Nicole Dietrick's (Nana & Pappy's neighbor across the street) Pierogi Casserole
1 pound white American cheese, sliced 1 pound box Ziti, cooked by directions on box 2 cups instant mashed potatoes, cooked according to 1 onion, chopped and sauteed directions on box Butter o . Directions: Preheat oven to at 350 F In a 9x13-inch pan, layer Ziti, American cheese, potatoes, onion, and butter. Repeat, ending with cheese. Cover with foil and bake for 30 minutes.
Pappy's Home Fries
Several large red potatoes, peeled, pared, and sliced very thin (about 1/8-1/4-inch thick) Vegetable oil to fill 10-inch skillet 1/3-1/2 full Directions: On medium/high, heat the oil in skillet. Slowly add potatoes. (They will splatter oil as you add them.) Cook on medium to low heat, flipping potatoes with spatula every so often. Be patient! It takes awhile to make good, crisp home fries. Cook until potatoes are softened and have start to turn golden brown. The browner they are, the crispier they will be. You can also slice a small onion very thin and cook with the potatoes, if you want. When home fries are done, remove from oil with spatula to paper towels to drain. Sprinkle with salt and pepper. Sides & Salads
Breads
28
Betty Crocker's® Corn Bread
1-1/2 cups cornmeal 1/2 cup flour 2 teaspoons baking powder 1 teaspoon sugar (I add 2 tablespoons sugar) 1 teaspoon salt Directions: Preheat oven to 450oF.
1/2 teaspoon baking soda 1/4 cup Crisco® shortening or bacon fat 1-1/2 cups buttermilk 2 eggs
Note: I put about a tablespoon or so of shortening in a 10-inch cast iron skillet and place it in the oven at this point.
Mix all ingredients; beat vigorously 30 seconds. Carefully, remove hot skillet from oven and pour mixture into it. Return skillet to the oven. Bake until golden brown on top, about 15-20 minutes. Makes 9-12 servings.
Breads 30
Jody's Quick & Lazy Cranberry Sauce
1 (16 oz.) can whole cranberry sauce 1 small can crushed pineapple, drained Directions: Stir together. Cover and refrigerate.
1/2-3/4 cup lightly chopped pecans Green grapes without seeds, cut in half or quarters
Nana's Salad Dressing Note:
I think this recipe has been used more than any other salad dressing in the Zscheck kitchen–especially
on fresh cucumbers!
Directions: Spoon a few tablespoons of mayonnaise into a bowl and add about 2 tablespoon sugar and a little vinegar to taste. Mix well. Add milk, a little at a time to make a smooth, creamy dressing. Pour over lettuce or sliced and peeled cucumbers. Can also be used as the dressing for macaroni salad. Just add chopped green onion, chopped green pepper, chopped or shredded carrot, and a hard-boiled egg to cooked elbow macaroni.
Sides & Salads
27
Nana's Baked Beans Note:
Very limited instructions for this recipe, but if you get it right, they are the best!
Directions: Soak navy beans overnight. Next day, add molasses, bacon, brown sugar, chopped onion,and ketchup to taste. Bake.
Nana's Cranberry Sauce
1 pound bag whole cranberries 1/2 cup warm water 1 large can crushed pineapple 1 cup chopped black walnuts 2 cups sugar White grapes, quartered and seeded 3 packages clear gelatin, dissolved in approximately Directions: Cook cranberries in 2 cups water until pop. Strain through metal colander. Throw away the skins. Add sugar. Stir in gelatin. Add pineapple, grapes and nuts. Stir to mix. Cover and refrigerate.
Sides & Salads
26
Cousin Donna's (Koehler) Saffron Tea Bread
2 cups flour 2 tablespoon lemon juice 2 teaspoons baking powder 3/4 cup sugar 1/4 teaspoon baking soda 2 teaspoons grated lemon peel 1 teaspoon salt 1/4 teaspoon saffron, steeped 10 minutes in warm 1/2 cup butter water to cover 3/4 cup water 2 eggs o Directions: Preheat oven to 350 F. Combine first 4 ingredients and set aside. Cream butter, sugar, lemon peel, and saffron. Beat in eggs, one at a time. Mix water and lemon juice and add to creamed mixture alternately with dry ingredients. Beat until just smooth. Pour into well greased, lightly floured, 9x3x5-inch loaf pan. Bake for 20-30 minutes. Turn out onto a rack to cool. Makes 1 loaf.
Easy Corn Bread
2 cups buttermilk 1 teaspoon baking soda 2 cups Quaker速 cornmeal 1 teaspoon salt 1 egg Directions: Preheat oven to 375oF-400oF. Mix all and pour into greased and heated skillet. Bake for about 20 minutes until golden brown on top. Note: It is amazing how much this tastes like Betty Crocker's version.
Breads 31
Lee Storey's Easy Yeast Rolls (Aaron's favorite)
1 package dry yeast 1/4 teaspoon salt 2 tablespoons sugar 1 cup warm water (110o-115oF) Directions: In large bowl, mix together and stir gently until yeast "boils" or foams. Add: 1 egg, beaten 2-1/4 Cup flour Stir with large wooden spoon. Dough will be very soft and sticky. Cover bowl with towel and let rise for at least 1/2 hour. Spoon dough into well-greased muffin cups (12). Let rise again for 1/2 hour. Bake at 400oF in preheated oven for 10-15 minutes.
My Easy Creamy Corny Bread
1 (8-1/2 oz.) box Jiffy corn muffin mix 1 (14-3/4 oz.) can sweet corn, cream style 1 large egg Directions: Preheat oven to 400oF. In small bowl, mix all ingredients; batter will be a little lumpy. Let batter rest for 5 minutes or so. Stir and fill greased 8x8-inch dish or pan. Bake for about 15-20 minutes until top is golden. Allow to cool a bit before cutting.
Breads 32
Broccoli Salad (Jody's favorite)
2 bunches broccoli, cut up 1/2 pound bacon, fried crisp and crumbled 1 red onion, chopped or sliced thin 1/2 pound raisins Directions: Combine in a large bowl. Dressing 1 cup mayonnaise 1 tablespoon vinegar 1/2 cup sugar Directions: Mix together well and pour over broccoli mixture. Serve immediately.
