CELEBRATE WINTER RECIPES

A selection of tasty treats for the winter holidays, or something special for cold wintery days
Coffee Cake from Biscuit Mix by Karen Rose Miller
Pineapple and Cheese Ball Salad by Shirley Patterson
and Buttery Cashew Brittle by Myrtle Tisdel


BEST COOKS IN TOWNE



RECIPE ARCHIVE

Chinese Salad

Blueberry Sreusel Shortcake from Homemade Biscuit Mix

Grandmother Davis' Egg Omelet

Fasoulia Khadra

Year's End Turkey Soup

Anadama Bread

Anadama Bread

Molasses Drop Cakes

Spiced Pecans

Apple Bread

Different Apple Cake

Irish Bread

Corned Beef Casserole

Cabbage Plate

Barbecued Ham

Asparagus/Peas Casserole

Dump Cake

Celery Relish

Mama's Baked Beans

Rhubarb Custard Pie

Snackers

Copper Pennies

Canadian Corn Chowder

Scalloped Tomatoes

9 Day Slaw

Peach-Berry Cobbler

Winter Soup

Ice Box Rolls

Spiced Squash

Broccoli Soup

Cranberry Strawberry Salad

Hazel Tucker's Baked Fish

Fruit Salad

Skillet Beef and Beans

Crazy Pecan Pie

Zucchini Parmesan Soup

Ground Beef and Eggplant Casserole

Pumpkin Pudding





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Pineapple and Cheese Ball Salad
Shirley Patterson

  • 1 c. hot pineapple juice
  • 1 3-oz. pkg. lemon flavor jello
  • 3/4 c. cold pineapple juice or water
  • 1/4 c. lemon juice (1 lemon)
  • 1 c. freshly shredded cabbage
  • 1/2 c. grated raw carrots
  • 1 3-oz. pkg. cream cheese
  • 2 Tbsp. mayonnaise
  • 2 Tbsp. chopped pecans
  • 8 slices pineapple


Heat 1 c. of pineapple juice, add jello and stir until dissolved.

Add the 3/4 c. cold pineapple juice or water and the lemon juice. Cool until slightly thickened. Blend cream cheese and mayonnaise; add nuts and shape into 8 balls.

Put the 8 slices of pineapple into a pan that fits them well, then put the 8 balls of cheese in the center of each. Add cabbage and carrots to jello mixture and pour over pineapple slices. Chill, cut and serve on lettuce leaves.


Graphic compliments of Carole Towne Seaton


Rebecca Nurse Homestead in Danvers, MA: TFA Reunion 2007
Photography courtesy of Stablegirl Cindy





Best Cooks in Towne

Selected recipes from cookbook compiled by TFA members in 1992

Check back every season for new recipes!
You will also find a different recipe in each issue of our quarterly newsletter, About Towne


Buttery Cashew Brittle
Myrtle Rivers Tisdel

  • 2 c. sugar
  • 1 c. karo
  • 1/2 c. water
  • 1 c. butter or margarine
  • 3 c. (12 oz.) cashews
  • 1 tsp. baking soda


In a 3 quart saucepan, combine sugar, corn syrup and water. Cook and stir until sugar dissolves. Bring syrup to boiling; blend in butter. Stir frequently until mixture reaches 280 degrees.Add cashews. Cook, stirring constantly, until temperature reaches the hard-crack stage of 300. Remove from heat. Quickly stir in soda, mixing thoroughly. Pour onto two buttered cookie sheets.




Rebecca Nurse Homestead in Danvers, MA: TFA Reunion 2007 Photography courtesy of Stablegirl Cindy

Coffee Cake from Biscuit Mix
Karen Rose Miller

Homemade Biscuit Mix

  • 3 c. flour, white
  • 2 1/2 c. whole wheat pastry flour
  • 1/2 c. corn meal
  • 3 Tbsp. baking powder
  • 1 Tbsp. salt
  • 1 c. margarine or shortening


Mix all dry ingredients. Cut in margarine until particles are fine. Store in refrigerator. Use for coffee cake, muffins, pancakes, etc.



Coffee Cake from Homemade Biscuit Mix

Heat oven to 350. Combine:

  • 3/4 c. milk or juice
  • 2 c. biscuit mix
  • 3 Tbsp. honey
  • 1 egg
  • 2 Tbsp. vegetable oil


Spread in 8" pan. Cover with topping:



  • 1 Tbsp. biscuit mix
  • 1/4 c. brown sugar
  • 2 Tbsp. margarine
  • 2 tsp. cinnamon
  • 1/2 c. chopped nuts


Bake 25 - 30 minutes. (Muffins can be made by placing mixture in muffin tins.)



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