Get the latest Old recipes from Group Recipes. http://www.grouprecipes.com/tag/old This is one of those old-fashioned, "church supper" kind of meals. It appeared in the recipe booklet that came with the first slow cookers. It's very rich, so serve with simple sidedishes, like coleslaw, bread, or a salad. We also like this one served over a baked potato! http://www.grouprecipes.com/106888/old-fashioned-one-pot-bean-dinner.html This is a traditional and old Scottish Oatcake recipe, not to be confused with the stuff they serve in the North of England. http://www.grouprecipes.com/106853/traditional-scottish-oatcakes-with-butter.html Super easy! This has been made originally by my mother and now me for every holiday dinner at Thanksgiving and Christmas. Serve room temp or chilled as a great pass around appetizer (or late night snack). http://www.grouprecipes.com/106636/ricotta-pie.html Made with Beringer Winery's White Zinfandel in both the crust and the filling - this is a luxurious cream cheese and yogurt pie perfect for a late night soiree or even a Sunday brunch! The wine: www.beringer.com/productinfotabs.aspx?ProductID=410195 http://www.grouprecipes.com/106460/zinfandel-vanilla-tart.html Old family recipe for a wonderful pie made by our grandmother since the early 1930's. Recipe contributor: Grandma Nancy and shared by my sister Barbara. http://www.grouprecipes.com/106455/grandma-nancys-pumpkin-praline-pie.html I love these pancakes. They are light and fluffy and leave a good taste in your mouth. Might be too light for real syrup but good old Mrs. Butterworth's make these shine. Make sure you use "real" butter. Do not substitute. http://www.grouprecipes.com/106289/birdys-awesome-pancakes.html Mincemeat -- commonly thought of as a traditional Thanksgiving dish -- actually traces its roots back to medieval times, when preparing meat with fruit and spices was one form of preservation. Early New Englanders would make large batches of mincemeat and store it in crocks sealed with a layer of lard for use over many months. Most modern versions no longer include meat, but here is an early New England receipt (or recipe), originally published in Lydia Maria Child’s American Frugal Housewife (1832), along with an adaptation for the modern cook, published in the Old Sturbridge Village Cookbook (Globe Pequot Press, 1995). The recipe yields filling for two pies. http://www.grouprecipes.com/105103/mince-meat.html Top Secret Recipes version of McDonald's Shakes ~ All right, it's the middle of summer and it's dang hot out. Wouldn't it be nice if we could whip up a little something to help keep those beads of sweat from rollin'? Check out how simple it is to recreate any of the three flavors of McDonald's thick shakes from scratch. Just three ingredients to each clone. And the secret ingredient for the chocolate and strawberry flavors is Nestle Quik mix. How McEasy is that? Throw everything in a blender and press a button -- the one on the right. And if you want your shake thicker, just put it in the freezer for a while. That's it! http://www.grouprecipes.com/105027/mc-donalds-shakes.html Yummy shake. http://www.grouprecipes.com/104705/frosty-chocolate-milk.html This orange smoothie will be the closest to the real Orange Julius smoothie that you will ever taste. http://www.grouprecipes.com/104287/orange-smoothie.html