Appetizers, Snacks, and Party Food

Mother Alice’s Hot Chicken Salad

This is a hot dish, served with slices of French bread or crostini.

Stuffed Mushrooms

From Kathy: These are very easy to make, and can be stuffed somewhat ahead, refrigerated, and cooked as people arrive.

Beverages and Elixirs

Mocha Punch

From Millie

Breads

Skillet Cornbread

This recipe is from Elena. It’s a staple in their household. Even Noel knows how to make it!

Millie Wilson’s Bread

Millie Wilson was a wonderful baker, especially considering she did all her baking on an old wood stove, having split the wood herself. I used to stop there every morning on my way to school to pick up Georgianna (I walked her to school or the bus stop). While waiting for her to get ready,...

Anadama Bread

The folks first had this bread at Long Lake Bible Camp in Naples, Maine. The pastor from Bellows Falls made bread for the whole camp and gave the recipe to Mom and Dad. The original story, which you’ve probably all heard, was that of the farmer who came home to find his wife, Anna, had...

Millie (Gable’s) Whole Wheat Bread

This was given to me with ingredients, but no instructions, so I’m making them up from my bread-baking experience.

Honey Banana Whole Wheat Bread

Here is a recipe that I have adapted from the book that came with my bread machine (Healthy Bread Recipes, Salton/Maxim Housewares, Inc., no year given). It is a yeast bread, with only one banana, so it has just a subtle banana flavor. Great toasted for breakfast – some even like it for peanut butter...

Mother’s Banana Bread

Makes one standard loaf or three small loaves.

Mother’s Biscuits

Many memories of these delicious, flaky biscuits topped with strawberries, or maple syrup, or butter with a mug of steaming cocoa alongside for a light Sunday night supper. This recipe originally came from Grandma Woods (Percy’s mother). Makes about 14 biscuits.

Angel Biscuits

From Mother’s “little black book,” this is attributed to Heloise. The yeasty flavor is a nice variation on our traditional concept of biscuits. Quicker than yeast rolls.

Dumplings (Betty Crocker)

Kathy contributed this recipe, adding that the Midwest is chicken and dumplings country. This recipe is quite similar to her mother’s, who always served chicken and dumplings with mashed potatoes. The secret is in the covered and uncovered timed cooking.

Mother’s Pancakes

As in any good Vermonter’s home, pancakes were a staple, topped of course only with genuine Vermont Maple Syrup – the good stuff, not any of those Flatlander substitutes! (Although I do remember Mother making ersatz syrup out of brown sugar in some lean times.) This recipe originally came from Grandma White (Alice’s mother).
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Breakfast

Crêpes

From Peggy: She reports that Martha whips these up in a few minutes and is always very popular on Saturday mornings! (I wasn’t sure if she meant Martha or the crêpes were popular!)

Blueberry Stuffed French Toast

From Millie.

Brunch Casserole

From Millie

Mother’s Biscuits

Many memories of these delicious, flaky biscuits topped with strawberries, or maple syrup, or butter with a mug of steaming cocoa alongside for a light Sunday night supper. This recipe originally came from Grandma Woods (Percy’s mother). Makes about 14 biscuits.

Angel Biscuits

From Mother’s “little black book,” this is attributed to Heloise. The yeasty flavor is a nice variation on our traditional concept of biscuits. Quicker than yeast rolls.

Mother’s Pancakes

As in any good Vermonter’s home, pancakes were a staple, topped of course only with genuine Vermont Maple Syrup – the good stuff, not any of those Flatlander substitutes! (Although I do remember Mother making ersatz syrup out of brown sugar in some lean times.) This recipe originally came from Grandma White (Alice’s mother).

Mother’s Muffins

Muffins were always baked in an old-fashioned “roll iron” for a distinctive shape and crisp crust. The oiled roll iron should be preheated in the oven while you are mixing the batter. This recipe originally came from Grandma (Esther) Woods, and Dad often was the one to make them on a Saturday, especially after he...

