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Here is a list of the recipes listed below:

  • Chicken and Dumplings
  • Chicken Chalupas
  • Raisen Pie
  • Leah Longtin's Faux Dressing
  • Mary Ellen Burton's Faux Dressing
  • Jan Vincent's Faux Dressing
  • Mrs. Knott's Fried Chicken
  • Mrs. Knott's Potatoes and Gravy
  • Mrs. Knott's Boysenberry Pie
  • Oven Beef Stew
  • Holiday Pork Pie
  • Drop Dumplings
  • Under the Sea Salad
  • Easy English Toffee
  • Pineapple Upside Down Cake

Jan's Old Family Recipes

Scalloped Potatoes

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From the kitchen of Mary Ellen Raiche-Burton, my maternal aunt.


  • 2 tbsp. margarine or butter
  • 1 small onion, diced
  • 1 can (10 1/2 oz) Campbell's Cheese & Broccoli Soup
  • 1/3 cup milk
  • 1/8 tsp pepper
  • 4 medium potatoes, cooked and sliced

Melt the butter in a skillet over a medium heat and add onions until tender. Stir in soup, milk and pepper. Heat to boiling and add potatoes. Reduce heat to low. Cover and simmer for 5 minutes or until ht and bubbly. Stir occasionally. For added flavor, add 1/4 cup of cheddar cheese.

Tuna Noodle Casserole​

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From the kitchen of Phyllis (Raiche) Longtin, my mother. Tuna Noodle Casserole was a Friday night staple when I was growing up, especially during Lent when meat could not be eaten in our home.

  • 2 cups of uncooked egg noodles
  • 1 can Cream of Mushroom Soup
  • 1 can of milk (use the empty soup can)
  • 1  four oz. can of Tuna
  • 2 cups of Potato Chips (crushed)
  • 1 cup of grated Cheddar Cheese
  • Margarine or Butter pats

​Cook the egg noodles as per package instructions. Drain the noodles and place into a casserole dish. Mix in soup, milk, and tuna. Layer the crushed potato chips, pats of butter and cheese over the top of the casserole. Bake at 350* for 30 minutes or until cheese melts and forms a crunchy topping. 

Feeds 4 to 6 people.

Spaghetti with Meat Sauce

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 From the kitchen of Chris Copeland, my son and self proclaimed world's greatest spaghetti sauce maker. He tried many combinations before he came up with this idea. When I make this recipe, I add 1 tsp of brown sugar.

  • Minced onions (to taste)
  • 1 lb ground beef
  • 16 oz can of tomato sauce
  • 1 tsp salt
  • 1/4 tsp. pepper
  • 1 tsp Worcester Sauce
  • 1 tsp. oregano
  • 1 tsp basil
  • 1 tsp. parsley
  • Boiled spaghetti noodles (for 4 servings)

Brown the onions and beef together. Drain the meat and add all other ingredients. Simmer on medium flame for 30 minutes. Boil the spaghetti noddles as per package instructions and drain. Rinse lightly and serve with the sauce. Serves 4 people.

Salmon Patties

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From the kitchen of Jan (Longtin) Vincent. This is one of my favorite things to eat and I still make these today for myself, although one can now serves me with 3 to 4 meals of Salmon.

  • 1 can (15 oz) of Salmon
  • 1 egg
  • 1/2 cup of sour cream
  • 1 cup of unseasoned bread crumbs
  • salt and pepper to taste
  • 1/4 teaspoon of celery salt
  • 1/2 teaspoon of minced onions.

Place salmon in bowl and remove the spine bones at the center of the pieces. Break up the salmon and add all ingredients. Mix well and form into patties, Placed in a lightly greased skillet on medium heat and cook on both sides until the outsides turn a golden brown. 

Serves 4 people (one patty each)

Sunday Pot Roast

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From the kitchen of Leah Longtin, my paternal grandmother. My grandmother also served either Pot Roast or Broasted Chicken whenever we came over on Sundays. she would make her own gravy from the dripping in the pan and NEVER measured the ingredients, but used her instinct to tell her how much Usually followed by a peach or apricot upside down cake.

