Outrageously Buttery Crumb Cake
This simple crumb cake is the BEST I ever tasted. The cake is so moist, and there is a ton of buttery crumb topping to die for. It's my aunt's recipe from the 1970's (hence the 1 pound of butter) and therefore of uttermost decadence, but oh so addictive! I've made this recipe so many times, with so many compliments. I basically eyeball the measurements now (I like a lot of cinnamon) but below is the original recipe.
Cheese Ball III
This cheese ball is one our family has had and used for 20 years. We love it. It's simple, and most of the ingredients are kept on hand. Roll it in nuts or parsley, if desired. Serve with an assortment of crackers.
Chicken Lo Mein with Broccoli
We started out making a chicken stir-fry and ended up with our very own delicious version of chicken lo mein! If you like Mongolian grill restaurants, then try this!
Pistachio pudding mix is the base for this marshmallow salad with pineapple, nuts and fluffy whipped topping.
Chicken and Pasta Primavera
A tasty recipe that the kids like too! You can substitute shredded, boiled chicken for the canned chicken.
Green Goddess Salad Dressing
This classic salad dressing includes mayonnaise, anchovies, vinegar, green onion, garlic, parsley, tarragon and chives. It can be prepared in a blender or food processor and is good served as a dressing for steamed artichokes, a seafood salad, or as a sauce over broiled fish. (If you don't have fresh tarragon, you can use 1/4 teaspoon dried, instead.)
Classic Whiskey Sour
If it's not made from scratch, it ain't a Whiskey Sour. For a cleaner, classier looking drink, strain the lemon juice to remove seeds and pulp.
The Original Donair From the East Coast of Canada
In the early 70's, a Greek restaurateur in the city of Halifax introduced the Donair. Within a few short years, virtually all pizzerias had added their version of the dish to their menus. Not to be confused with gyros, the Donair has a vastly different flavor. Originally the dish was made with ground lamb, but this proved too costly and ground beef was later substituted. Technically, this resulted in an aberration of sorts, as the final product was not what the originator had intended. What resulted, however, is the legendary East Coast Donair.