20 Recipes Like Grandma Used to Make

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Photo copyright © Michael Jensen, From Like Grandma Used to Make
Grandma Rose’s Lasagna
Grandma always made her sauce for lasagna from scratch. But you can save time by using one of the new gourmet spaghetti sauces, then adding sausage, onion, and some garlic for flavor.
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Photo copyright © Michael Jensen, From Like Grandma Used to Make
Fancy-Fixin’s Cauliflower
This zesty recipe dresses up the “educated” vegetable with a tangy sauce.
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Photo copyright © Michael Jensen, From Like Grandma Used to Make
Old-Time Scalloped Potatoes
Hearty meals at grandma's house often featured these stick-to-the-ribs potatoes, which are baked in a creamy sauce and topped with cheese.
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Photo copyright © Michael Jensen, From Like Grandma Used to Make
Rice Cakes with Mushroom-Walnut Sauce
Grandmas usually made rice patties as a way to use up leftover rice. You can serve these delicious patties as a side dish with chicken, roast beef, or fish, or as a main dish with a salad, vegetable, and rolls.
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Photo copyright © Michael Jensen, From Like Grandma Used to Make
Turkey Pot Pie
When it came to making turkey or chicken pot pies, grandma’s rule was-anything goes. Some grandmas topped their pies with dumplings. Others used pastry as in this recipe. This pot pie is also a great way to use up any leftovers from a holiday turkey.
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Photo copyright © Michael Jensen, From Like Grandma Used to Make
Corn Chowder with Ham
Use fresh corn to make this down-home chowder. It makes a warming appetizer.
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Photo copyright © Michael Jensen, From Like Grandma Used to Make
Sunday Roast Chicken with Chestnut Stuffing
Slowly roasted chicken makes a wholesome main dish full of rich old-fashioned flavor.
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Photo copyright © Michael Jensen, From Like Grandma Used to Make
Sour Cream Biscuits
Southern grandmas will tell you good biscuits should be crusty on the outside and soft and crumbly on the inside. Northern grandmas insist biscuits should be high, light, and flaky, like these.
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Photo copyright © Michael Jensen, From Like Grandma Used to Make
Hot Tamale Pie
Try this easier take on the traditional corn-husk wrapped tamale.
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Photo copyright © Michael Jensen, From Like Grandma Used to Make
Maple-Glazed Ham With Raisin Sauce
A time-honored favorite, maple-glazed ham is a showstopper on any holiday.
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Photo copyright © Michael Jensen, From Like Grandma Used to Make
Southern Fried Corn
Southern grandmas made this home-style favorite with cream, but this more healthful version uses canned evaporated skimmed milk to create the same wonderful flavor.
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Photo copyright © Michael Jensen, From Like Grandma Used to Make
Seafood-Stuffed Flounder
This elegant party dish can be made with either scallops or shrimp. To make sure your fish rolls look party perfect, choose fish fillets that are uniform in size and thickness.
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Photo copyright © Michael Jensen, From Like Grandma Used to Make
Danish Fruit-Stuffed Pork Roast
This apple-and-prune-stuffed roast is traditionally served at Christmas in Danish-American families. For an extra-special touch, try making the stuffing with raisin bread.
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Photo copyright © Michael Jensen, From Like Grandma Used to Make
Peppered Veal Stew With Dumplings
A heart stew guaranteed to warm your soul on any winter night.
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Photo copyright © Michael Jensen, From Like Grandma Used to Make
Over-Stuffed Onions
The mild, sweet onion varieties, like Vidaliaand Walla Walla, are ideal in this dish, where they arestuffed with Parmesan cheese and bread crumbs.
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Photo copyright © Michael Jensen, From Like Grandma Used to Make
Roast Leg of Lamb With Mint Sauce
New England grandmas served lamb the English way-with a refreshingly cool mint sauce. If you don’t have fresh mint, you can substitute 1 tablespoon of dried mint.
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Photo copyright © Michael Jensen, From Like Grandma Used to Make
Cornish Hens with Ham and Wild Rice Stuffing
Cornish hens are a great alternative to a full chicken. Serve half of a hen to each diner for a stunning plate.
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Photo copyright © Michael Jensen, From Like Grandma Used to Make
Shrimp Scampi in White Wine
In Italy, this dish was made with scampi-tiny relatives of the lobster. Italian immigrants to America adapted the recipe for shrimp. To keep either scampi or shrimp tender, cook them just until they turn opaque.
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Photo copyright © Michael Jensen, From Like Grandma Used to Make
Lobster Thermidor
In colonial times, lobster was so plentiful that it was considered poor man’s food. By the 1800’s, it was reserved for special occasions and frequently served in a rich cream sauce.
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Photo copyright © Michael Jensen, From Like Grandma Used to Make
Spicy Pumpkin Chiffon Pie
In the 1950s, an inventive cook created a fluffy mixture by folding beaten egg whites into a creamy pie filling. The result was so light and airy it looked like a pile of chiffon and so the name for this recipe was coined.
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PLUS:
9 Delicious Christmas Cookie Recipes
24 Party-Ready Pantry Items
TV Chefs' Favorite Holiday Recipes

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