  • 2 lb boneless chuck roast
  • 3-4 carrots, chopped
  • 3-4 potatoes, peeled and quartered
  • salt, pepper and minced onions to taste

Place roast and seasonings in a crock pot or Dutch oven on the stove (with burners on low).  Cook for 3 to 4 hours. One hour before serving, place carrots and potatoes with the roast and recover  with lid. Cook until carrots and potatoes are tender. 

Serves 6 to 8 people people.

French Meat Pie/Tortiere

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From an old French-Canadian cookbook

  • 1/2 lb. ground pork roast
  • 1 lb. ground beef
  • 2 tbsp. fresh diced onions
  • 1 tsp. salt
  • 1/4 tsp. ground cloves
  • 1/2 tsp. ground sage
  • 1/2 tsp. allspice
  • 1 cup Bread Crumbs


Cook first 6 ingredients in fry pan with 1/2 cup of water. Add bread crumbs and stir. Put into an 8 to 10" pie crust and cover with a top pie crust. Bake at 350* for 45 minutes to 1 hour. Serve with mashed potatoes and french cut green beans. Serves 5 to 6 people.

Chicken and Dumplings

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From the original recipe of Aunt Rosie before 1970. Eventually her recipe changed to a thinner broth with more onions and thinner noodles. This is the classic childhood recipe she made for us.


1 whole bone-in chicken (including the inside parts if possible)

1 1/2 tsp. salt

1 large yellow onion, diced

1 tsp. ground black pepper

2 chicken bouillon cubes

Water (enough to cover the chicken)


Bring the water to a boil in a large pot. Add the entire chicken (skin, bones and all), the salt and onions into the boiling water. Reduce the heat to simmer and cook the chicken, covered, for an hour and a half. When the chicken is completely cooked, remove it from the pot and set it aside t cool.


  • 2 cups all purpose flour
  • 1 tbsp. baking powder
  • 1 1/4 tsp. salt
  • 1 cup plus 2 tbsp. of milk

Combine the flour, baking powder, salt and milk in a medium bowl. Stir until smooth, then let the dough rest for 5 to 10 minutes. Roll the dough onto a floured surface to about 1/4 thick. Cut the rolled out dough into 2 " strips and cut the strips into 2 " squares. Let the dumpling sit for about 15 to 20 minutes to dry out. Drop the dumplings one at a time into the gently rolling boiling stock. Stir gently occasionally.

While the dumplings are cooking, cut arprt of the cooled off chicken and remove the meat. Cut it into bite sized pieces and drop them into the stock pot. Discard the skin and bones. Cook the chicken for another 5 to 10 minutes. Do not stir vigorously or you will break the dumplings apart.

Chicken Chalupas

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From the kitchen of Mary Ellen (Raiche) Burton, my maternal aunt. This is a great recipe that can be made ahead and served to large groups of people.


12 oz. Monterey Jack Cheese, grated

12 oz.Sharp Cheddar Cheese, grated

Two 10 1/2 oz. cans of Cream of Chicken Soup

One 4 oz. can of chopped Green Chilies

1 pint Sour Cream

Twelve 8 inch flour Tortillas

Six 1/2 breast portions of Chicken, poached, skinned and bones and cut into 1" squares


Optional:

1 cup of pitted Black Olives, sliced or chopped

1 green onion, tops only, chopped


Combine cheeses, mix and in two separate bowls and reserve half for the topping and half for the filling. Also divide the green onions into two equal portions.

In a large mixing bowl, combine 1/2 of the cheese mixture, 1/2 of the green onions, all the soup, chilies, sour cream and olives together and mix. Set aside one and a half cups of this mixture for the topping later.

Add the cooked diced chicken pieces to the remainder of the filling mix and mix well. Put 3 heaping tablespoons of the mix onto each tortilla and roll. Place the rolled tortillas seam side down in a lightly oiled shallow baking dish. Arrange tortillas in a single layer. (use two baking pans if necessary). Spread the reserved topping mixture over the layer of rolled tortillas in pan. Cover with the remaining cheeses and onions. Refrigerate overnight or can be frozen. (If frozen, defrost completely before baking).

