This is a recipe from my maternal grandmother, Patricia Silliman. It's one of the first I've ever seen from her, surprisingly, although I know she was a great cook. I have fond memories of this salad from growing up in Germantown, OH, and I know it was one my mother always liked to make. You'll notice that this recipe is very simply recorded--several ingredients in fact have no measureable quantities listed at all; it's possible the original recipe was recorded by memory. I'm listing it in its original form, with one slight change for modern clarity, so to speak. My grandmother, like both sides of my family, was from rural Northwest Ohio, so it's quite possible very similar recipes are floating around this area of the country. Check it out below!

Pea Salad

1 small can of peas, drained
1/2 onion, chopped*
2 boiled eggs, chopped
Mayonnaise to taste**

Mix and refrigerate. Can add cheddar cheese cubes.

A Note from Bethany...
*The original recipe had no quanitiy of onion listed. This is my best guess, based on the quantity of other ingredients and other recipes for pea salad I've seen.

**The original recipe called for "salad dressing," with no quantity listed. Knowing 1950s recipes as I do, and knowing this recipe, this definitely means mayonnaise. I've listed it as being added "to taste" since mayonnaise is easy to add based on how much or little you like. Other similar recipes I've seen, however, call for about 3/4 cup.

Tomato and Chili Rice

Serves 5

2 Tbsp vegetable oil
1 cup of uncooked white rice
8 oz can of tomato sauce
16 ounces of water
1 tsp chili powder
2 cubes of tomato bouillon (caldo de tomate)
2 gloves of garlic, minced

Heat oil in pan over medium-high heat; add rice, stirring constantly until rice turns a golden brown color. Once rice has browned, add water and tomato sauce and stir. Stir in tomato bouillon, chili powder, and minced garlic. Heat to a boil, then reduce heat to low and simmer. Cook approximately 30 minutes or until all water has been absorbed.

Bethany's Slow Cooker
Pot Roast
Serves 4

3 lb pot roast
4 red potatoes, cubed
1 medium onion, chopped
1/2 lb carrots, coined
1/2 cup of water
1 pkg of Roasted Potato Seasoning Mix*

Chop vegetables; toss with seasoning. Place in bottom of slow cooker, top with roast. Add 1/2 cup of water. Place slow cooker on low 8-10 hours, or high for 5-6 hours or until tender.

A Note From Bethany...
*I use Concord Fresh Success Original Roasted Potato Seasoning Mix, but there are many other seasoning mixes available. Or, season the potatoes according to taste!

Let me preface this by saying that this skillet is horrible for you. But darn if it isn't absolutely delicious...

Bethany and Randall's
Sausage and Potato Breakfast Skillet
Serves 4-6

28 oz package of potatoes O'Brien
1 lb of sausage
1 cup of shredded cheddar cheese
4 oz can of mushrooms

Brown potatoes according to directions; salt and pepper to taste. In a second skillet, brown sausage. Layer potatoes, mushrooms, and sausage in a 2 1/2 quart casserole dish, cover with cheese. Heat at 350 degrees for 15 minutes or until cheese is hot and bubbly.

Mary Ann's Potato Salad

1 cup of Duke's mayo
2 Tbsp of vinegar
1 tsp of salt
1/4 tsp of pepper
1 tsp of sugar

4 cups of cubed, cooked potatoes (5-6 medium potatoes)
1 cup of celery, sliced
1/2 cup of chopped onion
2 boiled eggs, chopped

Combine first 5 ingredients (my mom also makes a note to add mustard to taste). Stir in remaining ingredients. Cover and chill for several hours.

Chicken-in-a-Pot

3 lb whole chicken
3 carrots, sliced
1 onion, sliced
1 tsp salt
1/2 tsp black pepper
1/2 cup water
1/2-1 tsp basil

Put carrots, onion in bottom of Crock Pot. Add whole chicken. Top with salt, pepper, water. Sprinkle basil over top. Cover and cook until done (on low, 8-10 hrs or on high, 3 1/2 to 4 1/2 hours using 1 cup of water.)

Remove chicken and vegetables with spatula, place on platter.

Bethany's Healthy Taco Salad
Serves 3-4

1 lb of ground chicken
1 packet of low-sodium taco seasoning
1 can of black beans, drained
1 medium tomato, chopped
1/2 medium onion, chopped
1/2 head of lettuce, shredded
1 cup of low fat Mexican blend cheese

Brown ground chicken until cooked through, drain. Add taco seasoning and make according to directions. On a large platter, place lettuce, tomato, onion, black beans, and mix. Top with meat, then add cheese.

This recipe is posted courtesy of All Recipes.

Leslie's Lentil Ham Soup

8 cups of water
2 2/3 Tbsp chicken bouillon granules
1 tsp marjoram
2 cups of lentils
1 ham bone with meat
1/3 tsp of marjoram
2 celery stalks, chopped
4 bay leaves
1 cup of carrots, coined
1 green bell pepper, chopped
1/2 onion, chopped

Bring water and bouillon granules to a boil in a stock pot. Place ham bone in boiling broth, reduce heat to medium-low, and stir in lentils. Simmer 10 minutes until lentils begin to soften.

