Recipe Box

Welcome to our new Farmhouse Recipe Box! These recipes are a collection of recipes that are a combination of favorite dishes from our family, friends and fellow customers. Now, we would like to pass them down to you! Our recipe box contains a variety of yummy ideas from veggie dishes, to salads, casseroles, main dishes, desserts, and even canning/freezing recipes passed down from good ol' grandma herself! If you have a recipe that you feel is worth sharing, send us the recipe via email and we would be happy to add it to our recipe

box collection! Enjoy!

recipe box

Grandma’s Broccoli Squash Bake


2 cups fresh broccoli florets

3 tablespoons butter

2 cups sliced yellow summer squash

1 egg

½ cup shredded Swiss cheese

¼ cup milk

¼ teaspoon ground mustard

Dash of cayenne pepper

2 tablespoons grated Parmesan cheese


In a skillet stir fry broccoli in butter for 3 minutes.  Add squash.  Cook 3 minutes longer or until the vegetables are tender.  Transfer to a greased 1 quart baking dish.  In a bowl, combine the egg, Swiss cheese, milk, mustard and cayenne; mix well.  Pour over vegetables.  Sprinkle with Parmesan cheese.  Bake, uncovered at 350 degrees for 15-20 minutes.  Yield:  2-4 servings


Mom’s Rhubarb Coffee Cake


1 ½ cups sugar

½ cup shortening

1 egg

1 cup sour milk

2 cups flour

1 tsp. baking soda

½ tsp. salt

1 tsp. vanilla

2 cups diced rhubarb

Cream sugar and shortening.  Add egg.  In another bowl combine flour, baking soda, and salt.  Alternate adding sour milk and flour mixture to the sugar and shortening, beating after each addition.  Add vanilla and beat.  Fold in rhubarb.  Pour into a 9x13 inch greased and floured pan.  Sprinkle batter with a mixture made with ¼ cup sugar and 1 tsp. cinnamon.  Bake at 350 degrees for 40 minutes. 



½ tsp. salt

Dash of pepper

¼ cup vegetable oil

1 T. chopped parsley

2 T sugar

2T. vinegar

Dash of Tabasco sauce

Bernice’s Mandarin Salad


½ cup slivered almonds
3 T. sugar

½ head iceburg  lettuce

½ head Romaine lettuce

1 cup chopped celery

2 whole green onions, chopped

1 (11 oz) can mandarin oranges, drained



In small pan over medium heat, cook almonds and sugar until sugar is dissolved.  Watch so they do not burn.  Cool and store in air-tight container.  Mix all dressing ingredients and chill.  Mix lettuces celery, and onions.  Just before serving add almonds and oranges.  Toss with the dressing.