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{"1-Appetizers,-Beverages/1-Appetizers,-Beverages":{"title":"1 Appetizers, Beverages","links":["1-Appetizers,-Beverages/Beef-Stick","1-Appetizers,-Beverages/Brian's-Favorite-Humus","1-Appetizers,-Beverages/Bruschetta","1-Appetizers,-Beverages/Clams-Casino","1-Appetizers,-Beverages/David's-Famous-Meatballs","1-Appetizers,-Beverages/Deviled-Eggs","1-Appetizers,-Beverages/Fancy-Appetizers","1-Appetizers,-Beverages/Grandma-Leaper's-Cup-a-Cup,-a-Cup","1-Appetizers,-Beverages/Grandma-Leaper's-Hot-Mushroom-Cheese-Dip","1-Appetizers,-Beverages/Grandma's-Oyster-Crackers","1-Appetizers,-Beverages/Homemade-Wine","1-Appetizers,-Beverages/Hot-Bruschetta","1-Appetizers,-Beverages/Laurie's-Anytime-for-a-Party-Sangria","1-Appetizers,-Beverages/Laurie's-Champagne-Cocktail","1-Appetizers,-Beverages/Laurie's-Hawaii-Mai-Tai","1-Appetizers,-Beverages/Mom's-Tapanade","1-Appetizers,-Beverages/Orange-Julius","1-Appetizers,-Beverages/Oysterettes","1-Appetizers,-Beverages/Pepperoni-Dip","1-Appetizers,-Beverages/Pig-on-a-Date-with-a-Nut","1-Appetizers,-Beverages/Polynesian-Ginger-Dip","1-Appetizers,-Beverages/Roquefort-and-onion-spread","1-Appetizers,-Beverages/Swedish-Meatballs","1-Appetizers,-Beverages/The-Best-Hot-Artichoke-Spinach-Dip-Ever!","1-Appetizers,-Beverages/Uncle-Everett's-Little-Hot-Dogs"],"tags":[],"content":"\nBeef Stick\nBrian’s Favorite Humus\nBruschetta\nClams Casino\nDavid’s Famous Meatballs\nDeviled Eggs\nFancy Appetizers\nGrandma Leaper’s Cup a Cup, a Cup\nGrandma Leaper’s Hot Mushroom Cheese Dip\nGrandma’s Oyster Crackers\nHomemade Wine\nHot Bruschetta\nLaurie’s Anytime for a Party Sangria\nLaurie’s Champagne Cocktail\nLaurie’s Hawaii Mai Tai\nMom’s Tapanade\nOrange Julius\nOysterettes\nPepperoni Dip\nPig on a Date with a Nut\nPolynesian Ginger Dip\nRoquefort and onion spread\nSwedish Meatballs\nThe Best Hot Artichoke Spinach Dip Ever!\nUncle Everett’s Little Hot Dogs\n"},"1-Appetizers,-Beverages/Beef-Stick":{"title":"Beef Stick","links":["8-Extra/Browse-by/Authors/Babs-Sossong"],"tags":[],"content":"Author: Babs Sossong\nIngredients\n\n 1 lb. Hamburger (ground sirloin)\n 3 Tbsp. Morton’s Tender Quick salt\n \\frac 1 4 tsp. Garlic salt\n \\frac 1 2 tsp. Onion powder\n 2 tsp. Liquid smoke\n\nInstructions\n\n Mix all together and form into 4 sticks.\n Place in refrigerator, uncovered, for 24 hours.\n Bake on wire rack with drip pan to catch any grease for 60 minutes at 300°.\n You may wish to wrap in paper towel to squeeze out grease.\n Refrigerate or freeze.\n"},"1-Appetizers,-Beverages/Brian's-Favorite-Humus":{"title":"Brian's Favorite Humus","links":["8-Extra/Browse-by/Authors/Chris-Pariso"],"tags":[],"content":"Author: Chris Pariso\nIngredients\n\n 2 cans drained and rinsed black beans\n 6 Tbsp. fresh lemon juice\n 2 cloves garlic, chopped\n 1 tsp. salt\n \\frac 1 2 cup tahini\n Cumin and hot sauce to taste\n\nInstructions\n\n Blend all ingredients in food processor until creamy and smooth.\n Add water as needed.\n Best made ahead.\n Serve with toasted pita wedges, tortilla chips, or raw vegetables.\n\n\n\n \n Quote\n \n \n\n“I like to add sun-dried tomatoes to my humus” - Michelle\n\n"},"1-Appetizers,-Beverages/Bruschetta":{"title":"Bruschetta","links":["8-Extra/Browse-by/Authors/Chris-Pariso"],"tags":[],"content":"Author: Chris Pariso\nIngredients\n\n 6 plum tomatoes, seeded\n 2 minced garlic cloves\n 3 Tbsp. chopped fresh basil\n Drizzle of olive oil\n Parmesan cheese\n\nInstructions\n\n Mix…\n\n Tomatoes\n Garlic\n Basil\n Oil.\n\n\n Keep at room temperate.\n Spread on crostini and grate on Parmesan cheese.\n Optional additions\n\n Chopped Kalamata olives\n Sun-dried tomatoes\n\n\n\n\n\n \n Quote\n \n \n\n“Don’t ever use canned tomatoes… it turns out nasty” - Michelle.\n\n"},"1-Appetizers,-Beverages/Clams-Casino":{"title":"Clams Casino","links":["8-Extra/Browse-by/Authors/Mark-Leaper"],"tags":[],"content":"Author: Mark Leaper\nIngredients\n\n 1 can chopped clams with Juice\n \\frac 1 2 chopped medium onion\n \\frac 1 2 chopped green pepper\n 1 Tbsp. oil\n Parmesan cheese\n Bacon\n Plain bread crumbs\n Empty clam shells\n\nInstructions\n\n Sauté onion and pepper in oil until just tender.\n Add clams and juice.\n Add enough bread crumbs to thicken.\n Spoon into clam shells.\n Sprinkle with cheese.\n Top with bacon.\n Bake at 425° until bacon is cooked.\n Eat fast and go back to school.\n\n\n\n \n Quote\n \n \n\n“It’s not Christmas without it” - Michelle.\n\n"},"1-Appetizers,-Beverages/David's-Famous-Meatballs":{"title":"David's Famous Meatballs","links":["8-Extra/Browse-by/Authors/David-Slavinsky"],"tags":[],"content":"Author: David Slavinsky\nIngredients\n\n \\frac 3 4 cup ketchup\n 2 tsp. Worcestershire sauce\n \\frac 3 4 cup water\n 1 clove garlic, minced\n \\frac 1 4 chopped onion\n 1 lb. meatballs (frozen or homemade)\n 2 Tbsp. brown sugar\n 2 Tbsp. lemon juice or vinegar\n 1 Tbsp. prepared mustard\n\nInstructions\n\n In saucepan, combine…\n\n ketchup\n water\n onion\n brown sugar\n lemon juice\n mustard\n Worcestershire sauce\n garlic\n\n\n Cover, Simmer 10 minutes.\n Add meatballs, cover, and simmer 10 minutes more, stirring occasionally.\n\n\n\n \n Tip\n \n \n\nDavid uses a crockpot and during parties it’s a big hit!\n\n"},"1-Appetizers,-Beverages/Deviled-Eggs":{"title":"Deviled Eggs","links":["8-Extra/Browse-by/Authors/Betty-Nadeau","8-Extra/Browse-by/Authors/Frank-Nadeau"],"tags":[],"content":"Author: Betty and Frank Nadeau\nIngredients\n\n 12 hard-boiled eggs, shelled\n 10 saltine crackers, mashed very, very fine\n Onion to taste, chopped fine\n Pickle relish\n Dash of mustard\n Mayonnaise to moisten\n\nInstructions\n\n Split eggs in halves and remove yolks.\n Combine…\n\n crackers\n onion\n relish\n mustard\n mayonnaise\n\n\n Refill egg halves and garnish with half of olive.\n\n\n\n \n Quote\n \n \n\n“This is the only thing I can make that people actually recognize” - Betty.\n\n"},"1-Appetizers,-Beverages/Fancy-Appetizers":{"title":"Fancy Appetizers","links":["8-Extra/Browse-by/Authors/Mark-Leaper"],"tags":[],"content":"Author: Mark Leaper\nIngredients\n\n Ritz crackers\n Peanut butter\n Pickles\n Onions\n\nInstructions\n\n Spread crackers with peanut butter.\n Top with chopped onion, pickles, or whatever.\n\n\n\n \n Quote\n \n \n\nWe all made these a lot for Mom and Dad at French Road.\n\n"},"1-Appetizers,-Beverages/Grandma-Leaper's-Cup-a-Cup,-a-Cup":{"title":"Grandma Leaper's Cup a Cup, a Cup","links":["8-Extra/Browse-by/Authors/Pat-Leaper"],"tags":[],"content":"Author: Pat Leaper\nIngredients\n\n 1 cup grated Cheddar cheese\n 1 cup chopped onion\n 1 cup mayonnaise (I use the lite)\n\nInstructions\n\n Bake in 320° oven for 45 minutes.\n Serve with toast rounds or crackers.\n\n\n\n \n Quote\n \n \n\nEasy and good!!\n\n"},"1-Appetizers,-Beverages/Grandma-Leaper's-Hot-Mushroom-Cheese-Dip":{"title":"Grandma Leaper's Hot Mushroom Cheese Dip","links":["8-Extra/Browse-by/Authors/Pat-Leaper"],"tags":[],"content":"Author: Pat Leaper\nIngredients\n\n 1 lb. Velveeta jalapeño pepper cheese (mild)\n 2 lb. hamburger, browned\n Lots of chopped onions\n 1 can cream of mushroom soup\n Taco chip\n\nInstructions\n\n Brown onions and hamburger.\n Cut cheese into cubes.\n Mix cheese with hamburger and onion mix.\n Add soup\n Stir until melted\n Serve with taco chips\n\n\n\n \n Quote\n \n \n\nKeeps 1 week or freezes well. This is also really easy and everyone loves it!\n\n"},"1-Appetizers,-Beverages/Grandma's-Oyster-Crackers":{"title":"Grandma's Oyster Crackers","links":["8-Extra/Browse-by/Authors/Danielle-Larimer"],"tags":[],"content":"Author: Danielle Larimer\nIngredients\n\n 1 bag oyster crackers\n 1 cup oil\n 1 pkg. Ranch dressing mix\n\nInstructions\n\n Preheat oven to 300°.\n Mix the dressing and Ranch.\n Pour over crackers and mix well.\n Spread on a baking pan and bake for an hour.\n Stir the crackers while baking a couple of times.\n\n\n\n \n Quote\n \n \n\n“I remember Mom making this all the time growing up, though I must have eaten too many at one point, cause I haven’t been able to eat an oyster cracker in years, or maybe I just can’t stand them plain after having them seasoned” - Michelle\n\n"},"1-Appetizers,-Beverages/Homemade-Wine":{"title":"Homemade Wine","links":["8-Extra/Browse-by/Authors/Michelle-Petrano","8-Extra/Browse-by/Authors/Nathan-Bohnert"],"tags":[],"content":"Author: Michelle Petrano and Nathan Bohnert\nIngredients\n\n 4 cups of grapes , washed\n 2 cups of sugar\n Water\n 1 gal. jug, thoroughly cleaned (no soap)\n Cork to fit jug that has been drilled to accommodate hose, then boiled for sterilization (can be found at most home improvement stores)\n 2 feet plastic hose (\\frac 1 2 inch diameter aquarium air filter tubing works well, and can be found at any Wal-Mart)\n Empty beer bottle (or similar container), halfway filled with water\n\nInstructions\n\n Fill the jug with grapes, sugar, and enough water to go up to the base of the neck. There should be about 4 to 6 inches from the water line to the cork to allow for air space.\n At this point, you need to dissolve the sugar in the water. Nathan and I find it easiest to cap the jug with its original lid and slowly roll it on the floor.\n After the sugar has been completely dissolved, the jug needs to be corked. We shove it in as far as it will go, then hammer it in a little more.\n The tubing then needs to be placed in the cork and with one end just below the base of the cork, but not in the water, and the other placed inside the water-filled beer bottle.\n Now place it in a cool, dark place for 3 months … Or until the bubbles slow down.\n When it’s ready, strain it through cheesecloth into a decanter. You can place whatever you don’t drink right away into an empty wine bottle and reseal.\n\n\n\n \n Tip\n \n \n\nMake sure everything is sterile. The first time we did this, we used an old hose we found in the garage… big mistake. We ended up with a mold-filled jug. Buy a new hose, it’s really cheap, and place it in some boiling water with the cork.\nAlso, it might be easier to just buy an aerating cap than to bother with the cork and tubing stuff, but it’s more expensive. Enjoy!\n\n"},"1-Appetizers,-Beverages/Hot-Bruschetta":{"title":"Hot Bruschetta","links":["8-Extra/Browse-by/Authors/Chris-Pariso"],"tags":[],"content":"Author: Chris Pariso\nIngredients\n\n 1 chopped onion\n 3 minced garlic cloves\n 1 tsp. salt\n 1 Tbsp. chopped fresh basil\n 6 plum tomatoes, seeded\n \\frac 3 4 cup Ricotta cheese\n \\frac 1 4 cup Romano cheese\n \\frac 1 4 cup Mozzarella cheese\n\nInstructions\n\n Sauté onion, garlic, salt, and pepper.\n Add tomatoes.\n Cook until tomatoes are cooked (about 10 minutes).\n Mix cheeses together.\n Top crostini with cheese mixture and broil until heated.\n Top with tomato mixture.\n Broil again until heated through.\n"},"1-Appetizers,-Beverages/Laurie's-Anytime-for-a-Party-Sangria":{"title":"Laurie's Anytime for a Party Sangria","links":["8-Extra/Browse-by/Authors/Laurie-Peters"],"tags":[],"content":"Author: Laurie Peters\nIngredients\n\n Lots of Spanish red wine\n Cherries, cut up\n Apples, cut up\n Oranges, cut up\n Limes, cut up\n Lemons, cut up\n Strawberries, cut up\n Club soda\n Sugar to taste\n Cinnamon sticks\n 1 big container\n\nInstructions\n\n Add it all up.\n Throw it in the big container.\n Let it sit for a while.\n Ladle it into a glass\n\n\n\n \n Quote\n \n \n\nWhen it’s all gone, eat the fruit! Salut!\n\n"},"1-Appetizers,-Beverages/Laurie's-Champagne-Cocktail":{"title":"Laurie's Champagne Cocktail","links":["8-Extra/Browse-by/Authors/Laurie-Peters"],"tags":[],"content":"Author: Laurie Peters\nIngredients\n\n Sugar cube\n Brandy\n Champagne\n Bitters\n\nInstructions\n\n Drop a brandy soaked sugar cube into a cocktail glass.\n Add a dry champagne and a splash of bitters.\n"},"1-Appetizers,-Beverages/Laurie's-Hawaii-Mai-Tai":{"title":"Laurie's Hawaii Mai Tai","links":["8-Extra/Browse-by/Authors/Laurie-Peters"],"tags":[],"content":"Author: Laurie Peters\nIngredients\n\n 1 cocktail glass\n 5 ice cubes\n Cocktail shaker\n 1 oz. Light rum (Bacardi)\n 1 oz. Dark rum (Myer’s)\n Pineapple orange juice\n\nInstructions\n\n Combine rum (light and dark) in a cocktail mixer over ice.\n Add pineapple/orange juice and a splash of grenadine.\n Shake and pour into glass.\n\n\n\n \n Quote\n \n \n\nTastes best in Hawaii, garnished with an orchid, though you can make anywhere.\n\n"},"1-Appetizers,-Beverages/Mom's-Tapanade":{"title":"Mom's Tapanade","links":["8-Extra/Browse-by/Authors/Chris-Pariso"],"tags":[],"content":"Author: Chris Pariso\nIngredients\n\n 1 cup chopped green olives (1 small jar)\n 1 cup chopped black olives (1 can)\n \\frac 1 4 cup chopped red onion\n 2 Tbsp. fresh basil, chopped\n 2 Tbsp. lemon juice (fresh)\n 1 Tbsp. horseradish\n 1 Tbsp. fresh garlic\n 1 Tbsp. Dijon mustard\n Dash of Tabasco\n Dash of Worcestershire\n Olive oil\n\nInstructions\n\n Chop olives and onion in food processor.\n Add all ingredients and mix.\n Serve with crostini or crackers.\n\n\n\n \n Tip\n \n \n\nThis tastes better made ahead.\n\n"},"1-Appetizers,-Beverages/Orange-Julius":{"title":"Orange Julius","links":["8-Extra/Browse-by/Authors/Brian-Petrano","8-Extra/Browse-by/Authors/Danielle-Larimer"],"tags":[],"content":"Author: Brian Petrano and Danielle Larimer\nIngredients\n\n \\frac 1 2 (6 oz.) can frozen orange juice\n \\frac 1 2 cup milk (Danielle has used ice cream)\n \\frac 1 2 cup water\n \\frac 1 4 cup sugar\n \\frac 1 2 tsp. Vanilla\n 5 to 6 ice cubes\n\nInstructions\n\n Combine in blender; cover and blend until smooth (30 seconds).\n Serve immediately.\n\n\n\n \n Quote\n \n \n\nLeave all dirty utensils and the other half of the frozen orange juice on the counter for mom to clean. Makes 3 cups.\n\n"},"1-Appetizers,-Beverages/Oysterettes":{"title":"Oysterettes","links":["8-Extra/Browse-by/Authors/Tammy-Peters"],"tags":[],"content":"Author: Tammy Peters\nIngredients\n\n Sunshine oyster crackers\n 1 tsp. dill weed\n 1 pkg. dry Ranch dressing (not buttermilk)\n \\frac 3 4 cup vegetable oil\n 1 tsp. lemon/pepper salt\n\nInstructions\n\n Mix all ingredients (except crackers) until blended well.\n Stir in crackers.\n Stir every 15 minutes for 1 to 1 1/2 hours, until crackers absorb all liquid.\n Store in airtight containers.\n Serve with soup or just eat as a snack.\n"},"1-Appetizers,-Beverages/Pepperoni-Dip":{"title":"Pepperoni Dip","links":["8-Extra/Browse-by/Authors/Pat-Leaper"],"tags":[],"content":"Author: Pat Leaper\nIngredients\n\n 1 pt. sour cream\n \\frac 1 2 lb. pepperoni\n\nInstructions\n\n Finely chop pepperoni in blender or Cuisinart.\n In bowl, mix sour cream and pepperoni.\n Cover and place in refrigerator for 2 whole days.\n Serve with bread slices or crackers.\n\n\n\n \n Quote\n \n \n\n“Grandma and Grandpa first started making this in 1982 and have made it many times every since” - Alysa\n\n"},"1-Appetizers,-Beverages/Pig-on-a-Date-with-a-Nut":{"title":"Pig on a Date with a Nut","links":["8-Extra/Browse-by/Authors/Chris-Pariso"],"tags":[],"content":"Author: Chris Pariso\nIngredients\n\n Dates, pitted\n Whole almonds\n Bacon\n Toothpicks\n\nInstructions\n\n Place one almond in each date.\n Wrap bacon around and secure with toothpick.\n Broil until bacon is crispy.\n\n\n\n \n Quote\n \n \n\nDennis renamed these rumaki “Pig on a Date with a Nut” one Christmas and we have called them that ever since.\n\n"},"1-Appetizers,-Beverages/Polynesian-Ginger-Dip":{"title":"Polynesian Ginger Dip","links":["8-Extra/Browse-by/Authors/Pat-Leaper"],"tags":[],"content":"Author: Pat Leaper\nIngredients\n\n 1 cup sour cream\n 1 cup mayonnaise\n \\frac 1 4 cup chopped onion\n \\frac 1 4 cup parsley, minced\n \\frac 1 4 cup finely chopped water chestnuts\n 1 to 2 Tbsp. finely chopped candied ginger\n 1 Tbsp. soy sauce\n\nInstructions\n\n Mix all ingredients well and chill.\n Serve with sesame seed crackers or raw vegetables.\n"},"1-Appetizers,-Beverages/Roquefort-and-onion-spread":{"title":"Roquefort and onion spread","links":["8-Extra/Browse-by/Authors/Pat-Leaper"],"tags":[],"content":"Author: Pat Leaper\nIngredients\n\n 8 oz. cream cheese\n \\frac 1 2 lb. crumbled blue cheese\n 1 medium chopped red onion\n \\frac 1 2 cup bottled dressing (Caesar, etc.)\n Parsley flakes\n Pumpernickel bread\n Triscuits\n\nInstructions\n\n Spread cream cheese in pie plate (or similar dish).\n Sprinkle with Blue cheese and onion.\n Pour dressing over top and garnish with parsley flakes.\n Cover with plastic wrap (or with a hairnet from Sally’s) and refrigerate.\n Let stand 2 to 3 hours at room temperature before serving.\n"},"1-Appetizers,-Beverages/Swedish-Meatballs":{"title":"Swedish Meatballs","links":["8-Extra/Browse-by/Authors/John-Nadeau","8-Extra/Browse-by/Authors/Noreen-Nadeau"],"tags":[],"content":"Author: John and Noreen Nadeau\nIngredients\n\n \\frac 1 2 cup bread crumbs\n 1 lb. hamburger\n \\frac 1 4 cup milk\n \\frac 1 2 cup molasses\n \\frac 1 2 cup white vinegar\n \\frac 1 2 cup ketchup\n 1 tsp. salt\n 1 tsp. Accent\n 1 small onion\n \\frac 1 4 tsp. Tabasco sauce\n \\frac 1 2 tsp. butter\n\nInstructions\n\n Combine all ingredients for sauce and place in crock pot.\n Mix all ingredients for meatballs.\n Make small meatballs and put in crock pot.\n Cook for 5 or 6 hours. Do not take cover off\n\n\n\n \n Tip\n \n \n\nFor extra sauce, just double recipe!\n\n"},"1-Appetizers,-Beverages/The-Best-Hot-Artichoke-Spinach-Dip-Ever!":{"title":"The Best Hot Artichoke Spinach Dip Ever!","links":["8-Extra/Browse-by/Authors/Michelle-Petrano"],"tags":[],"content":"Author: Michelle Petrano\nIngredients\n\n 1 cup chopped artichoke hearts (canned or frozen, thawed)\n \\frac 1 2 cup frozen chopped spinach, thawed\n 8 oz. Cream cheese\n \\frac 1 2 cup grated Parmesan cheese\n \\frac 1 2 tsp. crushed red pepper flakes\n \\frac 1 4 tsp. salt\n \\frac 1 8 tsp. Garlic powder\n Dash of ground pepper\n \\frac 1 4 to \\frac 1 2 cup Feta cheese\n Your choice of…\n\n Crackers\n Chips\n Sliced, toasted bread\n Fritos (my personal preference)\n Tortilla chips are also good\n\n\n\nInstructions\n\n Boil the spinach and artichoke hearts in a cup of water in a small saucepan over medium heat until tender, about 10 minutes.\n Drain in a colander when done.\n Heat the cream cheese in a small bowl in the microwave set on HIGH heat just until hot. (I usually just put the cream cheese in the still warm saucepan to heat it up … very effective).