Cover page of the Health Sciences Library Cookbook, dated November 1984

In 1984, the Health Sciences Library, a predecessor of the HS/HSL, produced a cookbook filled with staff favorite recipes. It is available in the UMB Digital Archive.

Still looking for that perfect Thanksgiving dish?  Holiday dessert?  Appetizer to try during a virtual office event?  Or perhaps you are tired of making banana or sourdough bread?  Drop that phone, cancel your GrubHub order!  The Health Sciences and Human Services Library (HS/HSL) is here to help!  In November 1984, the staff of what was then the Health Sciences Library produced their very own Cookbook.

Organized like many professionally published cookbooks, the volume includes appetizers, soups, and salads; main courses; side dishes; and of course, plenty of desserts contributed by library staff members.  If you have in fact tried all of the internet’s sourdough bread recipes, maybe it is time to try systems and automation librarian Gary Freiburger’s “Dilly Bread.”


  • 1 package yeast
  • 1/4 cup warm water
  • 1 egg at room temp.
  • 2 tblsp. melted butter
  • 1/4 teas. baking soda
  • 1 cup whole wheat flour
  • 2 teas. sugar
  • 8 oz. large curd cottage cheese (not creamed) at room temp.
  • 2 teas. grated or dried minced onion
  • 2 teas. salt
  • 2 teas. dill or dill seed
  • 1 1/2 cups all-purpose flour

Dissolve yeast and sugar in water, let sit for 5 minutes. Stir in cottage cheese then add egg and blend. Put in onion, butter, salt and soda. Stir in flours, 1 cup at a time, and dill. Knead 5 minutes. Put in a buttered 9x5x3' loaf tin. cover, let rise until doubled. Bake in 375-degree oven 35-40 minutes.


Got a craving for cheesecake? The HSL’s Cookbook has that covered!  There are five cheesecake recipes available to try.  Which one will be your favorite?  Perhaps it will be Patty Hinegardner’s no-bake “Cheese Cake.”  If you try it, make sure you let the current associate director of resources know what you thought of her creation — that's right, Patty is still a big part of the HS/HSL team.


  • 1 graham cracker crumb crust
  • 1 pkg. (8oz) cream cheese, softened
  • 1/2 cup sugar
  • 1/8 tsp salt
  • 1/2 cup milk
  • 1 tsp lemon juice
  • 1 tsp vanilla
  • 1 1/2 cups thawed Cool Whip (small container)

Beat cheese until smooth and fluffy. Add 1/2 cup sugar gradually, beating constantly. Add salt, blend in milk, lemon juice and vanilla, then blend in Cool Whip. Spoon into crumb crust. Chill until set, at least 3 hours. Makes about 8 servings. (Best when set a couple of days.) Keep it chilled.

Perhaps you want to bring a bit of the tropics to your holiday table.  Again, this cookbook saves the day with two Pina Colada recipes — a pie by School of Medicine liaison librarian Paula Raimondo and a cake — complete with dark rum — by Access Services staff member Loie Heimbach!


  • 1/3 c dark rum
  • 1 pkg coconut cream flavor or vanilla inst. pudding & pie filling
  • 1 pkg (2 layer size) white cake mix
  • 4 eggs
  • 1/2 c water
  • 1/4 c oil
  • 1 c flaked coconut

Blend all ingredients except coconut in large bowl. Beat 4 minutes at medium speed of electric mixer. Pour into 2 greased and floured 9-inch layer pans. Bake at 350 for 25 to 30 minutes or until cakes spring back when lightly pressed. Do not underbake. Cool in pan 15 minutes; remove and cool on racks. Fill and frost; sprinkle with coconut. Chill. With vanilla flavor instant pudding, increase water to 3/4 c. and add 1 c. flaked coconut to batter.


Combine 1 can (8 oz) crushed pineapple in juice, 1 package of coconut cream flavor or vanilla instant pudding and pie filling, and 1/3 cup dark rum in bowl. Beat until well blended. Fold in 9 ozs whipped topping, thawed.


As the weather turns colder and the winter months arrive, maybe it’s time for a new soup recipe?  Try Mary Ann Williams’ Cream of Crab Soup.  Mary Ann, the current research, education & outreach librarian for the School of Dentistry, would be thrilled to see her recipe used by today’s UMB campus members.


  • 1 small onion, finely chopped
  • 3 tbsp butter
  • 1 can chicken broth
  • 1 qt half & half (you can add 1/2 qt of regular milk to stretch)
  • 1 tbsp finely chopped parsley
  • 1/2 tsp celery salt
  • 1/2 tsp mace
  • dash of hot sauce (to taste)
  • 1 lb of crab meat
  • sherry (optional)
  • garlic salt
  • white pepper
  • 2 tbsp flour

Cook onion in butter until transparent. Add chicken stock & slowly pour in milk. Add all seasonings, except sherry. Stir in crab meat & simmer 15 minutes. Make a thin paste with flour and a little water. Stir into soup to thicken slightly. Add sherry before serving.


The HS/HSL looks forward to seeing your photographs on Instagram, Facebook, and Twitter so be sure to tag us @umbhshsl.  We look forward to hearing how our recipes inspire your creativity and build new socially distanced holiday traditions with your loved ones.  Happy Thanksgiving from the HS/HSL!

Check out and download the complete cookbook here:



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