Roesser Family Recipes


Buck's Original Famous New and Improved Walnut Raisin Corn Bread

Do you love corn bread? Of course you do. What could be better than cornbread on a cold winter day? I'll tell you what. Buy a box of yellow corn meal and mix up a double batch of corn bread following the recipe on the box. Now we get creative! Throw in a generous amount of chopped walnuts and an even more generous amount of raisins. Add a touch more sugar than the recipe on the box says if you like stuff a little sweet. Bake it in a big square pan ( cause we all know pies are round and cornbreads are square). I guarantee you will love Buck's original new and improved walnut raisin cornbread.

Uncle Bobby

Uncle Bobby's Delicious Mackinaw Fudge Ripoff

Fudge should be firm but soft and creamy. Sadly all too often homemade fudge falls short of this. Thru careful observation of the famous Mackinaw fudge making process, Uncle Bob has discovered the secret which will guarentee success everytime.
Place the following ingredients in a medium saucepan:
3 cups sugar, 2/3 cup cocoa, 1/8 teaspoon salt, 1-1/2 cups milk. Heat over medium low heat to 234 degs F while stiring occasionally. Let cool slightly then add 1/2 stick butter and 1 teaspoon vanilla extract.
Now here is where the secret comes in. Let cool until some of the gloss disappears. Pour it onto a baking tray having a lip. Optionally throw in nuts, raisins or whatever else you like. Using a pancake flipper work the fudge around and around the pan. This is done by sliding the flipper under the edge of the liquid and tossing it to the center. Eventually, the fudge will begin to stiffen. At this point shape the fudge into a loaf several inches high. In about ten minutes cut the loaf into 1" slices as you would a loaf of bread. Serve it to your friends telling them you paid $6.99 a pound for it.


Buck's You Can Not Make Any Better Split Pea Soup, Guaranteed.

Get a big pot and put some water in it. Put it on the stove at least six hours before you want to eat. Put two packages of split peas in the pot and cook two hours. Take the partially cooked peas and put them in the blender and "blend" them. Add chopped onions, celery, carrots and some meat. Almost any kind of meat will do. For a low-fat version try smoked turkey sausage. Cook until you can almost stand a spoon straight up because it's so thick. This recipe will feed two people for a whole week. ENJOY!!

Bob Roesser

Almost Award Winning Mushroom Spaghetti Sauce

Tired of canned prepared store-bought spaghetti sauces. Try this home-brew recipe that came in second place in the great 1996 sauce-off contest. Take ten large whole tomatoes and remove the stem end. Place into a pressure cooker with about a half cup of water. Do not use any salt. Wait until about four minutes after it starts to steam. Cool and carefully remove the lid. The skins are probably separated. Remove them from the water. Put in one diced red bell pepper and continue pressure-cooking for about 30 minutes. Meanwhile sautee some sliced mushrooms and about 4 crushed cloves of garlic in a 1/4 cup of extra-virgin olive oil.
Now here is the key. Put the slightly cooled pressure-cooked tomatoes into a blender along with a moderate amount of basil and oregano. Blend at high speed. Place this mixture into a large sauce pan along with the sauteed ingredients. Simmer for several hours with a loosely placed cover, until it becomes moderately thick. Season now with salt and pepper.
If you do not find this sauce to your liking, wait until the first-place winner posts his recipe.

Jim Muglia

Mug's Super Sauce

This is the first place winner of the great 1996 sauce-off contest. Take a medium size onion and finely chop it. Do the same to a green pepper. Cook with two pounds of beef sirloin until meat and onions are brown. Drain the grease. Add two 15-ounce cans of tomato sauce, four 6-ounce cans of tomato paste, two packets of Italian sauce seasoning with mushrooms, one can of sliced pitted olives, two cloves of garlic, 1 crumbled up bay leave, two tablespoons of oregano and one tablespoon full of sugar. Add one cup of water. Mix well. Let simmer for an hour and a half, stirring regularly. Serves eight - they will all enjoy it, unless one is your mother.