\n Add the spinach and artichoke hearts to the cream cheese and stir well. (If the cream cheese isn’t warm enough to soften, thank yourself for putting it in the saucepan and turn on the burner to help heat it, but be careful not to burn.)\n Add the remaining ingredients, except the Feta, to the cream cheese mixture.\n Place the dip into a fancier serving dish, top with Feta, and serve hot.\n\n\n\n \n Tip\n \n \n\nFor a variety, add diced green onions, crab, shrimp, or whatever you want.\n\n"},"1-Appetizers,-Beverages/Uncle-Everett's-Little-Hot-Dogs":{"title":"Uncle Everett's Little Hot Dogs","links":["8-Extra/Browse-by/Authors/Everett-Leaper"],"tags":[],"content":"Author: Everett Leaper\nIngredients\n\n 1 lb. Smoked sausage links or 1 bag little hot dogs\n BBQ sauce\n Toothpicks\n\nInstructions\n\n Heat sausage links or hot dogs and BBQ sauce together in pot or crock pot.\n Poke with toothpicks and serve.\n\n\n\n \n Quote\n \n \n\n“It’s not a holiday or party without the little wieners!” - Michelle\n\n"},"2-Soups,-Salads/2-Soups,-Salads":{"title":"2 Soups, Salads","links":["2-Soups,-Salads/Apricot-Jello-Salad","2-Soups,-Salads/Broccoli-Salad","2-Soups,-Salads/Cranberry-Gorgonzola-Green-Salad","2-Soups,-Salads/Dad's-Onion-Soup-(Soupe-À-L'oignon-Au-Fromage)","2-Soups,-Salads/Grandma-Leaper's-Beef-Burgundy","2-Soups,-Salads/Grandma-Leaper's-Chili","2-Soups,-Salads/Grandma's-Chicken-Soup","2-Soups,-Salads/Harriet's-Orange-Buttermilk-Salad","2-Soups,-Salads/Lentil-Soup","2-Soups,-Salads/Mary's-Chili","2-Soups,-Salads/Olive-Garden-Italian-Salad-Dressing","2-Soups,-Salads/Pineapple-Mint-Freeze","2-Soups,-Salads/Taco-Soup","2-Soups,-Salads/Three-Bean-Salad","2-Soups,-Salads/Tim's-Caesar-Salad","2-Soups,-Salads/Vegetable-Soup","2-Soups,-Salads/Wild-Rice-and-Mushroom-Soup","2-Soups,-Salads/Winter-Corn-Chowder"],"tags":[],"content":"\nApricot Jello Salad\nBroccoli Salad\nCranberry Gorgonzola Green Salad\nDad’s Onion Soup (Soupe À L’oignon Au Fromage)\nGrandma Leaper’s Beef Burgundy\nGrandma Leaper’s Chili\nGrandma’s Chicken Soup\nHarriet’s Orange Buttermilk Salad\nLentil Soup\nMary’s Chili\nOlive Garden Italian Salad Dressing\nPineapple Mint Freeze\nTaco Soup\nThree Bean Salad\nTim’s Caesar Salad\nVegetable Soup\nWild Rice and Mushroom Soup\nWinter Corn Chowder\n"},"2-Soups,-Salads/Apricot-Jello-Salad":{"title":"Apricot Jello Salad","links":["8-Extra/Browse-by/Authors/Tammy-Peters"],"tags":[],"content":"Author: Tammy Peters\nIngredients\n\n 1 (20 oz.) can crushed pineapple\n 1\\frac 1 2 cup water\n 1 cup sugar\n 2 small pkg. apricot jello\n 6 oz. cream cheese, softened\n 2 env. Dream Whip\n 1 cup chopped celery\n 1 cup nuts, chopped\n\nInstructions\n\n Mix pineapple with juice, water, and sugar.\n Bring to a good boil.\n Pour over jello.\n Mix and cool.\n Mix cream cheese thoroughly with Dream Whip, whipped according to directions.\n Add cream cheese mixture to cooled jello.\n Mix well.\n Fold in celery and nuts.\n Refrigerate until well set.\n\n\n\n \n Tip\n \n \n\nKeeps for several days.\n\n"},"2-Soups,-Salads/Broccoli-Salad":{"title":"Broccoli Salad","links":["8-Extra/Browse-by/Authors/Sarah-Slavinsky"],"tags":[],"content":"Author: Sarah Slavinsky\nIngredients\n\n 3 heads broccoli\n 1 lb. bacon, cooked, drained, and crumbled\n 1 cup grated Cheddar cheese\n \\frac 1 2 red onion, finely chopped\n Dressing\n\n 1\\frac 1 3 cup mayonnaise\n \\frac 1 2 sugar\n 3 Tbsp. apple cider vinegar\n\n\n\nInstructions\n\n Wash and cut broccoli into bite-size pieces.\n Place broccoli in a large bowl.\n Layer bacon, cheese, and onions over broccoli. Do not mix.\n In a small bowl, combine mayo, sugar, and vinegar. Mix well.\n Pour over broccoli salad. Do not stir.\n Refrigerate overnight.\n Stir before serving.\n Top with sunflower seeds.\n\n\n\n \n Quote\n \n \n\nThis delicious salad was served at a luncheon celebrating the adoption of out daughter, Elizabeth. Every time we eat it we are reminded of that wonderful day!\n\n"},"2-Soups,-Salads/Cranberry-Gorgonzola-Green-Salad":{"title":"Cranberry Gorgonzola Green Salad","links":["8-Extra/Browse-by/Authors/Tammy-Peters"],"tags":[],"content":"Author: Tammy Peters\nIngredients\n\n \\frac 1 3 cup vegetable oil\n \\frac 1 4 cup seasoned rice vinegar\n \\frac 3 4 tsp. Dijon mustard\n 1 clove garlic, pressed\n 1 small head Bibb lettuce\n 1 small head green leaf lettuce\n 1 Granny Smith or pineapple, diced\n \\frac 1 3 cup coarsely chopped walnuts\n \\frac 1 3 cup dried cranberries\n \\frac 1 3 cup crumbled Gorgonzola cheese\n\nInstructions\n\n Combine first 4 ingredients; stir with a wire whisk until blended.\n Set aside.\n Just before serving, combine Bibb lettuce and remaining 5 ingredients in a large bowl.\n Pour dressing over salad; toss gently.\n\n\n\n \n Tip\n \n \n\nYield: 8 servings.\n\n"},"2-Soups,-Salads/Dad's-Onion-Soup-(Soupe-À-L'oignon-Au-Fromage)":{"title":"Dad's Onion Soup (Soupe À L'oignon Au Fromage)","links":["8-Extra/Browse-by/Authors/Roger-Leaper"],"tags":[],"content":"Author: Roger Leaper\nIngredients\n\n 1 loaf French bread (the long kind)\n Butter\n Grated Parmesan\n 4 large onions\n 1 Tbsp. Flour\n 1\\frac 1 2 qt. beef consommé (about 5 cans + water)\n Salt and pepper\n Grated Gruyere cheese\n\nInstructions\n\n Cut bread into \\frac 1 2 inch slices.\n Spread with butter and cover with Parmesan cheese.\n Toast (325°) and cool.\n Slice onions and separate rings.\n Sauté in butter over low heat.\n Stir with wooden spoon until golden brown; add flour.\n Add beef consommé.\n Stir until soup boils.\n Simmer for 20 minutes.\n Add salt and pepper.\n Add slices of toast to individual bowls.\n Cover with Gruyere cheese.\n Pour in soup.\n Sprinkle with cheese (both kinds).\n Heat in oven (400°) until cheese browns.\n\n\n\n \n Quote\n \n \n\n“I too made this for a friend once and she didn’t believe me when I told her it was just beef consommé… the next night I had to go over to her house and make it in front of her… now she makes it all the time” - Michelle.\n\n\n\n\n \n Quote\n \n \n\n“I can eat this until I get sick!” - Alysa.\n\n\n\n\n \n Quote\n \n \n\n“Alysa can also eat this and clear a small cottage on the cape…” - Laurie.\n\n"},"2-Soups,-Salads/Grandma-Leaper's-Beef-Burgundy":{"title":"Grandma Leaper's Beef Burgundy","links":["8-Extra/Browse-by/Authors/Pat-Leaper"],"tags":[],"content":"Author: Pat Leaper\nIngredients\n\n 2 lb. boneless chuck\n \\frac 1 2 cup flour\n 1 tsp. garlic salt or 1 clove, Minced\n \\frac 1 4 tsp. pepper\n \\frac 1 2 cup margarine\n 1 onion, chopped\n 2 (4 oz.) cans sliced mushrooms\n 2 stalks celery, cut in \\frac 1 2 inch pieces\n 1 cup water\n 1 cup red wine\n 1 can consommé\n 1 pkg. frozen peas (optional)\n 3 potatoes, cubed (optional)\n\nInstructions\n\n Cut meat in 2 inch cubes.\n Combine flour, garlic, salt, and pepper.\n Dredge meat in flour mixture.\n Brown in margarine.\n Add onion and drained mushrooms.\n Cook over low heat till tender.\n Add celery, carrots, water, wine, and consommé.\n Cover and simmer for 2 hours (stirring occasionally or until tender).\n\n\n\n \n Tip\n \n \n\nPeas may be added during last \\frac 1 2 hour. Potatoes may be added.\n\n"},"2-Soups,-Salads/Grandma-Leaper's-Chili":{"title":"Grandma Leaper's Chili","links":["8-Extra/Browse-by/Authors/Alysa-Slavinsky"],"tags":[],"content":"Author: Alysa Slavinsky\nIngredients\n\n 2 Tbsp. olive oil\n 3 lb. Beef chuck, coarsely ground\n 3 medium onions, chopped\n 3 Tbsp. minced garlic\n \\frac 1 3 cup chili powder\n 1 (35 oz.) Italian plum tomatoes\n \\frac 1 2 cup tomato sauce\n 2 cans beef stock\n 1 (12 oz.) can beer\n 3 Tbsp. red wine vinegar\n 2 tsp. pepper\n 2 tsp. paprika\n \\frac 1 2 tsp. cumin\n 3 cans kidney beans\n Cheddar cheese, sour cream, and chopped onions (optional)\n\nInstructions\n\n Brown beef; remove fat.\n Next, sauté onions for 8 minutes, garlic for 1 minute.\n After that, put all, but kidney beans, in a big pot for 35 minutes on simmer.\n Next, put beans in pot with everything else for 10 more minutes.\n Stand at room temperature for a while and serve.\n\n\n\n \n Tip\n \n \n\nIf you want, put Cheddar cheese, sour cream, and chopped onions on top of the best chili ever.\n\n\n\n\n \n Quote\n \n \n\nBeans, beans good for your heart… From Uncle Mark.\n\n"},"2-Soups,-Salads/Grandma's-Chicken-Soup":{"title":"Grandma's Chicken Soup","links":["8-Extra/Browse-by/Authors/Alysa-Slavinsky"],"tags":[],"content":"Author: Alysa Slavinsky\nIngredients\n\n Salt\n Water\n 3 chicken breasts or chicken with bones\n 3 to 4 stalks of celery\n 3 to 4 big carrots\n \\frac 1 2 big white onion\n 3 Tbsp. crushed tomatoes\n 1 tsp. Salt\n Dried parsley\n Grandma Peters Meatballs\n\nInstructions\n\n Wash chicken under cold water, then place in a bowl with salt water and soak for about 20 minutes.\n Put chicken, carrots, celery, onion, crushed tomatoes, salt, and parsley in a pot of water 3/4 full.\n Bring to a boil.\n Skim the fat off top of the water.\n Put to medium heat and cover.\n Make sure it is lightly bubbling.\n Put meatballs in after the soup has been cooking for a \\frac 1 2 hour.\n Cook for 1\\frac 1 2 to 2 hours.\n"},"2-Soups,-Salads/Harriet's-Orange-Buttermilk-Salad":{"title":"Harriet's Orange Buttermilk Salad","links":["8-Extra/Browse-by/Authors/Harriet-Pariso"],"tags":[],"content":"Author: Harriet Pariso\nIngredients\n\n 1 (8\\frac 1 2 oz.) can crushed pineapple\n 1 (6 oz.) pkg. orange flavored gelatin\n 2 cups butter milk\n 1 (8 oz.) ctn. Cool Whip\n \\frac 1 4 chopped pecans\n\nInstructions\n\n Bring pineapple and syrup to boil.\n Remove from heat; cool at room temperature.\n Stir in buttermilk.\n Fold Cool Whip and pecans.\n Pour into mold.\n Chill for 4 hours or overnight.\n\n\n\n \n Tip\n \n \n\nMakes 6 to 8 servings\n\n\n\n\n \n Quote\n \n \n\n“This is great with dinner or as dessert. I like it for breakfast the next day” - Alysa.\n\n"},"2-Soups,-Salads/Lentil-Soup":{"title":"Lentil Soup","links":["8-Extra/Browse-by/Authors/Theresa-Peters"],"tags":[],"content":"Author: Theresa Peters\nIngredients\n\n 1 cup lentils\n 3 Tbsp. olive oil\n 1 onion , finely chopped\n 2 celery stalks, chopped\n 2 carrots, diced\n 2 bay leaves\n 8 cups water or stock\n 1 (14 oz.) can chopped tomatoes\n\nInstructions\n\n Heat oil in a large saucepan.\n Stir in onion and cook until softened.\n Add carrots, celery, bay leaves, and lentils.\n Toss for 1 minute, until coated in oil.\n Pour in tomatoes and water.\n Lower the heat and simmer until lentils are tender.\n Remove bay leaves.\n Add salt or pepper to taste.\n"},"2-Soups,-Salads/Mary's-Chili":{"title":"Mary's Chili","links":["8-Extra/Browse-by/Authors/Mary-Slavinsky"],"tags":[],"content":"Author: Mary Slavinsky\nIngredients\n\n 1\\frac 1 2 lb. ground beef\n 2 \\frac 1 2 onions, sliced\n 2 stalks celery, diced\n 1 large can kidney beans, drained\n Barbecue sauce, ketchup or mustard to taste\n 1 can spaghetti sauce (for smooth chili), 1 can stewed tomatoes, drained (for chunky), or salsa (for spicy flavor)\n Chili powder to taste\n 1 (6 oz.) can pineapple, drained\n\nInstructions\n\n Brown ground beef, onions, and celery.\n Drain grease.\n Add equal parts of kidney beans and baked beans.\n Season to taste with barbeque sauce or ketchup, or mustard.\n Add spaghetti sauce or tomatoes, or salsa.\n Add chili powder.\n Cook in slow cooker/crockpot on LOW or MEDIUM range for 1 to 2 hours, stirring every 15 to 20 minutes.\n Some time during those 1 to 2 hours, stir in a 6 ounce can of drained crushed pineapple.\n\n\n\n \n Quote\n \n \n\n“This is my secret ingredient - the pineapple. Mary has a trophy for this recipe for the chili cookoff at church” - Richard.\n\n"},"2-Soups,-Salads/Olive-Garden-Italian-Salad-Dressing":{"title":"Olive Garden Italian Salad Dressing","links":["8-Extra/Browse-by/Authors/Michelle-Petrano"],"tags":[],"content":"Author: Michelle Petrano\nIngredients\n\n \\frac1 2 cup white vinegar\n \\frac 1 3 cup water\n \\frac 1 3 cup vegetable oil\n \\frac 1 4 cup corn syrup\n 2\\frac 1 2 Tbsp. grated Romano cheese\n 2 Tbsp. dry pectin\n 2 Tbsp. beaten egg or egg substitute\n 1\\frac 1 4 tsp. salt\n 1 tsp. lemon juice\n \\frac 1 2 tsp. minced garlic\n \\frac 1 4 dried parsley flakes\n Pinch of dried oregano\n Pinch of crushed red pepper flakes\n\nInstructions\n\n Combine all of the ingredients with a mixer on medium speed or in a blender on low speed for 30 seconds.\n Chill at least one hour.\n Serve over mixed greens, or use as a marinade.\n\n\n\n \n Tip\n \n \n\nFor a ”lower carb” version… Omit the corn syrup and replace with a little extra oil and some fake sugar.\n\n"},"2-Soups,-Salads/Pineapple-Mint-Freeze":{"title":"Pineapple Mint Freeze","links":["8-Extra/Browse-by/Authors/Tammy-Peters"],"tags":[],"content":"Author: Tammy Peters\nIngredients\n\n 1 (20 oz.) can crushed pineapple\n 1 env. unflavored gelatin\n 1 (10 oz.) jar mint jelly\n 1 small container Cool Whip\n\nInstructions\n\n Drain pineapple, reserving syrup.\n In saucepan, soften gelatin in syrup.\n Add jelly and dash of salt.\n Heat and stir until gelatin is dissolved and jelly melted.\n Stir in pineapple.\n Chill until mixture is thick and syrupy.\n\n\n\n \n Quote\n \n \n\nHiggenbothan family favorite\n\n"},"2-Soups,-Salads/Taco-Soup":{"title":"Taco Soup","links":["8-Extra/Browse-by/Authors/Sarah-Slavinsky","8-Extra/Browse-by/Authors/Mary-Slavinsky"],"tags":[],"content":"Author: Sarah Slavinsky and Mary Slavinsky\nIngredients\n\n 1 lb. hamburger\n 1 (16 oz.) can tomatoes\n 2 (16 oz.) cans kidney beans\n 1 can corn\n 2 (8 oz.) cans tomato sauce\n 1 packet taco seasoning\n 1 can garbanzo beans (optional)\n\nInstructions\n\n Brown and drain hamburger.\n In a stew pot, mix all ingredients, including the liquid from the canned products.\n Simmer 20 to 30 minutes.\n Serve with corn chips, cheese, chopped onions, and sour cream.\n\n\n\n \n Tip\n \n \n\nYou can add water if it is too thick.\n\n"},"2-Soups,-Salads/Three-Bean-Salad":{"title":"Three Bean Salad","links":[],"tags":[],"content":"Author:\nIngredients\n\n 1 can green beans, drained\n 1 can yellow wax beans, drained\n 1 can kidney beans, drained\n \\frac 1 2 cup chopped green pepper\n \\frac 1 4 cup chopped onion\n \\frac 1 2 cup salad oil\n \\frac 1 2 cup vinegar\n \\frac 1 2 cup sugar\n Salt and pepper to taste\n\nInstructions\n\n Mix all ingredients and refrigerate 24 hours.\n\n\n\n \n Quote\n \n \n\nRecipe story: One time, my mom made a double batch of the salad and placed it in a very large glass bowl. I was around 7 to 8 years old at the time… and the dish was too heavy for me to move. I asked Brian to help me, but he was too busy being a jerk to bother… So, in my attempt to get the salad out of the fridge to have some, it fell to the floor. Glass, oil, sugar, and beans were all over the kitchen… At this point, Brian got off his butt and cleaned up the whole mess, therefore acknowledging fault. Mom was pleased to have it all cleaned up before she got home, though nobody got any salad.\n\n"},"2-Soups,-Salads/Tim's-Caesar-Salad":{"title":"Tim's Caesar Salad","links":["8-Extra/Browse-by/Authors/Tim-Pariso"],"tags":[],"content":"Author: Tim Pariso\nIngredients\n\n 4 anchovies\n 1 garlic clove\n \\frac 1 2 lemon\n 1 Tbsp. Worcestershire sauce\n \\frac 1 4 cup olive oil\n 1 egg\n Parmesan cheese\n 2 Tbsp. Dijon mustard\n Croutons\n Black pepper\n Romaine Lettuce\n\nInstructions\n\n Mash anchovies with fork in a large wooden bowl.\n Grate garlic and mix together well.\n Add lemon, Worcestershire, Dijon mustard, and egg, mixing well after each addition.\n Pour olive oil in a thin stream while mixing.\n Add romaine, cheese, croutons, and pepper.\n Toss top with more grated or shaved cheese and pepper to taste.\n\n\n\n \n Quote\n \n \n\n“One of the first times I met Tim, he made his famous Caesar salad… Though it’s delicious, I think he won me over with his bear rug and a bowl of M&M’s” - Michelle.\n\n"},"2-Soups,-Salads/Vegetable-Soup":{"title":"Vegetable Soup","links":["8-Extra/Browse-by/Authors/Chris-Pariso"],"tags":[],"content":"Author: Chris Pariso\nIngredients\n\n 3 chopped onions\n 3 minced garlic\n 2 Tbsp. olive oil\n 2 cups chopped cabbage\n 2 stalks chopped celery\n 5 sliced carrots\n 1 pkg. chopped frozen spinach\n 1 can garbanzo beans, drained\n 1 bottle spicy V-8 juice\n 1 large can diced tomatoes\n\nInstructions\n\n Sauté onions and garlic in oil.\n Add vegetables and cook until almost tender.\n Add V-8 juice and tomatoes.\n Simmer until tender.\n\n\n\n \n Quote\n \n \n\nDavid likes his soup with Italian or smoked sausage in it. This soup started out as an economical and nutritious meal for the kids and me. Now it’s our favorite diet meal.\n\n"},"2-Soups,-Salads/Wild-Rice-and-Mushroom-Soup":{"title":"Wild Rice and Mushroom Soup","links":["8-Extra/Browse-by/Authors/Sarah-Slavinsky"],"tags":[],"content":"Author: Sarah Slavinsky\nIngredients\n\n \\frac 1 2 lb. sliced fresh mushrooms\n 4 to 6 cups wild rice pilaf\n 2 qt. heavy whipping cream*\n 2 qt. chicken broth\n \\frac 1 2 tsp. fresh rosemary, chopped\n Salt and pepper\n\nInstructions\n\n Prepare rice pilaf according to package directions and set aside.\n Sauté mushrooms in olive oil.\n Heat cream and chicken broth.\n Add rice, mushrooms, rosemary, and salt and pepper (to taste).\n Eat and serve. (To thicken, mix a small amount of water with 2 to 3 tablespoons cornstarch. Stir into hot soup.)\n\n\n\n \n Quote\n \n \n\nWe served this at a Christmas soup party and it was a hit!!\n\n\n\n\n \n Tip\n \n \n\n*I use half & half to cut down on fat and calories.\n\n"},"2-Soups,-Salads/Winter-Corn-Chowder":{"title":"Winter Corn Chowder","links":["8-Extra/Browse-by/Authors/Laurie-Peters"],"tags":[],"content":"Author: Laurie Peters\nIngredients\n\n 6 slices crispy cooked bacon\n 6 medium unpeeled, roughly chopped potatoes (russet)\n 1 medium sweet yellow onion, chopped\n \\frac 1 2 cup heavy cream\n 1 \\frac 1 2 cup milk\n 1 \\frac 1 2 chicken broth\n Grated Cheddar cheese\n 2 cans creamed corn\n 1 small bag frozen corn\n 1 Tbsp. Butter\n\nInstructions\n\n Sauté onion in butter in a large stockpot until tender.\n Add potatoes, bacon (cooked), corn, and chicken broth.\n Add water, depending on size of stockpot.\n Cook on medium heat until potatoes are tender.\n Reduce heat; slowly add milk and heavy cream, salt, and pepper.