Love and Comfort - recipes from my mom

If you would like to see more of my mothers recipes for sweets check out the archives, but one in particular "Humorous Books and Baked Sweets" - Jan, 17, 2010. I have over 203 posts in the archives so there are lots of delicious recipes to review.  This particular post is a long one, but she had such great recipes.  Of course there are many many more, but not enough space, maybe another time.  Note: for some strange reason the fonts on this post decided to do what they wanted to do and no matter how many times I went in to change them, part of them came out the way I wanted and other parts were larger.  I didn't feel like going through the entire blog post and rewriting everything.  

Recipes from my mom, Dorothy, one of the best cooks ever.  She loved creating delicious food for her family, using quality and fresh ingredients.  She was an outstanding baker too, making the most delicious of pies, cinnamon rolls, breads, cookies, cakes, cobblers, tea breads, etc.  Mom even had a few of her recipes in our local Anacortes American newspaper when we were growing up.  My dad was a chocolate lover and mom always made sure he had chocolate desserts.  She used to make us beautiful birthday, Easter and Christmas cakes and desserts.  Most of my mom's dishes are the epitome of home cooking.  Her mother, Villa was also an outstanding cook and even cooked professionally for awhile. As long as we have positive association with the person who made that food then there’s a good chance that you will be drawn to that food during times of nostalgia, or sentimental feelings.  These recipes are soothing foods that evoke comforting childhood memories. Coziness is perhaps the most important quality in comfort food, and that kind of intimacy often calls for food that is warm, delicious and comforting.  Besides cooking my mom loved to sew, paint - she was amazing at painting, decorating, traveling, antiquing, gardening, playing cards with their friends, listening to big band and country music and being with family and friends.  I don't think we ever had a dinner without a fresh tossed salad.  My mom always cleaned carrots, celery, peppers, scallions and radishes placing into a big bowl full of ice water and into the refrigerator so we could snack on veggies.  I still do this same thing, it keeps you from grabbing the bad snacks that aren't good for you.  

My mom passed away in 2010 and all of my siblings miss her deeply; Sandy, Terry, Kristin and of course me.  My oldest brother David passed around the early 80's.  Also, mom left a lasting love on her sons and daughter in laws; Joe, Darlene, Jean, and Jerry, as well as grandchildren and great grandchildren.  Our dad, Robert passed in 2013 and he is greatly missed too.

Mom's Coffee Cake - or at least one of them - back when I was growing up all the mothers made coffee cake.  They would invite neighbor ladies over for coffee/cake and a good chat

Topping
1 1/2 cup all purpose flour
3/4 cup sugar
1 tsp. cinnamon
1/2 tsp. baking powder
pinch of salt
12 Tbl. butter, cubed and chilled
1/2 cup finely chopped walnuts or pecans (I like pecans)
Cake
8 Tbl. butter, soft
2 cups all purpose flour
1 Tbl. baking powder
1/2 tsp. salt
3/4 cup sugar
1 tsp. pure vanilla extract
1 egg
2/3 cup milk
Powdered sugar, dusting

Topping; into a bowl whisk the flour, sugar, cinnamon, baking powder and salt, then add butter and using your fingers mix to form large clumps.  Stir in nuts and refrigerate until ready to use.  Cake; preheat oven to 350 degrees.  Grease and flour an 8x8 baking pan.  Into a bowl whisk the flour, baking powder and salt.  Into a bowl of electric mixer beat the butter and sugar to fluffy, add vanilla and beat. Beat in egg to smooth, alternately add dry ingredients and milk in 3 batches beginning and ending with milk.  Pour into pan and smooth top.  Break up the topping into clumps and scatter evenly over batter.  Bake about 40 minutes or until pick inserted in center comes out clean.  Remove to cooling rack and cut into squares.

Pimento Cheese Stuffed Celery Sticks - another recipe she loved from their time in Louisiana - I don't know what it is about pimento cheese, but I love it!

