Thoughts of days gone by bring to mind all of the great family meals and recipes that have been passed down from one generation to another. Grandma’s cherry pie, Aunt Jean’s chicken and noodles – we all have family recipes that have stood the test of time. If you’re fortunate enough to still have your relatives around, ask them about their favorite recipes and write them down.

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Chicken-Vegetable Soup

2    cups cooked chicken, diced
1½    quarts chicken broth
2    peeled potatoes, diced
1    small unpeeled zucchini, diced
¼    green pepper, diced
¼    onion, diced
2    Roma tomatoes, sliced
12    green beans
2    small carrots, diced
8    ounces frozen peas
Salt and pepper to taste

Place all ingredients in large saucepan. Cook on medium heat 30 to 45 minutes, stirring occasionally.

Submitted by Sandra Williams, Cortland


Party Cheese Ball

16    ounces cream cheese
8    ounces shredded cheddar cheese
4    ounces dried beef, diced
1    medium onion, diced
2    tablespoons lemon juice
1    tablespoon Worcestershire sauce
½    cup crushed nuts, optional

Cream together all ingredients and chill. Roll into a ball, then roll in nuts if desired. Serve at room temperature with crackers.

Submitted by Janet Miley, Galion

Pink Lozenges Cake

40    pink lozenges candies
1    cup milk
½    cup butter
1    cup sugar
3    cups flour
3    teaspoons baking powder
¼    teaspoon salt
3    egg whites
3    tablespoons cold water

Place lozenges in bowl with milk. Cover and refrigerate overnight. Makes 1¼ cups liquid.

Next day, preheat oven to 350 degrees. Grease and flour two round cake pans. Cream together butter and sugar; set aside. Sift together flour, baking powder and salt; set aside. In large bowl, beat egg whites and water until stiff. Add butter and sugar mixture to egg whites. Add 1 cup milk and lozenges liquid, reserving 1/4 cup liquid for icing. Gradually add flour mixture. Pour mixture into cake pans. Bake 45 minutes or until toothpick inserted in middle of cake comes out clean.

Icing: Add remaining 1/4 cup milk and lozenges liquid to your favorite white icing.

Submitted by Eugenia Roberts, Mingo Junction

Grandma Warner's Party Chicken
8    boneless chicken breasts
8-16 slices bacon
4    ounces dried beef
1    can cream of mushroom soup
8    ounces sour cream

Preheat oven to 325 degrees. Cover bottom of a 9 x 13-inch greased baking dish with dried beef. Wrap each piece of chicken with one or two slices of bacon. Arrange chicken on layer of beef. Mix mushroom soup and sour cream together; pour over chicken. Place covered dish in oven and bake for 90 minutes. Internal temperature should register 170 degrees.

Submitted by Marilyn Kendall Miley, Morrow County

Sannie's Cranberry Salad
1    can jellied cranberry sauce
1    large box raspberry gelatin
3½    cups boiling water
1    can crushed pineapple, drained
1½    cups red grapes, sliced in half
    chopped walnuts, optional
    whipped topping

In the bottom of a 9 x 13-inch pan, pour cranberry sauce. Use a potato masher to break apart the jellied cranberry. Stir in boiling water and gelatin until dissolved. Refrigerate for approximately 15 minutes. Stir in pineapple, sliced grapes and optional walnuts. Refrigerate until jelled. Top individual servings with whipped topping.

Submitted by Barbara Swartz Miley, North Bloomfield Township

Grandma Jackson's Hamburger Skillet Pie
1    pound ground beef
1    tablespoon vegetable oil
¼    cup all-purpose flour
2    teaspoons salt
¼    teaspoon pepper
¼    cup diced green pepper
2    cups tomato juice
½    cup chopped onion
1    cup diced celery
1    box corn bread mix

Preheat oven to 425 degrees. In an oven-proof 10-inch skillet, brown hamburger and onion. Drain grease. Add all other ingredients except corn bread mix and continue cooking on stove top 10 to 15 minutes. Top with corn bread mix, prepared as directed on the box. Place uncovered skillet in oven and bake approximately 25 minutes until corn bread is completely done.

Submitted by Frances Mathews, Newark