Fried Corn Meal Mush
2-3/4 cups water, boiling 1 teaspoon salt 1 cup Quaker速 yellow cornmeal 1 teaspoon sugar 1 cup cold water Directions: Bring 2-3/4 cups water to boil. Combine cornmeal, cold water, salt and sugar, gradually add this to boiling water, stirring all the time. Cook until thick. Reduce heat and cover pan. Cook 5 minutes more stirring frequently. Pour into a loaf pan and cool. Refrigerate several hours or overnight. Turn out of pan and cut in 1/2-inch slices. Fry slowly in butter or oil, turning to check if golden brown, but don't turn too soon or slices will fall apart. When golden brown, serve hot with butter and syrup. Sides & Salads
25
Betty Crocker'sÂŽ & My Corn Bread Dressing
3/4 cup onion, finely chopped 1 teaspoon dried thyme leaves 1-1/2 cup celery with leaves, chopped 1/2 teaspoon pepper 1 cup butter 1/3 cup dried parsley leaves 9 cup fresh corn bread (See Bread recipes.), cubed Meat*, chopped very fine. 2 teaspoons salt 2-4 cups chicken broth 1-1/2 teaspoons dried sage leaves Directions: Preheat oven to 350oF. Cook and stir onion and celery in butter in 10 inch skillet until onion is tender. Stir in about 1/3 or the corn bread cubes. Put in large bowl. Add the remaining ingredients, except for the chicken broth. Toss well, making sure all the corn bread is coated. Turn into large shallow casserole dish. Add the chicken broth. Bake for about 1 hour. * Note: To cook the giblets, heart, neck and liver, put in a sauce pan and cover with water. Add 1/2 teaspoon salt, 2-3 peppercorns, 2 whole cloves, 1 small bay leaf, and a little onion. Heat to boiling; reduce heat and simmer uncovered until gizzard is fork-tender. You may have to remove the liver before this point because it cooks in about 5-10 minutes. The rest of the meat will take about 30 minutes or more.
Sides & Salads
24
Grammy Dawe's (Elizabeth Ann) Saffron Nubbies
Preheat oven to 350oF. 1 egg 1-1/2 cup sugar 1 cup butter and lard, mixed Directions: Mix well and add: 1/2 dram saffron that has been soaked in 1/4 Cup boiling water 1-1/2 cup milk 2 teaspoon baking powder Directions: Spoon dough into mini-muffin tins. Bake for out clean.
1/4 teaspoon nutmeg 1/2 teaspoon lemon extract Flour to make thicker than a box cake 1 cup currants, soaked in water, drained, shaken in flour 20 minutes or until toothpick inserted in center comes
Note: We always had saffron bread around Easter time. I love it warm with a bit of butter. Mom used to have to buy saffron from the pharmacy. Now, you can get it through the Pennsy's Spices catalog or online. It is VERY expensive stuff! Be forewarned–many people have never had it, and oftentimes, they do not like it.
Breads 33
Holly's Banana Nut Bread
1/2 cup margarine or 1/4 cup butter, 1/4 cup 1 teaspoon vanilla Crisco速 shortening 1 teaspoon baking soda 1 cup sugar 2 cups flour 2 eggs 3 bananas, mashed 1/2 teaspoon salt 1/2 cup chopped nuts Directions: Preheat oven to 300oF. Cream butter and sugar. Beat in eggs, salt, and vanilla. Add baking soda, flour. Add bananas and nuts. Pour into well-greased loaf pan or greased muffin tins. Bake for 1 hour.
Breads 34
Aunt Ellen's (Miller) Dandelion Dressing
1 egg, hard-boiled and chopped for garnish 6-8 slices bacon, fried until crisp, then crumbled, and set aside some for garnish.
1+ tablespoon flour 1 teaspoon salt 3 tablespoon sugar 1 cup water 2 tablespoons vinegar
Bacon drippings 1 egg, beaten Directions: Mix egg, flour, salt, sugar, water, and vinegar together in bacon drippings. Bring to boil, then reduce heat and simmer until thick. Add bacon and pour over endive, dandelion, lettuce, spinach. Garnish with crumbled egg and extra bacon.
Great Aunt Jenny's (Miller Yeisley) Homemade Noodles
4 eggs 1/4 teaspoon salt Directions: Beat well. Add just enough flour so as not to be sticky. Roll out thin on wax paper. Lay out to dry. Cut into strips. Boil in water or broth for about 20 minutes.
Sides & Salads
23
Nana's Oyster Filling
1-1/2 dozen large fresh oysters with juice, cut in Milk pieces Butter, salt & pepper Oyster crackers Preheat oven to 350oF. In large, greased casserole, layer crackers, oysters, repeat. Add about 2 cups of milk, butter, salt, and pepper. Bake until golden brown on top.
Sides & Salads
Desserts
22
Aunt Irma's (Dawe) Shoo Fly Pie
Preheat oven to 450oF. Bake 1 prepared 10-inch pie crust, baked for 5 minutes. 2 Cup sifted flour 1/2 Cup lard Directions: Combine flour and lard to make crumbs using fork or pastry blender. Reserve 3/4 of crumbs for topping. Add to remaining 1/4 of crumbs: 1 egg soda 1 cup boiling water mixed with 1 teaspoon baking 1 cup molasses o Directions: Reduce oven to 350 F. Beat until foamy. Pour into prepared pie shell. Put reserved 3/4 of crumbs on top of pie filling. Bake for 30 minutes. Note: Aunt Irma made the best Shoo Fly Pie! I have tried several times over the years to replicate her success to no avail. A good Shoo Fly Pie has a layer of "wet" molasses between the crust and the cake-like filling.
Desserts 36
Holly's Twice Baked Potatoes
Bake russet potatoes in oven until fork tender. As soon as the potatoes are cooled just enough to handle, cut lengthwise. Scoop out potato, without tearing the skins, and put in a bowl. Add butter, milk, finely chopped onion, shredded Cheddar cheese, salt and pepper to taste. Whip the potato mixture with an electric mixer to get a smooth consistency. The potato mixture should be soft-not as stiff as mashed potatoes. Spoon potato mixture into potato skins. Place on a baking sheet and sprinkle with paprika. Bake again at 350oF for 15-20 minutes.
Sides & Salads
21
Acorn or Butternut Squash by Holly
Preheat oven to 350oF. Cut an acorn or butternut squash in half, lengthwise. Remove all seeds/pith. Score the flesh in a crisscross pattern. Put the squash, cut side up in a baking dish. Add some butter and brown sugar to the hollowed out center of the squash. Add some water to the dish. Cover with foil and bake until squash is very soft when tested with a fork.
