Old Recipes

[MsCards0007]

Hey Gang, tare yourselves away from the baby pix's and see if you can help me out here. Isn't she just too adorable? lol

I would like some really old recipes. Like scratch cakes, tea cakes, things done the hard way.

If you can think of any, you can post here or email me @ MsCards0007@aol.com or post both places....

Thanks gang,

Marilyn

[lachelle_warren@yahoo.com]

I will try to remember on Monday to bring an old church recipe book with me. It has alot of really good old fashion recipes in it most tried by my family and loved.

[LONDONROSE]

The best old recipes is to go to resale shops or garagae sales and buy old cookbooks I got some of my recipes from the older paperback type and they are usually cheap and they use real ingredients good luck

[kitwilli]

A few years ago a friend tipped me off to "re-enactments"! There are a lot of resources available there - also check "depression cooking" in google, etc. There were some interesting results!

[mmchummel]

100-YEAR-OLD SUGAR COOKIES

Ingredients:

1 1/2 c. shortening
2 eggs
3 c. flour
2 tsp. baking powder
2 tsp. salt
1/2 tsp. nutmeg
1 3/4 c. sugar
1 c. sour cream or buttermilk
1 tsp. baking soda
1 tsp. lemon juice

Preparation:
Cream shortening, sugar, eggs; stir in milk, then add remaining ingredients. The dough will be soft and sticky. Put on floured board and sift more flour on cookie dough. Pat out about 1/2 inch thick; cut; pat to shake off excess flour. Place on cookie sheet. Bake at 450 degrees for 5-10 minutes.

THE 1915 WATKINS ALMANAC carries an interesting recipe for Apple Water--a pleasant drink for people with fevers. Carefully roast 3 good tart apples, preserve the juice, put in a quart pitcher, pour on it about a quart of boiling water, cover, and add a little Watkins Nutmeg or other of Watkins Pure Spices to taste.
Another favorite recipe for those who were sick seems to have been gruel. Their recipe for oatmeal gruel: Put four tablespoons of the best grits (oatmeal coarsely ground) into a pint of boiling water. Let boil gently, and stir often, till it becomes as thick as you wish it. Then strain it and add to it while warm, butter, wine, nutmeg, or whatever is thought proper to flavor it. For egg gruel: Beat the yolk of an egg with one tablespoonful of sugar; add one teacupful of boiling water on it; add the white of an egg, beaten to a froth, with any seasoning or spice desired. Take warm.

And there are some here:
http://www.ghosttraveller.com/really_old_recipes.htm
I got this from: truleelee

[mmchummel]

Best-Of-All Muffins
From The Calumet Treasury of Home Baking
Around 1958
· 2 cups sifted flour
· 2 1/2 teaspoons Calumet Baking Powder
· 3/4 teaspoon salt
· 2 tablespoons sugar
· 1 egg, well beaten
· 3/4 cup milk
· 1/3 to 1/2 cup melted shortening
Sift together flour, baking powder, salt and sugar. Combine egg and milk, add to flour mixture, add shortening. Then mix only enough to dampen flour. (Batter will be lumpy.) Spoon at once into greased muffin pans, filling each cup two-thirds full. Bake in hot oven (400 Degrees F.) about 25 minutes.
Makes 10 large muffins, light and tender-texture.

[mmchummel]

Chocolate Dipped Lavender Cookies
Lavender has many wonderful qualities and tastes great.
· 1 cup unsalted butter, softened
· 1 cup sugar
· 1 egg, beat slightly
· 1 1/2 cups self-rising flour
· 1 Tbsp. snipped lavender flowers
· 8 oz. semisweet chocolate pieces
Put parchment paper on a cookie sheet or butter and flour well. Beat butter well with a mixer. Add sugar and beat till combined. Beat in eggs and as much flour as you can get combined with the mixer, then stir in the rest including lavender flowers. Drop by teaspoon onto cookie sheet. Space about 2" apart. Bake at 350 for 15 to 18 minutes. Cool.
In a saucepan melt chocolate stirring constantly. Remove from heat. Dip half of each cookie in the chocolate and set aside to cool for about 1 hour. YUM!

[mmchummel]

CHOWDER

The Whitehouse Cookbook (1887)

Fry five or six slices of fat pork crisp in the bottom of the pot you are to make your chowder in; take them out and chop them into small pieces, put them back into the bottom of the pot with their own gravy.
(This is much better than having the slices whole.)

