Family Cookbook

A collection of family recipes, transcribed to be shared and preserved.

No. 1

Peanut Blossoms

yield — approx. 3½ dozen

Sift Together

Cream Together

Gradually Add

Add

Instructions

  1. Sift flour, soda, and salt together; set aside.
  2. Cream butter and peanut butter together until smooth.
  3. Gradually beat in granulated sugar and brown sugar.
  4. Add egg and vanilla; beat well.
  5. Blend in the dry ingredients gradually; mix thoroughly.
  6. Shape dough into balls using a rounded teaspoon for each. Roll balls in sugar and place on an ungreased cookie sheet.
  7. Bake at 375°F for 8 minutes.
  8. Remove from oven and press a chocolate kiss candy into the top of each cookie, pressing until it cracks slightly around the edge.
  9. Return cookies to the oven for 2–3 minutes to allow the candy to soften.

Transcribed from a handwritten recipe card across two photographs; some words were difficult to read due to wear and creasing, so a few phrasings are best-effort interpretations.

No. 2

Russian Tea Cookies

oven — 350°F  |  bake — 20 min

Ingredients

Instructions

  1. Cream butter and sugar together.
  2. Beat in egg and vanilla.
  3. Mix in flour, salt, and walnuts until combined.
  4. Bake at 350°F for 20 minutes.
  5. Roll twice in confectioners' sugar.

Card is marked "double" in purple ink beside the bake time — likely a note to double the batch. Transcribed from a handwritten recipe card; a few words were difficult to read due to wear and creasing.

No. 3

Date Pinwheels

from Mom  ·  11/26/1978  |  oven — 350°F  |  bake — 10–20 min

Dough

Date-Nut Filling

Instructions

  1. Cream butter and brown sugar together.
  2. Add egg and vanilla.
  3. Mix in baking soda, salt, and flour.
  4. Chill the dough, then divide into two parts.
  5. For the filling, cook the dates, nuts, sugar, and water together on the stove until blended.
  6. On a sheet of wax paper topped with another piece of wax paper, roll out the dough.
  7. Spread with the date filling.
  8. Roll up (using the wax paper to help), and freeze.
  9. Cut into slices about ⅓ inch thick.
  10. Bake at 350°F for 10–20 minutes. Watch carefully — don't let them get too brown.

Transcribed from the handwritten card with the recipe's owner dictating corrections aloud for accuracy.

No. 4

BeMa's Brownies

oven — 350°F  |  bake — 30 min  |  grease sheets

Batter

Instructions

  1. Cream butter and sugar.
  2. Add eggs one at a time.
  3. Add cocoa, flour, and remaining ingredients.
  4. Then add nuts.
  5. Bake in greased sheet pans at 350°F for 30 minutes.

1st Frosting

Frost and refrigerate overnight.

2nd Frosting

Two-layer frosting recipe — the 1st frosting is applied and chilled overnight, the 2nd (chocolate) frosting continues on page 2 of the original recipe binder, both included in the appendix.

No. 5

Judy's White Cake

a poke cake — coconut & cool whip topped

Instructions

  1. Bake a white cake (not pudding-style mix) in a 9"×13" pan.
  2. While warm, punch holes every 2 inches with a wooden spoon handle. Pour over 1 can sweetened condensed milk plus 1 (8½ oz) can cream of coconut.
  3. Spread with 1 (12 oz) tub Cool Whip.
  4. Sprinkle with coconut.

Transcribed from a shared recipe card with two recipes on one page.

No. 6

Susie's "Gooey" Cake

oven — 350°F  |  bake — 35 min  |  watch for golden crust

Instructions

  1. Start with one yellow cake mix.
  2. Melt 1 stick oleo (margarine) and beat in 1 egg.
  3. Dump into a 9"×13" pan and mix/press to form a crust.
  4. Beat 1 (8 oz) cream cheese, 1 box powdered sugar, and 3 eggs together with a mixer; pour over the crust.
  5. Bake at 350°F for 35 minutes — watch closely for a golden crust.

Card title is unclear — written as "Susie's 'Jus Cake," but the recipe (cake-mix crust, cream cheese/powdered sugar/egg topping) matches a classic gooey butter cake, so the word may actually be "Gooey." Flagged for confirmation.

