The Weils like it fried with onions, the Zelicksons prefer theirs in big pieces and crispy, the Johnsons want it slushy like scrambled eggs and the Papers and Harrises love it any which way. Everybody likes it served with sour cream and strawberry jam or cinnamon/sugar or maple syrup.
Read MoreThis was my mother’s recipe which she saved for very special company dinners. Mu sister Connie perfected it and served it often, also for special dinners.
Read MoreThis collection of recipes and recollections includes Banana Cake from Gramma Weil’s Kitchen. This was Great Grandmother Evelyn’s specialty.
Read MoreAunt Lil Warschauer made these every Passover and we loved them so much we started making them all your round. For a double batch, bake in 13x9x2-inch pan.
Read MoreWhy must something so delicious be so full of calories and fat? It just ain’t fair! - quote from Gramma Harris’s Kitchen!
Read MoreThis was one of the standard party dishes of the ’60s when no one knew or cared what a fat gram was!
Read MoreOur family calls this “everything-but-the-kitchen-sink-stuffing” since it changes every year!—From Gramma Weil’s Kitchen.
Read MoreAnother of my Grandma Gross’s favorites to bake for Sunday brunch. It was so good…my mouth still waters when I think of it! Recipe from Gramma Zelickson’s Kitchen
Read More“My sister-in-law Baylee Gordon often serves this at parties in her home in Appleton, WI…and loved listening to her guest’s rave!“ - Sue Zelickson’s Gramma.
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