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Cookbook

The Pittsburgh Mothers' Center have cooked up a yummy collection of recipes in the cookbook, Family Recipes: From One Generation to the Next. In many cases, these recipes were passed on to the present generation of Pittsburgh Mothers' Center members and friends from an older generation. And in other cases, these recipes have been created more recently, but will be passed on to the next generation.

With vegetarian and non-vegetarian recipes in eight categories (Appetizers, Soups and Stews, Casseroles, Breads and Rolls, Desserts and Pastries and more), this 90-page cookbook has something for everyone. Special features include personal stories written by the authors and fun family-themed quotations sprinkled throughout.

$10 each.



See two sample recipes

List of Recipes

  • Amy's Artichoke Dip
  • Apple Pie
  • Baked Macaroni and Cheese
  • Barmbrac
  • Better-than-Average Peanut Butter Chocolate Chip Cookies
  • Blackberry Cobbler
  • Bread Pudding with Whiskey Sauce
  • Breakfast Pizza
  • Brown Sugar Shortbread Cookies
  • Buckeyes
  • Buffalo Chicken Spread
  • Cajun Corn
  • Cat Crackers
  • Cathedral Windows
  • Cheese-Mushroom Roll-Ups
  • Cheesy Potatoes
  • Chicken Chow Mein
  • Chocolate Cinnamon Cookies
  • Clam Sauce for Pasta
  • Cottage Cheese Pancakes
  • Crispy Oatmeal Cookies
  • Decadent Chocolate Cream Cheese Brownies
  • Dilly Bean Potato Salad
  • Dog Biscuits
  • Egg Noodles
  • Enchilada Pie
  • Even Better Apple Crisp
  • Fettuccini Alfredo
  • Fresh Veggie Salsa
  • Good-Dog Peanut Butter Treats
  • Gourmet Macaroni and Cheese
  • Grammy Dabba's Gingerbread
  • Grammy's Apple Cake
  • Grammy's Ripe Tomato Gravy
  • Ham and Potatoes
  • Hand Squashed Pizza
  • Harvest Loaf Cake
  • Hearty and Healthy Turkey Barley Soup
  • Herb Bread
  • Holiday Mashed Potatoes
  • Italian Love Cake
  • Marinated Chuck Roast
  • Maryanne's Stuffed Shells
  • Memaw's Lemon Jell-O Cake
  • Mom's Boiled Dinner
  • Momo's Mokshu
  • Mulligan Pizza Dough
  • My Secret Scone Recipe
  • No Peek Cookies (Meringues)
  • Overnight French Toast
  • Pap-Pap's Yummy Sausage-Cheese Balls
  • Pizza Dip
  • Potato Soup
  • Potica
  • Quick and Easy Doggie Bites
  • Rainbow Jell-O Mold
  • Rumblethumps
  • Sarah Stew
  • Soft Pretzels
  • Soft Sugar Cookie Recipe for Cut-out Cookies
  • Spicy Cajun Potatoes
  • Spinach Pie (Torta Pascualina)
  • Super-easy Cheesecake
  • Sweet Potato & Apple Bake
  • Tahini Dressing
  • Turkey Burgers
  • Uncle Bob's Pickles
  • Vegetable Quiche
  • Walnut Crown Pound Cake
  • Welsh Cakes
  • White Chocolate Cheesecake Supreme
  • Zucchini Lasagna


Chicken Chow Mein
--Becky Ashkettle

My mom used to make her recipe for Chicken Chow Mein every couple of months or so when I was growing up. My sister and I loved it so much, we always wished she would make it more often. For birthdays, we always got to choose what we wanted for dinner and what kind of cake and frosting my mom would make. Almost every birthday, I chose her Chicken Chow Mein for my special birthday meal. To this day, the smell of this meal cooking makes me feel very happy, very comforted, and extremely loved.

1 C. sliced celery
1 C. shredded cabbage
2 tsp. vegetable oil
1/4 C. soy sauce
2 tsp. sugar
1/2 tsp. salt
2 chicken bouillon cubes
1 C. water or vegetable juices
1 can bean sprouts, drained
1 can water chestnuts
1 can bamboo shoots
1 can mushrooms
cooked chicken
2 tsp. cornstarch

Saute celery and cabbage in oil about 2 minutes. Add soy sauce, sugar, salt, bouillon and water. Bring to boiling, stirring constantly. Mix cornstarch with 2 T. water in a C.. Add bean sprouts, water chestnuts, bamboo shoots, mushrooms, and chicken to skillet; heat. Add cornstarch mixture. Bring to boil, stirring. Cook for 1 minute or so until it thickens. Serve over rice or chow mein noodles.

Overnight French Toast
--Cassi Schaffer-McNalley

At some point, my mother discovered this recipe and it quickly became an integral part of our lives. Having this for breakfast on Christmas morning is a tradition that I've carried over to my own family. It couldn't be simpler: make it on Christmas Eve, put it in the oven while the coffee is grinding, and open the gifts in your stocking while you wait for it to cook. I suppose that you could eat this for other occasions, but I'm not sure that it would taste as good.

1 loaf of un-sliced Italian bread
8 eggs
3 C. milk
4 tsp. sugar
1 T. vanilla
butter

Butter a 9x13 pan. Cut bread into thick slices and arrange in pan. You may need to squish the bread a little and cut some pieces in half, but do make sure that the pan is filled. Mix the eggs, milk, sugar and vanilla in a bowl and pour the mixture over the bread. Cover the pan and refrigerate overnight. In the morning, uncover the pan, dot the top of the bread with a few tsp. of butter, and put it into a cold oven. Turn the oven to 350 degrees and bake for 50 minutes. Allow the French toast to rest for a few minutes before you cut it.