Crab Artichoke Dip/Spread by Shirley French Ogden
Hurry Up Chocolate Cake by Jean Smith
Popover Pizza by Dot McNamara





RECIPE ARCHIVE

Crab Artichoke Dip/Spread

Hurry Up Chocolate Cake

Popover Pizza

Hot Chicken Salad

Cackleburgers

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Wilted Lettuce, German Style

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3 Bean Bake

Fancy Fast Chicken

Lemon Bread

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Pecan Brittle

"Hot Lips" Mexican Rice

"Tipsy" Barbecued Chicken

Strawberry Rhubarb Cake

Acorn Squash Sherry

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Lobster Stew

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Sauerkraut and Noodles

Buttery Cashew Brittle

Coffee Cake From Biscuit Mix

Pineapple and Cheese Ball Salad

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Blueberry Sreusel Shortcake from Homemade Biscuit Mix

Grandmother Davis' Egg Omelet

Fasoulia Khadra

Year's End Turkey Soup

Spinach Almondine Stuffing

Anadama Bread

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Peach-Berry Cobbler

Winter Soup

Ice Box Rolls

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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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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



Crab Artichoke Dip/Spread
Shirley French Ogden

Mix together:
  • 2 - 6oz. can crab, drained
  • 2 - 6 oz. cans artichokes, drained and cut in eighths
  • 2 c. fresh grated Tomano cheese
  • 2 c. mayonaise

Bake at 325 for 15 minutes, Keep warm while serving. Triscuits and pieces of French bread especially good with this.

Hurry Up Chocolate Cake
Jean Smith

Sift together:
  • 1 c. flour
  • 1 c. sugar
  • 1 Tbsp. cocoa
  • 1 tsp. soda
  • 1/4 tsp. salt

Add:
  • 1 c. milk
  • 1/2 c. melted oleo
  • 1 tsp. vanilla
  • 1 egg

Beat well, all ingredients. Bake in a greased and floured 8" or 9" pan at 350 oven for 25 to 30 minutes.



Popover Pizza
Dot McNamara

  • 12 oz. sausage or 1 lb. hamburg (or 1/2 and 1/2)
  • 1 onion chopped
  • 1 Tbsp. butter
  • 1 15 1/2 oz. jar spaghetti sauce
  • 1 6 oz. pkg. mozzarella cheese grated
  • 1/4 c. grated parmesan cheese
  • 2 eggs
  • 1 c. milk
  • 1 Tbsp. salad oil
  • 1 c. flour
  • 1/2 tsp. salt

Brown meat and onion in butter until tender; drain. Stir in sauce. Pour into ungreased 13 X 9 pan. Arrange mozzarella over top. In a bowl combine eggs, oil, milk, add flour and salt. Beat until smooth. Pour over cheese. Sprinkle grated parmesan on top. Bake at 400 for 30 to 40 minutes.




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