Chicken Salad

We made Chicken Salad with leftovers from Roast Chicken with Giblet Gravy. Adjust the seasoning to taste – Jim and I tend toward the salty side, but I was conservative with the amounts below.


Servings: 6

Fresh    1.5 lbs. chicken meat, white and dark    3 Tbsp. French dressing    4 stalks celery [...]

Pecan Pie

Pecan pie is a great dessert for a dinner party because it can be made hours in advance and stored out of the way at room temperature. I use a glass covered cake plate (one of my favorite wedding presents) and keep the pie on the table during dinner to make sure everyone remembers to [...]

Dinner Rolls

The Glen-Mor Restaurant served two types of rolls, dark and light. It took me four attempts to master the dark rolls, Molasses Oatmeal Rolls. I happily report the light rolls were mastered on the first attempt. Rolls expand during baking and then pull apart easily. Recipe can be halved, use 2 eggs and half of [...]

Roast Chicken with Giblet Gravy

We served Roast Chicken with Giblet Gravy at a dinner party last night along with green beans and fingerling potatoes. We made Chicken Salad and Chicken Stock with the leftovers.

Servings: 4

Fresh 1 whole chicken, 3.5 to 4 lbs. 2 medium carrots 2 stalks celery 1 medium onion 2 Tbsp. butter 6 [...]


I did not believe Jim when he said the Glen-Mor Restaurant served spaghetti and meatballs since it is definitely not a typical New England recipe. But he produced an old copy of a Wednesday night specials list and proved they served it once a week. Though it may not be a New England specialty, the [...]

Tomato Sauce

This tomato sauce is rich with a unique flavor. The sauce simmers for about an hour, during which time I made Meatballs and boiled spaghetti.

Servings: 8

Fresh    1 medium onion    3 cloves garlic    3 Tbsp. minced fresh parsley    3 Tbsp. grated Parmesan cheese, optional

Pantry    2 Tbsp. olive oil [...]

Broiled Swordfish

This simple recipe results in a very tasty piece of fish. I served it with sugar snap peas and Mashed Turnips.

Servings: 4

Fresh    1.5 lbs. swordfish steak

Pantry    2 tsp. mayonnaise, divided    1/2 tsp. salt, divided

Prepare pan Place a oven-safe grill pan in the oven and preheat the [...]

Mashed Turnips

Jim loves mashed turnips – an easy and versitile side. I served it tonight with Broiled Swordfish and the two of us ate four servings.

Servings: 4

Fresh    5 medium turnips    2 Tbsp. butter

Pantry    1 tsp. salt    1 tsp. ground pepper

Prepare turnips Peel turnips in place in [...]

Beets in Orange Sauce

The original Glen-Mor Restaurant recipe used canned whole small beets. I love fresh beets and don’t mind the work and stained hands, so I adapted the recipe to use fresh instead of canned. The beets will keep in the sauce for 2 to 3 days in the refrigerator.

Servings: 4

Fresh 3 medium [...]

Steamed Broccoli

Broccoli was a standard side dish at the Glen-Mor Restaurant, and this is my favorite way to prepare the vegetable.

Servings: 6

Fresh    1 lb. broccoli bunch, usually 2 or 3 large stems

Pantry    2 qt. water    1 tsp. salt

Prepare broccoli Remove leaves and chop broccoli – the stem [...]