Fruit Salad (From Geneva)

This typed up recipe card was taped into a book. Hopefully there isn’t anything on the back side because it would have ripped either the book or the card to remove it. But, it seems like a complete recipe for an interesting pudding fruit salad. I don’t know if you would put this in a … Continue reading

Apple Cake

I do have a problem. Several, really lol. But one of my biggest problems is that I have both a great memory but am forgetful. I can remember the exact clothing I was wearing when I met my husband 19 years ago, but I often can’t remember if I have used a recipe or not. … Continue reading

Pickled Red Beets

As a girl, my mother would make pickled beets for me, because I love them. We grew our own beets in the yard. As an adult I still love pickled beets, and I am particular about how sweet or tangy they ought to be. I don’t like them to be too sweet, which is what … Continue reading

Zucchini Relish

This is clearly a summer canning recipe for pickled zucchini relish. It might be good, although I haven’t tried it myself. You will need a large crock or other type of container to hold the relish as you are making it. It also will need to be properly canned, and while it doesn’t indicate the … Continue reading

Easy Pizza Crust

Although there are no instructions here, it doesn’t take a genius to figure out it should all be combined. Once combined, however, the rest is up to you to figure out, I guess! My assumption is it is ready to use for making pizza. I might try this one. Sprinkle your pizza pan with cornmeal … Continue reading

Sweet & Sour Brisket

This feels like a Sunday Roast kind of recipe! We never really had Sunday Roast in my family, we had Monday Night Soup though. :-) So, on this recipe, it references that no steam should escape from the roasting pan. I wonder if you could make this in a roast pot with a well sealed … Continue reading

Chicken Francoise

This recipe is probably misspelled and is really for a dish called Chicken Francaise – which is a battered chicken breast served with a lemon sauce. It is thought to originate in New York City or possibly Rochester. Francaise style is to dredge the item through flour and egg wash before sautéing it. Although no … Continue reading