Home | FamilyCookbookProject.com | CookbookFundraiser.com

The Living Tree

Editor: Nola Milhoan

Georgia Shearer was born on January 8, 1906 and on May 5, 1927 married Vern Willey. Georgia loved to cook, and Vern loved to eat. As their family grew, Georgia taught her girls to do as she did (only the girls, times being what they were) and as their families grew and grandchildren accumulated, the joy of being in the kitchen and sharing recipes grew with them. As times have changed, men and boys have become an integral part of this legacy, helping to preserve old traditions and create new ones.

In 1993, Nola Milhoan (a granddaughter) and Peggy Branson (a daughter) decided that a collection of Georgia Willey's recipes was needed to preserve them. Georgia was, even then, in fragile health and Nola and Peggy worried that when she passed on, the legacy represented by her recipes would be lost. Thus was the original "The Living Tree, Willey Connection Recipe Collection" also known as "The Blue Cookbook" conceived. In 1998 Georgia Willey died and in 2018 Peggy Branson passed on. Now, in 2022, Nola Milhoan feels the need to preserve her mother's generation of Willey recipes.


Publication Date 032022
No. Pages 98
No. Recipes 230
Make check payable to: Nola Milhoan

Mail Orders to:
Nola Milhoan
18240 Gray Oak Dr.
Rough and Ready, CA 95975
Phone 9166004162
Email willeyconnection@gmail.com

Featured Recipe:

Olive Garden Zuppa Toscana

By Guy Cash

1 ring Italian sausage (Kielbasa, 12 or 16 oz - brown first)
4-6 Russet potatoes, diced up to bite size or larger
1 onion, chopped
cup bacon pieces, fried and diced
2 tsp minced garlic
32 oz chicken broth
1 cup kale or Swiss chard, cut to bite size
2 tbsp flour
1 cup heavy whipping cream
Cut the browned sausage in two lengthwise and slice into bite size. Place sausage, broth, garlic, potatoes, and onions in slow cooker. Cook 3 to 4 hours on high until potatoes are soft; if needed add enough water to cover. Mix flour and cream together to a smooth consistency. 30 minutes before serving add cream mixture, kale and bacon to the crock pot and cook on high for 30 minutes. Add salt and pepper as needed to taste.

Price $15.00
Shipping $5.00

To buy now:



Price: $15.00
Shipping: $5.00

To buy now:

© 2004-2022 Family Cookbook Project, LLC.