Savor the local flavor

A look at recipes submitted by Northeast Philly readers and eaters with fall just around the corner.

Northeast’s finest: There are plenty of delicious recipes being sent in by Northeast Times’ readers, such as Carol Petroski’s carrot salad.

By Donna Zitter Bordelon

Summer has ended, schools across the region are in full swing, the Phillies are still slugging away, and the Eagles have started their season — fall is right around the corner. If you find yourself back in the kitchen making some of your favorite recipes more often now that summer’s heat is waning, send in one of them to be eligible to win a $100 ShopRite gift card, or to see your recipe published here in the NE Times.

There’s a lot of good cooking taking place in and around Philly, judging from the recipes sent into the NE Times food column. The following recipe submissions were not randomly drawn in the ongoing gift-card contest. However, so many of the submitted recipes really are winners, culinarily speaking, that I plan to share more of them with you in future columns. If you entered a recipe, it could be published, so please check back in the months ahead.

Here are a few recipes our readers have shared.


6 cups thinly sliced potatoes

1½ tsp. salt (use only 1 tsp., if desired)

4 Tbsp. butter, melted

4 oz. shredded cheddar cheese

½ cup fresh or dry bread crumbs

Toss together potatoes and salt.

Arrange in even layers in a 13×9-inch pan.

Drizzle butter, spread cheese and crumbs over top.

Bake 40–60 minutes or until tender at 350 degrees.

Makes 10 servings.


2 cups broken spaghetti

½ lb. American cheese

1 2/3 cups whole milk

2 eggs, beaten

¾ tsp. salt

¼ cup minced parsley

1 Tbsp. grated onion

¼ tsp. garlic

Boil spaghetti in salted water until tender. Drain and rinse.

Melt cheese and add milk and eggs.

Add salt, parsley, onion and spaghetti. Mix thoroughly.

Pour into a loaf pan that has been sprayed with Pam or cooking spray.

Bake for 1 hour at 350 degrees. Serves 6.


2½ sticks butter

3 cups sugar

6 extra large eggs

1 tsp. of each: vanilla extract, orange extract and almond extract

3 cups all purpose flour

1 cup milk (2% or whole)

Cream butter and sugar together.

Add 6 eggs, one at a time, beating after each egg.

Add flavorings. Beat well.

Add milk and flour — a little of each at a time. Beat well.

Pour batter into a greased and floured 10-inch tube pan.

Bake at 350 degrees for 1 hour.


2 lbs. carrots, peeled and sliced

1 medium green pepper, halved and sliced thin

1 medium onion, halved and sliced thin

1 can tomato soup, add water as directed

1/2 cup cider vinegar

1/3 cup sugar

1/4 cup vegetable oil

2 Tbsp. ketchup

2 tsp. corn starch

Cook carrots in salted water until al dente, drain.

Place soup in pan with vinegar, sugar, oil, ketchup and corn starch.

Heat to a boil.

Alternately layer carrots, pepper and onion in container with a lid.

Pour hot soup mixture over layers to cover.

Serve warm or cold.


½ cup mayonnaise

½ cup half and half

2 eggs

2 Tbsp. flour

8 oz. Swiss cheese

1/3 cup diced onions

Options: 1 cup total: crab meat, ham, mushrooms, bacon or spinach

1 unbaked pie crust

Preheat oven to 350 degrees.

Mix first four ingredients.

Stir in cheese and onion. Mix well.

Stir in one cup of the options.

Bake for 45 minutes.


2 lbs. chicken breast

1 package Ranch Dressing

1½–2 squares of cream cheese

Wash chicken and put it into a crock pot.

Lay the blocks of cream cheese on top of the chicken.

Sprinkle the package of Ranch Dressing on top.

Close the lid tight and cook on High for 3½ hours or on Low for 7 to 8 hours. Serve over noodles.

Eat well, live long, enjoy!

(Ques­tions or tips can be sent to Donna Zit­ter Bor­de­lon at or in care of the Times, 2 Executive Campus, Suite 400, Cherry Hill, NJ 08002)

Don’t forget:

Send in your favorite recipe for a chance to win a $100 ShopRite gift card. Mail your recipe to Readers’ Recipes, 2 Executive Campus, Suite 400, Cherry Hill, NJ 08002. Or email your recipe to Please include name, address and telephone number.