​Preheat oven to 350* and bake uncovered for 45 minutes. Let stand a few minutes before serving. Feeds 6 to 8 people.

Raisen Pie

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From the kitchen of Leah (Surprenant) Longtin, my paternal grandmother. This was a family favorite with many of the Longtin men including my Dad, Gene Longtin.


Boil these ingredients for 5 minutes: 

Do NOT drain the water!!!

1 pkg (2 cups) of raisins

2 cups of water

In a separate bowl, mix together:


1/2 cup of sugar

3 tbsp. of flour

1/4 tsp. cinnamon


Add a small amount of the boiled raisin water to the dry mixture to make a paste.


Beat 2 eggs


Add the beaten eggs to the cooked raisins and water mixture and stir as it thickens. Pour into an 8 to 10" pie crust and cover with a top pie crust. Bake at 425* for 30 to 35 minutes. 


Serves 6 to 8 people.

Leah Longtin's Faux Dressing

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RECIPE #1 

From the kitchen of several people including Grandma Leah Longtin's, Aunt Mary Ellen's and my version, which is a dumbed down version of the other two.

FAUX (pronounced fah-www) is the French word for "fake" or "false". This recipe was developed over centuries by French-Canadian farm families who used whatever cuts of meat were available at the time to create a meat dressing that could be served over noodles or potatoes on Sundays and holidays. It could also be used in a thicker version as a meat pie or "Tourtiere".

This first recipe is my Mom's from a recipe card in Grandma Leah's handwriting. She got the original recepe from her mother-in-law, Mary Leriger:

  • 4 lbs of ground chuck, crumbled
  • 1 lb of chicken gizzards, chopped
  • 4 tsp. of salt
  • Pepper to taste
  • 2 medium onions, chopped

Add these ingredients into a covered kettle with enough water to cover the ingredients. Place on high heat. Bring to a boil stirring often.

Add:

  • 1 tsp ground sage
  • 1 tsp. cinnamon
  • ​1/2 tsp of allspice
  • 1/2 tsp ground cloves

Take 3 to 5 potatoes and peel and boil them. Once soft, mash them with small amount of milk and butter and set aside.

Cook this mixture for 60 to 90 minutes. After 60 minutes, add 3 cups or pre-made mashed potatoes. Reheat on low and serve when it thickens.

Mary Ellen Burton's Faux Recipe

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RECIPE #2 

From the kitchen of several people including Grandma Leah Longtin's , Aunt Mary Ellen and my version, which is a dumbed down version of the other two.  


FAUX (pronounced fah-www) is the French word for "fake" or "false". This recipe was developed over centuries by French-Canadian farm families who used whatever cuts of meat were available at the time to create a meat dressing that could be served over noodles or potatoes on Sundays and holidays. It could also be used in a thicker version as a meat pie or "Tourtiere"


This second recipe is my Aunt Mary Ellen's whose, mother -in law was Matilda Longtin-Burton (Aunt Tillie or Mimere to some) Matilda is Grandpa Alfred Longtin's sister, so this recipe may have come down the Longtin side from their mother, Mary Leriger-Longtin of St. George, Illinois.

  • 2 lbs ground chuck
  • 1/2 lb of fresh pork sausage
  • 1 handful of assorted giblets (hearts, kidneys or livers) from a turkey or chicken

Cook slowly in a kettle on the stove under low heat, breaking up the meat into pieces.

Add:

  • 2 small chopped onions

In a separate pan, boil and mash 5 or 6 potatoes and then add to the meat in the kettle. It should make about 2 cups of mashed potatoes.

Add:

  • 1 heaping tsp ground sage
  • 1 tsp cinnamon 1/3 to 1/2 tsp. of ground cloves
  • 1/3 to 1/2 tsp of allspice

Go lightly on these spices to start with, than taste and add more if needed. Stir well. If the batch seems too watery, add bread crumbs to thicken.

Jan (longtin) Vincent's Faux Recipe

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RECIPE #3

From the kitchen of several people including Grandma Leah Longtin's, Aunt Mary Ellen and my version, which is a dumbed down version of the other two.  


