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    117 Recipes

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    We are so lucky to have this wonderful grocery store here in Maryland. Saw this recipe on the back of Wegmans 5 pound potato sack, and had to try it. I found it delicious, and perfect for a warm Sunday dinner, or anytime during the week for that matter. I had everything on hand, so that made it even easier. *Note* -- any changes I made or mentioned are noted in the ( ) area. I hope you enjoy this, as much as we do on the farm. Now if I can just figure out how to grow clams!

    Recipe #223513

    This recipe comes from Tangier Island, in Southern Maryland/Virginia, a serene little island at the mouth of the Chesapeake Bay, actually part of Virginia. When you arrive on the dock at Tangier, you are received on the dock to wonder about this fishing/crabing/oystering town. Along the walkways, and small streets, women type out their recipes, handed down from generation to generation and place them on a plywood board in plastic bags. I picked this recipe in a little packet, wrapped carefully in plastic wrap, typed on an old typewriter and have loved this little recipe ever since. The cost for these simple 6 hand-typed recipes were $1.00 and was self serve. This recipe is a part of a culture that has stood the test of time, and the folks that live within this island remain steadfast in tradition. Basically, Tangier Island represents what should be a prosperous, but simple way of living, bringing oysters and crabs to the people of Maryland and Virginia. This recipe speaks of this island when life took a breath and enjoyed the riches, and bountiful crustations of our beautiful Chesapeake Bay. When I prepare this recipe, I will always be reminded of this wonderful place and a wonderful time. Serve on crackers, or crusty warmed bread. *Note* this recipe is not a *dip*. As a previous reviewer noted, this compares more to baked crab, a la Maryland. In Maryland we serve baked crab/crab cake sometimes on bread/crackers. I hope you enjoy this simple but historical taste of Maryland, and if not, then send it over here to Longmeadow Farm...we will be glad to devour it with gusto!! Really, enjoy.

    Recipe #222431

    A retro recipe that stands the test of time. These little round beauties are the highlight of any get together. Hard boil the egg, slice in 6 slices, (I use a egg slicer) top with salt & pepper, (I use a course ground pepper) dollop each slice with a zesty bit (about 1/4 tsp or more if you like) ketchup and Tabasco, and slide on to the Ritz. A smooth, but slightly salty and most definitely zesty bit of wonder right onto your taste buds.

    Recipe #221857

    Chocolate fudge that comes from the dog-eared pages of this cookbook. To this day, my family can down a whole pan of these before they have completely set. Yummy, especially licking the bowl. *Please Note*, add extra milk (a teaspoon at a time) if mixture is to thick. Time includes setting time, that is; if this fudge makes it that long. Exceptional tasting for a simple recipe, and easy for your children to make too.

    Recipe #221854

    Being from Maryland, I know very well homemade crab soup. This is not that recipe. This is a very quick crab and tomato soup recipe that is used to finish extra crab meat off. Being a base recipe, please use this to be creative with, adding or subtracting ingredients and adjusting seasonings for you and your families enjoyment. I haven't used canned crab in this recipe, but feel free to try it!

    Recipe #221492

    Simple and totally easy to prepare. Works well as a quick side for meatloaf, hamburgers, or Salisbury Steak, or just plain steak!

    Recipe #221299

    Crabs are such a part of Maryland life and Maryland way....that a lot of fellow Zaar members from the Maryland, Delaware, and Virgina coast will have a "bucket load" of crab recipes. And all of them are divine! You can fix a different crab dish or appetizer every night of the week for a full year. Crabs are not grown on the farm. But we do have a special supplier to us called, "Gibby's Seafood Market" that sell their steamed crabs from the night before at a reduced rate. Now you have to get there soon in the morning right after they open but those crabs are seasoned with "Old Bay Seasoning" (a staple of Maryland, made in Maryland) and oh so good. Anyway, whenever there is a get together be it Winter, Spring, Summer, Fall there is always a crab dish. This ia a good appetizer to serve, people just grab with their hands and devour, making sure they have licked the last bit off their hands or even plates. Go ahead, try it, I promise there won't be much left for you. Have fun add or subtract whatever you see fit.

    Recipe #220577

    This is my *go to* icing recipe. Whether vegan or not, use this creamy icing for all sorts of baked goodies. Muffins, cupcakes, cinnamon rolls or bread, banana bread, carrot cake, or just plain cake.

    Recipe #219454

    This recipe does not include rice, but you are always welcomed to add this ingredient.

    Recipe #219277

    On a chilled Sunday afternoon, right before game time, I started the outside cook area up with a "whoosh!" Yes, I cook in our "pit" (an open campfire cooking area we had made just for this purpose.) I threw a bunch of soft and hard slabs of wood to make a sizzling fire that sparks and allows coals to develop for cooking and using my old dutch oven. I open the canned beans, and throw in my onions, celery and peppers into the dutch oven and allow the cooking begin.

    Recipe #218119

    Tomato based sauce topping for meatloaf. Quick, and easy to prepare. Add before baking, or as a dipping sauce after meat loaf has finished baking. Can easily be adapted for use perched atop a vegan lentil loaf.

    Recipe #218117

    Simple sandwich by 1960's Campbell Soup Company--cookbook. This is a very basic recipe--to be played around with. I encourage you to add any fun additions, and lots of spices as you see fit.

    Recipe #218070

    If you look very closely, you will see the tops of the asparagus just starting to poke their heads right up through the sandy ground. For my whole life, as long as I can remember, we have had asparagus on the farm. Such a simple vegetable, such a thoroughly tasty vegetable. Sometimes, children don't really like it, sometimes they do. My children didn't care for this vegetable as they were growing up. It might be because their Grandfather gave them the "chore" of hand picking the weeds out of the asparagus patch. But now that they are grown and have families of their own they can bring friends by and family and say, "I used to weed that garden, and we had the best asparagus on our country road." Well time has moved along, and we still have the asparagus patch. And does it make the best soup around? Well, yes indeedy ...just ask Bryan and Mike.

    Recipe #215757

    You could hear the lunch bell ring from all the way over at the barn. Dong! Dong! Dong! "It's time for lunch!" Jerry shouted. He jumped down off the tractor and headed for the old pickup truck. "Whata we having?" yelled Bubba. Dennis smiled, "We having that lip smacking good chicken with that sauce!" Everyone piled into the back of the truck and made their way to the table, it was piled high with tasty chicken, sauce in a gravy ladle and some nice red tomatoes. Hurry up and pass that down here...Granddad boldly nodded. Feel free to add the sauce to potatoes or vegetables as suggested by Jen T who must be a genius! Thanks, Jen! But most of all *enjoy* and gather around the table and rest a spell.

    Recipe #212885

    A delightful, creamy, with a little kick tortilla soup. No using canned anything here! Easy soup to put together, with items on hand. Note: Chicken can be made ahead of time, or alongside of soup.

    Recipe #208727

    The horse trailers were puling into the lot behind our church. It was a huge, long lot that was approximately 2 acres, and would house horses, their trailers, their owners and riders, and a large jumping course that would provide lots of fun and frolic for 2 days. My mother was in charge of the food supply, and early in the morning she made large, bubbling pots of "Sloppy Joes' a la All Saints!" I know we must of had at least 10 dozen rolls, and probably 25 lbs. of ground beef, large cans of tomato sauces, fresh tomatoes, and V8. Anyway you make these, they are 100% real from our horse show. The only thing missing is the peppermint stuck in the lemon.

    Recipe #203348

    An old farm recipe, updated to today's fast paced life.

    Recipe #201218

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