Famly Recipes

The American Woman's Cook Book. Margie Oakes used this cookbook to raise her family.
The American Woman's Cookbook, by Ruth Berolzheimer, was originally published in 1938 by the directors of the College of Home Economics of Cornell University.

Some of the game recipes in the book were shared by nephew, Stuart Oakes, who found a copy in a used book store.

Opposum Roast, Terrapin with Mushrooms, Roast Squirrels, however there is also White Mountain Cake, English Plum Pudding, Rechauffe of Lamb, Timbales of Toast


Family Recipes

Click Title to See Recipe

Mardie Oakes Recipe Books



Szechuan Noodles
Connie’s Eggplant

Julie’s Tortilla Soup
Grilled Chicken Sarma

Pecan Cranberry Pie
Mom’s So Good Cranberry Bread
Andrea’s Espresso Fudge Cake



Decadent Chicken with Green Chiles and Onions

Indian Cilantro Sandwiches
Boston Brown Bread
Macaroni and Gruyere Cheese


Sundried Tomato Eggplant Frittata
Brioche French Toast with Pears
Sweet Potato Hash Browns
Picnic Spinach Pie
Old Fashioned Oatmeal
Breakfast Bloody Mary
Mimosa a la Emeril
Bolo's Sangria

Focaccia Sandwich
Pesto Blue Cheese Pizza

Indian Red Lentil Soup
Asparagus Soup

Chocolate Sherry Cream Bars
Carrot Cake
Lemon Squares


Chili Like You WISH Momma Used to Make
Chicken Enchiladas with Some Kick
Acorn Squash with Italian Sausage & Rigatoni

Garlic and Shallot Pasta

Curried Cauliflower
Chicken or Beef Satay
Sautéed Spinach with Pine Nuts and Raisins
Sweet Potato Soufflé

Homemade Applesauce
Orange Whole Wheat Pancakes
Sour Cherry Oatmeal Scones
Good Old-Fashioned Pancakes

Summer Corn Chowder

Apple Crisp
Baked Chocolate Tart
Pan-Seared Banana & Vanilla Ice Cream
Pears in Red Wine Sauce


Brie with Raspberries and Rosemary
Prosciutto, Fig Jam and Gorgonzola Crisps
Blini with Salmon Roe

Butternut Squash with a Chipotle Creme Fraiche
Caldo Verde
Fresh Corn Soup

Brazilian Chicken Stew
Shrimp Tomato Pasta
Chicken Spring Rolls
Spinach, Warm Scallops & Spicy Pecan Praline

Deron's Macaroni and Cheese
Tamales with Tomatillo Salsa

Fruit Salad with Mint
Treebeard’s Overnight Coffee Cake
My Mom's Cheese Blintzes
My Mom's Banana Bread
Extreme French Toast & Pears

Key Lime Pie

Green Apple Martinis
Fresh Lime Sodas (sweet.salty.or sweet&salty)


























PDF for Printing
  • Grandmother Oakes' 1234 Cake
  • From Stuart Oakes

    Or follow traditional cake making directions, which I grabbed off of the internet.
    In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes.
    Add eggs, one at a time, beating well after each addition.
    In a medium bowl, stir together dry ingredients. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition.
    Stir in extracts.
    Pour batter into prepared pans (smoothing tops if necessary). Bake until a wooden pick inserted in center comes out clean, 28 to 30 minutes.
    Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.

    A typical mid-century icing for 1234 cake (from Peggy Flanagan, Joylene's cousin on the Whatley side). Grandmother Oakes certainly at least knew of this icing...it was very popular for coconut cakes.

    Cook sugar, water & Karo until it makes a long string (low heat) (Note: This string will float around in the air).
    Beat egg whites until stiff and slowly add syrup.
    Add vanilla. Beat until icing stands in peaks.
    Double the recipe for a 3 layer cake.
    Tip: measure Karo in spoon first, then pour hot water in spoon and it will wash out the residual corn syrup. Have hot water sitting on a pad on the counter.

    PDF for Printing
  • Grandmother Oakes's Bread and Butter Pickles


    4 quarts cucumbers, sliced 1/4 inch thick
    1 1/2 cup onion (or more)
    2 large garlic cloves
    1/3 cup canning salt
    2 quarts ice
    4 1/2 cups sugar
    1 1/2 tsp turmeric
    1 1/2 tsp celery seeds
    2 tablespoons mustard seeds
    3 cups white vinegar

    Slice pickles and onions and garlic. Cover with salt and ice then let stand 3 hours. Discard garlic.
    Bring other ingredients to a boil.
    Add pickles & bring back to a boil. Can per USDA directions.
    Note; Grandmother Oakes would have hot-water canned these for 5 minutes in pint jars. Modern guidelines dictate 10 minutes for pints, 25 minutes for quarts. I find it is best to use pints as the pickles taste fresher not having been boiled for so long.

