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    70 Recipes

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    This is a favorite recipe given to me by my best friend. It makes an impressive looking dish and it's also really, good. We always serve it at holidays. It's easily adjusted to serve more people.

    Recipe #101994

    I think this is a wonderful coconut cream pie recipe. I got it out of the Luby's Cafeteria 50th Anniversary cookbook. I am posting it in response to a recipe request. Coconut lovers will love this rich, creamy pie. I don't have a clue as to the prep time. I did not include baking the pie crust in the cook time.

    Recipe #101880

    This is basically the way my grandmother made beef stew. It's not a fancy stew....it's just plain country cooking. If she added more vegetables to the recipe, she called it soup. My grandmother made a roux to thicken her stew. I have changed the recipe to include the addition of a can of beef gravy instead of the roux. The beef gravy acts as a thickening agent and gives the stew a really rich brown color. I serve it with cabbage & apple salad & cornbread. I don't advise freezing this stew because I have found that the potatoes tend to get mushy. The prep time & cook times listed are approximate.

    Recipe #101668

    I found this recipe in a cookbook published by a family from my hometown. I have never prepared this recipe. I am posting it in response to a request. I'm sorry that I can't be more exact about how many tomatoes. The original recipe calls for 1/2 bushel and I don't know how many lbs, etc. that would be. I do know that it's 16 Quarts. I don't know how much time is involved in the preparation of this recipe. I think you could brown some ground beef or make some meatballs when you open a jar of this sauce or simply use it as is for a meatless meal. NOTE: After the recipe was reviewed, I looked at the amount of salt called for. I agree that it's probably way too much. I would think that you could probably use 1/4 cup of salt and it would be just fine, so I edited the recipe to reflect this change.

    Recipe #101327

    This was the $25,000 Grand Prize winning recipe in the 1964 Pillsbury Bake-Off. It's a yummy recipe which uses canned peach slices.

    Recipe #101282

    I am posting this recipe at the request of another Zaar member. She had the recipe and had lost the cookbook it was in. It came out of the Pillsbury Bake-Off Cookbook in 1965. I will have to admit that I have never tried it, but she assured me that it was the best cheesecake that she had ever eaten. It does look yummy. Of course we all know there's no such thing as bad chocolate anything! LOL I'll have to admit that I guessed at the prep time and only put down the time the cheesecake is in the oven as passive work time. I did not list the time for cooling and chilling the cake.

    Recipe #101108

    This is a hearty soup which is good for a cold winter night. Serve it with some cornbread sticks.

    Recipe #100493

    I got this recipe out of a German family cookbook which was compiled by some women in my home town. It's a great combination of pork chops & kraut. I like the chops to be about 1" thick. I believe they're much jucier than thin chops.

    Recipe #98575

    My grandmother used to can cherry pie filling to use all winter long. The only thing different that I do is add a little red food coloring to give it some color. You can also freeze this pie filling if you prefer. I am not listing any prep time because it depends on how fast you can pit the cherries.

    Recipe #98473

    This recipe was given to me by a friend. I don't know where she got it. It's wonderful. I like the fact that you don't have to make a crustless cheesecake for it to be low carb. I put the splenda down as 3/4 to 1 cup because I tend to use a little less splenda because I don't like an overly sweet cheesecake. It's good either way. Bon Appetite!!

    Recipe #97477

    Got some zucchini that you need to use? This is the dish for you. I originally saw this recipe in Southern Living Magazine and then couldn't find the magazine when I wanted to cook it. I remembered basically what the ingredients were, just not the amounts. With some experimentation, I created a dish that tastes pretty delish! It's one of those dishes that makes people go back for seconds. Frying the zucchini before adding it to the casserole, helps to seal the moisture inside.

    Recipe #96966

    I saw this recipe on the America's Test Kitchen TV Program. It was the best looking berry pie I've ever seen. I haven't made it yet, but I'm going to the market soon to buy berries! I didn't include the cooling time in the prep time. I would imagine that you could substitute strawberries for any of the berries in this recipe.

    Recipe #96746

    I found this recipe in a Southern Living Magazine several years ago. It's actually a simple recipe. It does take a little time to put together, but it's worth it. Your guests will think you've slaved in the kitchen forever!!! Don't disillusion them. Let them think it!

    Recipe #95834

    My aunt Abbie made these deviled eggs for family dinners. The melted butter makes them extra creamy. If you like them with a little kick, you may add a little hot sauce or some prepared horseradish, but our family likes them as is.

    Recipe #95736

    Ruby Mae Bromley operated Mrs. Bromley's Dining Room in Clarendon, Texas many years ago. She was known throughout the area for her good country home cooking. If you like fried okra, you'll love this way of preparing it.

    Recipe #95611

    My mother found this recipe in a Pillsbury Bake-Off cookbook in the mid 1960's. It is sooooo good! Our family always liked it with more heat, so we sometimes added jalepeno peppers or served it with salsa on the side, but it's good as is.

    Recipe #95540

    This is a wonderful banana cream pie recipe to make when you're having guests. It makes two pies. Caution!!! This is not a recipe for dieters. I did not include the time in the refrigerator in the prep time.

    Recipe #95417

    This is a great summer picnic salad. I first ate it at a family reunion and have changed the original recipe only slightly. I prepare it the night before I want to serve it to give the flavors time to blend. I have also taken it to tail-gate parties where it's been a big hit. I included the cooking time for the macaroni in the prep time.

    Recipe #95358

    If you love artichokes and garlic, you'll enjoy this dish. I adapted it from a dish a friend makes. I serve it as a side dish with baked chicken. I sometimes throw in some peeled shrimp for a different taste and it becomes a main dish. A good salad and some crusty bread makes it a good meal.

    Recipe #95295

    This was the winning recipe in 1982 in the Athens, Texas Black-Eyed Pea Cookoff. A Southern tradition says that you will have good luck all year long if you eat black-eyed peas on New Years. This is an interesting dish to serve, but I don't know how much luck it will bring you! It may be made using left over roasted chicken. I didn't include cooking time for the chicken or rice in the recipe.

    Recipe #95193

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