\n Garnish with grated Cheddar cheese. Serves 4 ”for days.”\n\n\n\n \n Quote\n \n \n\nFor those of you who live in Florida, just shut the shades, crank the A/C, light\nA fire, and pretend it’s cold outside.\n\n"},"3-Vegetables/3-Vegetables":{"title":"3 Vegetables","links":["3-Vegetables/Alda's-Cole-Slaw","3-Vegetables/Bacon-and-Mushrooms","3-Vegetables/Baked-Bean-Casserole","3-Vegetables/Carrot-Souffle","3-Vegetables/Creamed-Onions","3-Vegetables/Emily's-First-French-Fries","3-Vegetables/Grace's-Baked-Beans","3-Vegetables/Grandma-Leaper's-Cheese-Potatoes","3-Vegetables/Grandma-Leaper's-Scalloped-Corn","3-Vegetables/Grandma-Peters'-Peas","3-Vegetables/Grandma-Peters'-Stuffed-Artichokes","3-Vegetables/Harriet's-Famous-Corn-Souffle","3-Vegetables/Heavenly-Spinach","3-Vegetables/Kugeli","3-Vegetables/Mary-Lou's-Potato-Salad","3-Vegetables/Smootsa-Toota","3-Vegetables/Sweet-Potato-Casserole","3-Vegetables/Tim's-Mushrooms"],"tags":[],"content":"\nAlda’s Cole Slaw\nBacon and Mushrooms\nBaked Bean Casserole\nCarrot Souffle\nCreamed Onions\nEmily’s First French Fries\nGrace’s Baked Beans\nGrandma Leaper’s Cheese Potatoes\nGrandma Leaper’s Scalloped Corn\nGrandma Peters’ Peas\nGrandma Peters’ Stuffed Artichokes\nHarriet’s Famous Corn Souffle\nHeavenly Spinach\nKugeli\nMary Lou’s Potato Salad\nSmootsa Toota\nSweet Potato Casserole\nTim’s Mushrooms\n"},"3-Vegetables/Alda's-Cole-Slaw":{"title":"Alda's Cole Slaw","links":["8-Extra/Browse-by/Authors/Mary-Slavinsky"],"tags":[],"content":"Author: Mary Slavinsky\nIngredients\n\n 1 medium head of cabbage, chopped\n 1 medium onion, chopped\n 2 carrots, grated\n Dressing\n\n \\frac 1 2 cup mayo\n \\frac 1 4 cup oil\n \\frac 1 4 cup cider vinegar\n 2 Tbsp. sugar\n\n\n\nInstructions\n\n Stir this together and pour over cabbage mix. Chill before serving.\n"},"3-Vegetables/Bacon-and-Mushrooms":{"title":"Bacon and Mushrooms","links":["8-Extra/Browse-by/Authors/Mary-Slavinsky"],"tags":[],"content":"Author: Mary Slavinsky\nIngredients\n\n 1 lb. Bacon, diced and fried\n 1 large onion, chopped\n 2 to 3 large cans mushroom bits and pieces, drained and diced\n Flour\n Light Cream\n\nInstructions\n\n Fry the bacon first, drain off the fat, then mix in the chopped onion and the mushrooms.\n Cook and stir until onions are clear and mushrooms are cooked.\n Just before serving, sprinkle a tablespoon flour and stir over heat.\n Gently stir in a pint of light cream.\n You can add a little more flour until it is at the consistency you want.\n\n\n\n \n Quote\n \n \n\n“This is a family favorite for the holidays. I never like mushrooms until Alda served this to me as a vegetable at a Sunday dinner. Mom hated that as the kids were older, they began to like this. It caused less and less leftovers” - David\n\n"},"3-Vegetables/Baked-Bean-Casserole":{"title":"Baked Bean Casserole","links":["8-Extra/Browse-by/Authors/Mark-Leaper"],"tags":[],"content":"Author: Mark Leaper\nIngredients\n\n 1 ( 54 oz.) Grandma Brown’s baked beans\n 1 can chunk pineapple\n 1 medium onion\n \\frac 1 2 lb. bacon\n \\frac 1 2 cup brown sugar\n \\frac 1 2 cup molasses\n\nInstructions\n\n Precook bacon halfway.\n Drain on paper towel.\n Drain pineapple and cut chunks in half.\n Coarsely chop onion (almost bite-size).\n Combine beans, pineapple, and onion.\n Spread in 9x13 inch baking dish.\n Sprinkle brown sugar and drizzle molasses over top.\n Bake at 350° for 30 minutes.\n Cut bacon into 1 inch pieces.\n Place on top and bake until bacon is crisp and beans are as bubbly as you will be. Ha! Ha!\n"},"3-Vegetables/Carrot-Souffle":{"title":"Carrot Souffle","links":["8-Extra/Browse-by/Authors/Ellen-Schwartz"],"tags":[],"content":"Author: Ellen Schwartz\nIngredients\n\n 1 lb. carrots, peeled and sliced\n \\frac 1 2 cup melted butter\n 3 eggs\n 1 cup sugar\n 1 tsp. vanilla extract\n 3 Tbsp. flour\n 1 tsp. baking powder\n\nInstructions\n\n Preheat oven at 350°.\n Cook carrots until tender in a small amount of salted water.\n Drain.\n Combine carrots and butter in container of electric blender.\n Blend until smooth.\n Add remaining ingredients and blend well.\n Spoon mixture into a lightly greased 1 quart souffle dish.\n Bake 45 minutes or until firm.\n\n\n\n \n Tip\n \n \n\nI have made this with only a \\frac 1 2 cup of sugar and the ”kids” never knew any better. Food processor works just as well too (Babs).\n\n\n\n\n \n Quote\n \n \n\n“This is my favorite dish in the world. When I make it for friends, they can’t believe how good it is! It’s good as a hot side dish, it’s good as a cold dessert… It ‘s good anytime! And once I made it using yellow squash; it turned out good too!” - Michelle.\n\n"},"3-Vegetables/Creamed-Onions":{"title":"Creamed Onions","links":["8-Extra/Browse-by/Authors/Chris-Pariso"],"tags":[],"content":"Author: Chris Pariso\nIngredients\n\n 1 bag yellow onions\n 1 can cream of mushroom soup\n Bread crumbs\n Real cream sauce and mushrooms\n\nInstructions\n\n Boil onions (peeled) until tender.\n Drain well.\n Mix in soup and top with bread crumbs.\n Bake at 350° for 30 minutes\n\n\n\n \n Quote\n \n \n\nThis is an old Leaper family holiday dish. It goes very well with 3 French hens, lots of laughter, and love.\n\n"},"3-Vegetables/Emily's-First-French-Fries":{"title":"Emily's First French Fries","links":["8-Extra/Browse-by/Authors/Emily-Slavinsky"],"tags":[],"content":"Author: Emily Slavinsky\nIngredients\n\n 2 small sweet potatoes, peeled and cut lengthwise into \\frac 1 2 inch thick sticks\n 2 Tbsp. apple juice concentrate\n 4 tsp. butter, melted\n\nInstructions\n\n Line a broiler pan with aluminum foil and preheat broiler.\n Boil the potatoes in a covered pot of water for 5 to 7 minutes or until crisp-tender.\n Drain.\n Combine the apple juice concentrate and butter in a medium mixing bowl.\n Add the potatoes and toss gently to coat.\n Arrange on broiler pan in a single layer.\n Broil 3 minutes per side or until lightly browned.\n Allow to cool and serve.\n\n\n\n \n Tip\n \n \n\nMay be frozen up to 3 months.\n\n\n\n\n \n Quote\n \n \n\nEmily likes these as much as yogurt!\n\n"},"3-Vegetables/Grace's-Baked-Beans":{"title":"Grace's Baked Beans","links":["8-Extra/Browse-by/Authors/Mary-Slavinsky"],"tags":[],"content":"Author: Mary Slavinsky\nIngredients\n\n 1 qt. yellow eyed beans\n 4 tsp. sugar or 3 tsp. sugar and 1 tsp. molasses\n \\frac 1 2 tsp. dry mustard\n \\frac 1 2 tsp. salt\n \\frac 1 4 tsp. pepper\n Pinch of ginger\n \\frac 1 4 lb. salt pork\n\nInstructions\n\n Put in crackpot and cook on LOW until desired consistency.\n\n\n\n \n Tip\n \n \n\nIf pork in lean, don’t put so much salt. This recipe is for 1 quart. You will have to double it for 2 quarts.\n\n"},"3-Vegetables/Grandma-Leaper's-Cheese-Potatoes":{"title":"Grandma Leaper's Cheese Potatoes","links":["8-Extra/Browse-by/Authors/Alysa-Slavinsky"],"tags":[],"content":"Author: Alysa Slavinsky\nIngredients\n\n 1 bag frozen chopped home fries\n \\frac 1 2 cup chopped onion\n 1 can cream of chicken soup\n 1 pt. sour cream\n 2 cups Cheddar cheese\n Bacon, salt, and pepper (optional)\n 3 Tbsp. Melted butter Corn flakes, crushed\n\nInstructions\n\n Mix first 5 ingredients.\n Sprinkle with 3 tablespoons melted butter and crushed corn flakes.\n Bake 45 to 50 minutes at 350°.\n\n\n\n \n Quote\n \n \n\nWanna sing ”New Country Corn Flakes” anyone?\n\n"},"3-Vegetables/Grandma-Leaper's-Scalloped-Corn":{"title":"Grandma Leaper's Scalloped Corn","links":["8-Extra/Browse-by/Authors/Alysa-Slavinsky"],"tags":[],"content":"Author: Alysa Slavinsky\nIngredients\n\n 1 can regular corn\n 1 can creamed corn\n 1 egg, beaten\n Salt\n Pepper\n Ritz crackers, crumbled\n Butter (less than a Tbsp.)\n\nInstructions\n\n Mix first 5 ingredients.\n Place in casserole dish.\n Crumble Ritz crackers on top.\n Dot with butter.\n Bake, uncovered, at 350° for about 45 minutes or more.\n\n\n\n \n Quote\n \n \n\n“This reminds me of… Grandpa last to serve himself (hot sweet)… Grandma’s story telling… Laughing at Uncle Mark… Debbie’s desserts… finding out what ‘s new with my cousins, wishing we lived closer… I am blessed to have such a wonderful family” - Alysa.\n\n"},"3-Vegetables/Grandma-Peters'-Peas":{"title":"Grandma Peters' Peas","links":["8-Extra/Browse-by/Authors/Alysa-Slavinsky"],"tags":[],"content":"Author: Alysa Slavinsky\nIngredients\n\n 1 bag frozen peas or 1 can peas\n Oregano to taste\n Enough water to cover peas\n\nInstructions\n\n Cook peas and oregano in boiling pot of water.\n\n\n\n \n Quote\n \n \n\nI remember when Grandma made these one day, she told me the story of when her mom would make corn bread every night for dinner and Grandma hated corn bread. That’s why we never had corn bread at Grandma’s.\n\n"},"3-Vegetables/Grandma-Peters'-Stuffed-Artichokes":{"title":"Grandma Peters' Stuffed Artichokes","links":["8-Extra/Browse-by/Authors/Theresa-Peters"],"tags":[],"content":"Author: Theresa Peters\nIngredients\n\n 4 medium sized artichokes\n 1 cup bread crumbs\n 1 clove garlic or garlic powder\n 1 tsp. chopped parsley\n 3 Tbsp. grated Romano cheese\n Salt and pepper\n \\frac 1 4 cup olive oil\n 1 cup cold water\n\nInstructions\n\n Wash artichokes and remove large outer leaves.\n Cut off stems and with scissors, trim point 1\\frac 1 2 inches down from top.\n Spread leaves apart gently.\n Combine crumbs, garlic, parsley, cheese, salt, pepper, and oil.\n Mix thoroughly.\n Place crumb mixture between loosened artichoke leaves.\n Stand artichokes straight up in saucepan and pour water into pan from side. Do not pour water over artichokes.\n Cover pan and simmer until leaves pull off easily, about a half hour.\n Lift out of pan gently.\n Serve hot or cold.\n"},"3-Vegetables/Harriet's-Famous-Corn-Souffle":{"title":"Harriet's Famous Corn Souffle","links":["8-Extra/Browse-by/Authors/Harriet-Pariso"],"tags":[],"content":"Author: Harriet Pariso\nIngredients\n\n 1 can cream style corn\n 3 eggs, slightly beaten\n 1 Tbsp. butter\n 2 Tbsp. sugar\n Pinch of salt\n Pinch of pepper\n 2 slightly rounded Tbsp. flour\n 1 can condensed milk or half & half\n\nInstructions\n\n Pour into greased casserole.\n Bake at 350° for 1 hour.\n\n\n\n \n Quote\n \n \n\n“Lose this recipe… Call Mom long distance every holiday to write recipe again. Make, enjoy, lose recipe, repeat…” - Laurie.\n\n"},"3-Vegetables/Heavenly-Spinach":{"title":"Heavenly Spinach","links":["8-Extra/Browse-by/Authors/Babs-Sossong"],"tags":[],"content":"Author: Babs Sossong\nIngredients\n\n 3 (10 oz.) pkg. Frozen chopped spinach\n 2 cups herb-seasoned stuffing mix\n \\frac 1 2 cup butter\n 1 (1.375 oz.) pkg. onion soup mix\n 2 cups sour cream\n\nInstructions\n\n Preheat oven to 350°.\n Cook and drain spinach (or just let it thaw…).\n Brown stuffing mix in butter, reserving \\frac 1 2 cup.\n Mix spinach, stuffing, soup mix, and sour cream.\n Place in a greased 2 quart casserole dish.\n Sprinkle with reserved stuffing.\n Bake, uncovered, at 350° for 20 to 30 minutes.\n"},"3-Vegetables/Kugeli":{"title":"Kugeli","links":["8-Extra/Browse-by/Authors/Mary-Slavinsky"],"tags":[],"content":"Author: Mary Slavinsky\nIngredients\n\n 5 lb. grated potatoes\n 1 lb. bacon\n 1 large onion, diced and fried\n 6 eggs\n Less than \\frac 1 2 cup farina\n 1 cup milk\n Salt\n Pepper\n\nInstructions\n\n Mix all ingredients in a buttered baking dish.\n Bake at 500° (high) for 15 minutes, then at 350° for 1 hour.\n"},"3-Vegetables/Mary-Lou's-Potato-Salad":{"title":"Mary Lou's Potato Salad","links":["8-Extra/Browse-by/Authors/Mary-Lou-Nadeau"],"tags":[],"content":"Author: Mary Lou Nadeau\nIngredients\n\n 7 cups sliced warm boiled potatoes\n \\frac 1 3 cup chopped chives\n 1 tsp. salt\n \\frac 1 8 tsp. pepper\n 1 Tbsp. grated onion\n \\frac 1 4 cup salad oil\n \\frac 1 4 cup cider vinegar\n \\frac 1 2 cup chopped celery\n \\frac 1 2 cup diced cucumber\n \\frac 3 4 cup sour cream\n \\frac 3 4 cup mayonnaise\n\nInstructions\n\n Combine warm potatoes, chives , salt, pepper, onion, oil, and vinegar.\n Stir well and chill.\n Meanwhile, mix celery, cucumber, sour cream , and mayonnaise.\n Chill.\n Just before serving, combine the mayonnaise mixture and the potato mixture.\n Mix well.\n\n\n\n \n Tip\n \n \n\nGarnish with lettuce and sliced hard cooked eggs if desired. Makes 8 servings.\n\n"},"3-Vegetables/Smootsa-Toota":{"title":"Smootsa Toota","links":["8-Extra/Browse-by/Authors/Alysa-Slavinsky"],"tags":[],"content":"Author: Alysa Slavinsky\nIngredients\n\n 1 big bag Birds Eye broccoli florets (or use fresh broccoli - Grandma’s mom did)\n Water\n Olive oil (enough so it looks like Grandma’s in the pot)\n Garlic powder or granulated garlic\n Pepper\n Any pasta (Grandma used acini de pepe or tubettini)\n Romano cheese\n\nInstructions\n\n In 2 quart pot, boil broccoli, olive oil, and garlic in water (around halfway up the pot) until the broccoli is tender, really soft, and the water is green.\n Take broccoli and place in separate dish.\n Keep green water to boil pasta.\n When pasta is done, put broccoli back in and cook, covered, until it looks and smells like Grandma’s.\n\n\n\n \n Quote\n \n \n\n“This reminds me of… Savoia cookies in the Charlie Chip can… Tony and Dougy taking off the cheese jar tops… Grandma’s green chairs and Italy wallpaper… Rolling Italian bread into balls and cubes… Laughing with my cousins. Thank everyone for the memories!” - Alysa.\n\n"},"3-Vegetables/Sweet-Potato-Casserole":{"title":"Sweet Potato Casserole","links":["8-Extra/Browse-by/Authors/Debbie-Breton"],"tags":[],"content":"Author: Debbie Breton\nIngredients\n\n 1\\frac 1 2 lb. sweet potatoes\n \\frac 1 2 cup sugar\n \\frac 1 2 cup milk\n 1 beaten egg\n 3 Tbsp. butter, cubed\n 1 tsp. Vanilla\n \\frac 1 2 cup packed brown sugar\n \\frac 1 3 cup all-purpose flour\n 2 Tbsp. butter\n \\frac 1 2 cup pecan pieces\n Pecan halves (optional)\n\nInstructions\n\n Scrub and peel sweet potatoes.\n Cut off and discard woody ends.\n Cut potatoes in to cubes and cook, covered, in a small amount of boiling water for 25 to 35 minutes or until tender.\n Drain.\n Combine hot sweet potatoes, sugar, milk, egg, the 3 tablespoons butter, and vanilla.\n With a wooden spoon, stir to break up the potatoes, but not completely mash them.\n Put mixture into a greased 2 quart square baking dish.\n Combine brown sugar and flour; cut in the 2 tablespoons butter until mixture resembles coarse crumbs.\n Stir in pecan pieces and sprinkle crumb mixture over potatoes.\n Bake, uncovered, in a 350° oven for 25 minutes or until set.\n Garnish with pecan halves if desired.\n"},"3-Vegetables/Tim's-Mushrooms":{"title":"Tim's Mushrooms","links":["8-Extra/Browse-by/Authors/Tim-Pariso"],"tags":[],"content":"Author: Tim Pariso\nIngredients\n\n 2 Tbsp. butter\n 1 lb. mushrooms\n \\frac 1 2 cup cream sherry\n\nInstructions\n\n Clean mushrooms, trim ends, and leave whole.\n Sauté mushrooms in butter until butter is almost brown.\n Take off heat and add sherry.\n Cook until tender.\n"},"4-Main-Dishes/4-Main-Dishes":{"title":"4 Main Dishes","links":["4-Main-Dishes/Alysa's-Beef-Enchiladas","4-Main-Dishes/Alysa's-Easy-Steak-Fajitas","4-Main-Dishes/Arroz-Con-Polo-(Chicken-and-Yellow-Rice)","4-Main-Dishes/Braciola","4-Main-Dishes/Chicken-and-Stuffing-Scallop","4-Main-Dishes/Chicken-Salad-Croissant","4-Main-Dishes/Chicken-Tacos","4-Main-Dishes/Chili-Relleno-Casserole","4-Main-Dishes/Cran-Apple-Glazed-Pork-Chops","4-Main-Dishes/Cranberry-Pork-Roast","4-Main-Dishes/David's-Famous-Hamburgers","4-Main-Dishes/Easy-Enchilada-Casserole","4-Main-Dishes/Emily's-Macaroni-and-Cheese","4-Main-Dishes/Fettuccini-Alfredo","4-Main-Dishes/Grandma-Peters'-Cutlets","4-Main-Dishes/Grandma's-Italian-Sausage-Casserole","4-Main-Dishes/Grandpa-Alda's-Stuffed-Cabbage","4-Main-Dishes/Grandpa-Leaper's-Flank-Steak","4-Main-Dishes/Grandpa-Leaper's-Grilled-Hamburger","4-Main-Dishes/Grandpa's-Spaghetti-Sauce","4-Main-Dishes/Jordan's-Lemon-Chicken","4-Main-Dishes/Kid's-Favorite-BBQ","4-Main-Dishes/Kielbasa","4-Main-Dishes/Laurie's-Eggplant-Parmigiana","4-Main-Dishes/Laurie's-Grilled-Cheese","4-Main-Dishes/Mary-Lou's-Lasagna","4-Main-Dishes/Michelle's-Beef-Stroganoff","4-Main-Dishes/Mock-Lobster-Pie","4-Main-Dishes/Nama's-Chicken-Casserole","4-Main-Dishes/Nana's-Pot-Roast","4-Main-Dishes/Pasgetti-Pie","4-Main-Dishes/Peter-Rabbit-Pasta-(For-babies-learning-to-eat)","4-Main-Dishes/Polish-Pierogi","4-Main-Dishes/Pork-Chops-with-Red-Pepper-Sauce","4-Main-Dishes/Saturday-Night-Dinner-(When-Mom-and-Dad-went-out)","4-Main-Dishes/Shrimp-Fra-Diavola","4-Main-Dishes/Shrimp-Peel","4-Main-Dishes/Six-Layer-Dinner","4-Main-Dishes/Strudel---Sausage-and-Mushroom","4-Main-Dishes/Tim-Pariso's-Filet-Mignon-for-4","4-Main-Dishes/Tongue"],"tags":[],"content":"\nAlysa’s Beef Enchiladas\nAlysa’s Easy Steak Fajitas\nArroz Con Polo (Chicken and Yellow Rice)\nBraciola\nChicken and Stuffing Scallop\nChicken Salad Croissant\nChicken Tacos\nChili Relleno Casserole\nCran-Apple Glazed Pork Chops\nCranberry Pork Roast\nDavid’s Famous Hamburgers\nEasy Enchilada Casserole\nEmily’s Macaroni and Cheese\nFettuccini Alfredo\nGrandma Peters’ Cutlets\nGrandma’s Italian Sausage Casserole\nGrandpa Alda’s Stuffed Cabbage\nGrandpa Leaper’s Flank Steak\nGrandpa Leaper’s Grilled Hamburger\nGrandpa’s Spaghetti Sauce\nJordan’s Lemon Chicken\nKid’s Favorite BBQ\nKielbasa\nLaurie’s Eggplant Parmigiana\nLaurie’s Grilled Cheese\nMary Lou’s Lasagna\nMichelle’s Beef Stroganoff\nMock Lobster Pie\nNama’s Chicken Casserole\nNana’s Pot Roast\nPasgetti Pie\nPeter Rabbit Pasta (For babies learning to eat)\nPolish Pierogi\nPork Chops with Red Pepper Sauce\nSaturday Night Dinner (When Mom and Dad went out)\nShrimp Fra Diavola\nShrimp Peel\nSix-Layer Dinner\nStrudel - Sausage and Mushroom\nTim Pariso’s Filet Mignon for 4\nTongue\n"},"4-Main-Dishes/Alysa's-Beef-Enchiladas":{"title":"Alysa's Beef Enchiladas","links":["8-Extra/Browse-by/Authors/Alysa-Slavinsky"],"tags":[],"content":"Author: Alysa Slavinsky\nIngredients\n\n 1 Tbsp. vegetable oil\n 1 onion, sliced\n 1 green pepper, sliced\n 1 red or yellow pepper, sliced\n 1 garlic clove, minced\n 2 cups cubed, cooked roast beef (about \\frac 3 4 lb.)\n 1\\frac 1 2 cup taco sauce\n 1 tsp. ground cumin\n Pepper to taste\n 6 to 8 (7 inch) flour tortillas\n 1 cup sharp shredded Cheddar cheese\n \\frac 1 2 cup sour cream\n 3 Tbsp. chopped green onion\n\nInstructions\n\n In skillet, heat oil over medium heat; cook onion, peppers, and garlic for about 3 minutes or until onion has softened and peppers are tender-crisp.