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Tony Packo’s Stuffed Cabbage Tony Packo’s Stuffed Cabbage This isn't Hungarian stew but a recipe for stuffed cabbage from Tony Packo's Cafe in Toledo, which Jamie Farr made famous on the television series M*A*S*H. By Chef Dorothy Braunbern. 1 cup uncooked rice 1 head cabbage, about 3 pounds 2...

Jerilyn's Grandmother's Cinnamon Rolls Jerilyn Brusseau has been baking cinnamon rolls with her mother and grandmother since she was 9. She grew up in a Snohomish, Wash., farmhouse that was the center of hospitality. Every Sunday, the family enjoyed fried chicken, baked beans and cinnamon...

GourmetGal’s Vodka Sauce For something different (that's not sweet), here's another great recipe that was posted by GourmetGal: GourmetGal’s Vodka Sauce My daughter's Tried and True Vodka Sauce: 1 medium or large onion 1 - 3 cloves garlic, depending on preference for garlic! 2 - 4...

Craig Dunkley’s Famous Macaroni Salad 1 (16-ounce) package salad macaroni (or ditali pasta) 1 cup celery, diced 1 cup red onion, diced 1 cup yellow or white onion, diced 1 cup medium cheddar, shredded 1 cup Swiss cheese, shredded 1/2 cup Parmesan, grated 1 cup dill pickles, diced 1 cup salami...

Cajun Cafe's Bourbon Chicken 1-Pound Chicken leg or thigh meat cut in bite size chunks 4 ounces Soy sauce 1/2 cup Brown sugar 1/2 teaspoon Garlic powder 1 teaspoon Powdered ginger 2 tablespoons Dried minced onion 1/2 cup Jim Beam Bourbon Whiskey 2 tablespoons White wine Mix all the...

Wow! Thank you very much! I learned alot today!!

Hi all! You guys have me convinced that I need a cast iron frying pan!! I've also heard that the best corn bread is made in one... Anyway, can anybody tell me how to season a cast iron frying pan. My grandmother always just wiped hers out and I never saw her actually wash it or anything...

GourmetGal’s Italian Marinara Sauce Here's a very very good sauce that I just love. GourmetGal used to post on the now defunct Top Secret Recipes' Dead Food Board. GourmetGal’s Italian Marinara Sauce Olive oil Medium yellow onion, chopped 2-3 cloves of garlic, minced 2 (20 ounce) cans of...

Living half way between Cleveland and Pittsburgh, I couldn't let a lazy pierogi recipe be posted without posting the real thing.:D Take Care! -Eric Pierogi Palace’s Pierogi Pierogi Dough-- 3-1/2 Cups all-purpose flour – with more for dusting 3 large eggs (beaten together lightly with a...

Little Wren’s Italian Cream Cake I usually guard this recipe with my life, but because you all are so nice to share with me, I'll share with you. Keep in mind at the last Pie/Cake Auction we had for our church, this cake brought in over $100. It is sooooo good!!!-Little Wren 1 stick butter 1...

Jessie's Key Lime Pie 5 eggs, separated 3/4 cup sugar 1/3 cup Key Lime juice 1 tablespoon butter 1/4 cup sugar (for meringue) 1 9" baked pie shell Separate eggs into three bowls - 5 yolks in one bowl, 2 egg whites in another, and 3 egg whites in the third. This is the most important step...

Harvest Pecan Pie 2 cups pecan halves, toasted in butter 1 unbaked (10 inch) pie shell 1 ¼ cups packed light brown sugar 2 tablespoons flour 1 teaspoon kosher salt 1 ¼ cups light corn syrup 2 tablespoons molasses 1 ½ teaspoons vanilla extract ¼ teaspoon almond extract 5 eggs, lightly beaten...

I have a recipe that calls for using pecans that were toasted in butter. How does one toast pecans? I'm guessing that I should do that in the oven, but at what temperature? Wouldn't the oil content of the pecans make it easy to burn them, especially using butter? How should I apply the butter...

My gas range is original to when my house was built in 1948. Still works great!! The appliance I have the hardest time with are electric mixers. I go through 2 - 3 of them a year....

Joseph's Storehouse Baking Company's Banana Split Pie GRAHAM CRACKER CRUST: 2 1/2 cups graham cracker crumbs 6 tablespoons sugar 2/3 cup melted butter or margarine FILLING: 2 eggs 2 sticks butter, softened to room temperature 2 cups powdered sugar 4 bananas, or as needed 16 ounces...

Hello! I love my George Foreman grill. The only problem I've ever run into is with T bone steaks. The long bone keeps the top grill surface from cooking the top of the steak evenly. Take Care! -Eric