Crispy Potato Fingers
Lisa Johnson
Hallsville, TX
My mama always made these “tater fingers” for my kids when they would come for a visit. The kids are both grown now, and they still love it when Granny makes these yummy potatoes!
3 c. corn flake cereal
3 T. grated Parmesan cheese
1 t. paprika
1/4 t. garlic salt
1/4 c. butter, melted
2 baking potatoes, peeled and cut into strips
Place cereal, cheese and seasonings into a blender or food processor. Process until crushed and well mixed. Pour cereal mixture into a pie plate or shallow dish; place melted butter in a separate shallow dish. Dip potato strips into butter, then into cereal mixture, coating well. Arrange potato strips on a greased baking sheet. Bake at 375 degrees for 25 minutes, or until tender and golden. Makes 4 servings.
“Sunday dinner at Grandma’s” is a wonderful theme for a mini family reunion. Invite everyone to fix their favorite family recipes and bring them along. Whether it’s a sit-down dinner or a simple picnic, you’ll have a great time together!
Mom’s Scalloped Potatoes
Susan Lacy
Bellingham, WA
These scalloped potatoes were a favorite when I was growing up...we still think they’re scrumptious!
4 potatoes, peeled and thinly sliced
1 onion, sliced
6 slices Cheddar cheese
10-3/4 oz. can cream of mushroom soup
1 c. milk
1 t. salt
1/4 t. pepper
1/4 t. dried sage
Optional: 4 slices bacon
In a greased 2-1/2 quart casserole dish, layer 1/3 of the potato slices, 1/3 of the onion slices and 2 cheese slices. Combine soup, milk and seasonings; spoon 1/3 of soup mixture over potatoes. Repeat layers, ending with soup mixture. If desired, lay bacon slices over the top. Bake, uncovered, at 350 degrees for 1-1/4 hours, or until potatoes are tender. Serves 6.
Turn leftover mashed potatoes into tasty croquettes. Form into balls, dip into beaten egg and coat in dry bread crumbs, then fry in a little butter until golden on all sides.
Make-Ahead Potluck Potatoes
Tracy Ruiz
Las Vegas, NV
My grandmother’s tried & true recipe for church potlucks and family get-togethers.
12 russet potatoes, peeled, cubed and cooked
8-oz. pkg. cream cheese, softened
8-oz. container sour cream
1 t. onion powder
Optional: small amount milk or whipping cream
1/4 to 1/2 c. butter, melted
paprika to taste
Place warm potatoes in a large bowl; add cream cheese, sour cream and onion powder. Mash until fluffy, adding a small amount of milk or cream if desired. Spread in a greased 13"x9" baking pan. At this point, the potatoes can be baked immediately or covered and refrigerated for later. At baking time, drizzle with melted butter and sprinkle with a little paprika. Bake, uncovered, for one hour, or until heated through and golden. Makes 10 to 12 servings.
An ironstone pitcher filled with old-fashioned lilacs will bring to mind sweet memories of Grandma’s house. As the seasons change, fill the pitcher with fragrant peonies, herb bundles and cheery sunflowers.
Hungarian Cabbage Noodles
Guyla Doughty
Allen Park, MI
My maternal grandmother brought this family favorite with her from Hungary. To make it her way, sprinkle it with a little sugar just before serving.
1/4 c. butter
1 head cabbage, shredded
2 T. salt
pepper to taste
16-oz. pkg. medium egg noodles or elbow macaroni, uncooked
Melt butter in a large saucepan over very low heat. Add cabbage, salt and pepper. Cover and cook for about 20 minutes, or until cabbage is tender. Meanwhile, cook noodles or macaroni according to package directions; drain. Add noodles or macaroni to cabbage and toss to mix. Makes 6 servings.
If becoming a grandmother was only a matter of choice, I should advise every one of you straight away to become one. There is no fun for old people like it.
Jane’s Broccoli Casserole
Jodi Griggs
Richmond, KY
Mom often made this for our Sunday dinner, and it was one of my absolute favorites as a little girl. Even today, when I go home to visit on Sundays I still enjoy this recipe of Mom’s!
2 10-oz. pkgs. frozen broccoli flowerets, cooked and drained
2 T. butter
2 T. all-purpose flour
1 t. salt
2 c. milk
3-oz. pkg. cream cheese, softened
1 sleeve saltine crackers, crushed
Place cooked broccoli in a lightly greased 2-quart casserole dish and set aside. Melt butter in a saucepan over medium heat; stir in flour and salt. Gradually add milk; cook until mixture thickens, stirring frequently. Add cream cheese; stir until thoroughly blended. Pour sauce over broccoli. Cover well with cracker crumbs. Bake, uncovered, at 350 degrees about 15 to 20 minutes, until slightly golden and sauce is hot and bubbly. Serves 6.
Kitchen shears are so handy for snipping fresh herbs, cutting stewed tomatoes right in the can and snipping the ends off fresh green beans. Just remember to wash them with soap and water after each use.
Yellow Squash Bake
Tressie Salton
Charleston, WV
This recipe first became a favorite of mine when a relative brought it as a covered dish to our Sunday family dinner. My mom would fix it as soon as the squash was ready to pull from the vine. Even though we lived in the city, my dad always had a garden, no matter what!
