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    You are in: Home / Chef Skie's Public Recipes
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    13 Recipes

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    Another given to me by Peg (Miriam) Raver tucked in her 1940 "Rumford Complete Cookbook: Revised" She tells me you can substitute shortening for lard, but it doesn't have the same flavor. She also specifies Brer Rabbit brand Molasses. If you are unsure how to make 'thick' or sour milk, here is a link http://www.ehow.com/how_2112460_sour-milk-substitute-buttermilk.html Posted mostly for safekeeping. Not sure how many cookies a batch will make. Comments are appreciated!

    Recipe #445864

    Gingersnap cookies. Given to me by Peg (Miriam) Raver tucked in her "Rumford Complete Cookbook: Revised," which was originally published in 1908, and this edition was published in 1940. Unsure how many a batch makes right now.

    Recipe #445678

    "Fresh garden vegetables make this a special dish that's quick, easy, and downright delicious. It costs about 88 cents per person." Made this a couple of days ago. I was really afraid one box of fettuccine wasn't going to be enough, but it turns out perfectly. I used my mandoline thing to julienne the zucchini. Everybody in my meat-loving family enjoyed this hearty, healthy vegetarian dish. Very filling. I also used a big (like 30 oz?) can of diced tomatoes, drained instead of fussing with fresh ones. I also used the Parmesan cheese out of the container, but it would be awesome with fresh! As always, you can adjust the garlic, cheese, and red pepper flakes to your tastes. You could also use green peppers instead of red if you like. Enjoy!

    Recipe #396851

    Good hearty soup for those cold and rainy days, and so easy to make, just pitch it all in the crock pot! I made the mistake of putting the noodles in and letting it go too long, and they totally dissolved. It still tasted fine, it was just thicker. Make sure you put them in no more than an hour before you're ready to serve. I also use whatever meat is cheap, doesn't have to be sirloin because it's gonna cook all day. From Family Circle 10/7/09

    Recipe #396593

    From Taste of Home Aug/Sept 2006. "This is a wonderful casserole for a potluck. Whenever I make it, people enjoy it, especially the men." Made for dinner tonight. It is delicious. I think the rosemary should be decreased because it is a little overpowering for my taste. And as always, you can always use more cheese if ya want! I don't believe this would freeze well, but if you try, let me know how it turns out!

    Recipe #396005

    Great high fiber soup. They have something similar at the Olive Garden, but I like this one a lot better. This is great as a leftover too. The longer it sits the better it is! I made it in the evening, and left it on low, just adding additional water, chicken broth, and tomato sauce as it cooked down. It was amazing! I also stretched it by using 1 lb of pasta rather than the 1/2 lb it called for.

    Recipe #395704

    I enjoy Pad Thai with chicken, but this is great when I have my vegetarian friends over. Found on Cooking Light website, but I have tweaked it some. It may look a little intimidating at first, but if you follow the directions exactly, it will be delicious! You can substitute soy sauce if fish sauce is not available to you.

    Recipe #393624

    A bit of a spin on your traditional spaghetti night. My dad found this recipe on the back of a Miracle Whip jar and decided to try it. I've loved it since. A simple, one dish meal, great for weekday suppers. Don't go lightly on the cheese!

    Recipe #393617

    Great home made sloppy joe recipe. Sure beats that junk in the can!

    Recipe #393615

    A great, easy pasta bake. Can be made ahead and frozen until ready to bake. I use this a lot for potlucks and weekday family meals. I usually make them in a big throw-away lasagna pan so clean up's a snap too! From the back of a San Giorgio pasta box.

    Recipe #393614

    Loyaers of spicy gingerbread, pumpkin filling, and fluffy whipped topping make this decadent desert a feast for your eyes and taste buds. From Taste of Home August/Sept 2008. Posted for safekeeping.

    Recipe #390703

    My mom bought what she thought at the time was the biggest stockpot ever in 1998, and this is the first thing she made in it. I've always loved it and I make it when I can in my own 16 quart pot! It freezes really well, so don't be afraid to make it all. Cook the chicken a day ahead so you can refrigerate the broth to skim the fat off easier. Thanks Mom!!

    Recipe #364761

    Hearty, thick soup that's a perfect something to do with your leftover holiday ham and bones. Use two bones with plenty of meat on them instead of the ham hocks. I make it every time we have two ham bones in the freezer and once I take most of the meat off, the dogs get the bones for a special treat, so they love when I make this too! Found it on the Food Network site, but I've tweaked it a bit.

    Recipe #364758


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