Great american/60 recipes

Had some puff pastry on hand from the holiday baking, and made this apple strudel. It was great, the puff pastry certainly delivered a much richer result than phyllo pastry that I normally use. No leftover, we ate it all!

Easy and tasty! I make this casserole a few times every year when I have spaghetti squash in my kitchen. It's a well-balanced meal with just enough protein and loads of vegetables.

Definitely a lazy way to make a crab stew, but I was surprised by how great it came out, and it was so quick and easy too.

These are good on basic whole-wheat bread, but try having them in Syrian flat breads, or as open-face sandwishes heated up in the oven.

Originating from the Castle Restaurant, Olean, NY, this house salad dressing was particularly famous. The restaurant closed in the mid-1980's. The recipe was created by Chef Anthony Quirino Lentola in the 1950's.

This is very tasty even if you can only add the grapes or the pineapple, but really good with both. People who don't like curry, and those who don't like fruit in their meat, LOVE this. It is very refreshing and a great treat for visitors who just had to travel on plane (or for any other dehydrated guests.) :)

A copycat of Emeril's famous "Bayou Blast" Creole seasoning. Great to jazz up many dishes.

A basic beef and macaroni dish that's easy to make and takes nothing at all to enjoy!

An easy sweet and tangy barbecue sauce. Why buy store bought when it's so easy to make your own.

This is an authentic family recipe that my mother taught me in 1950 in New Orleans. It makes a great dinner party main dish. Like chinese food, it is long on chopping and assembling, but goes together and cooks rather quickly.

One of my favorite Mexican dishes, so many delicious flavors and great textures.