I have to admit, I had very little to do with this recipe.  While my husband and son are out of town, my daughter and I are taking advantage of a staycation.  It's been great!  We picked up the house and it hasn't gotten out of control since.  We've been on a picnic, taken walks, shopped, gardened together which led to finding worms which led to fishing, and in general have had a wonderful time.   My daughter is named for both of my Grandmothers, of blessed memory.  Her middle name is Luella, and when she was a newborn, her big brother couldn't pronounce her first name.  He was only 22 months old, and it would be another year before he would refer to her by her first name.  Instead, we asked if he could say Luella.  He said Lala, and that became her nickname.  Well, that and Lala Baby.  I had always called my Dad's Mom Lala and it felt very awkward for me to call my daughter this, almost as if I was calling my new baby Grandma.  Instead, I started to call he

As each ingredient was mixed in, the same thought popped into my head: I'm ruining Lime Jell-O, I'm ruining this lovely grapefruit, I'm ruining this avocado.   To back up, this has been one of the dreaded recipes from the collection.  I put it into the salad category based on recipe title alone.  Growing up, Jell-O was always a sweet dessert.  It wasn't until adulthood that I experienced Jell-O as a side dish.  My husband's Paternal Grandma would always serve gelatin (plain) with shredded carrots and shredded pineapple suspended.  His Maternal Grandma was also a whiz with Jell-O, using a metal mold that somehow she was able to get the gelatinous creation out of unharmed.  Hers were sweet much like my Mom's.  My Mom had a variety of Tupperware Jell-O molds.  She'll make you any flavor, with any canned fruit, and even add in Cool Whip to give it a mousse effect.   Alas, this is not my Mother's Jell-O.  This is something altogether much differe

Lala's recipes aren't all desserts.  I have a small section of recipes labeled "Salads".  This includes anything from dressings to savory Jell-O sides.  Later this week, I'm making Grapefruit and Avocado salad.  The first step in making this dish states, "Pour boiling water over Jell-O."  Can you imagine?  Soon it will be my reality to share with you, not to worry. Today's recipe for Thousand Island Dressing comes together in just a few minutes, and makes plenty for a crowd.  You're likely to never buy this pre-made again. If you're in Central Wisconsin and are interested in being a part of a group taste testing,  email me  your name and best way to contact you.   If you like this recipe, you're going to love the other foods produced by Caught Red Threaded.  To find out more, visit  Caught Red Threaded .  Be sure to leave a comment in the thread below to let me know how this turned out when you made it (and photos are

These are REALLY GOOD cookies.  This recipe is why this box of recipes exists.  It is the best example so far, of the true greatness that can come from tried and true recipes, honed over decades or generations. To begin, cream together the butter and sugar, just as in most baking recipes.  Next, add the egg and vanilla.  To that stir in all dry ingredients.  Bake at 350* for 8-10 minutes.  It's that easy! I could go on for another 1000 words about how great cookies are, but these really do speak for themselves.  My only regret is that I never tried them when Lala made them.  As for others remembering her cookies, Lala was known for her Toll House Chocolate Chip cookies.  From what my Dad says, the recipe on the back of the bag is what she used, and only ever Toll House chocolate chips.  But this recipe is different.  Sure, it is a chocolate chip cookie, but she includes nuts and raisins (I used pecans and craisins because that's what was in the pantry).  I was lucky to ge

This is an old family recipe.  It goes back to the early days of the Southcombe Family Tree.  This is from my Father's Mother's Mother's family line.  I don't know how many relatives have this in their recipe arsenal, but it was a staple of my childhood, and is in turn a regular on the table for my own kids. I have made these pancakes numerous times in my adult life.  It wasn't until two years ago that they took on a whole new meaning.  My Dad was gravely ill, and it seemed as if there would be a generational shift.  The potential for effect rippled far and wide in my life, and there was a tsunami wave that left this recipe in its wake.  I was experiencing something of a midlife crisis and every part of daily life had a profound meaning.  Making an heirloom recipe was not immune to this. There was an intense urge to preserve the past.  By bringing this recipe to life, sharing it with friends and family who came to visit us in our new home in a new state, he