\n Remove from heat; stir in roast beef, \\frac 1 2 cup of taco sauce, cumin, and pepper to taste.\n Place about \\frac 3 4 cup meat mixture down center of 1 tortilla.\n Sprinkle with 1 tablespoon of cheese.\n Bring edges of tortilla together, overlapping slightly to enclose filling.\n Arrange, seam side up, in 11x7 inch (2 L) baking dish.\n Repeat with remaining tortillas and filling.\n Spoon remaining taco sauce over tortillas, then add remaining cheese.\n Bake in 350° oven for about 30 minutes or until heated through.\n Spread sour cream and sprinkle green onion.\n Makes 6 servings\n\n\n\n \n Tip\n \n \n\nDavid and Emily love this! I use Boar’s Head (deli) roast beef and Old El Paso taco sauce. You can freeze these in Ziploc bags.\n\n"},"4-Main-Dishes/Alysa's-Easy-Steak-Fajitas":{"title":"Alysa's Easy Steak Fajitas","links":["8-Extra/Browse-by/Authors/Alysa-Slavinsky"],"tags":[],"content":"Author: Alysa Slavinsky\nIngredients\n\n 4 garlic cloves, minced\n 1 tsp. seasoned salt\n 1 tsp. dried oregano\n 1 tsp. ground cumin\n \\frac 1 4 tsp. cayenne pepper\n \\frac 1 4 cup orange juice\n \\frac 1 4 cup white vinegar\n 1 lb. boneless beef sirloin steak, cut into \\frac 1 4 inch strips\n 1 medium onion, sliced\n 1 medium green pepper, sliced\n 2 Tbsp. Olive oil, divided\n 4 to 6 (10 inch) flour tortillas, warmed\n Sharp shredded Cheddar cheese\n Picante sauce and sour cream (optional)\n\nInstructions\n\n In a large Ziploc bag, combine the first seven ingredients; add the beef, seal bag, and turn to coat; set aside.\n In skillet, sauté onion and peppers in 1 tablespoon oil until crisp tender; remove and set aside.\n Drain and discard marinade.\n In same skillet, cook beef in remaining oil for 2 to 4 minutes or until it reaches desired doneness.\n Return vegetables to pan; heat through.\n Spoon meat and vegetables onto tortillas.\n If desired, top with cheese and serve with picante sauce and sour cream.\n\n\n\n \n Tip\n \n \n\nYield: 4 to 6 servings\n\n"},"4-Main-Dishes/Arroz-Con-Polo-(Chicken-and-Yellow-Rice)":{"title":"Arroz Con Polo (Chicken and Yellow Rice)","links":["8-Extra/Browse-by/Authors/Randy-Christopher"],"tags":[],"content":"Author: Randy Christopher\nIngredients\n\n 2 cups Uncle Ben’s long grain rice\n Chopped cilantro\n Dash of salt\n 2 to 4 drops of yellow food coloring\n 4 Tbsp. green olives\n 4 skinless chicken breasts\n 1 can gandules (pigeon peas)\n\nInstructions\n\n Add olive oil to large pot.\n Add chicken and simmer for 5 minutes or until brown.\n Add olives, 3 to 3\\frac 1 2 cups water, cilantro, salt, pepper, and food coloring.\n Cover and cook on medium for 10 to 15 minutes.\n Add rice, making sure there’s enough liquid in pot to cover rice. If not, add liquid from can of gandules.\n Uncover and lower heat.\n Cook till liquid evaporates.\n Add gandules the last 5 minutes.\n\n\n\n \n Quote\n \n \n\nServe with Marc Anthony music in the background and a tight belly shirt, wild colored pants, and don’t forget the stiletto heel!!\n\n"},"4-Main-Dishes/Braciola":{"title":"Braciola","links":["8-Extra/Browse-by/Authors/Alysa-Slavinsky"],"tags":[],"content":"Author: Alysa Slavinsky\nIngredients\n\n 1.5 to 2 lb. flank steak\n 3 hard-boiled eggs, shelled\n 3 to 4 bacon slices, cooked\n 1 large onion, chopped\n Romano or Parmesan cheese\n Salt\n Pepper\n Garlic powder or fresh garlic\n Parsley\n Wax paper\n Cooking string\n Grandma’s sauce\n\nInstructions\n\n Have butcher butterfly your steak. Grandma said, ”Tell him no holes because you’re filling it and then rolling it.”\n Place on wax paper.\n Pound it out so the steak is 1/2 inch thick.\n Sprinkle cheese, salt, pepper, garlic powder, and parsley all over opened steak.\n Slice in big slices the hard-boiled eggs.\n Make a pile of eggs on one end of steak but leave 3 to 4 inch space around edge of meat so it won ‘t leak out. Don’t spread the egg all out.\n Next, layer chopped onions, cheese, salt, pepper, garlic powder, and parsley on egg pile, then place bacon on top of parsley.\n Roll meat while tucking in ends by using string.\n Wrap it good and tight . Place in a big fresh pot of Grandma’s sauce on medium high heat for 2\\frac 1 2 hours or until tender.\n\n\n\n \n Quote\n \n \n\nIf you need help, I have a video of Grandma making this. She makes it look so easy! Grandma was telling me that she learned how to wrap the braciola by watching her father and brother do it in the butcher shop and remembers her mom making braciola all of the time.\n\n"},"4-Main-Dishes/Chicken-Salad-Croissant":{"title":"Chicken Salad Croissant","links":["8-Extra/Browse-by/Authors/Chris-Pariso"],"tags":[],"content":"Author: Chris Pariso\nIngredients\n\n 6 chicken breasts, cooked and cut into small bite-size pieces\n 2 stalks chopped celery \\frac 1 2 cup chopped onion\n \\frac 3 4 cup sliced red seedless grapes\n \\frac 3 4 cup chopped, toasted pecans\n Mayonnaise to taste\n Curry powder to taste\n Salt to taste\n Pepper to taste\n\nInstructions\n\n Mix everything in bowl.\n Fill mini croissant with mixture.\n\n\n\n \n Quote\n \n \n\nThese were made for Alysa’s baby shower and Emily’s birthday parties.\n\n"},"4-Main-Dishes/Chicken-Tacos":{"title":"Chicken Tacos","links":["8-Extra/Browse-by/Authors/Sarah-Slavinsky"],"tags":[],"content":"Author: Sarah Slavinsky\nIngredients\n\n 3 cup cooked chicken\n 3 green onions, chopped\n 1 can diced green chilies\n 1 (16 oz.) jar salsa\n Salt and pepper to taste\n 4 oz. cream cheese, cut into 4 or 5 pieces\n\nInstructions\n\n Sauté chicken, onions, chilies, salt and pepper, and salsa until moisture is almost gone.\n Add the cream cheese and stir until melted.\n Serve in taco shells, topped with lettuce, tomatoes, and cheese.\n\n\n\n \n Quote\n \n \n\nThis recipe is really easy and really yummy!! Makes a quick dinner.\n\n"},"4-Main-Dishes/Chicken-and-Stuffing-Scallop":{"title":"Chicken and Stuffing Scallop","links":["8-Extra/Browse-by/Authors/Debbie-Leaper"],"tags":[],"content":"Author: Debbie Leaper\nIngredients\n\n 1 (8 oz.) pkg. herb-seasoned stuffing\n 3 cups cubed, cooked chicken (save broth from cooking)\n \\frac 1 2 cup butter\n \\frac 1 2 cup flour\n Salt and pepper\n 4 cups chicken broth\n 6 eggs, slightly beaten\n\nInstructions\n\n Prepare stuffing according to package directions for dry stuffing.\n Spread in a 13x9 inch baking dish.\n Top with layer of chicken.\n In a large saucepan, melt butter; blend in flour and seasonings.\n Add cooled broth.\n Cook and stir until mixture thickens.\n Stir a small amount of hot mixture into eggs, then return to the hot mixture.\n Pour over chicken.\n Bake at 325° for 40 to 45 minutes or until a knife inserted halfway to center comes out clean.\n Let stand 5 minutes to set.\n Cut into squares and serve with Pimento-Mushroom Sauce.\n"},"4-Main-Dishes/Chili-Relleno-Casserole":{"title":"Chili Relleno Casserole","links":["8-Extra/Browse-by/Authors/Sarah-Slavinsky"],"tags":[],"content":"Author: Sarah Slavinsky\nIngredients\n\n 1\\frac 1 2 lb. hamburger\n \\frac 1 2 cup chopped onion\n \\frac 1 2 tsp. salt\n \\frac 1 2 tsp. pepper\n 2 (7 oz.) cans whole green chilies\n 1 (6 oz.) pkg. sharp Cheddar grated\n 1 (6 oz.) pkg. Jack cheese, grated\n 1\\frac 1 2 cups milk\n \\frac 1 4 cup flour\n 4 eggs, beaten\n \\frac 1 2 tsp. salt\n Dash of pepper\n Dash of Tabasco\n\nInstructions\n\n Brown hamburger, onion, salt, and pepper.\n Spread half of the chilies in a greased 9x13 inch baking dish.\n Add a layer of Jack and Cheddar cheeses.\n Top with meat mixture.\n Arrange remaining chilies over the meat.\n Whisk the remaining ingredients until smooth.\n Pour mixture over meat and chili.\n Bake at 350° for 45 minutes.\n Let stand for 5 minutes before serving\n"},"4-Main-Dishes/Cran-Apple-Glazed-Pork-Chops":{"title":"Cran-Apple Glazed Pork Chops","links":["8-Extra/Browse-by/Authors/Dawn-Provenzano","8-Extra/Browse-by/Authors/Tony-Provenzano"],"tags":[],"content":"Author: Dawn Provenzano and Tony Provenzano\nIngredients\n\n 6 oz. boneless chops\n \\frac 1 8 Tbsp. thyme\n \\frac 1 8 Tbsp. black pepper\n \\frac 1 3 cup apple juice\n \\frac 1 3 cup whole cranberry sauce\n\nInstructions\n\n Season pork chops with thyme and black pepper.\n Place in oven dish with apple juice and cranberry sauce.\n Bake at 350° for 20 minutes or until done\n\n\n\n \n Tip\n \n \n\nRecommend sweet potatoes, green beans with rosemary, and carrots for a side dish.\n\n\n\n\n \n Quote\n \n \n\nI made these before I sent the recipes in and Emily loved them!\n\n"},"4-Main-Dishes/Cranberry-Pork-Roast":{"title":"Cranberry Pork Roast","links":["8-Extra/Browse-by/Authors/Sarah-Slavinsky"],"tags":[],"content":"Author: Sarah Slavinsky\nIngredients\n\n 1 boneless rolled pork loin roast (2\\frac 1 2 to 3 lb.)\n 1 can jellied cranberry sauce\n \\frac 1 2 cup sugar\n \\frac 1 2 cup cranberry juice\n 1 tsp. dry mustard\n \\frac 1 4 tsp. ground cloves\n 2 Tbsp. cornstarch\n 2 Tbsp. cold water\n\nInstructions\n\n Place roast in slow cooker.\n In medium bowl, mash cranberry sauce.\n Add sugar, cranberry juice, dry mustard, and cloves.\n Pour over roast.\n Cover and cook on LOW for 6 to 8 hours or until meat is tender.\n Remove roast and keep warm.\n Skim fat from juices.\n Measure 2 cups of juices (add water if necessary).\n Pour into saucepan.\n Bring to a boil over medium-high heat.\n Combine cornstarch and water to make a paste.\n Stir into gravy.\n Cook and stir until thickened.\n Season with salt.\n"},"4-Main-Dishes/David's-Famous-Hamburgers":{"title":"David's Famous Hamburgers","links":["8-Extra/Browse-by/Authors/David-Slavinsky"],"tags":[],"content":"Author: David Slavinsky\nIngredients\n\n 1 lb. ground beef\n 1 small to medium onion, chopped\n 1 egg\n \\frac 1 2 cup BBQ sauce\n 1 cup seasoned bread crumbs\n\nInstructions\n\n Mix all of the ingredients in bowl.\n Make into hamburgers.\n Grill until done.\n\n\n\n \n Tip\n \n \n\n“If you want to make the burgers ahead, just wrap burgers in wax paper, place in sealable plastic bag, and refrigerate until ready to grill.\nCan be frozen after cooked. Makes for a quick meal in a pinch” - David\n\n\n\n\n \n Quote\n \n \n\n“I love these so much that I don’t need a bun or any condiments!” - Alysa\n\n"},"4-Main-Dishes/Easy-Enchilada-Casserole":{"title":"Easy Enchilada Casserole","links":["8-Extra/Browse-by/Authors/Tammy-Peters"],"tags":[],"content":"Author: Tammy Peters\nIngredients\n\n 1 medium onion, chopped\n 2 Tbsp . Vegetable oil\n 1 (19 oz.) can enchilada sauce\n 1 (16 oz.) can black beans, rinsed and drained\n 1 (14\\frac 1 2 oz.) can diced tomatoes with jalapenos\n 1 (11 oz.) can Mexican-style corn, drained\n 1 tsp. Fajita seasoning or chili powder 1 tsp. Ground cumin 1 (10 oz.) pkg . 6 inch corn tortillas 3 c. chopped, cooked chicken 3 c. (12 oz.} shredded Mexican four-cheese blend\n\nInstructions\n\n Saute onion in hot oil in a large skillet over medium-high heat until tender.\n Stir in next 6 ingredients.\n Reduce heat to low and cook, stirring often, 5 minutes or until thoroughly heated.\n Spoon \\frac 1 3 of sauce mixture in bottom of a lightly greased 13x9 inch baking dish.\n Layer with \\frac 1 3 of tortillas, half of chicken, and 1 cup cheese.\n Repeat layers with \\frac 1 3 each of sauce mixture and tortillas, remaining chicken, and 1 cup cheese.\n Top with remaining tortillas, sauce mixture, and 1 cup cheese.\n Bake at 350° for 15 to 20 minutes or until golden and bubbly.\n\n\n\n \n Tip\n \n \n\nTwo pounds cooked lean ground beef may be substituted for chicken.\n\n"},"4-Main-Dishes/Emily's-Macaroni-and-Cheese":{"title":"Emily's Macaroni and Cheese","links":["8-Extra/Browse-by/Authors/Chris-Pariso"],"tags":[],"content":"Author: Chris Pariso\nIngredients\n\n 8 Tbsp. butter\n 5 cup milk\n \\frac 1 2 cup flour\n 2 tsp. Salt\n \\frac 1 4 tsp. Nutmeg\n \\frac 1 4 tsp. Cayenne pepper\n 4\\frac 1 2 cup grated sharp Cheddar cheese\n 2 cup Gruyere or 1\\frac 1 4 cup Romano cheese, grated\n 1 lb. Pasta (any kind)\n 1 cup bread crumbs\n Salt to taste\n Pepper to taste\n\nInstructions\n\n Melt butter with milk.\n Add flour slowly while mixing.\n Thicken 10 minutes.\n Re-move from heat.\n Stir in salt, pepper, 3\\frac 1 2 cups Cheddar, and 1\\frac 1 2 cups Gruyere or 1 cup Romano.\n Add pasta and pour in baking dish.\n Top with remaining cheeses and bread crumbs.\n Bake at 375° for 30 minutes.\n Let set for 5 minutes.\n\n\n\n \n Quote\n \n \n\nI make this for Emily when she stays with us at the beach.\n\n"},"4-Main-Dishes/Fettuccini-Alfredo":{"title":"Fettuccini Alfredo","links":["8-Extra/Browse-by/Authors/Debbie-Breton"],"tags":[],"content":"Author: Debbie Breton\nIngredients\n\n 1 lb. fettuccini noodles\n 2 egg yolks\n \\frac 1 2 pt. heavy cream\n 4 oz. butter\n 4 oz. freshly grated Parmesan cheese\n Salt and pepper\n\nInstructions\n\n Cook noodles in salted water until tender (about 7 to 9 minutes).\n Drain.\n Blend egg yolks and cream together.\n Place butter in pan and melt.\n Add noodles and heat through.\n Add mixtures of egg and cream and gently fold in until all the yolks and cream are used.\n Season to taste and add Parmesan cheese.\n Serves 4.\n\n\n\n \n Tip\n \n \n\nHalf & half can be substituted for the heavy cream for a lighter version. Add sautéed shrimp and this becomes seafood lovers’ heaven!\n\n"},"4-Main-Dishes/Grandma-Peters'-Cutlets":{"title":"Grandma Peters' Cutlets","links":["8-Extra/Browse-by/Authors/Theresa-Peters"],"tags":[],"content":"Author: Theresa Peters\nIngredients\n\n Thin cutlets of chicken, beef, veal, or fish\n Beaten eggs\n Italian bread crumbs\n Grated Romano cheese\n\nInstructions\n\n Mix bread crumbs with cheese.\n Dip meat in egg.\n Roll in bread crumbs.\n Sauté in olive oil in heated pan.\n\n\n\n \n Quote\n \n \n\nThe aroma will remind you of Grandma’s house.\n\n"},"4-Main-Dishes/Grandma's-Italian-Sausage-Casserole":{"title":"Grandma's Italian Sausage Casserole","links":["8-Extra/Browse-by/Authors/Theresa-Peters"],"tags":[],"content":"Author: Theresa Peters\nIngredients\n\n 5 or 6 large potatoes, peeled and cut\n \\frac 1 2 big white onion\n 12 to 14 baby carrots\n Olive oil\n 3 Tbsp. crushed tomatoes\n 6 links mild Italian sausage (from Publix), cut in \\frac 1 2\n 6 to 8 pats of butter\n\nInstructions\n\n Mix potatoes, onion, carrots, olive oil, and crushed tomatoes in a big bowl.\n Put half of potato mixture in bottom of casserole dish.\n Next, layer sausage halves, then spread remaining potato mixture on top.\n Put 6 to 8 pats of butter on the very top.\n Bake for an hour and a half. Start off at 400° for the first \\frac 1 2 hour, then put to 375° for the remaining time.\n"},"4-Main-Dishes/Grandpa-Alda's-Stuffed-Cabbage":{"title":"Grandpa Alda's Stuffed Cabbage","links":["8-Extra/Browse-by/Authors/Mary-Slavinsky"],"tags":[],"content":"Author: Mary Slavinsky\nIngredients\n\n 1 medium head cabbage\n 2 Tbsp. olive oil\n 1\\frac 1 2 cups chicken broth\n Stuffing\n\n 1 lb. lean ground pork or beef\n \\frac 1 2 c. rice (uncooked)\n 1 egg\n 3 scallions, chopped\n 3 Tbsp. tomato paste\n Salt and pepper to taste\n\n\n\nInstructions\n\n Remove coarse outer leaves of cabbage and cut out core from base.\n In medium saucepan, bring 3 cups of water to boil.\n When boiling, plunge in whole cabbage and cook for 10 minutes.\n Remove from water and cool.\n Separate cabbage leaves, one by one, cut off thick stems, and discard.\n In same boiling water, cook coarse outer leaves of cabbage 5 minutes.\n Drain from water and line bottom of casserole dish with them.\n Combine all ingredients for stuffing.\n Mix and knead until smooth.\n Place 1 to 2 tablespoons stuffing in middle of each cabbage leaf.\n Fold in sides, over stuffing and roll tightly from end to end.\n Start from the stem towards the tip of the leaf.\n Arrange rolls snugly and side by side in layers until all stuffing and cabbage leaves are used.\n Pour over the oil and chicken broth.\n Place a small plate upside-down to weight rolls down.\n Cover and cook over medium heat for 45 to 60 minutes.\n"},"4-Main-Dishes/Grandpa-Leaper's-Flank-Steak":{"title":"Grandpa Leaper's Flank Steak","links":["8-Extra/Browse-by/Authors/Roger-Leaper"],"tags":[],"content":"Author: Roger Leaper\nIngredients\n\n 3 Tbsp. chopped onion\n 1\\frac 1 2 Tbsp. Soy sauce\n 2 Tbsp. olive oil\n \\frac 1 2 tsp. Thyme\n Dash of pepper\n 2 Tbsp. lemon juice\n Flank steak, scored on both sides\n\nInstructions\n\n Mix together marinade and marinate steak overnight.\n Remove steak from marinade and broil 4 to 8 minutes on a side - to desired doneness.\n Cut into thin slices.\n\n\n\n \n Tip\n \n \n\nI don’t marinate it overnight, a few hours is okay. Also, for ”rare,” 4 minutes a side is enough.\n\n\n\n\n \n Quote\n \n \n\n“It’s best when Grandpa makes it cause he will give you ”samples ” while cutting it” - Michelle.\n\n\n\n\n \n Quote\n \n \n\n“Thanks Grandpa. I remember that too!” - Alysa.\n\n\n\n\n \n Quote\n \n \n\n“Asparagus goes good with this - right Uncle Mark - ask him about his theory on asparagus. Ha! Ha!” - Alysa.\n\n"},"4-Main-Dishes/Grandpa-Leaper's-Grilled-Hamburger":{"title":"Grandpa Leaper's Grilled Hamburger","links":["8-Extra/Browse-by/Authors/Roger-Leaper"],"tags":[],"content":"Author: Roger Leaper\nIngredients\n\n Hamburger\n Bacon\n Onions\n Salt\n Pepper\n Grilling basket\n\nInstructions\n\n On basket, place bacon slices to cover, then cover bacon with sliced onions.\n Spread hamburger over onions, then cover hamburger with onions again and then another layer of bacon.\n Cook on grill, turning frequently, until bacon is done and hamburger is cooked through.\n Sprinkle salt and pepper if you want it. Really delicious!\n\n\n\n \n Quote\n \n \n\n“You would look over to see Dad and he was consumed by the smoke” - Mark\n\n"},"4-Main-Dishes/Grandpa's-Spaghetti-Sauce":{"title":"Grandpa's Spaghetti Sauce","links":["8-Extra/Browse-by/Authors/Roger-Leaper"],"tags":[],"content":"Author: Roger Leaper\nIngredients\n\n \\frac 1 2 lb. chopped beef\n 1 cup sliced mushrooms\n 1 garlic clove\n \\frac 1 4 cup olive oil\n \\frac 1 8 tsp. red pepper\n 2\\frac 1 2 cup tomatoes\n \\frac 1 2 can tomato paste or more\n\nInstructions\n\n Add chopped beef, sliced mushrooms, garlic, and oil in pot.\n Simmer 5 minutes, stirring constantly.\n Add red pepper, tomatoes, and tomato paste.