 oz Italian dressing
  • ½ bottle salad seasoning
  • ¾ cup green pepper
  • ¾ cup red pepper
  • 2 cups celery
  • ½ cup onion
  Salads Wydysh’s Pasta Salad
• Weight Watcher’s Chicken Salad and Grapes

  • ¼ cup plain fat free yogart
  • ⅛ cup fat free mayonnaise
  • ¼ ginger root, grated
  • 6 oz roasted chicken breast, cubed
  • 2 medium scallion, chopped
  • ½ cup red seedless grapes, quartered
  • ¼ cup uncooked celery, chopped
  • ¼ cup uncooked carrots, grated
  • 2 tbsp chopped walnuts
  Salads Weight Watcher’s Chicken Salad and Grapes
• Nana’s Tomatoes and Vinegar

  • Tomatoes, sliced
  • Sugar
  • Vinegar
  • Red onions, chopped
  Salads Nana’s Tomatoes and Vinegar
• Karen (Yaya) Pohlman’s 24-Hour Vegetable Salad

  • 6 cups chopped lettuce
  • 6 hard cooked eggs, chopped
  • 1 pkg (10 oz) frozen peas, thawed
  • 1 lb bacon, cooked, crumbled
  • ½ cup sliced green onions
  • 2 cups shredded swiss cheese
  • 1 cup mayonnaise or sour cream
  • Paprika
  • Sugar
  • Salt and Pepper and/or Borsari Spice
  Salads Karen (Yaya) Pohlman’s 24-Hour Vegetable Salad
• Kevin Price’s Bengal Salad

  • Head of iceberg lettuce, chopped up into small pieces
  • Can of white albacore tuna in water, dried and chopped up
  • About ⅔ cup mayonnaise
  • Maybe a slightly heaping teaspoon of curry powder - depends on how strong you like the curry flavor
  • Kiwi, sliced thin
  Salads Kevin Price’s Bengal Salad
• Marny’s Potato Salad with Basil Buttermilk Dressing

  • 1⅓ cups lightly packed fresh basil leaves
  • 1 cup nonfat milk
  • ⅓ cup mayonnaise
  • ¾ tsp salt
  • ¼ tsp pepper
  • 5 lbs small round red potatoes, unpeeled
  • 1⅓ cups sliced green onions
  Salads Marny’s Potato Salad with Basil Buttermilk Dressing
• Marny’s Tomato and Mozzarella Salad

  • Thinly sliced tomatoes (best when they are in season)
  • sliced fresh Mozzarella cheese
  • Olive oil
  • Salt
  • fresh basil, chopped
  Salads Marny’s Tomato and Mozzarella Salad
• Jane (Yaya) Epstein’s Southwestern Corn Salad

  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (11oz) Mexican corn, drained
  • ¼ cup chopped red onion
  • ¼ cup chopped cilantro
  • ¼ cup canola oil
  • ¼ cup lime juice
  • 1 Tbsp jalapeno pepper, finely chopped
  Salads Jane (Yaya) Epstein’s Southwestern Corn Salad
• Keri’s Sweet Potato Salad

  • 1 lb sweet potatoes and/or yams, peeled and cut into ½-inch cubes
  • 1 cup corn
  • ¼ cup pumpkin seeds or pepitas
  • 1 medium red apple, diced (1 cup)
  • ½ small onion, finely chopped (½ cup)
  • ¼ cup cilantro, chopped
  • ¼ cup lime juice
  • 2 tbsp olive oil
  • 1 avocado, finely diced
  • Salt and Pepper, to taste
  Salads Keri’s Sweet Potato Salad
• Keri’s Tangy Mango Quinoa Salad

  • 2 cup quinoa
  • 1¼ cup water
  • 1¼ cup orange juice
  • ¼ tsp salt
  • 1 red pepper, diced
  • 1 mango, diced
  • 1 can black beans, drained and rinsed
  • ¼ cup fresh cilantro
  • 3-4 stalks green onions, diced
  • Dressing
  • 1 tsp orange juice
  • 1 tsp olive oil
  • 2 tsp agave nectar
  • ¼ cup of rice vinegar
  • ½ tsp salt
  • 5-6 shakes cayenne pepper
  Salads Keri’s Tangy Mango Quinoa Salad
• Summer’s Aunt Nancy’s Coleslaw

  • 1 head of cabbage, shredded
  • 1 cup peas, frozen
  • 1 cup craraisins
  • ¼ scallions, chopped
  • 1 cup honey roasted peanuts
  • Poppy Seed Dressing to taste
  Salads Summer’s Aunt Nancy’s Coleslaw
• Karen Mannion’s Asian Salad

  • 1 head of cabbage chopped up well
  • 8 green onions, chopped
  • Toasted sugared slivered almonds
  • 1¾ pkg Top Ramen Noodles
  • If desired: add finely sliced carrots, chopped pineapple
  • Dressing
  • 4 tbsp Sugar
  • ½ cup Vegetable Oil
  • ¼ cup sesame oil
  • 1 Top Roman season package (chicken or oriental)
  • 6 tbsp Rice Vinegar
  • Dash of Salt (and pepper, if desired)
  Salads Karen Mannion’s Asian Salad
• Stephanie Jacob’s Edamame Salad

  • 1 bag of frozen sweet corn
  • 2 bags of frozen edamame
  • 1 red onion, chopped
  • 1 red pepper, chopped
  • 4 stalks celery, chopped
  • ¾ cup red wine vinegar
  • ½ cup sugar
  • ¼ cup basil
  • ¼ cup olive oil
  Salads Stephanie Jacob’s Edamame Salad
• Marny’s Bacon and Spinach Salad

  • 1½ lb washed spinach, trimmed and patted dry
  • 4 oz arugula, trimmed, rinsed and patted dry
  • 2 small red onions, thinly sliced
  • 1 pkg Portobello mushrooms
  • 8 oz bacon, cooked and crumbled
  • 2 hard cooked eggs, finely chopped
  • ½ cup toasted sesame seeds
  • 1½ cups Warm Champagne Vinegar Dressing
  Green Salads Marny’s Bacon and Spinach Salad
• Warm Champagne Vinegar Dressing

  • 1 cup champagne vinegar
  • 2 tbsp sugar
  • 1½ tsp flour
  • 2 tsp dry vermouth or wine
  • 1 tsp Dijon mustard
  • 1 egg, beaten
  • 3 Tbsp cream
  • 2 cups olive oil
  • Salt and pepper
  Green Salads Warm Champagne Vinegar Dressing
• Lettuces with Dill Vinaigrette and Garlic Breadcrumbs

  • 1 large egg
  • 1 cup dill fronds
  • 1 Tbsp Dijon mustard
  • 4 Tbsp Champagne vinegar
  • ½ lemon, zest and juice, divided
  • ¼ cup + 2 Tbsp olive oil. divided
  • 2 Tbsp grapeseed oil
  • Salt and freshly ground pepper, to taste
  • 2 cloves garlic
  • 1 cup sourdough bread cut into 1" cubes
  • Zest of 1 lemon
  • 6 cups Baby Gem Lettuces, washed and spun dry
  • 1 cup crumbled feta
  • 2 scallions, thinly sliced
  • ⅓ cup chives cut into 1-inch lengths
  Green Salads Lettuces with Dill Vinaigrette and Garlic Breadcrumbs
• Sara Farr’s Salad

  • 2 cups greens
  • 1 blood orange or ½ cup blueberries
  • ½ cup dried raisins
  • 1 avocado, sliced
  • ½ cup feta cheese
  • 1 cup shelled pistachiccio nuts
  • Dressing Whisk together:
  • 1 cup olive oil
  • 2 Tbsp apple cider vinegar
  • 1 clove garlic, minced
  • 1 tsp Dijon mustard
  • 1 Tbsp fresh lemon juice
  • Salt and pepper, to taste
  Green Salads Sara Farr’s Salad
• Hamburg Gourmet Caesar Salad

  • 1 head romaine lettuce
  • 4 tbsp olive oil
  • 1 clove garlic, split
  • 1 tbsp wine vinegar
  • ¼ tsp Dijon mustard
  • ¼ tsp Worcestershire sauce
  • 1 egg (floating in warm water)
  • 2 slices of lemon
  • Croutons
  • Parmesan cheese
  Green Salads Hamburg Gourmet Caesar Salad
• Maryann Togstad’s Kale Salad

  • 1 cup uncooked farro, rinsed
  • ¼ tsp salt
  • 1 big bunch curly green kale, ribs removed and chopped into small bite sized pieces
  • ½ cup raw sliced almonds
  • ⅓ cup dried cherries or cranberries
  • 4 oz goat cheese, crumbled (or can substitute feta)
  Green Salads Maryann Togstad’s Kale Salad
• Maryann Togstead’s Lemon Vinaigrette

  • ¼ cup apple cider vinegar
  • 2 Tbsp lemon juice
  • 2 Tbsp water
  • 1 Tbsp Dijon mustard
  • 2 tsp honey
  • 1 tsp dried oregano
  • 1 clove garlic, minced
  • ½ tsp sea salt
  • ¼ tsp pepper
  • ½ cup + 2 Tbsp olive oil
  Green Salads Maryann Togstead’s Lemon Vinaigrette
• Paige’s Mixed Citrus Green Salad

  • 1 cup red seedless grapes, halved
  • 1 large bag mixed salad greens
  • 1 can (11 oz) mandarin oranges, drained
  • 1 container (8 oz) pineapple chunks, drained
  • 1 cup walnut halves, toasted
  Green Salads Paige’s Mixed Citrus Green Salad
• Orange-Poppy Seed Dressing

  • ½ cup fresh orange juice
  • ¼ cup honey
  • ¼ cup canola oil
  • 2 tbsp champagne vinegar
  • ⅛ tsp salt
  • 1 tsp poppy seeds
  Green Salads Orange-Poppy Seed Dressing
• Holly Tripp's Green Salad

  • Mixed greens + arugula
  • Roasted walnuts
  • Blueberries
  • Sliced pear
  • Goat cheese
  • Drizzle Balsamic on top.
  • Dressing
  • ¼ cup Balsamic vinegar
  • 4 Tbsp olive oil
  • ½ cup apple juice
  • 1 Tbsp Dijon mustard
  • Salt
  • Pepper
  • Thyme
  • dried onion
  • Honey, to taste
  Green Salads Holly Tripp's Green Salad
• Aunt Gail’s Spinach Salad

  • Bag of spinach
  • 1 red onion, cut in rings
  • 4 hard boiled eggs
  • ½ lb bacon, fried, cut up
  • 1 pint sour cream
  • 1 (8 oz) jar Italian dressing
  Green Salads Aunt Gail’s Spinach Salad
• Linda Ridgely’s Spinach Salad

  • 1 cup oil
  • ½ cup sugar
  • ⅓ cup vinegar
  • 1 Tbsp poppy seeds
  • 1 tsp salt
  • 1 tsp dry mustard
  • 2 cups spinach
  • 3 cups lettuce
  • 1 - 2 mandarin oranges, sliced
  • red onion, cut in rings
  Green Salads Linda Ridgely’s Spinach Salad
• Marny’s Men’s Salad (Because Men Love It!)

  • Iceberg lettuce
  • Canned onion rings
  • Italian salad dressing
  Green Salads Marny’s Men’s Salad (Because Men Love It!)
• Keri’s Easy Salad

  • Romaine lettuce
  • Fresh Strawberries
  • Candied Pecans: pecans, Splenda brown sugar, butter
  • 1 Sweet White onion, chopped
  • Blue Cheese or Feta
  Green Salads Keri’s Easy Salad
• Pear Salad

  • 1 head butter lettuce, chopped
  • 1 pkg glazed walnuts
  • 1 pkg dried cranberries
  • 1-2 pears thinly sliced
  • Parmesan cheese, to taste
  • ½ cup olive oil
  • 2½ Tbsp cranberry pear balsamic vinegar
  • 1 Tbsp honey
  • 1 Tbsp Dijon mustard
  • 1½ Tbsp diced scallions
  • Salt and pepper, to taste
  Green Salads Pear Salad
• Marny’s Warm Spinach and Basil Salad

  • 6 cups fresh spinach leaves
  • 2 cups fresh basil leaves (1 bunch)
  • ½ cup olive oil
  • 3 cloves garlic, finely chopped
  • ½ cup pine nuts
  • 4 oz prosciutto, chopped
  • Salt and pepper, to taste
  • ½ cup parmesan cheese
  Green Salads Marny’s Warm Spinach and Basil Salad
• Kristy’s Grainy Mustard Vinaigrette

  • ¾ cup apple cider
  • 2 Tbsp apple cider vinegar
  • 3 Tbsp chopped shallot
  • 1½-2 Tbsp grainy mustard
  • ½ tsp salt & ½ tsp ground pepper
  • ¼ cup olive oil + 1 Tbsp
  Dressings Kristy’s Grainy Mustard Vinaigrette
• Kristy’s Pomegranate Vinaigrette

  • 3 Tbsp pomegranate molasses
  • 2 Tbsp red wine vinegar
  • 1 Tbsp raw honey
  • 1 Tbsp Dijon mustard
  • ⅔ cup extra virgin olive oil
  • salt and pepper
  Dressings Kristy’s Pomegranate Vinaigrette
• Kristy’s Sumac Vinaigrette

  • 2 1-inch slices of yellow or white onion
  • 2 Tbsp sherry vinegar
  • 1 Tbsp + 1 tsp honey
  • 2 tsp Sumac (or more if you prefer)
  • 2 garlic cloves, finely chopped (or better minced to paste with the back of a knife)
  • salt and pepper to taste
  • ⅔ cup extra virgin olive oil
  Dressings Kristy’s Sumac Vinaigrette
• Jane (Yaya) Epstein’s Vinaigrette

  • 1 cup olive oil
  • ⅓ cup wine vinegar
  • Juice of ½ lemon
  • 2 tsp salt
  • 1 tsp sugar
  • 3 cloves garlic, crushed
  • Pepper
  • Paprika
  • Basil and/or oregano
  Dressings Jane (Yaya) Epstein’s Vinaigrette
• Kristy’s Bacon Vinaigrette

  • 4 Tbsp apple cider vinegar
  • 2 tsp brown sugar
  • 2 tsp dijon mustard
  • 1 pound bacon
  • 4 Tbsp shallots, chopped
  • 5 Tbsp olive oil
  • Salt and pepper, to taste
  • 4 Tbsp apple cider vinegar
  • 2 tsp brown sugar
  • 2 tsp Dijon mustard
  Dressings Kristy’s Bacon Vinaigrette
• Kristy’s Za’atar Salad Dressing