Sides & Salads
20
Auntie's (Great Aunt Hannah Donahue) Ice Box Cookies
2 eggs 3-1/2 cups flour 2 cups brown sugar 6 teaspoons baking 3/4 cup melted butter, cooled powder 1 teaspoon vanilla 1/2 teaspoon salt 1 cup chopped walnuts* Directions: Mix all ingredients well. Form a couple thick (2-inch) rolls and wrap in wax paper. Refrigerate at least 3 hours or overnight. When well hardened, take a sharp knife and slice off pieces of whatever thickness you want for cookies. Preheat oven to 350oF. Place slices on baking sheet or pan and bake as usual. Bake in moderate oven for about 10 minutes. *Note: Nana will always tell you black walnuts are the best!
Desserts 37
Auntie's (Great Aunt Hannah Donahue) Peanut Butter Cookies 1-1/4 cups sifted, all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup butter, at room temperature
1/2 cup 1/2 cup 1/2 cup 1 egg 1/2 cup
chunk-style peanut butter granulated sugar light brown sugar, packed salted peanuts, coarsely chopped
Directions: Sift flour, baking soda, baking powder, and salt together in bowl. Se aside. In large bowl, beat butter and peanut butter together. Add sugars gradually. Beat until light and fluffy. Beat in egg. Add flour mixture, beating at low speed until well combined. Stir in peanuts. Refrigerate dough, covered, for about 1 hour. Preheat oven to 350oF. With teaspoon, shape dough into 3/4-inch balls. Place 1 inch apart on ungreased cookie sheet; flatten with fork making a crisscross pattern. Bake 8-10 minutes or until very lightly browned. Do not overbake! Let stand on cookie sheet awhile before removing to wire rack to cool completely. Makes 5 dozen. Note: These were
probably my favorite cookie as a kid. . . well, and as an adult, too.
Desserts 38
Sides & Salads
Cousin Debbie's (Miller) Stromboli
1 loaf frozen bread dough, thawed, but do not allow 1/4 pound provolone cheese, sliced to rise 1 egg 1/2 pound sliced pepperoni 1/2 teaspoon parsley 1/2 pound sliced ham 1/2 teaspoon Italian seasoning 1/4 pound mozzarella cheese, sliced or grated Directions: Beat egg. Add parsley and seasoning. Grease a cookie sheet and roll out dough, stretching to edge. Spread 1/2 of egg mixture on dough. Layer pepperoni, mozzarella, ham, and provolone. Fold dough from both sides and pinch to close over all ingredients. Brush on rest of egg mixture. Bake at 350oF for 1/2 hour.
I
Note: Cousin Debbie is known for her fun personality more than her gourmet cooking, so I am not sure when got this recipe from her, but it sure is delicious!
Meats & Casseroles
Jody's Cherry Biscotti (Adam's Favorite) 2 cups flour 1 cups sugar 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 cup butter, cut in small pieces
18
1 cup whole almonds, coarsely chopped 1 cup whole maraschino cherries 2 large eggs, slightly beaten 1/2 teaspoon vanilla 1 tablespoon milk, optional
Directions: Preheat oven to 350oF. Cut parchment paper to fit large cookie sheet. Combine flour, sugar, baking powder, and salt-cut in butter with pastry blender until coarse crumbs form. Stir in almonds and cherries. Stir in eggs and vanilla until well blended. If mixture is crumbly/dry, add milk. Divide dough in half. On lightly floured surface, with floured hands, press each half into logs, about 10-inches long; flatten to 2-1/2-inch. Place logs on cookie sheet using two spatulas to move logs if needed. Bake for 30-35 minutes. Using two spatulas, transfer logs to rack to cool for 20 minutes. With a serrated knife or an electric knife, cut each log diagonally into 3/4-inch slices. Return to baking sheet. Bake 15 minutes or until cookies are crisp and firm to touch. Cool on rack. Store in air-tight containers for up to 2 weeks.
Desserts 39
Black Bottom Cup Cakes
1-1/2 cups flour 1 tablespoon vinegar 1 cup sugar 1 teaspoon baking soda 1/4 cup cocoa powder 1 cup water 1/2 cup vegetable oil 1 tablespoon vanilla 1/2 teaspoon salt 1 cup semi-sweet chocolate chips Directions: Preheat oven to 350oF. Mix together in large bowl. Line muffin tins with cupcake liners. Fill with cake batter to 1/2 full. Topping 1 (8 oz.) package cream cheese 1/3 cup sugar 1 egg 1/2 teaspoon salt Directions: Mix together. Put 1 tablespoon topping on each cupcake. Bake for 20-25 minutes. Makes 18-20 cupcakes.
Desserts 40
Shrimp Jambalaya from the Tabasco® Company Note:
Served every New Year's Day in the Zscheck kitchen along with Black-Eyed Peas and homemade Corn Bread.
1 large yellow onion, chopped 1 teaspoon Tabasco® pepper sauce 1 large garlic clove, minced 2 teaspoons salt 1 large green pepper, pared and chopped 1 (28 oz.) can whole tomatoes 1 large celery rib, diced with leaves 1/2 cup tomato sauce 1/4 cup lard, bacon drippings, or Crisco® 2 cups cold water shortening 2 cups rice 2 tablespoons dried parsley, minced 2 pounds fresh or frozen raw shrimp, shelled and 1/2 pound ham, cut in 1/2-inch cubes de-veined 2 large bay leaves Directions: Saute onion, garlic, green pepper and celery in lard in large heavy kettle over moderate heat for 12 minutes or until onion is golden. Add parsley, ham, thyme, and bay leaves and fry, stirring often, 5 minutes. Add Tabasco®, salt, tomatoes, and their juice, breaking up large clumps, tomato sauce, and the water. Simmer uncovered for 5 minutes more. Add rice, adjust heat so liquid boils very gently, cover and cook 30 minutes. Add shrimp, toss mixture lightly, cover and simmer 10-15 minutes longer until shrimp are cooked, rice is tender and all liquid is absorbed. Taste for salt and Tabasco® and add more of each, if needed. Toss lightly, mound on a deep, heated platter and serve. Serves 6-8. Meats & Casseroles 17
Pasties
4 cups flour 1-1/2 cup (3/4 pound) lard, or margarine, butter, 1/8 teaspoon salt or a combo, chilled cut into 1/2-inch cubes 8-10 tablespoons ice water 1 egg, beaten (for egg wash) Directions: To make pasty dough, rub together flour and fat to make a coarse meal. Add 8 tablespoons ice water all at once. If dough crumbles, add more water. Refrigerate to rest one hour before rolling out. 1 cup chopped white, yellow, or Swede (Rutabaga) 1 cup chopped onions & 2 cups diced potatoes, 1/2About 1 pound finely diced lean boneless beef, such inch as top round or skirt steak, or flank* 1-1/4 teaspoon salt & 1 teaspoon pepper o Directions: Preheat oven to 400 F. Combine filling ingredients in a bowl to mix evenly. Roll dough to a circle 1/4-inch thick and cut into 6-inch rounds. Re-roll and scraps and cut into additional circles. Put 1/4 cup of filling into center of dough. Moisten pasty edges, fold in half, and crimp to seal. Place on a buttered baking sheet and brush with egg wash. Make 2 slits in each pasty. Bake for 15 minutes at 400oF, reduce heat and continue at 350oF until golden. Serve hot or cold. Note:: Nana usually used ground beef, so that is what I used too. And, she said she used raw meat, but for years she has pre-cooked the meat, by browning in a skillet before combining with rest of filling. Using the raw meat will make a juicier pasty. Sometimes, I add chopped carrots to the filling. Nana hates carrots, so she thinks that is an awful idea. Nana likes to eat her Pasty with milk poured over top and a bit of ketchup.