Celery, cleaned and cut into sticks
1 (8 oz.) package cream cheese
1 1/2 cups sharp cheddar cheese, grated or you can use all cheddar if desired
1/2 cup Monterey pepper jack cheese, grated
1/2 cup mayonnaise, those southerners use Hellman's or Dukes (but use what you have)
1 tsp. Worcestershire sauce
1 1/2 tsp. Coleman's dry mustard
pinch of cayenne or I love Tabasco
2 Tbl. grated onion
1/2 cup canned pimentos, diced
2 Tbl. fresh parsley, chopped

Into a food processor add cream cheese to light whip.  Add the shredded cheeses, mayo, Worcestershire sauce, mustard, onion, garlic powder, paprika and pulse to combine.  Add the pimento and pulse just once or twice.  Remove and place into a bowl, mixing in parley.  If you want, place into a piping bag and pipe into celery or just serve celery or other veggies and crackers on side.   I love pimiento cheese as a grilled cheese sandwich, mmmmm.  It is also fantastic folded into some mac and cheese or topping for a burger; beef or turkey.

Mom's Delicious/Refreshing Jello Salad

1 (3.4 oz.) package raspberry jello

1 (21 oz.) can cherry pie filling (use a good quality brand)

1 (3.4 oz.) package lemon jello

1 (3 oz.) package cream cheese, soft

1/3 cup mayonnaise

1 cup crushed pineapple (do not drain)

1/2 cup heavy whipping cream

1 cup mini-marshmallows

3 Tbl. pecans, chopped 

Into a bowl dissolve raspberry jello in 1 cup boiling water, stirring.  Then stir in pie filling and place into a 9x9 pan.  Chill until partially set.  Dissolve the lemon jello in 1 cup boiling water.  In a mixing bowl with electric mixer beat cream cheese, mayonnaise and gradually beat in lemon jello, add pineapple with juice.  Into a bowl of electric mixer beat the whipping cream and fold into lemon mixture with marshmallows.  Spread this mixture on top of cherry layer and top with chopped nuts and chill until completely set up.  Remove and cut into squares.

Another of Mom's Jello Recipes - when we were growing up Jello was used all the time for salads and this one is very good

2 (3 oz.) boxes raspberry Jello (or flavor of your choice)
2 bananas, sliced 
1 (8 oz.) can crushed pineapple (do not drain)
1 cup frozen raspberries 
1 cup sour cream
2 cups boiling water

Pour jello into a bowl and add boiling water, stirring to dissolve. Add frozen raspberries and stir to defrost.  Add undrained pineapple and bananas and stir to combine.  Mixture will be thick.  Place half of this into an 98-inch square pan.  Place in refrigerator for 25 minutes to set up.  Remove and cover with the sour cream, then carefully pour the remaining jello mixture on top of sour cream and refrigerate about another 20 minutes.  Remove and cut into squares.  Garnish with fresh raspberries and a dollop of freshly whipped cream.

Dorothy's Baked Barbecued Chicken

1 (3 lb.) whole chicken, skinned and cut into 8 pieces (I actually just use chicken breasts)

Sauce

2/3 cup chili sauce

1/4 cup red wine vinegar

1/4 cup water

1/2 yellow onion, minced

3 Tbl. Worcestershire sauce

1 Tbl. vegetable oil

2 tsp. dry mustard

salt and freshly ground black pepper

Tabasco, to taste (I personally like a lot)

Preheat oven to 350 degrees.  Spray a baking pan with cooking spray.  For sauce; into a saucepan, combine ingredients and whisk to combine.  Bring to a boil then reduce to simmer for about 15 minutes.   Place chicken onto pan and brush half o f the sauce over chicken.  Bake uncovered for about 45 minutes, or until juices run clean.  Brush with remaining sauce every 15 minutes.  Serve with mac and cheese or potato salad, or coleslaw.

Mom's Old Fashioned Potato Salad - she made many different varieties, but we always loved this version

6 large russet potatoes

7 eggs, hard boiled and chopped (save two aside and thinly slice for garnish on top)

4 celery stalks, sliced thinly including green leafy tops

1 bunch scallions, sliced including green part

1 Tbl. apple cider vinegar or white vinegar

1/4 cup pickle relish

1/4 tsp. garlic powder

1/4 tsp. celery salt

1/2 cup mayonnaise

1/4 cup sour cream

1 Tbl. yellow mustard

salt and freshly ground black pepper

1/4 cup fresh parsley, chopped

Paprika (to sprinkle on)