  • 4 fresh garlic cloves, smashed and chopped
  • ⅓ cup champagne vinegar (can be substituted with red wine vinegar)
  • 1 tsp fresh mint
  • 1 tsp fresh basil
  • 1 Tbsp fresh shallot
  • 2 Tbsp za’atar
  • optional: 1 tsp sugar
  • ½ cup extra virgin olive oil
  • salt and pepper
  Dressings Kristy’s Za’atar Salad Dressing
• Kristy’s Festive Poppy Seed Dressing

  • 4 cups Apple Cider
  • ¼ cup Apple Cider Vinegar
  • 2 Tbsp grated Onion
  • 2 Tbsp Dijon mustard
  • 1 Tbsp poppy seeds
  • 1 cup olive oil
  Dressings Kristy’s Festive Poppy Seed Dressing
• Marny’s Cream of Broccoli Soup (or Cauliflower)

  • 1 bunch broccoli (approximately 1½ lbs)
  • 1 medium sized onion, chopped
  • 2 Tbsp butter
  • 1 potato, pared and diced (1 cup)
  • 2 cans chicken broth or bouillon
  • 1½ tsp salt
  • dash of Cayenne pepper
  • 1 cup light cream
  • ⅛ tsp nutmeg
  Soups Marny’s Cream of Broccoli Soup (or Cauliflower)
• Aunt Sheri’s Fish Chowder

  • 1 pkg salt pork
  • 1 onion, chopped
  • 2 cups chicken stock or bullion
  • 2 potatoes, diced
  • 1-2 cups (approximately) cooked fish
  • 2 cups light cream
  • 2 Tbsp butter
  Soups Aunt Sheri’s Fish Chowder
• Hamburg Gourmet Vegetable Garden Soup

  • 1 Tbsp butter
  • 1 large onion, chopped
  • 1 garlic clove, crushed
  • 1½ cup thinly sliced carrots
  • 1½ cup thinly sliced celery
  • 1 medium zucchini
  • 1 can (28 oz) chicken broth
  • 1 can (16 oz) Italian tomatoes (reserve juice)
  • 1 tsp dried oregano
  • ¼ tsp basil
  • ⅛ tsp pepper
  • Parmesan cheese
  • Salt
  • Seasoned croutons
  Soups Hamburg Gourmet Vegetable Garden Soup
• Homemade Cream Soup

  • 4 Tbsp butter
  • ½ cup flour
  • 2 cups chicken broth (substitute with veggies broth if not using in a chicken recipe)
  • 1 chicken buillon cube or 1 tsp Better Than Bouillon (only for chicken soup)
  • 1 cup milk, preferably whole (but any kind works)
  • ⅓ tsp celery salt
  • ⅓ tsp onion powder
  • ⅓ tsp garlic powder
  • ⅓ tsp salt
  • ⅓ tsp pepper
  • ⅓ tsp of a "tasty" seasoning
  Soups Homemade Cream Soup
• Kathie's Tortilla Soup

  • 1 container chicken broth
  • 1 can petite tomatoes, drained
  • 1 can white corn
  • 1 can chili peppers
  • 1 onion, sliced
  • Cut up one rotisserie chicken
  • 1 pkg taco seasoning
  Soups Kathie's Tortilla Soup
• Marguarite’s Zucchini Soup

  • 1 lb ground sirloin
  • 2 onions, sliced
  • 4 - 6 carrots, sliced
  • 2 - 3 celery stalks, sliced
  • 4 - 6 potatoes, sliced
  • 4 cups water
  • 1 large can tomatoes, juice included
  • 3 tsp bouillon
  • 1 unpealed zucchini, sliced
  • 1 Large can (add petite diced) tomatoes, juice included
  • Borsini spices to taste
  Soups Marguarite’s Zucchini Soup
• Kathie (Tita) Manangan’s Tomato Soup

  • ¼ cup + 2 Tbsp olive oil
  • 2 cups chopped yellow onions
  • 6 garlic cloves, minced
  • 2 Tbsp butter
  • ¼ tsp crushed red pepper flakes
  • 1 (28 oz) can whole plum tomatoes, with juice
  • 1½ cups fresh basil leaves
  • 1 tsp fresh thyme leaves
  • 4 cups chicken stock
  • 3 lbs tomatoes
  • Kosher salt and fresh ground black pepper
  • fresh ground black pepper
  Soups Kathie (Tita) Manangan’s Tomato Soup
• Judy Worley's Hamburger Vegetable Soup

  • 1 lb extra lean ground beef
  • 1 medium onion, diced
  • 2 tsp garlic, minced
  • 1 cup carrots, sliced
  • 1 cup celery, diced
  • 8 cups beef broth
  • 28 petite tomatoes, diced
  • 2 medium potatoes, peeled and diced
  • 1 cup fresh green beans, trimmed and cut
  • 1 Tbsp tomato paste
  • 1 Tbsp Worcestershire sauce
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 cup frozen peas
  • 1 cup frozen corn
  • ⅓ cup freshly chopped parsley
  Soups Judy Worley's Hamburger Vegetable Soup
• Marny's Italian Wedding Soup

  • for the meatballs:
  • 1 large egg
  • 3 Tbsp fresh chives, finely chopped
  • 2 tsp fresh sage, finely chopped
  • 2 cloves garlic, minced
  • ¾ lb 85 or 90% lean ground beef
  • ½ lb sweet or hot Italian sausage
  • ½ cup grated Parmigiano Reggiano
  • ⅓ cup Italian seasoned bread crumbs
  • ¼ tsp salt
  • for the soup:
  • 2 Tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 6 cups high-quality chicken broth, such as Swanson (do not use low-sodium)
  • 2 cups high-quality beef broth, such as Swanson (do not use low-sodium)
  • 2 cups water
  • optional: ½ cup dry white wine
  • 1 bay leaf
  • ½ tsp salt
  • ¼ tsp white pepper (okay to use black pepper)
  • 1 cup small pasta such as dittalini
  • 4 oz fresh spinach, stems trimmed and roughly chopped (once prepped, you should have about 3 packed cups)
  • Parmigiano Reggiano, for serving
  Soups Marny's Italian Wedding Soup
• Kathie (Tita) Manangan’s White Bean Soup with Pepper and Bacon

  • 1½ cups dried navy beans
  • 5 bacon slices
  • 2 cups chopped red bell pepper
  • 2 cups chopped onion
  • 1 cup chopped carrot
  • 1 tsp sugar
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ¼ tsp black pepper
  • ⅛ tsp ground red pepper
  • 4 garlic cloves, minced
  • 3 cans (16 ounce) beef broth
  • ½ cup chopped fresh parsley
  Soups Kathie (Tita) Manangan’s White Bean Soup with Pepper and Bacon
• Judy Reagan’s Quick and Easy Quiche

  • 2 cans (6 oz) marinated artichoke hearts
  • ¼ lb mushrooms, sliced
  • ½ lb Muenster cheese, shredded
  • 1¼ cup milk
  • ½ tsp salt
  • ⅛ tsp pepper
  • 6 eggs
  Lunch Judy Reagan’s Quick and Easy Quiche
• Marny’s Quickie Muenster Quiche

  • 2 pkgs (8 oz) sliced Muenster cheese
  • 6 eggs, beaten
  • ½ cup milk
  • ½ cup green chili peppers, diced
  • ¼ tsp hot pepper sauce
  • ¼ tsp salt
  Lunch Marny’s Quickie Muenster Quiche
• Joy (Ya Ya) Radatti’s Quiche Lorraine

  • 12 slices of bacon, crisply fried and crumbled
  • 1 cup shredded natural swiss cheese
  • ⅓ cup minced onion
  • 4 eggs
  • 2 cups half-and-half
  • ¾ tsp salt
  • ¼ tsp sugar
  • ⅛ tsp cayenne red pepper
  Lunch Joy (Ya Ya) Radatti’s Quiche Lorraine
• Karen (Ya Ya) Pohlman’s Lunch Special

  • 1 cup of cut-up chicken or 1 can tuna
  • ½ cup cheese
  • 1 cup celery, chopped
  • ¼ cup onion
  • ¼ cup mayonaise
  • Rolls
  Lunch Karen (Ya Ya) Pohlman’s Lunch Special
• Paige’s Chicken Salad with Red Grapes and Pecans

  • 4 whole, boneless chicken breasts, poached and skinned
  • 1 cup diced celery
  • 1½ cup seedless red grapes, halved
  • ¾ cup pecan halves (or walnuts)
  Lunch Paige’s Chicken Salad with Red Grapes and Pecans
• Lemon Mayo

  • 2 eggs
  • 2 Tbsp Tarragon vinegar
  • 2½ tsp lemon juice
  • 2 Tbsp Dijon mustard
  • 1½ cup olive oil
  • 1 cup corn oil
  • 2 tsp dried tarragon
  Lunch Lemon Mayo
• Marny’s Grilled Cheese with Quattro Formaggi

  • 2 Tbsp unsalted butter, room temperature
  • 2 thick slices of bread
  • ½ tsp garlic powder
  • 1 oz sliced provolone
  • 1 oz sliced mozzarella
  • 1 oz sliced Fontina
  • ½ oz crumbled Gorgonzola
  Lunch Marny’s Grilled Cheese with Quattro Formaggi
• Keri’s Tuna Salad

  • 1 can tuna
  • onion and celery, chopped
  • 3 Tbsp sweet pickle relish
  • 1 tsp mustard
  • Old Bay seasoning, to taste
  • Salt and pepper, to taste
  Lunch Keri’s Tuna Salad
• Marny’s Asian Chicken Salad

  • 4 whole boneless chicken breasts, cooked and cut into ¼” pieces
  • 1 red pepper, cored, seeded and cut into strips
  • 1 small jicama, peeled and cut into strips
  • 1 can sliced water chestnuts, drained
  • 5 scallions cut into pieces
  • 4 dozen snow peas, trimmed, stringed and blanched briefly in boiling water
  • ¼ cup toasted cashews
  • 2 Tbsp fresh parsley
  • ½ cup teriyaki sauce
  • ¼ cup sesame oil (or olive oil)
  • ¼ cup safflower oil (or olive oil)
  • 2 Tbsp rice vinegar
  • 2 Tbsp dry sherry (or red wine)
  • 1 Tbsp brown sugar
  • Few drops of hot chili oil (or hot sauce)
  • 3 Tbsp toasted sesame seeds
  Lunch Marny’s Asian Chicken Salad
• Marny’s Lobster Fiesta Salad

  • 2 lbs cooked fresh lobster or crab
  • 1 ripe papaya, peeled and cut into strips
  • 1 ripe small cantaloupe
  • 2 ripe large plum tomatoes, seeded and diced
  • 2 Tbsp chopped fresh dill
  • 2 Tbsp chopped fresh chives
  • 1 Tbsp finely chopped fresh ginger root
  • Orange Vinaigrette (recipe follows)
  • 2 bunches watercress
  Lunch Marny’s Lobster Fiesta Salad
• Orange Vinaigrette

  • ¼ cup fresh orange juice
  • 2 Tbsp red wine vinegar
  • 1 Tbsp Dijon
  • 1 cup olive oil
  • Salt and pepper, to taste
  Lunch Orange Vinaigrette
• Marny’s Egg Salad with Bacon and Horseradish

  • 12 hard cooked eggs, peeled and chopped
  • 6 celery stalks, chopped
  • 5 scallions, sliced
  • 12 oz bacon, cut into 1” squares, cooked crisp and drained
  • 2 Tbsp caraway seeds
  • 3 tsp horseradish
  • 1 cup mayonnaise
  • salt and pepper, to taste
  • ½ cup fresh parsley
  Lunch Marny’s Egg Salad with Bacon and Horseradish
• Kathie's Hawaiian Roll Sliders

  • 2 pkg Hawaiian sweet dinner rolls (12 pieces per package)
  • 1 pkg (16 oz) deli sandwich ham
  • 12 slices of Swiss cheese
  • ½ cup butter, melted
  • 1 Tbsp poppy seeds
  • 1½ tsp Worcestershire sauce
  • 1½ tsp brown or Dijon mustard
  • 1 tsp onion powder
  Lunch Kathie's Hawaiian Roll Sliders
• Marny’s Chicken, Avocado and Papaya Salad

  • 3 whole boneless chicken breasts, cooked and sliced
  • 2 ripe papayas, peeled and sliced
  • 2 ripe avocados, peeled and sliced
  • ½ cup fresh lime juice
  • ¾ cup walnut (or olive) oil
  • zest of one lime, finely grated
  • ½ cup coarsely chopped walnuts
  • ½ cup watercress leaves
  • Salt and pepper, to taste
  Lunch Marny’s Chicken, Avocado and Papaya Salad
• Aunt Nancy’s Crazy Tomatoes

  • 3 large tomatoes
  • 1 cup white onions, chopped
  • 1 cup brown sugar
  • 1 cup bread crumbs
  • 1 stick of melted butter
  Vegetables Aunt Nancy’s Crazy Tomatoes
• Marny’s Zucchini Bake

  • ½ cup sour cream
  • 1 cup sliced cooked zucchini, cooked in butter until tender
  • 1 cup carrot, shredded
  • ½ cup onion, chopped
  • 1 cup Portbello mushrooms
  • 2 cups herb seasoned stuffing mix
  • ¼ cup melted butter
  Vegetables Marny’s Zucchini Bake
• Marny’s Vegetable Bake

  • ½ cup olive oil
  • ½ cup dry white wine
  • 8 garlic cloves, crushed
  • 1 cup basil leaves, chopped
  • 1 tsp salt
  • 1 tsp black pepper
  • 8 small red potatoes
  • 1 eggplant, peeled
  • 8 plum tomatoes
  • 2 peppers (red, green, yellow)
  • 1 small radicchio
  • 2 zucchini (or other vegetables substituted)
  Vegetables Marny’s Vegetable Bake
• Grandma Lucy’s Broccoli Supreme

  • 1½ heads fresh broccoli or 1 (10 oz) frozen
  • 1 can Cream of chicken soup*
  • 1 Tbsp flour
  • ½ cup sour cream
  • ¼ cup carrot, grated
  • 1 Tbsp grated onion
  • ¼ tsp salt
  • ⅛ tsp pepper
  • ¾ cup herb seasoned stuffing mix
  • 2 tbsp butter, melted
  Vegetables Grandma Lucy’s Broccoli Supreme
• Paige’s Brussels Sprouts with Maple Vinaigrette

