The Mom referred to is Odessa Simpson, who taught me to make this awesome dish in her 150-year-old kitchen. This is comfort food at its very best — rich, heavy, simple Pennsylvania Dutch cooking. It […]
While we were working on pot pie, talk turned to Thanksgiving traditions. Odessa turned to me and asked, “Do you stuff your turkey?” “Sometimes — if we cook it outside on the grill, we don’t. […]
This can be done with Saltines, Ritz crackers, or even oyster crackers (little miniature ones). People LOVE these. Spread peanut butter on one cracker and top with a second cracker. Dunk in dipping chocolate and […]
When you make a pumpkin pie using the Libby’s canned pumpkin and the Libby’s recipe, make the following two changes: 1 – use half brown and half white sugar 2 – add 1/2 C sweet […]
This makes enough for one or two pies. It’s a farmhouse recipe, no precise quantities. The hamburger provides “umami” flavor that offsets the sweetness. About 2 lbs of hamburger A lot of raisins About as […]
Take a jar of hamburger chips — just the regular pickle,s not garlic or kosher dills. Drain them. Cover with granulated sugar and refrigerate for at least two weeks. You can add more sugar halfway […]
Mix and chill until firm: 2 packages lime jello 1 C crushed pineapple (drain first, save the juice) 3-1/2 C water Mix and chill until firm: 2 packages strawberry jello 3-1/2 C water Heat pineapple […]
5-6 C sliced carrots, cooked and drained 1 can tomato soup 1/2 C salad oil 3/4 C vinegar 1 t worcestershire sauce 1 medium onion, sliced thin 1 t dry mustard 1 t salt 1 […]
I’ve modified this to make 4 flavorful half-cup servings, and I’ve simplified the instructions as well. The original recipe is at the bottom. 2 C milk 3 T sugar 1/2 C crushed saltine crackers 1/2 […]
The cookie part of this recipe can also be used to make large pumpkin whoopie (woopie) pies. Fill them with white cream from the woopie pie recipe instead of the caramel frosting. 3 C sugar […]
Copyright 2018 Margaret Meps Schulte. All rights reserved.