    Uncle Charlie's Chuckwagon Rice (by way of Azile Logue)
    1/4 medium bell pepper
    1 medium onion, finely chopped
    1/2 jalapeno, finely chopped
    1/4 cup butter, melted.
    1 four ounce cane or 4 oz fresh mushrooms (champignon de Paris)
    1 ten and 1/2 ounce can chicken broth
    1 cup uncooked rice

    Saute onions, bell peppers and jalapeno in butter. Add mushrooms, liquid, and rice. Cover and bake at 350 degrees for 30 to 35 minutes.

    PDF for Printing
  • Madeleines de Commercy

  • This recipe was brought back from France by Julia Child. It can't be topped--except with Chocolate.


    2 beaten eggs
    2/3 cup sugar
    1 cup AP flour
    4 oz butter
    pinch of salt
    1/2 tsp vanilla
    zest of 1/2 lemon
    3 drops of lemon juice
    1 tablespoon flour (for the molds)
    1 1/2 tablespoon butter for the madeleine molds

    Bring all ingredients to room temperature.
    Combine flour and sugar, then add 3/4 of the eggs. beat with a spoon into a heavy cream. Rest 10 minutes
    Bring butter to a boil until it begins to brown. (be careful!! it can burn in a heartbeat)
    Cool the melted butter until still liquid.
    Beat the remaining bit of egg into the batter and stir in the cool butter.
    Stir in salt, vanilla, zest, and lemon juice.
    Refrigerate 1 hour.
    Mix the flour and soft butter for the molds together.
    Prepare pans with butter/flour paste and refrigerate.
    Drop batter into cold pans. It is important that everything is very, very cold.
    Bake 375 degrees for 15 minutes. These will have the hump on top if you use the madeleine pans that look like scallops. Don't overfill the pans. You can dip the tips in melted chocolate or dust with powdered sugar.
    Dip in hot tea and write a 1,000 page book about wasting time in your bedroom.

    PDF for Printing
  • Chicken Paprikash

  • This recipe was sent by Stuart Oakes.

    SERVES 4

    In this rendition of the Hungarian classic, the natural juices of chicken, bell peppers, onion, and tomatoes are released during the
    braising process and then enriched with sour cream to create a dish that’s especially comforting in cold weather. Serve with buttered egg noodles; rice or mashed potatoes are also good options


    8 (5- to 7-ounce) bone-in chicken thighs, trimmed
    Salt and pepper
    1 teaspoon vegetable oil
    1 large onion, halved and sliced thin
    1 large red bell pepper, stemmed, seeded, halved widthwise, and cut into thin strips
    1 large green bell pepper, stemmed, seeded,
    halved widthwise, and cut into thin strips
    3 1/2 tablespoons paprika
    1 tablespoon all-purpose flour
    1/4 teaspoon dried marjoram
    1/2 cup dry white wine
    1 ( l4.5-ounce) can diced tomatoes, drained
    1/3 cup sour cream
    2 tablespoons minced fresh parsley

    I. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until shimmering. Add 4 chicken highs, skin side down, and cook without moving them until skin is crisp and well browned, about 5 minutes.

    Using tongs, flip chicken and brown on second side,  Transfer to large plate. Add remaining 4 chicken thighs to pot and repeat, then transfer to plate and set aside. Discard all but 1 tablespoon fat from pot.

    2. Add onion to fat left in Dutch oven and sauté over medium heat until softened, 5 to 7 minutes. Add bell peppers and sauté until onions are browned and peppers are softened, about 3 minutes. Stir in 3 tablespoons paprika, flour, and marjoram and cook, stirring constantly, until
    fragrant, about 1  minute. Add wine, scraping pot bottom with wooden spoon to loosen brown bits. Stir in tomatoes and 1 teaspoon salt. Remove and discard skins from chicken thighs, then nestle chicken under onion and peppers and add accumulated juices to pot. Bring to simmer, cover and place pot in oven. Cook until chicken offers no resistance when poked with tip of paring knife, but still clings to bone, about 1 ¼ hours. (Stew can be cooled to room temperature, covered , and refrigerate for up to  3 days. Bring to simmer over medium-low heat   before

    3. Combine sour cream and remaining 1/2 tablespoon paprika in small bowl. Remove chicken from pot and place portion on each plate. Stir few tablespoons of hot sauce into sour cream to temper, and then stir mixture back into remaining peppers and sauce. Ladle peppers and enriched sauce over chicken, sprinkle with parsley, and serve immediately.

    Chicken paprikash is an easy-to-make braise with succulent chicken, a balance of heat, spice, and aromatics, and a rich, flavorful sauce with paprika at center stage. To get to this goal, we pared down the usual mile-long ingredient list. Sautéing a handful of aromatics and vegetables in the fond led to a rich base for our sauce, which we enhanced with paprika twice: once while sautéing the vegetables to let its flavor bloom, then once again when adding sour cream to finish the dish.

    DITCH THE SKIN Just  as for Chicken Provencal, we ditch the skin after browning to prevent the accumulation of excess fat and a greasy sauce. To do this, grasp the skin from one end of the browned and cooled chicken thighs and simply pull to separate it from the meat.

