Category: What’s Cookin’? with Louise Barnisky

Rhubarb-Orange Jelly 4 cups chopped uncooked rhubarb, not peeled 2 1/3 cups water 6 oz..

Sassafras Tea Put dry, clean roots in a pan of water and soak overnight. Boil.

Ramp Casserole 1 pound pork sausage, cooked and drained 2 cups grated cheese 2 cups.

Sour Cream Sugar Cookies 1/2 cup shortening 1 cup sugar 1 egg 1/2 tsp. soda.

Poppy Seed Bread 3 cups flour 2 cups sugar 3 eggs 1 1/2 tsp. baking.

Cranberry Crunch 1 cup uncooked rolled oats 1/2 cup flour 1 cup brown sugar 1/2.

Easy Angel Fluff Split an angel food cake into three layers and set aside. In.

Maple Vinaigrette 6 parts oil 2 parts cider or balsamic vinegar 2 parts maple syrup.

Caldo Verdura Merrily Taylor Dice a large onion into 1/4 inch pieces. Sauté in enough.

Peppered Corn Fritters 1 1/4 cups fresh or frozen corn, thawed 1 cup sweet red.

Salt Rising Bread Nellie Williams 2 medium potatoes 2 tsp. salt 1 1/2 tsp. baking.

Basil Cream Chicken 1 1/2 lbs. boneless skinless chicken breasts, cubed 1 1/3 cups green.

Raspberry Almond Treat 2 Tbsp. butter, melted 10 refrigerated buttermilk biscuits 2 Tbsp. sugar 1/4.

White Hot Chocolate 3 cups half-and-half, divided 2/3 cups vanilla baking chips 1 cinnamon stick.

Caraway Crescents 3 tsp. shortening 3 tsp. sugar 1/2 pkg. or cake of yeast 2.

Oatmeal Cake 1 cup quick cooking oats 1 1/4 cups boiling water 1/2 cup butter.

Bread Pudding 4 cups stale bread 1/4 tsp. salt 3 cups warm milk 1/2 cup.

Scalloped Oysters 1 pint oysters 6 Tbsp. cream and oyster liquor 1 1/2 cups coarse.

Pumpkin Pie 1 cup pumpkin 2/3 cup maple or brown sugar 1/2 tsp. ginger 1/2.

Spiced Apple Cider 3 quarts cider 1 stick cinnamon 1 whole nutmeg 1 whole clove.