FAUX (pronounced fah-www) is the French word for "fake" or "false". This recipe was developed over centuries by French-Canadian farm families who used whatever cuts of meat were available at the time to create a meat dressing that could be served over noodles or potatoes on Sundays and holidays. It could also be used in a thicker version as a meat pie or "Tourtiere"


This third version is my own based on trying to make the recipe simpler for today's lifestyle:

In a large saucepan, saute:

  • 2 small diced yellow onions
  • 3 tbsp. of butter

Add:

  • 2 lbs of hamburger meat

Brown and add enough water to cover the meat. When browned add:

  • 6 serving of pre-made instant mashed potatoes
  • Salt and Pepper to taste
  • 1 tsp. ground sage
  • 1/2 tsp ground cloves
  • 1/2 tsp. allspice
  • 1 tsp. cinnamon


Cook over a medium flame for 30 minutes and add bread crumbs if too watery. Can be served over noddles or mashed potatoes as a gravy or served alone.

Mrs. Knott's Fried Chicken

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From the kitchen of Cordelia Knott, my favorite meal of all times:


2 three pound frying chickens, cut into pieces

2 cups unbleached flour

1 quart oil, enough to cover chicken


Cover chicken with salted water and soak for 45 minutes. Drain chicken and pat dry. Coat each piece with flour and shake off any excess. Bring oil to a boil in an 8 1/2 quart saucepan and drop in chicken pieces. Cover and fry for 45 minutes. Remove chicken and drain on a paper towel. Fifteen minutes before serving, heat 1/4 cup of oil in a large skillet and re-fry for 3 minutes.

Knott's Potatoes and Chicken Gravy

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From the kitchen of Cordelia Knott:


For Potatoes:

4 medium potatoes, peeled & quartered

Water, to cover potatoes

1/4 cup butter

4-6 tbsp milk

1/2 tsp. salt


Boil Potatoes in water in a covered saucepan until tender when pierced with a fork. Drain potatoes, add butter and mash them. .Add milk and salt and continue whipping until potatoes are light and fluffy.


Gravy:

Chicken dripping from fried chicken

2 chicken bouillon cubes

1/4 cup flour

1 cup milk

Salt to taste

1/4 cup chicken cooked and diced very small.


Scrape fried chicken dripping from pan with a wooden spoon to release the crusty bits left. Add some water and 2 bouillon cubes to the pan. Add flour and blend over a low heat until ingredients and flour are a golden brown. Add milk and salt and cook over a low heat for 5 minutes, stirring regularly. Add chicken pieces and mix well. Serve immediately over the potatoes.

Knott's Boysenberry Pie

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From the farm and kitchen of Cordelia Knott, an all time fav for dessert:


7 1/2 oz. water

6 1/2 oz sugar

Dash of salt

1 tbsp. corn syrup

1 tsp lemon juice

3 tbsp. corn starch

2 oz. water (again)

1 16 oz. frozen boysenberries

2 crust pie shells


In saucepan, combine water, sugar, salt,corn syrup and lemon juice, bring to a boil.


Combine corn starch and water, blend thoroughly. Add to saucepan and mix well.  Heat thoroughly. Add frozen boysenberries. Pour into unbaked 9" piecrust and cover with 2nd crust. Make several slashes in the top. Bake in a preheated oven at 400* for 40 minutes or until golden brown.

Oven Beef Stew

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A Sunday after church kinda recipe from my Grandma, Macel Raiche.


  • 1 lb. boneless beef stew meat
  • 1 lg. Bermuda onion
  • 2 lg. Idaho potatoes
  • 2 or 3 carrots, chopped
  • 2 or 3 stalks of celery
  • 1 cup vegetable juice or [V-8]
  • 1 tsp. salt
  • 3 tsp. Minute Tapioca


Place raw stew meat in the bottom of an ungreased 9" casserole dish. Peel and slice onions and layer over the meat in pan.  Peel and slice the potatoes 1/4 thick and layer over the onions in pan. Peel and slice carrots and celery and layer over the potatoes in pan. Pour vegetable juice into a measuring cup and add salt and tapioca. Stir well and pour over meat and veggies.


Cover casserole dish and place in oven at 250* for four hours. Meat makes its own gravy.



