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This recipe signals the end of the tomato season. When I was comparing chutney dishes with my...
Kate offers these tasty doughnuts with maple syrup for dunking. She always uses sour milk or...
Mary Schmaltz reminds cooks to keep these rules in mind when making jam: don’t double jam recipes...
You may use either the Pie Crust for Two (Two-Crust) Pies or the more unusual Bride’s Pie Crust, or...
This is a recipe my mother passed on to me. It’s tart without being sour and delicious on...
This street-food favorite from Mexico really caught our eye and our tastebuds. You can kick up (or...
Sherbets make a refreshing finish to many meals when a heavier dessert might seem too filling....
You can really taste the lemon in this. Be prepared to hand out the recipe every time you serve it.
This recipe is from my mother-in-law and it makes the best lemonade I have ever tasted.
Wonderful with just the right amount of spices. A great drink any time, especially during the...
“This is one of our most popular dressings at the inn. It requires little preparation time and...
Place the pork in the freezer for 30 minutes before you begin slicing it – you’ll get thinner ...
This is a Louisiana favorite. Many years ago, red beans and rice were served for lunch in New...
A good dressing for the not-so-slim. But non-dieters like it, too.
I usually make a year’s supply at a time. Serve this chutney at buffets to enhance cold sliced ham...
I created this sauce through my many years of commercial cooking. I found that my family really...
A classic biscuit laced with maple sugar. A welcome bit of New England for this dinner menu and...
Very sweet candies for a special treat.
Good on puddings or an unfrosted cake.
In 1889, Italy’s Queen Margherita visited Naples, which most people agree is the birthplace of...
A very tasty dish that you can do ahead of time and pop into the oven at the last minute. Good for...
Mayonnaise is often called the mother of sauces. It is easy to make if you remember to have the...
This refreshing frozen treat captures the rich, sweet flavors of a local favorite.
This tasty mincemeat mixture makes enough filling fir close to a dozen pies, but you can make one...
From a very old recipe. If this is made during the hunting season, the neck meat of the venison can...
An old-fashioned candy that requires pulling.
Of French Canadian origin, each added their own special touch to the recipe. This is my mother’s...
Like their luxe cousins – white and black truffles – morels have a heady, earthy scent, amplified...
Hot cider fills the house with a delicious fragrance. Make it for brunch or just to have throughout...
This creates a delightful aroma. Use burgundy or any other full-bodied red wine.
Be careful to keep the wine below the simmering point. Once it boils, it spoils.
Let this tangy mushroom-herb mixture cool to room temperature, then refrigerate for several days,...
This recipe was a favorite of Bertha Robb’s mother-in-law, Christine, who had a spoonful of maple...
Exquisite in color and subtly tart, an elegant after-dinner drink.
This recipe is just a favorite after-school snack that I make every once in a while. Really GOOD!
Big batch of the best pumpkin jam!
If you prefer, substitute ginger ale for the champagne.
Dorothy Oliveira of Rehoboth, Massachusetts, a cook at the local elementary school and owner of a...
A family recipe, this light and airy dish is almost a souffle.
An elderley patient of mine gave me this recipe almost 15 years ago. It is great with soups or...
Finding most breads of this kind to be lacking in the amount of oatmeal included, Mabel developed...
Soda crackers are the usual Yankee accompaniment to chowders, eaten with and crumbled in the soup....
Family recipe passed down over the generations.
“We have been asked for this recipe hundreds of times but it has never been given out before. Eggs...

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