Aunt Pat

Yummy Brownies That You Can't Stop Eating

Take one and a half sticks of Land O'Lakes Country Blend (half butter and half margarine) and soften by beating. Mix in one and two-thirds cup of granulated sugar and two tablespoons of water. Then stir in two eggs and two teaspoons of real vanilla extract. Separately, combine one and one-third cup of all-purpose flour, three-fourths cup of Nestle Tollhouse Baking Cocoa, half teaspoon of baking powder and one-fourth teaspoon of salt. Incorporate these dry ingredients along with three-quarters cup of coarsely chopped walnuts into previous mixture. Spread into a greased 13 by 9 inch baking pan. Bake in preheated oven at 350 degrees F for 25 minutes max. Let cool and serve to your favorite guests.

Aunt Pat's Friend and Neighbor, Anita

Red, White and Blueberry Delight

In a large bowl, combine 1 can of sweetened condensed milk, 1/3 cup of lemon juice and about 2 teaspoons of grated lemon peel. Mix well. Stir in 2 cups of plain yogurt, 2 cups of minature marshmallows and about one-half cup of chopped pecans. Spread half of this concoction in a 13 by 9-inch baking dish.

Separately prepare 1 pint of fresh strawberries and one cup of blueberries. Slice the strawberries and drain them as well as the blueberries. Arrange half of the berries on top of the condensed milk mixture. Cover them with the remaining mixture and then top with the remaining fruit.

Cover the dish with foil and freeze until firm. Remove from freezer 10 minutes before cutting. Serves 15.

Carrie Roesser

The Best New England Chowder in the West

Tired of Fat free food? Want food that will delight the taste buds and fill the stomach, yet still have plenty left over to taste better tomorrow? Try putting 2 Tbsp of butter or marg and 1/2 c of chopped onions in a pot and sauteing them. Throw in 2 cans of cream potato soup(10 3/4oz), 1 soup can full of Half and Half, 1/2 can of water, 1/2 to 1 tsp salt, 1/4 tsp pepper, 2 chicken bouillon cubes, 1 can cream style corn and then 1 package of sea food flakes (8oz). Stir it all the time! Then you can chuck in 1 pkg of mixed freezed veggies and simmer. Then if your taste buds desire you can add some white fish or shrimp or scallops may be added or other veggies. This concoction makes 2 quarts. Double it for 6 people. Enjoy!


Graham Cracker Pudding Cake

  • 1 box graham crackers
  • 2 boxes French Vanilla instant pudding
  • 3 cups milk
  • 1 can milk chocolate frosting
  • 8 ounces cool whip

Blend pudding mix and milk. Fold in cool whip. In a 9 x 13 cake pan, grease bottom with butter. Make a layer of whole graham crackers followed by a layer of pudding mixture. Another layer of graham crackers and pudding. Make your last layer graham crackers. Spread can of frosting on top. Refrigerate 10 hours or so, or overnight.

Sandy Affer

Spaghetti Pie

First make a crust with spaghetti. Cook four ounces of spaghetti and drain, throw in one egg along with a third of a cup of grated parmesan cheese and a tablespoon of margarine. Stir the mixture, then press into the bottom and sides of a nine-inch pie plate. Mix a cup of cottage cheese with one egg and spread on top of crust.
In a skillet brown 1/2 cup chopped onion and 1/4 cup chopped green pepper with a little butter. Mix in 3/4 cup of your favorite spaghetti sauce and heat through. Spoon this over the cottage cheese mixture in the pie plate. Top with a half-cup of shredded mozzarella cheeze.
Bake in a 350-degree oven for twenty minutes. Let cool for about 5 minutes and then cut into wedges. Serve with boiled Italian Sausage. Serves about four or five.

