by There’s something truly special about recipes that have been passed from one generation to the next. They don’t just feed our bodies — they connect us to our roots, our memories, and our loved ones. Today, we’re sharing six beloved family recipes submitted by readers, all passed down from their mothers or grandmothers. These treasured dishes are more than just meals — they’re memories on a plate.
1. Classic Family Potato Salad
Submitted by Lisa Martin, Middleburg, PA
Ingredients:
- 1 cup mayonnaise
- 1/2 cup sugar
- 1 tbsp apple cider vinegar
- 1 tsp mustard
- 1 tsp salt
- 1/2 tbsp bacon grease
- 1 quart cooked, finely diced potatoes
- 4–6 diced hard-boiled eggs
- 1/2 cup chopped celery
- 1/2 cup shredded carrot (or more)
- 1/3 cup chopped onion
- Crumbled bacon (optional)
Instructions:
Mix mayonnaise, sugar, vinegar, mustard, salt, and bacon grease for the dressing. Pour over the rest of the ingredients. Mix well and chill before serving.
“My mom got this recipe from my grandmother, and now my daughters make it too. Even my husband prefers this version over his mom’s!” – Lisa Martin
2. Rich and Moist Chocolate Cake
Submitted by Marietta Oberholtzer, Mifflinburg, PA
Ingredients:
- 1 cup lard
- 2 1/2 cups sugar
- 4 eggs
- 1/2 cup cocoa powder
- 2 cups hot water or coffee
- 3 1/2 cups flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp vanilla extract
Instructions:
Mix all ingredients thoroughly. Pour into a greased 9×13-inch baking dish. Bake at 350°F for 35 minutes.
“A favorite treat from Mom Zimmerman — rich, flavorful, and always a crowd-pleaser.”
3. Hearty Potato Cheese Pie
Submitted by Marietta Oberholtzer
Ingredients:
- 2 to 2 1/2 cups leftover mashed potatoes
- 2 tbsp flour
- 3 eggs
- 1 tsp baking powder
- Salt and pepper to taste
- 1 cup milk
- 3/4 cup shredded cheese
Instructions:
Mix mashed potatoes, flour, one egg, baking powder, salt, and pepper to form a crust. Press into a greased pie plate.
For filling, mix remaining eggs with milk, salt, and pepper. Pour into crust and top with shredded cheese.
Bake at 350°F for 45 minutes, or until set.
“A comforting dish passed down from my mother that’s great for breakfast or dinner.”
4. Baked Macaroni and Cheese with a Family Twist
Submitted by Elisabeth Keener, Chambersburg, PA
Ingredients:
- 2 cups macaroni
- 2 1/2 tsp salt (divided)
- 4 eggs
- 2 cups whole milk
- 1/2 tsp dry mustard
- 1/4 tsp black pepper
- 8 oz sharp cheddar cheese, grated
Instructions:
Cook macaroni in salted water for 8 minutes. Drain. Blend eggs, milk, 1 tsp salt, mustard, and pepper. Mix with macaroni. Stir in cheese. Pour into buttered 2-quart dish.
Bake at 350°F for 1 hour.
“This recipe was rebuilt from memory after my children begged for Grandma’s famous mac and cheese. Now it’s a family favorite again, especially with stewed tomatoes on top.”
5. Simple Creamy Salad Dressing
Submitted by Elisabeth Keener
Ingredients:
- 1 cup mayonnaise or cream
- 1/3 cup sugar
- 3 tbsp apple cider vinegar
Instructions:
Stir ingredients until sugar dissolves. Add milk to thin if desired. Pour over fresh salad greens and sliced hard-boiled eggs.
“A Pennsylvania German staple from both my mother and mother-in-law. Whether with garden greens or iceberg, it’s always refreshing.”
6. Grandma’s Applesauce Cake
From Mina Elisabeth Deterline Barry, White Haven, PA
Ingredients:
- 1/2 cup butter
- 1 1/2 cups sugar
- 2 eggs
- 1 cup unsweetened applesauce
- 8 oz flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp cloves
- 1/4 tsp salt
- 1 cup chopped raisins
Instructions:
Cream butter and sugar. Add eggs, then applesauce. Sift dry ingredients together three times, then stir in. Fold in raisins.
Grease and line two 8-inch loaf pans. Bake at 350°F for 50–52 minutes. Cool for 20 minutes before removing. Freezes well.
“A cherished dessert from my grandmother that’s rich in flavor and family history.”
These time-tested recipes are living proof that the best dishes come with a story. Whether it’s a creamy potato salad or a nostalgic applesauce cake, each one has a place at the family table — and now, in your kitchen too.
Tags:
