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Cheesy Cauliflower 0

Baked Cauliflower Recipe by Nana Gini

Cheesy Cauliflower Recipe Ingredients

3 tablespoons butter, melted

3 tablespoons all-purpose flour

1 cup milk

1⁄8 pound orange Cheddar cheese

1⁄8  pound white Cheddar cheese

1⁄8  pound American cheese

1 large head cauliflower, washed and then trimmed into small florets

¼ cup breadcrumbs

How to make Cheesy Cauliflower

Cheesy Cauliflower

Preheat the oven to 350˚F.

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A Brand New Season 0

The Red Sox, who had won five World Series titles in the 15 years between 1903 and 1918, appeared in only four World Series in the 82 years between Babe Ruth’s last pitching appearance in 1918 and the year 2000. Although each was a barnburner, the championship trophy steered clear of Boston.

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New England Boiled Dinner 0

Smoked Shoulder Boiled Dinner Recipe by Woodman’s of Essex

In an age when meals were cooked in heavy iron pots hung over a fire, the Colonial-era appeal of an all-in-one dish like this one is obvious. With the prep work done in the morning, the big afternoon meal of meat, cabbage, potatoes, carrots, etc.

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Fried Parsnips 0

Fried Parsnips Recipe by Judi Woodman McComiskey

Fried Parsnips Ingredients

1 (16 ounce) bag parsnips

Cooking water

3 to 4 tablespoons olive oil

1 to 2 tablespoons butter

How to Make Fried Parsnips


Peel parsnips, slice thinly lengthwise, and quickly blanch in a small amount of water, almost just to steam them.

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Ethel’s Old-Fashioned Grape-Nut Custard 0

Grape-Nut Custard Recipe by Ethel

Created by C. W. Post in 1897, wheat and barley based Grape-Nuts cereal contains neither grapes nor nuts, although they do resemble grape seeds, hence the name. No one knows when or where this recipe was conceived but Grape-Nut Custard has been considered a “classic New England dessert” since at least the 1920s.

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Coleslaw 0

Coleslaw Dressing Recipe by Woodman’s of Essex

Coleslaw Ingredients

This recipe will dress one 16-ounce bag of store-bought coleslaw greens, according to taste.

1¾ cups mayonnaise

1 teaspoon celery seed

1 teaspoon salt

How to Make Coleslaw


Blend all the ingredients into a mixing bowl and whisk thoroughly. Add the dressing to the coleslaw greens in increments to create the consistency you prefer.

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Pete’s Mustard Pickles 0

Mustard Pickles Recipe by Peter Lane

Made once a year by (Chubby and Bessie’s grandson-in-law) Peter Lane, these mustard pickles have become yet another Woodman family tradition. Everyone dutifully returns their empty jars to ensure that they’ll have a share of next year’s batch too. Peter was reluctant to share the recipe at first, but the rest of the family got him to part with it so that it could be included in this, “the book.”

Mustard Pickles Ingredients

8 tablespoons granulated sugar

4 tablespoons salt

3 tablespoons ground mustard (heaping)

1 quart cider vinegar

8 pickling cucumbers (or more to fill jar)

1⁄8 teaspoon alum

How to Make Mustard Pickles


Place sugar, salt, mustard, and alum into a two-quart Mason jar.

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Honey-Mustard Chicken with Roasted New Potatoes 0

Honey Dijon Chicken Recipe by Judi Woodman McComiskey

Honey Mustard Chicken Recipe Ingredients

4 6-ounce boneless, skinless chicken thighs

½ teaspoon salt, divided

½ teaspoon freshly ground black pepper

4 tablespoons Dijon mustard

2 tablespoons honey

1 shallot, minced

1 tablespoon thyme leaves, minced (or ½ teaspoon dried)

1 pound small red potatoes, halved

Cooking spray or extra-virgin olive oil

woodmans roasted chicken

Honey Mustard Chicken and Potatoes Directions


Preheat the oven to 375˚F.

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New England Baked Beans 0

Homemade Baked Beans Recipe by  Sam McComiskey

There are innumerable baked bean recipes, some with molasses, salt pork, and navy beans, others with maple syrup and kidney or black or a dozen other types of bean. Baked beans were among the earliest commercially canned products, when H. J. Heinz of Pittsburgh introduced a tomato-based version in 1901.

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Sautéed Dandelion Greens 0

Sautéed Dandelion Greens Recipe

Blame the Pilgrims. Once celebrated for their beauty, and blithely consumed by our forbears, it is believed that dandelions first arrived in
North America on the Mayflower, brought for medicinal reasons. Now found virtually everywhere and roundly detested for their hydra-like ability to regenerate, the modern palate (accustomed to sweet and salty processed food) has grown unaccustomed to the once-praised
bitterness of dandelion leaves.

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