2 lbs. yellow squash, peeled and diced
1 onion, chopped
10-3/4 oz. can cream of chicken soup
8-oz. container sour cream
1 c. carrots, peeled and shredded
8-oz. pkg. herb-flavored stuffing mix
1/2 c. margarine, melted
In a saucepan, cover squash and onion with water; bring to a boil over medium heat. Boil for 5 minutes; drain. In a large bowl, mix together soup and sour cream. Fold in carrots and squash mixture; set aside. Toss stuffing mix and melted margarine together. Spread half of stuffing mixture in a greased 12"x8" glass baking pan. Pour in squash mixture; top with remaining stuffing mixture. Bake, uncovered, at 350 degrees for 30 to 40 minutes. Cover with foil if needed to avoid overbrowning. Serves 6 to 8.
Zucchini and other summer squash make tasty side dishes and are easily swapped out in recipes. Try substituting old-fashioned yellow crookneck or pattypan squash for zucchini in any favorite recipe.
Fancy Sunday Squash Dish
Virginia Shugart
Calhoun, GA
You’ll love this creamy casserole with its golden crumb topping.
2 lbs. yellow squash, chopped
1/2 c. onion, chopped
1/2 c. water
8-oz. container sour cream
salt and pepper to taste
1/4 t. dried basil
1 c. soft bread crumbs
1/2 c. butter, melted
1/2 c. shredded Cheddar cheese
1/2 t. paprika
6 slices bacon, crisply cooked and crumbled
In a saucepan over medium heat, cook squash and onion in water until tender; drain and mash. Combine squash mixture, sour cream and seasonings. Pour into a greased 13"x9" baking pan. Toss together bread crumbs, butter, cheese and paprika; sprinkle over squash mixture. Top with bacon. Bake, uncovered, at 300 degrees for 20 minutes, or until hot and golden. Serves 6.
If you’re taking a casserole to a potluck or carry-in dinner, keep it hot by covering the casserole dish with aluminum foil, then wrapping it in several layers of newspaper.
Great-Grandma’s Green Beans
Heather Scukanec
Vancouver, WA
I am so glad to have this recipe from my great-grandmother, who lived to be ninety-nine years old. As soon as the aroma starts filling the air, I feel like I am five again, back at Great-Grandma’s house.
6 slices bacon, chopped
1 c. onion, chopped
3 T. vinegar
2 T. all-purpose flour
16-oz. pkg. frozen French-cut green beans
salt to taste
In a skillet over medium heat, cook bacon until crisp; remove from skillet and set aside. Add onion to drippings; cook until golden. Add vinegar and flour; stir well. Add bacon and frozen green beans; completely cover skillet with lid. Reduce heat to low. Simmer for one hour, adding a little more water or vinegar as needed. Season with salt to taste. Serves 6 to 8.
Garden-fresh vegetables are delicious prepared simply...steamed and topped with pats of chive butter. To make, blend 1/4 cup softened butter with 2 tablespoons chopped fresh chives, one teaspoon lemon zest and a little salt & pepper.
Green Bean Baked Lucette
Bethany Zemaitis
Pittsburgh, PA
My husband’s grandmother introduced me to this yummy green bean casserole. Now, it’s often requested by my friends & family.
2 14-1/2 oz. cans green beans, drained and 1/4 c. liquid reserved
2 6-oz. cans French fried onions
3/4 c. shredded Cheddar cheese
10-3/4 oz. can cream of mushroom soup
In a lightly greased 2-quart casserole dish, alternate layers of green beans, onions and cheese. Mix soup and reserved liquid in a separate bowl; pour over bean mixture. Sprinkle remaining onions over casserole. Bake, uncovered, at 325 degrees for about 40 minutes. Serves 6 to 8.
An old pie safe makes a handy mini pantry for canned goods and boxed mixes. Dress it up with embroidered tea towels draped over the pierced-tin doors.
Gran’s Mushrooms in Sour Cream
Shirl Parsons
Cape Carteret, NC
This scrumptious recipe comes from my grandmother, Amelia Rudd, my dad’s mother who was from England.
1 onion, chopped
2 T. butter
16-oz. pkg. sliced mushrooms
8-oz. container sour cream
1 t. dill weed
1/2 t. garlic powder
salt and pepper to taste
Optional: 1 T. all-purpose flour
In a skillet over medium heat, sauté onion in butter until translucent. Add mushrooms; cook until lightly golden. Stir in sour cream and seasonings. If too thin, stir in flour. Cover and cook over low heat until heated through. Makes 4 to 6 servings.
Keep your wooden cutting board in tip-top shape. Protect it by coating lightly with olive oil and letting it stand for a few minutes. Pat dry with a paper towel; repeat several times. Set aside the board for 24 hours before using, then wash with hot, soapy water after each use.
Yoya’s Spring Peas
Chris Lercel
Covina, CA
Yoya is our family nickname for Grandma, who has passed this recipe along to the grandkids. These very tender, tasty peas have become a favorite with us.
1 c. butter, sliced
1/2 head iceberg lettuce, very thinly sliced
2 10-oz. pkgs. frozen petite peas
1/2 to 1 t. sugar
Melt butter in a large saucepan over medium heat. Add lettuce and sauté until soft. Add frozen peas and sugar; stir. Reduce heat to low. Simmer for about one hour, stirring occasionally. Makes 8 servings.
It’s so easy to make flavorful vegetable broth like Grandma’s. Save up leftover veggies, scraps and peels in a freezer bag. Later, cover them with water and simmer gently for 30 minutes. Strain and freeze in ice cube trays...use to make delicious soups or add to any dish that needs a flavor boost!
Grandma Dumeney’s Baked Beans
Susan Fountain
Stanton, MI
My Grandma Dumeney brought her sweet baked beans to every family reunion...everyone really looked forward to them! Grandma was eighty-four when she shared this simple recipe with me, and I’m so glad she did!