Holiday Pork Pie

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This was an annual favorite at Christmas when my Mom was little. Every year Grandma Raiche would prepare Pork Pies to be eaten on Christmas Morning after Mass.


  • 5 lbs. lean pork butt, ground
  • 2 large onions, ground
  • 5 tsp. salt
  • Pepper to taste
  • 2 tsp. ground cloves
  • 4 cups of dried bread, ground (bread crumbs)


Put ground dried bread aside until meat is cooked. Place ground pork in a large kettle.


Add onion, salt and pepper and mix together. Add water to the top of the mixture and bring to a boil over a medium flame, while stirring occasionally. Lower the flame. Add cloves, stir and simmer for one hour, stirring as needed.


After one hour, add homemade bread crumbs and simmer for another 10 minutes, stirring quite often. Remove from fire and let cool. Place in the refrigerator overnight.


The next day make 5 double crust pies using a bit like shortening than usual. Fill the bottom pie crusts with the mixture and add top crust. Bake in oven at 400* until crust is lightly brown. It can re rewarmed at 400* in the oven for leftovers.

Drop Dumplings

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A family recipe I remember my Mom making because it was quicker than rolling out noodle-type dumplings. This was a favorite of my daughter, Sarah's too.


  • 2 eggs
  • 1/2 tsp. salt
  • 3/4 cup of milk
  • 5 tsp. Calumet baking powder
  • 1 1/2 cups flour
  • 2 quarts of boiling chicken stock


Beat eggs and add milk. Mix flour, baking powder and salt together. Add eggs and milk and blend together.


Drop by the teaspoon fulls into the boiling stock and cover. Boil for 5 minutes. Do not take the cover off until done.


If you need a quicker version, you can use Bisquik and make the recipe on the box for biscuits to use as the dumplings.


For a heartier version, add bits of chicken and a veggie of choice to the boiling stock.



Under the Sea Salad

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From my Mother, Phyllis' personal recipe files, my Mom loved jello salads  and served different varieties on every holiday.

2 cups pineapple juice

16 marshmallows

1 pkg. Lime Jell-O

3 oz. cream cheese

1/2 pint whipping cream

1/2 cup finely chopped pecans

1 pkg. Lime Jell-O (yes, a 2nd package)


Heat 2 cups of pineapple juice and 16 regular sized marshmallows until the marshmallows are dissolved. Add 1 pkg of Lime Jell-O. Set aside until it gels. Whip into this mixture the cream cheese and place into a refrigerator.


Whip the whipping cream until stiff and add pecans. Spread over the Jell-o mixture and let set again in refrigerator.
Heat the remaining 2 cups of pineapple juice and add the 2nd Lime Jell-o package. Let this set until gelled.
When set, spread this layer over the other two layers. Let chill until firm. This mixture should fill an 8" x 9" Pyrex dish. 

Easy English Toffee

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This is a recipe that I found as an adult and love, especially at Christmas time.


3/4 lb. of butter

2 cups sugar

2 tsp. vanilla

6-8 plain Hershey Chocolate Bars

Fine chopped nuts to taste


Melt the butter and slowly add sugar, and vanilla. Cook over a high heat of 300* 


Pour onto a greased cookie sheet cover the hot mixture with the choclate bars and nuts and wait until these are melted, and then eventually cool.


When cool, crack into small pieces.



Pineapple Upside Down Cake

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One of my favorite childhood desserts was a simple recipe.


1 20 oz. can of Dole Pineapple in      syrup, rings, crushed or bits

1/4 cup butter

2/3 cup brown sugar, packed

Marachino Cherries, for color

1 16 oz. pkg of yellow cake mix


Drain pineapple, but reserve 3/4 of the juice. Melt butter in a 10" skillet and blend in the brown sugar. 


Place Pineapple in the bottom of a slightly greased glass baking pan and pour the sugar mixture over the pineapple. Place the cherries in various places  on the pineapple.


Prepare the cake mix according to the instructions on the box replacing 3/4 of the liquid ingredients with the 3/4 cup of pineapple juice. Place the batter over the pineapple mixture. Bake at 350* for 45 to 50 minutes until cake is done. Cool for 5 minutes and invert onto a serving plate.

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