No. 7

Joy's Cheese Cake

oven — 350°F for ½ hr, then 325°F (second time unclear on card)

Cream

Add

Beat & Fold In

Crust

Instructions

  1. Cream the cream cheese and sugar together.
  2. Add egg yolks, flour, milk, and vanilla; mix well.
  3. Beat egg whites until stiff, then fold into the cream cheese mixture.
  4. Combine crushed graham crackers and melted butter; press into a springform or 8"/9" pan to form the crust.
  5. Pour filling into the crust.
  6. Bake at 350°F for ½ hour, then reduce to 325°F to finish baking.

The second bake time (at 325°F) is smudged on the card and couldn't be read with confidence — worth confirming.

No. 8

No Bakes

stovetop — no oven needed

Combine & Boil

Then Add

Instructions

  1. Combine sugar, butter, milk, cocoa, and salt. Heat to a full rolling boil. Boil for 1 minute. Remove from heat.
  2. Add vanilla, peanut butter, and quick oats.
  3. Mix well. Drop onto waxed paper.
  4. Add raisins (the card trails off here — reads as an optional add-in).

The last line ("add raisins") is cut off at the bottom of the card — likely an optional mix-in note.

No. 9

Pat Walsh's Apple Cake

makes a 9-inch cake  |  oven — 350°F  |  bake — 1½ hours

Ingredients

Instructions

  1. Put all ingredients, except the apple mixture and brown sugar, in a large bowl. Beat until well blended.
  2. In a greased and floured 9-inch tube pan, alternate layers of batter and layers of apples, about 3 layers of each, starting with batter and ending with apples.
  3. Sprinkle the top layer of apples with brown sugar.
  4. Bake at 350°F for 1½ hours.

Clipped from a newspaper or newsletter column — the original included a short story about the recipe's origin, preserved in the scan below.

No. 10

Pumpkin Cake / Roll

oven — 350°F  |  bake — 15 min

Cake

Filling

Instructions

  1. Beat eggs on high for 5 minutes. Gradually stir in sugar, pumpkin, and lemon juice.
  2. Stir in flour, along with the baking powder, ginger, cinnamon, nutmeg, and salt.
  3. Fold into the pumpkin mixture. Spread onto a greased and floured jelly roll pan. Sprinkle nuts on top.
  4. Bake at 350°F for 15 minutes.
  5. Sprinkle with powdered sugar. Roll up in a towel and let cool.
  6. Unroll, fill with the cream cheese filling, re-roll, and chill.

The spice measurements (baking powder, ginger, cinnamon, nutmeg, salt) are bracketed together on the card, suggesting they're combined with the flour as dry ingredients before folding in.

No. 11

Pineapple Cake

oven — 350°F  |  bake — 45 min

Cake

Icing

Instructions

  1. Combine eggs, flour, baking soda, sugar, nuts, and crushed pineapple.
  2. Bake at 350°F for 45 minutes.
  3. Beat together the cream cheese, oleo, powdered sugar, vanilla, and nuts for the icing.
  4. Ice as soon as the cake comes from the oven.

Card came as two separate photos with matching batter/icing sections — mixing method (order of combining) wasn't spelled out in detail on the card.

No. 12

Shortbread

oven — 325°F  |  bake — 30 min

Ingredients

Instructions

  1. Cream butter and sugar.
  2. Add flour by hand. Mix just until smooth.
  3. Pat into a pie pan.
  4. Bake at 325°F for 30 minutes.

A typewritten card — the clearest and most legible of the collection so far.

No. 13

Fantasy Fudge

no oven — stovetop, then cool at room temperature

Ingredients

Instructions

  1. Combine sugar, margarine, and milk in a saucepan; bring to a full rolling boil over medium heat, stirring constantly.
  2. Continue boiling 5 minutes, stirring constantly to prevent scorching.
  3. Remove from heat. Stir in chocolate pieces until melted.
  4. Add marshmallow creme, nuts, and vanilla; beat until well blended.
  5. Pour into a greased 13"×9" pan.
  6. Cool at room temperature; cut into squares.

Recognized as the well-known Kraft "Fantasy Fudge" box/label recipe. A few words were cropped off at the photo's edge; those were filled in from the standard published version of this recipe rather than guessed.

No. 14

Walnut Carrot and Raisin Loaf

oven — 350°F  |  bake — about 1 hour  |  makes 1 loaf

Ingredients

Instructions

  1. Resift flour with baking powder and salt. Beat sugar, oil, and eggs together well. Stir in carrot and lemon peel, then the flour mixture.
  2. Set aside 2 tablespoons walnuts and raisins.
  3. Stir remaining walnuts and raisins into the batter until moistened. Turn into a greased loaf pan, 9"×5"×2¾".
  4. Sprinkle reserved walnuts and raisins on top of the loaf.
  5. Bake below the center of the oven at 350°F for about 1 hour, until a pick inserted in the center comes out clean.
  6. Remove from oven and let stand in the pan 10 minutes, then turn out onto a wire rack to cool.

