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A Note From Pam Penzey

I grew up cooking with my Gram. She was working too hard when my Mom was growing up to be able to relax in the kitchen, but she sure could bang out great family dinners. By the time I came along, Gram and Gramps lived with us and had a lot more time to spend with the kids.

My time in the kitchen with Gram formed the basis of what I know about cooking and the way I cook today. She was Hungarian, so the good soups like goulash are second nature to me. She fed a growing family through the depression, so I know how to make delicious dinners from inexpensive cuts of meat—pretty good stuff for anyone to know. Gram never stopped trying new recipes, and even learned to lighten up her old favorites into healthy modern meals. I inherited her recipe box, and I hope I inherited her ability to make the time I spend in the kitchen with my kids as valuable as the time she spent with me.

Pam - signature

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Harvest 2014 Recipes

Apple Delight Apples, Onions and Pork Chops
Apricot Nectar Cake Cajun Shrimp Chowder
Cheddar Corn Chowder Chicken Pot Pie
Clark's Venison Chili Dutch Cucumber Slaw
Gingerbread Cake Mix Grandma Katie's Rolled Apple Dumplings
Little Sandwiches Maple-Glazed Carrots and Beets
Northwoods Burgers Refrigerator Ginger Muffins
Orange French Toast with Caramel Syrup Pennsylvania Dutch Salad Dressing
Pot Roast Pumpkin Cake Roll
Same-Day Sauerbraten Shellbark Nut Pound Cake
Spiced Garbanzo Beans Spicy-Sweet Cornbread with Maple Butter
Stuffed Hard-Cooked Eggs Twice-Baked Squash
Year-Round Summer Salad

More Recipes

Asparagus with Smoked Paprika Sauce

Italian Fish Bake

Rocky Mountain Chops

Good Basic Chili

Grandma Moog's Quick and Easy Cinnamon Rolls

Blueberry Streusel Coffee Cake

Gingersnap Cookies

Sauteed Cutlets with Seasoned Pasta

Recipe archive