3 28-oz. cans pork & beans
1 lb. bacon, crisply cooked and crumbled
1 c. brown sugar, packed
1 c. catsup
1 onion, diced
Combine all ingredients in a large bowl and mix well. Transfer to a lightly greased 4-quart casserole dish with a lid. Bake, covered, at 400 degrees for one hour. Reduce temperature to 350 degrees; uncover dish and bake for an additional hour. Serves 8.
A fun idea for a family get-together! Serve up baked beans western style...enjoy them with a dinner ’round a campfire. Roast hot dogs, grill corn on the cob, roast potatoes in the coals and top dinner off with warm biscuits and honey. Bandanna napkins will keep everybody neat & tidy.
Granny’s Cornbread Dressing
Kristin Freeman
Dundas, MN
My granny always made this whenever all my aunts, uncles, cousins and my family got together...luckily it feeds a crowd! The dressing may be prepared the day before and refrigerated, then baked at serving time.
4 8-1/2 oz. pkgs. cornbread mix
12-oz. pkg. chicken-flavored stuffing mix
4 slices bread, toasted and torn
1-1/2 c. onion, chopped
1-1/2 c. celery, chopped
1 c. plus 2 T. butter, diced and divided
10-3/4 oz. can cream of chicken soup
1/2 c. plus 2 T. milk
3 eggs, beaten
1 T. dried sage
3 to 4 14-1/2 oz. cans chicken broth
Bake cornbread mixes according to package directions. Cool; crumble and place in a large bowl. Add stuffing mix and bread; toss to mix and set aside. In a skillet over medium heat, cook onion and celery in 2 tablespoons butter until tender. Add onion mixture to cornbread mixture along with soup, milk, eggs and sage. Add broth to desired consistency. Divide between 2 greased 13"x9" baking pans; top with remaining butter. Bake, uncovered, at 350 degrees for about 45 minutes to one hour, until golden and heated through. Serves 12 to 16.
Counting calories? Make an easy substitution...try using evaporated milk instead of half-and-half, light cream soup instead of regular and thick Greek yogurt instead of sour cream. You’ll get all the delicious richness, but with fewer calories.
Down-South Creamy Coleslaw
Staci Meyers
Montezuma, GA
We all love this cool, refreshing coleslaw. It’s great as a side for your favorite BBQ ribs or pulled pork.
3/4 c. mayonnaise
1 T. cider vinegar
1 T. sweet onion, grated and juice reserved
2 to 3 T. sugar
1/2 t. salt
1/4 t. pepper
1/4 t. celery seed
4 c. cabbage, shredded
1 c. carrots, peeled and shredded
In a large bowl, whisk together all ingredients except cabbage and carrots. Add cabbage and carrots; toss to mix. Chill for at least 2 hours, stirring once or twice while coleslaw chills. Stir well again at serving time. Makes 6 to 8 servings.
A large clear glass bowl is a must-have for entertaining family & friends. Serve up a layered salad, a pasta dish or a sweet dessert trifle...even fill it with water and floating candles to serve as a pretty centerpiece.
Louise’s Potato Salad
Denise Neal
Castle Rock, CO
This recipe was handed down in my husband’s family. His Portuguese grandma would make this often...it’s one of the things they remember best about her cooking.
5 lbs. potatoes, peeled, cubed and cooked in salted water
4 eggs, hard-boiled, peeled and divided
1/4 c. mayonnaise
1/2 red onion, chopped
2 stalks celery, chopped
1 T. sweet pickle relish
1/2 t. celery salt
1/2 t. dried parsley
Garnish: paprika, fresh parsley
Keep potatoes warm while preparing other ingredients. Slice one egg and set aside for garnish. Dice remaining eggs; place in a large bowl and add remaining ingredients except garnish. Add potatoes to bowl while still warm; toss gently to coat. Garnish with sliced egg, paprika and parsley. Refrigerate until serving time. Makes 10 servings.
Next time you finish a jar of pickles, save the leftover pickle juice! It makes a tasty addition to potato salad and deviled eggs.
Granny’s Macaroni Salad
Suzanne Morrow
Moorhead, MN
My family loves this cheesy macaroni salad made from my grandmother’s own recipe. She was a very good granny to me!
48-oz. pkg. macaroni shells, uncooked
8-oz. pkg. pasteurized process cheese, cubed
1 green pepper, chopped
1 cucumber, shredded
4 to 5 carrots, peeled and shredded
2 tomatoes, chopped
Cook macaroni according to package directions. Drain and rinse with cold water. In a large serving bowl, mix cheese and vegetables together; add macaroni. Toss together. Add dressing and mix well. Chill 8 hours to overnight to allow flavors to combine. Serves 15 to 20.
Dressing:
2 c. mayonnaise-style salad dressing
2 T. sugar
2 T. vinegar
1 T. mustard
Mix together in a small bowl.
Spoon servings of pasta salad into hollowed-out tomato halves...so pretty on the dining table!
Aunt Nellie’s Pasta Salad
Hope Davenport
Portland, TX
Aunt Nellie, who has long since passed away, was my grandma’s aunt. This recipe of hers has been in our family for quite awhile!
10-oz. pkg. rotini pasta, uncooked
4 eggs, hard-boiled, peeled and chopped
15-oz. can mixed vegetables, drained
1 pimento, chopped
1 c. sweet pickle relish
2 kosher gherkin pickles, chopped
Cook pasta according to package directions. Drain and rinse with cold water. In a large serving bowl, combine pasta, remaining ingredients and dressing. Stir until mixed well. Refrigerate until serving time. Serves 6 to 8.