    Choosing Your Paprika
    The brilliant red powder we call “paprika” comes from dried pods (fruit) of the plant species Capisicum annuum L., the family of peppers that range from sweet bells to the very hottest chilies. Several varieties of this clan are used to produce paprika and as a result there are many different kinds of paprika. We found that chicken paprikash is best flavored with Hungarian sweet paprika. Other sweet paprika can deliver good results but don’t use hot paprika in this dish.

    Temper, Temper If sour scream is added directly to the pot it can curdle—especially when added to a hot sauce made acidic with tomatoes. The tomato acid neutralizes some of the electrical charges on the proteins in sour cream (mostly proteins called casein), causing them to be more prone to clump together (coagulate) and separate (curdle), Tempering the sour cream (stirring some of the hot liquid from the stew pot together with the sour cream in a small bowl, then adding the warmed mixture to the pot.) helps to prevent curdling, however. This is because the addition of a small amount of the warm liquid dilutes the protein in the sour cream and gradually brings them all up to temperature.  Any extra fat in the cooking liquid also helps to coat the proteins and prevent them from clumping.
    PDF for Printing
  • Turnip Greens Soup

  • From Floyd and Betty Oakes.


    1 Pound Smoked Sausage
    1 Large Onion, Chopped
    1 28 Oz Can Margaret Holmes Seasoned Turnip Greens
    14 ½ to 16 Oz Can Chicken Broth
    10 Oz Can Original Rotel Tomatoes
    14 ½ to 16 Oz Can Blackeye Peas
    14 ½ to 16 Oz Can Navy Beans
    14 ½ to 16 Oz Can Great Northern Beans

    Cook sausage and onion to soften onion. Add remaining ingredients and simmer 30 minutes or so.

    NOTE:  Conecuh brand sausage works well and is available at WalMart. Because the turnip greens are very salty, I usually drain and rinse two cans of the beans to cut down on salt. You could also use reduced sodium chicken broth if desired.


    PDF for Printing
  • Glazed Bleu Cheese Meatballs and Wild Rice with Mushrooms

  • This recipe is for those who love the combination of blue cheese and beef. Serve as an entree with rice or mashed potatoes, or make them a smaller size and keep them warm in a crockpot as an appetizer at your next party.



    1 pound lean ground beef
    1/2 cup crumbled blue cheese
    1 tablespoon sliced green onions
    1 teaspoon Worcestershire sauce
    1/4 teaspoon salt
    1/4 teaspoon seasoned salt
    1/4 cup butter
    1/2 cup whipping cream
    Chopped parsley

    Combine beef with blue cheese, onion, Worcestershire sauce, salt and seasoned salt. Shape into 12 meatballs.

    Melt butter in a skillet. Add meatballs and brown on all sides. Cover skillet. Cook over low heat for 5 minutes. Remove meatballs with a slotted spoon and put them in a serving dish. Add cream to drippings. Cook over medium to high heat, stirring, for about 2 minutes or until sauce is satiny. Spoon glaze over meatballs and sprinkle with parsley. Serve immediately.

    Glazed Blue Cheese Meatballs PDF for Printing

  • Wild Rice with Mushrooms:
  • Serve with meatballs or as a side dish for roasts or broiled salmon. Halve the recipe ingredients for two servings, or double the ingredients for eight servings.

    2/3 cup uncooked wild rice
    2 cups boiling water
    1/4 cup butter
    1 tablespoon finely chopped green onion
    1 tablespoon minced parsley
    1 tablespoon minced chives
    1 tablespoon minced green bell pepper
    1/2 pound fresh mushrooms
    1 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    Dash of nutmeg

    Wash wild rice in four changes of water; drain. Add rice to boiling water. Cook, covered, at a simmer for 45 minutes, or until the rice has absorbed all the liquid. Set aside.

    Melt the butter. Add the onion, parsley, chives and green pepper. Cook over low heat for 3 minutes, stirring. Add whole mushrooms and sauté over
    medium heat for 5 minutes. frequently stirring. Combine cooked wild rice and the vegetable mixture. Add salt, pepper and a dash of nutmeg. Toss lightly to blend.

    Wild Rice PDF for Printing

  • Coffee Souffle:
  • This recipe comes from a recipe book my Grandmother Winter made for me for Christmas in 1956.  Grampa loved coffee ice cream and all sorts of coffee desserts—including that classic New England “don’t waste anything” dessert—coffee jello (served with whipped cream, of course!)


    1 ½ C infusion or drip coffee, or use 2 rounding tsp. instant coffee in 1 ½ C hot water,
    ½ C milk,
    2/3 C sugar,
    ¼ tsp. salt,
    3 eggs, separated,,
    ½ tsp. vanilla,
    1 tbsp. Knox gelatin.
    Mix coffee infusion, milk, ½  of sugar and gelatin, heat in a double boiler. 
    Add remaining sugar, salt, egg yolks (slightly beaten), and cook about 5 minutes or until slightly thickened. 
    Remove from stove, add egg whites (stiffly beaten) and vanilla. 
    Serve very cold with cream.