Blanche Miller Roesser

Kneflees or Spaetzles

  • 2 cups of flour
  • 2 eggs
  • enough water to make a soft dough when the mixture is beaten

After dough is well beaten, place on bread board and shred off tiny pieces, size of a small noodle, into boiling salted water. When the noodles float on top of water, dump contents of pot into colender. Excellent with pork roast and covered with pork gravy.


Tomato Salad

  • mild oil (1 T)
  • salt (1 t)
  • pepper (1/2 t)
  • onion, finely chopped (2 T)
  • sugar (1/2 t)
  • fresh tomatoes, sliced (4)
  • parsley (1/2 t)

Mix together, oil, salt and pepper, onion and sugar. Put tomatoes in a dish and pour oil mixture over them. Sprinkle parsley on top. Refrigerate for several hours. Serves 4 to 6
If you would like to join my recipe round robin, come to my web page.

Linda Lou

Sponge Candy

Have a sweet tooth? Try some homemade sponge candy! Don't try it in the summer time when humid! Combine 1 cup sugar with 1 cup dark corn syrup with 1 tablespoon of vinegar in a heavy saucepan. Cook on medium heat until sugar is dissolved, stirring constantly After sugar is dissolved, cook ingredients until 300 degrees or brittle in water Immediately remove from heat and add 1 tablespoon baking soda, mixing quickly. Quickly pour into a buttered 9x9 pan allow to cool. After it is cool break into pieces and dip into melted chocolate.

Linda Lou

Tuna Macaroni Salad

First start with too much cooked macaroni ( I always cook too much) Cool the rinsed macaroni, then add a can or two or three of white tuna (water packed) depending on how much macaroni you end up with. Then in a bowl mix enough mayonnaise for the amounts of tuna and macaroni that you have. I just guess! Throw in some chopped Vidalia onions. salt and pepper, maybe some chopped celery and a whole lot of dill weed. Maybe three tablespoons or more. If you really want a good flavor and lots of fat and calories then mix in some blue cheese salad dressing; a lot! Now blend this mixture and mix enough of it into the tuna and macaroni to the consistancy that you like. Refrigerate and take out later and ENJOY! If you made too much invite people over for a cookout or eat it all week for lunch and dinner and snacks and you won,t have to cook!

Linda Lou

Aunt Linda's Ghoulash

As the last recipe, start out with too much macaroni,and brown some hamburger and drain the grease. If you want to get rid of all of the fat, then put the cooked hamburger into a colander and run some very hot water through it and let all of the fat go down the drain (keep some drano handy, in case you didn,t run enough hot water down to keep the fat from solidifying in your drain!) Ray hates when I do that! Now you have options of what else to add. Sometimes I use some stewed tomatoes and sometimes not. Sometimes I grate some sharp cheddar cheese and sometimes I use parmesan cheese and sometimes not! I like to mix some tomato soup with spaghetti sauce to make it sweeter and sometimes I cook up some onions and peppers and add them and sometimes not. If you have stewed tomatoes in it then you don't have to. Add a lot of salt and pepper to taste or some hot spice if you like. I don't like! Sometimes I throw in some kidney beans and sometimes not! Cover with grated parmesan cheese or grated cheddar cheese: Oh Yeah sometimes I put Grated mozzarella cheese into it and sometimes not! Place into a preheated 350 degrees oven until heated and cheese is melted. Take out and enjoy with garlic bread and keep the tums handy! mmmm!

Uncle George

Afternoon Problem Resolver

  • Gin - 4 oz.
  • Dry Vermouth - 1 oz.
  • Green Olives
Put Gin and Vermouth in a cocktail shaker with plenty of ice. Stir gently (not shaken) and serve in a well chilled stemmed glass with an olive garnish. Guaranteed to make all of the above food taste better. Even the Goulash!


