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Summer is here!
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
RECIPE ARCHIVE
Lemon Sour Cream Pie
Beefy Pizza Pockers
Chickpea/Garbanzo Bean Salad
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
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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
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.
Meringue:
- 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
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