Dressing:
2 c. mayonnaise
1/2 c. pasteurized process cheese, diced
1/2 c. sugar
1 T. onion, minced
1/2 t. celery salt
1/4 t. garlic powder
Mix together in a small bowl.
Make color copies of favorite snapshots from family picnics to découpage onto a picnic basket. Use paint pens to add family members’ names and dates of best-remembered picnics...save some room for future memories!
Mama’s Cucumber Salad
Virginia Shaw
Medon, TN
I used to take this salad to my sons’ baseball award dinners and picnics. Children and adults alike always request this salad...it’s cool, refreshing and very simple to make.
2 cucumbers, sliced
1 bunch green onions, diced, or 1 red onion, sliced and separated into rings
2 to 3 tomatoes, diced
16-oz. bottle zesty Italian salad dressing
Toss together vegetables in a large bowl; pour salad dressing over all and toss to mix. Cover and refrigerate at least 3 hours to overnight. Makes 8 to 10 servings.
Make an herb wreath...it’s easy! Cover a grapevine wreath with sprigs of fresh herbs like sage, rosemary and thyme...simply slip long stems into the wreath until it’s covered. Hung in a warm kitchen, the herbs will dry slowly and can be enjoyed year ’round.
Confetti Corn & Rice Salad
Lois Carswell
Kennesaw, GA
This colorful salad is a favorite at our family gatherings and barbecues, especially during the summer when we can use fresh-picked sweet corn...yum!
4 ears corn, husked
1-1/2 c. cooked rice
1 red onion, thinly sliced
1 green pepper, halved and thinly sliced
1 pt. cherry tomatoes, halved
Optional: 1 jalapeño pepper, thinly sliced
2 T. red wine vinegar
2 T. olive oil
salt and pepper to taste
Boil or grill ears of corn until tender; let cool. With a sharp knife, cut corn from cob in “planks.” In a serving bowl, combine rice, red onion, green pepper, tomatoes and jalapeño pepper, if using. Top with corn planks and any remaining corn kernels. Drizzle with vinegar and oil; season with salt and pepper to taste. Serve at room temperature or refrigerate overnight before serving. Serves 8.
Toting a salad to a family get-together or a church potluck? Mix it up in a plastic zipping bag instead of a bowl, seal and set it on ice in a picnic cooler. No more worries about leaks or spills!
Crunchy Veggie Salad
Janie Branstetter
Duncan, OK
Mmm...with crunchy veggies, crisp bacon and creamy dressing, you’re going to be asked for the recipe wherever you take this salad!
6 slices bacon, crisply cooked and crumbled
1 head cauliflower, cut into flowerets
1 bunch broccoli, cut into flowerets
1 c. radishes, sliced
3/4 c. green onion, diced
1 c. sour cream
1 c. favorite creamy salad dressing
.65-oz. pkg. cheese garlic salad dressing mix
In a large bowl, combine bacon and vegetables; set aside. In a separate bowl, mix together remaining ingredients. Pour salad dressing mixture over vegetables; toss to mix well. Chill 30 minutes before serving. Serves 6 to 8.
Country Buttermilk Dressing
Jocelyn Medina
Phoenixville, PA
Delicious drizzled on salad greens...makes a tasty dipping sauce too.
1 c. buttermilk
1 c. mayonnaise
1-1/2 T. onion powder
1-1/2 T. dried parsley
3/4 t. garlic powder
1/4 t. celery salt
1/4 t. salt
1/8 t. pepper
Mix all ingredients until smooth; transfer to a covered container. Keep refrigerated up to one week. Makes 2 cups.
Whip up some clever napkin rings in a jiffy! Sort through Grandma’s button jar and string the prettiest ones on heavy elastic...delightful on rolled homespun napkins.
Easy Mandarin-Spinach Salad
Irene Robinson
Cincinnati, OH
This fresh and fruity salad is scrumptious! Try it with sliced strawberries and poppy seed dressing too.
1-1/2 lbs. baby spinach
2 11-oz. cans mandarin oranges, drained
2-1/4 oz. pkg. sliced almonds, toasted
Italian salad dressing to taste
Combine spinach, oranges and almonds in a large salad bowl. Drizzle with salad dressing. Makes 8 servings.
Grandma’s Salad Oil
Phyllis Peters
Three Rivers, MI
An old-fashioned dressing for all kinds of greens and vegetables.
1 c. sugar
2 c. oil
1/2 c. white vinegar
2 t. salt
2 t. dry mustard
2 t. celery seed
1 t. onion, grated
Blend all ingredients well; pour into a covered container. May be kept refrigerated for up to one month. Makes about 3-1/2 cups.
Estelle’s Cornbread Salad
Hope Davenport
Portland,TX
This recipe came from my husband’s grandma. I am so glad we have several of her recipes...they bring back memories of her with every delicious bite.
6-oz. pkg. cornbread mix
15-1/2 oz. can kidney beans, drained and rinsed
1 c. tomatoes, chopped
1 c. green peppers, chopped
2 bunches green onions, chopped
2 dill pickles, chopped
1 lb. bacon, crisply cooked and crumbled
1-1/2 c. mayonnaise
1/2 c. dill pickle juice
Bake cornbread mix according to package instructions. Cool; coarsely crumble into a large serving dish. Layer with beans, tomatoes, peppers, onions, pickles and bacon; set aside. Mix mayonnaise and pickle juice, blending well. Pour over layered salad and serve immediately. Serves 6.
