This is a family classic. If you like chicken livers, you will love this recipe as an appetizer or light supper. Serve it with crackers or crusty bread.

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Bacon Roasted Chicken

Submitted by: RioChick

Home Town: Saxtons River, Vermont, USA

Living In: Reston, Virginia, USA

My family loves this chicken! It is always so tender and moist and is a perfect Sunday dinner. The bacon helps to 'baste' the chicken while it cooks. Recipe can be adjusted to any size whole chicken.

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Rosemary Shortbread Cookies

Submitted by: Abigail

Home Town: New York, New York, USA

Living In: Burlington, Vermont, USA

A very Victorian recipe! Some people are put off by the notion of herb cookies, but you'll be pleasantly surprised. The flavor improves with age (best 2 days after), keeping for about a week.

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Authentic Green Goddess Dressing

Submitted by: THELASTBARON

Home Town: Berlin-Neukoelln (Rixdorf), Berlin, Germany

Living In: Stowe, Vermont, USA

This has the taste of yesterday updated to meet today's palates. I love this dressing and it was one of two signature dressings I used as the executive chef at a Washington, D.C. seafood restaurant. Great stuff. Don't be put off by the use of anchovy paste; it is not noticeable and the dressing is very memorable. Works especially well as a Caesar substitute!

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Elderberry Soup

Submitted by: THELASTBARON

Home Town: Berlin-Neukoelln (Rixdorf), Berlin, Germany

Living In: Stowe, Vermont, USA

Another fine summery soup - refreshing, light, and different! Elderberries are common in my native Germany. This soup may be served hot or cold, but is better cold as a summer treat. Serve with gingersnaps crumbled into each serving. Drizzle in heavy cream, if desired.

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