\n Simmer for 45 minutes.\n Cover and simmer for 30 minutes longer.\n"},"4-Main-Dishes/Jordan's-Lemon-Chicken":{"title":"Jordan's Lemon Chicken","links":["8-Extra/Browse-by/Authors/Randy-Christopher"],"tags":[],"content":"Author: Randy Christopher\nIngredients\n\n 1 cup milk\n 1 cup bread crumbs\n 1 cup Parmesan cheese\n 2 Tbsp. Chopped parsley\n 1 cup olive oil\n Butter\n Pepper\n Lemon, thinly sliced\n \\frac 1 4 cup lemon juice\n 1 cup chicken broth\n 1 cup white wine\n 4 large halved chicken breasts\n\nInstructions\n\n Lightly pound chicken breasts.\n Soak in milk for about 10 minutes.\n Mix bread crumbs, Parmesan cheese, and parsley and dredge each slice of chicken until well covered in mixture.\n Add olive oil to large skillet and quickly brown each side. Do not overcook.\n Place breast in lightly buttered baking dish and pepper them.\n Place slice of lemon on top of each breast.\n Add white wine and boil until liquid is reduced by \\frac 1 2.\n Add lemon juice and chicken broth.\n Place in oven at 350° for about 30 to 40 minutes!!\n"},"4-Main-Dishes/Kid's-Favorite-BBQ":{"title":"Kid's Favorite BBQ","links":["8-Extra/Browse-by/Authors/Chris-Pariso"],"tags":[],"content":"Author: Chris Pariso\nIngredients\n\n 3 to 4 lb. Pork loin or beef brisket\n 1\\frac 1 2 cups BBQ sauce\n BBQ sauce for adding at table\n\nInstructions\n\n Trim fat from meat.\n Cut in half.\n Place in crock pot and pour sauce over meat.\n Cook on LOW 8 to 9 hours.\n Remove meat and shred meat with two forks. (Meat should be very tender.)\n Place in serving dish and spoon sauce from pan. Easy.\n"},"4-Main-Dishes/Kielbasa":{"title":"Kielbasa","links":["8-Extra/Browse-by/Authors/Richard-Slavinsky"],"tags":[],"content":"Author: Richard Slavinsky\nIngredients\n\n 5 lb. pork butt (coarse ground)\n 2\\frac 1 2 Tbsp. salt (preferably fresh ground sea salt)\n \\frac 1 2 tsp. pepper (fresh ground)\n 4 cloves garlic, finely chopped\n \\frac 1 4 tsp. dry mustard\n Onion powder or bits\n\nInstructions\n\n Add water to help stuffing of casings.\n\n\n\n \n Quote\n \n \n\nHow Beth, David, and James loved to wash the casings at the sink and use the stuffer to stuff them.\n\n"},"4-Main-Dishes/Laurie's-Eggplant-Parmigiana":{"title":"Laurie's Eggplant Parmigiana","links":["8-Extra/Browse-by/Authors/Alysa-Slavinsky"],"tags":[],"content":"Author: Alysa Slavinsky\nIngredients\n\n 1 medium eggplant, peeled and sliced\n Salt\n 1 egg\n Italian bread crumbs\n Romano cheese or Parmesan cheese\n Olive oil\n Your favorite sauce\n Mozzarella cheese\n\nInstructions\n\n Sprinkle each slice of eggplant with salt.\n Put in colander.\n Place weighted plate on top to drain.\n Set aside for at least 30 minutes.\n Rinse and pat dry on paper towel.\n Dip in egg.\n Next , mix bread crumbs and cheese together and dip eggplant.\n Sauté in oil.\n Pat with paper towel.\n Place in baking dish.\n Cover with favorite sauce and sprinkle with Mozzarella cheese.\n Bake for half an hour or until cheese is bubbly at 350°.\n"},"4-Main-Dishes/Laurie's-Grilled-Cheese":{"title":"Laurie's Grilled Cheese","links":["8-Extra/Browse-by/Authors/Danielle-Larimer"],"tags":[],"content":"Author: Danielle Larimer\nIngredients\n\n 2 slices bread\n 1 slice Velveeta\n\nInstructions\n\n Place Velveeta between slices of bread.\n Micro wave for 5 minutes.\n Enjoy… I watched her eat this!\n\n\n\n \n Quote\n \n \n\n“Oh yeah? I saw Danielle eat cream of mushroom soup straight from the can - no need to heat! Touché” - Laurie.\n\n\n\n\n \n Quote\n \n \n\n“After Laurie was so sickened about Danielle eating cold cream of mushroom soup, I was never able to eat another can of it. I remember thinking, ”Laurie’s right, that soup is nasty,” but then she ate a burnt cheese sandwich” - Michelle.\n\n"},"4-Main-Dishes/Mary-Lou's-Lasagna":{"title":"Mary Lou's Lasagna","links":["8-Extra/Browse-by/Authors/Mary-Lou-Nadeau"],"tags":[],"content":"Author: Mary Lou Nadeau\nIngredients\n\n 6 Tbsp. butter or margarine\n \\frac 1 2 cup chopped onions\n 1\\frac 1 2 tsp. garlic salad dressing mix\n 2 (2 lb. 3 oz.) cans Italian tomatoes\n 1 lb. ground beef chuck\n \\frac 1 2 cup dry bread crumbs\n \\frac 1 4 cup milk\n 2 slightly beaten eggs\n 1 cup grated Romano and Parmesan cheese\n \\frac 1 2 cup finely chopped parsley\n 2\\frac 1 2 Tbsp. salt\n \\frac 1 4 tsp. pepper\n 2 (6 oz.) cans tomato paste\n 3 cup water\n 1 Tbsp. sugar\n 1 tsp. fennel seed\n 1\\frac 1 2 tsp. dried basil\n 1 lb. lasagna noodles, cooked\n 1 lb. Mozzarella cheese, thinly sliced\n 1 lb. Ricotta (Italian pot cheese}\n\nInstructions\n\n Melt 4 tablespoons of butter in a large saucepan.\n Add onions, salad dressing mix, and tomatoes.\n Simmer and stir until liquid has evaporated.\n Meanwhile, combine beef, bread crumbs, milk, eggs, \\frac 1 4 cup of grated Romano cheese, \\frac 1 4 cup of chopped parsley, 1\\frac 1 2 teaspoons of salt, and the pepper.\n Mix well.\n Brown in remaining butter in skillet.\n Add meat to tomatoes.\n Mix in tomato paste, water, sugar, remaining \\frac 1 4 cup chopped parsley, fennel seed, basil, \\frac 1 4 cup grated Romano cheese, and remaining 2 tablespoons of salt.\n Simmer 45 minutes to 1 hour.\n Pour 1 cup of sauce into 15x10x2 inch baking pan.\n Cover with a layer of drained noodles, \\frac 1 3 of Mozzarella cheese, \\frac 1 3 of the Ricotta, and 2 tablespoons of grated cheese.\n Cover with sauce.\n Repeat with 2 or more layers of each, ending with sauce.\n Sprinkle with remaining grated cheese.\n Bake in moderate oven (350°) for 30 minutes.\n Cut into squares. Serves 10 to 12.\n"},"4-Main-Dishes/Michelle's-Beef-Stroganoff":{"title":"Michelle's Beef Stroganoff","links":["8-Extra/Browse-by/Authors/Michelle-Petrano"],"tags":[],"content":"Author: Michelle Petrano\nIngredients\n\n 1 red onion, chopped\n 1 can mushrooms (juice too)\n 1 cup Portobello mushrooms, cut in chunks\n 1 can cream of mushroom soup\n 1 cup sour cream\n 1 bag egg noodles, prepared\n\nInstructions\n\n Sauté the onion in some olive oil.\n Add the mushrooms (canned and Portobello).\n Simmer for about 5 minutes.\n Add cream of mushroom soup and cook for about 5 to 10 minutes (at this point, I usually let it simmer just until serving time, however long that takes).\n Add sour cream and gently stir well.\n\n\n\n \n Tip\n \n \n\nTo serve: Top a bowl of egg noodles with stroganoff sauce. De -lish!\nOptions: Substitute cooked beef for the Portobello mushrooms if you want. I usually picked the beef out of mine, so I just stopped adding it.\n\n"},"4-Main-Dishes/Mock-Lobster-Pie":{"title":"Mock Lobster Pie","links":["8-Extra/Browse-by/Authors/Mary-Slavinsky"],"tags":[],"content":"Author: Mary Slavinsky\nIngredients\n\n 1 can crabmeat\n 2 cup or 1 can shrimp (fresh or frozen)\n 1 cup or more chopped, cooked celery\n 1 cup mayonnaise\n\nInstructions\n\n Mix ingredients and put in shallow casserole.\n Combine: 1\\frac 1 3 package prepared stuffing mix with \\frac 1 3 stick of butter or margarine, melted.\n Spread evenly over top.\n Bake at 350° for 30 minutes or until nicely browned.\n\n\n\n \n Quote\n \n \n\nThis is one of Mary’s favorites.\n\n"},"4-Main-Dishes/Nama's-Chicken-Casserole":{"title":"Nama's Chicken Casserole","links":["8-Extra/Browse-by/Authors/Leah-Leaper"],"tags":[],"content":"Author: Leah Leaper\nIngredients\n\n 1 cup diced, cooked chicken\n 1 cup diced celery\n 1\\frac 1 2 cup cooked rice\n Salt and pepper\n 1 onion, chopped\n \\frac 1 2 cup chopped walnuts\n 1 can cream of chicken soup\n 1 Tbsp. lemon juice\n \\frac 3 4 cup mayonnaise\n \\frac 1 4 cup water\n 3 hard cooked eggs, chopped\n 2 cup crumbled potato chips\n\nInstructions\n\n Preheat oven to 350°.\n Mix chicken, celery, rice, salt and pepper, onion, nuts, soup, and lemon juice.\n Mix mayonnaise and water and add to mixture.\n Stir in eggs.\n Top with chips.\n Bake at 350° for 1\\frac 1 2 hours, till brown and bubbly.\n"},"4-Main-Dishes/Nana's-Pot-Roast":{"title":"Nana's Pot Roast","links":["8-Extra/Browse-by/Authors/Chris-Pariso"],"tags":[],"content":"Author: Chris Pariso\nIngredients\n\n 1 lean chuck roast\n 1 can cream of mushroom soup\n 1 pkg. Dry onion soup mix\n Optional additions\n\n \\frac 1 4 cup red wine\n 1 small container whole mushrooms\n\n\n\nInstructions\n\n Mix soups together and spread on meat.\n Cover well with foil and bake in roasting pan for 3 to 4 hours at 300° or until very tender.\n This will make its own gravy.\n\n\n\n \n Tip\n \n \n\nServe with oven roasted potatoes, onions, and carrots.\n\n"},"4-Main-Dishes/Pasgetti-Pie":{"title":"Pasgetti Pie","links":["8-Extra/Browse-by/Authors/Alysa-Slavinsky"],"tags":[],"content":"Author: Alysa Slavinsky\nIngredients\n\n 1 tsp. olive oil, divided in half\n 3 eggs\n 8 oz. Cottage cheese\n \\frac 1 4 cup Parmesan cheese\n \\frac 1 4 tsp. dried basil\n 2 cups well cooked whole wheat spaghetti (approx. 2 oz. Uncooked)\n \\frac 1 2 cup chopped mushrooms\n \\frac 1 2 cup cooked chicken or turkey, chopped fine or ground\n \\frac 1 4 cup finely chopped onion\n 1 small garlic clove, minced or pressed\n \\frac 1 2 cup chopped fresh spinach or frozen spinach, cooked and then drained\n\nInstructions\n\n Preheat oven to 400°.\n Rub a 1 to 1\\frac 1 2 quart square or rectangular casserole dish with \\frac 1 2 tea spoon olive oil.\n Set aside.\n Beat the eggs in a medium mixing bowl .\n Add the cottage cheese, Parmesan cheese, and basil.\n Stir well. Chop the spaghetti and stir into egg mixture.\n Set aside.\n Heat the remaining olive oil in medium nonstick skillet.\n Add the mushrooms, chicken (turkey), onion, and garlic until vegetables are limp and meat is browned.\n Add the spinach and sauté 2 minutes more.\n Drain.\n Add the vegetable mixture to egg mixture and stir well.\n Spread into casserole dish.\n Bake 25 minutes or until set.\n Allow to cool and cut into squares.\n May be frozen up to 3 months\n\n\n\n \n Quote\n \n \n\nEmily’s eyes would light up when I made this for her. I love you Emily! Love Mommy.\n\n"},"4-Main-Dishes/Peter-Rabbit-Pasta-(For-babies-learning-to-eat)":{"title":"Peter Rabbit Pasta (For babies learning to eat)","links":["8-Extra/Browse-by/Authors/Emily-Slavinsky"],"tags":[],"content":"Author: Emily Slavinsky\nIngredients\n\n 8 oz. uncooked whole wheat corkscrew pasta or any pasta easy to grasp with fingers\n 2 tsp. olive oil\n 2 Tbsp. finely chopped onion\n 2 small garlic cloves, minced or pressed\n 2 small carrots, shredded\n 2 small zucchini, shredded\n 2 small tomatoes, peeled and chopped fine\n 1 cup Mozzarella cheese\n 4 Tbsp. grated Parmesan cheese\n\nInstructions\n\n Cook pasta according to package directions until very tender.\n Drain and set aside.\n Heat oil in a large nonstick skillet over medium heat.\n Add onion and garlic and cook until limp.\n Add carrot, zucchini, and tomato.\n Cook and stir 5 minutes longer.\n Remove from heat.\n Stir in Mozzarella, 2 tablespoons Parmesan cheese, and pasta.\n Turn into greased 2 quart casserole dish.\n Sprinkle with remaining Parmesan.\n Bake 15 minutes or until cheese melts at 350°.\n Allow to cool and cut into pieces.\n\n\n\n \n Tip\n \n \n\nMay be frozen. Serves family of 3 and extras to put in sandwich bags (enough for baby servings), then put in freezer bags. Fresh for 3 months. Emily loved these when she was 1 year old.\n\n"},"4-Main-Dishes/Polish-Pierogi":{"title":"Polish Pierogi","links":["8-Extra/Browse-by/Authors/Mary-Slavinsky"],"tags":[],"content":"Author: Mary Slavinsky\nIngredients\n\n Dough\n\n 3\\frac 1 2 flour\n 1 egg\n 1\\frac 1 2 warm water\n \\frac 1 2 salt\n\n\n Filling\n\n 1 medium onion, chopped fine\n Bacon drippings\n 1 cup cooked mashed potatoes (hot)\n\n\n\nInstructions\n\n Cook onion in bacon drippings.\n Mix hot mashed potatoes, cream cheese, onion, salt and pepper, and hamburger to taste.\n Let cool.\n Make dough with egg mixed with warm water and salt, stirring in gradually and mixing well.\n Roll out very thin on floured board.\n Cut with 4 inch round cutter (top of coffee canister).\n Place about 2 teaspoons filling in center of each and fold over.\n Moisten edges and fold over a little to seal.\n Cook in boiling salted water for about 5 minutes or until they float.\n Remove and let cool.\n Fry in fat over low heat until brown and crisp.\n"},"4-Main-Dishes/Pork-Chops-with-Red-Pepper-Sauce":{"title":"Pork Chops with Red Pepper Sauce","links":["8-Extra/Browse-by/Authors/Chris-Pariso"],"tags":[],"content":"Author: Chris Pariso\nIngredients\n\n 4 thick center cut pork chops\n 1 lemon\n 4 Tbsp. Dijon mustard\n 1 Tbsp. olive oil\n 1 red pepper, chopped\n 1 clove garlic, chopped\n 2 Tbsp. butter\n Salt\n Pepper\n\nInstructions\n\n Mix lemon juice, mustard, and olive oil.\n Marinate pork chops at least 30 minutes.\n Top with coarse black pepper.\n Grill until just cooked.\n Sauté red pepper, garlic, butter, and salt until very tender.\n Blend in blender until smooth and creamy.\n\n\n\n \n Quote\n \n \n\nThis is David’s most request dinner at our house.\n\n"},"4-Main-Dishes/Saturday-Night-Dinner-(When-Mom-and-Dad-went-out)":{"title":"Saturday Night Dinner (When Mom and Dad went out)","links":["8-Extra/Browse-by/Authors/Debbie-Leaper"],"tags":[],"content":"Author: Debbie Leaper\nIngredients\n\n 1 can beef stew, or frozen chicken pot pie, or Debbie’s hot dogs.\n\nInstructions\n\n Roll hot dogs in ketchup, then roll on corn flake crumbs. Bake until hot in 350° oven.\n"},"4-Main-Dishes/Shrimp-Fra-Diavola":{"title":"Shrimp Fra Diavola","links":["8-Extra/Browse-by/Authors/Debbie-Breton"],"tags":[],"content":"Author: Debbie Breton\nIngredients\n\n 2 lb. shrimp\n 1 cup tomato sauce\n \\frac 1 4 cup flour\n 1 tsp. Parsley, finely chopped\n 4 Tbsp. olive oil\n 2 cloves garlic, finely chopped\n \\frac 1 2 tsp. grand chipotle chili pepper\n 2 oz. Butter\n 1 jigger brandy\n Salt and pepper\n\nInstructions\n\n Lightly coat shrimp with flour.\n Pour the olive oil in a skillet on medium heat; add the shrimp, the garlic, the chili pepper and sauté.\n Pour the brandy and flame.\n Add the tomato sauce and pinch of salt and let simmer on low heat for two minutes.\n Add butter to thicken and sprinkle with parsley before serving. Serves 4\n\n\n\n \n Tip\n \n \n\nThis can be served over bow tie pasta with a crisp white wine and a loaf of Italian bread. Belissimo!\n\n"},"4-Main-Dishes/Shrimp-Peel":{"title":"Shrimp Peel","links":["8-Extra/Browse-by/Authors/Pat-Leaper"],"tags":[],"content":"Author: Pat Leaper\nIngredients\n\n 5 lb. shrimp (26 to 30 count - shell on), deveined\n 1 lb. butter\n Dash or 2 of Worcestershire sauce\n Dash or 2 of soy sauce\n 2 Tbsp. black pepper\n \\frac 1 4 cup lemon juice\n 4 Tbsp. parsley\n 2 Tbsp. minced garlic (or more)\n 1 Tbsp. oregano\n\nInstructions\n\n Wash and drain shrimp in a large roasting pan.\n Pour sauce over.\n Bake at 350° for 30 minutes (stirring every 10 minutes).\n Turn oven off.\n Cover and let sit in oven 1 hour.\n Serve with coleslaw and bread for dipping in sauce.\n\n\n\n \n Tip\n \n \n\nGood idea to use a newspaper tablecloth. It’s messy, but great!\n\n"},"4-Main-Dishes/Six-Layer-Dinner":{"title":"Six-Layer Dinner","links":["8-Extra/Browse-by/Authors/Babs-Sossong"],"tags":[],"content":"Author: Babs Sossong\nIngredients\n\n 2 cup sliced raw potatoes\n 2 cup chopped celery\n 2 cup ground beef\n 1 cup sliced raw onions\n 1 cup minced green pepper\n 2 cup cooked tomatoes\n\nInstructions\n\n Preheat oven at 350°.\n Place in layers, each seasoned with salt and pepper, in greased 2 quart casserole dish.\n Bake 2 hours\n"},"4-Main-Dishes/Strudel---Sausage-and-Mushroom":{"title":"Strudel - Sausage and Mushroom","links":["8-Extra/Browse-by/Authors/Richard-Slavinsky"],"tags":[],"content":"Author: Richard Slavinsky\nIngredients\n\n 1 lb. sweet Italian sausage\n 1 lb. mushrooms\n 4 to 5 scallions\n 2 Tbsp. oil\n 2 Tbsp. butter\n 1 tsp. salt (optional)\n 1/2 tsp. pepper (optional)\n 1 pkg. phyllo dough (you will not need all of it; return remainder to pkg. and put back till needed)\n About 1 stick butter, melted\n About 1\\frac 1 2 cups fine bread crumbs (may need more)\n Sour cream (optional)\n\nInstructions\n\n Remove casing from sausage and cook over medium heat until browned.\n Break it up into very small pieces and set aside.\n Wash, pat dry, and mince the mushrooms into tiny bits.\n Mince the scallions, the green portions as well as the white.\n Cook the mushrooms and scallions together over low heat in the oil and butter until all the oil and butter disappears, 5 to 10 minutes.\n Season with salt and pepper, if you wish, and combine with sausage. You may find that the mixture has enough seasoning in it as is, just from the seasoned sausage.\n Have phyllo dough defrosted out on your work table.\n It should be covered with a damp (wrung out) cloth to keep the dough from drying out. You will need 4 sheets of dough for each strudel.\n Place a sheet of dough on another cloth and dry one.\n Brush the sheet of dough well with some of the melted butter.\n Sprinkle with a thin layer of fine bread crumbs.\n Add a second sheet of dough, brush with butter, and sprinkle with crumbs.\n Add third layer of dough, brush with butter, and sprinkle with crumbs.\n Repeat with fourth layer, then on top of that, take some of the mushroom scallion sausage filling and place it along the larger side of the dough.\n The filling should fill entire length two inches inward, no more.\n Now, using the towel underneath, roll up dough and tuck in ends.\n Grease a cookie sheet and carefully place roll on sheet, seam side down.\n Brush roll on all sides with melted butter.\n Repeat process once or twice more till filling is used up.\n Using a sharp knife, cut through the strudel halfway in the size portions you wish to serve - smaller for appetizer-size, larger for main course of dinner.\n Bake in preheated 400° oven for 20 minutes.\n Serve hot, as it is, or with sour cream.\n\n\n\n \n Tip\n \n \n\nWill serve 6 to 12, depending on the size of your slices.\n\n"},"4-Main-Dishes/Tim-Pariso's-Filet-Mignon-for-4":{"title":"Tim Pariso's Filet Mignon for 4","links":["8-Extra/Browse-by/Authors/Laurie-Peters"],"tags":[],"content":"Author: Laurie Peters\nIngredients\n\n 4 Hereford filets\n Worcestershire sauce\n Lawry’s seasoning\n Coarse ground pepper\n\nInstructions\n\n Take 4 Hereford filets (only the best!) and drizzle with Worcestershire.\n Sprinkle with Lawry’s and coarse ground pepper.