Blanching makes fresh veggies crisp and bright...super for salads and dips. Bring a large pot of salted water to a rolling boil, add trimmed veggies and boil for 3 to 4 minutes, just until they begin to soften. Immediately remove veggies to a bowl of ice water. Cool, drain and pat dry.
Bountiful Garden Salad
Joanne Fajack
Youngstown, OH
Grandma always served this salad when we came to visit. We loved to watch her putting together this big beautiful bowl of pretty colors and wonderful tasting fruits. She grew most of the produce in her garden, and the nuts came from the grocery store where Grandpa helped out.
6 c. spinach, torn
1 lb. romaine lettuce, torn
1 stalk celery, chopped
1 red onion, chopped
1 tomato, chopped
1/2 cucumber, chopped
1 bunch fresh cilantro, chopped
1 clove garlic, finely chopped
1/2 orange, peeled and sectioned
3/4 c. blackberries, raspberries and/or blueberries
1/4 c. strawberries, hulled and sliced
1/4 c. chopped walnuts or pecans, toasted
Garnish: croutons
Place all of the ingredients except croutons into a large salad bowl and toss to mix. Drizzle with Raspberry Dressing; garnish with croutons. Serves 6 to 8.
Raspberry Dressing:
3/4 c. to 1 c. raspberries, crushed
1 c. oil
1/4 c. raspberry vinegar
1 T. sugar
2 T. lemon juice
salt and pepper to taste
Combine all ingredients except salt and pepper; whisk well. Add salt and pepper to taste.
Crisp Vegetable Salad Medley
Diane Chaney
Olathe, KS
A yummy, colorful make-ahead that feeds a crowd...just right for your next family reunion picnic.
2 c. green beans, cut into bite-size pieces
1-1/2 c. peas
1-1/2 c. corn
1 c. cauliflower, cut into bite-size pieces
1 c. celery, chopped
1 c. red onion, chopped
1 c. red pepper, chopped
15-oz. can garbanzo beans, drained and rinsed
4-oz. jar diced pimentos, drained
2 2-1/4 oz. cans sliced black olives, drained
In a large bowl, combine all ingredients. Add dressing and toss to coat. Cover and refrigerate for several hours to overnight, stirring occasionally. Serve with a slotted spoon. Makes 12 to 14 servings.
Dressing:
1 c. sugar
3/4 c. red wine vinegar
1/2 c. oil
1 t. salt
1/2 t. pepper
Whisk ingredients together in a small saucepan. Bring to a boil over medium heat; cool.
Shop the way Grandma did...at a nearby farmers’ market! You’ll find fresh fruits & vegetables, baked goods, jams & jellies...everything for a farm-fresh Sunday dinner.
Tomato-Mozzarella Salad
Joanna Nicoline-Haughey
Berwyn, PA
I remember Mom serving this simple salad in the summertime, made with fresh ingredients from Dad’s wonderful garden full of sun-ripe red tomatoes, cucumbers, green peppers and herbs. What great memories!
4 tomatoes, cubed
1 cucumber, sliced
1 c. mozzarella cheese, cubed
1 T. fresh basil, chopped
1/4 c. extra virgin olive oil
salt and pepper to taste
Mix tomatoes, cucumber, cheese and basil together in a serving bowl. Drizzle with oil and toss to mix; sprinkle with salt and pepper. Serves 4.
Serve up a salad buffet for a warm-weather Sunday dinner! Try a chicken or tuna salad, a potato or pasta salad, a crisp green tossed salad and a fruity gelatin salad. Crusty bread and a simple dessert complete a tasty, light meal.
Sweet-and-Sour Green Beans
Ellen Cooper
Mount Vernon, OH
This refreshing chilled side dish comes together in a jiffy, then waits in the fridge...so handy when you’re putting together a big dinner!
1 lb. green beans, snapped into bite-size pieces
1 onion, sliced and separated into rings
3/4 c. sugar
1/4 c. oil
3/4 c. vinegar
1/2 t. celery seed
1/2 t. salt
1/4 t. pepper
Combine beans and onion in a serving bowl. Mix remaining ingredients and drizzle over bean mixture. Cover and chill for several hours before serving. Makes 6 to 8 servings.
Onion curls are a simple old-fashioned garnish. Cut the stem ends of green onions lengthwise into lots of thin slices, place in a bowl of ice water and soon the ends will begin to curl.
Copper Penny Carrots
Evelyn Love
Standish, ME
A tasty recipe that goes way back! It can be refrigerated for two to three weeks, so it’s a handy make-ahead to keep on hand.
2 lbs. carrots, peeled and sliced
1 green pepper, thinly sliced
1 onion, chopped
10-3/4 oz. can tomato soup
1/2 c. oil
3/4 to 1 c. sugar
3/4 c. cider vinegar
1 t. Worcestershire sauce
1 t. mustard
salt and pepper to taste
In a saucepan over medium heat, cook carrots in salted water until almost tender; drain and rinse. Combine remaining ingredients in a separate saucepan. Bring to a boil over medium heat, stirring until thoroughly blended. Pour soup mixture over carrots. Cover and refrigerate until flavor is absorbed, at least 24 hours. Makes 10 to 12 servings.
Visit the farmers’ market for the best homegrown veggies...toss a market basket in the car and let the kids pick out fresh flavors for Sunday dinner!
Grandmother’s Red-Hot Salad
Tracee Cummins
Amarillo, TX
My great-grandmother was the perfect hostess. She always wore an apron and rarely sat down at family meals. Everything was always perfect at her table, from the sparkling china to the way the side dishes complemented the main course. She always served this salad at Easter alongside her beautiful baked ham...the spiciness of the salad is a perfect accompaniment to the mild flavor of ham.