Cut four pounds of fresh cod or sea bass into pieces two inches square, and lay enough of these on the pork to cover it. Follow with a layer of chopped onions, a little parsley, summer savory and pepper,
either black or cayenne. Then a layer of split Boston, or butter, or whole cream crackers, which have been soaked in warm water until moistened through, but not ready to break. Above this put a layer of
pork and repeat the order given above--onions, seasoning (not too much), crackers and pork, until your materials are exhausted. Let the topmost layer be buttered crackers well soaked. Pour in enough cold
water to barely cover all. Cover the pot, stew gently for an hour, watching that the water does not sink too low. Should it leave the upper layer exposed, replenish cautiously from the boiling teakettle.
When the chowder is thoroughly done, take out with a perforated skimmer and put into a tureen. Thicken the gravy with a tablespoonful of flour and about the same quantity of butter; boil up and pour over
the chowder. Serve sliced lemon, pickles and stewed tomatoes with it, that the guests may add if they like.

This recipe is from The Whitehouse Cookbook (1887), by Mrs. F.L. Gillette, which is in the public domain.

Discover some of the best recipes and culinary resources available on the web today! Unleash the hidden "chef" inside you. Learn to create delicious food. http://www.recipecorral.com

I got this recipe from : Chefphronc

[mmchummel]

Crumble Nut Coffee Cake
From The Calumet Treasury of Home Baking about 1958
· 1 1/2 cups sifted flour
· 2 teaspoons Calumet Baking Powder
· 3/4 teaspoon salt
· 1/2 cup sugar
· 1/3 cup shortening
· 1 egg, well beaten
· 3/4 cup milk
Topping:
· 2 tablespoons sugar
· 3/4 teaspoon cinnamon
· 3/4 cup soft bread crumbs
· 2 tablespoons melted butter
· 2 tablespoons chopped nuts
Sift together flour, baking powder, salt and sugar. Cut in shortening. Combine egg and milk, add to flour mixture, and stir only until flour is dampened. Spread in greased 8x8x2-inch pan.
For the topping, mix sugar and cinnamon with crumbs. Add melted butter, tossing with fork to mix. Add nuts. Sprinkle over batter. Bake in hot oven (400 degrees F) 25 to 30 minutes. Serve warm.

[mmchummel]

NEVER FAIL ICE BOX ROLLS
· 2 pkgs. Dry yeast
· 1/4 cup lukewarm water
· 1 tsp. sugar
· 1/3 cup sugar
· 1/2 cup shortening (do not use oil)
· 1 egg
· 1 cup warm water
· 4 cups plain flour
· 1 tsp. salt
Dissolve yeast in 1/4-cup lukewarm water. Add 1-teaspoon sugar. Let stand as you cream shortening and one-third cup sugar. Add egg and 1 cup warm water. Beat. Add yeast cake mixture. Beat in flour and salt. Cover and put in warm place. Let rise until doubled. Then roll out and put in refrigerator. Use as needed. Remove from refrigerator approximately 2 hours before baking to let the rolls rise.
These can be frozen and always rise well. Bake in 350-degree oven for 15-20 minutes or until brown.

[mmchummel]

POOR MAN'S CAKE
(From the 1930's)

· 1 CUP WHITE SUGAR
· 1 EGG
· 2 LEVEL TABLESPOONS BUTTER
· 1 CUP MILK
· 2 SCANT CUPS FLOUR
· 3 LEVEL TEASPOONS BAKING POWDER
· 1 TEASPOON VANILLA
· 1/3 LEVEL TEASPOON SALT
Mix this all together and Bake in a square pan. BAKE 45 MINUTES at 350 DEGREES.

[mmchummel]

Pie Shells...........

This is an excerpt from one of my cookbooks that has recipes from the 14th century to the 19th century. (typed in the original text) I thought you’d all get a kick out of this. There may be more to children’s nursery rhymes than you may imagine. “Four and twenty blackbirds baked in a pie!”

Platina's cookbook was translated into French and German, and in Italy many of his recipes were included in the cookbook, Epulario
(The Italian Banquet), published in 1516. Epulario outdid Platina, however, in the following outsize version of a pie that released live birds when it was cut open: (This recipe is from the 1598 English translation.)

