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Sue says that this is a very Polish recipe! We had this fairly often growing up and though I haven’t had it for 50 years, I can still remember the taste and how delicious they were!!! If you make them, … Continued

This is our version of Beef Bourguignon — meat, salt, fat cut down to size! And more vegies added. INGREDIENTS 3 T. olive oil 16 ounces mushrooms, trimmed and quartered 2 lb. stew meat or boneless beef rump roast, cut … Continued

On a piece of aluminum foil: layer sliced onions, then fish of your choice, then lemon pepper seasoning, then thin slices of fresh lemon. Carolyn remembers Ann E. adding some white wine to the packet. Then wrap everything into a … Continued

Chop up a bunch of vegetables: Tomatoes, Bell peppers, Onions, Carrots, Take a piece of aluminum foil, spread the vegies on the foil. Then layer chunks of raw hamburger meat. Wrap up the foil so it looks like a big … Continued

Tilapia Spanish Olives Capers (optional — just use more olives) Thinly sliced zucchini Can chopped tomatoes Thin sliced onion Salsa Put all ingredients on top of the fish in a baking pan and bake at 375 degrees until fish flakes.

This is Gramma Anna Theresa Ruhland Kieber’s recipe. A huge thank you to Lynn for sharing this card from your Mom’s own file. I have never made it, but Nate and Kat have a peach tree, so I will be … Continued

This is Anna Theresa Ruhland Kieber’s pie crust recipe. Looks the same as my dear friend, and food writer, Joanne Schweik’s pastry. Joanne always said this was the simply the best way to make crust.

OK, I think this came from Vicky, but can’t swear to it.

Thanks to Vicky for sharing her family recipes with us!! See her notes alongside the original. This is a seriously delicious bread.

Ahh, this is good stuff, folks. MA refers to Anna Theresa Ruhland. Thanks to cousin Lynn for sending us this recipe card in her mom;s own handwriting. from Lynn:  I can still picture Gramma Kieber sitting in the back yard … Continued