1/2 to 1 c. red cinnamon candies
1 c. boiling water
3-oz. pkg. cherry gelatin mix
1 c. applesauce
Add desired amount of candies to boiling water, depending on how spicy you want your salad to be. Stir until candies are melted; strain out any unmelted bits. Stir in dry gelatin mix until dissolved; add applesauce and mix well. Pour into a serving dish; chill until set. Serves 6.
Grandmother could always be found wearing her apron...why not revive this useful tradition? Look through flea markets for some of the prettiest vintage aprons, or find a fun pattern and stitch one up in an afternoon.
Strawberry Ribbon Salad
Sandy Langford
Palmetto, GA
My great-grandmother and my great-aunt always served this salad at family reunions and church socials. From the time I was a little girl, I’d always look forward to “the red stuff” as I called it. Forty years later, it has become my own signature dish at get-togethers. I’ve inherited my grandmother’s beautiful crystal bowl and still serve this sweet recipe in it. Each delicious spoonful reminds me of my relatives and of much simpler times.
1 c. boiling water
6-oz. pkg. strawberry gelatin mix
24-oz. container frozen sliced strawberries, thawed
1 c. chopped pecans
24-oz. container sour cream
In a large bowl, add boiling water to dry gelatin mix. Stir for at least 2 minutes, until gelatin is completely dissolved. Add thawed strawberries and juice; mix well. Stir in pecans. Chill in refrigerator until completely set. Once set, stir until combined. Spoon half of gelatin mixture into a serving bowl. Top with sour cream, smoothing evenly. Top with remaining gelatin mixture; chill for an additional hour before serving. Serves 10.
Toss sprigs or leaves of garden-fresh herbs like parsley, chives, mint, dill and basil into a lettuce salad for a delightfully different taste.
Heavenly Rice
Linda Robinson
Diamond, IL
My family enjoyed this yummy dish at every holiday for many years. Recently we were invited to my cousin’s house for dinner, so I made Heavenly Rice and took it in the same bowl that my grandmother and mom had served it in. It brought back so many memories of family and togetherness!
3-oz. pkg. strawberry gelatin mix
1/2 c. powdered sugar
1 t. vanilla extract
1/2 c. boiling water
2 c. crushed pineapple, drained
1 c. cooked long-cooking rice, cooled
1 pt. whipping cream
Place dry gelatin mix, powdered sugar and vanilla in a large bowl; add boiling water and stir well. Add pineapple and rice; mix well. With an electric mixer on high setting, whip cream until stiff peaks form. Fold whipped cream into gelatin mixture. Spoon into a serving bowl; cover and refrigerate for 2 hours to overnight. Makes 10 servings.
Steamed rice that’s tender...never mushy! Cook long-cooking rice according to package directions. When it’s done, remove pan from heat, cover with a folded tea towel and replace the lid. Let stand for 5 to 10 minutes, fluff with a fork and serve. The towel will absorb any excess moisture.
Apricot-Pineapple Jam
Carole Anne Barbaro
Clayton, NJ
This jam is simply delicious...it’s one of my favorites! The recipe uses dried and canned fruit, so you can make it year ’round. Spoon it over vanilla ice cream for a real treat.
12-oz. pkg. dried apricots
1 c. water
20-oz. can crushed pineapple
1/2 c. orange juice
3 c. sugar
5 1/2-pint freezer containers and lids, sterilized
In a large saucepan over medium-high heat, bring apricots and water to a boil. Reduce heat; cover and simmer 15 minutes, or until apricots are tender, stirring occasionally. Mash apricots; add remaining ingredients. Simmer, uncovered, over low heat for one hour, or until thick and translucent, stirring frequently. Spoon jam into sterilized containers, leaving 1/2-inch headspace. Cool to room temperature, about one hour. Secure lids and let stand at room temperature until set, 8 to 24 hours. Jam is now ready to refrigerate up to 3 weeks or freeze up to one year. Makes 5 containers.
Keep pesky insects out of picnic pitchers of lemonade and iced tea. Simply clip four sparkly clip earrings to the corners of a table napkin and drape it over the open pitcher.
Candy Apple Jelly
Cyndy Rogers
Upton, MA
This scrumptious jelly’s radiant glow makes it the perfect gift for anyone on your list, especially when decorated with an old-fashioned silver spoon and a doily under the ring. And so simple!
4 c. unsweetened apple juice
1/2 c. red cinnamon candies, crushed
1-3/4 oz. pkg. powdered pectin
4-1/2 c. sugar
6 1/2-pint canning jars and lids, sterilized
Combine apple juice, crushed candies and pectin in a large pot. Bring to a full boil over high heat, stirring constantly. Gently stir in sugar and return to a full boil. Boil 2 minutes. Remove from heat; skim foam if needed. Spoon into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling-water bath for 10 minutes. Set jars on a towel to cool. Check for seals. Makes 6 jars.
Choosing seeds for a kitchen garden? Look for heirloom varieties that Grandma & Grandpa may have grown. These fruits & veggies don’t always look picture-perfect but their flavor can’t be beat!
Lazy-Day Apple Butter
Pam Littel
Pleasant View, TN
This slow-cooker recipe is great when made on a rainy day. The house smells wonderful and it’s the perfect afternoon snack.
