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    31 Recipes

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    I have made this bread for many years. The recipe comes from and old book, over 25 years ago, The cover has left the book, but I believe it was called Ohio State Fair 4H Winning Recipes or something like this. My SIL wanted a hand made bread recipe. I search along time though my cookbook collection to find it. Thought I would post it to perserve it. I haven't made it in a long long time. This was my go to recipe before the invention of bread machines. I will have to take the time to make it again soon. This recipe has never failed me.Most and so tasty..

    Recipe #478746

    This is a very refreshing salad for those hot summer days. Crunchy and a little sweet. My wife found the recipe in an old Taste of Home magizine.

    Recipe #404884

    This pie is more of a cheese cake than a pie. The first time I made it I fell in love with and I am an admitted cheese cake hater. I found the recipe on an Austrailian site. For you Aussies the original recipe calls for a crust made from Nice Biscuits. The biscuits are not available in my area, but a grahamcracker crust works well.

    Recipe #404502

    My wife clipped this out of an old magazine at work. We tried it with shrimp and it was wonderful.

    Recipe #338254

    I found this recipe in a 1983 issue of the Ohio Magazine. It was listed in the Dining In feature. They use to feature Ohio restaurants with their recipes under this section. Unfortunately, I don't remember the name of the restaurant that the recipe came from and my clipping doesn't list it. This has became the recipe I have used for Sweet and Sour Pork for over 20 years. I hope you enjoy.

    Recipe #282071

    A great change from the traditional Blackberry Cobbler From Best of the Best from Ohio Cookbook

    Recipe #186376

    From an old issue of Country Woman magazine. A nice twist on traditional Fried Green Tomatoes.

    Recipe #186371

    This is a scaled down version of Running Creek Coney Sauce #1. In some places, it does not jibe with the original. The scaled version is good, but everyone agrees it is not near as good as the original.

    Recipe #186314

    This is another one of my Father's recipe that he developed for his restaurant in the mid 1960's. It makes a lot, but can be frozen for later use. I ussually cut the recipe in half with the same results flavor wise. The recipe makes around 7 quarts of sauce

    Recipe #177228

    My sister in Alaska gave me this recipe. They know how to smoke salmon up there. The prep time does not include the soak and overnight refrigerator time. The amount of salmon fillets is an estimate. You are good as long as the marinate covers the salmon. My sister uses an electric Little Chief Smoker and I use a charcoal smoker. I believe hers turns out better. Times are for her smoker. Serving size is a guess also.

    Recipe #170182

    A great decorated center piece cake for your fall dinner party. The idea came from a 1998 Crafting Traditions magazine. It is made from 1 9" round yellow cake. The recipe calls for a bought cake mix and frosting, but I don't see why you couldn't make it from scratch. The 1/2 cup of water and egg is what my boxed cake required. Just make cake per box instructions. Thanks goes out to LUv2BaKE for editting the photo. Please read through the directions for all the material. Prep time is frosting and decorating time.

    Recipe #145378

    In this recipe I attempted to blend the flavors where you can't identify many of the ingredients. It has a sweet, spicy and smoky flavor all going on at once. As listed, the spiciness is not overpowering. Please feel free to adjust the amount of peppers to your own tastes. The prep time does not include the overnight refrigeration times.

    Recipe #116325

    This is a very old recipe that doeas not meet modern USFDA standards. If you are ok with heirloom recipes stop after step 10 step. That is how I make them and you will have a lot more crunch to your peppers. I got this recipe from my Mother-In-Law and made these for years. Mom passed at the age of 93 4 years ago. Mom would make probably 40 qts or more every year before her health declined. All of her kids and grandkids would raid her pantry for the peppers. The amount of peppers is an estimate.

    Recipe #104550

    This is my father's recipe. After many years, I finally got him to write it down. I go out in the fields about August 1st (in my area) and harvest some wild elderberries to make this delicious pie. My Grandson toke the top prize at the FFA Pie aution in 2006 with this pie.

    Recipe #99066

    I received this recipe from an elderly Southern Lady that worked for me 20 years ago, long before Sausage Gravy became popular around here. I have received many compliments when I serve this. I would definitely use a sage sausage. We like Bob Evans the best.

    Recipe #83857

    This has become a classic at our house. Sometimes I brown sausage and hamburger to add to it for meat suace or if I don't get lazy I make meatballs. We often freeze the leftover suace for quick weekday meals.

    Recipe #83854

    My mom use to make this for us kids and it was good with a sandwich on the side. It is so simple, I was hesitant to post it

    Recipe #82655

    Posted by request. This recipe is from McCall's Cooking School and was a staple in our family when we were raising lambs. Don't let the many step intimidate you, it is quite easy to make and well worth it. Servings is just a guest. We fed a family of four on a 3 pound roast with leftovers.

    Recipe #81923

    This is quick, easy and a very colorful corn dish. Years ago a major canning company use to have what they called Mexicalli Corn. Several months ago my wife said she would like some. The stores no longer stocked it, so I set out to duplicate it. This is the results.

    Recipe #81914

    This is a great make ahead recipe for those big family get-to-gathers. I often mix them the day before, adding the marshmallows and baking the day of the feast. I believe they are much better if they are refrigerated overnight or as leftovers the next day.

    Recipe #81183

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