  • 4 cups brussels sprouts
  • 4 Tbsp sherry vinegar
  • 4 Tbsp maple syrup
  • 1 Tbsp Dijon mustard
  • ½ cup oil
  • pinch grated nutmeg
  • salt and pepper
  • 1 cup walnuts, chopped
  Vegetables Paige’s Brussels Sprouts with Maple Vinaigrette
• Pennsylvania Dutch Corn Fritters

  • 1 can creamed style corn
  • 2 egg whites, beaten separately until stiff
  • 3 Tbsp flour
  • salt and pepper
  Vegetables Pennsylvania Dutch Corn Fritters
• Marny’s Sweet ‘n Sour Baked Bean Salad

  • 8 slices bacon (fry, crisp), crumble, set aside
  • 2 large white onions, cut into rings
  • ¾ cup brown sugar
  • 1 tsp dry mustard
  • ½ tsp garlic powder
  • 1 tsp salt
  • ½ cup cider vinegar
  • 2 cans (15 oz) butter beans, drained
  • 1 can lima beans, drained
  • 1 can kidney beans, drained
  • 2 cans Campbell’s home style or barbeque beans
  Vegetables Marny’s Sweet ‘n Sour Baked Bean Salad
• Aunt Lynnie’s Veggie Casserole

  • ½ lb broccoli, baby cauliflower, and carrots, cooked
  • ½ cup sliced celery
  • ½ tsp salt
  • ⅛ tsp pepper
  • ⅛ tsp nutmeg
  • 1 bay leaf
  • 1 can chicken broth
  • 3 Tbsp butter
  • 2 Tbsp flour
  • 2 cups half-and-half
  Vegetables Aunt Lynnie’s Veggie Casserole
• Bobby Foster’s Squash Parmesan

  • 3 small yellow summer squash, thinly sliced
  • ¼ cup chopped onion
  • 2 Tbsp water
  • 2 Tbsp grated fresh Parmesan cheese
  Vegetables Bobby Foster’s Squash Parmesan
• Marny’s Spinach Casserole

  • 1 box frozen chopped spinach
  • 1 cup of Cream of mushroom soup*
  • 1 Tbsp onion, grated
  • 1 egg, beaten
  • ¼ cup melted butter
  • ¾ cup cheddar cheese, grated
  • 1 cup Pepperidge Farm dry stuffing, seasoned
  Vegetables Marny’s Spinach Casserole
• Keri’s Sautéed Spinach

  • 1 bunch of spinach leaves
  • 1 Tbsp garlic
  • 1½ Tbsp soy sauce
  • 1 Tbsp oil of your choice
  Vegetables Keri’s Sautéed Spinach
• Marny’s Creamed Spinach

  • 5 bags spinach
  • 1 Tbsp butter
  • 1 Tbsp all purpose flour
  • ½ cup warm milk, plus more for thinning
  • ¾ tsp salt
  • ¼ tsp black pepper
  • ⅛ tsp ground nutmeg
  • pinch of Cayenne pepper
  • 4 oz cream cheese, room temperature
  Vegetables Marny’s Creamed Spinach
• Aunt Lynnie’s Eggplant Parmigiana

  • 1 large eggplant
  • ¾ cup cooking oil
  • 1½ cup tomato sauce
  • ¼ cup Parmesan cheese
  • ½ lb Mozzarella cheese, grated
  Vegetables Aunt Lynnie’s Eggplant Parmigiana
• Nana’s Eggplant

  • 1 Eggplant, peeled and sliced
  • 1 Egg
  • ½ cup of Bread crumbs
  Vegetables Nana’s Eggplant
• Bobby Foster’s Acorn Squash with Cranberry Filling

  • 2 large acorn squash
  • 1 cup cranberry sauce
  • 2 Tbsp orange juice
  • 2 Tbsp brown sugar
  • ½ tsp ground cinnamon
  Vegetables Bobby Foster’s Acorn Squash with Cranberry Filling
• Keri’s Roasted Tomatoes

  • 2 pkgs grape, cherry or other small tomatoes (washed and cut in half)
  • 2 - 4 Tbsp olive oil
  • Salt and black pepper, to taste
  • 2 Tbsp fresh basil, minced
  • 2 Tbsp balsamic vinegar
  • 1 small shallot, minced
  Vegetables Keri’s Roasted Tomatoes
• Marny’s Squash Sauté

  • 3 Tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium yellow summer squash, cut into thin strips
  • 2 medium size zucchini, unpeeled and cut into thin strips
  • 1 large red pepper, cored, seeded and cut into thin strips
  • 1 large green pepper, cored, seeded and cut into thin strips
  • 1 tsp oregano
  • salt and pepper, to taste
  • ½ cup finely crumbled Chevre or Feta cheese
  • 1 Tbsp fresh lemon juice
  Vegetables Marny’s Squash Sauté
• Keri’s Quick Winter Squash Puree

  • ⅓ cup fat free, less-sodium chicken broth
  • 1 pkg (12 oz) frozen cooked butternut squash
  • 1 Tbsp butter
  • ½ tsp grated orange rind
  • 1½ tsp maple syrup
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  Vegetables Keri’s Quick Winter Squash Puree
• Crispy Brussel Sprouts

  • 1½ pounds brussel sprouts
  • 3 Tbsp olive oil
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp honey (or maple syrup)
  • spicy variation: 1 tsp hot sauce + more to drizzle
  Vegetables Crispy Brussel Sprouts
• Carey Belle’s Summer Veggie Casserole

  • 1 medium organic zucchini, thinly sliced
  • 3 medium tomatoes, thinly sliced – no seeds
  • 1 medium organic summer squash, thinly sliced
  • 1 clove garlic, minced
  • 2 Tbsp + 1 tsp olive oil
  • ¼ cup basil pesto
  • 12 ounces organic fresh mozzarella, thinly sliced
  • 2 Tbsp Panko breadcrumbs
  Vegetables Carey Belle’s Summer Veggie Casserole
• Summer’s Brussel Sprouts with Bacon

  • 3 slices bacon, chopped
  • 1 Tbsp extra-virgin olive oil, 1 turn of the pan
  • 1 shallot, chopped
  • 1½ pounds Brussel sprouts, trimmed: small spouts left whole, large sprouts halved
  • Salt and pepper, to your taste
  • 1 cup chicken broth
  Vegetables Summer’s Brussel Sprouts with Bacon
• Jane (Yaya) Epstein’s Roasted Vegetables

  • your choice of: broccoli florets, cauliflower florets, halved brussels sprouts, carrots, zucchini, parsnips
  Vegetables Jane (Yaya) Epstein’s Roasted Vegetables
• Keri’s Chili Lime Corn on the Cob

  • 3 Tbsp olive oil
  • 1 tsp lime zest
  • 1 tsp chili powder
  • ¼ tsp garlic powder
  • ½ tsp sea salt
  • ½ tsp finely cracked black pepper
  Vegetables Keri’s Chili Lime Corn on the Cob
• Marny’s Green Beans in a Wok

  • 2 Tbsp honey
  • 2 Tbsp soy sauce
  • 4 cloves garlic, minced
  • ¼ tsp Kosher salt
  • ¼ tsp crushed red pepper flakes
  • 2 lb fresh green beans, trimmed and halved
  Vegetables Marny’s Green Beans in a Wok
• Lori Seppi’s Carrots

  • Carrots (2 to 4 per person)
  • Butter, 1 Tbsp per carrot
  • Honey
  Vegetables Lori Seppi’s Carrots
• Marny’s Roasted Broccolini with Lemon and Toasted Garlic Bread Crumbs

  • 1 pound broccolini, ends trimmed
  • 3 Tbsp olive oil, divided
  • ½ tsp Kosher salt, more as needed
  • ⅛ tsp red pepper flakes or freshly ground black pepper + more to taste
  • 2 garlic cloves, minced
  • ⅓ cup coarse bread crumbs
  • ¼ cup freshly grated Parmigiano Reggiano
  • 1 lemon, zested and halfed
  Vegetables Marny’s Roasted Broccolini with Lemon and Toasted Garlic Bread Crumbs
• Marny’s Asparagus and Prosciutto Dish

  • 1 lb asparagus
  • 4 oz prosciutto
  • 1-2 Tbsp olive oil
  • Pepper, to taste
  • 1 Tbsp lemon zest
  • 2 Tbsp parmesan cheese
  Vegetables Marny’s Asparagus and Prosciutto Dish
• Marny’s Leftover Corn on the Cob

  • ½ lb bacon
  • 1-2 cloves garlic, minced
  • 2 scallions, diced
  • ½ cup peppers, diced
  • 1 cup leftover cooked + shaved corn
  Vegetables Marny’s Leftover Corn on the Cob
• Nancy Zierk's Peppered Beans

  • 1 quart (2 cans) white beans (Do not discard the liquid!)
  • ½ to 1 lb bacon, fried and chopped
  • 2 Tbsp coarse pepper
  • 1 cup brown sugar
  • 1 medium onion, chopped
  Vegetables Nancy Zierk's Peppered Beans
• California Spinach and Potato Casserole

  • 2 packages of chopped spinach
  • 2 medium potatoes, cook until tender
  • 2 Tbsp onion
  • 2 Tbsp butter
  • 2 Tbsp of flour
  • 3 cups milk
  • 1 tsp celery salt
  • ½ cup grated Cheddar cheese
  Vegetables California Spinach and Potato Casserole
• Marny's Veggie Puree

  • 3 large turnips, peeled and cut to uniform chunks (or cauliflower bits)
  • 1 quart milk or cream
  • 3 fresh thyme sprigs
  • 1 clove garlic, peeled and gently smashed with the side of a knife
  • ½ cup (1 stick) unsalted butter, cut into small cubes
  • Kosher salt
  • Black pepper, freshly ground
  Vegetables Marny's Veggie Puree
• Jane (Yaya) Epstein’s Pasta

  • ¼ cup extra virgin olive oil
  • ¼ tsp crushed red pepper
  • 1 tsp salt
  • 1 tsp dried oregano
  • 2 large clove garlic, minced
  • 1 zest of lemon, finely grated
  • Generous shake of black pepper
  Carbs (Potatoes, Rice, Pasta) Jane (Yaya) Epstein’s Pasta
• Amy’s Twice-Baked Potatoes

  • 8 potatoes
  • olive oil for brushing
  • 1 cup of sour cream
  • 4 cups shredded cheese
  • ½ cup bacon bits
  • salt and pepper, to taste
  • optional: chives as topping
  Carbs (Potatoes, Rice, Pasta) Amy’s Twice-Baked Potatoes
• Pennsylvania Dutch Noodles and Bread

  • Cubed bread
  • Butter
  • Noodles, cooked
  Carbs (Potatoes, Rice, Pasta) Pennsylvania Dutch Noodles and Bread
• Nana’s Fettuccini Alfredo

  • 12 oz fettuccini
  • ½ cup butter
  • ½ cup half-and-half
  • ¾ cup parmesan cheese
  • Parsley
  • Salt and pepper
  Carbs (Potatoes, Rice, Pasta) Nana’s Fettuccini Alfredo
• Kathie (Tita) Manangan’s Baked Ziti with Spinach and Tomatoes

  • 12 ounces hot Italian sausage or regular sausage, take the casing off
  • 1 medium onion chopped
  • 5 cloves chopped garlic
  • 3½ cups (28 ounces) of diced tomatoes
  • ½ cup pesto sauce
  • Salt and pepper to taste
  • Vegetable oil
  • 10 oz Ziti or Penna pasta, cooked
  • 1 pkg (6 oz) ready to use spinach leaves
  • 8 ounce Mozzarella cheese, shredded
  • 1 cup grated Parmesan cheese
  Carbs (Potatoes, Rice, Pasta) Kathie (Tita) Manangan’s Baked Ziti with Spinach and Tomatoes
• Nana’s Hot Macaroni Salad

  • 4 slices bacon
  • 1 can Ceam of celery soup
  • 1½ Tbsp vinegar
  • ½ tsp sugar
  • 8 oz macaroni, cooked and drained
  • ½ cup celery, chopped
  • ¼ cup scallions, sliced
  • Dash pepper
  Carbs (Potatoes, Rice, Pasta) Nana’s Hot Macaroni Salad
• Cream of Celery Soup

  • 3 Tbsp butter
  • 1 cup chopped onions
  • 1½ cup sliced leeks
  • 6½ cups chopped celery
  • 2 cloves garlic, minced
  • 4½ cups chicken stock
  • 2 bay leaves
  • ⅓ cup cream
  • Salt and pepper, to taste
  Carbs (Potatoes, Rice, Pasta) Cream of Celery Soup
• Pennsylvania Dutch Potato Filling

  • 6 large potatoes
  • celery and onion, generous amount
  • 2 eggs
  • Bread cubes
  • Parsley
  • 2 tbsp flour more or less
  Carbs (Potatoes, Rice, Pasta) Pennsylvania Dutch Potato Filling
• Kathie (Tita) Manangan’s Wasabi Potatoes

  • Yucan Gold Potatoes
  • Butter
  • Half-and-half
  • Asian wasabi paste (½ tube)
  Carbs (Potatoes, Rice, Pasta) Kathie (Tita) Manangan’s Wasabi Potatoes
• Hamburg Gourmet Garlic Potatoes

  • 8 potatoes sliced thinly
  • ½ cup olive (or grape seed) oil
  • 1 tsp salt
  • 2 tbsp parmesan cheese
  • Dash of paprika
  • Pepper
  • Garlic salt
  Carbs (Potatoes, Rice, Pasta) Hamburg Gourmet Garlic Potatoes
• Marny’s Scalloped Potatoes

  • 2 Tbsp unsalted butter
  • 1 onion, chopped fine
  • 1 Tbsp minced fresh thyme or 1 teaspoon dried
  • 2 garlic cloves, minced
  • 1¼ tsp salt
  • ¼ tsp pepper
  • 2½ pounds russet potatoes (5 medium), peeled and sliced ⅛-inch thick
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 2 bay leaves
  • 1 cup (4 ounces) cheddar cheese, shredded
  Carbs (Potatoes, Rice, Pasta) Marny’s Scalloped Potatoes
• Nana’s Easy Parsley Potatoes

  • Potatoes
  • Flour
  • Milk or half-and-half
  • Butter
  • Parsley
  Carbs (Potatoes, Rice, Pasta) Nana’s Easy Parsley Potatoes
• Marny’s Roasted Potatoes
  Carbs (Potatoes, Rice, Pasta) Marny’s Roasted Potatoes
• Kent’s Grilled Potatoes

