What's the rest of the recipe?

Or

Is there a complete one listed somewhere?

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http://www.recipesource.com/ethnic/europe/italian/04/rec0435.html

Italian crescent zucchini pie, a pillsbury bake-off recipe. I remember the cover of the bake-off pamphlet exactly, which helped when I picked one up at a local library book sale.
I remember helping my Mom open the crescent rolls and laying them out in the pan. Now, I use the low-fat crescents and cheese, olive oil for the butter, and fresh herbs, but it still tastes like home. One bite and I"m back in my tiny childhood kitchen with the fake brick wall and the dark brown appliances.

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Well, I can come up with three and I'm not sure which one is most treasured. They're all from my Mom and all treasured for different reasons. Oh, they're so treasured because my Mom died when I was 16 -- in 1965.

First, is a dessert called Lemon Fluff. I have my mom's copy of the recipe -- from the January 1951 issue of Better Homes & Gardens magazine. Second is 5 Cup salad (sometimes called Ambrosia) -- it's the only recipe I have in my mom's handwriting. Third is her potato soup with dumplings. There was no recipe for her potato soup. I figured out the soup easily, but the dumplings had me stumped for nearly 20 years. In 1983 or 1984 I was flipping through a special issue of Better Homes and Gardens and found a recipe for Potato Soup with Butter Dumplings -- and that was exactly what I was looking for. I've made it nearly monthly during the fall and winter since I found the recipe.

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Most treasured, from my mother's recipe box:

KIELBASSA SOUP


Ingredients:

1 POUND KIELBASSA, SLICED (ANY KIND OR STYLE WILL DO ACCORDING TO YOUR
TASTE)
AT LEAST 1 CUP SLICED ONIONS
AT LEAST 1 CUP SLICED CELERY AND TOPS (OPTIONAL)
GARLIC TO TASTE (OPTIONAL)
AT LEAST 4 CUPS SHREDDED CABBAGE
AT LEAST 3 CUPS SLICED CARROTS
2 TABLESPOONS VINEGAR (APPLE CIDER VINEGAR IS BEST, DO NOT USE BALSAMIC)
BAY LEAVES >
LEAF THYME >
> TO TASTE (OPTIONAL)
CARAWAY SEEDS >
BLACK PEPPER >
5 CUPS CHICKEN STOCK
AT LEAST 4 CUPS CUBED RAW POTATOES

Preparation:

MELT BUTTER, STIR IN ONIONS AND CELERY, COOK UNTIL LIGHTLY GOLDEN BROWN.
ADD KIELBASSA, STIR UNTIL HEATED THROUGH, ADD BLACK PEPPER AND GARLIC,
BEING CAREFUL NOT TO BROWN GARLIC. ADD BAY LEAVES, THYME, MORE PEPPER AND CARAWAY SEEDS TO HEAT.
ADD WATER AND CHICKEN BUOLLION CUBES, COVER AND SIMMER FOR 1 1/2 HOURS. ADD POTATOES COVER AND SIMMER FOR AT LEAST 20 MINUTES (UNTIL POTATOES ARE DONE).
THIS SOUP IS VERY ADAPTABLE, SO ALMOST EVERYTHING IS OPTIONAL, TO TASTE
OR REPLACEABLE. IT IS EVEN BETTER THE SECOND OR THIRD DAY (IF YOU HAVE ANY LEFTOVERS)

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Old recipes in the persons hand writting is a treasure. And for those who have family recipes in your head please...write them done your family will love you for it and your dishes can be passed down.

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My grandma passed away last year and she was my favorite cook, after her death her church put together a cook book dedicated to her and had a whole section of just her recipes, although my aunt has held on to her chocolate pie recipe and wont let anybody see it but a real easy one and one of my faves is bacon wrapped tater tots
you get tater tots wrap them with a piece of sliced cheese then wrap the whole thing with a piece of bacon and stick it together with a tooth pick and then bake long enough for the cheese to melt serve right away its not the healthiest treat but it is great at parties!!!

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