Here at Duksa Family Funeral Homes, we encourage families to share their loved ones' favorite recipes with guests. Here we share them with you.


Grandpa Krause’s Stuffing

  • 1 14 oz Brownberry Sage/Onion Stuffing Cubes
  • 4 eggs – beaten
  • 2 cups finely chopped celery
  • 1-2 cups copped onion
  • 1 can sliced water chestnuts
  • 1 8 oz tub of fresh mushrooms, sliced and microwaved dry
  • skin from 1 red apple, chopped
  • ½ cup parsley, chopped
  • ½ cup lemon juice
  • 2 teaspoons died thyme
  • 2 teaspoons dried sage
  • ½ cup butter
  • 2-4 cups chicken broth (low sodium works well)

In a dutch oven sauté onion & celery in butter. Add sage, thyme, dry mushrooms, lemon juice, stuffing cubes, eggs and 2 cups of the chicken broth. Cook on stovetop stirring constantly for 5-10 min. until eggs are cooked. Add enough broth or water (keep tasting so it’s not too salty) until moist. Add chestnuts, apple & parsley. Can make 24 hours in advance if need be but best if made day of so still crunchy.


Helen Andrews Stochmal's Chocloate Brownies

Helen had baked these brownies for as long as her family could remember. Everyone knew and loved her chocolate brownies and they always asked for the recipe.

  • ½ cup butter or margarine
  • 1 cup sugar
  • 2 eggs, slightly beaten
  • 1 tsp vanilla
  • 2/3 cup flour
  • 2 squares unsweetened chocolate, melted
  • 2/3 cup chopped walnuts

Cream together the margarine, sugar, eggs, and vanilla. Stir in the flour. Add the chocolate and walnuts. Pour into a greased 8” square pan. Bake at 325° for 25 minutes or until done/set. This recipe can be doubled and baked in a 13 x 9 x 2” pan. These brownies are very moist and chocolaty. Enjoy!


Gerard Coulombe's Potato Salad

  • 6 – 8 Unpeeled potatoes
  • 6 – 8 Hard boiled eggs
  • Onion
  • Mayonnaise
  • Salt and pepper
  • Paprika

Boil the eggs for 20 minutes. Boil the unpeeled, whole potatoes for one hour. Drain and cool potatoes. When the potatoes are completely cool wash and cut them into small chunks. Peel and cut up the hard boiled eggs. Add 6 to 8 heaping tablespoons of mayonnaise, the onion coarsely chopped, salt and pepper to taste. Mix thoroughly and sprinkle with paprika. Refrigerate until ready to serve.


Mom's (Mrs. Veronica Bogden) Apple Squares

Here is my mom's delicious apple square recipe. She always made them!

  • 3 cups of flour
  • 1 ½ cups sugar plus 3 Tablespoons sugar
  • 2 ½ teaspoons baking powder
  • ¾ tsp salt
  • ½ cup margarine (or butter) plus 2 Tbs margarine (or butter)
  • 2 eggs
  • 1 tablespoons cinnamon
  • 5 granny smith apples sliced and peeled

Sift flour and baking powder together. Add 1 ½ cups sugar and the salt. Mix together. Cut the ½ cup margarine into this mixture. Next, beat 2 eggs and add to mixture. The mixture will be dry and have a crumb consistency. Spread ¾ of the mixture onto a greased 9” x 13” pan. Cover with sliced apples. Sprinkle with cinnamon, plus 3 tablespoons of sugar. Dot with 2 tablespoons of margarine, which should be thinly sliced, and spread over apples. Sprinkle remaining crumb mixture over apples. Bake at 350° for approximately 40-45 minutes or until lightly golden brown.


Donna L. Lee's Chicken Cheese n' Biscuits

  • 1 tsp + 1 Tbs margarine
  • 2 tsp + 2 Tbs flour
  • ½ tsp powdered mustard
  • 1 ½ cup skim milk
  • 1 packet instant chicken broth
  • Dash of white pepper
  • 4 oz shredded cheddar cheese
  • 8 oz cooked diced chicken
  • 4 ready to bake refrigerator biscuits
  • 1 cup sliced carrots and 1 head Broccoli (can substitute with frozen mixed vegetables)

Preheat oven to 400°. In sauce pan heat margarine, add flour and mustard. Stir to combine, gradually add milk, stir and cook until smooth. Add broth mix and pepper. Reduce heat to low and cook, stirring occasionally until thick (5 to 10 minutes). Add cheese and cook until melted, add chicken and vegetables and cook until heated through (3-5 minutes). Spray 1 ½ quart casserole dish with cooking spray (PAM). Pour chicken mixture into prepared casserole dish. Carefully separate biscuits into 2 layers of dough and arrange over the chicken mixture. Bake 7-10 minutes. Makes 4 servings.