From a Diamond Walnuts / Sun-Maid Raisins package insert.

No. 15

Chocolate Chip Meringue Cookies

by Lauren Weisenthal, via Serious Eats  |  oven — 300°F  |  yield: 12  |  active: 30 min  |  total: 2 hr 30 min

Ingredients

Instructions

  1. Preheat the oven to 300°F. Begin whipping the egg whites in a stand mixer fitted with a whisk attachment on low speed. As the whites start to look wet and frothy, after about 45 seconds, add cream of tartar and salt and allow it to dissolve with the mixer still on low speed, about 10 seconds.
  2. While the whites are still frothy, slowly begin to add the sugar in a steady stream with the mixer on low. Once you've added about ¼ cup of the sugar, increase the speed to medium and continue to gradually add the sugar as the mixer runs.
  3. Once all the sugar has been added, increase the speed to high and whisk until the meringue is thick and glossy and holds firm peaks when you lift the whisk out of it, about 4 minutes. If it's not there yet, continue to whip the meringue on high speed at 30 second intervals and test again.
  4. Once the meringue is at firm peak stage, spoon a tiny dot of it onto each of the four corners of a baking sheet and press the parchment paper liner down over it. This will anchor the parchment paper.
  5. Carefully fold the chocolate into the meringue with a rubber spatula, taking care not to deflate it.
  6. Spoon 1½ inch to 2 inch dollops of the meringue mixture onto the baking sheet, spaced one inch apart. Try to shape the meringues with a spoon so they have crags and ridges all over.
  7. Bake until the meringues harden on the outside, develop cracks, and are only slightly moist on the inside, about 2 hours (this can vary widely depending on your oven). To test for doneness, remove one meringue, allow to cool at room temperature for 5 minutes, then break open to check texture. The center should only be slightly moist at this point.
  8. Allow the meringues to cool on a wire rack. Allow them to cool for at least 1 hour in a dry place before storing them in a container with the lid left only partially on. Moisture and humidity will cause them to melt, so try to use them soon after baking.

A gluten-free recipe. For best results, serve 20 minutes after removing from the oven while the chocolate is still slightly warm. Recipe by Lauren Weisenthal, printed from Serious Eats.

No. 16

Peanut Butter Balls

no-bake, chocolate-dipped  |  refrigerate — ½ hr

Filling

Coating

Instructions

  1. Combine melted margarine, powdered sugar, peanut butter, vanilla, and graham cracker crumbs.
  2. Roll into balls. Refrigerate ½ hour.
  3. Melt chocolate chips with paraffin wax (or use sweet chocolate as an alternative).
  4. Dip the chilled balls into the melted chocolate coating.

The card notes "use su[gar?]... or sweet[ened] choc[olate]" as an alternative to chocolate chips and paraffin — likely offering a coating option without paraffin wax.

No. 17

Mamma Mistele's Cheese Cake

oven — 350°F for 30 min, then 325°F for 30 min

Crust

Filling

Instructions

  1. Mix melted butter into crushed graham crackers. Press firmly into an 8" or 9" springform pan, a few inches up the side depending on pan size.
  2. Cream together the cream cheese and sugar.
  3. Add egg yolks, flour, milk, and vanilla. Mix until blended.
  4. Whip egg whites until stiff (stand up to spoon test) but not dry.
  5. Blend the egg whites gently into the cream cheese mixture until dissolved.
  6. Bake at 350°F for 30 minutes, then reduce to 325°F and bake for 30 more minutes. Test center for doneness.
  7. Cool completely. Top with fresh fruit or canned pie filling of choice.

The original note ends with: "Call if you need any guidance. ENJOY!!! *Refrigerate any left overs. My favorite!" — preserved here as a nice personal touch.

No. 18

Buckeye Cookies III

via Allrecipes  |  no-bake  |  servings: 18  |  yield: 3–4 dozen

Ingredients

Instructions

  1. In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar (mixture will be stiff).
  2. Shape into balls and place on a pan covered with wax paper. Refrigerate.
  3. In a double boiler, melt chocolate and shortening. Pour into a bowl and dip balls with chocolate. Refrigerate for 30 minutes until the chocolate is firm.