    Coffee Souffle PDF for Printing

  • Fruit Cake (Old English Pork Cake):
  • Fruit Cake (Old English Pork Cake)—recipe over a hundred years old in 1950 --from our Campina Court neighbor, Mrs. Robert (Bertha) Colvin

    A part of our Christmases for many years was the fruitcake baking. Mom had gotten the recipe from a neighbor on Campina Court, Bertha. Colvin, who lived about 2 or 3 houses up in the direction of the Spiroffs. The recipe was 100 years old when Mom got it, so it is now about 160 years old. Mom liked the dark fruitcake and shared it with friends, some of whom suggested that she bake it and sell it. For many years, that is how Mom earned money for Christmas. She saved coffee cans all year long (half pound cans), some were baked in loaf pans, or ring pans and all of us helped with the stirring, measuring, weighing, and decorating. For a number of years, I think she made several hundred pounds of fruitcake to sell.  She earned money to spend for Christmas that way. I still make a small batch every Christmas (as of 2011) and send a piece to my siblings--a bit of home from Christmases past. I usually do the baking just after Thanksgiving and I love the way it makes the house smell--like home. Nancy Winter Hatch has now been making it for the past few years.

    This is 1/4 of the recipe Mom used to make many times over.  The 4 of us kids were involved with the baking process as soon as we were old enough to help stir—it was hard work!!


    1/4-pound salt pork
    1 C boiling hot strong coffee
    1 cup of dark brown sugar
    1/4 C molasses
    1/4 tsp. baking soda
    1/2 pound (or more) golden raisins
    1/4 pound of pecans (or more)
    1/4 pound of walnuts
    1/4 pound of dates, (cut up)
    1/8 bottle of rum flavoring
    2-pounds mixed candied fruit
    2-1/4 C flour
    Scant 1 tsp. each ground cinnamon and ground nutmeg

    Grind salt pork. Pour hot coffee over it. Stir. Add sugar. Add 1/4 tsp. soda to molasses and add to other mixture. Add other ingredients mixed with flour. Stir to mix.
    First grease pans and then put a shallow layer of flour on the bottom. Line pan completely, bottom and sides, with waxed paper.  Decorate tops of loaves with candied cherries and pineapple, if desired.
    Bake at 275-300 for 1 to 1-1/2 hours, testing with toothpick to see if it is done. The toothpick should be clean when withdrawn from the cake

    After the cake has cool. Soak cheese cloth in rum and then wrap several layers around the rum. Wrap cakee in foil. During the next week or so periodically open it up and add additional rum to the cheese cloth.

    Fruitcake PDF for Printing


  • Peanut Whirls:
  • Peanut Whirls from Aunt Chris Winter through Velma Winter.


    1/2 C vegetable shortening
    1/2 C creamy peanut butter
    1 C sugar
    1 egg
    1 tsp. vanilla extract
    1-1/4 C of sifted flour
    1 tsp. soda
    1/2 tsp. salt
    2 Tbsp. milk
    1 pkg (6 oz.) semi-sweet chocolate bits, melted and cooled

    Cream shortening, peanut butter and sugar until light. Beat in egg and vanilla. Add sifted dry ingredients and milk. Chill until firm enough to roll into two small rectangles. Spread with chocolate, roll as for jelly roll. Chill 1/2 hour. Cut in 1/4 inch slices, put on cookie sheet and bake in 350 oven for about 10 minutes. Makes 3 1/2 dozen cookies.

    Note: If necessary to chill dough longer than 1/2 hour, warm up slightly before slicing as choclate become brittle if chilled too long.

    Peanut Whirls PDF for Printing


  • Chocolate Sherry Cream Bars:
  • These came from Eva Riley.


    4 oz, baking chocolate
    1 C butter
    4 eggs
    2 C sugar
    1 C sifted flour
    ½ tsp. salt
    1 tsp. vanilla

    Preheat oven to 325 degrees.  Melt chocolate and butter over boiling water.  Cool slightly.  Beat eggs till light and gradually add sugar.  Then add chocolate and butter, flour, salt, and vanilla.  Beat 1 full minute.  Pour into greased and lightly floured 10 X 14 pan.  Bake 25 minutes.  Cool.


    ½ C. butter
    4 C powdered sugar
    ¼ C cream
    4 Tsp sherry
    1 C chopped pecans

    Beat butter and sugar.  Add cream and sherry gradually.  When light and fluffy, add nuts and mix.  Spread over chocolate bars and chill.


    1-6 oz. pkg (or less) semi-sweet chocolate (or a combination of semi-sweet and     bittersweet)
    3 Tsp water
    4 Tsp butter

    Melt chocolate bits with water and butter.  Drizzle over the chilled filling.  Chill again before cutting into bars.  This is quite rich—so it can make 48 or more bars.  Keep any leftovers in the refrigerator.


    Chocolate Sherry Cream Bars PDF for Printing


  • Mom’s Flank Steak and Rice Piquant:
  • From Lois Winter.