Millie’s All-Bran Muffins

This recipe and Six-Week Bran Muffins are very similar, except the amount of flour is very different. Try them both! This one came from Millie Gable, with a notation that she got it from Marilyn Quigley, ET.

Six-Week Bran Muffins

Peggy got this recipe from Ann Tripple (Lew’s sister) in Oregon, who cooks for 9 people and likes to keep it simple. I checked with her on the difference in flour from the previous recipe (Millie’s All-Bran Muffins) and she confirmed that these amounts are correct. You decide!

Kathy’s Coffee Rolls Scandinavian

Kathy often brought these over on holiday mornings – tender and delicious! One advantage is that you can mix up the dough the night before. I always thought the “Scandinavian” referred to her Swedish background, but when she gave me the recipe, she attributed the source to Fleischmann’s Yeast Cookbook! Live and learn!
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Meat Mains

Mother’s Chili

Mother does not remember where she got this recipe, but she has it first at Larry and Kathy’s wedding.

Mother’s Mulligan Stew

Red Beans and Rice

This southern sounding dish came from Millie.

Mother’s Beef Stroganoff

This came from a friend of Mom’s in the office at Dartmouth.

Ann Lander’s Meat Loaf

When did she become part of the family??? Mother gave me this recipe.

Meatloaf

Here’s Kathy’s family’s favorite, originally from “America Cooks”. The bacon slices add a nice flavor, and the sauce made from the juices with the addition of beef broth and sour cream is an unusual touch.

Kay Jackson’s Barbecued Spare Ribs

Kay is Lew Jackson’s mom. Peggy’ s mother-in-law.

Mother’s Walnut Chicken

Herb-Roasted Chicken

From Peggy: She reports this is one of her favorite chicken recipes, from a book by Susan Branch, “Heart of the Home” in Martha’s Vineyard. She has begun growing her own herbs and using then fresh in this recipe. Martha (her Martha, that is) asked if this was smoked chicken – the herbs really penetrate...

Lemon Chicken

From Peggy: Another family favorite from “Heart of the Home” by Susan Branch. The meat is extremely tender and gourmet-tasting. Everyone who has this raves about it – even Dad!
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Pies and Tarts

Mother’s Pie Crust

Alice’s infamous pie crust recipe. Makes four crusts.

Preserves

Plum Good (Conserve)

From Marilyn

Pottsfield Relish

I got this from both Mom and Peggy. It’s a great way to use up all the excess tomatoes and peppers at the end of the growing season when frost threatens. You can adjust proportions of red and green vegetables according to what you have available.

Salads, Sandwiches, and Sides

Onion Roasted Potatoes

Millie sent this along – a nice change from “plain old potatoes.”

Broccoli-Mushroom Salad

From Millie: the avocado gives a California flavor.

Broccoli Salad

This was served by a friend at a church covered dish supper. I enjoyed it on several occasions before I finally got around to ask for the recipe. I like the combination of salty/smoky, sweet, and tangy.

Smoked Turkey & Tortellini Salad with Chutney Yogurt Dressing

Another of my sister-in-law Ann’s contributions, from the New York Times magazine section. Vary the vegetables for a different taste.

Dorothy’s Pennsylvania Dutch Potato Salad

I confess to liking my potato salad better than most others I’ve tried. I use a cooked sweet-and-sour dressing I adapted from Pennsylvania Dutch Cooking (Dutchcraft Co., Gettysburg, PA, no year listed).

Stuffed Mushrooms

From Kathy: These are very easy to make, and can be stuffed somewhat ahead, refrigerated, and cooked as people arrive.

Millie’s Bread Stuffing

Makes about 3 quarts for a 12 pound turkey.

Soups and Stews

Mother’s Baked Beans

She got this recipe from her mother, Grandma White. This was a Saturday staple when we were growing up. *This recipe involves overnight soaking, which is not included in the total time.

