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    16 Recipes

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    This recipe was given to me over 20 years ago by my neighbor. It's a wonderfully easy crust that you pat in the pan. No rolling out is necessary. Originally it was to be mixed with a pastry cutter, but I have done it sucessfully for years with a food processor. I prefer it mostly for quiche, but have also used it for pies when in a pinch. When making this for a quiche, I have been known to add whatever spices that might go along with it, such as chili powder, garlic, nutmeg and such. Be sure that the shortening is at room temperature! I hope you enjoy it!

    Recipe #217684

    This recipe goes along with the Hillvilla Pumpkin Pie recipe that I just posted. It's the special seasoning that baker Eddie Palaski used for his famous pumpkin pie served at the Hillvilla Restaurant in Portland, Oregon, and was printed along with his obituary in the Oregonian newspaper.

    Recipe #217417

    I can't remember where I got this recipe, but it makes the best salmon cakes I have ever had! I like to use leftover fresh salmon if I can, but it's great just the way it's written.

    Recipe #177738

    In Portland, Oregon there was a restaurant called the Hillvilla. It was most famous for it's pumpkin pie. When the baker Eddie Palaske died, this recipe was posted in the Oregonian in his obituary, he was so well known for it. The special seasoning for this pie is different, but makes the best pumpkin pie that I have ever eaten, and when I make it for holidays, it gets rave reviews! I have not used any other recipe for over 25 years! I am sure you will love it! The time listed to prepare does not include cooking time.

    Recipe #217414

    I found this recipe in Fine Cooking Magazine, and have made it a number of times now. The best thing is, you make it, stick it in the fridge, it keeps well, and is ready to use for up to 2 weeks! Olive oil makes the dough tender, and a little sugar encourages browning and boosts the flavor. You can also double or triple this recipe. Make sure you allow time for it to chill in the refrigerator. I find it's best after cooling in there for at least a day.

    Recipe #493271

    This recipe was in a 2000 Chef's Illustrated magazine. It's different than most pasta recipes with garlic oil, and so yummy! It takes a little longer to prepare, but it's worth it. Don't be afraid to toast the crumbs until dark brown. The crunchier the better!

    Recipe #176655

    There is a wonderful B&B on the Oregon coast that makes these great cookies. I lost the recipe once, and asked them if I could have it again, and they were so gracious to send it to me. I am posting it here in case I ever lose it again! This makes 12 dozen cookies, but I make the dough and leave it in the freezer until I want to make some.

    Recipe #464934

    We had a chili get-together and my friend Pamela brought cornbread. It was the best I have ever eaten, so I asked her for the recipe. It was so moist, and not overly sweet. It was perfect!

    Recipe #472158

    I love rice, and had something in mind, but couldn't find a recipe for it. I made this one up tonight, and we thought it turned out pretty good. I am publishing it here so I don't forget how I did it!

    Recipe #463634

    This recipe is from Sunset magazine. The addition of the dry sherry is what makes this dish different from other lemon-artichoke chicken recipes that I have tried. This has become a favorite in our house! I make more sauce than the recipe calls for, and serve it with pasta. I also add capers, which the original recipe did not call for.

    Recipe #177737

    This recipe came out of The Woman's Day Encyclopedia of Cookery from 1966. This set of books taught me how to cook as a young bride in 1972. This is one of my favorite recipes out of these books, and every year after Thanksgiving I make this casserole. I think this may be the one and only recipe I use now as a 'seasoned' cook from these cookbooks, but can't get rid of them! Feel free to lower the calories as you see fit.

    Recipe #490982

    This recipe comes from a set of recipe cards from 1973. There are similar recipes on here, but I think this one is the best of all of them! The batter is extremely thick. You might think you've done something wrong, but you probably haven't.

    Recipe #450979

    I got this recipe out of Martha Stewart Living magazine, and have made it a number of times. The pork comes out so juicy and tender, no matter what kind of chops I use. To be truthful, I only use the marinade, and I cook the chops on the BBQ. I normally use boneless loin chops, about 1" thick, and marinate them for about an hour. I use only half the sugar because I don't like a sweet meat, and it helps keep the chops from burning on the grill. We love this served with rice.

    Recipe #469828

    This soup is a wonderful change from the tomato based tortilla soups. This one is a combination of chicken broth, cream of chicken soup, salsa, and half and half. The original recipe is from allrecipes. com, but I have added a few of my own touches to it. We love this soup, and it can be "heated up" by the addition or reduction of the jalapenos added to it.

    Recipe #203010

    This recipe is from the cookbook "Cowgirl Cuisine". A friend brought it over one evening and we served it with whipped cream. I had to have the recipe!

    Recipe #473667

    I got this recipe from the Sandlake Country Inn on the Oregon coast. They always have a hot pot of it on a table in the entrance hall for their guests. We love it!

    Recipe #464935

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