Bring a large pot of boiling salted water to a boil and add potatoes cooking to tender.  Drain and refresh in ice water.  Cool, peel and chop into 1-inch chunks, place in a large bowl season with some salt and pepper and drizzle tossing with 1 Tbl. vinegar.  With a potato masher just slightly mash the potatoes, not too much you still want chunks.  Cover and chill in refrigerator.  Dressing; into a bowl whisk the mayonnaise, sour cream, eggs, mustard, relish, garlic powder and celery salt.  Taste and adjust flavorings.  When potatoes are chilled mix with the dressing, celery and scallions, taste and adjust flavoring with salt and pepper.  Pour into a large pretty serving bowl, garnish with parsley, sliced eggs and sprinkle of paprika.  Cover and chill again until service.

Dorothy's Chili

2 1/2 lbs. lean ground beef (I use ground turkey meat, dark not white)

2 green bell peppers, seeded and chopped

1 large onion, chopped

2 garlic cloves, minced

salt and freshly ground black pepper

Tabasco

1 (28 oz.) can tomato sauce

1 cup rich chicken or beef stock

1 (28 oz.) can whole tomatoes, I like to squish them between my hands

2 Tbl. chili powder

1 tsp. ground cumin

5 cans red kidney beans, rinsed and drained

Accompaniments; sour cream, chopped fresh cilantro, chopped white onion, shredded cheddar cheese

Into a large Dutch oven, add drizzle of oil and add meat cooking and breaking up to brown. Drain well in a colander.  Into pot add drizzle of oil and add onions, peppers and garlic cooking to soften, then stir in 1 Tbl. of chili powder cooking and stirring about 1 minute, stir in stock.  Add back meat, along with cumin, Tabasco, tomato sauce, tomatoes and beans, stirring to combine.  Taste and adjust flavorings and cook simmering for about 45 minutes.  Add remaining 1 Tbl. of chili powder and taste and adjust flavorings.  Serve with cheese quesadillas. 

Mom's Beer Battered Fried Shrimp - she loved these

2 lbs. large fresh shrimp

1/2 cup all purpose flour

1/2 cup cornstarch

1/2 tsp. salt

1/2 cup good beer

1/4 cup butter, melted

2 egg yolks

Vegetable oil

Cocktail sauce 

2/3 cup chili sauce

1/4 cup fresh lemon juice

2 Tbl prepared horseradish

2 tsp. Worcestershire sauce

Tabasco, to taste

Tarter Sauce

2/3 cup mayonnaise

2 Tbl. sweet pickle relish

1 Tbl. fresh parley, minced

1 Tbl. capers, minced

1 scallion, finely chopped including green part

1 Tbl fresh lemon juice

Tabasco, just a splash

Cocktail sauce; place ingredients into a bowl and mix, taste and adjust flavorings.  Cover and chill.  Tartar sauce; add ingredients to a bowl and mix to combine, cover and chill until service.  Peel the shrimp and leave tail on, devein and rinse in cold water.  Into a bowl combine flour, cornstarch and salt.  Add beer, melted butter and egg yolks stirring to smooth.  Pour oil into a Dutch oven to about 2-inches deep.  Heat to 375 degrees.  Dip shrimp into batter and fry to golden brown.  Remove to paper towels to drain.  When all shrimp are cooked pile onto a serving platter and serve with coleslaw and crisp french fries.

Mom's Perfect Split Pea Soup - this is pure comfort in my opinion

1 lb. split peas, picked over and rinsed

1 meaty ham hock

1 large onion, diced

2 large carrots, peeled and diced

3 stalks celery, diced

2 garlic cloves, minced

6 cups chicken stock (good quality)

1 tsp. fresh thyme, chopped

2 bay leaves

salt and freshly ground black pepper

Tabasco

1 Tbl. fresh lemon juice

Into a large Dutch oven add a drizzle of oil and add onions, carrots and celery, cooking and stirring about 12 minutes.  Add garlic and thyme and cook a couple of minutes.  Add the stock, split peas, ham hock and bay leaves, bring to a boil, reduce to simmer and cover cooking about 2 hours or until peas are tender.  Remove hock to cutting board.  Season soup with salt, pepper, Tabasco and lemon juice.  Note; you can puree soup or leave as is. Shred the meat off the ham and place back into pot, stir taste adjust flavorings.  If at any time you feel you need more stock (cooking down too much) add some.

