Cut celery into half-inch slices; put into stockpot and cover halfway with boiling salted water. Return to boil and cook for 10-15 minutes. Reserve one cup of the cooking water, and drain the rest. Preheat oven to 350 degrees. In separate saucepan, melt 4 tablespoons of butter, add flour and make a roux. Gradually add the milk, and cook until smooth. Add celery water; toss … Continue reading Celery Casserole

Ania and Carla got hooked on this salad in Traverse City, Michigan, at a now-closed restaurant called Mabel’s. To make it, we now routinely order dried cherries and cherry vinaigrette dressing from Traverse City stores – our favorite is Benjamin Twiggs. This salad is perfect for a hot July night, even if you’re nowhere near the Cherry Capital of the World. Gently sauté chicken breasts … Continue reading Cherry Chicken Salad

This was one of our great-great-grandmother’s canning recipes. If you know how to can produce safely, go for it. We make a half- or quarter-recipe – the pickles will keep in the refrigerator for about a week, and the neighbors are very happy when we share a jar or two. Combine cucumbers, onions, salt, and a couple of cups of ice cubes in a large … Continue reading Bread and Butter Pickles

Cook quinoa according to package instructions. Juice the two limes. Whisk the lime juice with olive oil and salt. Mix quinoa with black beans, corn, tomato, onion and cilantro, and pour juice over all. Mix well, and chill overnight. *I never include cilantro, because we are among those who think it tastes the way laundry soap smells. You can put in parsley or substitute some … Continue reading Quinoa and Pico Salad

One of Laura’s favorite recipes. Mix sugar and water, and heat until sugar is dissolved. Add all other ingredients except orange slices. Simmer for 15 minutes. Peel and slice oranges. Strain sugar syrup and pour over oranges. Chill several hours before serving. Continue reading Oranges in Wine

Sauté mushrooms in butter. Dissolve flour in chicken broth, and add mixture to mushrooms. Add seasonings and salt; cook 5 minutes. Stir in cream (and sherry), and cook for and additional 5 minutes. Pour into baking dish and top with cheese; place under broiler until top begins to brown and bubble. Serve immediately. Note: you also can use this as a filling for vol-au-vent shells … Continue reading Mushrooms au Gratin

This recipe is from the Brookville Hotel near Salina, Kansas; it served made-to-order pan-fried chicken, farm-style sides, the best bread and butter pickles on the planet, and this wonderful creamed corn, which bears no resemblance whatsoever to the watery sludge in the canned version. Cook corn in small amount of water. Add salt, sugar and ½ cup of the cream. Bring to boil. Dissolve the … Continue reading Brookville Hotel Creamed-Style Corn