Cuisine: American
Indian Pudding
Indian Pudding is not hugely popular, especially in the Western United States. In fact, I bet you that most people have never heard of it. The recipe came from the North East – Maine, New Hampshire and Massachusetts. It is very easy to make and extremely low budget. When you put vanilla ice cream on top, it becomes a marriage made in heaven. If you ever get really cold and can’t seem to warm up, make this dish!
By - Prep: 10 mins
- Cook: 2 hrs 15 mins
- Yields: 10 - 12 Servings
Apple Crumble
Apple Crumble is the taste of autumn in a dessert. Serve it with vanilla ice cream.
- Prep: 20 mins
- Cook: 45 mins
- Yields: 8 Servings
24 Hour Salad
There are many versions of this 24 Hour Salad. It's perfect to bring to a potluck. Up to 24 hours before you plan to serve the salad, layer a large bowl in the exact order given. I have learned 2 tricks from Martha Stewart over the years, one is how to hard boil an egg perfectly (bring eggs to a boil, boil for 1 minute, remove from heat and cover for exactly 13 minutes), the second thing is you pour the dressing in the bottom of a salad bowl, put the salad ingredients on top and toss right before serving. This is also a great way to bring a salad to a potluck.
- Cook: 15 mins
- Yields: 12 - 14 Servings
Turkey Devonshire Sandwich
The Turkey Devonshire Sandwich, sometimes simply called a Devonshire, originated in the 1930s in Pittsburgh, Pennsylvania, USA. It is typically served as a hot open faced sandwich on toasted bread with hot turkey, bacon, tomatoes, and a cheese sauce. It was created by Frank Blandi (1907-1999), who first served them at The Stratford Club in Pittsburgh's Shadyside neighborhood.
- Prep: 20 mins
- Cook: 30 mins
- Yields: 1 Serving
Lemon Meringue Pie
Lemon Meringue Pie is my father's favorite. My daughter Zoe made it for his birthday.
- Prep: 10 mins
- Cook: 30 mins
- Yields: 6 - 8 Servings
The Gooden Salad
There is a restaurant offering The Gooden Salad, named after a local school in Sierra Madre, CA. It is a delicious combination of grilled chicken, lettuce, hearts of palm, avocado, corn and blue cheese served with ranch dressing and a drizzle of BBQ sauce.
- Prep: 20 mins
- Yields: 4 Servings
Corn Salad with Basil, Tomatoes and Lime
This Corn Salad with Basil, Tomatoes and Lime is so refreshing and it's already cut off the cob, for all those people who can't eat it!
- Prep: 10 mins
- Cook: 10 mins
- Yields: 4 Servings
Beef & Vegetable Pot Pie
This pot pie is from Cooking Light magazine and is low in fat and calories. It's easy and relatively fast to make, which makes it a perfect weeknight meal.
- Prep: 15 mins
- Cook: 30 mins
- Yields: 6 Servings
Scalloped Potatoes & Ham
This is what I made for dinner last night. Talk about comfort food! I remember growing up we used to eat a lot of scalloped potatoes. Brings back memories of my childhood. I'll be making it again.
- Prep: 20 mins
- Cook: 1 hr 10 mins
- Yields: 12 Servings
Egg Salad with Dill & Chives
Egg Salad with Dill & Chives are a bit hit. There is nothing like a really good egg salad sandwich. I think adding some fresh dill takes it to the next level.
- Prep: 30 mins
- Cook: 15 mins
- Yields: Makes 40 sandwiches