To Make Pies That the Birds May Be Alive in Them, and Flie Out When It Is Cut Up
Make the coffin of a great pie or pasty, in the bottome thereof make a hole as big as your fist, or bigger if you will, let the sides of the coffin bee somewhat higher then ordinary pies, which done put it full of flower and bake it, and being baked, open the hole in the bottome, and take out the flower. Then having a pie of the bigness of the hole in the bottome of the coffin aforesaid, you shal put it into the coffin, withall put into the said coffin round about the aforesaid pie as many small live birds as the empty coffin will hold, besides the pie aforesaid. And this is to be done at such time as you send the pie to the table, and set before the guests: where uncovering or cutting up the lid of the great pie, all the birds will flie out, which is to delight and pleasure shew to the company. And because they shall not bee altogether mocked, you shall cut open the small pie, and in this sort you may make many others, the like you may do with a tart.

[Cowgirl]

1925 Missouri Farm Women's Cookbook

Puddings and Sauces

MARSHMALLOW PUDDING

4 eggs (whites only) 1 cup sugar

1 tablespoon gelatine (heaped) 1 cup pineapple

1 cup warm water 1 cup nuts

Beat whites of eggs stuff; dissolve gelatine in water, beat this into eggs; then add sugar, nuts and pineapple. Serve when cool, or is much nicer if put on ice.

--Mrs. Kate Moore



STEAMED PUDDING

½ cup chopped suet ½ cup raisins

1 ½ cup flour 1 egg, beaten with

2 teaspoons baking powder one cup milk

Pinch of salt

Mix in order given and steam one hour.

Sauce

1 tablespoon flour 1 cup boiling water

½ cup sugar 1 egg, well beaten

Mix flour with sugar, add boiling water and stiff over the fire until it boils; add flavoring and pour while hot into well beaten egg.

--Elizabeth Callison, Kahoka



SNOW PUDDING

1 pint boiling water 2 eggs

3 tablespoons cornstarch 1 ½ cups milk

1 cup sugar Vanilla

3 lemons (Juice only) 2 tablespoon sugar

Stir the cornstarch, dissolved in a little cold water into the boiling water, add one cup of sugar and cook for a few minutes, until clear; just before taking from the fire add the lemon juice. Beat whites of eggs to a stiff froth, then add the thickened lemon jelly, beating constantly. Turn at once into a mold. It should be served very cold, with a custard made from the yolks of the eggs, milk and two tablespoons of sugar, flavored with vanilla.

--Mrs. A. K. Rolfe, New Truxton



BANANA PUDDING

3 eggs 4 tablespoons sugar

2 cups milk Flavor

Bananas Cake

Put a layer of cake in a dish, then a layer of bananas, until the dish is full. Then make a custard of two while eggs and the yolk of the third, milk and three tablespoons of sugar. Cook and turn over the contents of the dish. Beat remaining egg white, add one tablespoon of sugar and spread over top, set in oven until frosting is brown.

--Mrs. Maggie Wells, Trask



BANANA PUDDING

1 pint milk 1 tablespoon flour

1 cup sugar 6 bananas

3 eggs

Make a custard of milk, sugar yolks of eggs and flour; boil until thick. Line a pan with wafers and slice bananas on wafers. Pour custard over. Beat whites of eggs, put on top and brown.

--Sophia Weber, Mt. Vernon





PRINE PUDDING

1 ½ cups stewed prunes 1 teaspoon soda, dissolved

¾ cup molasses 1 teaspoon cinnamon

½ cup ground walnuts ½ teaspoon cloves

2 cups Graham flour ½ teaspoon nutmeg

1 cup sweet milk

Boil in molds from 1 ½ to 2 hours. Serve with

Hard Sauce

1 ½ cups powdered sugar 1 egg white

½ cup butter 1 teaspoon cream tartar

Cream butter and sugar, add white of egg, beaten stuff, then cream tartar and flavor to taste.

--Mrs. E. B. Jennings, Mt. Vernon



PRUNE PUDDING

6 eggs (whites) 1 cup English walnuts

1 cup prunes ½ cup sugar

Cook prunes slightly and chop fine. Chop nuts fine. Beat whites or eggs to a stiff froth and add sugar. Flour nuts and prunes, add to the whites. Bake in a slow oven forty minutes. Serve with whipped cream.

