December 10, 2010

A 100-year old recipe. The mystery is ours: who drank the wine? From the "Christmas Memories...

December 10, 2010

Fun to serve the spread in little individual paper cups with the fruit and vegetables in...

December 10, 2010

Almost no bake and very easy. Different crust.

December 10, 2010

For the best flavor, use a homemade turkey stock.

December 10, 2010

If more moist stuffing is desired, increase water to 2 cups. Serve with ham or kabobs.

December 10, 2010

Notes:Using red potatoes gives your standard mashed potatoes more flavor.

December 10, 2010

Pennsylvania Dutch settlers made these at Thanksgiving and stored them in a stoneware crock until...

December 10, 2010

Use this filling for Hamantashen, a cookie traditionally served during Purim.

December 10, 2010

Try it without orange juice first. Pumpkin, orange juice and spices add a new twist to a milkshake...

December 10, 2010

Optional serving suggestion: sprinkle grated cheese on top after cooked.

December 10, 2010

A lean white wine that hasn't been aged in oak works best for this drink, such as Pinot Grigio,...

December 10, 2010

From Frances Prince's New Jewish Cuisine

December 10, 2010

Prepare one day before serving

December 10, 2010

Garnish with whipped cream and chopped pecans OR chocolate shavings.

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