Plum Good (Conserve)
From Marilyn
Millie’s Bread Stuffing
Makes about 3 quarts for a 12 pound turkey.
Stuffed Mushrooms
From Kathy: These are very easy to make, and can be stuffed somewhat ahead, refrigerated, and cooked as people arrive.
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).
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.
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.
Broccoli-Mushroom Salad
From Millie: the avocado gives a California flavor.
Onion Roasted Potatoes
Millie sent this along – a nice change from “plain old potatoes.”
Brunch Casserole
From Millie
Blueberry Stuffed French Toast
From Millie.