Mom's Baked Potato Soup - my dad loved this

6 large russet potatoes

8 slices thick cut bacon, sliced

1 large white onion, chopped

1 garlic clove, minced

1 large carrot, peeled and diced

6 cups rich chicken stock (I like Kitchen basics)

salt and freshly ground black pepper

Tabasco

1/2 cup heavy whipping cream

1/4 cup sour cream

1 cup sharp cheddar cheese, shredded

4 scallions, thinly sliced including green part

Rinse potatoes and peel, then cut into 1-inch chunks.  Into a pot of boiling salted water add potatoes and cook to just tender, drain well.  Into a large Dutch oven add bacon and cook to brown, remove to paper towels.  Remove most of bacon fat and add onions cooking to soften, add carrots and add garlic cooking for a few minutes.  Remove bacon fat and discard and pour in stock, season with salt, pepper and Tabasco.  Gently stir in potatoes and cook simmering for about 20 minutes.  Stir sour cream and whipping cream together and then pour into pot, stir in cheese to melt, add scallions.  Taste and adjust flavorings.  I always add more Tabasco.  Add back bacon and stir.  Serve with crunchy French baguette and a salad.  Note; you can also add some thawed corn, or shrimp (be sure to let it cook a few minutes) you can add some cubed cooked chicken too.

Mom's Old Fashioned Mixed Bean Salad - we all had this growing up and mom's was really good

1  can red kidney beans, rinsed and drained

1  can garbanzo beans, rinsed and drained

1  can lima beans, rinsed and drained (or use frozen and thaw)

1 can wax beans, rinsed and drained

1 can green beans, drained (or use fresh and steam or frozen and thaw)

1 medium red or sweet white onion, chopped or thinly julienned

1 green bell pepper, seeded and chopped or thinly julienned

1 (2 oz.) jar diced pimiento, drained

1/4 cup fresh parsley, chopped (or you can use cilantro or both)

3 scallions, thinly sliced on diagonal including green part

2 stalks celery, thinly sliced on diagonal

Note; sometimes mom would add sliced black olives

Vinaigrette

1/2 cup vegetable oil

1 tsp. Dijon

1/4 cup sugar or to taste (I actually seasoned rice vinegar and a little honey)

1/2 cup white vinegar

1 Tbl. fresh lemon juice

salt and freshly ground black pepper

1 tsp. fresh dill, chopped

Vinaigrette; into a jar with lid add ingredients and shake well to combine, taste and adjust flavorings.  Salad; into a large bowl add ingredients, stir to combine and pour over dressing tossing to combine.  Cover and refrigerate, be sure to make ahead as it tastes better.  When ready to serve, pour onto a lettuce lined deep sided platter.

Dorothy's Dilly Potato Salad  - very easy and delicious

3 lbs. small red potatoes

2/3 cup mayonnaise

1/2 cup sour cream

2 Tbl. fresh dill, chopped

2 scallions, thinly sliced including green part

1/4 cup fresh parsley, chopped

salt and freshly ground black pepper

Fresh dill sprigs, garnish

Into a large pot of boiling well salted water add potatoes and cook to tender.  Drain and place into a large bowl with ice water to chill.  Drain well again, slice in half and refrigerate.  Dressing; into a bowl combine mayonnaise, sour cream, dill, scallions, parsley, salt and pepper mixing to combine.  When potatoes are chilled make sure there is no water in bottom of bowl.  Mix dressing with potatoes, taste and adjust flavorings.  Cover and chill. Garnish with fresh dill.  

Mom's Summer Fruit Salad

1 basket fresh ruby red strawberries, hulled and sliced (they always were blessed to have the most delicious berries from the Skagit Valley in WA state)

2 cups green grapes

2 cups honeydew melon balls (if you don't feel like scooping melon balls, just cut into chunks)

2 cups cantaloupe - same as with honeydew melon

2 large kiwi, peeled and sliced (my husband eats them with the skin on)

1 cup fresh blueberries

1/2 cup fresh black berries

1 basked fresh raspberries

Dressing

1/4 cup orange juice

3 Tbl. honey

1/2 fresh lime, juiced

Dressing; into a jar with lid add ingredients and shake to combine.  Salad; into a large bowl add ingredients and toss gently with dressing.  Cover and chill.  To serve; pour into a pretty crystal bowl.