Adele Conticello's Blueberry Buckle

Picking blueberries was an important part of this recipe. Adel's granddaughters loved bringing their Noni fresh Glastonbury blueberries for her Blueberry Buckle.

  • 3/4 cup sugar
  • 1/4 cup margarine
  • 1 egg
  • 1/2 cup flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2 cups blueberries


  • 1/2 cup sugar
  • 1/3 cup sifted flour
  • 1/2 tsp cinnamon
  • 1/4 cup margarine

Mix all topping ingredients together.

In a bowl beat together sugar, margarine and egg. Stir in milk. In another bowl sift together flour baking powder and salt and then add to wet ingredients. Gently stir in blueberries. Preheat oven to 350°. Grease and flour a 9” pan. Pour batter into greased pan then sprinkle topping over the batter. Bake for 35-40 minutes until crumbs are golden brown.


Gerard Poulin’s Favorite Potato Casserole

  • 1 cup sour cream
  • ½ cup melted butter
  • 1 small onion chopped fine
  • ½ cup grated cheddar cheese
  • 1 can cream of chicken soup
  • 2 cups corn flakes (crushed)
  • 2 Tbs melted butter
  • 2 package frozen hash browns (Ore Ida)

Preheat oven to 375. Defrost and break up the hash browns. Place the hash browns in a 13 x 9 glass baking dish. Mix together the first 5 ingredients and pour over the hash browns and mix together. Mix together and crushed corn flakes and the melted butter and pour over the hash brown mixture. Bake casserole for 45-50 minutes. Enjoy!


Eva M. Pelletier's Easy Coconut Cake

This was Veronica’s favorite recipe.

  • 4 eggs
  • 1 1/2 cups Sugar
  • 1/2 cup self-rising flour
  • 1/2 cup butter, melted (1 stick)
  • 1 1/2 cups cocounut (crushed)
  • 1 tsp vanilla extract

Mix all ingredients in order. Place mixture in a greased 10 inch pie pan (no crust neccessary). Bake in a 325 degree oven for 45 minutes. Enjoy!


John York's Cherry Cheesecake

A York Family favorite.


  • 1 Cup Graham Crackers crushed
  • 3 Tablespoons sugar
  • 1/4 Teaspoon cinnamon
  • 3 Tablespoons melted butter

Mix together and press into a buttered 9 1/2 - 10 inch spring pan


  • 5 eggs
  • 2 Teaspoons lemon zest
  • 1 Cup Sugar
  • 24 Oz. softened cream cheese
  • 1/2 Teaspooon salt


  • 1 1/2 Cups sour cream
  • 1/2 Teaspoon vanilla
  • 3 Tablespoons sugar


Beat cream cheese and lemon zest until creamy.  Add sugar, eggs and salt.  Beat on meadium speed for 10 minutes and then pour into the crusted spring pan. Bake 45 minutes in a preheated 350 degree oven until set. Remove from oven and let stand for 20 minutes.  Mix the topping ingredients and pour on top of cake.  Bake for 10 additional minutes.  When cool, top with a can of cherries.  


Grandma Schroer's Coffee Cake

In memory of Arlene Jordan, this was a special recipe passed down in her family.

(All wet ingredients at room temperature and dry ingredients sifted togther):

  • 1 & 1/4 cups of Flour
  • 2 TSP Baking Powder
  • 1/2 TSP of Salt
  • 3/4 cup of Sugar


  • 1/4 cup Shortening
  • 1/2 cup Milk
  • 1 Egg
  • 1 TSP Vanilla
  • 1/2 TSP Lemon extract


Beat well and pour into a 9" square pan, greased and floured.  Put a layer of peeled, thinly sliced apples over the dough and sprinkle with a mixture of:

  • 1/2 Cup Sugar
  • 1 Heaping TBLSP of Flour
  • 1 & 1/2 TSP of Cinnamon
  • 2 TBLSP Butter (cut in)

Bake at 350 Degrees for approximately 40-45 minutes.


Phyllis Bartosewicz's Pignoli Cookies

In Loving memory of Jane Bartosewicz, these were her most favorite cookies.


  • 2 8 ounce packages of Almond Paste
  • 1 Cup of Sugar
  • 3 Egg Whites (Beat until Foamy)
  • 1/2 Lb. Pignoli Nuts


Mix all ingredients together well.  With wet hands, roll the mixture into 1" balls.  Press the balls into the Pignoli nuts and evenly place on a cookie sheet lined with parchment paper.Bake in a preheated oven at 350 degrees until lightly browned, roughly 15 -18 minutes.  Let the cookies cool before removing from the cookie sheet and enjoy!  


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