Stir celery, carrots, green peppers, onion, marjoram, and bay leaves into broth and simmer until lentils and vegetables are tender, about 10 to 20 minutes. Turn off heat and remove ham bone from soup. Cut ham from the bone, cube the meat, and return meat to the soup, discarding the bone.

This recipe is one that I've modified from several different squash casserole recipes to make gluten-free. Zucchini can also be used (2 lbs of zucchini combined with 2 lbs of yellow squash, although I have always used just squash.) This recipe is one that you'll either love or hate; I make this for my slightly-reluctant husband to try and get more vegetables in our diet. It makes a great side dish and is perfect for church potlucks. Isn't that somethin'?

Lowfat Squash Casserole

4 lbs of sliced yellow squash
1/2 onion, chopped
1 cup shredded cheddar cheese
1 cup shredded Parmesan cheese
8 oz lite sour cream
1 tsp garlic salt
1 tsp pepper
2 large eggs, whisked
2 1/2 cups of breadcrumbs*

2 tbsp butter or margarine, melted Preheat oven to 350 degrees. Cook yellow squash and onion in boiling water for 8 minutes or just until tender; drain squash mixture well. Mix squash and onions, half of the cheddar cheese, sour cream, garlic salt, pepper and eggs in a mixing bowl. Spoon into a lightly greased 13- x 9-inch baking dish.

In a separate bowl, stir together melted butter and breadcrumbs.

Cover casserole with remaining cheddar and Parmesan cheese; spread breadcrumb mixture over top of casserole with a fork.

Bake at 350 degrees for 35-40 minutes

A Note From Bethany...
*Gluten-free breadcrumbs can be used. Since they tend to be expensive, I've also used crumbled gluten-free nacho chips to add a bit of extra flavor.

Here's a recipe from a close family friend, perfect for holiday get-togethers. It's simple to make and takes very little time. Best of all, this recipe is 100% gluten free!

Buffalo Chicken Dip

8 oz cream cheese
8 oz shredded Colby Jack cheese
1 large can of chicken breast, drained
1/4 cup chopped onion
1 tsp minced garlic
1/2 bottle of Ranch dressing
1/4 cup Frank's hot sauce

Mix together in crock pot and heat until warm, about 45 minutes. Serve with chips or crackers.

Here's a stuffed pepper recipe from a woman named Peggy, a friend of my parents when they lived in Mundelein, Illinois from when my dad was in seminary. This makes a great main dish provided you like green bell peppers. It could be easily modified according to taste--heck, go hog wild and be creative.  It's also naturally gluten-free. Check it out below!

Stuffed Peppers

6 medium green peppers
1 lb of hamburger
1/3 cup of onion
16 oz can of diced tomatoes
1 tsp of Worcestershire sauce
1/2 cup of water
1/2 cup of uncooked rice
4 oz of shredded cheddar
1/2 tsp of salt
Dash of pepper

Wash and clean out peppers, removing the tops. Dice onions. In large skillet, cook and drain hamburger and diced onion, add salt and pepper to taste. Add diced tomatoes, 1/2 cup of water, 1/2 cup of rice, and Worcestershire sauce. Cover and simmer for 15 minutes.

Stuff peppers; cover with cheese. Bake at 350 degrees for 20-25 minutes.

A Note From Bethany...
The original recipe called for "sharp, processed cheese (Velveeta)" to be stirred into the stuffing. I have modified the recipe slightly for the cheese to be sprinkled on top of the stuffed pepper right before it is baked in the oven.

This easy-to-make cheese ball appetizer often accompanied holiday table spreads along with olives and crudités when I was growing up. Although at first glance mustard and mayo sounds an odd addition to cream cheese, the flavors go great together and add a bit of tang to the otherwise mellow flavor of the cheese. This recipe is naturally gluten free and can be eaten with regular or rice crackers alike. Before you start, however, make sure you have wax paper--you're going to need it!

Cheese Ball with Chipped Beef
Serves 3-4

2 (2oz) packages of chipped beef, chopped
2 (8oz) packages of cream cheese
1/4 of a small onion, chopped
2 tsp of mayonnaise
2 tsp mustard

Chop onion and slice chipped beef into small pieces, place into large mixing bowl. Add cream cheese, mustard, and mayo. Mix with spoon until mixed thoroughly. Place mixture onto wax paper and shape into ball. Let harden in fridge.

A Note From Bethany...
When I first made this on my own I first attempted to mix the ingredients together with my hands in the mixing bowl. When that proved too messy, I tried mixing it by hand through the wax paper on the counter. This had disastrous, messy results and ended up ripping the paper and getting the cheese ball all over the counter top...yuck! I have found that it is best to mix the ingredients well with a spoon in the mixing bowl first, and then transfer the mixture to be shaped into a ball in the wax paper itself. Afterwards it can easily be placed either on a glass tray or in Tupperware to be chilled in the fridge.