Mom's Seafood Louis Salad - she didn't make this too often, but when she did we loved it

1 large head iceberg lettuce, shredded

2 large beefsteak ruby red tomatoes, cut into thin wedges

4 celery stalks, sliced on diagonal

1 lb. fresh Dungeness crabmeat

1 lb. large fresh shrimp, steamed (clean and remove shells)

5 hard boiled eggs, cut into wedges

3 scallions, sliced including green part

1/2 cup black olives, left whole or sliced in half

Dressing

1 1/2 cups mayonnaise

1/2 cup chili sauce

3 tsp. fresh lemon juice

5 Tbl. whipping cream

salt and freshly ground black pepper

Tabasco, I like adding it, but you don't have too

Dressing; into a bowl whisk the ingredients, taste and adjust flavorings.  Onto a pretty serving platter add lettuce, sprinkle on celery and scallions,  top with crab, shrimp, tomatoes, olive and eggs.  Drizzle a little dressing over salad, and serve remaining on side. 

Mom's Chicken Fried Steak Sandwich - both my mom and dad loved these, as well as making into a meal with mashed potatoes and pan gravy

3 lbs. cube steak

salt and freshly ground black pepper

1 1/2 cups whole milk

2 eggs, beaten

2 cups all purpose flour

1 tsp. paprika

Tabasco

Vegetable oil

For sandwich; Texas toast - toasted, mayonnaise, lettuce and sliced tomatoes

For serving as entree - mashed potatoes and a garden salad

Simple Pan Gravy

1/4 cup all purpose flour

1/4 cup butter

3 cups whole milk

Tabasco

1/2 tsp. poultry seasoning

1/2 cup whipping cream

salt and freshly ground black pepper

Steak; into 2 shallow bowls; one for the eggs, Tabasco and milk, one for the flour (season with salt, pepper, paprika).  Into a large saute pan, add about 1/2 cup of the vegetable oil to heat.   Sprinkle meat with salt and pepper and then place into flour mixture turning to coat, place into milk/egg mixture turning to coat and then back into flour mixture.  Place meat onto a large piece of waxed paper.  Continue coating the remaining meat.  When oil is hot add a couple of pieces of meat cooking to golden brown and remove to paper towels and tent to keep warm, add more meat and continue cooking.  After meat is cooked, pour off grease and wipe out pan.  Add 3 Tbl. butter to melt and drizzle of oil, then whisk in flour cooking for 1 minute, whisk in milk, poultry seasoning, Tabasco and cream stirring to thicken. Taste and season with salt and pepper.  I like thick gravy, but if it's too thick thin with a touch more milk.  To serve; for sandwiches toast some Texas toast, and spread with mayonnaise on both sides, add some lettuce and beautiful ruby red tomato slices, add meat.  For steak with gravy; place cooked chicken fried steak onto serving platter, pour gravy into a bowl and serve with whipped potatoes and a tossed salad.

Mom's Easy Turkey or Chicken Enchiladas - mom used to make these with leftover roasted turkey, or you can use chicken breast or roasted grocery store turkey or chicken

4 cups turkey breast, cubed

4 cups salsa (divided) mom usually purchased store bought salsa (medium heat)

10 (8-inch) flour tortillas

1 cup sour cream

¾ cup shredded cheddar cheese

¾ cup shredded jack cheese

½ cup white onion, finely chopped (you can saute first if desired)

3 scallions, chopped including green part

¼ cup black olives, sliced

salt and freshly ground black pepper

1 tsp. ground cumin

Accompaniments; shredded iceberg lettuce, white onion minced, fresh cilantro chopped

Preheat oven to 350 degrees.  If you are using raw chicken or turkey, cut into cubes, season with salt, pepper and cumin and place into a hot saute pan with a drizzle of oil and cook to browned. When cooked place into a large bowl and cool slightly   If you are using already cooked meat, cut into cubes and place into a large bowl, stir in cumin to mix. Into the bowl add sour cream, white onion, scallions and half the cheese mixing to combine.  Reserve remaining cheese for topping. Pour 2 cups of the salsa into a 13x9 baking dish. Spread to cover the bottom of dish. On work surface lay a tortilla and add some of the filling and roll, place into pan, seam side down, continue filling tortillas. Place tortillas side by side in baking dish and cover with remaining salsa. Top with remaining cheese and sprinkle over black olives. Bake for about 25 to 30 minutes or until hot and bubbly.  Remove and serve with accompaniments.