Westhaven Cake

  • 1 cup chopped dates
  • 1 teaspoon baking soda
  • 1 1/2 cups of hot water
  • 1/2 cup shortening
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1/2 cup chopped nuts
  • 1 6 oz. package chocolate chips
In bowl put chopped dates, cover with 1/2 teaspoon baking soda, and then pour the hot water over the dates. Let COOL thoroughly.
Mix 1 cup sugar and shortening. Cream well.
Add eggs. Beat well.
Mix flour, 1/2 teaspoon soda, and salt.
Add alternately with cool date mixture to creamed mixture.
Pour into greased 9 x 13 pan.
Top with chopped nuts, 1/2 cup sugar and chocolate chips
Mix these ingredients together and sprinkle on batter.
Bake 30 minutes at 350.

Uncle Bobby

Buffalo Wings Ripped from

  • 4 pounds chicken wings
  • 3 tablespoons butter melted
  • 1/2 teaspoon Tabasco
  • 3 tablespoons Worcestershire sauce
  • 2 teaspoons catsup
  • 2 cloves garlic mashed


  • 2/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1/3 cup bleu cheese or gorgonzola
  • celery stalks
Cut off tip of wing. Separate at joint. Place on wire rack in roasting pan. Roast at 350 deg. for 1 1/2 hours. Turn once during cooking. Combine melted butter, Tabasco, Worcestershire, catsup, garlic and mix well in large bowl. Place chicken in bowl and mix well. Crumble cheese coarsely and mix with other dip ingredients in separate bowl and serve with celery stalks and wings.


Sugar Drop Cookies

  • 2 1/2 cups sifted flour
  • 1/2 teas. baking soda
  • 3/4 teas. salt
  • 1/2 cup butter or margarine
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 teas. vanilla
  • 1 egg
  • 2 tablespoons milk
Have all ingredients at room temp. Sift the first 3 ingredients together. Cream butter, shortening, sugar, and vanilla together and mix thoroughly. Add the egg. Stir until mixture is fluffy. Add dry ingredients, stirring until the mixture is smooth. Blend in milk.

Drop by teaspoonful onto an ungreased cookie sheet. Flatten with bottom of water glass dipped in sugar.

Bake at 400 degrees for 12 minutes. (I always check after about 10 minutes because these cookies burn easily.) Yield: 5 1/2 dozen.

Uncle Bobby

Garden Fresh Tomato Sauce

This recipe tied with two others for first place in the second great sauce-off contest of 2001.
  • 10 roma tomatoes
  • 10 garlic cloves
  • leafs from 4 large sprigs of fresh basil
  • leafs from 3 sprigs of fresh oregano
  • 1 green bell pepper
  • 4 ozs of cream sherry
  • olive oil
Remove the stem end of the tomatoes and boil them with about one inch of water in a large pot. After several minutes remove the skins, which are likely separating from the tomatoes. Meanwhile dice the bell pepper, crush the garlic and fry them with a small amount of olive oil.

After the tomatoes have boiled for about ten minutes place them into a blender along with the basil and oregano leafs. Briefly blend until the leafs have been broken into small pieces. The blender might not be able to hold all ingredients at once, in which case blend them in batches. Put the blended ingredients back into the pot. Drain some of the oil from the fried garlic and pepper and place them into the pot also. Pour in the sherry and let simmer for an hour or more.

This should be enough for six people. If they don't like it perhaps they should try the recipe from one of the other two contest winners.

Jim Muglia

Another spaghetti sauce that won in a 3-way tie in the 2001 Father's Day sauce-off.

Jim's Spaghetti Sauce as stolen and modified from our Church Cookbook
  • 2 18oz cans of tomato paste
  • 2 cans of water
  • 3 cans of whole peeled pear tomatoes
  • 4 medium onions
  • 7 cloves of garlic
  • 1 tbsp. of salt
  • 1 tbsp. pepper
  • 2 tbsp. sugar
  • 1 lb. ground sirloin
  • 3 tbsp. olive oil
  • 3 tbsp. fresh basil
HOW TO MAKE IT: Dice the onions and garlic; saute with olive oil. When they are golden brown, transfer to bowl. Brown hamburger and place in a separate bowl. Put canned tomatoes into pot and mash them up. Put in tomato paste and water. Stir well. Put in onion and garlic mixture. Add salt, pepper, and basil. Put in pork bones and bring to simmer; let simmer for 3 hours. Stir occasionally.