Meats & Casseroles
16
Grammy Dawe's (Elizabeth Ann) Poor Man's Cake
2 cups raisins 2 teaspoons cinnamon 2 cups sugar 1 teaspoon nutmeg 2 cups cold water 1 cup lard or Crisco速 shortening 2 teaspoons cloves Pinch of salt Directions: Mix together in large saucepan. Bring to boil for 3 minutes. Allow to cool. Preheat oven to 350oF. Add: 4 cups flour 2 scant teaspoons baking soda, 2 eggs, beaten dissolved in 3/4 cup hot water 1 teaspoon baking powder Directions: Mix well. Add 1-1/2 cups black walnuts and stir. Put in greased 9x13-inch pan and bake for 1 hour.
Desserts 41
Grammy Miller's (Mildred Uvahn) Dump Cake
1 can Musselman's速 Cherry Pie Filling 3/4 Cup English walnuts, chopped 1 small can crushed pineapple 1 stick butter 1 box white cake mix Optional: grated coconut o Directions: Preheat oven to 325 F. Mix cherry and pineapple in 9x13-inch pan. Top with dry cake mix and walnuts, then drizzle with butter. Bake for 55 minutes. Note: This recipe is super easy and it always gets rave reviews.
Desserts 42
Nana's Swedish Meatballs (Jody's favorite)
1 pound ground pork 1/2 teaspoon pepper 1 pound ground beef 1 teaspoon Worcestershire sauce 1/2 cup onion, chopped 1 egg 1 tablespoon dried parsley 1/2 cup milk 1-1/2 teaspoons salt Directions: Mix all ingredients and shape into 1-1/2 inch balls. Brown meatballs in 1/4 cup vegetable oil. Remove meatballs. Add to drippings: 1/4 cup flour 1 teaspoon paprika 1/2 teaspoon salt 1/8 teaspoon pepper 2 cup boiling water Then, turn meatballs into this mixture and cook for 20 minutes. To keep warm, put in crock pot. Double recipe to fill crock pot. This makes a great hors d'oeuvres or a meal served over buttered egg noodles.
Meats & Casseroles
15
Nana's Macaroni & Cheese
2-1/2 to 3 cups elbow macaroni 1/2 pound sharp Cheddar cheese, slices or grated 2 tablespoons butter 2-3 slices white American cheese 1/4 cup milk Milk 1 small jar Cheez Whiz速 Bread crumbs o Directions: Preheat oven to 350 F. Cook macaroni in boiling water for 7 minutes. Drain and put in large casserole dish. In separate saucepan, melt butter and add milk on low heat, Add Cheez Whiz速 and Cheddar, stirring slowly. Add more milk, if needed. When cheese is smooth, add to macaroni and stir until covered. Add more milk. Sprinkle with bread crumbs. Bake for 30 minutes.
Meats & Casseroles
14
Lisa's (Dell'alba~our neighbor when we were growing up) Chocolate Cake
2 cups flour 1 cup hot coffee 2 cups sugar 1 teaspoon baking powder 3/4 cup cocoa powder, packed 2 teaspoons baking soda 2 eggs 1 teaspoon vanilla Note: Nana ALWAYS adds about 1 cup chopped 1 cup milk BLACK WALNUTS. 1/2 cup oil Directions: Preheat oven to 350oF, Mix all ingredients in large bowl until well blended. Pour into greased and floured 9x13-inch pan. Bake for 30-40 minutes.
Peanut Butter Icing*
2-3 cups powdered sugar 1 tablespoon marshmallow creme 1 cup creamy peanut butter Directions: Beat all until fluffy. *Note:
Milk to thin 1 teaspoon vanilla
Nana ALWAYS frosts Lisa's Chocolate Cake with the Peanut Butter Icing recipe, which is wdy this
recipe is not in the proper aphabetical order as the rest of this cookbook.
=)
Desserts 43
Irene Rutt's Moist White Cake (Base for my all-time favorite, Cherry Nut Cake)
2 cups sugar 1/2 teaspoon salt 1 cup margarine, melted 1-1/2 cups thin milk (1/2 milk, 1/2 water) 4 teaspoons baking powder 2 teaspoons vanilla 3 cups cake flour, sifted 6 egg whites, stiffly beaten o Directions: Preheat oven to 350 F. Cream sugar and margarine together. Combine dry ingredients in a separate bowl. Add milk and flour mixtures alternately to sugar mixture. Add vanilla. Fold in egg whites. Pour into greased/floured 9x13-inch pan and bake for 30+ minutes until toothpick inserted in center comes out clean. To make Cherry Nut Cake, fold 1 cup halved marchino cherries (well drained) and 1 cup chopped black walnuts to the batter just before pouring into the pan.
Nana's Krispy Peanut Butter Balls
1 (12 oz.) jar peanut butter 1/4 cup boiling water 2-1/2 cups powdered sugar, divided 1 package shredded coconut 1-1/2 cups Rice Krispies速 cereal Directions: Mix peanut butter, Rice Krispies速, and 1 cup of powdered sugar in a bowl until combined. Make balls about 1-1/2-inch diameter. Mix the remaining 1-1/2 cups powdered sugar with the boiling water until all of the sugar is dissolved. Dip the balls in the sugar water, roll in the coconut, and place on wax paper to dry.
