Basic Easy Pie Crust by Glenn

For my grandmother, Eva Koehler, this was what passed for "easy." For me, easy means opening the box and removing the sleeve, cutting the end and removing the roll of pie dough then un-rolling the dough and placing it in a greased 9" pan. Translations have been made where appropriate. This is one of a very few recipes in her book…

Dorothy's Pickled Beets by ChaCha Can Cook

This is a great and refreshing way to eat beets. No fuss, no muss, just big taste.

Vodka-Marinated Rib Roast by Dominick Chirichillo

Snickerdoodles by Chef Chuck

Cookies with plenty of cinnamon and sugar!

London Broil Marinade by Miri

This is my go to recipe when ever I make London broil. This recipe is also very versatile--it can be broiled, grilled, or roasted.