Home Cooking, a cookbook and series of essays - Montana State University

  • Preface by Mary Murphy
  • Coconut Cream Pie by Amanda Hartsell
  • My Mother's Chocolate Sheet Cake by Angie Keesee
  • Chicken Noodle Soup by Brandon Doble
  • Leg of Lamb Roast by Brendan Lind
  • Ham Rolls with Sweet & Sour Sauce by Brian Graybeal
  • Tator-Tot Casserole by Brian O'Leary
  • Rich Egg Bread by Brittany Gjersing
  • Menudo by Brittni Howard
  • German Chili by Bruce J. Eiting
  • Rhubarb Cobbler by Celeste Atkins
  • Smashing Squash by Chad Norris
  • Portuguese Bison Pot Roast by Christina Walker
  • Mrs. Gustafson's Chocolate Cake by Cynthia Atchley
  • The Secret Recipe by David Coles
  • Bunnie's Lefsa by Debbie Moholt
  • Great Grandma's Fudge by Dustin Mondloch
  • Katufulwurst (German Potato Sausage) by Elizabeth Redman
  • Lemon Butter Tilapia by Elliot Howard
  • American Pizza by Eric Crouch
  • Oysters by George Thompson
  • Grandmommy Zimmerman's Noodles and Beef by Heather Warych
  • Pea Soup by Henry Randall
  • Tagiatelle con ragu di coniglio (Tagiatelle with rabbit ragu) by Ian Volberding
  • Lemon Bars by Jill McIntyre
  • Gingerbread by Jonathan Bergh
  • Angel Food Cake by Laura Cameron
  • Sauerkraut by Lauren Cline
  • Bill the Butcher's Legendary Prime Rib by Maggie Wilmer
  • Pork Cake by Mary Biehl
  • Upside-down Orange Biscuits by Micah Weaver
  • The Best Veggie Enchiladas You Will Ever Have by Paige Madison
  • Challah by Patricia McGurk
  • Baklava by Randy Evans
  • Boneless and Skinless Louisiana Redfish Filets by Reese LeBlanc
  • Turkey & Andouille Sausage Gumbo by Renee Elsen
  • Hunter Style Chops by Samantha J. Rauser
  • Oven Roasted Golden Beets by Stephanie Board
  • Povitica by Taggart Cassady
  • Korean Steak by Tarra Culbertson