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Added: Lots of new recipe cards from Megan Camacho!
NEW! Recipes from the Servant-Savior Church handout.

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New Uploading recipe feature coming soon - when I figure out how to protect my site.

This is a collection of recipes from people in my life, from discussions, and from my own notes. Any inclusion of any that are similar to or the same as previously published recipes is accidental or coincidental.

Meal times were always important in my life. It was, like many families I knew, the one time when anybody that could possibly make it home would be there. Sometimes even friends of mine or my brothers would be there.

Breakfast was always split up over time, since we all started the day differently, and it varied as we each grew up... from getting ready for school to getting ready to leave for work. So as important as breakfast was – we always had some kind of breakfast – it was only a family thing on the weekends for most of us because of our schedules.

Lunch was also sometimes fractured, especially during the school or work week. But we did eat together as much as we could.

Supper was the main meal for us during the week. Almost everybody was home, and there was time to make a good meal. We generally pitched in with the preparations, and somebody always had to set the table.

Main Dishes

5-Minute Chili from Mom

A text version...

(Mom says: 5 min chili - found it in a magazine and I liked it a lot.) This is so easy. The hardest part is opening the cans.
2 CANS CHILI STYLE TOMATOES (if too "chili" hot, substitute 1 can for regular tomatoes.
This is rather spicy hot so go easy on the cheese.

Curried Fish

Another version from Mom

Meat Loaf

(From Mom: I don't know where I got the meatloaf recipe but you all liked it.)

Oven-Fried Chicken

(From Mom: Oven fried chicken - from the Bisquick box. A staple at our house and loved. Added some seasoning, I think.)

Side Dishes

Virginia Corn Pudding

Moselle's Corn Pudding

Scalloped Potatoes

(From Mom: Scalloped potatoes - this is the first thing my mother taught me to make. This is her recipe and I always used it. Sometimes, if we had a bit of ham I would put it between the layers. Other times I used Spam (don't laugh, it was cheap) but I never used cheese. I still don't like cheese in scalloped potatoes. BTW, my mother said they were really 'Escalloped' potatoes.)

Harvard Beets

(From Mom: Mom taught me how to make Harvard Beets. They were a favorite of hers and mine, too. This is her recipe.)

Mom's Potato Soup

How to make my potato soup.
Cut a medium sized onion in half and slice.
Put into pan with water and start cooking under med. flame.
Peel about four potatoes, slice thin, add to onions.
Add enough water to barely cover potatoes.
Simmer until potatoes are done.
Add butter, milk, salt and pepper to taste.
If too thin, sometimes I add instant potatoes to thicken (just started that).

Note: I have never measured how much of anything I put in this soup.

I like lots of onions in it so I'm not sure about portions.
If the potatoes are sliced thin the soup will be thicker.

Sweet Potato Pudding - Is this a side dish or a dessert?

(From Mom: Sweet potato pudding - original recipe from Mom's friend in Gladys, VA. Mom changed it a bit and I changed it more. Another Holiday recipe that everyone loved.)

Instant Biscuit Mix

(From Mom: Bisquick mix - mine from box. Mixed it up for years to have it handy. Less expensive than the box kind and with all of us we needed to save money.)


Ginger Creams

(From Mom: Ginger creams - found recipe in Womans Day. My holiday cookies every year. Had to make a double batch as you boys (and Dad) would eat the first batch up as they came out of the oven.)

Another Ginger Creams Recipe

A text version from Mom


Mix: 1/2 cup margarine
3/4 cup sugar

{Mike: I was told that the most important thing to get a cookie with a nice texture is to cream the sugar into the softened butter, until it is light and fluffy. If you just mix it, the cookies can come out too dense!}

1/4 cup molasses
1 egg
Add: 2 cups flour
2 tbsp. ginger
1 tsp baking soda
Roll into small balls, put on greased cookie sheet.
Press with glass dipped in water . I use a glass with flat bottom.
Bake @ 350 degrees for 8 to 12 min.
Makes 3 doz. small cookies.
I always double this recipe as half were gone before I had finished.
Pete likes them real gingery so for him I doubled the ginger.

Pumpkin Pie

(From Mom: pumpkin pie - from the Libbys can. I used to use another recipe but this was better. Always had to make 3 pies (plus 2 more during holidays).)