5-1/2 lbs. cooking apples, cored, peeled and finely chopped
4 c. sugar
2 to 3 t. cinnamon
1/4 t. ground cloves
1/4 t. salt
4 1-pint freezer containers and lids, sterilized
Place apples in a slow cooker; set aside. Combine sugar, spices and salt; sprinkle over apples and mix well. Cover and cook on high setting for one hour. Reduce heat to low setting; cook for 7 to 10 hours, stirring occasionally, until thickened and dark brown. Uncover; continue to cook on low setting for one additional hour. Spoon apple butter into sterilized containers, leaving 1/2-inch headspace. Cool to room temperature, about one hour. Secure lids. Refrigerate apple butter up to 3 weeks or freeze up to one year. Makes 4 containers.
Homemade jams and preserves are always welcome gifts! Wrap the jars with raffia, then glue an old-fashioned fabric yo-yo on the bow. Top off the yo-yo with a pretty button.
Summer Berry Delight Jam
Bethi Hendrickson
Danville, PA
This jam will make you think of summer even on the coldest days of winter. Use 6 cups of any mix of berries you like.
3 c. strawberries, hulled
1 c. red raspberries
1 c. black raspberries
1 c. blueberries
1-3/4 oz. pkg. powdered pectin
1 t. lemon juice
1/2 t. butter
7 c. sugar
7 1/2-pint canning jars and lids, sterilized
Thoroughly crush berries in a blender. Place berries in a large saucepan and add pectin, lemon juice and butter. Bring to a boil over high heat; stir in sugar. Bring to a rolling boil for one minute, stirring constantly. Remove from heat; skim foam if needed. Spoon jam into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling-water bath for 20 minutes. Set jars on a towel to cool. Check for seals. Makes about 7 jars.
Vintage “day of the week” tea towels make the sweetest window valances...just drape them over the curtain rod. So cheerful!
Apple-Ginger Chutney
Anna McMaster
Portland, OR
When we had Sunday dinner at my grandparents’ house, Gran always had extra jars of this fruity, spicy relish for us to take home. It’s delicious on roasted or grilled chicken...try it spooned over cream cheese on a cracker too. Yum!
4 Granny Smith apples, cored, peeled and chopped
2 c. onion, minced
1 red pepper, minced
1/4 c. fresh ginger, peeled and minced
1 c. golden raisins
1-1/2 c. cider vinegar
1-1/2 c. dark brown sugar, packed
3/4 t. dry mustard
3/4 t. salt
1/2 t. red pepper flakes
6 1/2-pint canning jars and lids, sterilized
Combine all ingredients in a large saucepan over medium-high heat. Bring to a boil, stirring frequently. Reduce heat to low. Simmer for 40 minutes, stirring occasionally, until thickened. Spoon chutney into sterilized jars; cool slightly and add lids. Keep refrigerated up to 2 weeks. Makes 6 jars.
Make a cut-glass relish tray sparkle like diamonds...it’s easy! Wash it in mild dish soap, then rinse well with a mixture that’s half plain warm water and half white vinegar. Pat dry with a lint-free towel...that’s all it takes.
Nanny Boyd’s Pickles
Kim Conner
South Boston, VA
For as long as I can remember, my grandmother, Inez Boyd, always had her homemade pickles on the table when we ate at her house. Five years ago when I decided to try making pickles myself, Nanny had passed away. Luckily my dad had all her recipes. I’ll can one batch of cucumbers in slices and grind up another batch into pickle relish, ready to use in recipes...a spoonful really makes my homemade chicken salad delicious!
8 lbs. cucumbers, sliced
2 c. pickling lime
1-1/2 t. powdered alum
32-oz. bottle cider vinegar
32-oz. bottle white vinegar
5-lb. pkg. plus 1-1/2 c. sugar, divided
1-1/2 T. pickling spice
8 1-quart canning jars and lids, sterilized
Place cucumbers in a large enameled or stainless-steel pot; add enough water to cover. Add lime and alum; stir well. Cover and let stand overnight, stirring every so often. The next day, place cucumbers in a colander; drain and rinse very well. Rinse pot and return to stove; add vinegars and sugar to pot. Tie pickling spice in a square of muslin; add to pot along with cucumbers. Let stand for 2 hours. Bring to a boil over high heat; reduce heat to medium and simmer for 30 minutes. Discard spice bag. Pack pickle slices and liquid into hot sterilized jars, leaving 1/2-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling-water bath for 10 minutes. Set jars on a towel to cool. Check for seals. Makes 8 jars.
For the crispest pickles, use fresh-picked cukes labeled as “pickling cucumbers” rather than regular salad cucumbers.
Crystal Pickle Chips
Vicki Holt
Valley View, TX
My grandma was a typical farm wife who cooked for my grandpa and their farmhands. She was such a fantastic cook and I inherited her recipe files when she passed on. I have always used zucchini and you’ll be surprised how crisp they are! These are very similar to bread-and-butter pickles.
4 qts. zucchini or cucumbers, thinly sliced
5 onions, thinly sliced
2 green peppers, coarsely chopped
2 cloves garlic, chopped
1/2 c. pickling salt
4 qts. ice water
7 c. sugar
2 T. mustard seed
2 t. celery seed
2 t. turmeric
3 c. white vinegar
5 1-quart canning jars and lids, sterilized
Place vegetables in a large bowl; sprinkle with pickling salt. Add ice water and let stand at room temperature for 2 hours. Drain and set aside. Mix sugar and spices in a large enameled or stainless-steel pot; stir in vinegar. Bring just to a boil over high heat. Remove from heat. Pack vegetables into hot sterilized jars. Pour in hot liquid, leaving 1/2-inch headspace. Work out any bubbles by pressing down firmly with a spoon. Wipe rims; secure with lids and rings. Process in a boiling-water bath for 10 to 15 minutes. Set jars on a towel to cool. Check for seals. Makes 5 jars.