Printed from Allrecipes.com, December 2020. A close cousin to the Peanut Butter Balls recipe (No. 16) — same idea, simpler ingredient list.

No. 19

Ladyfinger Cookies (revised)

from Mom, originally 11/26/1978  |  oven — 425°F for 5 min, then 375°F for 10 min

Dough

Filling

Instructions

  1. Mix flour, sugar, and 1½ sticks oleo like pie dough. Mix egg yolks, water, and food color; add to the flour mixture (add more flour if too sticky). Cover and chill one hour.
  2. Roll to 18"×18" or larger. Spread 1½ sticks softened oleo over the dough.
  3. Fold top down ⅓, bottom up ⅓, then fold sides over. Chill at least 1 hour. Repeat this folding and chilling process until the oleo is gone. Chill overnight.
  4. Cut into 8 pieces, working with only one piece at a time (keep the rest refrigerated). Roll and press each piece until 6"×18".
  5. Cut into strips and wrap securely around foil-wrapped clothespins.
  6. Bake at 425°F for 5 minutes, then at 375°F for 10 minutes.
  7. For the filling: cook together the flour and milk, then cool. Add vanilla, Crisco, and powdered sugar; beat until creamy, about 7 minutes. Fold in the Cool Whip.
  8. Fill the cooled ladyfinger shells. Can be frozen.

The original handwritten version of this recipe (on the same "My Favorite Recipe" card series as the Date Pinwheels recipe, No. 3, also dated 11/26/1978) is preserved in the appendix alongside this later typed "revised" version.

No. 20

Sesame Noodles with Chicken

a savory dish — the first non-dessert recipe in the collection

Ingredients

Instructions

  1. Bring chicken stock to a boil. Add chicken, reduce heat to low, cover, and simmer 7–8 minutes. Let stand and shred when cool.
  2. Measure 1½ cups stock. Toast sesame seeds.
  3. In a skillet, heat oil and add scallion whites, garlic, ginger, and red pepper flakes. Sauté 2–3 minutes.
  4. Add the measured stock, sugar, vinegar, soy, and tahini. Bring to a boil. Cook 5 minutes, stirring.
  5. Cook pasta and pour the sauce over it. Add chicken and sesame seeds on top.
  6. Sprinkle with scallion greens. Arrange cucumber slices around the edge.

Instructions and ingredient list came from two separate notes; the finishing touch of "~1 tsp sesame oil at end" from the ingredient note isn't explicitly placed in these steps but likely goes in with the sauce or as a final drizzle.

No. 21

Champagne Chicken

bake — 25 min  |  oven temp not clearly noted on card

Ingredients

Instructions

  1. Cut chicken into quarters. Dredge in flour; sauté in butter and oil (more oil than butter), browning a little.
  2. Put chicken in a baking dish.
  3. Slice mushrooms, then sauté (adding a little more butter).
  4. Add white wine.
  5. Add the heavy whipping cream.
  6. Bake 25 minutes.

Despite the name, the card calls for white wine rather than champagne specifically — likely used interchangeably, or champagne was the wine on hand when this was written. Chicken quantity and oven temperature are unclear/cut off on the original card.

No. 22

Sally's Salmon

oven — 400°F  |  bake — about 20 min

Bread Crumb Mix (mix in Cuisinart or blender)

Sauce

Instructions

  1. Cover salmon filet with the bread crumb mix.
  2. Bake for about 20 minutes at 400°F.
  3. Serve with the sauce.

A clean, clearly written card with checkmarks next to several ingredients, likely marking what was on hand when last made.

No. 23

Calachi (Barb's)

oven — 350°F  |  bake — 20–30 min  |  a family favorite, made across generations

Dough

Filling

Instructions

  1. Cream milk, sugar, and butter together. Add egg yolks, vanilla, and salt.
  2. Stir in the yeast mixture.
  3. Beat in the flour and salt (using the dough hook) until the dough is shiny but not wet — more flour makes more balls.
  4. Let rise until doubled, about 3 hours.
  5. Form into 7 balls (thicker dough keeps them from cracking). Roll out and fill with the nut filling.
  6. Let rise 1 hour.
  7. Mix egg yolks and milk to brush on top of the loaves.
  8. Bake two to a cookie tray at 350°F for 20–30 minutes.