Mom's Baked Potato Mashed Potatoes

5 lbs. russet potatoes, peeled and cut into chunks

3/4 cup sour cream

salt and freshly ground black pepper

1/4 cup whipping cream - milk if needed

1/2 stick butter, soft

salt and freshly ground black pepper

3 cups sharp cheddar cheese, plus extra for topping

10 slices thick cut bacon, sliced

3 scallions, sliced including green part

Into a saute pan, add bacon and cook to brown, remove to paper towels.  Into a Dutch oven of boiling salted water add potatoes and cook to tender, drain well and place back into pot.  Add the butter, cream, salt and pepper and mash well to combine.  Stir in sour cream and milk if needed to desired consistency.  Stir in cooked bacon, scallions and cheese.  Place into a greased 13x9 baking pan and top with some extra cheese. Bake for about 45 minutes to heat through.

Cranberry Chicken - I really like this.  Mom got this recipe from one of our many family reunions and I think my aunt gave it to her

10 boneless, skinless chicken breasts

1 (16 oz.) can whole cranberry sauce (I make my own)

1 cup French dressing (good quality)

1/2 cup orange juice

1/2 envelope of dry onion soup mix 

salt and freshly ground black pepper

Hot cooked white rice (or you can use brown)

Orange wedges, garnish

Fresh parsley, rough chopped

Spray a 13x9 baking pan with cooking spray.  Arrange the chicken into pan and very lightly sprinkle with some salt (note; the soup mix has lots of salt so be careful).  Into a bowl mix the cranberry sauce, salad dressing, orange juice, onion soup mix, and some pepper.  Pour evenly over chicken, cover and refrigerate overnight.  Preheat oven to 350 degrees.  Remove and bake for about 50 minutes or until chicken registers 165 degrees.  Garnish with orange wedges and parsley.  Serve with rice, a vegetable and hot garlic bread.

Mom's Corn Bread Salad - sounds strange, but it's really good

1 (8 1/2 oz.) package Jiffy corn bread mix (or make your own)

1 cup mayonnaise

1 (8 oz.) container sour cream

Tabasco

1 (1 oz.) envelope dry ranch salad dressing mix

2 cups sharp cheddar cheese, shredded

2 (15 1/2 oz.) cans pinto beans, rinsed and drained

2 (15 1/2 oz.) cans whole kernel corn, drained

12 slices thick cut bacon, sliced

4 to 5 large ruby red tomatoes, chopped

1 large green bell pepper, seeded and chopped

1 large red bell pepper, seeded and chopped

4 to 5 scallions, thinly sliced on diagonal including green part

Make cornbread per instructions, remove and cool.  After it has cooled I cut mine into small cubes and place back onto a baking sheet and place into 350 degree oven toasting about 10 minutes. Remove and cool.  Into a saute pan add bacon and cook to brown and crisp, remove to paper towels.  Dressing; into a bowl whisk the mayonnaise, sour cream and ranch dressing mix with some Tabasco to taste.  Into a large glass salad bowl add half of the toasted corn bread, 1/2 of the cheese, half of dressing, then layer beans, corn, rest of cheese, half of the scallions, remaining corn bread, bacon, half of the peppers, tomatoes, remaining peppers, dressing and top with remaining scallions.  Cover and chill usually overnight.  

Mom's Carrot Casserole

2 lbs. carrots, peeled and sliced into 1-inch sliced

1 cup mayonnaise

1/2 small onion, diced

1 Tbl. prepared horseradish

1/2 cup cheddar cheese, shredded

1/4 cup bread crumbs

2 Tbl. butter, melted

2 Tbl. fresh parsley, chopped

Preheat oven to 350 degrees.  Into a pot of boiling salted water add sliced carrots cooking to crisp/tender, drain well.  Transfer carrots to a baking dish.  Into a bowl add mayonnaise, onion, horseradish and spread over cooked carrots.  Sprinkle with cheese.  Into a small saute pan, add butter and then mix in bread crumbs and toss to cook and get lightly browned, mix in parsley.  Pour over cheese and bake for about 30 minutes.  