Desserts 44
Nana's Lasagna
1 pound Italian sausage, loose or in casings 1 (8 oz.) can tomato paste Olive oil 2 (28 oz.) cans tomato sauce 1-1/2 pounds ground beef Garlic, rosemary, sweet basil, oregano, and grated 1-2 tablespoon Italian seasoning Parmesan cheese to taste Directions: Brown sausage in oil. Mix Italian seasoning into ground beef. Make 3-inch meatballs and brown in sausage drippings. Remove meatballs and add paste to drippings; stir well. Add sauce, spices, and grated cheese to taste. Simmer for 30 minutes, stirring occasionally. 3 pounds ricotta cheese 4+ eggs 2-4 pounds mozzarella cheese, sliced thin or grated 1/4 cup parsley Directions: Combine cheeses, eggs, and parsley. Optional: Add 1 (10 oz.) package frozen, chopped spinach, thawed, and squeezed dry to cheese mixture. 1 or 1-1/2 pounds lasagna noodles, uncooked Directions: In 9x13-inch pan or larger, layer sauce, noodles, cheese mixture and repeat until all is used, except sauce. Put in refrigerator over night. The next day, preheat oven to 350oF. Top lasagna with more mozzarella and grated Parmesan cheese. Put lasagna in oven for 1 hour or until cheese is melted and lasagna is bubbly. Meantime, reheat remaining sauce, sausage, and meatballs. Remove lasagna from oven and let stand 10 minutes before cutting. Serves 10 or more. Meats & Casseroles
16
Nana's Green Peppers
4-5 green peppers, slice off top, remove seeds/pith 1 (15 oz.) can tomato sauce 1-1/2 pounds ground beef Water 1 small onion, chopped 1 cup rice Directions: Preheat oven to 350oF. Brown beef and onion in skillet. Cook rice in 2 cups of water according to package directions. Mix meat with rice. Add sauce and mix well. Stuff peppers with rice mixture and put rest of rice mixture around base of peppers. Bake for 1 hour or until peppers are tender. Serves 8.
Meats & Casseroles
12
Nana's Old Fashioned Homemade Ice Creams Chocolate 4 quart ice cream freezer 1/2 teaspoon salt 1/2 cup flour 6 tablespoons cocoa 1 cup sugar 1 quart milk, scalded 3 eggs Directions: Pour scalded milk into double boiler pan. Add rest of ingredients. Cook until thick, stirring constantly. Put mixture in ice cream freezer. Add: 1 cup sugar 1 tablespoon vanilla 1 large can evaporated milk Directions: Then add enough whole milk so freezer is 3/4 full. **Follow directions for your ice cream freezer.
Vanilla
2 cups sugar 4 eggs Directions: Beat together and add: 1/2 pint heavy cream 4 teaspoon vanilla 1/2 pint light cream 1 quart milk 2 large cans evaporated milk Directions: Mix together and put in ice cream freezer. Fill freezer to 3/4 full with additional milk. **
Desserts 45
Nana's Peanut Blossom Cookies (Aaron's & Travis' favorite)
1-3/4 cups flour 1 teaspoon baking soda 1/2 teaspoon salt Directions: Sift together in a bowl. 1/2 cup Crisco速 shortening 1/2 cup brown sugar, packed 1/2 cup peanut butter 1/2 cup sugar Directions: Cream together with mixer. 1 unbeaten egg 1 bag of Hershey's速 chocolate kisses 2 tablespoon and 1 teaspoon vanilla Directions: Preheat oven to 375oF. Add egg and vanilla to creamed dough mixture. Slowly add flour mixture, beating into dough. Shape into 1-1/2 inch balls. Place on cookie sheet and bake for 8 minutes. Remove cookie sheet from oven and place a chocolate kiss on each cookie. Return to oven for 2-5 minutes. Makes 55 cookies.
Desserts 46
Nana's Chicken Pot Pie
Chicken 3-4 pound chicken 2 teaspoons poultry seasoning 1 large onion, chopped Directions: Cook chicken in large pot of water to cover until meat starts to fall from bone. Remove chicken, keeping all the broth. De-bone chicken, removing all skin. Return meat to broth. Add onion and seasoning. Simmer about 1 hour. Refrigerate overnight. Noodles 4 eggs Flour Pinch of salt Directions: Add flour and salt to eggs and work with hands until dough gets to rolling consistency. Do not use too much flour. Dough will stick to your fingers slightly. Roll all dough out on sheets of wax paper or parchment. Let dough stand at room temperature for 8 hours to dry. (It may still be a little sticky.) Cut noodles. Reheat chicken and broth to boil. Add noodles and cook until done. Meats & Casseroles
18
Nana's Bakala (Creamed Dried Cod) Note:
Served every Christmas morning in the Zscheck kitchen.
1 pound dried, salted cod Milk 1-2 sticks of butter Toasted white bread Flour Directions: Soak cod in water to cover overnight. In the morning, drain cod and then put cod in large pan and cover with clean water. Bring to slow boil and cook until cod flakes. In large skillet, melt butter. Slowly add flour and milk to make a white gravy. Add cod and break it apart. Serve over toasted bread. Serves 5-6.
Nana's Bar-B-Que Sandwiches
3 pounds ground beef 2-3 bottles of Heinz速 Chili Sauce 1 large onion, chopped Brown sugar to taste 1 green pepper, chopped Directions: Brown beef with onion and green pepper until beef is cooked through and vegetables are soft. Add chili sauce and brown sugar to taste. Simmer for 30 minutes. Spoon off grease before serving on hamburger buns. Meats & Casseroles
10
Nana's White Christmas Cut Outs
2-1/2 cups sugar 1/2 teaspoon baking soda 3 eggs, well beaten 1/4 teaspoon salt 3/4 cup margarine or Crisco速 shortening, melted 2 teaspoon vanilla 2 teaspoon baking powder 5-6 cups flour to stiffen Directions: Mix ingredients and gradually add flour. Mix with hands until pliable, but not sticky. Leave in refrigerator over night, wrapped in plastic wrap. Next day, preheat oven to 325oF or 350oF. Roll out small sections of dough very thin on floured surface. Cut out shapes with cookie cutters. Decorate with colored sugars and sprinkles. Bake, watching not to burn, for 5-8 minutes. If you do not use all the dough, return it to refrigerator.
