Ben’s Swiss Steak

A comfort meal for beef-lovers.

Cole Slaw Dressing

Blend together mayonnaise, sugar, vinegar, and oil. Add garlic and onion powders, mustard, celery salt, pepper, lemon juice, half and half, and salt. Stir until…

Crabmeat au Gratin

Rich and creamy Crabmeat au Gratin needs only a crisp green salad and crusty bread to make a meal.

Gazpacho Blanco

Soak bread in water 2 cups in a large bowl to soften, about 15 minutes. Grind almonds as finely as possible in a food processor.…

Stracotto (Pot Roast)

This sumptuous roast can is a traditional Italian filling for anolini.

Maxine’s Cookies

Preheat oven to 350F. In a large bowl, mix sugars, oil, egg and butter until evenly blended. Stir in baking soda, salt and flour. Mix…

New Mexico Biscochitas

Preheat oven to 375F. Cream together lard and 2 cups of the sugar in a large mixing bowl. Add the eggs, anise seeds, and vanilla.…

Autumn Pumpkin Doughnuts

Combine the eggs and granulated sugar, and beat until fluffy. Combine the pumpkin, buttermilk, and oil. Beat into the egg mixture. Stir in the flour,…

Moist Brownies

Chocolate, sour cream brownies iced with rich chocolate icing and sprinkled with chopped walnut pieces.

Slow Oven Beef Stew

Combine meat, onions, celery, carrots, tomato juice, tapioca, sugar, salt, pepper, and basil in a 2 1/2 quart casserole. Cover and cook at 300F for…

Caraway Rice Special

In a large kettle, saute celery and onion in oil until crisp-tender (about 2 minutes). Stir in rice, water, bouillon, caraway seed, salt, and Mrs.…

Chocolate Mint Cookies

Mint-flavored chocolate chips or chopped chocolate-mint candies stud these classic cookies.

Rich Cocoa Sorbet

This dessert is light on calories but rich in chocolate flavor.

Everyone’s Favorite Chicken

Preheat oven to 350F. Grease an 11 x 7-inch baking dish. Combine chicken, celery, water chestnuts, almonds, pimientos, onion, mayonnaise, lemon juice, salt and pepper…

Chicken Supreme with Black Olives

Black olives and mozzarella cheese dress up these baked chicken breasts.