This is an old southern recipe from Virginia. It was given to me by one of my college friends, Anna Mary.
- flour
- vanilla extract
- vinegar
- eggs
- 9-inch unbaked pie shell
- sugar
Make sure the brown bag is not recycled. You want to make sure there are no chemicals.
- unsifted all-purpose flour
- ground cinnamon
- salt
- unsifted all-purpose flour
- Pastry:
- ground nutmeg
- shortening
- iced water
- sugar
- lemon juice
- Topping:
- unsifted all-purpose flour
- butter or margarine
- sugar
This is the Libby’s pie recipe. It’s easy, it’s good …
- ground cinnamon
- salt
- sugar
- ground ginger
- ground cloves
- 9-inch unbaked pie shell with high fluted edge
I got this recipe sometime in college.
- Worcestershire sauce
- dry mustard
- or 1 1/2 lb. sharp cheddar cheese
- flour
- salt
I’ve been making this for a long time! Art found this recipe in the newspaper and brought it home for us to try. He was still working in NY then.
- salt
- black pepper
- stewed tomatoes
- oil
- garlic powder
- large onion
- dry basil
- oregano
- grated cheddar cheese
- sliced muenster cheese
I’ve been making this salad for nearly 35 years! Great salad for barbecues and summer picnics. I sometimes use brown rice but I think it works better with regular rice.
- sugar
- soy sauce
- sliced celery
- rice
- crumbled crisp bacon
Saw this episode on the WGBH station when we were in Mystic, CT for the Rosh Hashanah holiday 2006.
The variations that each cook brings to his or her favorite tomato sauce recipe are innumerable; everyone seems to have some trick that makes all the difference between a successful sauce and one that doesn’t measure up, whether it’s a certain herb, a splash of wine, or, as in this recipe, three different types of tomatoes for a rustic, complex flavor.
- crushed red pepper
Lys likes this one
- Freshly ground black pepper
- salt
- dried tarragon
- low-sodium chicken broth
- olive oil