Over the years, we’ve collected favorite recipes from our members and associates. We’re happy to share these with everyone – bon appetit

Pasta  Fiffaro             James David Christie

(The perfect fool-proof dish for organists who are too busy to cook)

6 oz                 medium egg noodles (preferably fresh!)

1 T                   vegetable oil

1                      medium onion, chopped

1 lb                  fresh spinach (washed, trimmed and chopped)

1 cup               sour cream

1                      large clove (either minced or pressed)

1½  tsp            basil (use more, if fresh)

1½ tsp                         oregano

1½ cup            pitted ripe olives

1 cup               grated Monterey Jack cheese (or any mild white cheese)

1 cup               grated Parmesan cheese (use only fresh!)

Drop noodles into boiling water and return to boil.  Reduce heat and simmer about 6 minutes (Please remember fresh pasta will cook faster and you must watch it very carefully!).  Drain the noodles.

While the noodles are cooking, heat the oil in a skillet.  Add onion and spinach; cook over a medium high heat for 4-5 minutes or until the onion is cooked and the spinach is wilted.  Stir in the sour cream, garlic, basil, oregano and 1½ cup of the olives (save ½ cup of olives for the garnish at the coda).

Return the drained noodles to the kettle.  Add the cup of Monterey Jack cheese and only 1/2 of the cup of Parmesan cheese (like the olives above, save the remainder for the coda).  Heat, stirring until melted.  Then stir in the spinach combination.  Heat gently but do not boil!  Turn into a serving dish and sprinkle the remaining olives and Parmesan cheese on top.

Robert J’s Potage Pro Musica

Potage  coq  d’or

Robert J. Lurtsema

(A good recipe for getting rid of leftovers and things you might otherwise throw out, as, and for example, a barbecue chicken that

you only ate half of, and the leftover stems from heads of broccoli, etc.)


One barbecue chicken carcass (with meat)

Two large broccoli stems

Five carrots

One large onion

Three large garlic cloves

Celery with leaves

1/2 cup orange juice

Parsley sprigs

1/4 teaspoon sage

Seasoning salt


Boil barbecued chicken leftovers in 1/2 gallon water until chicken separates (ca. 5 minutes).  Let stand until room temperature.

While waiting, mince garlic very fine.  Clean broccoli stems and dice into quarter inch cubes.  Chop onion similar size.  Grate carrots.  Chop celery into quarter inch pieces, and finely chop celery leaves.

When broth has cooled, skim off and discard fat. Pour liquid through sieve.  Pick meat from bones.  Discard skin and bones and return meat to liquid.  Add vegetables, herbs, seasoning salt and pepper to taste.  Bring to boil.  Then simmer 10 to 15 minutes.  Add orange juice.  Turn off heat.  Serves four to six.

Patricia Snyder’s Favorite Encore

Strawberry Chocolate Short-Octave Cake

(with Whipped Cremona)

(Makes 6 large shortcakes, 12 biscuits, or 24 mini-cookies)


2 C                   all-purpose flour

1 tsp.                salt

2 1 tsp.      baking powder

2 T                   cocoa (chocolate powder)

5 T                   sugar

1 stick              butter (cold)

1 C                        milk or half-and-half

1 C                        yogurt (plain or vanilla)

Variations:  (one or both of)

#1  Add 1 tsp. orange or almond extract

#2  Omit the cocoa and half the salt

Combine all dry ingredients in food processor (or mixer). Add chunks of butter to “cut” it

into the dry mixture. Add milk and yogurt, and beat until blended.  Dough will be gooey.  Drop onto greased cookie sheet and bake at 425° for 8-15 minutes, depending on shape

and thickness of each biscuit.  When done, biscuits will spring back when pressed lightly with finger.  You may form the dough into one of the following:

  • a flat sheet (to be cut up when assembling/serving with strawberries)
  • 6 neatly formed 3″-4″ dia. shortcakes (flat, even thickness)
  • smaller biscuits/cookies either flat or rounded


2-4 pints strawberries  (Fresh are better!) (Experiment with

crushing a portion of them, and slicing the rest, both                   mixed together to form an interesting texture and presentation)

3-5 T sugar (to taste, depending on the sweetness of berries)

(Mix with strawberries and let them absorb the sugar.)

Variations: Substitute other fresh fruit or berries instead of strawberries, such as:peaches or raspberries. (Use brown sugar for sweetening peaches.)

Whipped Cremona Topping:

1 C (=1/2 pint)                         heavy (or whipping) cream

2-4 tsp.                        vanilla extract to taste

1-2 T                            sugar

Whip in mixer (use chilled bowl).  For optimal results, add sugar and vanilla after whipping the cream — sometimes ingredients added early can interfere with the whipping chemistry, especially if you use supermarket (highly pasteurized) cream.  Don’t overwhip, else you’ll have butter.  To have your guests guessing your registration, add

1-2 tsp. orange extract for a nice complement to the strawberry and chocolate flavors.

Assembling your creation

Feel free to experiment with splitting apart the shortcake biscuits and assembling a “sandwich” using the strawberry mixture. Optionally put some strawberry mixture on the top of the biscuit before topping with the cremona.  If you’re worried about the caloric content of the whipped cream, substitute (1 C.) non-fat plain yogurt, mixed with (real) maple syrup (2 T.) and optionally (1 tsp.) orange extract.