Hamburger Soup

This came from Cuddie, Dave Gable’s sister in Felton, PA.

Pennsylvania Dutch Hamburger Soup

This came from my mother-in-law, Flo Chronister; although she is also from Pennsylvania Dutch country, it is quite different from Cuddie’s soup. The first time Millie had it at my house, she said, “Oh, Beef Corn Soup.” It is quite similar to Pa. Dutch Chicken Corn Soup. Hamburg soup is real soul food to the...

Mom Gable’s Vegetable Beef Soup

Crab Bisque

I found this recipe in Mother’s “Little Black Book” but we don’t know where it came from.

Southwestern Bean Soup

This new addition to our table came from a CD-Rom of low-fat and no-fat recipes entitled Magic Chef (Automated Archives, Inc., c. 1994); it contains over 27,000 recipes, apparently contributed by individuals as there are a lot of similar recipes; I couldn’t tell if the recipes had been kitchen-tested or just collected. Needless to say,...

Mulligatawny Soup

Kathy wrote that she and Larry were traveling north from Los Angeles along the Pacific Coast Highway and stopped to eat at a small town. When leaving the restaurant, Larry asked the cashier to give the chef his compliments on the soup. She asked if he would like the recipe – people asked for it...

Butternut Squash & Apple Soup

This year, we accidentally grew an unbelievable number of butternut squash. It seems that every seed packet we planted (zucchini, summer squash, pumpkins, etc.) were actually butternut squash seeds. We like squash, but 40 are just way too many! Bring on the creative recipes. A few of the squash weren’t as sweet as I like...

Sweets

Kay Jackson’s Chocolate Sauce

Our family makes this as a staple with many desserts. So quick and yummy!

Kathy’s Coffee Rolls Scandinavian

Kathy often brought these over on holiday mornings – tender and delicious! One advantage is that you can mix up the dough the night before. I always thought the “Scandinavian” referred to her Swedish background, but when she gave me the recipe, she attributed the source to Fleischmann’s Yeast Cookbook! Live and learn!

Peggy’s Blueberry Muffins

Peggy claims: Best if made with fresh blueberries picked while standing in Lake Winnipesaukee on the point at Elly’s! Ask Dad!

Basic Sweet Roll Dough & Variations (Betty Crocker)

While Larry was in college, Kathy bakes sweet rolls which he took to the Dartmouth College Library staff lounge to sell. It meant rising at 4 AM; since she was also baby-sitting several children at the time, she didn’t have the energy to do that very long!

Mother’s Doughnuts

No Woods Family cookbook would be complete without this recipe! Mother originally got her recipe from Grandma White. For a time, she sold them at Frasier’s General Store for 30 cents per half dozen. Remember “Sure Enough?” He sold food items out of the back of his van and traveled around the area. He too...

Kathy’s Raised Doughnuts (Betty Crocker)

Kathy has particularly fond memories of her mother making Glazed Raised Doughnuts weekly.  Kathy would walk the short block home from school at noon to pick up the doughnuts, sell them to the kids, and donate the proceeds to the PTA.

Monkey Bread

I asked Melissa if she had any recipes to contribute from her new mother-in-law, Susan Martin (who’s from Tennessee, originally). Susan replied, “Am I allowed? I’m not Woods by either birth or marriage.” So what – good to have something new! Jay loves this!

Vegetable Mains

Peggy’s Pockets (Syrian Pouches)

The lentil and rice mixture came from Peggy’s friends in Center Harbor, the Farahs. Of Lebanese origin, their father was born on the street called Straight in Damascus (Acts 9:11 – Saul of Tarsus was there!). Peggy added the toppings, like tacos, and now people call them “Peggy’s Pockets”.

Spinach Quiche

Before I went back to work, I participated in many neighborhood Bible studies. I got this recipe from an end-of-year brunch at a study in Verona. My copy is getting pretty dog-eared!