  • Sliced Potatoes
  • Veggies: onions, peppers, mushrooms (chopped)
  • Olive Oil & Butter
  • Parmesan cheese
  • Spices: crushed red pepper (to taste), Old Bay
  Carbs (Potatoes, Rice, Pasta) Kent’s Grilled Potatoes
• Hamburg Gourmet Horseradish Potatoes

  • 6 to 8 medium potatoes, peeled and shoestring shape (Place potatoes in water while preparing sauce)
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 2 cups heavy cream
  • Salt and pepper, to taste
  • 1 Tbsp horseradish
  • 1 Tbsp parsley, chopped
  • ½ tsp caraway seeds
  • 2 Tbsp unflavored bread crumbs
  Carbs (Potatoes, Rice, Pasta) Hamburg Gourmet Horseradish Potatoes
• Becky's Perfect Mashed Potatoes
  Carbs (Potatoes, Rice, Pasta) Becky's Perfect Mashed Potatoes
• Marny’s Sweet Potato Casserole

  • 4 medium sweet potatoes or yams
  • ¼ cup brown sugar
  • ¼ cup butter
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ¼ tsp nutmeg
  • ¼ cup chopped pecans
  Carbs (Potatoes, Rice, Pasta) Marny’s Sweet Potato Casserole
• Fran Hays’ Hash Brown Casserole

  • 12 square hash brown potatoes, thawed out
  • 1 cup sour cream
  • 1 cup grated cheese
  • 1 cup corn flake cereal
  • 2 can Cream of mushroom soup*
  • A few chopped green onion tops
  Carbs (Potatoes, Rice, Pasta) Fran Hays’ Hash Brown Casserole
• Cindy Levine’s Basmati Rice

  • 1 can beef consume
  • 1 can French onion soup
  • 4 oz Portobello or shiitake mushrooms, sliced
  • 1⅓ cups Basmati rice
  • 1 stick melted butter
  • 2 Tbsp grated parmesan cheese
  Carbs (Potatoes, Rice, Pasta) Cindy Levine’s Basmati Rice
• Chris Krause’s Green Chilli Rice Casserole

  • 1 can (4 oz) diced green chiles
  • 3 cups sour cream
  • 1 tsp salt
  • 3 cups cooked rice
  • 3 cups shredded Jack cheese
  Carbs (Potatoes, Rice, Pasta) Chris Krause’s Green Chilli Rice Casserole
• Aunt Gail’s Rice Pilaf

  • 1 cup uncooked long grain rice
  • 2 Tbsp butter
  • 3 tsp curry powder
  • 2 cup chicken bouillon
  • ¼ cup slivered toasted blanched almonds
  Carbs (Potatoes, Rice, Pasta) Aunt Gail’s Rice Pilaf
• Keri’s Risotto

  • 6 Tbsp butter
  • 1 onion, chopped
  • 1 tsp garlic
  • 2½ - 3 cans of chicken broth
  • 1 cup basmati rice
  • ¼ cup Parmesan cheese
  • 1 tsp parsley
  Carbs (Potatoes, Rice, Pasta) Keri’s Risotto
• Nana’s Rice Casserole

  • 1 stick butter, melted
  • 1 cup of rice (I like basmati)
  • 1 can onion soup (or can use dry packet of Onion and 1 cup of water)
  • ½ lb mushrooms, chopped (cooked in 1 Tbsp of olive oil until limp)
  • 1 can water chestnuts, chopped
  • 1 can chicken broth (add more if getting too dry as it is cooking)
  Carbs (Potatoes, Rice, Pasta) Nana’s Rice Casserole
• Hamburg Gourmet White Rice Browned

  • 1 cup of butter
  • 2 cups of raw white rice (Does not work with brown rice!)
  • 2¼ tsp salt
  • ¼ tsp pepper
  • 2 cans beef consommé (or 2 bouillon cubes in 2 cups water, reduce salt)
  • 2 cups water
  • ½ cup, chopped blanched almonds
  Carbs (Potatoes, Rice, Pasta) Hamburg Gourmet White Rice Browned
• Bobby Foster’s Mashers

  • 2 to 3 dozen red small potatoes
  • ¼ cup olive oil
  • 1 Tbsp Kosher salt
  • 2 Tbsp Parsley
  Carbs (Potatoes, Rice, Pasta) Bobby Foster’s Mashers
• Mustard Aioli Roasted Potatoes

  • ½ cup mayonnaise
  • 2 Tbsp Dijon mustard
  • 2 Tbsp whole grain mustard
  • 1 tsp honey
  • 2 garlic cloves, minced
  • 2 Tbsp fresh lemon juice
  • 1 tsp coarse Kosher salt
  • 3 pounds Yukon gold potatoes, cut into 1-inch chunks
  • 2 Tbsp parsley, finely chopped
  • 2 Tbsp chives, finely chopped
  • 1 lemon, zest and juice
  Carbs (Potatoes, Rice, Pasta) Mustard Aioli Roasted Potatoes
• Enchiladas

  • for the enchilada sauce:
  • 1 Tbsp olive oil
  • 2 Tbsp chili powderr
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ¾ tsp salt
  • 2 Tbsp tomato paste
  • 15 oz (2 cups) tomato sauce
  • 1 Tbsp olive oil
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 1 lb. ground beef or shredded chicken
  • 2 garlic cloves, minced
  • 1 tsp chili powder
  • ¾ tsp salt
  • ½ tsp pepper
  • 15 oz (1 can) beans (black, pinto, or kidney)
  • 1 cup enchilada sauce + 1 cup enchilada sauce for the top
  • 1 cup pepper jack cheese + 1 cup pepper jack cheese for the top
  • 8 tortillas (I like flour or brown rice tortillas, I haven't made this with corn.)
  Carbs (Potatoes, Rice, Pasta) Enchiladas
• Keri’s Jasmine Rice with Edamame

  • 2 cups water
  • 1½ cups of Jasmine rice (or long grain white rice)
  • 1 pound (about 8 oz) boiled soybeans (edamame), shelled
  • 1 Tbsp peanut oil
  • ¾ tsp salt
  • 1½ Tbsp sesame seeds, toasted
  Carbs (Potatoes, Rice, Pasta) Keri’s Jasmine Rice with Edamame
• Marny's Spinach Lasagna

  • for the spinach:
  • 2 Tbsb butter, divided
  • 2 Tbsp extra virgin olive oil
  • ½ cup shallot, finely minced
  • 2 Tbsp garlic, minced
  • Kosher salt and freshly ground black pepper
  • 2 pounds fresh flat or curly spinach leaves, washed and dried
  • for the ricotta:
  • 2 pounds fresh ricotta cheese
  • 2 large eggs
  • 4 ounces finely grated Parmigiano Reggiano cheese
  • 1 tsp nutmeg, freshly grated
  • for the white sauce:
  • 4 Tbsp butter
  • ¼ cup flour
  • 4 cups (1 quart) whole milk
  • 12 ounces grated low moisture mozzarella cheese
  • 12 ounces grated Comte, Gruyere, or Emmentaler cheese
  Carbs (Potatoes, Rice, Pasta) Marny's Spinach Lasagna
• World's Best Lasagna

  • 1 pound sweet Italian sausage
  • ¾ pound lean ground beef
  • ½ cup onion, minced
  • 2 cloves garlic, crushed
  • 28 ounces (1 can) crushed tomatoes
  • 2 cans (6 ounces) tomato paste
  • 2 cans (6.5 ounces) tomato sauce
  • ½ cup water
  • 2 Tbsp white sugar
  • 1½ tsp dried basil leaves
  • 1 tsp Italian seasoning
  • 1½ tsp salt, divided (or to taste)
  • ¼ tsp ground black pepper
  • 4 Tbsp fresh parsley, chopped
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg
  • ¾ pound mozzarella cheese, slices
  • ¾ cup Parmesan cheese, grated
  Carbs (Potatoes, Rice, Pasta) World's Best Lasagna
• Marny’s Shell Fish and Pasta Dish

  • ½ cup butter
  • 1 lb fettuccini
  • 1 lb shrimp, peeled and deveined
  • 1 lb scallops
  • 3 fresh cloves of garlic, diced
  • 3 scallions, chopped
  • ½ cup cheddar cheese, grated
  • ½ cup white wine
  • 1 tsp basil
  • 1 tsp parsley
  Fish Marny’s Shell Fish and Pasta Dish
• Marny’s Seafood Casserole

  • 1 large green pepper
  • 1 large onion
  • 1 cup chopped celery
  • 1 can (6½ oz) crab meat
  • 1 can (4½ oz) shrimp
  • 1 cup mayonnaise
  • 1 Tbsp Worcestershire sauce
  • salt and pepper
  Fish Marny’s Seafood Casserole
• Marny’s Seafood Bisque Casserole

  • ½ lb shrimp
  • ½ lb crab meat
  • ½ lb fresh scallops
  • 7 Tbsp butter
  • 5 Tbsp sherry or white wine
  • ½ tsp salt
  • ¼ tsp pepper
  • 3 Tbsp flour
  • ¾ half-and-half
  • ½ cups bread crumbs
  • ¼ Parmesan cheese
  Fish Marny’s Seafood Bisque Casserole
• Paige’s Seafood Lasagna

  • Seafood Sauce:
  • 3 Tbsp olive oil
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 5 cups canned plum tomatoes (packed in tomato puree)
  • ½ cup dry white wine
  • Salt and pepper, to taste
  • 1 cup heavy cream (or half-and-half)
  • 2 Tbsp white wine
  • 1 lb shrimp, shelled, and poached briefly
  • 1 lb scallops, poached briefly
  • 3 dozen mussels, steamed and shelled
  • 2 dozen littleneck clams, steamed and shelled
  • 1¼ lb lasagna noodles, preferably fresh tomato noodles
  • Filling:
  • 3 cups Ricotta cheese
  • 8 oz cream cheese (room temperature)
  • 2 eggs
  • 1 pkg (10 oz) spinach, cooked, drained, and chopped
  • 1 lb cooked lump crabmeat, shredded
  • optional: 1 sweet red pepper, seeded and diced
  • 1 bunch scallions (green onions), sliced
  • ½ cup fresh basil, chopped
  • salt and pepper, to taste
  • 1½ lb Mozzarella cheese, thinly sliced
  Fish Paige’s Seafood Lasagna
• C.R.’s White Clam Sauce

  • 1 clove garlic, chopped
  • 1 Tbsp fresh parsley, chopped
  • ¼ tsp fresh basil leaves, chopped
  • 4 Romano tomatoes, chopped
  • ¼ cup virgin olive oil
  • ¼ cup white wine
  • 2 cans chopped clams
  • 1 bottle (8 oz) clam juice
  • optional: Shrimp and/or scallops
  Fish C.R.’s White Clam Sauce
• Marny’s Grilled Jumbo Shrimp with Prosciutto and Basil

  • 1 cup dry white wine
  • 1 cup olive oil
  • ¼ cup fresh lemon juice
  • 2 Tbsp Dijon mustard
  • ½ cup chopped fresh basil
  • 24 raw Jumbo shrimp, cleaned
  • bunch of basil leaves, chopped
  • 24 prosciutto, chopped
  Fish Marny’s Grilled Jumbo Shrimp with Prosciutto and Basil
• Keri’s Grilled Shrimp with Mint and Cilantro Pesto

  • 2 Tbsp olive oil
  • 1 Tbsp fresh Italian parsley, chopped
  • 1½ tsp minced garlic
  • ½ tsp ground black pepper
  • ¼ tsp salt
  • 24 jumbo shrimp, peeled, deveined, and tails still intact
  • 2 Tbsp fresh lemon juice
  • ½ cup Mint and cilantro pesto (Recipe is on the next page.)
  Fish Keri’s Grilled Shrimp with Mint and Cilantro Pesto
• Mint and Cilantro Pesto

  • ½ cup walnuts, toasted
  • ¼ cup freshly grated parmesan cheese
  • 3 garlic cloves, peeled
  • ½ tsp ground black pepper
  • ½ tsp salt
  • ¼ tsp dried crushed red pepper
  • 1 cup (packed) fresh cilantro leaves
  • 1 cup (packed) fresh mint leaves
  • 2 Tbsp fresh lemon juice
  • ⅓ cup olive oil
  Fish Mint and Cilantro Pesto
• Keri’s Macadamia Nut Crusted Halibut

  • 1 cup Panko bread crumbs
  • 1 cup macadamia nuts, crushed
  • ¼ cup olive oil
  • ¼ cup parsley
  • pinch of salt and pepper
  • 1 jar of Major Grey’s Chutney
  • 8 pieces of Halibut, approximately ¼ to ½ lb each
  Fish Keri’s Macadamia Nut Crusted Halibut
• Carey Belle’s Glazed Mahi Mahi

  • 1 Tbsp honey
  • 3 Tbsp soy sauce
  • 3 Tbsp balsamic vinegar
  • 1 tsp grated fresh ginger root
  • 1 clove garlic, crushed or to taste
  • 2 tsp olive oil
  • 4 mahi mahi fillets (6 ounce)
  • salt and pepper, to taste
  • 1 Tbsp vegetable oil
  Fish Carey Belle’s Glazed Mahi Mahi
• Marny’s Broiled Haddock (or Any White Fish)

  • 2 lbs haddock fillets
  • ½ tsp onion powder
  • ½ tsp paprika
  • ½ tsp pepper and salt
  • ¼ tsp cayenne pepper
  • 1 Tbsp butter, cut in small pieces
  • 1 lemon, cut into wedges
  Fish Marny’s Broiled Haddock (or Any White Fish)
• Erik's Slammin' Salmon

  • 3 lbs Salmon with skin on it
  • 1 jar of Sweet Baby Ray’s BBQ sauce
  • ½ cup grated ginger
  • ½ cup brown sugar
  • 1 orange slice
  • 1 lemon slice
  • 1 head of iceberg lettuce
  Fish Erik's Slammin' Salmon
• Kathie’s Salmon in Foil

  • 1 Tbsp onion juice
  • 1 Tbsp parsley
  • 1 Tbsp fresh dill, chopped
  • 1 Tbsp French’s yellow mustard
  • salt and pepper
  • 1 cup mayo
  • ⅓ cup veg oil
  • ½ cup honey
  • 1 Tbsp minced onions
  • pinch of salt
  • 1 Tbsp parsley
  • Tbsp French's mustards
  Fish Kathie’s Salmon in Foil
• Marny's White Fish Dish