--Julia Van Horn



RICE PUDDING

1 cup rice 1 tablespoon butter

1 pint milk 1 lemon

4 eggs Salt

1 pint sugar Flavoring

Cook the rice, add yolks of eggs, beaten, milk, butter, salt, flavoring and grated rind of lemon. Put into a pudding pan and bake until nearly set. Beat the whites of eggs, add juice of lemon and sugar; beat well, spread over the top and bake until done.

--Lottie Pierson, Mt. Vernon



RICE PUDDING

1 cup rice 1 teaspoon salt (level)

4 cups water ½ cup sugar

4 eggs 1 teaspoon extract

Boil rice in salted water until tender; add sugar; beat eggs and add, then add extract and beat well. Serve either hot or cold with cream.

--Mrs. H. J. Bourdeau, Trask



MAPLE PUDDING

½ package Knox gelatine 1 pint sweet cream

1 pint cold water English walnut

1 cup sugar 1 small can grated pineapple

½ teaspoon mapleine

Soak gelatine in water, with sugar, for five minutes; then heat until sugar is dissolved. Add mapleine and set aside to coo. Whip the cream stuff, chop walnuts and add to cream, also the pineapple when the gelatine begins to set, beat all together. Color a pretty shade of pink. Halves of walnuts may be put on top if desired.

--Mrs. S. T. Coolley, Centralia



CARAMEL PUDDING

1 tablespoon butter 2/3 cup sugar

1 egg ¼ teaspoon salt

3 tablespoon cornstarch ½ teaspoon vanilla

1 pint milk

Put sugar in frying pan and keep shaking it to keep from burning. Heat milk and blend with sugar. Add cornstarch and egg. Flavor and serve cold, with cream.



CORNSTARCH PUDDING

1 pint milk 2 tablespoons sugar

1 egg 1 tablespoon flavoring

1 tablespoon cornstarch or flour

--Mrs. W. F. Roberts, Worth



VICTORY PUDDING

1 package orange jello 1 cup cooked prunes, chopped

2 cups boiling water

1 cup grapenuts ½ cup sugar

1 cup seedless raisins 1 teaspoon cinnamon

½ teaspoon allspice

Dissolve jello in boiling water; add other ingredients, let stand to cool and harden. Serve with whipped cream.

--Mrs. T. F. Clare, Montgomery City



DATE PUDDING

1 cup sugar ½ cup suet

3 tablespoons molasses ½ teaspoon cinnamon and

1 cup nuts nutmeg

1 cup raisins 2 cups bread crumbs

1 cup figs, dates pr prunes 1 quart sweet milk

1 egg 1 teaspoon soda in a boiling

water to dissolve

Steam three hours. Serve with whipped cream.

--Miss Elisa Cullen, New Cambria



CARROT PUDDING

1 cup grated carrots ½ cup butter, melted

1 cup grated potatoes ½ teaspoon cloves

1 cup sugar ½ teaspoon nutmeg

½ cup raisins ½ teaspoon cinnamon

½ cup currants 1 teaspoon soda

--Stir sodae into grated potatoes; flour the currants and raisins; mix all together and steam three hours. Serve with hard sauce

--Mary Walls, New Cambria



BROWN SUGAR PUDDING

½ cup white sugar 1 teaspoon baking powder

1 tablespoon butter Flavor with vanilla

½ cup sweet milk Flour to make stiff dough

Mix as for cake and drop into syrup, made as follows:

2 cups brown sugar 3 cups boiling water

2 tablespoons butter Boil ten minutes

Bake twenty minutes.

--Mrs. Dave Bash, Canton



BAKED CUSTARD

1 ¼ cups sugar 3 cups milk

2 tablespoons butter Flavoring

2 tablespoons flour 3 or 4 eggs

Cream butter and sugar, add flour and beaten eggs; then milk and any flavoring desired. Set in pan of hot water in oven. Bake rather slowly.

-Mrs. Aug. Vitt, Washington



PERSIMMON PUDDING

1 pint persimmon 2 eggs

1 pint sugar 3 quarts sweet milk

1 pint flour

Bake in a bread pan.

--Mrs. L. E. Dennis, Clarence



PERSIMMON PUDDING

1 pint buttermilk ½ teaspoon soda

1 cup sugar 1 tablespoon butter

1 egg ¼ teaspoon cloves

1 pint ripe persimmons (heaping) ½ teaspoon allspice

1 teaspoon baking powder 1 teaspoon cinnamon

Flour enough to make stiff, but not as stiff as cake dough.