Desserts 47
Nancy Hildenbrand's Molasses Cookies
3/4 cup half Crisco速 shortening and half margarine 1/2 teaspoon ground cloves 1 cup sugar 1/2 teaspoon ground ginger 1/4 cup molasses 1 teaspoon ground cinnamon 1 egg 1/2 teaspoon salt 2 teaspoons baking soda 2 cups flour Directions: Melt shortening/margarine in saucepan on low heat. Let cool. Add sugar, molasses, and egg. Beat well. Sift dry ingredients together and add to sugar mixture. Chill dough for at least 1 hour, maybe longer. Preheat oven to 375oF. Shape dough into 1/2-inch balls and place on cookie sheet. Do not flatten. Bake for 8-10 minutes.
Desserts 48
Nana's Acme Casserole
8 slices white bread, buttered on both sides and cut 1/2 teaspoon dry mustard into cubes Dash Worcestershire sauce 1 cup Spam or cooked ham, cubed 3 eggs, beaten 1 cup chopped onion 2 cups milk 1/2 pound white American cheese slices, broken up Tabasco速 sauce 1/2 teaspoon salt Topping 4 tablespoons butter 1 cup corn flakes, crushed, or bread crumbs o Directions: Preheat oven to 350 F. Layer bread, meat, onion and cheese. Repeat. Mix eggs, salt, dry mustard, milk, and a few drops of Tabasco速 and Worcestershire sauce. Pour over layered ingredients. Top with extra cheese. Refrigerate overnight. If it looks dry, add some more milk. Combine butter and cereal or crumbs. Sprinkle over casserole. Bake covered for about 1 hour, checking to make sure casserole stays moist.
Meats & Casseroles
9
Jody's Breakfast Pizza
2 (8 ounce) cans refrigerated croissant rolls 1 pound breakfast sausage (medium or hot), browned 10 large eggs, beaten & drained 1/2 cup milk 2-3 cups frozen hash browns with onions & peppers 1/2 teaspoon dry mustard 2-3 cups shredded Cheddar cheese 1/2 teaspoon black pepper Grated Parmesan cheese o Directions: Preheat oven to 375 F. Lightly grease jelly roll pan (10x15 inches with sides). Place croissant rolls on pan and pat strips together and up the sides. Sprinkle sausage and potatoes evenly over the dough. Then, sprinkle on the Cheddar. Whisk together eggs, milk, mustard and pepper. Carefully, pour egg mixture over top of Cheddar, allowing egg mixture to settle. Sprinkle with Parmesan cheese. Bake 40-45 minutes until pizza is solid with no liquid in the center. Let cool slightly. Cut into squares and serve with picante sauce. Serves. 8-12.
Meats & Casseroles
8
Pecan Tassies
Pastry 6 ounces cream cheese, softened 2 cups flour 1 cup margarine, softened Directions: Preheat oven to 350oF. Blend all together to make a soft dough. Press firmly into bottoms of minimuffin tins to make a shell. Sprinkle with 1 cup finely chopped pecans. Set aside. Filling 2 eggs 1/2 teaspoon vanilla 1-1/2 cup brown sugar 1/4 teaspoon salt 2 tablespoons butter, melted Directions: Beat filling ingredients until smooth. Spoon into each mini-muffin tin until about 3/4 full. Bake for 15 minutes. Turn oven to 250oF and bake 10 minutes longer. Makes 4-1/2 dozen tassies. Store in an airtight container for 3-4 weeks.
Desserts 49
Wet Bottom Molasses Cake
4 cups flour 1 cup butter 2 cup sugar Mix together to make crumbs with fork or pastry blender. Reserve 1 cup crumbs for topping. Preheat oven to 375oF. 2 cups boiling water 1 teaspoon baking soda 1 cup molasses Mix together and add to remaining crumbs. Mix well and pour into pan, top with reserve 1 cup crumbs. Bake for 40 minutes.
Desserts 50
Meats & Casseroles
Nana's Deviled Eggs (Katie & Zach's favorite) 1 dozen
JUMBO eggs, hard-boiled Note: The fresher the eggs, the harder they are to peel. Crack the cooked eggs, then peel under running water.
Heinz速 India Relish Salt & pepper Paprika
Hellman's速 mayonnaise Slice cooked and peeled eggs lengthwise and remove yolks to a bowl. Mash yolks and add mayonnaise, some India relish, salt, and pepper. Fill egg white halves with a heaping teaspoon or two of the yolk mixture. Place on deviled egg plate or a plate covered with lettuce leaves. Sprinkle with paprika. No one knows the actual measurements for sure. You will have to do this one by taste. . .Nana's taste, of course! Note to Lindsay: If you ever make these when Zach or Katie are around, you might want to store them in your neighbor's fridge, because you will not have any left when you sit down to dinner! =)
Appetizers, Beverages & Snacks
Canning
6
Auntie's (Great Aunt Hannah Donahue) Mild Chili Sauce
15 ripe tomatoes 4 teaspoons salt 4 medium green peppers 1/2 teaspoon black pepper 4 medium onions 1/2 teaspoon ground cloves 2 stalks celery 1/4 teaspoon ground cinnamon 1-1/3 cups sugar 1-1/3 cups cider vinegar Directions: Finely chop tomatoes, peppers, onions, and celery. Put into large kettle and mix in remaining ingredients. Bring to boil and cook uncovered over low heat 1-1/2 to 2 hours, stirring occasionally, until sauce is desired thickness. Pour into pint jars and seal in water bath. Makes 4-5 pints.
Canning 6
Nana's Blind Dates
1/2 cup salted cocktail peanuts 1/4-1/2 cup powdered sugar 1 (10 oz.) package pitted dates Directions: Stuff peanuts into each date. Roll dates in powdered sugar.
Nana's Cocktail Franks
7 hot dogs, cut in 1-inch pieces 1/2 cup ketchup (I use cocktail franks.) 1/2 cup bourbon 1/2 cup brown sugar Directions: Mix all ingredients and simmer on low for 3 hours. Watch carefully and stir. Can also be doubled and cooked on low in crock pot. Serve warm.
Appetizers, Beverages & Snacks
5
Jody's Frozen Margaritas
1 small can frozen limeade concentrate 1/2 small can triple sec 1 small can water 1 tray of ice 1 small can tequila Directions: Put all ingredients in a 5 cup blender. Cover and blend on high. Pour over more ice into saltrimmed glasses.
Lindsay's (Zscheck Jackson) Fruit Dip
8 ounces Cool Whip速 Milk 4 ounces cream cheese, room temperature Directions: Mix Cool Whip速 into cream cheese. Add a splash of milk to smooth consistency.