  • ⅓ cup Panko bread crumbs
  • ⅓ crushed potato chips
  • ⅓ cup parmesan cheese
  • ¼ tsp cayenne pepper
  • ½ tsp paprika
  • 1 Tbsp melted butter
  Fish Marny's White Fish Dish
• Rosemary’s Deviled Seafood

  • ¼ cup green pepper, chopped
  • ¼ cup onion, chopped
  • ½ cup celery, chopped
  • 1 tsp. Worcestershire sauce
  • ½ tsp salt
  • 1 can shrimp (drained) or fresh shrimp (cooked)
  • 1 can lump crabmeat (drained)
  • 2 cups herb seasoned stuffing
  • 1 cup mayonnaise
  • 8 puff pastry shells
  Fish Rosemary’s Deviled Seafood
• Nana’s Shrimp Tetrazzini

  • 2 Tbsp butter
  • 1 medium onion, chopped
  • 8 oz shrimp
  • 8 oz mushrooms
  • ¼ cup flour
  • ¼ cup mayo
  • 1 tsp salt
  • 2 cups milk
  • 8 oz spaghetti
  • Parmesan cheese, grated
  Fish Nana’s Shrimp Tetrazzini
• Hamburg Gourmet Sour Cream Dill Sauce for Any Fish

  • ½ cup sour cream
  • 1 Tbsp Dijon mustard
  • 2 Tbsp chopped chives
  • 2 Tbsp sugar
  • 1 tsp diced dill weed
  Fish Hamburg Gourmet Sour Cream Dill Sauce for Any Fish
• Hamburg Gourmet Herb Sauce for Any Fish

  • ½ cup mayo
  • ½ cup dairy sour cream
  • 2 Tbsp sweet pickle relish
  • 1 Tbsp sliced onion
  • 1 Tbsp snipped parsley
  • ½ tsp dry mustard
  • ½ tsp paprika
  • ¼ tsp salt dash pepper
  Fish Hamburg Gourmet Herb Sauce for Any Fish
• Paige’s Chicken Piccata

  • 1 yellow onion, chopped
  • 2 cloves garlic, chopped
  • 4 green onions, chopped
  • 2 Tbsp olive oil
  • 8 chicken breasts, skinned and boned
  • ½ cup flour
  • salt and pepper, to taste
  • 2 Tbsp butter
  • 2 Tbsp dry sherry or white wine
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp capers, chopped
  • 2 Tbsp chicken stock
  • 8 thin lemon slices
  • 2 Tbsp parsley, chopped
  Poultry Paige’s Chicken Piccata
• Summer’s Basic Chicken Enchiladas

  • Flour tortillas
  • 4 cups shredded chicken
  • 1½ cups diced onions
  • 2 cups shredded iceberg lettuce
  • Toppings:
  • salsa
  • 1½ cups sour cream
  • 1½ lbs Monterey jack cheese, grated or Mexican blend cheese
  • Green Chili enchilada sauce
  • Shredded lettuce
  Poultry Summer’s Basic Chicken Enchiladas
• Nana’s Chicken a La King

  • ½ cup salted butter
  • 8 ounces mushrooms, sliced
  • ½ cup all-purpose flour
  • 3 cups chicken broth
  • 2 egg yolks
  • ⅓ cup heavy cream
  • 1 cup frozen peas
  • 4 cups cooked chicken, chopped
  Poultry Nana’s Chicken a La King
• Paula’s Chicken Pot Pie

  • 2 chicken breasts
  • 2 Tbsp butter
  • 2 Tbsp olive oil
  • 2 leeks, chopped
  • 1 shallot, chopped
  • 3 cloves garlic, chopped
  • 2 Tbsp butter
  • 2 Tbsp flour
  • ½ cup milk
  • 1 cup chicken broth
  • Oregano (pinch)
  • Basil (pinch)
  • Salt and pepper, to taste
  Poultry Paula’s Chicken Pot Pie
• Diane’s Chicken Tetrazzini

  • 1 lb cooked chicken, cut into pieces
  • 2 cans cream of mushroom soup or chicken broth
  • ½ lb cheddar cheese, grated
  • 2 cups fresh mushrooms, sliced
  • 1 can water chestnuts, chopped
  • 1 pkg spaghetti, cooked
  • 1 onion and 3 stalks celery, diced and sautéed in butter
  • 2 cups milk
  Poultry Diane’s Chicken Tetrazzini
• Marny’s Turkey Crunch Casserole

  • 3 cups diced, cooked turkey
  • 2 hard cooked eggs, chopped
  • ½ cup mushrooms, sliced
  • ¾ cup diced celery
  • ½ cup slivered, blanched almonds
  • 1 Tbsp onion
  • 1 can, cream of chicken soup
  • ¾ cup mayonnaise
  • 1 can of chow mein noodles
  Poultry Marny’s Turkey Crunch Casserole
• Marny’s Chicken Lettuce Cups

  • 1 Tbsp olive oil
  • 1 pound ground chicken
  • 2 cloves garlic, minced
  • 1 onion, diced
  • ¼ cup Hoisin sauce
  • 2 Tbsp soy sauce
  • 1 Tbsp rice wine vinegar
  • 1 Tbsp freshly grated ginger
  • optional: 1 Tbsp Sriracha
  • 8 ounce (1 can) whole water chestnuts, drained and diced
  • 2 green onions, thinly sliced
  • Kosher salt
  • Freshly ground black pepper, to taste
  • 1 head butter lettuce
  Poultry Marny’s Chicken Lettuce Cups
• Erik's Thai Stew

  • 2 cans (14 oz) lite coconut milk
  • 3 cups chicken broth
  • ½ cup peanut butter, the all-natural runny kind, with no sugar or salt added
  • 1 jar (1 oz) red curry paste: Start with ¼ and add more to taste. (I used the whole jar, but we like spice.)
  • 2 Tbsp fish sauce
  • 5 Tbsp low-sodium soy sauce
  • 2 Tbsp dark brown sugar
  • 4 cloves garlic, minced or pressed
  • 1 tsp ground ginger
  • optional: ½ tsp red pepper flakes (Start without and add after cooking time for more spice.)
  • 1 pound chicken breast, boneless and skinless
  • 1 yellow onion, diced
  • 1 cup carrots, diagonally sliced
  • 1 red bell pepper
  • 1 pkg (8 oz) sliced mushrooms
  • 1 head brocolli, cut into florets
  • salt to taste, if necessary
  • 3 Tbsp lime juice
  • Chillantro, chopped for garnish
  • Peanuts, chopped for garnish
  • Brown rice or noodles, for serving
  Poultry Erik's Thai Stew
• Marny’s Honey Glazed Roast Turkey

  • 15 – 20 lb Turkey
  • ¾ tsp salt
  • 2 Tbsp honey Pam
  Poultry Marny’s Honey Glazed Roast Turkey
• Aunt Gail’s Chicken Divan

  • 4 chicken breasts
  • onion and celery
  • 2 bunches of broccoli
  • 2 cans cream of chicken soup
  • ½ cup mayo
  • 1 tsp lemon juice
  • ½ tsp curry powder
  • 2 cups buttered
  • bread crumbs
  Poultry Aunt Gail’s Chicken Divan
• Reagan’s Chicken

  • 1 lb chicken strips
  • 1 red pepper
  • 1 green pepper
  • 1 yellow pepper
  • 1 onion
  • 1 package of taco seasoning salsa
  • 1 lb Mozzarella
  • 1 cup saba
  Poultry Reagan’s Chicken
• Amy Baraw’s Simon and Garfunkel Special

  • 1 chicken (4½ lb)
  • 2 tsp rosemary, crumbled
  • 1½ tsp sage
  • 1½ tsp thyme
  • 2 bay leaves
  • 5 Tbsp olive oil
  • 4 small russet potatoes (unpeeled), quartered lengthwise, cut into ½” pieces
  • 8 small onions
  • 1½ cups chicken stock or bouillon
  • ¼ cup balsamic vinegar or red wine vinegar
  • 6 Tbsp butter
  • Fresh parsley
  Poultry Amy Baraw’s Simon and Garfunkel Special
• Aunt Sandy’s Chicken Relleno

  • 1 whole baked chicken, cut in pieces
  • 12 corn tortillas, cut in strips
  • 1 small can green chili peppers
  • 2 cups salsa (red with green chilies)
  • 1 lb sharp cheddar cheese, grated
  • 1 small onion, grated
  • 1 small can chopped black olives
  • 1 small can chopped green chili
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 cup chicken broth
  Poultry Aunt Sandy’s Chicken Relleno
• Buffalo Chicken Wings

  • 1 lb wings
  • 1 egg
  • 1 cup oil
  • 3 tsp salt
  • Dash of cloves
  • Cayenne Black pepper
  • ⅛ tsp onion flakes
  • Garlic salt
  • Nutmeg
  • Celery salt
  Poultry Buffalo Chicken Wings
• Larry’s Oh La La Chili

  • 4 – 6 cloves garlic
  • 1 medium onion
  • 2 pkgs of chicken breasts or tenders
  • 2 cans of white corn
  • 2 cans of white beans
  • 1 – 2 boxes chicken broth
  • 2 small cans of green chilis
  • Bunch of cilantro
  • 2 limes
  • Monterrey jack cheese, to taste
  • Salt and pepper to taste
  Poultry Larry’s Oh La La Chili
• Bobby Foster’s Cornish Hens

  • 2 Cornish Hens
  • 1 bag Bread stuffing
  • 3 Tbsp butter
  • ¼ cup shallots, minced
  • 2 Tbsp chopped green onions
  • salt and pepper, to taste
  • ¼ cup dried cranberries
  • 1 cup chicken broth
  • 1 Tbsp fresh chopped thyme
  • 1 tsp minced rosemary
  • 1 pinch of cayenne pepper
  • 1 egg, beaten
  • Springs of Rosemary and Thyme
  Poultry Bobby Foster’s Cornish Hens
• Lesia’s Chicken Pot Pie

  • 2 onions, chopped
  • 12 oz frozen peas and carrots
  • 12 oz frozen corn
  • 6 cooked potatoes, diced
  • 2 cans chicken gravy
  • 1 Tbsp Borsani (or any other seasoned salt)
  • Rotisserie chicken, cut up in bite size pieces
  • Egg yolk
  • 4 Pepperidge Farms Pastry Puff (2 packages of 2 each)
  Poultry Lesia’s Chicken Pot Pie
• Marny’s Moroccan Chickpea Stew

  • 2 lbs chicken or turkey, cooked and cut into small pieces
  • 1 tsp olive oil
  • 2 yellow onions, chopped
  • 2 garlic cloves, minced
  • 1 cup carrots, diced
  • 1 can (28 oz) petite diced tomatoes with Italian seasoning
  • 2 cups chicken broth
  • 2 tsp paprika
  • 2 bay leaves
  • 2 cans (15.5 oz) chickpeas
  Poultry Marny’s Moroccan Chickpea Stew
• Keri’s Turkey Burgers

  • 4 lbs ground turkey
  • ½ cup chopped celery
  • 3 peeled and chopped Granny smith apples
  • ¼ cup chopped scallions
  • ½ bunch parsley, chopped
  • Salt and pepper, to taste
  • Juice and zest from 1 lemon
  • 2 tsp Chipotle Tabasco
  • ¼ cup puree Major Greys Chutney
  Poultry Keri’s Turkey Burgers
• Old Dad’s Stuffing

  • 1½ cup celery, chopped
  • ¾ cup onion, chopped
  • 1 cup pecans, chopped
  • 2 lbs. ground pork sausage
  • Stuffing mix
  Poultry Old Dad’s Stuffing
• Nana’s Ham Glaze

  • 1 cup brown sugar
  • ¼ tsp ground cloves
  • 1 small can crushed pineapple, drained
  Meat Nana’s Ham Glaze
• Paula’s Meat Sauce

  • 1 onion, grated
  • 1 tsp butter
  • 1 clove garlic, crushed
  • 1 lb ground meat
  • 2 cans (15 oz) of tomato sauce
  • 1 clove of garlic
  • ¼ cinnamon stick
  • salt and pepper
  Meat Paula’s Meat Sauce
• Lock Haven Pies

  • 1 pkg crescent rolls
  • 1 lb meat (chicken or steak preferred)
  • ½ cup onion, diced
  • ¼ cup pepper, red or green
  • diced cheese strips, any variety
  • 1 tomato, diced
  Meat Lock Haven Pies
• Keri’s Grilled Flank Steak & Cucumber Noodle Salad

  • 1½ lbs flank steak
  • ½ cup low-sodium soy sauce
  • ¼ cup orange juice
  • 2 medium cloves garlic, rough chopped
  • 1 – 3 Tbsp grated ginger
  • rice sticks, rice flour noodles or angel hair pasta
  • 1 Tbsp lemon juice
  • 2 Tbsp rice wine vinegar
  • 1 tsp brown sugar
  • 1 tsp salt
  • 3 green onions sliced
  • 1 red pepper sliced
  • 3 cucumbers cut into ½-inch pieces
  • ½ cup salted roasted peanuts, chopped
  • Make the marinade:
  Meat Keri’s Grilled Flank Steak & Cucumber Noodle Salad
• Marny’s Easy Spare Rib Bake

  • 1 beef or pork spare ribs
  • 1 bottle Sweet baby rays sauce
  • 1 cup beer
  Meat Marny’s Easy Spare Rib Bake
• Kent’s Lollipop Lamp Chops

  • 1 cup Teriyaki sauce
  • 1 cup sweet Baby Ray’s BBQ sauce
  • 1 cup pineapple juice
  • 1 cup Asian orange sauce
  • ½ cup finely chopped green pepper
  • 24 lamb chops
  • ½ jar Mint sauce
  • ½ cup orange marmalade
  Meat Kent’s Lollipop Lamp Chops
• Nana’s Meatloaf

  • ½ cup Italian style panko bread crumbs
  • 2 to 3 lbs of mixed ground meat
  • 2 eggs
  • 2 Tbsp parsley
  • 1 Tbsp celery leaves
  • salt and pepper
  • ¼ cup milk (more if necessary)
  • 1 small yellow onion, chopped
  • 1 tsp baking powder
  • optional: Worcestershire sauce
  Meat Nana’s Meatloaf
• Hamburg Gourmet Beef Shish Kebab