    ¼ C soy sauce
    2 Tbsp salad oil
    1 Tbsp wine vinegar
    2 Tbsp honey
    ½ tsp. ground ginger
    1 clove garlic, peeled and sliced

    Mix above together and pour over scored flank steak.  Marinate at least ½ day—overnight is best.  This also works very well with boneless, skinless chicken breasts.    Grill over charcoal—6 minutes on one side and 5 minutes on the other (same for chicken).  Allow the meat to rest for about 5 minutes.  Slice on the diagonal and serve.


    Rice Piquant
    1 C water
    ¾ stick of butter or margarine
    1 can beef consommé
    1 C uncooked rice
    Parsley and sliced onion, mushrooms, almonds, etc.

    Warm the butter and water and consommé.  Add to rice in a casserole dish.  Slice onions (and whatever else you are using) over the top.  Place in a 350 degree oven and bake for 45 minutes uncovered and 15 more minutes covered.


    Mom's Flank Steak and Rice Piquant PDF for Printing


  • White Pizzas with Arugula:
  • Recipe courtesy Ina Garten for Food Network Magazine

    Prep Time:
    40 min
    Inactive Prep Time:
    40 min
    Cook Time:
    25 min
    6 pizzas

    For the dough:

    1. 1 1/4 cups warm (100 to 110 F) water
    2. 2 packages dry yeast
    3. 1 tablespoon honey
    4. Good olive oil
    5. 4 cups all-purpose flour, plus extra for kneading
    6. Kosher salt
    7. 4 cloves garlic, sliced
    8. 5 sprigs fresh
    9. 1/4 teaspoon crushed red pepper flakes 

    For the topping:

    1. 3 cups grated Italian fontina cheese (8 ounces)
    2. 1 1/2 cups grated fresh mozzarella cheese (7 ounces)
    3. 11 ounces creamy goat cheese, such as montrachet, crumbled

    For the:

    1. 1/2 cup good olive oil
    2. 1/4 cup freshly squeezed
    3. Freshly ground black pepper
    4. 8 ounces baby arugula
    5. 1 lemon, sliced

    Mix the dough.
    Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.

    Knead by hand.
    When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.

    Let it rise.
    Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.

    Make garlic oil.
    Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.

    Preheat the oven to 500 F. degrees. (Be sure your oven is clean!)

    Portion the dough.
    Dump the dough onto a board and divide it into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.

    Stretch the dough.
    Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.)

    Top the dough.
    Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are and the cheeses begin to brown.

    Make the vinaigrette.
    Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.

    Add the greens.
    When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.

    TIP Make sure the bowl is warm before you put the water and yeast in; the water must be warm for the yeast to develop.

    TIP Salt inhibits the growth of yeast; add half the flour, then the salt, and then the rest of the flour.

    TIP To make sure yeast is still "alive," or active, put it in water and allow it to sit for a few minutes. If it becomes creamy or foamy, it's active.

    White Pizzas with Arugula PDF for Printing


  • Incredible Chocolate Frosting:
  • From a St. Andrews School parent.


    18 ounces of semi-sweet chocolate (I use chocolate chips)
    2 sticks of butter
    Dash salt

    Melt the chocolate chips in a double boiler. Add the cold butter 2 tablespoons at a time and stir in.  The butter will melt as you go along.  Keep adding until all of the butter is incorporated.  This takes a while, but it is worth it!  When all of the butter has been added and if the frosting is thin, just let it sit a while or put the pan in cool water, stirring occasionally, to cool the frosting until it is of spreading consistency.  Enough to frost a 2 or 3 layer cake.  Refrigerate the cake, removing it from the refrigerator a while before serving to allow it to warm up a bit .

    Incredible Chocolate Frosting PDF for Printing


  • Jambalaya:
  • Jambalaya recipe from Mimi Nichols, fellow docent LBJ Library.
    Serves 10-12


    2 lbs. raw shrimp/chicken (sometimes I just do chicken)
    1-2 lbs. smoked sausage (any kind of sausage works)
    1 can Campbell's Beef Bouillion
    1 can Campbell's Onion Soup
    1 8 oz. can tomato sauce
    1 stick of butter melted
    1 1/2 cups chopped bell pepper
    1/2 cup green onion, chopped
    1/4 cup parsley
    2 cups raw Uncle Ben's rice
    garlic powder, pepper to taste

    Mix all raw ingredients.  Bake in covered casserole or baking dish at 350 degrees for 1 hour, 15 minutes.

    Jambalaya PDF for Printing


  • Pat Oakes' Thanksgiving Rolls:
  • Pat Oakes's Thanksgiving Rolls, a.k.a. "Olde Mill" Sunday Rolls

    Mix:  ½ C shortening (or oil)
             1/3 C sugar
             1 tsp. salt
             ½ C boiling water
    Add:  1 egg to above and stir
    Dissolve:  1 pkg. yeast in ½ C warm water
    Add this to the above.
    Add 2 C whole wheat flour and 1 C white to the above.

    Stir, knead briefly with some whole wheat flour, place in a greased bowl, turn the dough so that the top is greased, and refrigerate until firm (can be overnight if you wish).  On a floured countertop, roll out until about ½ inch thick.  Cut in circles using a drinking glass or a biscuit cutter (re-roll scraps to make more rolls). Melt a stick of butter in a 9 X 13 pan and dip each circle into the melted butter (both sides) and then fold the circle in half.  Continue until all of the circles are buttered and folded.  Let rise for about an hour or until doubled in size.  Bake until browned in a 425 degree oven (I don’t know how long—10--12 minutes or thereabouts—the recipe is vague!)