Notes Across the Years

One of the family's famous desserts. This card carries handwritten notes added across multiple years (2010, 2012, 2023) as the recipe was refined — preserved here alongside the base recipe.

No. 24

Mamaliga — Traditional Method

a classic Romanian dish, cook time — about 3 hours

Ingredients

Instructions

  1. Put a deep, heavy soup pot with 2 quarts of salted water on the fire.
  2. When boiling fast, pour in enough yellow corn meal at once to form the shape of a pyramid.
  3. After the corn meal has been boiling about 30 to 40 minutes, make a hole from the top through the center with a wooden mash stick (called a facalet in Romania — a sort of thin rolling pin, traditionally hand-carved by the menfolk).
  4. While the mamaliga boils, prepare the cheese, stew (tocana), or other side dish. Keep enough water in the pot throughout.
  5. After cooking 3 hours, pour out one large or two small cups of the liquid. Wrap the pot in plenty of towels, hold it between your knees, and begin stirring slowly with the facalet. Continue until the mush is thick and smooth — the longer you stir, the smoother it becomes. Slowly return the liquid you set aside as you stir.
  6. If using the mamaliga as bread: stir until very thick, cover, return to the fire, and heat 5–6 minutes. Remove from the fire and let stand 10 minutes.
  7. Turn out onto a board — leave in the shape of the pot, or form into any desired shape. To ease turning it out, loosen the sides of the pot with a large flat knife dipped in cold water.

Family note, from Joy: "I found this in an old cook book from Romania. I have the copper pot but not the 'facalet,' but I do remember my dad making it just this way." Her grandparents credited this cheap, staple dish with helping them survive.

No. 25

Apple-Almond Galette

makes 8 servings  |  oven — 375°F  |  work: 55 min  |  total: 2 hrs 15 min

Ingredients

Instructions

  1. In a mixer bowl, beat together almond paste, 1 egg, 1 egg white, the flour, and salt on high speed until fluffy, about 1 minute; set aside.
  2. Cut apples into ⅜-inch-thick slices and in a large bowl toss with lemon juice, sugar, ginger, and nutmeg.
  3. Heat oven to 375°F and place rack in the lower third. Line a baking sheet with parchment paper. On a floured surface, roll out pie crust dough into a 14-inch oval. Transfer to the prepared baking sheet. Spread almond paste mixture over the dough, leaving a 2-inch border around the edge. Arrange apple slices over the almond paste. Fold over the border, pleating the dough and covering the outer edges of the apples. Freeze 10 minutes.
  4. In a small bowl, beat together the remaining egg yolk and 2 tablespoons water. Brush over the crust. Generously sprinkle crust and apples with sugar. Top with almonds.
  5. Bake until the filling is just golden and apples are tender, about 1 hour. If crust browns too quickly, cover only the crust with foil. Broil until apples are slightly browned, about 1 minute. Slide galette on parchment onto a wire rack. Let cool slightly before serving. Serve with whipped cream, if desired.

Per serving: 375 calories, 20.5g total fat, 8.5g sat fat, 241mg sodium, 43g carbs, 65mg calcium, 83mg cholesterol, 7g protein, 4g fiber. A magazine clipping with handwritten shortcuts noted: 4–5 apples, and premade Pillsbury crust in place of homemade.

No. 26

Sweet Potato Crunch

makes approx. 9"×9" pan  |  oven — 350°F  |  bake — 30–35 min  |  a Thanksgiving staple

Base

Topping

Instructions

  1. Mix all base ingredients together and spread in a 9"×9" pan.
  2. Mix the topping ingredients by hand and sprinkle on top. It will be in chunks, but that's okay.
  3. Bake at 350°F for 30–35 minutes.

Two versions of this card exist in the collection — a handwritten recipe-book entry and this typed version with fuller instructions. A handwritten note on this copy reads "3x (1½ when doubled)," a scaling reminder for large-batch Thanksgiving cooking.

No. 27

Broccoli Casserole

from V.M. (Velvida)  |  oven — 350°F  |  bake — 25–30 min

Ingredients

Instructions

  1. Cook broccoli and drain. Put in a buttered casserole dish.
  2. Arrange cubed Velveeta cheese on top of the broccoli.
  3. Mix the melted butter with the crushed Ritz crackers.
  4. Spread the cracker mixture on top of the cheese and broccoli.
  5. Bake at 350°F for 25–30 minutes.

Corrected via dictation from the recipe's owner after the handwriting proved too faded to read confidently on first pass.

