Where are your recipes???!!!

Not Yo Mama's Meatloaf!


This is a family fav and traditional for holidays!

Chocolate Mousse



                                                      Not For Meeces

This is a rich and creamy, melt-in-your-mouth Chocolate Mousse recipe from the 70s.

From The Kitchen Of Ellen Templar

1 stick of real butter

4 squares semi-sweet chocolate

1 cup granulated white sugar

5 eggs

1 large container Cool Whip or any whipped cream – at least 12 ounces

Melt butter and chocolate together in double boiler

            Actually I do it in the microwave.

Add sugar to the warm butter/chocolate mixture and blend with wooden spoon

            Then blend more with electric mixer.  Mixture should be thick and grainy.

Add one egg and beat with electric mixer for 5 full minutes.  Continue adding one egg at a time and beating each egg for 5 full minutes.  Don’t try to mix all the eggs at once or it won’t come out right.

Mixture should be smooth,creamy and thick.

Fold in whipped cream and mix well with wooden spoon.  Then chill till firm.

Everyone loves this desert but it is very rich.  A small amount is plenty for each serving.  Because it is so very rich it can make you sick if you eat too much at a time.


Tuscan White Bean Stew, Ellen Templar:  This is a Mayo Clinic recipe and it's absolutely delicious! My son thought the second bowl was better than the first. The leftovers were just as yummy. I changed the recipe by subbing just white beans, did not mash any beans, added a bit more water, lots of garlic, cubbed ham and put it all into the crockpot for a day turning it into a crockpot soup. We didn't mess with the croutons. Definitely going to make this one again! If you make it, let me know how it turned out for you!


Peggy's Potato Salad                                                                                         This recipe is from the kitchen of Peggy Aspinwall

10 Medium to large sized white potatoes 

2 – 3  Large sweet onions (Peggy loved Vidalias)

1 & ½ cups of Miracle Whip or plain Mayonnaise

1 & ½ cups of whipping cream


Boil potatoes until done. DO NOT OVER COOK.

            Let cool until they can be safely handled and peal

                The skins should come off easily

 Slice potatoes into ¼ inch slices from end to end and place in a large bowl.

 Slice onions into large rings and separate. Place raw rings or half rings into

            bowl with sliced potatoes.

 Whip the cream to a soft, firm consistency and blend well with the Miracle Whip.

Gently fold whipped cream and Miracle Whip mix into potatoes and onion rings breaking potatoes as little as possible. Add salt to taste as it goes.

Cover and refrigerate. This dish gets better overnight as the onion seeps into potatoes and creamy dressing.  Makes a bunch! Peggy’s kids can’t get enough of it!