    Thanksgiving Rolls PDF for Printing


  • Boston Brown Bread:

    1 cup flour
    1 tsp baking powder
    1 tsp soda
    1 tsp salt
    1 cup corn meal
    1 cup of whole wheat flour
    2/3 cup molasses
    2 cup buttermilk
    1 cup raisins

    1. Mix ingredients. 
    2. Half fill three 1 lb coffee cans and cover tightly.
    3. Steam 3 hours on rack in covered pan using small amount of boiling water.
    4. Uncover cans and place in 450-degree oven for 5 min.
    5. Remove bread from pans.

    Boston Brown Bread PDF for Printing


  • Nodie Murphy's Artichoke Dip:

    1 cup grated Parmesan cheese.
    1 cup mayonnaise
    1 small can of chopped green chilis
    1 14 oz. can of artichokes-drained

    1. Mix ingredients and bake 25-30 minutes at 325-350 degrees until bubbly.
    2. Serve with chips or crackers.


    Nodie Murphy's Artichoke Dip PDF for Printing


  • Grandma Velma Winter's Queen of Bread Puddings:
  • Bread Pudding recipe from Velma Winter.


    4 slices of buttered bread
    1 C brown sugar (packed down)
    2 eggs
    ½ tsp. nutmeg
    ¼ tsp. cinnamon
    1 tsp. vanilla
    ½ tsp. salt
    2 1/3 C milk

    Put brown sugar in bottom of buttered baking dish. Lay slices of buttered bread over it. Beat eggs, add salt, vanilla and milk, pour over bread. Sprinkle with nutmeg and cinnamon.

    Bake in 350 degrees oven about 1 hour. The sugar forms a syrup. Us3 as sauce.

    Below is recipe in Velma’s handwriting.

    Bread Pudding PDF for Printing


  • Turkey or Chicken Tetrazinni:
  • Peanut Whirls from Aunt Chris Winter through Velma Winter.


    2 C cooked diced turkey or chicken
    ¼ pound butter
    8 ounces fresh mushrooms, sliced
    1 pint heavy cream
    1 Tbsp sherry
    2 Tbsp.  dry white wine
    Salt and pepper
    3 Tbsp flour
    2 Tbsp butter
    ½ pound thin spaghetti, cooked al dente
    3-4 Tbsp grated Parmesan cheese

    Melt the ¼ pound butter in a skillet and sauté the mushrooms for 2-3 minutes.  Add turkey or chicken, cream, wine, season to taste and heat almost to boiling.   With your fingers, knead flour and 2 T butter together to a smooth paste and stir into the chicken mixture, continuing to stir until smooth and somewhat thickened.  Let simmer about 5 minutes.

    Place cooked spaghetti in the bottom of a shallow casserole.  Pour the cream mixture over the pasta and sprinkle with the grated Parmesan.   Bake for about 30 minutes at 375 degrees or until browned on the top.    Serves 4. 

    Tetrazinni PDF for Printing


  • Cougatsill Frétard—Squash Omelet:
  • Recipe from my Aunt Florence (a good New Englander who married my Italian Uncle Nick Caldarone!)

    Sauté 2 or 3 slices of onion in oil with 1 stalk of sliced celery.  Slice two small zucchini squash and sauté along with the onions and celery until tender-crisp.  Add a few pieces of tomato—fresh or canned—I used about ½ cup of fresh cherry tomatoes—until barely cooked.  Season to taste with salt, pepper, and basil.

    Beat 6 or 7 eggs until foamy and a little more.  Season with ½ teaspoon salt, 2 tablespoons grated Parmesan cheese (or a little more), and a bit of pepper.

    In a 9 or 10 inch non-stick skillet,  heat just enough oil to coat the bottom of the pan.  Pour in the egg mixture.  Spoon the vegetable mixture on top of the egg mixture.  Using a rubber spatula, lift up the edges of the omelet and let the uncooked egg run over to the edge.  Continue until the egg mixture is set.  If you are ambitious, turn the omelet.  I can’t do that, so I just cut it into wedges or squares (depending on the pan I use) and serve that way. 

    Serves 5-6.  It is easy to make the recipe larger or smaller—adjust as needed.

    Cougatsill Frétard PDF for Printing


  • Spinach Balls from Nandita Sarma:
  • From Nandita Sarma


    2 10-ounce packages of frozen chopped spinach, thawed and drained
    1 Tbsp minced dry onion or 4 T sautéed finely chopped onion
    2 cups herb seasoned croutons (I used Pepperidge Farm stuffing mix)
    1 cup grated Parmesan cheese
    Dash or two of cayenne pepper (if desired)
    2 beaten eggs
    3 Tbsp softened butter or margarine

    Mix drained spinach  with eggs, butter, and onion.  Add the rest of the ingredients, mix together,  and let stand for about 10 minutes.  Shape into 1 inch balls and place on a shallow pan.  Cover and freeze.  Place on cookie sheet.  Bake at 375 degrees for 15-20 minutes.  Makes about 48.