Pat Roesser

Mexican Wedding Balls

  • 1 tsp vanilla
  • 1/2 cup butter
  • 4 tlsp powder sugar
  • 1 cup flour
  • 1/2 cup chopped nuts - coarse (walnuts or pecans)
  • 1 cup chopped nuts - fine
Cream butter and powdered sugar. Add half the nuts, add flour and vanilla, then add the remaining nuts. Shape into small balls and bake on ungreased cookie sheet. Bake in slow oven at 325 degrees for 10 to 15 minutes. They do not brown. Roll in powdered sugar. Store in lined container. Place out of reach of grandchildren (and husband).

Sandra Affer

Impossible Quiche

  • 1 cup shredded cheese(cheddar etc.)
  • 1/3 cup chopped onion
  • 2 cups milk
  • 1 cup bisquick
  • 4 eggs
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 3/4 cup of chopped up ham or bacon
  • 1 to 2 cups chopped veggies of your choice eg. mushrooms tomatoes or brocoli
Mix all ingredients - a blender can be used- then pour into greased 10 inch pie plate. Bake in 400 degree oven for 35 to 40 minutes.

Joyce Musat

German Sour Cream Coffee Cake

  • 3/4 cup shortening
  • 1 cup plus 2 tbls sugar
  • 1 1/2 tsp vanilla
  • 4 eggs
  • 3 cups flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 1/2 cup sour cream


  • 6 tbls butter
  • 1 cup firmly packed brown sugar
  • 2 tsp cinnamon
  • 1 good cup chopped walnuts

Cream together shortening, sugar & vanilla. Add eggs 1 at a time, beating well after each. Sift together all of the dry ingredients. Add to creamed mixture alternately with sour cream. Spread mixture into a well-greased and floured tube or bundt pan, leaving only a little bit to slightly cover the filling mixture.

Melt butter & combine with rest of filling ingredients and spoon on top of the center of the batter, cover with the left-over batter. (It will only cover the mixture slightly, but that's how you want it.)

Bake at 350 deg for 50-60 minutes until it looks like it's away from the pan. Cool for 15 mins then remove from pan & cool on rack.

Hope it turns out for you.


Rice Pudding

  • 2 eggs blended together a bit
  • 2 cups sugar (or less if you don't like it that sweet)
  • 2 cups rice
  • 1 gallon milk
Mix all ingredients and bring to a boil while stirring constantly. Then lower to a simmer and continue stirring frequently so that the bottom doesn't scald or burn. Stir and simmer for 45 minutes. It will thicken up during this time. Allow to cool at room temp either in a large bowl or individual small bowls. Serve with cinnamon if desired.

It is delicious, cheap and nutritious :-)

Linda Lou from a customer

Neiman-Marcus Cookies

  • 2 cups butter
  • 24 oz. chocolate chips
  • 4 cups flour
  • 2 cups brown sugar
  • 2 tsp. soda
  • 1 tsp. salt
  • 2 cups sugar
  • 1 8 oz. Hershey Bar (grated)
  • 5 cups blended oatmeal
  • 4 eggs
  • 2 tsp. baking powder
  • 2 tsp. vanilla
  • 3 cups chopped nuts (your choice)
Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar, and nuts. Roll into balls, and place two inches apart on a cookie sheet.

Bake for 10 minutes at 375 degrees. Makes 112 cookies.

This recipe was bought from Neiman Marcus for $250 by a customer who thought the price was $2.50.