Maple Syrup

(From Mom: Mom taught me how to make Maple Syrup.)

Sandy Blue Easy Pumpkin Pie
Sandy Blue: Very easy and good.

Bisquick 1/2 cup
2 eggs
1 cup of milk
1 can of pumpkin
I use splenda but I think its a half cup of sugar. 
Pumpkin pie spice about a teaspoon. I always addsome extra cloves. 
1 Teaspoon vanilla. 

Mix it well and pour in a pie plate. 350 degrees for 35 to 40 minutes. 
Makes its own crust. 

Lois Uhl: Puddings
Lois Uhl: I like homemade puddings. The most simple is a cornstarch base pudding. 

Two cups milk
3-4 tsp cornstarch
sugar (see below for amount)

I like custard pudding so I add several beaten large eggs. 
I warm the milk then add the corn starch slowly off the heat, then the beaten eggs, 
stirring constantly over a med flame. When pudding starts to bubble turn heat down and
 cook at least two minutes and pudding thickens. 

Flavoring is added after pudding thickens & is off the flame. The amt of sugar depends 
on if your adding other ingreidents. When making pumpkin pudding (using a small can ) 
you will add sugar, eggs & spices to the pumpkin. Add mix to the thickened pudding base 
stirring constantly. Turn flame back to med. When the pumkin pudding starts to bubble 
turn down heat and cook several minutes. It take two minutes for eggs to cook through 
after reaching the boiling temp. Milk and eggs will scorch easily if you keep flame too 

If you like a really creamy pudding you can substitute part of the milk with cream. 
I was out of reg. milk and used sweetened almond milk to make the pumpkin pudding. 
It's less calories 80 per cup, and it took less sugar. It took more cornstarch to 
thicken (2 tsp). The homemade pudding doesn't get watery like the boxed kind. If you like 
chocolate pudding you can use pkgs of hot coco mix to flavor your base. Just adjust your 
sugar amounts. I learned lots of tricks to make things over the years to save money.

Lisa Dopking on Facebook: Peanut Butter Cookies

Ingredients :
1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cups sifted flour
3/4 teaspoon baking soda
1/4 teaspoon salt

Directions :
Preheat oven to 375
Mix first six ingredients. Add the rest of the ingredients. Mix well. Roll into balls 
and press down with a fork dipped in sugar or flour. Bake for 10-12 minutes on ungreased 
cookie sheet.

Grandma's Curried Chicken from Vahchef - VahRehVah

Published on Jan 20, 2008
Grandma Chicken Curry: Curry recipe cooked my grandmother style

1 chicken
1 tsp chilli powder
1/2 cup coconut powder
2 tsp coriander powder
1 tsp cumin powder
a few curry leaves
a few garam masala(whole)
2 tsp ginger garlic paste
enough to fry - oil
1/2 cup onion
a few peppercorns
3 tbsp poppy seeds
salt to taste
1. Take whole chicken & do not remove the skin, as the taste is enhanced with the skin on. 
2. Take little water & turmeric mixture. Apply it to the entire raw chicken. 
3. Roast it on the stove top on the flame until it gets evenly colored from outside. Note 1 
4. Cut roasted chicken in pieces to add later in the curry. 
5. For the curry, take a pan add poppy seeds & allow it to splutter. Add coconut powder to it & cook well on low heat. Once done, blend the mixture which will be later added in the curry.
6. In another pan, put oil, whole garam masala, onions, ginger garlic paste, turmeric powder & saute well.
7. Add the poppy seed & coconut powder blended mixture to the onion masala. Add coriander powder, chilli powder & curry leaves to the curry & mix well. 
8. Add chicken pieces in the mixture & mix gently. Add little water if the mixture dries out. Put the lid & allow chicken to cook. 
9. Grind fresh pepper corns.Add to the curry when it is 3/4th cooked.Continue cooking. 
10. Garnish the curry with fresh coriander leaves & add salt if required. 
11. Switch off the gas & let the curry settle for 5 mins so chicken absorbs the rich flavors from the curry. 
12. It's ready to be served with rice/ roti/ naan.

Note 1 From Mike: If you have an electric stove, you can probably broil the chicken until the skin turns brown and get the same taste! 
Watch the video on YouTube for all the details.

 Reach VahRehVah @
 Website - https://www.vahrehvah.com/