  • 1 envelope onion soup mix
  • ¼ cup sugar
  • 1 cup ketchup
  • 1 cup water
  • 1 cup vinegar
  • ½ cup oil
  • 2 Tbsp mustard
  • 2 slices onion
  • ½ tsp salt
  • Sirloin tip roast, cubed
  Meat Hamburg Gourmet Beef Shish Kebab
• Fran’s Favorite Lasagna

  • 1 lb ground beef
  • 2 cups onion, chopped
  • 4 cloves garlic
  • 4 tsp oregano
  • 4 cans (10.75 oz) tomato soup
  • 1 cup water
  • 4 tsp cider vinegar
  • 1 lb lasagna noodles
  • 2 pints Ricotta
  • 1 lb Mozzarella cheese
  • grated Parmesan cheese
  Meat Fran’s Favorite Lasagna
• Chuck Roast Beef

  • 1 can (14½ ounces) Italian stewed tomatoes, undrained
  • 1 - 2 cups beef broth
  • ½ cup ketchup
  • 3 Tbsp brown sugar
  • 2 Tbsp Worcestershire sauce
  • 4 Tbsp prepared mustard
  • 3 garlic cloves, minced
  • 1 Tbsp soy sauce
  • 2 tsp pepper
  • ¼ tsp crushed pepper flakes
  • 1 medium green pepper, halved and sliced
  • 1 celery rib, chopped
  • 1 boneless beef chuck roast (2 to 3 pounds)
  • 3 Tbsp cornstarch
  • ¼ cup cold water
  Meat Chuck Roast Beef
• Marny’s Italian Meatballs

  • 1 lb ground beef
  • 2 eggs
  • 1 tsp parsley
  • 1 clove garlic
  • 1 tsp salt
  • 1 tsp oregano
  • 2 tsp grated parmesan cheese
  • 2 Tbsp milk
  • ¼ cup Italian style bread crumbs
  Meat Marny’s Italian Meatballs
• Wydysh’s Company Casserole

  • 8 oz medium noodles
  • 2 lb ground beef
  • 1 tsp salt
  • Pepper
  • 1 clove garlic, chopped
  • 1 (16 oz.) can of tomato sauce
  • 1 cup creamed or small curd cottage cheese
  • 1 cup sour cream
  • ½ cup onion
  • ¾ cup grated cheese
  Meat Wydysh’s Company Casserole
• Marny’s Meat Marinade for Grilling

  • 3 Tbsp Worcestershire sauce
  • 3 Tbsp steak sauce
  • 2 splashes soy sauce
  • ½ cup Ketchup
  • 5 Tbsp oil
  • 1 Tbsp sugar
  • 1 Tbsp wine vinegar
  • 1 medium onion, grated
  • 1 tsp salt
  • Few drops Tabasco Sauce
  Meat Marny’s Meat Marinade for Grilling
• Hamburg Gourmet Beef Tenderloin

  • 4 lb beef tenderloin
  • 1 cup soy sauce
  • ½ cup dry sherry or red wine
  • ⅓ cup olive oil
  • 3 cloves garlic, crushed
  • 2 tsp ginger
  Meat Hamburg Gourmet Beef Tenderloin
• Hamburg Gourmet Stroganoff Bake

  • 6 slices bacon, cooked
  • 2 lb veal, cut in large bite-size pieces
  • 2 large yellow onions, chopped
  • ½ lb fresh mushrooms
  • 1 pint sour cream
  • 1 cup white wine
  • 1 cup raw white long grain rice
  Meat Hamburg Gourmet Stroganoff Bake
• Hamburg Gourmet Beef Brisket Barbeque

  • 5 lb well trimmed boneless beef brisket
  • 1½ tsp salt
  • ½ cup Ketchup
  • ¼ cup vinegar
  • ½ cup finely chopped onions
  • 1 Tbsp Worcestershire sauce
  • 1 bay leaf, crumbled
  • ¼ tsp pepper
  Meat Hamburg Gourmet Beef Brisket Barbeque
• Marny’s Gourmet Pot Pie

  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1½ lb boneless beef chuck, cut into 2” pieces
  • 1 medium size onion, coarsely chopped
  • 2 cloves garlic, mince
  • 2 Tbsp flour
  • 1 tsp salt
  • 1 tsp pepper
  • 2 cups carrots, ½” thick
  • 5 small red potatoes, cut into 8 pieces each
  • ½ cup chopped fresh parsley
  • 1 Tbsp dijon mustard
  • 1 cup dry red wine
  • 1 cup beef broth
  • ½ cup red wine vinegar
  • optional: 1 tsp dried thyme
  • 1½ cups flour
  • ½ tsp salt
  • ½ cup butter
  • ¼ cup ice water
  Meat Marny’s Gourmet Pot Pie
• Hamburg Gourmet Herb Crusted Lamb Pie

  • Crust:
  • 1 (3 oz.) pkg. cream cheese
  • ½ cup butter
  • 1 ¼ cups flour
  • ½ tsp salt
  • 1 tsp chopped chives
  • 1 tsp parsley, minced
  • 1 tsp dill, chopped
  • 3 lbs boneless lamb shoulder, cut in 1½” cubes
  • 1 garlic clove, chopped
  • 3 tbsp olive oil
  • 1 cup dry white wine
  • 1½ tsp dried rosemary
  • 1-2 small onions peeled
  • 1 tbsp lemon juice
  • 3 eggs
  • 1 Tbsp grated lemon rind
  • 1 egg yolk mixed with
  • 1 Tbsp milk (for glazing crust)
  Meat Hamburg Gourmet Herb Crusted Lamb Pie
• Marny’s Cajun Hamburgers

  • 2 lb lean ground beef
  • 1 green pepper, chopped
  • ½ cup scallions
  • 3 cloves garlic, minced
  • 2 tsp oregano
  • 1 tsp thyme
  • 1 tsp paprika
  • Red pepper flakes
  • Salt and pepper
  • Buns
  • Tomatoes, sliced
  • Sour cream
  Meat Marny’s Cajun Hamburgers
• Schlopy Burgers (Invented by Lucy Schlopy)

  • Ground beef
  • Buns
  • Ketchup
  • Relish
  • Chopped onion
  • Butter, to taste
  • Salt, to taste
  Meat Schlopy Burgers (Invented by Lucy Schlopy)
• Marny’s Bolognese Sauce

  • 1 lb hot Italian sausage
  • 2 lbs ground beef
  • ½ cup (1 stick) unsalted butter
  • 1 large yellow onion, diced
  • 1 medium size green bell pepper, seeded, cored and diced
  • 2 pieces celery, diced
  • 2 cans (28 oz each) Italian plum tomatoes
  • 1 bay leaf
  • 3 tbsp dried oregano
  • 2 tbsp dried basil
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 cup dry red wine
  • 2 (6 oz) cans tomato paste
  • ⅛ tsp ground cinnamon
  Meat Marny’s Bolognese Sauce
• Cheri’s Marinated Beef

  • 1 - 8 lb rump roast (or top or bottom round) (guide: ¼ 1b per person)
  • ½ cup flour
  • salt and pepper
  • Garlic and onion salts
  • all pan drippings
  • ½ cup red wine vinegar
  • 1 cup tomato sauce
  • 1 pkg marinade sauce
  • 1 cup Burgundy (or more if needed)
  • ½ tsp garlic salt
  • 1 tsp salt
  • ½ tsp onion salt pepper
  Meat Cheri’s Marinated Beef
• Marny’s Crockpot Beef Stew

  • 2 pounds of beef stew cubed
  • ¼ cup flour
  • 1 - 2 Tbsp seasoning (like Borsani)
  • 1 medium onion, finely chopped
  • 2 celery ribs, chopped
  • 2 - 3 cloves garlic, minced
  • 2 cans beef consume
  • 16 to 32 oz. beef broth or bone broth (enough to cover all with extra liquid)
  • 2 tbsp Worchester sauce
  • 2 cups carrots sliced
  • 4 - 5 small red potatoes, cut into quarters
  • 1 Tbsp oregano
  • 1 package of dried onion soup
  • 1 cup frozen corn
  Meat Marny’s Crockpot Beef Stew
• Grandma Lucy’s Chili

  • 1 cup green pepper, chopped
  • 1 cup red pepper, chopped
  • 1 cup onion, chopped
  • ½ cup celery, chopped
  • 2 lbs ground beef
  • 1 large can (10.5 oz) red kidney beans, drained
  • 1 large can tomato (10.5 oz) juice (plus more if necessary)
  • 2 tsp chili powder
  • 1 Tbsp sugar
  Meat Grandma Lucy’s Chili
• Lesia’s Ribeye Chili

  • 3 Ribeye Steaks, sliced
  • 1 can black beans
  • 1 can chili beans
  • 1 can dark red kidney beans
  • 1 onion
  • ½ - 1 tsp Chili powder
  • ½ - 1 tsp Cumin
  • ½ - 1 tsp Fresh garlic, minced
  • ½ - 1 tsp Garlic powder
  • ½ - 1 tsp Garlic salt
  • ½ - 1 tsp Pepper
  • ½ - 1 tsp Cayenne pepper
  • 2 cans petit diced tomatoes
  • 1 regular size can tomato sauce
  Meat Lesia’s Ribeye Chili
• Sara Farr’s Roast Chili Verde

  • 1 Pork Spoon Roast (4-pound)
  • ½ cup flour
  • 1 10 oz can Rotel Original Diced Tomatoes and Green Chilies
  • 4 4 oz cans diced green chilis
  • 1 large white onion, diced
  • 1 jalapeno chili, minced
  • 1 – 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp McCormick Mexican Seasoning
  Meat Sara Farr’s Roast Chili Verde
• Marny’s Shiracha Marinate for Steaks

  • 3 Tbsp Sriracha
  • 2 Tbsp soy sauce
  • 2 Tbsp veggie oil
  • 1 tsp Kosher salt
  • 2 scallions, chopped
  Meat Marny’s Shiracha Marinate for Steaks
• Easy Provençal Lamb

  • 1 bone-in leg of lamb (6-7 pounds), trimmed and tied
  • ½ cup Dijon mustard
  • 3 Tbsp (9 cloves) garlic, chopped and divided
  • 1 Tbsp chopped fresh rosemary leaves
  • 1 Tbsp balsamic vinegar
  • Kosher salt and freshly ground black pepper
  • 3 pounds ripe red tomatoes, cored and 1-inch diced
  • ½ cup good olive oil
  • ½ cup good honey, divided
  • 1 large Spanish onion, sliced
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  Meat Easy Provençal Lamb
• Holley Hendrix’s Dry Rub for Meat

  • 2 ½ Tbsp olive oil
  • 2 Tbsp paprika
  • 1½ Tbsp oregano, crumbled
  • 1 Tbsp garlic, minced
  • 1½ tsp ground cumin
  • 1½ tsp dried hot red pepper flakes
  • 1½ tsp finely grated fresh lime zest
  • 1½ tsp kosher salt
  • ¼ tsp black pepper
  Meat Holley Hendrix’s Dry Rub for Meat
• Chris Wingert’s Sweet Chili

  • 2 lbs ground beef
  • 2 large onions, chopped
  • 2 cloves garlic, minced
  • 2 tsp chili powder
  • 2 tsp salt
  • 1 tsp ground cumin
  • 1 tsp black pepper
  • 1 tsp dried oregano
  • 1 can (28 oz) diced tomatoes
  • 1 can (28 oz) tomato sauce
  • 1 can (16 oz) red kidney beans
  • ½ cup light brown sugar
  • 1 lb elbow macaroni, cooked
  Meat Chris Wingert’s Sweet Chili
• Keri’s Maple Mustard Pork Chops

  • 4 (6 oz) bone-in center cut pork chops
  • ½ tsp salt
  • ¼ tsp freshly ground pepper
  • Cooking spray
  • 1 Tbsp butter
  • 2 Tbsp finely chopped shallots
  • ¼ cup fat-free, less sodium chicken broth
  • 2 Tbsp dijon mustard
  • 2 Tbsp maple syrup
  • 2 Tbsp freshly chopped fresh flat-leaf parsley
  Meat Keri’s Maple Mustard Pork Chops
• Kent’s Pork Tenderloin

  • 1 pork tenderloin
  • 1 cup of red or white wine
  • ½ cup Worcestershire sauce
  • ¼ cup Dijon mustard
  • 1 Tbsp prepared horse radish
  • 1 Tbsp minced garlic
  • 1 gallon ziploc bag
  • bread crumbs
  Meat Kent’s Pork Tenderloin
• Cherry Sauce

  • 2 garlic cloves, crushed
  • 2 scallions, chopped
  • 1 cup beef broth
  • 1 cup sour cherry jam
  Meat Cherry Sauce
• Joy’s (Yaya) Buffalo Beef

  • 3-4 lb cross rib beef roast (You can substitute chuck roast, if you do try to pick a fairly thick one)
  • 3-4 large sweet onions
  • condiments for serving: rolls, thinly sliced onions, pickles and horseradish
  • beef broth (You may need a couple of quarts depending on how much you are making and how much it evaporates.) (I actually like the flavor of herb-ox beef bouillon granules, but I have used everything from Swanson's to store brand to the best organic broth I can find.)
  • Also, it's not a bad idea to have a can of french onion soup handy if you have to add more at the end or for reheating leftovers... just strain out the onions.
  Meat Joy’s (Yaya) Buffalo Beef
• Karen Cavacini’s Triple Chocolate Torte

  • 1 package (1 lb, 3.8 oz) fudge brownie mix
  • 1¼ cups milk
  • 1 package (4-serving size) white chocolate pudding and pie filling mix (or vanilla pudding)
  • 1 pint heavy cream, whipped
  • ⅓ cup miniature semisweet chocolate chips
  • 2 cups (1 pint) raspberries or strawberries, if desired
  Desserts Karen Cavacini’s Triple Chocolate Torte
• Gramma Carrie’s Apple Crisp

  • 3 - 4 cups sliced and peeled apples (prefer Granny Smith green)
  • 1 cup sugar
  • ½ cup flour
  • 1 egg
  • 1 tsp baking powder
  • Small pieces of butter - be generous
  • Sprinkle of cinnamon
  Desserts Gramma Carrie’s Apple Crisp
• Kevin Crockett’s Favorite Key Lime Pie

