Towne Family Association, Inc.


Acorn Squash Sherry by Patti Schuknecht
Easy French Bread by Dot McNamara
Custard Pie by Emma Mosher


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

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


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.

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


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

Acorn Squash Sherry
Patti Schuknecht

  • 2 acorn squashes, about 1 lb. each
  • 4 Tbsp sherry
  • 4 Tbsp brown sugar
  • 2 Tbsp. butter
  • 1 1/2 c. crushed pineapple
  • 1 tsp. nutmeg

Cut squash down middle. Clean and wash. Cut a thin slice off bottom of each half so they will balance on baking tray. Place 1 Tbsp. sherry, 1 Tbsp. brown sugar and 1/2 tsp. butter on each. Bake at 350 degrees until fork tender, about 40 minutes. Scoop squash from shell being careful not to break skin. Blend in a bowl, add pineapple and nutmeg, blend again. Place equal portions in each shell. Reheat in oven until hot.

Easy French Bread
Dot McNamara

  • 1 pkg. yeast, dissolved in 2 c. warm water
  • 1 Tbsp. sugar
  • 2 tsp. salt
  • 4 1/2 to 5 c. flour
  • cornmeal for cookie sheet
  • melted butter

Dissolve yeast, add sugar and salt. Add flour until dough will not absorb any more. Knead about 4 minutes. Place in a greased bowl and cover with damp cloth. Let rise 1 hour. Sprinkle corn meal on greased cookie sheet. Shape dough into two long loaves and put on cookie sheet. Let rise 45 minutes. Brush with melted butter. Place pan of boiling water on bottom of oven. Preheat to 450 degrees. Bake bread for 5 minutes at 450, then reduce to 375 for 35 minutes.

Custard Pie
Emma Mosher

  • 6 or 7 eggs
  • 1 c. sugar
  • 1 qt, milk
  • 1 tsp vanilla
  • pinch nutmeg
  • unbaked pie shell

Preheat oven to 350 degrees. Beat eggs and sugar well, add the milk, but do not beat. Add vanilla. Fill 9" or 10" unbaked pie shell, sprinkle nutmeg on top.Bake at 350 for 1 hour. Test for doneness by inserting knife in center of filling. When knife comes out clean pie is cooked. Cool before serving.
From my mother Estella Towne (1900-1981)

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

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