September-October 2017

Waftatas

September 1, 2017 Cindy Gay

Enjoyed in the early 20th century, this egg-and-potato-based breakfast met challenges of wartime conservation efforts while repurposing the waffle iron.

September-October 2017

Crab Louis Dinner Salad

August 29, 2017 Anne Danahy

A favorite in the early 1900s, Crab Louis Salad traditionally was made with iceberg lettuce, crabmeat and Thousand Island dressing. This version is lighter yet hearty for a balanced meal.

September-October 2017

Seven-Layer Dinner

August 29, 2017 Marcy Gaston

Sometimes called “Shipwreck,” this casserole was developed to use leftovers or past-prime vegetables. This updated version features more modern flavors and ingredients.