  • Filling:
  • 3 egg yolks
  • 2 tsp lime zest
  • 1 can (14 oz) sweetened condensed milk
  • ⅔ cup freshly squeezed Key Lime juice, or store bought
  • Toppings:
  • 1 cup heavy or whipping cream, chilled
  • 2 tsp confectioner’s sugar
  • 1 tsp vanilla
  • Crust:
  • 1 cup chopped pecans
  • 12 graham crackers, crushed
  • 5 Tbsp butter, melted
  • ¼ cup sugar
  • ⅓ tsp salt
  Desserts Kevin Crockett’s Favorite Key Lime Pie
• Marny’s Surfer Squares

  • 1 cups butterscotch pieces
  • ½ cup granulated brown sugar
  • ½ cup butter
  • 2 eggs
  • 1½ cups flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 cups semi-sweet chocolate pieces
  • 2 cups mini marshmallows
  • 1 cup chopped walnuts
  • 2 tsp vanilla
  Desserts Marny’s Surfer Squares
• Grandma Lucy’s Pie Crust

  • 2 cups flour
  • ½ tsp salt
  • ⅔ cup Crisco
  Desserts Grandma Lucy’s Pie Crust
• Grandma Lucy’s Apple Pie

  • 3 - 4 cups apples (pick tart ones)
  • 1¼ cups sugar
  • Butter
  • Cinnamon
  Desserts Grandma Lucy’s Apple Pie
• Nana’s Fruit Cobbler

  • 1 cup sugar
  • 1 cup flour
  • 2 tsp baking powder
  • Pinch salt
  • 1 egg (beat in a cup)
  • ½ tsp vanilla
  Desserts Nana’s Fruit Cobbler
• Marny’s Jafra Strawberries

  • ½ box vanilla wafers
  • ¼ cup butter
  • 1 cup powdered sugar
  • 1 egg white, beaten until stiff
  • Strawberries, cleaned and dried
  • Large whipped cream
  Desserts Marny’s Jafra Strawberries
• Marny’s Chocolate Mousse

  • ¼ cup sugar
  • ⅛ cup rum
  • 4 oz semi-sweet chocolate pieces
  • 3 Tbsp heavy whipping cream
  • 2 egg whites, beaten stiff
  • 1 cup heavy whipping cream
  • Whipped cream and shaved chocolate, for garnish
  Desserts Marny’s Chocolate Mousse
• Grandma Lucy’s Date Nut Dessert

  • 1 - 8 oz package dates, pitted
  • 2 cups tiny marshmallows
  • ½ cup walnuts
  • ¼ tsp salt
  • ¾ cup water
  • ½ pint whipped cream
  • 12 Oreo cookies
  Desserts Grandma Lucy’s Date Nut Dessert
• Paige and Mike’s Engagement Party Dessert

  • 5 egg yolks
  • ½ cup sugar
  • ¼ cup orange flavored liqueur (Grand Marnier)
  • 1 cup heavy cream
  • 2 Tbsp sugar
  • Fresh strawberries, raspberries, blueberries, or mixture
  Desserts Paige and Mike’s Engagement Party Dessert
• Marny’s Apple Crunch

  • 4 cups peeled, diced apples
  • ½ cup white sugar
  • 1 tsp cinnamon
  • 1 cup brown sugar
  • ½ cup butter
  • ¾ cup oatmeal
  • ¾ cup flour
  Desserts Marny’s Apple Crunch
• Hamburg Gourmet Flaming Peaches

  • 30 oz peach halves
  • ¼ cup butter
  • ¼ cup honey
  • 1 tsp grated lemon rind
  • ⅓ cup bourbon (make sure it is fairly new for flame to produce)
  • ¼ tsp nutmeg
  • ½ cup walnuts, chopped
  • Vanilla ice cream
  Desserts Hamburg Gourmet Flaming Peaches
• Kent’s Fabulous Tubbers

  • Vanilla ice cream or yogurt
  • Hershey’s chocolate syrup
  • Spanish peanuts
  • Marshmallow Creme
  Desserts Kent’s Fabulous Tubbers
• Keri’s Melt in Your Mouth Cranberry Pie

  • 2 cups cranberries
  • ½ cup sugar
  • ½ cup chopped walnuts
  • 2 eggs
  • 1 cup sugar
  • 1 cup flour
  • ¼ cup shortening, melted
  • ½ cup butter, melted
  Desserts Keri’s Melt in Your Mouth Cranberry Pie
• Rosemary's Snickerdoodle Rice Krispie Treats

  • 5 Tbsp butter
  • 10 cups mini marshmallows, divided
  • 1 tsp vanilla
  • ½ tsp Kosher salt
  • 1 tsp ground cinnamon
  • 6 cups Rice Krispie cereal
  • topping:
  • ¼ tsp ground cinnamon
  • 2 Tbsp granulated sugar
  Desserts Rosemary's Snickerdoodle Rice Krispie Treats
• Hamburg Gourmet Cheesecake

  • Graham Cracker Crust:
  • ⅓ cup powdered sugar
  • 1½ cup graham cracker crumbs
  • ¼ lb butter
  • 1 cup gran sugar
  • 3 pkgs (8 oz) of cream cheese
  • 1 tsp vanilla
  • 4 eggs
  • 1 pint sour cream
  • 2 cups fruit ( your choice)
  • 1 cup sugar
  Desserts Hamburg Gourmet Cheesecake
• Oakes Raspberry Parfaits

  • 4 pkgs (6 ounce) of fresh raspberries, divided
  • 1 cup + Tbsp sugar
  • 1 Tbsp freshly squeezed lemon juice
  • 1 Tbsp framboise liquoeur
  • 1½ cups cold heavy cream
  • 1 tsp pure vanilla extract
  • 3 3-inch bakery meringue shells, broken in pieces
  Desserts Oakes Raspberry Parfaits
• Meringue

  • 3 egg whites
  • ¼ tsp cream of tartar
  • ¾ cup white sugar
  Desserts Meringue
• Hamburg Gourmet Chocolate Fondue

  • 6 Tbsp cream
  • 3 bars (4 oz) sweet cooking chocolate
  • ⅛ tsp cinnamon
  • 2 tbsp brandy
  Desserts Hamburg Gourmet Chocolate Fondue
• Debbie Nicholl’s Summer Fruit Dessert

  • Pound cake
  • 1 large pkg of instant vanilla pudding
  • Fresh fruit
  • Whipped cream
  Desserts Debbie Nicholl’s Summer Fruit Dessert
• Rosemary's Tiramisu

  • 1 and ¼ cup prepared espresso, warm or room temperature
  • 6 Tbsp Grand Marnier
  • 40 - 45 ladyfingers
  • 16 oz mascarpone, cold or room temp
  • ¼ cup dark rum
  • 4 large eggs, separated
  • ½ cup granulated sugar, divided
  • 2 cups heavy cream
  • ½ tsp vanilla extract
  • ⅛ tsp salt
  • Cocoa powder for dusting
  Desserts Rosemary's Tiramisu
• Jennie’s at the D.I., Death by Chocolate

  • 1 pkg brownie mix
  • 1 pkg chocolate instant pudding mix
  • 1 heavy whipping cream (8 oz)
  • Shaved chocolate
  Desserts Jennie’s at the D.I., Death by Chocolate
• Cubby’s Sour Cream Apple Streusel Pie

  • 1 cup flour
  • ⅔ cup cold butter
  • 2 cups brown sugar
  • 1 tsp cinnamon
  • Sprinkle of nutmeg
  • Spinkle of ginger
  • Sprinkle of salt
  • 4 cups apples, peeled and sliced
  • 1 Tbsp lemon juice
  • 1 egg, beaten
  • 1 Tbsp flour
  • 1 cup sour cream
  Desserts Cubby’s Sour Cream Apple Streusel Pie
• Pumpkin Maple Pot de Crème with Gingersnap Crumble

  • for pot de crème:
  • 1 cup heavy cream
  • ¾ cup milk
  • ⅔ maple syrup
  • ¾ cup pumpkin puree
  • 7 large egg yolks
  • ½ tsp cinnamon
  • ¼ tsp gresh grate nutmeg
  • ⅛ tsp ground ginger
  • ⅛ tsp ground cloves
  • ⅛ tsp salt
  • for gingersnap crumble:
  • ¼ cup + 2 Tbsp flour
  • 2 Tbsp dark brown sugar
  • ¼ tsp salt
  • 2 Tbsp butter
  • 1 cup gingersnap cookies, coarsely crushed
  • for pot de crème:
  Desserts Pumpkin Maple Pot de Crème with Gingersnap Crumble
• Peach Puff Pastry

  • Puff pastry sheets
  • ¼ cup butter (or ½ stick of butter)
  • 2 cups of frozen peaches, mostly thawed
  • 3 Tbsp brown sugar
  • 1 Tbsp orange juice
  • Egg wash: 1 egg whisked with a splash of water
  • for the glaze:
  • 3 Tbsp powdered sugar (Add more or less powdered sugar based on consistency preference.)
  • 1 Tbsp orange juice
  Desserts Peach Puff Pastry
• Keri’s Mud Pie

  • Chocolate ice cream (or ice cream of choice)
  • 1 package of Oreo cookies
  • 2 Tbsp melted butter
  • 1 heavy whipped cream (8oz)
  • 1 jar hot fudge
  Desserts Keri’s Mud Pie
• Marny’s Strawberry Hazelnut Dessert

  • ½ cup butter, melted
  • ½ cup sugar
  • ⅔ cup skinned hazelnuts, finely ground (can substitute macadamia nuts)
  • 1¼ cups flour
  • 1½ cups heavy cream
  • 2 tbsp powdered sugar
  • 2 tbsp Framboise Liqueur
  Desserts Marny’s Strawberry Hazelnut Dessert
• Strawberry Vanilla Bean Shortcake

  • for shortcakes:
  • 2 hard-boiled egg yolks
  • 1⅓ all-purpose flour
  • 3 Tbsp semolina flour
  • 1 Tbsp baking powder
  • ¼ tsp Kosher salt
  • 3 Tbsp sugar
  • 6 Tbsp chilled unsalted butter
  • ⅔ cup + 2 Tbsp heavy cream
  • Turbinado sugar
  • for strawberries and assembling:
  • 1½ pounds strawberries, hulled and halfed
  • ¼ cup sugar
  • ½ lemon, zested and juiced
  • Kosher salt
  • 1 cup heavy cream
  • 2 Tbsp powdered sugar
  • 1 tsp vanilla bean paste
  • for shortcakes:
  Desserts Strawberry Vanilla Bean Shortcake
• Marny's Coconut Thai Dessert

  • 2 large ripe mangoes
  • ¾ cup coconut milk, canned or fresh
  • ½ cup water
  • 2 Tbsp gelatin powder
  • ¼ cup white sugar
  • optional: ripe mangoes, chopped (for decoration)
  • Glazed cherries, for decoration
  • mint leaves, for decoration
  Desserts Marny's Coconut Thai Dessert
• Blueberry Crumble

  • for the crumble:
  • 1½ cups rolled or quick-cooking oats
  • ¾ cup all-purpose flour
  • ¾ cup brown sugar
  • 1 tsp ground cinnamon
  • ½ tsp kosher salt
  • ¾ cup melted butter, plus more for the pan
  • for the filling:
  • ¾ cup granulated sugar
  • ¼ cup cornstarch
  • 8 cups fresh blueberries
  • 1 tsp vanilla extract
  • 2 Tbsp lemon juice
  • Whipped cream or vanilla ice cream, for serving
  Desserts Blueberry Crumble
• Marny’s Glazed Oranges

  • 1 cup orange juice
  • 1 tsp grated orange rind
  • ¼ cup sugar
  • 1 tbsp cornstarch
  • 4 tbsp brandy
  • 4 large navel oranges, peeled and sliced
  Desserts Marny’s Glazed Oranges
• Grandpa Ed’s (Lucy’s Husband) Favorite Strawberry Short Cake

  • Bisquick biscuits.
  Desserts Grandpa Ed’s (Lucy’s Husband) Favorite Strawberry Short Cake
• Marny’s Strawberry Pie

  • 1 pastry shell, cooked
  • 1 cup mashed strawberries
  • ¾ cup water
  • ¾ cup sugar
  • 3 Tbsp cornstarch
  • 1 Tbsp lemon juice
  • ¼ tsp salt
  • 4 cups sliced strawberries
  Desserts Marny’s Strawberry Pie
• Aunt Whalen’s Rum Cake

  • 1 cup chopped pecans
  • 1 box yellow cake mix
  • 1 pkg instant vanilla pudding
  • ½ cup sugar
  • ½ cup white rum
  • ½ cup salad oil
  • 4 eggs
  • 1 stick butter
  • 1 cup sugar
  • ¼ cup white rum
  • ¼ cup water
  Cakes Aunt Whalen’s Rum Cake
• Gramma Nonnie’s Dutch Breakfast Cake

  • 1 cup sugar
  • 2 cups flour
  • 1 cup milk
  • 2 tsp baking powder
  • 3 Tbsp melted butter
  Cakes Gramma Nonnie’s Dutch Breakfast Cake
• Carol Groening’s Chocolate Bundt Cake

  • 1 yellow cake mix
  • 1 pkg (3¾ oz) instant chocolate pudding
  • 4 eggs
  • 1 cup sour cream
  • ½ cup cooking oil
  • 1 Tbsp vanilla
  • 1 pkg semi-sweet chocolate chips
  Cakes Carol Groening’s Chocolate Bundt Cake
• Aunt Nancy’s Instant Pudding Cake Mix

  • 1 pkg cake mix
  • 1 pkg instant pudding
  • ⅓ cup oil
  • 1 cup water
  • 4 eggs
  Cakes Aunt Nancy’s Instant Pudding Cake Mix
• Keri’s Carrot Cake

  • 4 8-ounce red-skinned sweet potatoes (yams)
  • Nonstick vegetable oil spray
  • 2¾ cups all-purpose flour
  • 2 tsp ground cinnamon
  • 1 ¼ tsp ground ginger
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 cups sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 tsp vanilla extract
  • Brown Sugar Icing:
  • 1 cup powdered sugar
  • ¾ cup (packed) dark brown sugar
  • ½ cup whipping cream
  • ¼ cup (½ stick) unsalted butter
  • ¼ teaspoon vanilla extract
  • Preparation of the cake:
  Cakes Keri’s Carrot Cake
• Hamburg Gourmet Texas Sheet Cake

  • 1 cup oil
  • 1 cup water
  • 4 Tbsp cocoa
  • 2 cups flour
  • 2 cups sugar
  • ½ tsp salt
  • 2 eggs, beaten
  • ½ cup sour cream
  • 1 tsp baking soda
  • 4 tsp cocoa
  • 1 stick margarine
  • 8 tsp milk
  • 1 box powdered sugar
  • 1 tsp vanilla
  • chopped nuts
  Cakes Hamburg Gourmet Texas Sheet Cake
• Aunt Nancy’s Frosting