Mom's Green Beans

1 lb. fresh green beans, trimmed

3 scallions, sliced

2 garlic cloves, minced

1/4 cup chicken stock

2 ruby red tomatoes, diced

2 Tbl. fresh parsley, chopped

1 tsp. Italian seasonings

salt and freshly ground black pepper

Into a saute pan, add drizzle of oil and saute scallions and garlic for a couple of minutes.  Add beans and stock and bring to a boil.  Reduce heat and simmer until beans are crisp/tender.  Stir in tomatoes, Italian seasonings and parsley, cooking to heat through.

Mom's Glazed Beets - love this and very similar to Harvard beets

2 (15 oz.) cans sliced beets, drained into saucepan

1 small can mandarin oranges, drained

3 Tbl. honey

2 Tbl. fresh lemon juice

salt and freshly ground black pepper

2 Tbl. cornstarch

Into a small bowl add cornstarch and some of the beet juice mixing to combine.  Heat the beet juice, with honey, and lemon juice in pan, whisk in the cornstarch mixture to thicken.  Add beets, salt, pepper and oranges mixing to heat through.

Mom's Delicious Vegetable Bake

1 head of fresh cauliflower, broken into florets

1 bunch of fresh broccoli, cut into small florets

1 medium white onion, chopped

2 garlic cloves, chopped

1 Tbl. butter

salt and freshly ground black pepper

3/4 tsp. each; dried basil, dried oregano

Tabasco

4 eggs

1/3 cup whipping cream

2 cups Swiss cheese, shredded

1/4 cup Parmesan cheese, shredded

Preheat oven to 375 degrees.  Into a large saucepan of boiling salted water add cauliflower and broccoli cooking to crisp tender.  Drain well.  Into a large saute pan add butter and saute onions and garlic to soften,  Stir in tomatoes, seasonings, cooked broccoli and cauliflower.  Into a large bowl beat eggs with cream and stir in 1 cup of shredded Swiss, Parmesan cheese mix this into the vegetable.  Place into a greased 13x9 baking pan and top with remaining cheese.  Bake uncovered roar about 30 minutes or until hot and bubbly.  Remove and let stand about 10 minutes before serving.  Garnish with fresh parsley.

Mom's Baked Pasta

1 lb. penne pasta or similar pasta

1 lb. sweet Italian sausage

1/2 lb. ground beef (I use ground turkey)

1 large onion, chopped

3 garlic cloves, minced

1 Tbl. Italian seasoning

pinch of red pepper flakes

4 cups marinara sauce (make your own or purchase a good quality store bought)

2 cups mozzarella cheese, shredded

1 cup Parmesan cheese, grated

1/2 cup fresh parsley, chopped

1 cup ricotta cheese

fresh basil leaves, torn (for topping)

Into a pot of boiling salted water add pasta and cook al dente.  Drain well and place back into pan, drizzle with some olive oil.  Into a saute pan, add a drizzle of oil and add sausage and beef, breaking up and cooking to brown. Season with salt and pepper.  Add onions and more oil if needed and stir cooking a few minutes, add garlic and cook a few minutes.  Pour mixture into a colander to drain and then place back into pan.  Add Italian seasonings, and red pepper flakes stirring to combine.  Pour in sauce, and half of the parsley stirring and bring to a simmer.  Preheat oven to 350 degrees.  Into the bottom of a 13x9 baking pan add some meat sauce, some of both cheeses, and dot on half of the ricotta.  Layer again and dot with remaining ricotta sprinkling cheese over top.  Bake for about 30 minutes to hot and bubbly.  Remove from oven and sprinkle on leftover parsley and basil if desired.  Let rest a few minutes before serving.  Serve with hot crunchy garlic bread and a fresh tomato and basil salad with a balsamic vinaigrette.

Chicken a la King - poached chicken with some veggies in a creamy veloute sauce.  A little history into this dish.  Did you know it was thought to have been created as far back as the 1880's?  From my culinary knowledge, The New York Times mentioned it in 1893 and published  recipes in 1900.  There are some disgusting versions of this dish out there, (I really dislike when people butcher a classic dish).  I like mom's version which I believe she got from the Fanny Farmer Cookbook years and years ago.