Mix buttermilk and persimmon and press through sieve or colander; then add sugar, egg, butter and spices, soda and baking powder and flour as named. Bake in a moderate oven until done. If the pudding falls a little, it is so much the better and if it seems soggy, don’t worry, as that is what is good. When you are ready to serve, cut in squares and put whipped cream over, or sugar and cream. This is one of the finest desserts I ever ate.

--Mrs. Roy Belts, Wellsville



STEAMED CHRISTMAS PUDDING

2 cup chopped suet ½ teaspoon cinnamon

1 cup raisins ½ teaspoon cloves

1 cup molasses 2 eggs

½ cup sugar 2 teaspoons baking powder

1 cup sweet milk Salt

2 cups flour

Mix all together thoroughly and tie in a cloth and boil in water for two hours. Serve with a sauce.

--Mrs. Hy Steiner, New Haven



SUET PUDDING

1 cup suet 3 ½ cups flour

1 cup molasses 1 cup raisins

1 cup sour milk 1 teaspoon soda

Mix, pour into buttered mold and steam three hours. Serve hot with lemon sauce.

Lemon Sauce

1 cup sugar 1 egg

½ cup butter 1 tablespoon vinegar

1 teaspoon lemon extract

Beat well and bring to a boil.

--Mrs. Ralph Towers, Aurora



MARSHMALLOW PUDDING

6 eggs (whites) 1 pint boiling water

2 cups sugar Nuts

4 teaspoons gelatine Raisins

Flavoring Figs, dates, etc.

Dissolve gelatine in little cold water, then add boiling water and one cup of sugar. Beat egg whites stiffly and add one cup of sugar. When gelatine is cool, beat into whites of eggs until beginnings to set; flavor, add nuts, raisins, etc. Put in mold to set. Serve with whipped cream.

--Mrs. Zeno Bratton, Centralia



MARMALADE PUDDING

2 tablespoons flour 2 eggs

2 tablespoons sugar 2 tablespoons marmalade

2 dessertspoons butter

Mix sugar, butter, yolks of eggs, marmalade and soda. Then add stiffly beaten whites and stir well. Pour into buttered pudding bowl, tie oiled paper over top and steam one hour. Serve with sweet sauce. Any other jam or preserve may be substituted for the marmalade.

--Mrs. F. E. Johnson, Rosendale





APPLE PUDDING

1 cup apples 1 cup sugar

1 cup walnut meats 3 eggs

Beat yolks of eggs, add sugar, then nuts and apples, which have been cut thin and cooked until almost preserved. Add egg whites, beaten stiff. Bake in very moderate oven fifteen or twenty minutes. Serve with whipped cream.

--Mrs. J. M. Weber, Mt. Vernon



PLUM PUDDING

3 cups flour ½ cup brown sugar

2 cups chopped suet ½ cup molasses

2 cups raisins 1 teaspoon soda dissolved

1 teaspoon nutmeg in sweet milk

Salt to taste

Make batter just thick enough to drop from spoon. Put in a buttered mold, allowing room for it to rise. Cover closely and steam three to four hours.



WOODFORD PUDDING

3 eggs, beaten light 1 teaspoon soda in

1 cup sugar 3 tablespoons sour milk

½ cup butter 1 teaspoon vanilla

1 ½ cups flour ½ teaspoon cinnamon

1 cup jam or preserves Allspice and nutmeg

Bake in slow oven and serve with sauce.

--Mrs. Samuel Breid, Centralia



BLACKBERRY DUMPLINGS

3 pints ripe blackberries ¾ cup water

1 cup sugar 1 heaping tablespoon butter

Place blackberries, with sugar, water, and butter over fire; let come to a brisk boil; then add dumplings made as follows:

2 cups flour 1 teaspoon salt

3 heaping teaspoons baking powder 1 egg

3 tablespoons sugar Milk to make stiff batter

Drop into boiling berries.

If one desires to use sour milk, add ¼ teaspoon soda. Canned berries may be used; also black raspberries or cherries, with the dumplings. Delicious served with cream.

--Mrs. Ottis Shuler, Revere



BLACK PUDDING

1 cup sugar 1 teaspoon soda (level)

½ cup butter 1 teaspoon cinnamon

3 eggs (yolks) 1 teaspoon allspice

1 cup blackberry jam 2 cups flour

Bake in jelly tins as for cake.

