Parboil peeled onions in boiling salted water for about five minutes. Drain, and then place in casserole. Cover with combined ...

Yes, it is that time of year again. And I do not mean Super Bowl, or Valentine’s Day or tax time. It is a time that I let slip by quietly.

The 1940s were a challenging time for home cooks. Rationing meant that baking staples like sugar, eggs, and butter were in short supply. But, despite these constraints — or perhaps because of them — ...

Cream the fat, add the sugar gradually and work until creamy. Add the well beaten eggs, milk and oatmeal, the flour and cinnamon mixed and sifted, and the raisins. Drop the batter by teaspoonfuls on a ...

We've had our meats and our veggies. Now it's time for dessert, the dish everyone really shows up for. Personally, I love sweets that throw in a pinch of salty taste, and I'm not alone. That's why my ...

Straight from a 1946 Prairie community cookbook, we’re cooking a mysterious dish called the “Conkeedoodle.” Made with beef, ...