American recipe collection

This 4th of July make-ahead dessert features multiple layers of sponge cake and strawberry and vanilla ice cream. Perfect to wow a crown this Independence day.

Discover a hearty one-pan pasta dish featuring garden-fresh Swiss chard—easy to grow yet underused. Sautéed stems and wilted leaves mingle with pasta, white beans, crispy bacon, garlic and rosemary (or oregano). Finished with Parmesan cheese for Italian flair.

Granny Smith apple pie packs tart sliced apples between flaky shortening crusts with cinnamon, nutmeg, ginger and lemon zest, finished with a honey-spiced whipped cream on the side.

Cocoa and walnuts create this timeless Great American recipe card collection recipe that brings back the taste of home.

Marinated shrimp and sweet peppers come off the grill smoky and charred, then toss with lemon-chive pasta, feta, and briny olives for Mediterranean flair.

Our kids love this and it's so easy and quick from oven to table.

Oozy, gooey, spicy and delicious variation on the classic American grilled cheese.

Kentucky Kernels fold chopped pecans into a bourbon-and-butter sugar cream, dropped by spoonfuls and chilled into bite-size Southern candies. A 4-ingredient holiday treat.

This is a easy good and tasty way to prepare a lemon chicken.

A "long boy" twist on classic cheeseburgers, these "burgers" are baked in a ready to bake brown n' serve loaf of french bread. A taste of home.

McCall's legendary No-Bake Strawberry Cheesecake, straight from their iconic Cooking School recipe card No. 23!

A grilled beef burger stuffed with cheese that has been made famous by Minneapolis pubs. Juicy and oozing with melted cheese.

Let your garden become a part of your baking skills with these rich biscuits.

A quick and easy white bean dip that’s ready literally in minutes.

Bay scallops and steamed mussels tossed in a from-scratch Dijon mustard vinaigrette, served over asparagus and Boston lettuce. An elegant seafood appetizer or light main.

Scallops and mussels with Dijon mustard vinaigrette, served over al dente asparagus on a bed of Boston lettuce. Lemon-marinated bay scallops and steamed mussels in a herb-rich dressing.