Sauce for Same

1 cup sugar 1 cup hot sweet milk

1 egg Butter size of walnut

Cook until required thickness.

GINGER CAKE PUDDING

½ cup butter or lard 3 teaspoons baking powder

¾ cup sugar (level)

1 cup sorghum 1 ½ teaspoons soda (level)

3 cups flour 1 teaspoon cinnamon

1 cup sour milk 2 teaspoons ginger

2 eggs ¼ teaspoon salt

Sift flour, baking powder, cinnamon, ginger and salt together. Cream butter and sugar, add sorghum, beaten eggs and milk with soda stirred into it; then flour mixture. Beat well and pour into large greased bread pan; bake in medium hot oven. Cut in squares and serve either hot or cold with sauce made as follows:

3 cups boiling water 4 tablespoons flour

1 ½ cups sugar ¼ teaspoon nutmeg

½ cup rich cream Pinch of salt

Put boiling water in sauce pan; mix sugar and flour and add to boiling water, stirring well, then add cream, nutmeg and salt. Let boil about five minutes. A richer sauce may be made by adding butter.

--Mrs. M. W. Renoe, New Cambria



BISCUIT PUDDING

1 pint stale biscuit crumbs 1 cup sugar

1 quart sweet milk 1/3 cup butter

3 eggs Nutmeg

Soak biscuit in milk for half hour. Beat yolks of eggs, sugar and butter together and add to crumbs and milk. Mix well, flavor with nutmeg and bake until brown and thick like custard. Beat whites of eggs, sweeten with sugar, spread over pudding and return to the oven to brown. Better served warm.



BREAD PUDDING

Chop cold biscuits or stale bread fine, pour over milk to cover nicely. Add two beaten eggs, flavor with nutmeg. Put in pudding pan and bake until thick. Serve with sauce as follows:

1 cup sugar 4 tablespoons cornstarch

1 quart milk Flavoring

Heat milk and sugar, dissolve cornstarch in a little cold milk, add to hot milk, stirring until well cooked. Add flavoring.

--Meryl Billeter, Bynumville



COTTAGE PUDDING

1 cup sugar 2 teaspoons baking powder

½ cup butter 2 ½ cups flour

1 egg ½ teaspoon lemon extract

1 cup sweet milk

Sprinkle a little sugar over the top just before putting in the oven. When done, cut in squares and serve with sauce.

--Mrs. Blanche Thorpe, Milan



PUDDING SAUCE

1 tablespoon flour, wet in cold 1 tablespoon butter

water Pinch of salt

2/3 cup sugar Flavor to taste

1 cup boiling water

--Lula Arnold, Granger





TAPIOCA PUDDING

1 quart milk 2 eggs

2 tablespoons Minute Tapioca ½ cup sugar

1 teaspoon lemon extract Salt

Cook in double boiler the milk, tapioca and salt, fifteen minutes; stir frequently. Beat together the yolks of eggs and sugar, stir into milk and tapioca; cook until it thickens. Remove from fire, add beaten whites of eggs and flavor.

--Mrs. W. R. Moreland, Vichy



SPICED CHEESE PUDDING

2 slices of bread 1 ½ cups cottage cheese

2 eggs ½ cup sugar

1 cup milk ¾ cup seeded raisins

½ teaspoon salt ½ teaspoon allspice

½ teaspoon cinnamon and cloves

Toast the bread and crumb it fine. Mix the cottage cheese with eggs, sugar, spices and salt. Dissolve soda in milk and add bread crumbs and raisins. Mix all together, pour into a well greased pan and bake.

[wildbillcudas]

This my first time ever at replying. Seeing the title old recipes, really caught my interest! I only cook from"scratch". I compiled a cookbook for my mother's side of the family. I am sure that if you prefer a recipe of a certain kind, then I am sure I can find one. Also, I collect cookbooks, old & new alike! My email is peggy_martin54@hotmail.com

[Aline]

Hi Wildbillcudas!
I too collect cookbooks and have posted many recipes on this site. It would be nice, and very much appreciated by all of us, if you would share some of your recipes with us here. Thanks.

[mmchummel]

I'm with you Aline. I'd like to extend my welcome to wildbillcudas, and I also collect cookbooks, old and new. So, bring them on!! and let us know what you're looking for so we can recriprocate. This is a great site isn't it!? lol

I am most deffinatley a foodie!