Appetizers, Beverages & Snacks
Grammy Miller's (Mildred Uvahn) Lime Pickles 7 pounds pickles 2 gallons water
4
2 cups pickling lime
Directions: Wash, peel, and slice pickles lengthwise, removing seeds. Combine water and lime. Add pickles. Let stand 24 hours. Wash pickles and put in clear water for 3 hours. Drain pickles. Syrup 9 cups sugar 2 teaspoons celery seeds 2 quarts vinegar 2 teaspoons salt 2 teaspoons mixed spices Green food coloring Directions: Dissolve sugar in vinegar, bringing to a boil. Allow to cool and add spices. Add syrup to drained pickles. Let stand overnight. Put on stove and bring to boil. Simmer 35 minutes. Pack in jars and seal in water bath.
Canning 53
Jody's Canned Hot Peppers
Garlic cloves Sugar Hot jalapeno peppers, cleaned Vegetable oil Directions: Place 1 garlic clove in each jar. Using a small knife, make a small slice in the side of each pepper, but do not cut all the way through. Pack peppers in jars to within 1/2-inch of the top of the jar. Add 1 heaping teaspoon sugar and 1 tablespoon vegetable oil to each jar of pepper. Variation: Add 1/2 teaspoon red pepper, and 1 tablespoon dill to each jar. Brine 1 quart vinegar 1/2 cup salt 2 quarts water Directions: In saucepan, boil vinegar, water, and salt until salt dissolves. Pour over peppers in jars. Wiping rims, seal jars immediately in water bath. Brine and seasonings can be used for a hot mix of peppers, carrots, celery, and cauliflower.
Canning 54
Aunt Holly's (Miller) Homemade "Kahlua速"
4 cups sugar 2 cups boiling water 1 vanilla bean, slit length-wise, but not through 2 ounces instant coffee granules, not freeze-dried 2 cups brandy Directions: Mix sugar and coffee. Add water and stir until dissolved. Add brandy and stir. Pour into dark 1/2 gallon jug. Drop in vanilla bean. Age 30 days. Yield 1-1/4 quarts,
Grammy Miller's (Mildred Uvahn) Pop Corn Balls
1 pint dark Karo速 syrup About 1-1/2 cups pop corn kernels, popped 3 cups sugar Softened butter 3 tablespoon white vinegar Directions: Put popped corn in very large bowl. Combine Karo速, sugar, and vinegar in saucepan and cook at a low boil, stirring constantly, until you can "drop a thread" of syrup with spoon. Carefully pour syrup over popped corn. Gently mix well with large wooden spoon until popcorn is coated. Working quickly-mixture will be very hot-put some butter on hands and form balls about 2-3 inches in diameter. Makes 5-6 dozen balls. Appetizers, Beverages & Snacks
3
Aaron's (Zscheck) Holiday Egg Nogg
6 egg whites and 1/4 cup of sugar--Beat whites and sugar until standing in soft peaks. 6 egg yokes--Beat yokes till thickened. 1 pint of heavy cream and 1/2 cup of sugar--Beat cream until thickened, but not whipped hard. Fold yokes, whites, and whipped cream together. Add: 1 pint of whole milk, 5 ounces whiskey, 5 ounces Gosling's速 Black Seal Rum, and 3 ounces amaretto and stir. Serve cold in mugs, add grated whole nutmeg to taste.
Aunt Ellen's (Miller) Dandelion Wine
1 quart dandelion flowers, not stems or leave 3 pounds sugar 1 quart boiling water Juice of 2 lemons and 2 oranges 1 egg white 1 cake yeast, dissolved in warm water Directions: Mix flowers with boiling water and let stand 48 hours. Squeeze flowers with hands. Mix egg with sugar, juice of lemons and oranges and dissolved yeast, Add dandelion juice. Pour all into gallon jug. Add water to fill jug. Put jug in cool, dark place on pan or tray. Add water each day to keep jug full. Cannot be corked tight for 4-6 months. Appetizers, Beverages & Snacks
2
Nana's Pickled Beets and Pickled Eggs
Directions: Cook fresh red beets until tender. Peel off skins. Slice or quarter beets. In a sauce pan, boil 2 cups vinegar, 2 cups water, 2 cups sugar, dash of salt and dash of pepper. Pour boiling hot mix over beets and set aside to cool. Can be packed in jars and sealed with a water bath.
Pickled Eggs
Directions: Hard boil about 1 dozen eggs. Peel while still hot. In very large jar, add eggs to warm pickled beets and refrigerate. The eggs will take on the red color of the beets.