\n Grill only on a Weber grill until medium rare.\n Serve with good company and a great bottle of red wine. Cheers!\n\n\n\n \n Quote\n \n \n\n“Why bother making it yourself? Just go to Chris and Tim’s house, sit back, and relax. Aunt Chris will even have fresh strawberries for you in the morning” - Michelle.\n\n"},"4-Main-Dishes/Tongue":{"title":"Tongue","links":["8-Extra/Browse-by/Authors/Debbie-Leaper"],"tags":[],"content":"Author: Debbie Leaper\nIngredients\n\n Tongue\n 1 can Hunt’s tomato sauce\n\nInstructions\n\n Cook meat completely; skin and slice.\n Place slices in casserole dish and add a can of Hunt’s sauce.\n Cook in a moderate oven (350°) until sauce bubbles, about 1/2 hour.\n\n\n\n \n Quote\n \n \n\nBelieve it or not, we used to beg mom to cook this\n\n"},"5-Breads,-Rolls/5-Breads,-Rolls":{"title":"5 Breads, Rolls","links":["5-Breads,-Rolls/Cranberry-Nut-Bread","5-Breads,-Rolls/Danielle's-Famous-Better-than-Cinnabon-Cinnamon-Rolls","5-Breads,-Rolls/Homemade-Sicilian-Bread","5-Breads,-Rolls/Mom's-Famous-Hot-Rolls","5-Breads,-Rolls/Mr.-Slavinsky's-Muffins","5-Breads,-Rolls/Six-Week-Muffins-(Batter-will-keep-that-long)","5-Breads,-Rolls/Zucchini-Bread"],"tags":[],"content":"\nCranberry Nut Bread\nDanielle’s Famous Better than Cinnabon Cinnamon Rolls\nHomemade Sicilian Bread\nMom’s Famous Hot Rolls\nMr. Slavinsky’s Muffins\nSix Week Muffins (Batter will keep that long)\nZucchini Bread\n"},"5-Breads,-Rolls/Cranberry-Nut-Bread":{"title":"Cranberry Nut Bread","links":["8-Extra/Browse-by/Authors/Tammy-Peters"],"tags":[],"content":"Author: Tammy Peters\nIngredients\n\n 2 cups cranberries, halved\n 1 cups pecans\n 1 tsp. orange rind\n 2 Tbsp. butter, melted\n 1 egg\n \\frac 1 3 cup orange juice\n \\frac 1 4 cup water\n 2 cups sifted flour\n 1 cup + 2 Tbsp. sugar\n 1\\frac 3 4 tsp. baking powder\n 1 tsp. salt\n \\frac 1 2 tsp. baking soda\n\nInstructions\n\n Mix and set aside butter, egg, orange juice, and water.\n In a large bowl , mix flour, sugar, baking powder, salt, and soda.\n Make a well and pour in liquid ingredients.\n Stir until moist and add nuts and cranberries, then add 1 teaspoon orange rind.\n Stir until blended.\n Pour in a greased loaf pan.\n Bake at 350° for 70 minutes. Makes 1 loaf.\n\n\n\n \n Quote\n \n \n\nMy mother has made this every Christmas as long as I can remember.\n\n"},"5-Breads,-Rolls/Danielle's-Famous-Better-than-Cinnabon-Cinnamon-Rolls":{"title":"Danielle's Famous Better than Cinnabon Cinnamon Rolls","links":["8-Extra/Browse-by/Authors/Danielle-Larimer"],"tags":[],"content":"Author: Danielle Larimer\nIngredients\n\n Rolls\n\n 1 pkg. yellow cake mix\n 5 cups all-purpose flour\n 2 pkg. yeast\n 2\\frac 1 2 cups hot water\n Butter or margarine, softened\n Ground cinnamon\n Granulated sugar\n\n\n Topping\n\n \\frac 1 2 cup butter, melted\n \\frac 1 4 cup packed brown sugar\n \\frac 1 4 cup corn syrup\n 1 cup chopped nuts\n\n\n Icing\n\n 1 pkg. cream cheese, softened\n 1 tsp. vanilla\n 1 cup powdered sugar\n Milk\n\n\n\nInstructions\n\n Rolls\n\n Grease 2 (13x9x2 inch) pans.\n Combine cake mix, flour, and yeast in a large bowl.\n Stir until well blended.\n Stir in hot water.\n Cover and let rise in a warm place for 1 hour or until doubled\n Divide dough in half.\n Roll half the dough into a large rectangle on floured surface.\n Spread with generous amounts of softened butter.\n Sprinkle with cinnamon and sugar.\n Roll up, jelly-roll fashion, and cut into 12 slices.\n Place rolls in one pan.\n Repeat with remaining dough.\n Cover and let rise in pans for 30 to 40 minutes or until doubled.\n Preheat oven to 375°.\n\n\n Topping\n\n Combine melted butter, brown sugar, corn syrup, and nuts in liquid measuring cup.\n Pour evenly over rolls.\n Bake at 375° for 12 minutes or until lightly golden brown.\n\n\n Icing\n\n Mix cream cheese with vanilla and 1 cup powdered sugar and enough milk for desired consistency.\n Pour generously over rolls.\n\n\n\n\n\n \n Quote\n \n \n\n“I seriously have had people pay me to make these! These are hands down the best cinnamon rolls ever, but, be careful not to overcook them (especially you, Danielle). Be sure to take them out when it says to, don’t wait for them to brown, cause they get too hard. (Danielle, are you listening, cause I know you like to burn them…)” - Michelle.\n\n"},"5-Breads,-Rolls/Homemade-Sicilian-Bread":{"title":"Homemade Sicilian Bread","links":["8-Extra/Browse-by/Authors/Donna-Magazu"],"tags":[],"content":"Author: Donna Magazu\nIngredients\n\n 1 loaf Italian bread\n Fresh Romano cheese (block)\n Fresh Italian parsley\n Fresh garlic\n\nInstructions\n\n Take 1 loaf of Italian bread and dry it out for two to three days, then take a cheese grater and grate the bread.\n Next, chop garlic/parsley and grate cheese.\n Put ingredients in a Ziploc bag; shake well.\n\n\n\n \n Tip\n \n \n\nUse to bread chicken veal pork eggplant, etc.\n\n"},"5-Breads,-Rolls/Mom's-Famous-Hot-Rolls":{"title":"Mom's Famous Hot Rolls","links":["8-Extra/Browse-by/Authors/Sarah-Slavinsky"],"tags":[],"content":"Author: Sarah Slavinsky\nIngredients\n\n 2 pkg. yeast\n \\frac 1 2 c. warm water\n 1 tsp. sugar\n \\frac 1 2 cup sugar\n \\frac 1 2 cup butter\n 1 tsp. salt\n 2 cups milk (we always use evaporated milk)\n 5 to 6 cups flour\n\nInstructions\n\n Combine yeast, water, and sugar and set aside.\n Mix together sugar, butter, salt, and milk.\n Heat to scalding or until butter melts.\n Pour into mixing bowl.\n Add half of the flour and all of the yeast mixture.\n Stir and add remaining flour to make a soft dough that pulls away from the bowl.\n Knead 15 minutes.\n Let rise to double.\n Form rolls.\n Let rise.\n Bake at 375° for 15 minutes.\n\n\n\n \n Quote\n \n \n\nThis recipe is from my Great-Grandma Alder. My mom got this recipe from her mom who had gotten it from her mom and has now passed it on to James and I. This makes me the 4th generation to bake these rolls. My mom would melt half a stick of butter in the baking dish, then as she formed the rolls, she would roll them in melted butter, which made them brown perfectly, and taste delicious. They are served at every holiday meal and loved by all who eat them.\n\n"},"5-Breads,-Rolls/Mr.-Slavinsky's-Muffins":{"title":"Mr. Slavinsky's Muffins","links":["8-Extra/Browse-by/Authors/Beth-Wetherell"],"tags":[],"content":"Author: Beth Wetherell\nIngredients\n\n 1 cup plus 1 Tbsp. All-purpose unsifted flour\n 1 tsp. salt (or less)\n 1 cup plus 1 Tbsp. shortening (Crisco - regular or butter flavor)\n 2 cups plus 2 Tbsp. sugar\n 5 extra large eggs\n 2 cups plus 1 Tbsp. unsifted all-purpose flour\n 1 tsp. baking soda\n 1 Tbsp. double acting baking powder\n 1 cup buttermilk or sour milk (SACO powdered buttermilk works well - add to dry ingredients, add water when buttermilk required)\n 2 tsp. vanilla\n 2\\frac 2 3 cups cake flour (unsifted - not self-rising type)\n 2 pt. blueberries or desired fruits or nuts (frozen fruits work best - freeze fresh fruits first)\n\nInstructions\n\n Cream first all-purpose flour with salt, shortening, and sugar.\n Add eggs all at once; beat 3 minutes.\n Add remaining all-purpose flour, soda, and baking powder.\n Beat.\n Blend in buttermilk and vanilla.\n Add cake flour and beat. (Batter is very stiff; I generally transfer to a large mixing bowl and use a wooden spoon to mix in the cake flour.)\n Fold in blueberries, fruit, or nuts.\n Fill greased muffin tins \\frac 3 4 full\n Sprinkle generously with sugar.\n Bake 20 to 25 minutes at 400°.\n\n\n\n \n Tip\n \n \n\nBatter keeps well under refrigeration two to three days (without fruit).\n\n"},"5-Breads,-Rolls/Six-Week-Muffins-(Batter-will-keep-that-long)":{"title":"Six Week Muffins (Batter will keep that long)","links":["8-Extra/Browse-by/Authors/Brian-Petrano","8-Extra/Browse-by/Authors/Michelle-Petrano","8-Extra/Browse-by/Authors/Danielle-Larimer"],"tags":[],"content":"Author: Brian Petrano, Michelle Petrano, and Danielle Larimer\nIngredients\n\n 15 oz. box raisin bran (8 cups)\n 3 cups sugar\n 5 cups flour\n 5 tsp. soda\n 2 tsp. salt\n 4 eggs, beaten\n 1 qt. buttermilk\n 1 cups salad oil\n\nInstructions\n\n Combine raisin bran, sugar, and flour, sifted with soda and salt, in a large bowl.\n Add mixture of eggs, buttermilk, and oil.\n Refrigerate in a covered container - for weeks if you wish - and use batter when you want hot muffins in a hurry.\n Fill muffin tins \\frac 1 3 full and bake at 400° for 15 minutes\n\n\n\n \n Tip\n \n \n\nThe mixture also makes a good snack raw; just don’t think about the raw eggs\n\n"},"5-Breads,-Rolls/Zucchini-Bread":{"title":"Zucchini Bread","links":["8-Extra/Browse-by/Authors/Mary-Slavinsky"],"tags":[],"content":"Author: Mary Slavinsky\nIngredients\n\n 3 cups flour\n 2 cups shredded unpeeled zucchini\n 1\\frac 1 2 cups sugar\n 1 cup chopped nuts\n 1 tsp. cinnamon\n 1 cup raisins\n 1 tsp. salt\n 1 cup oil\n 1 tsp. baking powder\n 3 eggs\n \\frac 3 4 tsp. baking soda\n\nInstructions\n\n In large bowl, stir together flour, sugar, cinnamon, salt, baking powder, soda, zucchini, nuts, and raisins.\n In another bowl, beat eggs and oil.\n Pour over flour mixture and stir until moistened.\n Turn in greased 9x13 inch loaf pan.\n Bake at 350° for 1 hour and 30 minutes.\n Cool in pan for 10 minutes.\n Invert on rack, turn top side up, and cool completely.\n"},"6-Desserts/6-Desserts":{"title":"6 Desserts","links":["6-Desserts/7-Layer-Magic-Cookie-Bars","6-Desserts/Amelia-Cookies","6-Desserts/April-Fools-Cake-(Chocolate-Coconut-Cake)","6-Desserts/Aunt-Barbie's-Cheese-Cake","6-Desserts/Blue-Ribbon-Carrot-Cake","6-Desserts/Boiled-Cider-Apple-Pie","6-Desserts/Buckeyes","6-Desserts/Cannoli-Shells","6-Desserts/Cannoli","6-Desserts/Carrot-Cake","6-Desserts/Chocolate-Chip-Cookies","6-Desserts/Chocolate-Chocolate-Chip-Cookies","6-Desserts/Company-Coconut-Cake","6-Desserts/Dutch-Chocolate-Birthday-Cake","6-Desserts/Easter-Story-Cookies","6-Desserts/Frozen-Peanut-Butter-Pie","6-Desserts/Fruit-Trifle","6-Desserts/Fudgy-Chocolate-Birthday-Cake","6-Desserts/Grace's-Molasses-Cookies","6-Desserts/Grammie-Grace's-Peanut-Butter-Cookies","6-Desserts/Grandma-DeRosa's-Sour-Cream-Coffee-Cake","6-Desserts/Grandma-Leaper's-Cherry-Berries-on-a-Cloud","6-Desserts/Grandma-Leaper's-Chocolate-Chip-Cookies","6-Desserts/Grandma-Leaper's-Hot-Fudge-Sauce","6-Desserts/Grandma-Leaper's-Sweetened-Condensed-Milk-Dessert","6-Desserts/Grandma-Peters'-Almond-Balls","6-Desserts/Grandma's-Cookies","6-Desserts/Grandma's-Fig-Cookies-(-Cuccidati)","6-Desserts/Grapes-with-Sour-Cream-and-Brown-Sugar","6-Desserts/Hello-Dolly-Bars","6-Desserts/Hot-Banana-Split","6-Desserts/Italian-Chocolate-Cookies","6-Desserts/Jane's-Pecan-Sandies","6-Desserts/Lisa,-Laurie,-and-Mom's-Brownies","6-Desserts/Mark's-Favorite-Pecan-Pie","6-Desserts/Melt-Away-Dessert","6-Desserts/Mom's-Pumpkin-Pie","6-Desserts/Mormon-Apple-Cake","6-Desserts/Mud-Slide","6-Desserts/Nama's-Christmas-Cookies","6-Desserts/Nama's-Gingerbread-Men","6-Desserts/Nana's-Shortbread","6-Desserts/Nancy's-Cookies","6-Desserts/Peanut-Butter-Balls","6-Desserts/Ricotta-Filled-Cake","6-Desserts/Russian-Tea-Cakes-(Snowball-Cookies)","6-Desserts/S-Cookies","6-Desserts/Texas-Sheet-Cake","6-Desserts/Todd's-Favorite-Cheesecake","6-Desserts/Wandes-(Fried-Bow-Knots)"],"tags":[],"content":"\n7 Layer Magic Cookie Bars\nAmelia Cookies\nApril Fools Cake (Chocolate Coconut Cake)\nAunt Barbie’s Cheese Cake\nBlue Ribbon Carrot Cake\nBoiled Cider Apple Pie\nBuckeyes\nCannoli Shells\nCannoli\nCarrot Cake\nChocolate Chip Cookies\nChocolate Chocolate Chip Cookies\nCompany Coconut Cake\nDutch Chocolate Birthday Cake\nEaster Story Cookies\nFrozen Peanut Butter Pie\nFruit Trifle\nFudgy Chocolate Birthday Cake\nGrace’s Molasses Cookies\nGrammie Grace’s Peanut Butter Cookies\nGrandma DeRosa’s Sour Cream Coffee Cake\nGrandma Leaper’s Cherry Berries on a Cloud\nGrandma Leaper’s Chocolate Chip Cookies\nGrandma Leaper’s Hot Fudge Sauce\nGrandma Leaper’s Sweetened Condensed Milk Dessert\nGrandma Peters’ Almond Balls\nGrandma’s Cookies\nGrandma’s Fig Cookies ( Cuccidati)\nGrapes with Sour Cream and Brown Sugar\nHello Dolly Bars\nHot Banana Split\nItalian Chocolate Cookies\nJane’s Pecan Sandies\nLisa, Laurie, and Mom’s Brownies\nMark’s Favorite Pecan Pie\nMelt Away Dessert\nMom’s Pumpkin Pie\nMormon Apple Cake\nMud Slide\nNama’s Christmas Cookies\nNama’s Gingerbread Men\nNana’s Shortbread\nNancy’s Cookies\nPeanut Butter Balls\nRicotta Filled Cake\nRussian Tea Cakes (Snowball Cookies)\nS Cookies\nTexas Sheet Cake\nTodd’s Favorite Cheesecake\nWandes (Fried Bow Knots)\n"},"6-Desserts/7-Layer-Magic-Cookie-Bars":{"title":"7 Layer Magic Cookie Bars","links":["8-Extra/Browse-by/Authors/Dawn-Provenzano","8-Extra/Browse-by/Authors/Tony-Provenzano"],"tags":[],"content":"Author: Dawn Provenzano and Tony Provenzano\nIngredients\n\n \\frac 1 2 cup (1 stick) butter\n 1\\frac 1 2 cups graham cracker crumb\n 1 (14 oz.) can sweetened condensed milk (not evaporated)\n 1 cup (6 oz.) semi-sweet chocolate chips\n 1\\frac 1 3 cups flaked coconut\n 1 cup chopped nuts\n\nInstructions\n\n Preheat oven to 350° (325° for glass dish).\n In 13x9 inch pan, melt butter in oven.\n Sprinkle crumbs evenly over butter; pour condensed milk evenly over crumbs.\n Top with remaining ingredients in order listed.\n Press firmly with fork.\n Bake for 25 minutes or until lightly browned.\n Chill if desired.\n Cut into bars.\n Store, covered, at room temperature.\n\n\n\n \n Tip\n \n \n\nFor perfectly cut cookies, line entire pan with tin foil, lift out, and cut when cool.\n\n"},"6-Desserts/Amelia-Cookies":{"title":"Amelia Cookies","links":["8-Extra/Browse-by/Authors/Dolores-Benoit"],"tags":[],"content":"Author: Dolores Benoit\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"6-Desserts/April-Fools-Cake-(Chocolate-Coconut-Cake)":{"title":"April Fools Cake (Chocolate Coconut Cake)","links":["8-Extra/Browse-by/Authors/Mary-Slavinsky"],"tags":[],"content":"Author: Mary Slavinsky\nIngredients\n\n 2\\frac 1 2 cups flour\n 1 tsp. baking powder\n 1 tsp. baking soda\n \\frac 1 4 tsp. salt\n \\frac 1 2 cup cocoa\n \\frac 2 3 cup sauerkraut, well drained\n \\frac 2 3 cup butter or margarine\n 1\\frac 2 3 cups sugar\n 3 large eggs\n 1 tsp. Vanilla extract\n 1 cup water\n\nInstructions\n\n Sift dry ingredients together; set aside.\n Rinse drained sauerkraut; cut into small pieces with scissors.\n Cream the butter and sugar until creamy.\n Add eggs, one at a time; beat well.\n Add vanilla.\n Add dry ingredients alternately with water, ending with flour mixture.\n Fold in ”coconut” last.\n Grease two (8 inch) layer cake pans.\n Lightly dust with cocoa to keep the nice dark color on the outside of the layers.\n Pour in batter and bake in 350° oven for 30 to 35 minutes or until it tests done.\n Let cool in pan for 5 minutes before removing to racks to cool.\n Fill and frost with your favorite icing.\n\n\n\n \n Quote\n \n \n\nI liked seeing the looks on people’s faces when they said how much they loved the cake and I told them it was not coconut.\n\n"},"6-Desserts/Aunt-Barbie's-Cheese-Cake":{"title":"Aunt Barbie's Cheese Cake","links":["8-Extra/Browse-by/Authors/Barbra-Wilson"],"tags":[],"content":"Author: Barbra Wilson\nIngredients\n\n Crust\n\n 1\\frac 1 2 cups graham cracker crumbs\n \\frac 1 8 tsp. cinnamon\n \\frac 1 4 cup granulated sugar\n \\frac 1 3 cup soft butter or margarine\n\n\n Filling\n\n 1\\frac 3 4 cups granulated sugar\n 8 Tbsp. flour\n \\frac 3 4 tsp. salt\n \\frac 3 4 tsp. grated orange rind\n \\frac 3 4 tsp. grated lemon rind\n 5 (8 oz.) pkg. cream cheese\n 6 eggs\n \\frac 1 2 cup heavy cream\n \\frac 1 4 tsp. vanilla\n\n\n Topping\n\n \\frac 1 2 pt. (1 cup) cultured sour cream\n \\frac 1 4 cup slivered almonds\n\n\n\nInstructions\n\n Mix flour, sugar, salt, orange, and lemon rinds.\n Gradually blend in cream cheese.\n Beat until smooth and light.\n Add eggs, one at a time, beating well after each addition.\n Blend cream and vanilla into batter.\n Turn into prepared pan.\n Bake in 325° oven for 60 to 70 minutes or until set.\n Remove from oven and reset oven to 450°.\n Spread sour cream on hot cake and sprinkle with almonds.\n Return to oven for 5 minutes. Remove to cooling rack.\n Chill before removing from pan. Makes 12 to 14 servings.\n"},"6-Desserts/Blue-Ribbon-Carrot-Cake":{"title":"Blue Ribbon Carrot Cake","links":["8-Extra/Browse-by/Authors/Richard-Slavinsky"],"tags":[],"content":"Author: Richard Slavinsky\nIngredients\n\n 2 cups all-purpose flour\n 2 tsp. Baking soda\n \\frac 1 2 tsp. salt\n 2 tsp. ground cinnamon\n 3 eggs, well beaten\n \\frac 3 4 cup vegetable oil\n \\frac 3 4 cup buttermilk\n 2 cups sugar\n 2 tsp. vanilla extract\n 1 (8 oz.) can crushed pineapple, drained\n 2 cups grated carrots\n 1 (3\\frac 1 2 oz.) cup flaked coconut\n 1 cup chopped walnuts or pecans\n\nInstructions\n\n Combine flour, baking soda, salt, and cinnamon; set aside.\n Combine eggs, oil, buttermilk, sugar, and vanilla.\n Beat until smooth.\n Stir in flour mixture, pineapple, carrots, coconut, and chopped nuts.\n Pour batter in 2 greased and floured 9 inch round cake pans.\n Bake at 350° for 35 to 45 minutes or until a wooden pick inserted in center comes out clean.\n Immediately spread Buttermilk Glaze evenly over layers.\n Cool in pans 15 minutes; remove from pans and cool completely.\n Spread Orange-Cream Cheese Frosting between layers and on top and sides of cake.\n Store cake in refrigerator.\n"},"6-Desserts/Boiled-Cider-Apple-Pie":{"title":"Boiled Cider Apple Pie","links":["8-Extra/Browse-by/Authors/Mary-Slavinsky"],"tags":[],"content":"Author: Mary Slavinsky\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"6-Desserts/Buckeyes":{"title":"Buckeyes","links":["8-Extra/Browse-by/Authors/Michelle-Petrano","8-Extra/Browse-by/Authors/Nathan-Bohnert"],"tags":[],"content":"Author: Michelle Petrano and Nathan Bohnert\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"6-Desserts/Cannoli-Shells":{"title":"Cannoli Shells","links":["8-Extra/Browse-by/Authors/Dolores-Benoit"],"tags":[],"content":"Author: Dolores Benoit\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"6-Desserts/Cannoli":{"title":"Cannoli","links":["8-Extra/Browse-by/Authors/Michael-Peters"],"tags":[],"content":"Author: Michael Peters\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"6-Desserts/Carrot-Cake":{"title":"Carrot Cake","links":["8-Extra/Browse-by/Authors/Tammy-Peters"],"tags":[],"content":"Author: Tammy Peters\nIngredients\n\n 2 cups sugar\n 2 cups all-purpose flour\n 2 tsp. baking soda\n 1 tsp. salt\n 1 cup oil\n 4 eggs\n 3 cups grated carrots\n 2 tsp. cinnamon\n 8 oz. cream cheese\n 1 box confectioners sugar\n 2 tsp. vanilla\n 1 stick butter\n\nInstructions\n\n Mix ingredients; no sifting necessary.