"Scoots" 1 large loaf of french bread 3 cans of vegetable soup 1 pound of lean ground hamburger or ground turkey 1/2 pound of sharp cheddar cheese, grated (this amount can vary, depending on how much cheese you'd like to use) Cook ground meat in skillet, drain if needed. Add all 3 cans of vegetable soup to cooked meat Cut the loaf of french bread in half, the long way, so you have 2 large halves Cut the 2 large halves in half now so you have 4 peices Lay each peice, face up, onto a cookie sheet Spread your meat & vegetable soup mixture on each peice evenly Pour your grated cheddar cheese on top, covering completely (or as much as you'd like) Heat oven to 375 degrees and place cookie sheet on middle rack Cook for 15-20 minutes or until desired crispiness and melting of the cheese

Aunt Elisa

Orange Fluff

  • 1 lb. cottage cheese
  • 16 oz. cool whip
  • 6 oz. orange jello (or 2-3 oz.)
  • 1 envelope knox unflavored gelatin
  • 2 - 11oz cans mandarin oranges drained.
  • 1 large can crushed pineapple WELL drained
Thoroughly mix the oranges, pineapple, cottage cheese and DRY gelatins. Fold in cool whip. Refrigerate for a few hours before serving.


Crisp Marinated Carrots and Vegetables

  • 2 1 lb. packages carrots ( 5 cups)
  • 1/4 tsp. celery seed
  • 1 cup sugar
  • 4 stalks celery, sliced
  • 1/2 cup salad oil
  • 1 green pepper, diced
  • 1/2 cup cider vinegar
  • 1 medium onion, sliced
  • 1/2 tsp. salt
Cut carrots into disks. Cook in salted water until crisp.
In separate bowl, mix sugar, oil, vinegar, salt, and celery seed.
Drain carrots and place in large mixing bowl. Add liquid ingredients and mix.
Add celery, onion, and green pepper and mix well.
Refrigerate overnight. Will keep in regerator for several weeks and improves with age.

Enjoy! This is a favorite of my family. My Mom used to make this often.

Uncle Bob

Ann Romney’s Meatloaf Cakes

  • 1½ lbs ground beef
  • ¼ cup lemon juice
  • 1 egg
  • 4 slices of white bread broken into pieces or bread crumbs
  • ¼ cup onion, chopped
  • 2 tsp seasoned salt
Sauce Ingredients
  • ½ cup ketchup
  • ½ cup brown sugar
  • 1 tsp dry mustard
  • ¼ tsp cloves
  • ¼ tsp All spice
Instructions Mix together loaf ingredients, shape into 6 individual loaves. Bake for 15 minutes at 350 degrees. Mix together sauce ingredients and spoon on top of loaves. Continue baking at 350 degrees for 30 additional minutes.

Aunt Pat

Janet Huckabee's Corn Casserole

  • 1 stick butter
  • 1/2 bell pepper
  • 1/2 onion
  • 1 can whole kernel corn, drained
  • 1 can cream-style corn
  • 1 box Jiffy corn muffin mix
  • 2 eggs
  • 1/2 cup sour cream
  • Grated cheddar cheese
Saute butter, pepper and onion. Mix in bowl corn, muffin mix and eggs. Add sauteed butter, peppers and onion to corn. Put in 9- by 13-inch dish. Add sour cream and cheddar cheese to the top. Bake at 350 degrees until hot throughout and firm in the center, about 40 minutes.

Linda Galas

Butter Crumb Coffee Cake

  • 2/3 cup of sugar
  • 2/3 cup of flour
  • 5 tblsp of cold butter
Blend together to form crumbs and set aside


  • 2 eggs
  • 1 1/2 cups of sugar
  • 1 tsp vanilla
  • 1 stick of softened butter
  • 4 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 cups of buttermilk
  • 1 cup raisins (optional)
Blend eggs, sugar, vanilla, and butter. Then add the remaining ingredients and mix together.

Pour into 2 loaf pans that have been greased and floured or use baking spray. Sprinkle crumbs on top. Bake in a 350 degree oven for 45-60 minutes till golden brown.

Hope you enjoy them.