IMPORTANT NOTE: The recipe for Lemon Sour Cream Pie in the June 2019 issue of About Towne inadvertently left out the key ingredient, lemon juice. The corrected recipe is below, along with two quick summertime recipes:

Beefy Pizza Pockets by Cindy Strickland
Chickpea/Garbanzo Bean Salad by Shirley French Ogden


Lemon Sour Cream Pie

Beefy Pizza Pockers

Chickpea/Garbanzo Bean Salad


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


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

Lemon Sour Cream Pie
Linda Bixby Fulmer

  • 1 c. sugar
  • 3 Tbsp. cornstarch
  • Dash salt
  • 1 c. milk
  • 1 c. sour cream
  • 4 Tbsp. butter
  • 1 tsp. grated lemon peel
  • 1/4 c. lemon juice
  • 3 eggs, separated
  • 9" baked pastry shell

Combine sugar, cornstarch and salt in a saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture is boiling and thick; Blend in small amount of mixture with slightly beaten egg yolks, then return to hot mixture. Cook for 2 minutes. Add butter, lemon peel and juice. Remove from heat and cool. Fold in sour cream and pour into cool pastry shell.

  • 3 egg whites
  • 1/2 tsp. vanilla
  • 1/4 tsp. cream of tartar
  • 6 Tbsp. sugar

  • Beat egg whites, cream of tartar, and vanilla until soft peaks are made. Gradually add sugar; beat until stiff. Spread over filling. Bake at 350 for 12-15 minutes.

    Beefy Pizza Pockets
    Cindy Strickland

    • 1/2 lb. ground beef round
    • 1 sm. onion sliced very thin
    • 8-oz. can sliced tomatoes
    • 4 tbsp. shredded mozzarella cheese
    • 1/2 tsp. pizza herbs, or basil and oregano
    • garlic powder
    • salt and pepper to taste
    • 4 mini pita breads

    Brown meat in a skillet with onions. Drain and discard any fat. Stir in undrained tomatoes and seasonings. Cook and stir over high heat until most of the liquid has evaporated. Remove from heat, sprinkle with cheese. Split each pita along top border, making a small opening. Spoon hot meat mixture into each pocket. Makes 4 filled pockets.

    Chickpea/Garbanzo Bean Salad
    Shirley French Ogden

    Mix in a large bowl:
    • 2 16-oz. cans garbanzo beans
    • 1 4-oz. jar stuffed olives
    • 1 medium onion, diced

    Mix in a small bowl:
    • 1/2 c. oil
    • 1/3 c. cider vinegar
    • Add to taste: oregano, garlic salt, parsley flakes, salt and pepper

    Combine contents of both bowls and refrigerate at least overnight before serving. Keeps well.

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