\n Add oil and stir.\n Add eggs and carrots.\n Bake at 350° for 35 minutes.\n Frosting:\n\n Cream the cheese and butter until soft.\n Add \\frac 3 4 to 1 box of confectioners sugar.\n Add vanilla and blend.\n\n\n"},"6-Desserts/Chocolate-Chip-Cookies":{"title":"Chocolate Chip Cookies","links":["8-Extra/Browse-by/Authors/Tammy-Peters"],"tags":[],"content":"Author: Tammy Peters\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"6-Desserts/Chocolate-Chocolate-Chip-Cookies":{"title":"Chocolate Chocolate Chip Cookies","links":["8-Extra/Browse-by/Authors/Marie-Lavan","8-Extra/Browse-by/Authors/Karen-Glover"],"tags":[],"content":"Author: Marie Lavan and Karen Glover\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"6-Desserts/Company-Coconut-Cake":{"title":"Company Coconut Cake","links":["8-Extra/Browse-by/Authors/Tammy-Peters"],"tags":[],"content":"Author: Tammy Peters\nIngredients\n\n 3 large eggs\n 1 (8 oz.) ctn. sour cream\n \\frac 1 4 cup vegetable oil\n \\frac 1 4 cup cream of coconut\n \\frac 1 2 tsp. vanilla\n 1 pkg. white cake mix with pudding in the mix\n Frosting\n\n 8 oz. cream cheese\n \\frac 1 2 cup butter\n 1 tsp. vanilla\n 16 oz. pkg. powdered sugar, sifted\n 7 oz. can flaked coconut\n\n\n\nInstructions\n\n Grease and flour 3 (8 inch) round cake pans.\n Set aside.\n Beat eggs at high speed for 2 minutes.\n Add sour cream and next three ingredients, beating well after each addition.\n Add cake mix; beat at low speed until blended.\n Beat at high speed for 2 minutes.\n Pour into prepared pans.\n Bake at 325° for 35 minutes.\n Cool in pans for 10 minutes.\n Remove cake and cool completely.\n Beat cream cheese and butter at medium speed until creamy.\n Add vanilla, beating well.\n Gradually add sugar, beating until smooth.\n Stir in coconut.\n Store frosted cake in refrigerator in an airtight container.\n"},"6-Desserts/Dutch-Chocolate-Birthday-Cake":{"title":"Dutch Chocolate Birthday Cake","links":["8-Extra/Browse-by/Authors/Mary-Slavinsky"],"tags":[],"content":"Author: Mary Slavinsky\nIngredients\n\n Cake\n\n 1 cup sifted unsweetened cocoa\n 2 cups boiling water\n 3 cups sifted flour\n 2 tsp. baking soda\n \\frac 3 4 tsp. salt\n \\frac 1 2 tsp. baking powder\n 1 cup soft butter or margarine\n 2\\frac 1 2 cups granulated sugar\n 4 eggs\n 1\\frac 1 2 tsp. vanilla\n\n\n Chocolate Filling\n\n 1 cup soft butter or margarine\n 1 cup sifted confectioners sugar\n \\frac 1 2 cup sifted unsweetened cocoa\n 2 eggs\n\n\n Frosting\n\n 2 cups heavy cream\n \\frac 3 4 sifted confectioners sugar\n 1 tsp. vanilla\n\n\n\nInstructions\n\n In medium bowl, combine cocoa with boiling water.\n Let cool completely.\n Preheat oven to 350°.\n Lightly grease and flour 3 (9 inch) layer pans.\n Sift flour with baking soda, salt, and baking powder.\n Set aside mixture.\n In large bowl, beat at high speed butter with granulated sugar, eggs, and vanilla until light and fluffy, about 5 minutes, occasionally scraping bowl.\n At low speed, beat flour mixture (in fourths) alternately with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not overbeat!\n Pour batter into prepared pans.\n Bake about 30 minutes or until cake springs back.\n Cool in pans 10 minutes.\n Remove and place on racks to cool.\n In medium bowl, combine cream, confectioners sugar, and vanilla.\n Beat with electric beater until stiff and of spreading consistency.\n Refrigerate.\n Assemble cake on cake platter, placing one layer, top side up.\n Spread with half filling.\n Invert second layer, placing on first layer, and spread with remaining filling.\n Place last layer on top with top side up.\n Frost top and sides with Whipped Cream Frosting.\n Refrigerate at least 1 hour before serving. Makes 12 servings\n\n\n\n \n Quote\n \n \n\nThe Slavinsky family loved this for birthday cake.\n\n"},"6-Desserts/Easter-Story-Cookies":{"title":"Easter Story Cookies","links":["8-Extra/Browse-by/Authors/Alysa-Slavinsky"],"tags":[],"content":"Author: Alysa Slavinsky\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"6-Desserts/Frozen-Peanut-Butter-Pie":{"title":"Frozen Peanut Butter Pie","links":["8-Extra/Browse-by/Authors/Sarah-Slavinsky"],"tags":[],"content":"Author: Sarah Slavinsky\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"6-Desserts/Fruit-Trifle":{"title":"Fruit Trifle","links":["8-Extra/Browse-by/Authors/Debbie-Leaper"],"tags":[],"content":"Author: Debbie Leaper\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"6-Desserts/Fudgy-Chocolate-Birthday-Cake":{"title":"Fudgy Chocolate Birthday Cake","links":["8-Extra/Browse-by/Authors/Tammy-Peters"],"tags":[],"content":"Author: Tammy Peters\nIngredients\n\n 1 box devil’s food cake mix\n 1 cup water\n \\frac 1 3 cup vegetable oil\n 3 large eggs\n 1 tsp. vanilla extract\n 1 cup sour cream (divided)\n 2 (12 oz.) pkg. chocolate chips\n \\frac 1 2 cup seedless raspberry jam\n 3 Tbsp. unsalted butter\n 2 cups powdered sugar\n\nInstructions\n\n Preheat oven to 350°.\n Butter 3 (8 inch) nonstick pans with 1\\frac 1 2 inch sides.\n Place cake mix, water, oil, eggs, vanilla, and \\frac 1 4 cup sour cream in a large bowl.\n Beat 2 minutes.\n Stir in 1 cup chocolate chips.\n Divide batter among pans.\n Bake 25 minutes.\n Cool cake layers in pans 15 minutes.\n Turn out and cool completely.\n Bring jam and butter to simmer in a heavy, large saucepan over medium heat.\n Stir often.\n Remove from heat and add remaining 3 cups chocolate chips and stir until melted.\n Add remaining sour cream and powdered sugar.\n Using mixer, beat frosting until smooth and thick, about 2 minutes.\n Place 1 cake layer on platter and frost.\n Top with second layer and frost.\n Top with third layer and place in the refrigerator until frosting sets about 15 minutes.\n Spread remaining frosting over top and sides of cake.\n\n\n\n \n Quote\n \n \n\nChad’s favorite!\n\n"},"6-Desserts/Grace's-Molasses-Cookies":{"title":"Grace's Molasses Cookies","links":["8-Extra/Browse-by/Authors/Mary-Slavinsky"],"tags":[],"content":"Author: Mary Slavinsky\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"6-Desserts/Grammie-Grace's-Peanut-Butter-Cookies":{"title":"Grammie Grace's Peanut Butter Cookies","links":["8-Extra/Browse-by/Authors/Mary-Slavinsky"],"tags":[],"content":"Author: Mary Slavinsky\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"6-Desserts/Grandma-DeRosa's-Sour-Cream-Coffee-Cake":{"title":"Grandma DeRosa's Sour Cream Coffee Cake","links":["8-Extra/Browse-by/Authors/Brian-Petrano"],"tags":[],"content":"Author: Brian Petrano\nIngredients\n\n 1 stick margarine\n 1 cup sugar\n 2 eggs\n 2 tsp. baking powder\n 2 cups flour\n \\frac 1 2 pt. sour cream (1 cup)\n \\frac 1 2 cup sugar\n 3 tsp. cinnamon\n \\frac 1 2 to 1 cup crushed walnuts\n\nInstructions\n\n Preheat oven to 350°.\n Mix together first six ingredients.\n In a separate bowl, crumble together sugar, cinnamon, and walnuts.\n In a greased pan, layer \\frac 1 2 sour cream mixture and \\frac 1 2 crumble, followed by remaining \\frac 1 2 sour cream mixture and \\frac 1 2 crumble.\n Bake for 40 minutes.\n\n\n\n \n Quote\n \n \n\n“When Brian was little, he called me ”Hot Coffee,” because I would always warn him to be careful of the hot coffee I was holding in my hand and Brian always thought that was funny” - Aunt Chris\n\n"},"6-Desserts/Grandma-Leaper's-Cherry-Berries-on-a-Cloud":{"title":"Grandma Leaper's Cherry Berries on a Cloud","links":["8-Extra/Browse-by/Authors/Pat-Leaper"],"tags":[],"content":"Author: Pat Leaper\nIngredients\n\n 6 egg whites\n \\frac 1 2 tsp. cream of tartar\n \\frac 1 4 tsp. salt\n 1\\frac 3 4 c. sugar\n 2 cups chilled whipping cream\n 2 (3 oz.) pkg. cream cheese, softened\n 1 cup sugar\n 1 tsp. vanilla\n 2 cups miniature marshmallows\n Topping Sauce\n\n 1 (21 oz .) can cherry pie filling\n 1 tsp. lemon juice\n 2 cups sliced fresh strawberries or 16 oz. Frozen strawberries (I have used both fresh and frozen strawberries for more sauce)\n\n\n\nInstructions\n\n Heat oven to 275°.\n Butter a 13x9x2 inch baking pan.\n In large mixer bowl, beat egg whites, cream of tartar, and salt until foamy.\n Beat in 1\\frac 3 4 cups of sugar, 1 tablespoon at a time, and continue beating until stiff and glossy.\n Do not underbeat.\n Spread in pan.\n Bake 1 hour.\n Turn off oven; leave meringue in oven with door closed for 12 hours or more.\n In a chilled bowl, beat whipping cream until stiff. Blend cream cheese, 1 cup sugar, and the vanilla.\n Gently fold the whipped cream and marshmallows into cream cheese mixture; spread over the meringue.\n Chill 12 to 24 hours.\n Cut into serving pieces and top with Cherry Berry Topping. Makes 10 to 12 servings.\n Cherry Berry Topping: Stir together 1 (21 ounce) can cherry pie filling, 1 teaspoon lemon juice, and 2 cups sliced, fresh strawberries or 1 (16 ounce) package frozen strawberries, thawed.\n\n\n\n \n Quote\n \n \n\nI have made this many times. It’s one of the best desserts! It takes awhile, but is worth it.\n\n"},"6-Desserts/Grandma-Leaper's-Chocolate-Chip-Cookies":{"title":"Grandma Leaper's Chocolate Chip Cookies","links":["8-Extra/Browse-by/Authors/Alysa-Slavinsky"],"tags":[],"content":"Author: Alysa Slavinsky\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"6-Desserts/Grandma-Leaper's-Hot-Fudge-Sauce":{"title":"Grandma Leaper's Hot Fudge Sauce","links":["8-Extra/Browse-by/Authors/Alysa-Slavinsky"],"tags":[],"content":"Author: Alysa Slavinsky\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"6-Desserts/Grandma-Leaper's-Sweetened-Condensed-Milk-Dessert":{"title":"Grandma Leaper's Sweetened Condensed Milk Dessert","links":["8-Extra/Browse-by/Authors/Alysa-Slavinsky"],"tags":[],"content":"Author: Alysa Slavinsky\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"6-Desserts/Grandma-Peters'-Almond-Balls":{"title":"Grandma Peters' Almond Balls","links":["8-Extra/Browse-by/Authors/Theresa-Peters"],"tags":[],"content":"Author: Theresa Peters\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"6-Desserts/Grandma's-Cookies":{"title":"Grandma's Cookies","links":["8-Extra/Browse-by/Authors/Chris-Pariso"],"tags":[],"content":"Author: Chris Pariso\nIngredients\n\n 1\\frac 1 2 cups flour\n 1 cup brown sugar\n 1\\frac 1 2 cups oatmeal (quick cooking)\n 1 tsp. baking powder\n \\frac 3 4 cup butter\n 1 cup apricot jam\n\nInstructions\n\n Mix flour, sugar, and baking powder with oatmeal.\n Cut in butter.\n Mix well.\n Pat \\frac 2 3 mixture in 13x9 inch pan.\n Spread with jam and sprinkle with rest of oatmeal mixture.\n Bake 35 minutes at 350°.\n Cut when cool.\n\n\n"},"6-Desserts/Grandma's-Fig-Cookies-(-Cuccidati)":{"title":"Grandma's Fig Cookies ( Cuccidati)","links":["8-Extra/Browse-by/Authors/Theresa-Peters","8-Extra/Browse-by/Authors/Dolores-Benoit"],"tags":[],"content":"Author: Theresa Peters and Dolores Benoit\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"6-Desserts/Grapes-with-Sour-Cream-and-Brown-Sugar":{"title":"Grapes with Sour Cream and Brown Sugar","links":["8-Extra/Browse-by/Authors/Pat-Leaper"],"tags":[],"content":"Author: Pat Leaper\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"6-Desserts/Hello-Dolly-Bars":{"title":"Hello Dolly Bars","links":["8-Extra/Browse-by/Authors/Chris-Pariso"],"tags":[],"content":"Author: Chris Pariso\nIngredients\n\n \\frac 1 4 lb. butter\n 1 cup graham cracker crumbs\n 1 cup coconut\n 1 (12 oz.) chocolate chips\n 1 can sweetened condensed milk\n 1 cup chopped walnuts\n\nInstructions\n\n Heat oven to 350°.\n Melt butter in a 13x9 inch pan.\n Remove from heat.\n Sprinkle butter with crumbs, then coconut and chocolate chips.\n Pour condensed milk evenly over top.\n Sprinkle with nuts. (Do not mix.)\n Bake 30 to 35 minutes.\n Cool completely before cutting into squares (cool in fridge for 30 to 60 minutes before cutting)\n\n\n"},"6-Desserts/Hot-Banana-Split":{"title":"Hot Banana Split","links":["8-Extra/Browse-by/Authors/Babs-Sossong"],"tags":[],"content":"Author: Babs Sossong\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"6-Desserts/Italian-Chocolate-Cookies":{"title":"Italian Chocolate Cookies","links":["8-Extra/Browse-by/Authors/Theresa-Peters"],"tags":[],"content":"Author: Theresa Peters\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"6-Desserts/Jane's-Pecan-Sandies":{"title":"Jane's Pecan Sandies","links":["8-Extra/Browse-by/Authors/Danny-Provenzano","8-Extra/Browse-by/Authors/Jane-Provenzano"],"tags":[],"content":"Author: Danny Provenzano and Jane Provenzano\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"6-Desserts/Lisa,-Laurie,-and-Mom's-Brownies":{"title":"Lisa, Laurie, and Mom's Brownies","links":["8-Extra/Browse-by/Authors/Alysa-Slavinsky"],"tags":[],"content":"Author: Alysa Slavinsky\nIngredients\n\n 4 eggs\n 2 cups sugar\n \\frac 1 2 cup butter, melted\n 4 sq. unsweetened chocolate, melted\n 1 tsp. vanilla\n 1 cup flour\n \\frac 1 2 tsp. baking powder\n \\frac 1 2 tsp. salt\n 1 cup chopped walnuts\n\nInstructions\n\n Beat eggs, sugar, butter, and chocolate.\n Add vanilla, flour, baking powder, and salt, mixing after each addition.\n Stir in nuts. Pour into a greased and floured 9x13 inch pan.\n Bake 25 minutes at 350°.\n\n\n\n \n Quote\n \n \n\n“Great to make with loved ones on a Sunday afternoon!” - Laurie.\n\n\n\n\n \n Quote\n \n \n\n“Laurie, Mom, and our friends would say, ”Umm, Wanna make brownies” and in a commercial we would have these brownies in the oven! I was in charge of the 4 eggs and zapping the butter in the microwave.\nI don’t remember the exact story, but one time while at French Rd, Aunt Chris made brownies for Brian, Danielle, and I… at first she started preaching about how to be careful while cooking… then she dropped a couple of eggs on the floor and we all started laughing… Now every time I make brownies, I think of that story.” - Michelle.\n\n"},"6-Desserts/Mark's-Favorite-Pecan-Pie":{"title":"Mark's Favorite Pecan Pie","links":["8-Extra/Browse-by/Authors/Chris-Pariso"],"tags":[],"content":"Author: Chris Pariso\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"6-Desserts/Melt-Away-Dessert":{"title":"Melt Away Dessert","links":["8-Extra/Browse-by/Authors/Chris-Pariso"],"tags":[],"content":"Author: Chris Pariso\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"6-Desserts/Mom's-Pumpkin-Pie":{"title":"Mom's Pumpkin Pie","links":["8-Extra/Browse-by/Authors/Alysa-Slavinsky"],"tags":[],"content":"Author: Alysa Slavinsky\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"6-Desserts/Mormon-Apple-Cake":{"title":"Mormon Apple Cake","links":["8-Extra/Browse-by/Authors/Mary-Slavinsky"],"tags":[],"content":"Author: Mary Slavinsky\nIngredients\n\n \\frac 1 2 cup oil\n 1 cup sugar\n 2 eggs\n 1 cup flour\n \\frac 1 4 tsp. salt\n 1 tsp. baking powder\n 2 tsp. cinnamon\n \\frac 1 2 tsp. vanilla\n 2 apples, cut in small pieces\n \\frac 1 2 cup chopped nuts\n\nInstructions\n\n Mix oil, sugar, and eggs together, then add dry ingredients to this mixture.\n Finally, add remaining ingredients.\n Put mixture in a well greased 8x8x2 inch square pan.\n Bake at 350° for 30 to 40 minutes.\n After cooled, mix 1\\frac 1 2 tablespoons sugar and 1 teaspoon cinnamon and sprinkle on top.\n\n\n\n \n Quote\n \n \n\nThis was originally called Jewish Apple Cake, but we renamed it when we used it for church activities.\n\n"},"6-Desserts/Mud-Slide":{"title":"Mud Slide","links":["8-Extra/Browse-by/Authors/Danielle-Larimer"],"tags":[],"content":"Author: Danielle Larimer\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"6-Desserts/Nama's-Christmas-Cookies":{"title":"Nama's Christmas Cookies","links":["8-Extra/Browse-by/Authors/Chris-Pariso","8-Extra/Browse-by/Authors/Michelle-Petrano"],"tags":[],"content":"Author: Chris Pariso and Michelle Petrano\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"6-Desserts/Nama's-Gingerbread-Men":{"title":"Nama's Gingerbread Men","links":["8-Extra/Browse-by/Authors/Chris-Pariso"],"tags":[],"content":"Author: Chris Pariso\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"6-Desserts/Nana's-Shortbread":{"title":"Nana's Shortbread","links":["8-Extra/Browse-by/Authors/Chris-Pariso"],"tags":[],"content":"Author: Chris Pariso\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"6-Desserts/Nancy's-Cookies":{"title":"Nancy's Cookies","links":["8-Extra/Browse-by/Authors/Babs-Sossong"],"tags":[],"content":"Author: Babs Sossong\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"6-Desserts/Peanut-Butter-Balls":{"title":"Peanut Butter Balls","links":["8-Extra/Browse-by/Authors/Tammy-Peters"],"tags":[],"content":"Author: Tammy Peters\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"6-Desserts/Ricotta-Filled-Cake":{"title":"Ricotta Filled Cake","links":["8-Extra/Browse-by/Authors/Mary-Slavinsky"],"tags":[],"content":"Author: Mary Slavinsky\nIngredients\n\n 1 box yellow cake mix\n 2 lb. Ricotta cheese\n \\frac 3 4 cup sugar\n 4 eggs\n \\frac 1 4 tsp. Vanilla\n\nInstructions\n\n Mix cake according to directions on box.\n Grease and flour a 13x9 inch pan.\n Pour cake mix into pan.\n Mix Ricotta, sugar, beaten eggs, and vanilla.\n Pour filling mixture over cake batter and spread evenly. Don’t mix with batter.\n Bake at 350° for 1 hour or until toothpick will come out clean.\n Cool, then cut into small squares.\n Put into the smallest cupcake papers. Serves many guests.\n"},"6-Desserts/Russian-Tea-Cakes-(Snowball-Cookies)":{"title":"Russian Tea Cakes (Snowball Cookies)","links":["8-Extra/Browse-by/Authors/Chris-Pariso"],"tags":[],"content":"Author: Chris Pariso\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"6-Desserts/S-Cookies":{"title":"S Cookies","links":["8-Extra/Browse-by/Authors/Theresa-Peters"],"tags":[],"content":"Author: Theresa Peters\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"6-Desserts/Texas-Sheet-Cake":{"title":"Texas Sheet Cake","links":["8-Extra/Browse-by/Authors/Sarah-Slavinsky"],"tags":[],"content":"Author: Sarah Slavinsky\nIngredients\n\n 2 cups sugar\n 2 cups flour\n \\frac 1 2 tsp. salt\n 2 sticks butter\n 1 cup water\n 4 Tbsp. cocoa\n \\frac 1 2 cup sour cream\n 2 eggs\n 1 tsp. baking soda\n Frosting\n\n 6 Tbsp. milk\n 1 stick butter\n 4 Tbsp. cocoa\n 1 cup chopped pecans\n 1 box powdered sugar\n 1 tsp. vanilla\n\n\n\nInstructions\n\n In a large bowl, mix the sugar, flour, and salt.