Time to dig up an old ’50’s recipe from my card catalog in the Culinary Cellar using leftover ham. My grandma used to make these!
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Hot Cross Buns are a traditional bread to make at Easter. Here is a recipe not only for the buns, but for a bread basket to place them in.
Uglesich’s Restaurant was a legend in New Orleans, but the recipes are found in this wonderful cookbook. See what we made!
If the Chicago River is green, then it’s time to celebrate St. Patrick’s Day when everyone is Irish!
My husband wanted some cookies to fill his favorite tin. How about soft and chewy oatmeal raisin?
Hoppin’ John is traditionally served on New Year’s Day to bring good luck for the New Year. This version is baked and cut into squares!
A 14-pound fresh ham from Christmas makes for a lot of leftovers, including a delicious Cubano sandwich!
If Christmas is near, then it’s time to make stollen. I found the most amazing recipe in a Bavarian cookbook. I wish you could taste it!