Given to me by Fernette at my bridal shower, June 14, 1986.
- cheddar cheese soup
- cream chicken soup
- large can sliced mushrooms
- butter
- chopped celery
- chopped onion
- uncooked rice
- milk
Grandma showed me how to make this one day. She also said that if it’s too thick, add more water and cook again. If too thin, cook again.
- sugar
- raspberries
Can be served warm with ice cream.
Note: Sometimes I double the topping.
- flour
- oats
- cinnamon
- nutmeg
Yum! My favorite cookies.
- soda
- salt
- flour
- vanilla
- eggs
- brown sugar
- sugar
- shortening
- oats
- chocolate chips
- raisins
- cut-up candied pineapple
- eggs
- oil
- water
Don’t substitute low-fat or nonfat yogurt here, or the sauce will be too thin and have an off flavor. This recipe is courtesy of our forthcoming Make-Ahead cookbook.
- vegetable oil
- raisins
- curry powder
- Table salt
- grated fresh ginger
- water
- frozen green peas
- plain whole milk yogurt
- minced fresh cilantro leaves
- tomato juice
- finely minced onion
- juice of 1/2 lemon + 1 lime
- wine vinegar
- cumin
- freshly minced parsley
- olive oil
- freshly diced tomatoes
- crushed garlic
- crushed peppercorns
- onion
- green bell pepper strips
- red bell pepper strips
- minced garlic
- beef bouillion granules
- ground paprika
- water
- fat free evaporated milk
“Cara Brunetti of Hamilton, Virginia, writes: “I come from a long line of great cooks. My father owns an Italian market in Scranton, Pennsylvania, where my mother gets a lot of the ingredients she uses in her wonderful dishes. My mother-in-law is a reciper developer, and I’ve been known to sit next to my great-aunt Stella with a pen and paper as she details her amazing recipes. I live far from home now, but I reconnect with my family traditions every evening when I make dinner.”
Pureeing the soup gives it a smooth richness — without any cream.
- olive oil
- chopped fresh rosemary
- low-salt chicken broth
- baby spinach leaves
- finely chopped fresh sage
- Grated Parmesan cheese
- Extra-virgin olive oil