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Old-Fashioned Pink Lemonade Ready Time: 10 Min "This is a wonderfully refreshing drink. Serve in pitchers garnished with mint leaves and orange or lemon slices."

Old-Fashioned Potato Pancakes Ready Time: 30 Min "If you're looking for a change of pace for breakfast, try these old-fashioned potato pancakes. They were my grandmother's favorite breakfast dish, and the recipe has been passed down through the generations."

Old-Fashioned Potato Salad Ready Time: 45 Min "Kathy Anderson of Wallkill, New York recalls, 'This traditional recipe has been passed down through several generations in my mother's family.'"

Old-Fashioned Rhubarb Cake Ready Time: 55 Min "My great-aunt gave me this recipe. It's especially delicious when rhubarb is in season, and tastes even better with the old-fashioned milk topping. But you'll love it even with frozen rhubarb and 'modern-day' whipped topping!"

Old-Fashioned Rice Pudding I Ready Time: 2 Hrs 45 Min "This pudding turns out in a lovely custard texture. A great balm for those seeking a return to some of the old-fashioned foods of their youth! We like it best because it is oven-baked and not made on the stove top."

Old-Fashioned Sea Foam Candy Ready Time: "This old-fashioned candy recipe is light and airy, which is the reason it is called 'sea foam'."

Old-Time Taffy Pull Ready Time: "This is a delicious and basic recipe for taffy. Enjoy."

Olive Oil Cranberry Bundt Cake Ready Time: 1 Hr 15 Min "My favorite Bundt cake. Light and moist, absolutely delicious! Also good with blueberries. If using blueberries, omit cinnamon and cloves."

Olive Pasta Salad Ready Time: 3 Hrs 40 Min "This recipe is better the second day, if there is any left over. My family fights for the leftovers! You can add more or less olives, celery seed, and mayonnaise to taste. Even better if made the night before and allowed to sit for several hours."

Olive-Cucumber Tossed Salad Ready Time: 15 Min "You get lots of flavor from just a few ingredients in this easy-to-fix salad. Its refreshing but bold with zip from the Creole seasoning and saltiness from the olives."