This is my own variation on a favorite chicken salad recipe I've made for my husband and parents in the past. When I couldn't find the original online recipe I used, I created the following one. This chicken salad is simple--it only has three basic ingredients--and yet it can easily be modified with eggs, basil, paprika, etc. I usually make this when the chicken is a good price at the store; this recipe will make enough salad to make sandwiches or put on crackers all week long. Best of all, it's gluten free!

Bethany's Chicken Salad

2 lbs of chicken breasts
1/4 tsp of garlic powder
1/8 tsp of pepper
1/8 tsp of salt
1 1/2 cups of lite mayonnaise
2 celery stalks, finely chopped

Cut up the chicken breast into pieces and cook it over medium heat until cooked thoroughly. After it is done, use a metal spatula to chop it into even finer pieces.

Finely chop celery; place into large mixing bowl. Add chicken and mayonnaise. Stir. Add garlic powder, salt, and pepper as directed, or to taste. Chill before serving.

Here's another family recipe my mother used to make.  This is one of those recipes that's inexpensive and easy to make, and best of all, it tastes even better heated up the next day!  It's virtually goof-proof, too, and always turns out great, even back when I was first starting out on my own and had no clue what I was doing in the kitchen! I've always made it with just the peppers and onions because that's what I remember, but I bet squash or carrots would work as great additions.  Luckily, because of the simple ingredients, it doesn't need any modifications for those with gluten sensitivity. Check it out!

Sausage, Pepper, and Potato skillet
Serves 4

1 lb of Italian sausage, cut into 1" chunks
1 medium onion, cut into 1" chunks
1 green or red pepper, cut into 1" chunks
4 medium or 2 large potatoes, scrubbed and cut into 3/4" chunks

In a large skillet, brown sausage on all sides. Drain off excess grease; add cut-up vegetables.

Cover and cook over low to medium heat about 15-20 minutes until potatoes are fork tender.

A Note From Bethany...
Towards the end of the cooking time, be sure to frequently check the potatoes. If you cook them too long, they'll get mushy and turn the entire dish into a sort of stew...yuck!

This is a casserole my mom made a lot growing up. I'm not sure where she got it, but judging by the design on the recipe card, it dates back at least to the late 80s in Germantown, where my days in kindergarten were punctuated by afternoons at Love Is A Hug Preschool and trips to see Miss Gratia at the public library.  We always used Campbell's Cream of Chicken Soup growing up, but since Celiac's disease now runs in my family, I am posting some modifications below.  Check it out and see if your family doesn't love it, too!

Chicken Broccoli Casserole

1 package of chopped broccoli, chopped and drained
2 whole chicken breasts (1 whole fryer or 3 lb legs/thighs cooked*
2 tsp lemon juice
1 can of cream of chicken soup (or gluten free)
1/2 tsp curry powder
1/2 cup mayonnaise
1/2 cup (20 oz) sharp cheddar
1/2 cup regular or gluten free bread crumbs

Remove skin and bones from cooked chicken and cut into large pieces. In bottom of 2 quart casserole dish, place cooked/drained broccoli. Cover with chicken pieces.

Mix lemon juice, soup, curry, and mayonnaise. Pour over chicken and broccoli.

Cover with cheese and top with bread crumbs. Bake for 350 degrees for 1 hour or until bubbly.

A Note From Bethany...
*Turkey may be substituted.

I made this cake for the Crites family's 263rd Anniversary Celebration, in honor of the day we landed in Philadelphia from Switzerland on the Snow Rowand. This recipe has been slightly modified and clarified from the one found in the cookbook of my paternal grandparents' home church, St. John's United Church of Christ. However, I substituted regular flour for rice flour and omitted the nuts; the result is the picture you see here. In addition, although the recipe doesn't call for icing or a powered sugar coating on top, this can easily be added to suit your tastes. It takes a little time to mix the ingredients together for this cake, but the result is delicious and well worth it!

Cinnamon Coffee Cake

1/2 cup shortening
3/4 cup of sugar
1 tsp of vanilla
3 eggs
2 cups of flour (or gluten-free flour)
1 tsp baking powder
1 tsp baking soda
1/2 pint sour cream
6 tbsp butter, softened
1 cup of brown sugar, firmly packed
2 tsp cinnamon
1 cup of walnuts (optional)

Cream shortening, sugar, and vanilla. Add eggs, singly, stirring well after each addition. Sift flour, baking powder, and baking soda together. Add sour cream and beat until well blended. Spread half of the batter in a 10-inch Bundt pan that has been greased and lined on the bottom with wax paper.

In a separate bowl, cream butter, brown sugar, and cinnamon together. (If desired, add walnuts and mix well.) Sprinkle this mixture evenly over the batter in the pan. Cover with remaining batter. Bake at 350 degrees for about 50 minutes or until done.

A Note From Bethany...
The wax paper can be omitted; just make sure that you grease the sides and bottom of the pan well!

If you don't have a Bundt pan, you can easily make this in a regular square 8 x 8 cake pan or two loaf pans.