Cooking recipes from "Cooking with Barry & Meta" - page 15

This is Faye Potter’s signature dip.

Cheese Straws are kind of like a homemade version of Cheese-it® Crackers without the preservatives.

A great brunch recipe from my sister, Marla Newell Payne.

Photo from Southern Living site .

Creamy spaghetti that begins in the skillet rather than a pot of boiling water — it’s a novel idea and very tasty.

My mother, Phyllis Newell, first made this recipe in the 1970s.

I found a basic vanilla ice cream in the leaflet that came with my Cuisinart® countertop ice cream maker and then adjusted it to creat.

We just prepared a 1950s themed dinner and, of course it began with an appetizer course.

Despite the attraction of convenience foods, home cooks in the 50s were reading Gourmet magazine & trying recipes from James Bear.

Homemakers of the 50s loved fast & easy to prepare sandwiches.

We recently planned and prepared a 1950s Eisenhower era themed menu.

This is the recipe I gave Barry to prepare as the beef entrée for the 50s era dinner – it is based on a similar recipe in the Wh.

Duchess Potatoes frequently appeared on the White House menus I examined when I did research at the Eisenhower Library.

The first Joy of Cooking recipe book had a whole section devoted to whips.

On May 5 th we prepared Rice and Beans for a Cinco de Mayo Parents as Teachers family festival.

Q There was a day when companies would provide “free” materials to schools.

Batch Cooking is a concept I sometimes use to organize meal components in advance so they are ready to use when we’re in a hurry.

Another in a series of batch cooking recipes.

This recipe came from “Make-A-Mix Cookery” by Karine Elaison, Nevada Aharward, & Madeline Westover.

Inspired by a Campbell’s® soup recipe in a magazine, I adapted it to use with Ground Beef Mix ( click on the MIX tab at the top of the .

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