    Spinach Balls PDF for Printing


  • Salmon a la Sarah and Joe:
  • From Sarah Oakes and Joe Pierce.


    3/4 C white wine
    2 Tbs olive oil
    2 Tbs lemon juice
    1 tsp lime juice (or 1 tsp lime zest)
    1 tsp oregano
    1 tsp basil
    1 tsp thyme
    3 cloves garlic

    1 lb salmon

    Mix up marinade and marinate salmon for 30-60 minutes (although it has turned out well with a much shorter marinating time if you are short on time).  Bake salmon in marinade at 350 degrees until fish flakes (~15-20 minutes).


    Salmon PDF for Printing


  • Sweet Spicy Salmon Rub
  • From Mel Oakes. Make double batch and keep in fridge.


    2 Tbs brown sugar
    1 Tbs chili powder
    1 tsp ground cumin
    1/8 tsp ground black pepper
    1/8 tsp salt
    1 Tbs olive oil

    Brush each salmon fillet with 1/2 teaspoon of the oil, then coat each fillet with about 1/2 tablespoon of the spice mixture. Cook in oven or on grill.


    Salmon Rub PDF for Printing


  • Butternut Squash Soup:
  • Favorite of Mel and Pat Oakes


    2 tablespoons extra-virgin olive oil
    1 carrot, diced
    1 celery stalk, diced
    1 onion, diced, soaked in cold water for 10 minutes and drained (Note: I don't do this.)
    4 cups cubed butternut squash, fresh or frozen
    1/2 teaspoon chopped fresh thyme
    4 cups low-sodium chicken broth
    1/2 teaspoon fine sea salt
    1/2 teaspoon ground black pepper




    Butternut Squash Soup PDF for Printing



  • German Sweet Chocolate Cake
  • From Baker's Chocolate Recipe.


    1 package (4 ounces) BAKER'S® GERMAN'S® Sweet Chocolate
    1 cup (2 sticks) margarine or butter, softened.
    2 cups sugar
    1/2 cup water
    4 egg yolks
    2 cups flour
    1 teaspoon baking soda
    1/4 teaspoon salt
    1 teaspoon vanilla
    1 cup buttermilk
    4 egg whites

    NOTE Separate Preparation: Coconut-Pecan Frosting Recipe (Below)

    HEAT oven to 350°F. Line bottoms of 3 (@-inch) round cake pans with wax paper.
    MICROWAVE chocolate and water in large microwavable bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. *
    MIX flour, baking soda and salt; set aside. Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth.
    BEAT egg whites in another large bow! with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour into prepared pans. Bake 30 minutes or until cake springs back when lightly touched in center. Immediately run spatula between cakes and sides of pans, Cool 15 minutes; remove from pans. Remove wax paper. Cool completely on wire racks
    SPREAD Coconut-Pecan Frosting between layers and over top of cake. Makes 12 servings.

    *TOP OF STOVE PREPARATION: Heat chocolate and water in heavy 1-quart saucepan on very
    low heat, stirring constantly until chocolate is melted and mixture is smooth. Remove from heat. Continue as above.


    Prep:5 min. Total: 17 min.

    4 egg yolks
    1 can (12 oz.) evaporated milk
    1-1/2 tsp vanilla
    1-1/2 cups sugar
    3/4 cup (1-1/2 sticks) butter or margarine
    1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (about 2-2/3 cups)
    1-1/2 cups PLANTERS Chopped Pecans

    Beat egg yolks, milk and vanilla in large saucepan with wire whisk until well blended. Add sugar and butter. Cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.

    Add coconut and nuts; mix well. Cool to-desired spreading consistency.
    Use to frost your favorite cake or cupcake recipe.

    Note: Makes about 4-1/2 cups or 36 servings, 2 Tbsp. each. Makes enough to frost top and sides of 3 (8 or 9-inch) cake

    German Chocolate Cake PDF for Printing


  • Fresh Cranberry Nut Bread recipe from Gramma Winter
  • Ingredients

    2 C all-purpose flour, sifted
    1 C sugar
    1 ½ t. baking powder
    ½ t. soda
    1 t. salt
    ¼ C shortening
    ¾ C orange juice
    1 T grated orange rind
    1 egg, well-beaten
    ½ C chopped nuts
    1 C whole cranberries coarsely chopped

    Sift together first 5 ingredients. Cut in shortening until mixture resembles coarse meal. Combine orange juice and grated rind with beaten egg. Pour all at once into dry ingredients, mixing just enough to dampen. Carefully fold in nuts and cranberries. Spoon into a greased loaf pan (9x5x3). Spread corners and sides slightly higher than the center.

    Bake in a 350 degree oven for about one hour—or until golden brown. Store overnight before serving.