Appendix

Original Recipe Cards

Source photographs of the handwritten card, kept alongside the transcription for reference.

Handwritten recipe card, side 1, showing ingredients and measurements for Peanut Blossoms
Peanut Blossoms — Card, Side 1
Handwritten recipe card, side 2, showing instructions for Peanut Blossoms
Peanut Blossoms — Card, Side 2
Handwritten recipe card for Russian Tea Cookies
Russian Tea Cookies — Card
Handwritten recipe card for Peanut Butter Cookie Bars, from Mom, dated 11/26/1978
Date Pinwheels — Card (from Mom, 1978)
Handwritten recipe card, page 1, for BeMa's Brownies, showing batter ingredients and 1st frosting
BeMa's Brownies — Card, Page 1 (Batter & 1st Frosting)
Handwritten recipe card, page 2, for BeMa's Brownies, showing 2nd frosting ingredients
BeMa's Brownies — Card, Page 2 (2nd Frosting)
Handwritten recipe card with two recipes: Judy's White Cake and Susie's Cake
Judy's White Cake & Susie's Cake — Card
Handwritten recipe card for Joy's Cheese Cake
Joy's Cheese Cake — Card
Handwritten recipe card for No Bakes cookies
No Bakes — Card
Newspaper clipping recipe for Pat Walsh's Apple Cake
Pat Walsh's Apple Cake — Clipping
Handwritten recipe card for Pumpkin Cake/Roll
Pumpkin Cake / Roll — Card
Handwritten recipe note, page 1, for Pineapple Cake ingredients
Pineapple Cake — Card, Page 1 (Ingredients)
Handwritten recipe note, page 2, for Pineapple Cake icing
Pineapple Cake — Card, Page 2 (Icing)
Typewritten recipe card for Shortbread
Shortbread — Card
Photo of Fantasy Fudge recipe printed on a Kraft marshmallow creme jar label
Fantasy Fudge — Jar Label
Printed recipe for Walnut Carrot and Raisin Loaf from a Diamond Walnuts and Sun-Maid Raisins package insert
Walnut Carrot and Raisin Loaf — Package Insert
Printed recipe, page 1, for Chocolate Chip Meringue Cookies by Lauren Weisenthal
Chocolate Chip Meringue Cookies — Page 1
Printed recipe, page 2, for Chocolate Chip Meringue Cookies by Lauren Weisenthal
Chocolate Chip Meringue Cookies — Page 2
Handwritten sticky note, page 1, for Peanut Butter Balls filling ingredients
Peanut Butter Balls — Note, Page 1 (Filling)
Handwritten sticky note, page 2, for Peanut Butter Balls chocolate coating
Peanut Butter Balls — Note, Page 2 (Coating)
Typed recipe note for Mamma Mistele's Cheese Cake
Mamma Mistele's Cheese Cake — Note
Printed Allrecipes.com recipe for Buckeye Cookies III
Buckeye Cookies III — Printout
Original handwritten recipe card for Ladyfingers, from Mom, dated 11/26/1978
Ladyfinger Cookies — Original Card, from Mom (1978)
Typed, revised recipe for Ladyfinger Cookies
Ladyfinger Cookies — Revised Typed Version
Handwritten recipe note for Sesame Noodles with Chicken
Sesame Noodles with Chicken — Note
Handwritten recipe card for Champagne Chicken
Champagne Chicken — Card
Typed recipe card for Sally's Salmon
Sally's Salmon — Card
Recipe card for Calachi (Barb's) with handwritten notes added across multiple years
Calachi (Barb's) — Card, with Notes from 2010, 2012 & 2023
Page 1 of Mamaliga Dishes chapter, with Joy's handwritten note about her family
Mamaliga Dishes — Book Page 1, with Joy's Note
Page 2 of Mamaliga Dishes chapter, Traditional Method recipe
Mamaliga — Traditional Method, Book Page 2
Magazine clipping recipe for Apple-Almond Galette with handwritten notes
Apple-Almond Galette — Clipping
Handwritten recipe card for Sweet Potato Casserole
Sweet Potato Crunch — Handwritten Recipe Book Page
Handwritten recipe card for Broccoli Casserole from Velvida, faded and difficult to read
Broccoli Casserole — Card, from Velvida
Typed recipe with fuller instructions for Sweet Potato Crunch
Sweet Potato Crunch — Typed Version, with Instructions
Handwritten cooking instructions for Sesame Noodles with Chicken
Sesame Noodles with Chicken — Method
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