I am so tickled to find this... I never want to loose it.

A wealth of vintage cookbooks all scanned and ready to read and use!!!

Check out the link!

https://archive.org/details/cbk

Heres a new source for "OUR FAMILY"

MISO GINGER SWEET-POTATO SOUP

MISO GINGER SWEET-POTATO SOUP

Hi All – this really doesn’t happen with me very often, but I was inspired by some things I have on hand in my fridge…All ingredients are to taste and I think you all could change it up based on what you have or like.

• ·         Cooked Sweet Potato
• ·         Trader Joe’s Miso Ginger Broth
• ·         Turmeric
• ·         Garlic Powder
• ·         Ground Pepper
• ·         Ginger
• ·         Onions

I had boiled a small cut up sweet potato for lunch and then noticed I had about a third of this TJ’s Miso Ginger broth left in the fridge and figured it was time to use it.  Into my Magic bullet went the cooked potato, a little butter, ground turmeric, garlic powder, pepper (all to taste).  Then from my freezer, where I try and keep a stash of chopped up onions, and grated ginger, and enough of the broth to cover everything and blended it all.  I added more until I got the soup consistency rather than a smoothie consistency.  Topped with a bit of parsley and its delish!

Enjoy!!! 

From Pam Ellis

TOMATO PIE

I made this yesterday, and it was a good use of summer tomatoes and my fresh basil...

INGREDIENTS:

1 (9 inch) deep dish pie crust

4 large tomatoes, peeled and sliced

1/2 cup chopped fresh basil

3 green onions, thinly sliced

1/2 pound bacon - cooked, drained, and chopped

1/2 teaspoon garlic powder

1 teaspoon dried oregano

1/2 teaspoon crushed red pepper

2 cups shredded Cheddar cheese

1/4 cup mayonnaise

(click on this collage to get a better view)








DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees C).

2. In alternating layers, fill pastry shell with tomatoes, basil, scallions, bacon, and garlic powder, oregano, and red pepper. In a small bowl, mix cheese with mayonnaise.

3. Spread mixture over top of pie. Cover loosely with aluminum foil.

4. Bake in preheated oven for 30 minutes. Remove foil from top of  pie and bake an additional 30 minutes. Serve warm or cold.

PAM’S NOTES-I made my own pie crust, but used Turkey Bacon, and forgot to top it with tin-foil, but it still turned out good.  I can think of a few lower fat ways to adjust this one, but I’ve never tried a better pie crust... 

Amount Per Serving  Calories: 476 | Total Fat: 36.4g | Cholesterol: 56mg

Charred Chili Corn

Autumn Soup

This one comes from Lia and has been a family fav for many years... both because it's fast and easy and because it's delicious.... oh and this one almost always get's double and half is frozen for some even quicker meals later.
 

1lb ground beef

½ cup chopped onion

1 clove garlic crushed

1 can veg-all (or soup veggies-carrots, potatoes, celery)

1 tsp salt ¼ tsp pepper

5 cups beef broth

1 lb can tomatoes mashed

1 tbsp brown sugar

1 tbsp vinegar

¼-cup barley

Sauté onions, garlic, and beef.

Add the rest and simmer till barley and veggies are done.

Wini's World's Best Cookies

After another 'sister' weekend, and a day-trip to Yosemite, we have again made wonderful memories.  One of those memories were the scrumptious cookies Cidnee packed in the car.  Turns out those cookies were Wini's WORLDS BEST cookies and Cidnee has provided the family recipe with the fondest of memories of her mother-in-law Wini. 
Wini will always be remembered in the recipes she has lovingly passed along to us.
This is why we are doing this family recipe blog   :0)