Classic/5 recipes

A classic creamy pumpkin pie that is low in fat, but without sacrificing any of the rich taste and silky texture.

Large, gooey and cheesy pot of chicken, rice and broccoli. Classic American comfort food that my family loves.

This classic favorite is perfect with a cup of tea or coffee. No need to spend $3 for a slice at Starbucks, it's much better to make it yourself.

A simple classic American style pot roast. Cooks slowly creating a complete one pot meal.

My wife has an excellent recipe for White Bread brought to this country from her grandmother who was originally from Poland. Makes 5 loaves. Typically, this style of bread would be served with baked ham. However it can go with almost anything. Stale leftovers can make excellent French toast.

A classic vinegar and oil dressing from Recipes Out of This World Women of St. Agnes Catholic Church Charleston, WV 1969

Yeast risen British oat cakes for a classic breakfast accompaniment. Easily made ahead for a quick warm n' serve weekday breakfast.

Classic and easy to prepare old fashioned baked macaroni and cheese baked until bubbly with a crispy top.

From McCall's Great American recipe card collection, card #1, group #5, Great American Poultry at it's best!

Italian salad dressing from scratch. Quick, easy and tasty. No need to buy store-bought bottled dressing; within 5 minutes you will have this delicious Italian herb dressing that goes well with any kind of salad.

Cuban bread pudding is a classic and popular dessert in Cuba, and it is easy to make, you can put any your favorite topping onto it to give the pudding extra goodness.

Made this impossible garden vegetable pie for lunch today , and it was cheesy and delicious. I browned the onions first for about 5 minutes, put the broccoli and bell peppers into the pan, and cooked for another 2 minutes to develop more flavors. Then followed the recipe, and it came out golden-brown on the top, very moist and tasty.

A moist version of a classic gumdrop cake.

This classical Halloween recipe is always popular at my Halloween parties, everyone loves them!

This old classic has been modernized and scaled down. The biscuit dough absorbs the liquid from the warm soft apples. In an 1888 article on apple dumplings it is said that King George III (1738-1820) had been "sadly puzzled" wondering how the apple came to be inside the dumpling.