\n In a medium saucepan, bring Just to a boil the butter, water, and cocoa.\n Remove immediately and add to the dry ingredients.\n Add sour cream, eggs, and baking soda.\n Blend thoroughly. Pour butter into 9x13 inch cake pan. Batter will be thin.\n Bake at 375° for 20 to 25 minutes.\n Test with a toothpick.\n Frost the cake when it is still warm.\n Boil milk, butter, and cocoa.\n Mix in powdered sugar and vanilla.\n Beat until smooth.\n Add nuts, if desired, and pour on cake immediately.\n\n\n\n \n Quote\n \n \n\nMy mom would make me this cake for every birthday as I was growing up. It is a family favorite with lots of special memories.\n\n"},"6-Desserts/Todd's-Favorite-Cheesecake":{"title":"Todd's Favorite Cheesecake","links":["8-Extra/Browse-by/Authors/Wanda-Christopher"],"tags":[],"content":"Author: Wanda Christopher\nIngredients\n\n 1\\frac 1 2 lb. cream cheese\n 1 pt. sour cream\n Vanilla extract\n Graham cracker mix\n 4 eggs\n 3 cups sugar\n 1 stick butter\n\nInstructions\n\n Cream cheese, 2 cups sugar, and 3 teaspoons vanilla together.\n Add eggs, 1 at a time, beating well.\n Make graham cracker crust in springform pan.\n Pour cheese mixture over crust.\n Bake in oven for 1 hour.\n Cool for 30 minutes.\n Mix sour cream, 1 cup of sugar, and 1 tablespoon vanilla.\n Pour over the cake.\n Bake in oven for 15 minutes.\n Cool for 2 hours.\n Top with your favorite topping; refrigerate. Enjoy!!\n"},"6-Desserts/Wandes-(Fried-Bow-Knots)":{"title":"Wandes (Fried Bow Knots)","links":["8-Extra/Browse-by/Authors/Dolores-Benoit"],"tags":[],"content":"Author: Dolores Benoit\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"7-Miscellaneous/7-Miscellaneous":{"title":"7 Miscellaneous","links":["7-Miscellaneous/Bab's-Scotch-Eggs","7-Miscellaneous/Bab's-Swedish-Pancakes","7-Miscellaneous/BBQ-Sauce","7-Miscellaneous/Beth's-Strawberry-Freezer-Jam","7-Miscellaneous/Breakfast-Casserole","7-Miscellaneous/Caramel-Corn","7-Miscellaneous/Dad's-Blinis","7-Miscellaneous/Danielle's-Hot-Pepper-Jelly","7-Miscellaneous/Danielle's-Stuffed-French-Toast","7-Miscellaneous/Emily's-Favorite-Pancakes-(Baby-Pancakes)","7-Miscellaneous/French-Breakfast-Puffs","7-Miscellaneous/Grandma-Leaper's-Christmas-Breakfast","7-Miscellaneous/Grandma-Peters'-Meatballs","7-Miscellaneous/Grandma-Peters'-Sauce","7-Miscellaneous/Great-Gift-Mustard","7-Miscellaneous/Mint-Sauce-(for-Lamb)","7-Miscellaneous/Nama's-Magic-Cough-Medicine","7-Miscellaneous/Patrick's-Sunday-Breakfast-(Biscuits-and-Gravy)","7-Miscellaneous/Peters'-Anytime-Meal","7-Miscellaneous/Pimento-Mushroom-Sauce","7-Miscellaneous/Richard's-Turkey-Stuffing","7-Miscellaneous/Sunday-Afternoon-Fondue","7-Miscellaneous/Uncle-Mark's-French-Toast"],"tags":[],"content":"\nBab’s Scotch Eggs\nBab’s Swedish Pancakes\nBBQ Sauce\nBeth’s Strawberry Freezer Jam\nBreakfast Casserole\nCaramel Corn\nDad’s Blinis\nDanielle’s Hot Pepper Jelly\nDanielle’s Stuffed French Toast\nEmily’s Favorite Pancakes (Baby Pancakes)\nFrench Breakfast Puffs\nGrandma Leaper’s Christmas Breakfast\nGrandma Peters’ Meatballs\nGrandma Peters’ Sauce\nGreat Gift Mustard\nMint Sauce (for Lamb)\nNama’s Magic Cough Medicine\nPatrick’s Sunday Breakfast (Biscuits and Gravy)\nPeters’ Anytime Meal\nPimento-Mushroom Sauce\nRichard’s Turkey Stuffing\nSunday Afternoon Fondue\nUncle Mark’s French Toast\n"},"7-Miscellaneous/BBQ-Sauce":{"title":"BBQ Sauce","links":["8-Extra/Browse-by/Authors/Roger-Leaper"],"tags":[],"content":"Author: Roger Leaper\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"7-Miscellaneous/Bab's-Scotch-Eggs":{"title":"Bab's Scotch Eggs","links":["8-Extra/Browse-by/Authors/Danielle-Larimer"],"tags":[],"content":"Author: Danielle Larimer\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"7-Miscellaneous/Bab's-Swedish-Pancakes":{"title":"Bab's Swedish Pancakes","links":["8-Extra/Browse-by/Authors/Danielle-Larimer","8-Extra/Browse-by/Authors/Brian-Petrano","8-Extra/Browse-by/Authors/Michelle-Petrano"],"tags":[],"content":"Author: Danielle Larimer, Brian Petrano and Michelle Petrano\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"7-Miscellaneous/Beth's-Strawberry-Freezer-Jam":{"title":"Beth's Strawberry Freezer Jam","links":["8-Extra/Browse-by/Authors/Beth-Wetherell"],"tags":[],"content":"Author: Beth Wetherell\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"7-Miscellaneous/Breakfast-Casserole":{"title":"Breakfast Casserole","links":["8-Extra/Browse-by/Authors/Babs-Sossong"],"tags":[],"content":"Author: Babs Sossong\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"7-Miscellaneous/Caramel-Corn":{"title":"Caramel Corn","links":["8-Extra/Browse-by/Authors/Roger-Leaper","8-Extra/Browse-by/Authors/Pat-Leaper"],"tags":[],"content":"Author: Roger Leaper and Pat Leaper\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"7-Miscellaneous/Dad's-Blinis":{"title":"Dad's Blinis","links":["8-Extra/Browse-by/Authors/Beth-Wetherell"],"tags":[],"content":"Author: Beth Wetherell\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"7-Miscellaneous/Danielle's-Hot-Pepper-Jelly":{"title":"Danielle's Hot Pepper Jelly","links":["8-Extra/Browse-by/Authors/Danielle-Larimer"],"tags":[],"content":"Author: Danielle Larimer\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"7-Miscellaneous/Danielle's-Stuffed-French-Toast":{"title":"Danielle's Stuffed French Toast","links":["8-Extra/Browse-by/Authors/Danielle-Larimer"],"tags":[],"content":"Author: Danielle Larimer\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"7-Miscellaneous/Emily's-Favorite-Pancakes-(Baby-Pancakes)":{"title":"Emily's Favorite Pancakes (Baby Pancakes)","links":["8-Extra/Browse-by/Authors/Alysa-Slavinsky"],"tags":[],"content":"Author: Alysa Slavinsky\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"7-Miscellaneous/French-Breakfast-Puffs":{"title":"French Breakfast Puffs","links":["8-Extra/Browse-by/Authors/Mark-Leaper"],"tags":[],"content":"Author: Mark Leaper\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"7-Miscellaneous/Grandma-Leaper's-Christmas-Breakfast":{"title":"Grandma Leaper's Christmas Breakfast","links":["8-Extra/Browse-by/Authors/Alysa-Slavinsky"],"tags":[],"content":"Author: Alysa Slavinsky\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"7-Miscellaneous/Grandma-Peters'-Meatballs":{"title":"Grandma Peters' Meatballs","links":["8-Extra/Browse-by/Authors/Alysa-Slavinsky"],"tags":[],"content":"Author: Alysa Slavinsky\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"7-Miscellaneous/Grandma-Peters'-Sauce":{"title":"Grandma Peters' Sauce","links":["8-Extra/Browse-by/Authors/Alysa-Slavinsky","8-Extra/Browse-by/Authors/Theresa-Peters"],"tags":[],"content":"Author: Alysa Slavinsky and Theresa Peters\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"7-Miscellaneous/Great-Gift-Mustard":{"title":"Great Gift Mustard","links":["8-Extra/Browse-by/Authors/Babs-Sossong"],"tags":[],"content":"Author: Babs Sossong\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"7-Miscellaneous/Mint-Sauce-(for-Lamb)":{"title":"Mint Sauce (for Lamb)","links":["8-Extra/Browse-by/Authors/Chris-Pariso","8-Extra/Browse-by/Authors/Pat-Leaper"],"tags":[],"content":"Author: Chris Pariso and Pat Leaper\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"7-Miscellaneous/Nama's-Magic-Cough-Medicine":{"title":"Nama's Magic Cough Medicine","links":["8-Extra/Browse-by/Authors/Chris-Pariso"],"tags":[],"content":"Author: Chris Pariso\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"7-Miscellaneous/Patrick's-Sunday-Breakfast-(Biscuits-and-Gravy)":{"title":"Patrick's Sunday Breakfast (Biscuits and Gravy)","links":["8-Extra/Browse-by/Authors/Danielle-Larimer"],"tags":[],"content":"Author: Danielle Larimer\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"7-Miscellaneous/Peters'-Anytime-Meal":{"title":"Peters' Anytime Meal","links":["8-Extra/Browse-by/Authors/Peter-Sossong"],"tags":[],"content":"Author: Peter Sossong\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"7-Miscellaneous/Pimento-Mushroom-Sauce":{"title":"Pimento-Mushroom Sauce","links":["8-Extra/Browse-by/Authors/Debbie-Leaper"],"tags":[],"content":"Author: Debbie Leaper\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"7-Miscellaneous/Richard's-Turkey-Stuffing":{"title":"Richard's Turkey Stuffing","links":["8-Extra/Browse-by/Authors/Mary-Slavinsky","8-Extra/Browse-by/Authors/Richard-Slavinsky"],"tags":[],"content":"Author: Mary Slavinsky and Richard Slavinsky\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"7-Miscellaneous/Sunday-Afternoon-Fondue":{"title":"Sunday Afternoon Fondue","links":["8-Extra/Browse-by/Authors/Alysa-Slavinsky"],"tags":[],"content":"Author: Alysa Slavinsky\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"7-Miscellaneous/Uncle-Mark's-French-Toast":{"title":"Uncle Mark's French Toast","links":["8-Extra/Browse-by/Authors/Mark-Leaper"],"tags":[],"content":"Author: Mark Leaper\nIngredients\n\n[ ]\n\nInstructions\n\n[ ]\n\n\n"},"8-Extra/Book-Digital-Backup":{"title":"Book Digital Backup","links":[],"tags":[],"content":"\nThe scans are not the highest quality but they work. You can download a .zip containing .jpg images for each page or download a .pdf.\nIf anyone has access to a high quality book scanner (actual professional one like this) it would be cool to have a actual scan which I can OCR easier to make text searchable on the .pdf. (If you do this please email the scans to cookbook@slavserver.com)\n\nDownloads\njpg\npdf\n"},"8-Extra/Browse-by/Authors/Alysa-Slavinsky":{"title":"Alysa Slavinsky","links":[],"tags":[],"content":""},"8-Extra/Browse-by/Authors/Authors":{"title":"Authors","links":["8-Extra/Browse-by/Authors/Alysa-Slavinsky","8-Extra/Browse-by/Authors/Babs-Sossong","8-Extra/Browse-by/Authors/Barbra-Wilson","8-Extra/Browse-by/Authors/Beth-Wetherell","8-Extra/Browse-by/Authors/Betty-Nadeau","8-Extra/Browse-by/Authors/Brian-Petrano","8-Extra/Browse-by/Authors/Chris-Pariso","8-Extra/Browse-by/Authors/Danielle-Larimer","8-Extra/Browse-by/Authors/Danny-Provenzano","8-Extra/Browse-by/Authors/David-Slavinsky","8-Extra/Browse-by/Authors/Dawn-Provenzano","8-Extra/Browse-by/Authors/Debbie-Breton","8-Extra/Browse-by/Authors/Debbie-Leaper","8-Extra/Browse-by/Authors/Dolores-Benoit","8-Extra/Browse-by/Authors/Donna-Magazu","8-Extra/Browse-by/Authors/Ellen-Schwartz","8-Extra/Browse-by/Authors/Emily-Slavinsky","8-Extra/Browse-by/Authors/Everett-Leaper","8-Extra/Browse-by/Authors/Frank-Nadeau","8-Extra/Browse-by/Authors/Harriet-Pariso","8-Extra/Browse-by/Authors/Jane-Provenzano","8-Extra/Browse-by/Authors/John-Nadeau","8-Extra/Browse-by/Authors/Karen-Glover","8-Extra/Browse-by/Authors/Laurie-Peters","8-Extra/Browse-by/Authors/Leah-Leaper","8-Extra/Browse-by/Authors/Marie-Lavan","8-Extra/Browse-by/Authors/Mark-Leaper","8-Extra/Browse-by/Authors/Mary-Lou-Nadeau","8-Extra/Browse-by/Authors/Mary-Slavinsky","8-Extra/Browse-by/Authors/Michael-Peters","8-Extra/Browse-by/Authors/Michelle-Petrano","8-Extra/Browse-by/Authors/Nathan-Bohnert","8-Extra/Browse-by/Authors/Noreen-Nadeau","8-Extra/Browse-by/Authors/Pat-Leaper","8-Extra/Browse-by/Authors/Peter-Sossong","8-Extra/Browse-by/Authors/Randy-Christopher","8-Extra/Browse-by/Authors/Richard-Slavinsky","8-Extra/Browse-by/Authors/Roger-Leaper","8-Extra/Browse-by/Authors/Ryan-Slavinsky","8-Extra/Browse-by/Authors/Sarah-Slavinsky","8-Extra/Browse-by/Authors/Tammy-Peters","8-Extra/Browse-by/Authors/Theresa-Peters","8-Extra/Browse-by/Authors/Tim-Pariso","8-Extra/Browse-by/Authors/Tony-Provenzano","8-Extra/Browse-by/Authors/Wanda-Christopher"],"tags":[],"content":"\nAlysa Slavinsky\nBabs Sossong\nBarbra Wilson\nBeth Wetherell\nBetty Nadeau\nBrian Petrano\nChris Pariso\nDanielle Larimer\nDanny Provenzano\nDavid Slavinsky\nDawn Provenzano\nDebbie Breton\nDebbie Leaper\nDolores Benoit\nDonna Magazu\nEllen Schwartz\nEmily Slavinsky\nEverett Leaper\nFrank Nadeau\nHarriet Pariso\nJane Provenzano\nJohn Nadeau\nKaren Glover\nLaurie Peters\nLeah Leaper\nMarie Lavan\nMark Leaper\nMary Lou Nadeau\nMary Slavinsky\nMichael Peters\nMichelle Petrano\nNathan Bohnert\nNoreen Nadeau\nPat Leaper\nPeter Sossong\nRandy Christopher\nRichard Slavinsky\nRoger Leaper\nRyan Slavinsky\nSarah Slavinsky\nTammy Peters\nTheresa Peters\nTim Pariso\nTony Provenzano\nWanda Christopher\n"},"8-Extra/Browse-by/Authors/Babs-Sossong":{"title":"Babs Sossong","links":[],"tags":[],"content":""},"8-Extra/Browse-by/Authors/Barbra-Wilson":{"title":"Barbra Wilson","links":[],"tags":[],"content":""},"8-Extra/Browse-by/Authors/Beth-Wetherell":{"title":"Beth Wetherell","links":[],"tags":[],"content":""},"8-Extra/Browse-by/Authors/Betty-Nadeau":{"title":"Betty Nadeau","links":[],"tags":[],"content":""},"8-Extra/Browse-by/Authors/Brian-Petrano":{"title":"Brian Petrano","links":[],"tags":[],"content":""},"8-Extra/Browse-by/Authors/Chris-Pariso":{"title":"Chris Pariso","links":[],"tags":[],"content":""},"8-Extra/Browse-by/Authors/Danielle-Larimer":{"title":"Danielle Larimer","links":[],"tags":[],"content":""},"8-Extra/Browse-by/Authors/Danny-Provenzano":{"title":"Danny Provenzano","links":[],"tags":[],"content":""},"8-Extra/Browse-by/Authors/David-Slavinsky":{"title":"David Slavinsky","links":[],"tags":[],"content":""},"8-Extra/Browse-by/Authors/Dawn-Provenzano":{"title":"Dawn Provenzano","links":[],"tags":[],"content":""},"8-Extra/Browse-by/Authors/Debbie-Breton":{"title":"Debbie Breton","links":[],"tags":[],"content":""},"8-Extra/Browse-by/Authors/Debbie-Leaper":{"title":"Debbie Leaper","links":[],"tags":[],"content":""},"8-Extra/Browse-by/Authors/Dolores-Benoit":{"title":"Dolores Benoit","links":[],"tags":[],"content":""},"8-Extra/Browse-by/Authors/Donna-Magazu":{"title":"Donna Magazu","links":[],"tags":[],"content":""},"8-Extra/Browse-by/Authors/Ellen-Schwartz":{"title":"Ellen Schwartz","links":[],"tags":[],"content":""},"8-Extra/Browse-by/Authors/Emily-Slavinsky":{"title":"Emily Slavinsky","links":[],"tags":[],"content":""},"8-Extra/Browse-by/Authors/Everett-Leaper":{"title":"Everett Leaper","links":[],"tags":[],"content":""},"8-Extra/Browse-by/Authors/Frank-Nadeau":{"title":"Frank Nadeau","links":[],"tags":[],"content":""},"8-Extra/Browse-by/Authors/Harriet-Pariso":{"title":"Harriet Pariso","links":[],"tags":[],"content":""},"8-Extra/Browse-by/Authors/Jane-Provenzano":{"title":"Jane Provenzano","links":[],"tags":[],"content":""},"8-Extra/Browse-by/Authors/John-Nadeau":{"title":"John Nadeau","links":[],"tags":[],"content":""},"8-Extra/Browse-by/Authors/Karen-Glover":{"title":"Karen Glover","links":[],"tags":[],"content":""},"8-Extra/Browse-by/Authors/Laurie-Peters":{"title":"Laurie Peters","links":[],"tags":[],"content":""},"8-Extra/Browse-by/Authors/Leah-Leaper":{"title":"Leah Leaper","links":[],"tags":[],"content":""},"8-Extra/Browse-by/Authors/Marie-Lavan":{"title":"Marie Lavan","links":[],"tags":[],"content":""},"8-Extra/Browse-by/Authors/Mark-Leaper":{"title":"Mark Leaper","links":[],"tags":[],"content":""},"8-Extra/Browse-by/Authors/Mary-Lou-Nadeau":{"title":"Mary Lou Nadeau","links":[],"tags":[],"content":""},"8-Extra/Browse-by/Authors/Mary-Slavinsky":{"title":"Mary Slavinsky","links":[],"tags":[],"content":""},"8-Extra/Browse-by/Authors/Michael-Peters":{"title":"Michael Peters","links":[],"tags":[],"content":""},"8-Extra/Browse-by/Authors/Michelle-Petrano":{"title":"Michelle Petrano","links":[],"tags":[],"content":""},"8-Extra/Browse-by/Authors/Nathan-Bohnert":{"title":"Nathan Bohnert","links":[],"tags":[],"content":""},"8-Extra/Browse-by/Authors/Noreen-Nadeau":{"title":"Noreen Nadeau","links":[],"tags":[],"content":""},"8-Extra/Browse-by/Authors/Pat-Leaper":{"title":"Pat Leaper","links":[],"tags":[],"content":""},"8-Extra/Browse-by/Authors/Peter-Sossong":{"title":"Peter Sossong","links":[],"tags":[],"content":""},"8-Extra/Browse-by/Authors/Randy-Christopher":{"title":"Randy Christopher","links":[],"tags":[],"content":""},"8-Extra/Browse-by/Authors/Richard-Slavinsky":{"title":"Richard Slavinsky","links":[],"tags":[],"content":""},"8-Extra/Browse-by/Authors/Roger-Leaper":{"title":"Roger Leaper","links":[],"tags":[],"content":""},"8-Extra/Browse-by/Authors/Ryan-Slavinsky":{"title":"Ryan Slavinsky","links":[],"tags":[],"content":""},"8-Extra/Browse-by/Authors/Sarah-Slavinsky":{"title":"Sarah Slavinsky","links":[],"tags":[],"content":""},"8-Extra/Browse-by/Authors/Tammy-Peters":{"title":"Tammy Peters","links":[],"tags":[],"content":""},"8-Extra/Browse-by/Authors/Theresa-Peters":{"title":"Theresa Peters","links":[],"tags":[],"content":""},"8-Extra/Browse-by/Authors/Tim-Pariso":{"title":"Tim Pariso","links":[],"tags":[],"content":""},"8-Extra/Browse-by/Authors/Tony-Provenzano":{"title":"Tony Provenzano","links":[],"tags":[],"content":""},"8-Extra/Browse-by/Authors/Wanda-Christopher":{"title":"Wanda Christopher","links":[],"tags":[],"content":""},"8-Extra/Web-Version-vs-Book-Version":{"title":"Web Version vs Book Version","links":["Personal/Food/Recipes/Slavinsky-Cookbook/Slavinsky-Cookbook"],"tags":[],"content":"\nWhat’s the difference between this version and the book version?\n\nIn the web version of the Slavinsky Cookbook the only changes I have made are…\n\nCorrected some spelling errors I noticed.\nReformatted instructions to be more friendly with web browsers.\nAdded links to each author to be able to see what other recipes they have made.\nAdded a couple recipes I’m a big fan of.\n"},"index":{"title":"Home","links":["1-Appetizers,-Beverages/1-Appetizers,-Beverages","2-Soups,-Salads/2-Soups,-Salads","3-Vegetables/3-Vegetables","4-Main-Dishes/4-Main-Dishes","5-Breads,-Rolls/5-Breads,-Rolls","6-Desserts/6-Desserts","7-Miscellaneous/7-Miscellaneous","8-Extra/Browse-by/Authors/Authors","8-Extra/Web-Version-vs-Book-Version","8-Extra/Book-Digital-Backup"],"tags":[],"content":"\n⏰THIS IS A WORK IN PROGRESS⏰\n\nCategories\n\nAppetizers, Beverages\nSoups, Salads\nVegetables\nMain Dishes\nBreads, Rolls\nDesserts\nMiscellaneous\n\nBrowse by…\n\nAuthors\n\nExtra\n\nWeb Version vs Book Version\nBook Digital Backup\n\n\nIf you notice any errors (examples: spelling, grammar, wrong ingredient amounts, or wrong instructions) or you have a good recipe please send a email to cookbook@slavserver.com\n"}} |