  • ¾ cup granulated sugar
  • ½ cup Crisco
  • ¼ cup butter
  • 1 tsp vanilla
  • 3 – 4 oz evaporated milk
  Cakes Aunt Nancy’s Frosting
• Gramma Nonnie’s Butter Icing

  • ¾ box powdered sugar
  • 4 Tbsp butter
  • 3 Tbsp milk
  • 1 tsp vanilla
  Cakes Gramma Nonnie’s Butter Icing
• Holly Hendrix’s Carrot Cake

  • 1 Tbsp Baking soda
  • 1 tsp salt
  • 2 cups flour
  • 2 cups sugar
  • 2 tsp cinnamon
  • 1 cup canola oil
  • 4 eggs
  • 1 Tbsp vanilla
  • 4 cups carrots, shredded
  • 2 pkgs (8 oz) of cream cheese
  • 2 sticks of butter
  • 1 cup coconut
  • 1 cup chopped pecans
  • 2 boxes powdered sugar
  Cakes Holly Hendrix’s Carrot Cake
• Holly Hendrix’s Chocolate Sheet Cake

  • 2 cups sugar
  • 2 cups flour
  • 1 tsp baking soda
  • 1 cup water
  • 1 stick butter
  • 1 tsp vanilla
  • ½ cup cooking oil
  • 4 tsp cocoa
  • 1½ tsp salt
  • 2 eggs, beaten
  • ½ cup buttermilk
  • 1 stick margarine or butter
  • 4 Tbsp cocoa
  • 6 Tbsp milk
  • 1 box confectioners sugar (1 pound)
  • 1 tsp vanilla
  • optional: 1 cup chopped pecans
  Cakes Holly Hendrix’s Chocolate Sheet Cake
• Diane’s Chocolate Frosting

  • ½ cup butter
  • ½ cup cocoa
  • 3 cups powdered sugar
  • 1 tsp vanilla
  • 1 egg
  • ¼ tsp salt
  • ⅓ cup milk
  Cakes Diane’s Chocolate Frosting
• Gramma Nonnie’s Light Breakfast Cake

  • ½ cup butter
  • 1¾ cups sugar
  • 2¾ cups flour
  • 2 tsp baking powder
  • 2 eggs, beaten
  • 1 cup milk
  • ½ tsp vanilla
  Cakes Gramma Nonnie’s Light Breakfast Cake
• Holly Hendrix’s Mandarin Orange Cake

  • 1 pkg yellow butter cake mix
  • 2 cans mandarin oranges and juice of 1 can (11 oz)
  • ½ cup salad oil (Wesson oil or other vegetable oil)
  • 3 eggs
  • 2 cut or slightly crushed orange slices
  • 8 oz crushed pineapple (do not drain)
  • 1 pkg vanilla instant pudding ( small)
  • ½ tsp vanilla
  • 1 (9 oz) Cool Whip or heavy whipping cream
  Cakes Holly Hendrix’s Mandarin Orange Cake
• Keri’s Chocolate Volcano Cakes

  • Cooking spray
  • Cocoa powder for muffin tins
  • 2½ Tbsp unsalted butter, room temperature
  • ⅓ cup sugar
  • 2 large eggs
  • 1 egg white
  • ⅓ cup flour
  • ¼ tsp salt
  • 6 oz bittersweet chocolate, melted
  • Confectioner’s sugar, for serving
  • ¼ cup heavy cream, for serving
  Cakes Keri’s Chocolate Volcano Cakes
• Grandma Lucy’s Yule Log Cake

  • ¼ cup butter
  • 1 cup chopped pecans
  • 1 cup flaked coconut
  • 14 oz. can sweetened condensed milk
  • 4 eggs
  • ½ cup water
  • 1 pkg Devil’s Food Cake Mix
  • Chocolate frosting (Recipe can be found on page 247.)
  Cakes Grandma Lucy’s Yule Log Cake
• Nana’s Sour Cream Coffee Cake

  • 1 cup sugar
  • 2 Tbsp cinnamon
  • 3 Tbsp finely chopped nuts
  • 1 cup butter
  • 2 cups sugar
  • ½ tsp salt
  • 3 cups flour
  • 1 pint sour cream
  • 2 tsp vanilla
  • 4 eggs
  • 2 tsp baking soda
  Cakes Nana’s Sour Cream Coffee Cake
• Skye's Chocolate Cake

  • chocolate cake:
  • 1¾ cups flour
  • 1¾ cups sugar
  • ¾ cups high quality cocoa
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ cup Oil canola or coconut oil
  • 2 eggs
  • 1 cup buttermilk
  • 1½ tsp vanilla
  • 1 cup hot water
  • chocolate buttercream:
  • 1½ cups butter, softened
  • 1 cup cocoa
  • 5 cups buttered sugar
  • ⅓ cup half-n-half or milk
  • 3 sticks of butter, softened
  • 32 oz of powdered sugar
  • a pinch of salt, to taste
  • 3 Tbsp vanilla
  • 3 Tbsp milk
  Cakes Skye's Chocolate Cake
• Keri’s Oatmeal Cookies

  • 1 cup butter
  • ¾ cup brown sugar
  • ½ cup white sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1½ cups flour
  • 2 cups oatmeal
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tsp baking soda
  • ½ tsp salt
  Cookies and Candy Keri’s Oatmeal Cookies
• Jane Epstein’s Yummy Chocolate Treats

  • 12 oz Ghirardelli semi-sweet chocolate pieces
  • 1 cup shelled pistachio nuts
  Cookies and Candy Jane Epstein’s Yummy Chocolate Treats
• Mrs. Jones Chocolate Chip Cookies

  • 1 cup granulated sugar
  • 1 cup brown sugar
  • ½ - ¾ cup crisco
  • 2 eggs
  • 2 tsp vanilla
  • 2 cups flour
  • 1 tsp baking soda
  • Pinch of salt
  • 2 cups or 1 large pkg of chocolate chips
  Cookies and Candy Mrs. Jones Chocolate Chip Cookies
• Grandma Nonnie’s Cutout Biscuits

  • 1 cup sugar
  • 5 cups flour
  • 1 lb butter
  • 4 eggs
  • 1 can (14 oz) of sweet condensed milk
  • 2 tsp cream of tartar
  • ½ - 1 tsp baking soda
  • 1 pkg of powdered sugar
  • ½ cup or 1 stick melted margarine
  • Milk to right consistency
  Cookies and Candy Grandma Nonnie’s Cutout Biscuits
• Grandma Lucy’s Peanut Butter Cookies

  • 1 cup butter
  • 1 cup white sugar
  • 1 cup brown sugar
  • ¼ tsp salt
  • 2 eggs
  • 3 cups flour
  • 1 cup peanut butter
  • 1 tsp vanilla
  • 2 tsp baking soda
  Cookies and Candy Grandma Lucy’s Peanut Butter Cookies
• Grandma Nonnie’s Spice Cookies

  • 2 cups brown sugar
  • ½ cup butter
  • ½ cup crisco
  • 3 eggs, beaten
  • Raisins
  • ½ tsp soda
  • 1 tsp cinnamon
  • ½ tsp cloves, ground
  • 2 cups flour
  Cookies and Candy Grandma Nonnie’s Spice Cookies
• Marny’s Butter Toffee

  • 1 cup sugar
  • ½ tsp salt
  • ¼ cup water
  • ½ cup butter
  • 1 pkg (12 oz) chocolate chips
  • 1½ cups chopped pecans
  Cookies and Candy Marny’s Butter Toffee
• Gramma Carrie’s Drop Sand Tarts

  • 2 cups sugar
  • 3 sticks of butter
  • 3 eggs
  • 3½ cups flour
  • 1 tsp vanilla
  Cookies and Candy Gramma Carrie’s Drop Sand Tarts
• Hamburg Gourmet Peanut Butter Squares

  • ½ cup margarine
  • ½ cup sugar
  • ¼ cup brown sugar
  • 1 egg
  • ⅓ cup peanut butter
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ tsp vanilla
  • 1 cup flour
  • 1 cup quick cooking oatmeal
  • ½ cup powdered sugar
  • ¼ cup peanut butter
  • 3 Tbsp evaporated milk
  Cookies and Candy Hamburg Gourmet Peanut Butter Squares
• Marny’s Caramel Bars

  • ¾ cup butter, melted
  • 1 cup flour
  • 1 cup oatmeal
  • ¾ cup brown sugar
  • 1 tsp baking soda
  • 32 caramels
  • 3 Tbsp butter
  • 3 Tbsp cream
  • 1 pkg (6 oz) Heath Bar Crunch
  • ½ cup chopped nuts
  Cookies and Candy Marny’s Caramel Bars
• Hamburg Gourmet Pecan Delicious Candy Treats

  • 1 egg white
  • 1 cup brown sugar
  • pinch of salt
  • 1 tsp vanilla
  • 2 cups pecan halves
  Cookies and Candy Hamburg Gourmet Pecan Delicious Candy Treats
• Stephanie Jacob’s Almond Butter Chocolate Chunk Cookies

  • 1 cup unsalted almond butter, stirred very well
  • ¾ cup sucanat
  • 1 large egg
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • 3 oz dark chocolate (70% cocoa or greater), broken into small pieces
  Cookies and Candy Stephanie Jacob’s Almond Butter Chocolate Chunk Cookies
• Max’s Toffee Corn

  • 1 qt heated popcorn
  • 1 stick butter or margarine
  • ¾ cup light Karo syrup
  • ½ tsp vanilla
  • ¼ tsp salt
  Cookies and Candy Max’s Toffee Corn
• Jeannie’s Oreo Stuffed Chocolate Chip Cookies

  • Mini Cup cake papers
  • Mini Oreo cookies
  • ½ cup shortening
  • ½ cup butter, room temperature
  • 1 cup brown sugar
  • ½ cup sugar
  • ½ tsp baking soda
  • 2 eggs
  • 1 tsp vanilla
  • 2½ cup flour
  • 2 cups of chocolate chips
  Cookies and Candy Jeannie’s Oreo Stuffed Chocolate Chip Cookies
• Marny’s Cranberry Sauce

  • 4 cups cranberries
  • 1 cup water
  • 1 cup craisins
  • 1 orange
  • 3 cups sugar (can substitute stevia)
  • optional: ½ cups pecans, chopped
  Sauces Marny’s Cranberry Sauce
• Horseradish Sauce

  • ¼ to ½ cup prepared horseradish
  • 2 cups (1 pint) sour cream
  • 2 Tbsp fresh lemon juice
  • 1 tsp salt
  Sauces Horseradish Sauce
• Marny’s Hollandaise Sauce

  • 1 egg yolk
  • 1 Tbsp fresh lemon juice (hand squeezed)
  • Pinch salt
  • ⅔ cup unsalted butter, melted
  • Salt and white pepper, to taste
  Sauces Marny’s Hollandaise Sauce
• Kristy’s Fresh Pesto

  • ½ cup pine nuts
  • ¾ cup Parmesan cheese
  • 2 cloves of garlic
  • 6 cups of loosely packed fresh basil
  • ¾ cup extra virgin olive oil
  • salt and pepper, to taste
  Sauces Kristy’s Fresh Pesto
• Kristy’s Salsa Verde

  • 8 - 10 tomatillos
  • 2 jalapeños
  • ½ large white onion
  • 2 cloves garlic
  • ½ cup cilantro
  • juice of one lime
  • ½ tsp salt
  Sauces Kristy’s Salsa Verde
• Kristy’s Traditional Salsa

  • 1 can (10 oz) of diced tomatoes and green chiles (Rotel Brand)
  • 1 can (14 oz) of diced tomatoes with juice
  • ½ cup fresh cilantro leaves (I add more for taste)
  • ½ of an onion
  • 1 clove garlic, minced
  • 1 whole jalapeño, quartered and sliced thin, with seeds and membrane (less for a more mild flavor)
  • 1 tsp ground cumin
  • ¼ tsp salt
  • ½ whole lime, juiced
  Sauces Kristy’s Traditional Salsa
• Lori Dillinger’s Pineapple Side Dish

  • ¼ lb butter
  • 1 cup sugar
  • 4 eggs
  • 1 can crushed pineapple, drained
  • 5 slices bread
  Miscellaneous Lori Dillinger’s Pineapple Side Dish
• Kristy’s Hummus

  • 1 can of garbanzo beans - drained
  • ½ tsp cumin
  • 1 clove of garlic or move
  • ½ lemon, squeezed
  • 2 - 3 oz tahini
  • Salt and pepper to taste
  Miscellaneous Kristy’s Hummus
• Marny’s Yule Cheer

  • 1 can (46 oz) pineapple juice, chilled
  • 1 bottle (28 oz) mineral water
  • 1 can (6 oz) frozen OJ concentrate
  • 1 lemon or lime, thinly sliced
  • 2 cups fresh or frozen strawberries
  • 1 bottle chilled champagne
  Miscellaneous Marny’s Yule Cheer
• Buffalo Bill’s Hot Cider

  • Cider
  • Orange peel
  • Cloves
  • Whole cinnamon stick
  Miscellaneous Buffalo Bill’s Hot Cider
• Hamburg Gourmet Wassail

  • 1 cup sugar
  • ½ cup water
  • Lemon slice
  • Cinnamon sticks
  • 4 cups red wine
  • 2 cups cranberry juice
  • 2 cups lemon juice
  Miscellaneous Hamburg Gourmet Wassail
• Wydysh’s Hot Sauce

  • 40 large tomatoes
  • 12 medium onions
  • 20 red pepper (seeds and all)
  • 7 cups sugar
  • 6 cups white vinegar
  • 6 Tbsp salt
  Miscellaneous Wydysh’s Hot Sauce
• Eric Stover Pizza Dough Recipe

  • 540 grams of flour
  • 12 grams of salt
  • 12 grams of sugar
  • 4 grams of yeast
  • 360 grams of water
  • 20 grams of olive oil
  Miscellaneous Eric Stover Pizza Dough Recipe
• Kent's Famous Pizza Sauce

  • 1 can (28 oz) good quality tomatoes (I like San Marzano.)
  • 1 Tbsp garlic, minced
  • 2 Tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1 tsp sugar
  • ½ tsp red pepper flakes
  • optional: 1 tsp oregano
  Miscellaneous Kent's Famous Pizza Sauce