Canning 5
Index Acme Casserole~~~~~~~~~~~~~~~ 9 Acorn or Butternut Squash~~~~~~~20 APPETIZERS, BEVERAGES & SNACKS~~~~~~~~~~~~~~~~~~~ 1 Bakala~~~~~~~~~~~~~~~~~~~~~10 Baked Beans~~~~~~~~~~~~~~~~~26 Banana Nut Bread~~~~~~~~~~~~~34 Bar-B-Que Sandwiches~~~~~~~~~~10 Black Bottom Cup Cakes~~~~~~~~40 Blind Dates~~~~~~~~~~~~~~~~~ 5 BREADS~~~~~~~~~~~~~~~~~~~29 Breakfast Pizza~~~~~~~~~~~~~~~ 8 Broccoli Salad~~~~~~~~~~~~~~~~25 Canned Hot Peppers~~~~~~~~~~~54 CANNING~~~~~~~~~~~~~~~~~~51 Cherry Biscotti~~~~~~~~~~~~~~~39 Chicken Pot Pie~~~~~~~~~~~~~~11 Chocolate Cake~~~~~~~~~~~~~~~43 Cocktail Franks~~~~~~~~~~~~~~~ 5 Corn Bread~~~~~~~~~~~~~~~~~30 Corn Bread Dressing~~~~~~~~~~~24 Cranberry Sauce~~~~~~~~~~~~~~26 Dandelion Dressing~~~~~~~~~~~~23 Dandelion Wine~~~~~~~~~~~~~~ 2 DESSERTS~~~~~~~~~~~~~~~~~~53 Deviled Eggs~~~~~~~~~~~~~~~~~ 6 Dump Cake~~~~~~~~~~~~~~~~~42
Easy Corn Bread~~~~~~~~~~~~~~31 Easy Creamy Corny Bread~~~~~~~32 Easy Yeast Rolls~~~~~~~~~~~~~~~32 Egg Nogg~~~~~~~~~~~~~~~~~~~ 2 Fried Corn Meal Mush~~~~~~~~~~25 Frozen Margaritas~~~~~~~~~~~~~ 4 Fruit Dip~~~~~~~~~~~~~~~~~~~ 4 Green Peppers~~~~~~~~~~~~~~~12 Home Fries~~~~~~~~~~~~~~~~~28 Homemade “Kahlua®”~~~~~~~~~~ 3 Homemade Noodles~~~~~~~~~~~23 Ice Box Cookies~~~~~~~~~~~~~~37 Ice Cream Chocolate & Vanilla~~~~45 Krispy Peanut Butter Balls~~~~~~~44 Lasagna~~~~~~~~~~~~~~~~~~~~13 Lime Pickles~~~~~~~~~~~~~~~~~53 Macaroni & Cheese~~~~~~~~~~~~14 MEATS & CASSEROLES~~~~~~~~ 7 Mild Chili Sauce~~~~~~~~~~~~~~52 Moist White Cake~~~~~~~~~~~~~44 Molasses Cookies~~~~~~~~~~~~~48 Oyster Filling~~~~~~~~~~~~~~~~22 Pasties~~~~~~~~~~~~~~~~~~~~~16 Peanut Blossom Cookies~~~~~~~~~46 Peanut Butter Cookies~~~~~~~~~~38 Peanut Butter Icing~~~~~~~~~~~~43 Pecan Tassies~~~~~~~~~~~~~~~~49
Pickled Beets and Pickled Eggs~~~~55 Pierogie Casserole~~~~~~~~~~~~~28 Poor Man’s Cake~~~~~~~~~~~~~~41 Pop Corn Balls~~~~~~~~~~~~~~~ 3 Quick & Lazy Cranberry Sauce~~~~27 Saffron Nubbies~~~~~~~~~~~~~~33 Saffron Tea Bread~~~~~~~~~~~~~31 Salad Dressing~~~~~~~~~~~~~~~27 Shoo Fly Pie~~~~~~~~~~~~~~~~~36 Shrimp Jambalaya~~~~~~~~~~~~~17 SIDES & SALADS~~~~~~~~~~~~~19 Stromboli~~~~~~~~~~~~~~~~~~~18 SUBSTITUTIONS~~~~~~~~~~~~~58 Swedish Meatballs~~~~~~~~~~~~~15 Twice Baked Potatoes~~~~~~~~~~~21 Wet Bottom Molasses Cake~~~~~~~50 White Christmas Cut Outs~~~~~~~47
God is great, god is good. Let us thank him for our food. By his hands we must be fed. Give us Lord our daily bread. Amen
Appetizers, Beverages & Snacks
Nana's Touch Cookbook is dedicated to my Mom, Patricia Ann (Dawe) Miller. She is an amazing cook and has taught me just about everything I know about cooking. I have called her so many times over the years to ask how she cooks this or that and she has always eagerly offered her advice. Many of the recipes included here came from Mom. All the recipes include an extra measure of love, just like she has always added to her cooking. When I was young, Mom made sure we all sat down to dinner together. Holidays were special events centered around the dinner table. She would place her aunt's china on a lace table cloth and my sister and I would polish the silver. How I hated polishing silver! Yet now, it is a rather fond memory of the traditions Mom instilled in our family. To this day, we tease Mom about the amount of food she thinks we need for any meal. Her response is that she would rather have too much than not enough. Funny, I find I say the exact same thing. Oh, we disagree on how to make egg salad, or our favorite cuisine, but if it weren't for Mom, I probably would not have learned the special importance of the family meal. I don't know if Mom realizes what a legacy she has passed on to her children or not, but I do know the love she has put into thousands of meals over the years has not gone to waste. Her children and grandchildren, friends and neighbors, all know Pat as a woman who has given of herself through her love of cooking and her love people. ~Jody (Miller) Zscheck May 1, 2012 P.S. The illustrations throughout the cook book are reminiscent of how much Mom is known for her doodling.
Pat & Elwin’s grandchildren Aaron, Travis, Lindsay, Zach, Katie December 2011
Ingredient Substitutions Ingredient
Amount
Substitution
Baking powder
1 teaspoon
Brown sugar
1 cup, packed
Buttermilk
1 cup
Cream of tartar Fats for baking Flour--Cake Flour--Self-Rising
1 1 1 1
Shortening
1 cup
Sour milk
1 cup
1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar OR 1/4 teaspoon baking soda plus 1/2 cup buttermilk (decrease liquid in recipe by 1/2 cup) 1 cup white sugar plus 1/4 cup molasses and decrease the liquid in recipe by 1/4 cup OR 1 cup white sugar OR 1 1/4 cups confectioners' sugar 1 cup yogurt OR 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup 2 teaspoons lemon juice or vinegar 1 cup applesauce OR 1 cup fruit puree 1 cup all-purpose flour minus 2 tablespoons 7/8 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon of salt 1 cup butter OR 1 cup margarine minus 1/2 teaspoon salt from recipe 1 tablespoon vinegar or lemon juice mixed with enough milk to make 1 cup: Let stand 5 minutes to thicken
teaspoon cup cup cup
Table of Contents The Common Table Prayer Come Lord Jesus be our guest. Let these thy gifts to us be blessed. Amen
Appetizers, Beverages & Snacks~1 Meats & Casseroles~~~~~~~~~~~~~~~~~~7 Sides & Salads~~~~~~~~~~~~~~~~~~~~~~~~ 19 Breads~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 29 Desserts~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~35 Canning~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 51
Nana's Touch Cook Book More Than 50 Recipes Made With Love Compiled by Jody Lynn (Miller) Zscheck
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Let me introduce you. . .
Mildred Uvahn (Snyder) Miller
Elizabeth Ann (Griffith) Dawe
Pat & Elwin Miller Hannah "Auntie" (Griffith) & Bill Donahue
Holly, Brian & Jody Miller
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Nana's Touch Cook Book is a collection of recipes made with love. Many of the recipes came from the kitchen of my mom, Patricia Ann (Dawe) Miller. From the unusual, Bakala, to the everyday, Macaroni & Cheese, each recipe is part of a memory of Nana's kitchen and the love she put into every meal. Some of the recipes are from relatives and a few are my own, but all of them have earned the right to be called "comfort foods." Include these recipes in your menu for a touch of "Nana's love" in your meals.
Made in the U.S.A. Candy Lane Publishing