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