As part of the ongoing effort to teach Teresa how to cook, we are asking you to send recipes our way! Although we can't print them all, we can add them to our online recipe database. Once a year, we plan to gather all submissions for an annual Senior Center Cookbook.

Tried and true dishes or new recipes that you've discovered - we are excited to share them with others!

Recipe Submission


We are excited to present our virtual cookbook! On this page, you can scroll through member-submitted recipes or send us one of your own.

Would you like your name printed with your recipe?

Thanks for submitting!

Rustic Loaf

Zucchini Cake

Submitted by Carol Clem


3 cups grated zucchini (rind included)

3 cups sugar

1 cup nuts

1 1/2 cups oil

4 eggs

3 cups flour

2 tsp baking powder

1 tsp soda

1 1/2 tsp cinnamon

1/2 tsp salt


Mix zucchini, sugar, oil, eggs

Combine dry ingredients

Grease and flour angel food pan or loaf pans

Bake at 300 for 1 1/2 hours


Meal-in-One Meatloaf

Submitted by Eileen Vinciquerra


1.5 lbs. ground beef

1 cup Saltine Cracker Crumbs

1 medium onion, peeled & diced

1 can (10 3/4 oz) condensed tomato soup

1 egg

1/2 teaspoon salt

1/2 teaspoon ground black pepper

6 medium potatoes, peeled and cut into 1/8" slices

1 can (15 1/4 oz) corn kernels drained


Preheat oven to 375 degrees

In a large bowl, combine ground beef, crackers crumbs, 1/2 of chopped onion, 2/3 cup of soup, egg, & half of the salt and pepper.

Lightly grease a 9x9" baking dish. Layer the potatoes & remaining onion, salt, pepper in two layers.

Spoon the corn over the potatoes.

Evenly spread the meat loaf mixture over the corn, top with remaining tomato soup.

Cover with foil and bake at 375 degrees for 1 hour. Cool slightly before cutting and serving.


Italian Bread

Submitted by Tom Katona


1 package fast rising yeast

1 teaspoon sugar

1 cup hot water

1 teaspoon salt

2 tablespoon Canola oil

3 cups flour

Egg whites

Sesame seeds (optional)


Mix yeast, sugar, salt, Canola oil with 3 cups flour

Add hot water

Using Kitchen Aid Mixer with dough hook, mix till combined and soft

Dough should be soft but not dry or sticky

Might need to add a little more flour or water to get the correct texture

Put dough in another bowel and pour some oil over dough, turn dough around so dough is covered in oil

Place plastic wrap over dough

Place dish towel over bowel and set bowl in warm place and let dough rise until it doubles in size

Line a baking sheet with parchment paper

Take dough out of bowel and place on backing sheet and shape into a loaf. Cover with plastic wrap and towel and let rise again until it is about the size of a loaf of Italian Bread

Heat oven to 375 degrees

Before putting dough in oven, cut four crosswise slits in top of dough, brush with egg whites and sprinkle with sesame seeds

Bake for 25-30 minutes

While baking spray oven with water (spritz) to create steam. Do this at 3, 6, and 9 minutes of baking time. This will give you a crusty bread with a soft inside.

crockpot candy.jpg

Crock Pot Candy

Submitted by Karin Saywell


2 pounds white almond bark

4 ounce German chocolate bar

12 ounce bag semisweet

chocolate chips

24 ounces dry roasted peanuts



You can substitute 24 ounces of raisins or include them with the nuts

Remember Chunky candy bars?


Add all ingredients to crockpot.

Let cook on low for one hour without messing with it.

After 1 hour, stir to combine everything.


Allow to cook for another hour, stirring about every 30 minutes.

Keep cooking until all ingredients are combined.


Drop by spoonfuls (I use a cookie scoop) onto wax paper or parchment paper.


Allow to cool completely.



Image by Louis Hansel

Broccoli Salad

Yields: 10 or more

2 ½ heads of broccoli florets
½ red onion diced
1 lb bacon
¾ cup craisins
¾ cup salted sunflower seeds
1 cup mayonnaise
½ cup sugar
2 tablespoons red wine vinegar

Cut bacon into bite size pieces and fry until crisp. Remove and drain on a paper towel.

While bacon is cooking, break broccoli florets into bite size pieces and place in a large mixing bowl.

Add the diced red onion, bacon, craisins & sunflower seeds to the broccoli & combine.

In another bowl, whisk the mayonnaise, sugar & red wine vinegar until blended.

Pour mayonnaise mixture over broccoli and toss to coat. Refrigerate for at least 2 hours before serving.

Image by Eaters Collective

Recipes Submitted By: Jo Campbell

16oz roll of Bob Evans Pork Sausage
16oz Cream Cheese, preferably softened
10oz can Rotel Diced Tomatoes & Green Chilies, Mild

Brown the sausage. Mix in the cream cheese until
blended, and then mix in the diced tomatoes. Put
sausage mixture into a small crock pot and serve it warm
with veggies or toasted sliced baguettes (see recipe

1 Baguette
¼ Cup Olive Oil

Slice the baguette on the bias into ¼” slices (about 20
slices). Brush each side lightly with olive oil. Bake at 350
degrees in a single layer on a rimmed baking sheet about
10-15 minutes. Check periodically to keep the baguette
slices from burning.

Image by Dan Gold