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. 6 quarts cucumbers, sliced 3 red bell peppers, diced 3 green bell peppers, diced 2 … Continue reading Bread and Butter Pickles

1 pound mushrooms, sliced 3 tablespoons flour ¾ cup chicken broth 1 tablespoon parsley Salt ¼ cup heavy cream 1 tablespoon sherry (optional) 2 tablespoons Gruyère or Emmenthaler cheese, grated 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 … Continue reading Mushrooms au Gratin

One of Laura’s favorite recipes. ¾ cup sugar 1 cup water 1 cup red or white wine 3 cloves 2 cinnamon sticks 1 vanilla bean, cut in half 4 lemon slices 6 large seedless oranges, sliced 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 … Continue reading Oranges in Wine

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. 2 ½ pounds frozen corn 1 teaspoon salt 3 tablespoons sugar ¾ cup heavy cream 2-3 teaspoons cornstarch Cook corn in … Continue reading Brookville Hotel Creamed-Style Corn