With the holidays rapidly approaching, here are a few recipes to prepare when guests arrive.

Gingerbread by Gladys Weinhold Parsons
Ham Balls with Mustard Sauce by Karen Rose Miller
Pecan Brittle



RECIPE ARCHIVE

Gingerbread

Ham Balls with Mustard Sauce

Pecan Brittle

"Hot Lips" Mexican Rice

"Tipsy" Barbecued Chicken

Strawberry Rhubarb Cake

Acorn Squash Sherry

Custard Pie

Easy French Bread

Lobster Stew

Spinach Casserole

Sauerkraut and Noodles

Buttery Cashew Brittle

Coffee Cake From Biscuit Mix

Pineapple and Cheese Ball Salad

Chinese Salad

Blueberry Sreusel Shortcake from Homemade Biscuit Mix

Grandmother Davis' Egg Omelet

Fasoulia Khadra

Year's End Turkey Soup

Spinach Almondine Stuffing

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





Do you have a special family recipe that you would like to share? Send it to us and we will feature it here.

admin@townefolk.com





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



Gingerbread
Gladys Weinhold Parsons

    Mix:
  • 1/2 c. sugar
  • 1/2 c. molasses
  • 1/2 c. butter
  • 1/2 c. sour milk
  • Add:
  • 1 egg


Combine and sift: 1 tsp. baking soda, 1/2 tsp. salt, 1/2 tsp. ginger, 1/2 tsp. nutmeg amd 1 1/2 c. flour. Mix all ingredients together. Pour into greased and floured cake pan. Bake for 45 minutes in 350 oven until cake pulls away from side of pan.

This recipe is from Wally's mom - Annie Flewelling Parsons (1882 - 1935)

Ham Balls with Mustard Sauce
Karen Rose Miller

  • 1 1/4 lbs. ground ham (or turkey ham)
  • 2/3 lb. ground fresh pork (or turkey sausage)
  • 2 eggs (or egg substitutes)
  • 1 c. tomato juice
  • 1 c. cracker or bread crumbs
  • Sauce
  • 1 c. brown sugar
  • 1/2 c. vinegar
  • 1/2 c. water
  • 2 tsp. dry mustard


Combine ham, pork, beef; add eggs, juice, cracker crumbs. Shape into balls. Place in flat baking dish. Bake at 350 for one hour. Meanwhile make suace by dissolving brown sugar, vinegar, water and dry mustard in pan. Pour over ham balls after they have baked one hour. Bake 30 minutes longer.



Pecan Brittle
Myrtle Rivers Tisdel

  • 2 c. sugar
  • 1/3 c. karo
  • 1 c. butter
  • Cook together sugar and karo to 310 degrees stirring constantly. Add butter - continue stirring and cooking to 290 degrees. Remove from fire. Add (stirring constantly as you add):
  • 1/2 tsp. salt
  • 1 tsp vanilla
  • 5 c. pecans which have been heated to 200 degrees in the oven


Mix all together quickly and spread onto a marble slab or heavily greased cookie sheet. Break apart when cool. This can be coated with chocolate or broken into pieces and used as is.




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




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