    Grandma Velma Winter Cranberry Nut Bread PDF for Printing


  • Pot Roast

    How to make pot roast

    Here’s the simple process for making pot roast:

    1 Sear your beef to create a caramelized exterior.

    2 Braise the seared roast in a wine infused, herb-spiked broth that’s loaded with onions, garlic, carrots, celery and potatoes.

    3 Cook until the beef is buttery-soft and the vegetables are tender.

    Everything happens in one pot, and the oven does most of the work, but don’t skip a few vital steps.

    Sear the roast before transferring to the oven. Searing your roast adds tremendous flavor and caramelization, so don’t skip this step. Plus, charring the meat leaves little browned bits on the bottom of the pan; tasty tidbits that are eventually incorporated into the broth.

    Cut your carrots and celery into 1 1/2- inch chunks. Keeping your vegetable pieces on the larger side will guarantee they don’t overcook and turn to mush.

    Add vegetables about halfway through cooking (or a minimum of 1 hour before the roast is finished).

    This will ensure the vegetables tenderize in time, without getting too soft.

    How to customize your pot roast

    Choose boneless chuck roast, if possible. Pot roast typically calls for tougher cuts of beef with lots of marbling, or streaks of fat throughout as marbling carries flavor. Cooking “low and slow,” or at a low temperature for a long time, slowly breaks down the tough connective tissues in the beef and produces deliciously tender meat and a rich, flavorful broth. If you rush your roast, the meat will be tough, not fall apart tender. If you can’t find chuck roast, use round or rump roast.

    Use baby potatoes. I prefer baby potatoes because they don’t require peeling and they hold their shape well. I halve my potatoes because I find them easier to serve and eat, but you can certainly keep them whole. If desired, you can substitute red potatoes, Yukon gold potatoes or russet potatoes. Just make sure to cut your potatoes into bigger, 2 inch chunks so they don’t overcook.

    Consider other vegetables. While carrots and potatoes are traditional, feel free to switch things up, especially if you’re looking for lower-carb alternatives. Great additions or substitutions include green peas, parsnips, turnips, rutabaga and butternut squash. You can also swap leeks in for the yellow onion.

    Use both fresh and dried herbs. This recipe calls for rosemary, thyme and bay leaves. I prefer fresh rosemary here because the sprigs melt into the broth during cooking.  I find that dried rosemary (especially rosemary that’s been on the shelf for a while) never fully softens, leaving tough little “needles” in your dish. Bay leaves also never fully soften, but they are easily removed before serving. If you prefer not to have the rosemary leaves in your final dish, place the rosemary sprigs in cheesecloth before adding them to the pot. You can also add the bay leaves to the cheesecloth, making it easy to remove and discard them before serving.

    Dried thyme and bay leaves work well in pot roast, and they infuse the dish with aromatics during cooking, but feel free to experiment with other fresh and dried herbs.

    Because this pot roast features meat and vegetables, it’s basically a complete meal. I like to serve bread or dinner rolls on the side, so I have something to soak up the flavorful, beefy broth. If desired, you can serve this pot roast with a crisp green salad, or steamed or sautéed broccoli, asparagus, or green beans.

    If you have leftovers, be sure to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating in a large pot over medium heat.

    Makes: 4 to 6 servings


    3-4 pounds boneless chuck roast, or round or rump roast

    Salt and freshly ground black pepper

    2 tablespoons olive oil

    1 large yellow onion, chopped

    4 cloves garlic, coarsely chopped

    2 cups beef broth

    1 cup red wine

    2 sprigs fresh rosemary

    1 teaspoon dried thyme

    2 bay leaves

    1 1/2pounds baby potatoes (gold, red or white), halved if desired

    4-6 carrots, peeled and cut into 1 /2-- inch pieces

    2-3 stalks celery, cut into 1 1/2-- inch pieces

    Chopped fresh parsley for serving, optional

    Preheat the oven to 300 degrees F.
    Season the top, bottom, and sides of the roast with salt and black pepper.

    Heat the oil in a large Dutch oven (or oven-proof roasting pan with a lid) over medium-high heat. Add the roast to the hot oil and sear until browned on all sides.

    Arrange the chopped onion and garlic around the roast. Add the broth, wine, rosemary, thyme and bay leaves. If you prefer not to have rosemary leaves in your final dish, wrap the sprigs in cheesecloth before adding them to the pot so they’re easy to remove. And if you’re using cheesecloth, add the bay leaves too; this will make it easier to find and discard them before serving.

    Bring to a simmer. Cover the pan with a lid and transfer to the oven. Bake for 2 hours at 300 degrees F.

    Carefully remove your pot from the oven and add the potatoes, carrots, celery and optional vegetables (the vegetables do not need to be fully submerged). Return the pot to the oven and bake for another 1 1/2 to 2 more hours, or until the roast pulls apart easily and the potatoes are fork-tender.

    Remove from oven. Discard the rosemary sprigs and bay leaves. Using a fork, gently pull the beef apart into large pieces. Transfer the beef and vegetables to a serving platter and drizzle some of the pan juices over top.

    Top with parsley, if using, and serve with extra broth on the side. (Some may prefer making gravy from the broth.)


    Pot Roast PDF for Printing