Hot Chicken Salad by Renee D. Hussey
Cackleburgers by Laura Bosley
Filled Date Bars by Betty Poulin


Hot Chicken Salad


Filled Date Bars

Swedish Brownies

Wilted Lettuce, German Style

French Breakfast Bake

3 Bean Bake

Fancy Fast Chicken

Lemon Bread

Broccoli Salad

Lazy Lasagna

Pistachio Coffee Cake

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

Hot Chicken Salad
Renee D. Hussey

  • 2 c. diced chicken
  • 1 1/2 c. diced celery
  • 2 c. hard-cooked eggs, diced
  • 2 Tbsp. chopped onion
  • 1 1/2 c. cooked rice
  • 1 can cream of chicken soup
  • 1/2 c. slivered almonds
  • 1/4 c. chicken broth
  • 1/2 c. mayonnaise

Fold all together, gently. Cover with 1 c. crushed potato chips. Bake in 8 X 8 pan at 350 for 20 minutes.
Pandemic suggestion: Serve on slider rolls.

Laura Bosley

  • 1/4 c. minced onion
  • 3 Tbsp. fat
  • 2 c. soft bread crumbs (firmly packed)
  • 1/2 c. milk
  • 4 hard boiled eggs (sliced
  • 1 tsp. salt
  • 1/8 tsp. pepper
  • 1/2 tsp. celery seed
  • 1/3 c. minced parsley

Cook onion over low heat in fat until brown, add crumbs and milk, stir and cook slowly until thoroughly blended and thick - about 2 min.
Remove from heat. Set aside 4 slices of egg for garnish, blend remaining into bread mixture, cool and shape into patties. Pan fry both sides until brown. Serve on buns. Slider rolls would be perfect!

Filled Date Bars
Betty Poulin

  • 1 pkg. dates chopped
  • 1 c. sugar
  • 3/4 c. melted shortening or margarine
  • 1 1/2 c. flour
  • 1 c. water
  • 1 tsp. vanilla
  • 1/2 tsp. salt
  • 1 1/2 c. oatmeal
  • 1 c. brown sugar
  • 1 c. chopped nuts

Cook dates, water, sugar and vanilla until thick; cool. Mix remaining ingredients in bottom of an 8 X 8 pan. Add a layer of date filling. Top with remaining oat mixture and pat down. Bake in 325 oven for 45 minutes. Cut into bars.
One of my Grandmother "Elizabeth Lemoi Delair's" (1855-1951) recipes.

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