Fill a large Mason jar with vintage green-handled kitchen utensils to set on the kitchen counter...instant nostalgia!
Tangy Tomato Slices
Roberta Scheeler
Ashley, OH
When I was ten, I used to run to the woods and hide whenever I saw green tomatoes being picked...I didn’t care if I never peeled another tomato! But now I enjoy making these tasty tomato slices...the tomatoes don’t even need to be peeled.
12 green tomatoes, cored and sliced
1 T. salt
1 c. vinegar
1 c. water
1/2 c. sugar
6 to 8 1-pint canning jars and lids, sterilized
Optional: additional vinegar
In a large bowl, sprinkle tomatoes with salt. Let stand one hour at room temperature; drain. Transfer tomatoes to a large enameled or stainless-steel saucepan over medium-high heat; add remaining ingredients. Bring to a boil; boil for 5 minutes. Pack tomatoes in hot sterilized jars. Pour hot liquid over tomatoes, leaving 1/2-inch headspace. If there’s not enough liquid, add one tablespoon vinegar and a little boiling water to to each jar. Wipe rims; secure with lids and rings. Process in a boiling-water bath for 20 minutes. Set jars on a towel to cool. Check for seals. Makes 6 to 8 jars, depending on size of tomatoes.
Silver-plated baby spoons are ideal for serving up dollops of mayonnaise, preserves, chutney and other condiments.
Best-Ever Garden Salsa
Annaley Wilkerson
Carmel, IN
Shortly after my husband and I were married, I was introduced to his grandmother’s salsa...it was the best I’ve ever tasted! Ripe homegrown tomatoes were the secret. Grandma shared her recipe with me and I have been canning several batches every year for nearly twenty years. Lots of my friends use this recipe too. Grandma doesn’t make salsa anymore, but her legacy lives on.
5 qts. tomatoes, peeled and quartered
3 green peppers, chopped
2 white onions, chopped
2 c. celery, diced
4 to 5 green Anaheim chiles, chopped
3 to 4 jalapeño peppers, seeded and chopped
3 to 4 yellow chiles, chopped
1/4 c. white vinegar
1/4 c. sugar
1/4 c. salt
1 T. pepper
1 T. paprika
1-1/2 t. ground cumin
10 to 12 1-pint canning jars and lids, sterilized
Combine all ingredients in a very large enameled or stainless-steel pot. Bring to a boil over high heat. Reduce heat to low; simmer for about one hour, stirring occasionally. Spoon vegetables and liquid into hot sterilized jars, leaving 1/2-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling-water bath for 20 minutes. Set jars on a towel to cool. Check for seals. Makes 10 to 12 jars.
Better safe than sorry! Always wear plastic gloves to protect your hands when chopping hot peppers.
Sweet-and-Sour Kraut Relish
Lena Butler Smith
Pickerington, OH
This simple recipe started with my great-grandmother, Clara Belle Butler. Over the years, I have changed it up a bit to meet changing tastes. This homemade relish tastes great on hamburgers, hot dogs and steaks...try it at your next family cookout!
2 c. sugar
1 t. celery seed
1 t. salt
2-1/2 c. sauerkraut, drained and rinsed
1/4 c. red pepper, chopped
1/4 c. yellow pepper, chopped
1/2 c. pimentos, chopped
1/2 c. red onion, chopped
In an enameled or stainless-steel saucepan, mix sugar, celery seed and salt; bring to a boil over high heat, then reduce to medium-high. Mixture makes its own liquid. Boil for 2 minutes and remove from heat. Cool. Add remaining ingredients and mix well. Ladle into a covered container. Refrigerate for at least 2 hours before serving; keep refrigerated. Makes 18 to 24 servings.
Hosting a Sunday cookout for family & friends? Serve nostalgic soft drinks like root beer, orange pop and grape fizz in glass bottles, just for fun!
End-of-the-Garden Relish
Cheri Maxwell
Gulf Breeze, FL
When I was growing up, I always got to spend the last couple weeks of my summer vacation at my grandparents’ home in the country. Grandma was justifiably proud of her big backyard garden. She would send me out with a basket to find the last of the vegetables growing there, so she could make this relish that we all loved. Just a taste of it still brings back such memories!
8 c. green tomatoes, cored and chopped
4 c. red tomatoes, cored, peeled and chopped
4 c. cabbage, chopped
3 c. onions, chopped
2 c. celery, chopped
1 c. green peppers, chopped
1 c. red peppers, chopped
1 c. cucumbers, chopped
1/2 c. canning salt
2 32-oz. bottles white vinegar
4 c. brown sugar, packed
2 cloves garlic, minced
1 T. celery seed
1 T. mustard seed
1 T. cinnamon
1 t. ground ginger
1/2 t. ground cloves
8 1-pint canning jars and lids, sterilized
In a very large enameled stockpot, combine chopped vegetables and salt; toss to thoroughly. Cover and refrigerate for 12 to 18 hours. Transfer vegetables to a colander; drain thoroughly. In the same stockpot, combine remaining ingredients. Simmer over medium-high heat for 10 minutes, stirring occasionally. Add vegetables; reduce heat and simmer, uncovered, for 30 minutes, stirring occasionally. Increase heat; bring to a boil. Spoon vegetables and liquid into hot sterilized jars, leaving 1/2-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling-water bath for 15 minutes. Set jars on a towel to cool. Check for seals. Makes 8 jars.
