Recipe Sifter

Hot chicken salad baked in a pie shell with mushrooms, pimentos, and a creamy chicken broth sauce. A warm, comforting twist on classic chicken salad.

Overnight cookies are an icebox dough divided into four flavors: coconut, peanut butter, dates, and spice. Roll, chill, then slice and bake for fresh cookies any time the craving hits.

Homemade pancake batter from scratch with flour, egg, milk, and shortening. Double-sifted dry ingredients make thick, light pancakes every time.

Diabetic-friendly chocolate peanut butter pie with a cooked custard filling using skim evaporated milk and minimal sugar. Thick, creamy, and lower in sugar.

Peek-A-Bows are lace cookies made with corn syrup, brown sugar, and finely chopped nuts, rolled into cylinders while warm and tied with ribbon for a festive gift cookie.

Pinwheel cookies with vanilla and chocolate dough rolled together into a spiral log, chilled, and sliced. A classic two-tone slice-and-bake cookie.

Puffed apple pancakes baked in custard cups with brown sugar-tossed apple slices arranged in a spoke pattern. Individual Dutch baby-style pancakes ready in 20 minutes.

This simple and tasty curry dish made with shrimp and pineapple tidbits is the perfect exotic dinner for two.

Rivel soup is a traditional Pennsylvania Dutch egg dumpling soup with tiny flour-and-egg crumbles cooked in broth with corn. Three ingredients, ready in 20 minutes.

Traditional German rose hip soup (Hagebuttenssuppe) made from dried rosehips simmered until soft, strained, and finished with Madeira wine, almonds, and lemon juice.

Rotisserie barbecued leg of pork spins a whole leg over coals, basted with a brown sugar, mustard and clove glaze for a sticky-sweet crust over hours of slow rotation.

Warm ham salad with a cooked vinegar dressing tossed with lettuce, tomatoes, cucumber, and green pepper. Topped with American cheese strips and sliced hard-boiled eggs.

Salmon oysters are crispy pan-fried fritters made from canned salmon, eggs, flour, and baking powder. Shaped like oysters and fried golden. Serve with fries, coleslaw, and tartar sauce.

Pantry salmon patties from canned salmon: a creamy bechamel-bound mix with lemon, mustard, and Beau Monde seasoning, pan-fried crisp. Served with a tangy lemon cheese sauce on the side.

Saltsa aspri is Greek white sauce (béchamel) in three thicknesses for moussaka, pastitsio, soups, and soufflés. Butter, flour, warm milk, and nutmeg build the classic Mediterranean base.

A silky cooked vanilla sauce to spoon over plain cake, made from sugar, milk, butter, and a touch of flour to thicken. This old-fashioned dessert topping turns a simple slice into something special.