Add a whole strawberry or split slice(s) on the very top as an accent garnish.  For a contemporary presentation, “spill” some straw-berry slices down the side and onto the plate, perhaps accompanied by either or both of:  ·  chocolate “sauce” (or shavings or powder)

·  puree’ of strawberry on the plate or drizzled over the entire dessert.   In any case, have fun!

(In Memoriam, Thomas Richner)

Uncle T’s  Chocolate Pipe-Chest Pie

Dr. Thomas Richner

1 stick              butter

H C                  brown sugar

4 T                   cocoa powder

1 tsp             salt

2 T                   flour

1 C                  yogurt (plain or vanilla)

2                      eggs

Mix butter and dry ingredients well; will look like dark wet sand.  Add the yogurt and eggs.  Scrape down sides of bowl.  Pour into a greased (buttered) pie pan (glass is preferable) and bake for 45-60 min. at 350 degrees F.


Try one or any combination of:

- Add a (not-pre-baked) pastry-dough crust of your                            selection

- Add 3/4 C.of dried cherries or sweetened dried


- Add 1 tsp. orange extract

Brian Jones:

A Yankee Organist’s Indian Pudding

(from an old Duxbury recipe)

3 C          milk

3 T          corn meal (or slightly more for thicker texture)

2 C      dark molasses

Scald the milk; then combine the corn meal and molasses

(stir constantly to prevent scorching).

Remove from heat; add

1 C   sugar

1              egg

butter the size of a walnut (honest!)

3  tsp      salt

1 tsp       ginger

1  tsp   cinnamon

Mix thoroughly.  Pour into buttered baking dish and bake in 300 degree oven for 30 minutes.  Then pour in 1/2 cup additional cool milk (this slows too-rapid cooking.)  Continue to bake at 300 degrees for 2 hours more; check occasionally to make sure it does not overcook or burn!

Serve while still warm with plenty of vanilla ice cream (Haagen-Daas is best, and no small dollops allowed!) or whipped cream.

This is an authentic New England dish, and tastes much better than the objective ingredients would indicate!  Serves 6 (I usually make a double batch for seconds or leftovers.)




1 med. eggplant
2 eggs, beaten
1 c. bread crumbs   (Panko is better)
3/4 c. vegetable oil
1/2 c. chopped onions
1/2 c. chopped green pepper
1 med. zucchini, chopped
1 clove garlic, crushed
3 ripe tomatoes, skinned & chopped
1 tsp. salt
1/4 tsp. pepper
1 tbsp. fresh basil
2 tbsp. grated Parmesan cheese
1 (8 oz.) Mozzarella cheese, thickly sliced

1. Pare eggplant; cut into 1/2″ slices. Dip in beaten egg then lightly in crumbs. Cook in 1/2 cup oil in skillet until browned and tender; set aside.

2. Sauté onion, green pepper, zucchini and garlic in remaining oil until tender. Add tomatoes, salt, pepper and basil. Cook until liquid evaporates.

3. Layer eggplant and tomato mixture in shallow casserole. Sprinkle with Parmesan cheese. Top with Mozzarella cheese.

4. Bake at 350 degrees for about 45 minutes or until bubbly.

Chocolate Zucchini Bread

From the Kitchen of Lois Toeppner


3 cups all-purpose flour

1/4 c. unsweetened cocoa powder

1 tablespoon ground cinnamon

1 teaspoon baking soda

1/2 teaspoon baking powder

1 tsp. salt

2 cups white sugar

3 eggs

1 cup vegetable oil

2 tsps. vanilla extract

2 cups shredded zucchini

1 cup chopped walnuts (optional)

1 cup semisweet chocolate chips


1.  Preheat oven to 350 degrees.  Lightly grease two 9 x 5 loaf pans.

2.  In large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt, mix well.  In separate bowl combine eggs and sugar.   Beat until well blended.   Add oil and vanilla, beat until combined.  Stir in zucchini.  Add flour mixture; stir just until moistened.  Spoon evenly into loaf pans.

3.  Bake in preheated oven 55 – 60 minutes, or until cake tester inserted in center comes out clean.  Cool in pans for 10 minutes.  Remove bread from pans; cool completely on wire rack.

PS: I check bread for doneness after 50 minutes and often have not baked to 55 minutes; you don’t want to have dried out bread.  For years, I checked for doneness with a toothpick and a few years ago invested less than $5 in a cake tester (much more length)–it’s really worth the investment!

BLUEBERRY CAKE with Buttery Cinnamon Topping

From the Kitchen of Lois Toeppner


¼ cup butter, room temperature

¾ c. sugar

1 egg

2 cups sifted all-purpose flour

2 teaspoons baking powder

½ tsp. salt

½ c. whole milk

2 c. fresh or frozen blueberries, rinsed


¼ c. butter, room temperature

½ c. sugar

1/3 c. all-purpose flour

½ tsp. ground cinnamon


Cream ¼ butter with ¾ c. sugar; add egg and beat well.   In a medium bowl, sift together the 2 c. sifted flour, baking powder, and salt.   Add sifted dry ingredients to butter mixture alternately with ½ c. milk, beating until smooth.  Fold in blueberries.   Pour into a greased 8” square baking pan.  For topping, combine topping ingredients and blend well to form crumbs.   Sprinkle topping crumbs over batter.

Bake at 375 degrees for 35 minutes.