1/4 cup butter

1 onion, minced

6 Tbl. all purpose flour

1/4 cup dry sherry (something you would drink)

4 cups rich chicken stock (I like Kitchen Basics)

pinch of cayenne

pinch of fresh grated nutmeg

1/2 lb. button mushrooms, thickly sliced (you can also use cremini)

1 green bell pepper, seeded and sliced

1 red bell pepper, seeded and sliced

2 Tbl. fresh parsley, chopped

1/2 cup heavy whipping cream

Buttered cooked egg noodles or fresh made biscuits (for serving)

fresh chives, chopped (garnish)

Poaching chicken

3 lbs. chicken breasts, bone in and skin on

6 cups rich chicken stock
fresh thyme sprig
fresh parsley sprig
1 celery stalk, sliced into 2-inch pieces
1 carrot, sliced into 2-inch pieces
1 small onion, sliced

Into a large saucepan add 6 cups chicken stock to warm, along with celery, carrot, small onion, sprig and parsley sprigs.  Bring to a simmer and add chicken breasts cooking covered for about 20 minutes.  Cool chicken and remove chicken taking off skin and bones, cutting into about 1-inch cubes.  Veloute sauce; into a large saucepan melt 1/4 cup butter and saute onions to soften.  Whisk in the flour and cook stirring for about 1 minute.  Whisk in the sherry and 4 cups chicken stock bringing to a boil and stir, lower heat to a simmer.  Cook sauce for about 20 minutes, stirring occasionally.  Into a large saute pan add about 2 Tbl. butter and add mushrooms cooking and stirring about 5 minutes, add the peppers and cook to just soften.  Season with salt and pepper.  Strain the sauce in a fine mesh strainer into the mushrooms/peppers and season with cayenne, nutmeg, more salt and pepper to taste.  Whisk in the heavy cream.  Add the chopped parsley, cooked cubed chicken and chives to sauce and simmer to heat through.  Taste and adjust flavorings.  Serve over the noodles or biscuits. 

Mom's Ultimate Comfort Food - Beef Strogonoff

2 lbs. top sirloin, cut into 1-inch chunks

1 large onion, chopped

1 garlic clove, minced

1 lb. cremini or button mushrooms, thickly sliced

1 tsp. fresh thyme

1/4 cup cognac

1 Tbl. Dijon

2 cups beef stock

salt and freshly ground black pepper

1 cup sour cream, room temp.

1 tsp. fresh dill, chopped

1/2 cup fresh parsley, chopped

Into a large Dutch oven add 3 Tbl. butter and drizzle of oil.  Season beef with salt and pepper and working in batches, brown the meat on all sides, remove to a plate and continue cooking beef.  Add the onion cooking and stirring a few minutes, add garlic and cook a couple of minutes.  Remove onion and garlic to plate with beef.  Add more oil if needed and add mushrooms cooking and stirring about 4 minutes.  Season with thyme, stir in cognac and Dijon removing the fond from bottom of pan, cook to reduce slightly.   Add back meat, and vegetables then stir in stock.  Reduce to simmer and cook for about 20 to 30 minutes. In the meantime bring a pot of boiling salted water to a boil and cook noodles, drain well and place into a bowl tossing with some melted butter and toss with 1/4 cup fresh parsley. Remove meat from heat and stir in sour cream, taste and adjust flavorings.  Pour meat mixture onto serving platter and garnish with parsley and dill.  Serve with egg noodles.

Mom's Creamy Chicken Mac and Cheese

1 lb. package large elbow macaroni

2 Tbl. butter

1 medium onion, diced

1 green bell pepper, diced

1 (10-oz.) can diced tomatoes and green chiles

1 1/2 cups  shredded Cheddar cheese

2 cups Velveeta cheese, cubed (I know, but it's good)

3 cups chopped cooked chicken

1 (10 3/4-oz.) can cream of chicken soup

1/2 cup sour cream

1 tsp. chili powder

1/2 tsp. ground cumin

Preheat oven to 350 degrees.  Bring a pot full of water to a boil with some salt, add pasta and cook al dente and drain well.  Meanwhile, melt butter in a large Dutch oven, add onion and bell pepper, and saute about 5 minutes or until tender. Stir in tomatoes and green chiles and Velveeta cooking, stirring constantly, 2 minutes or until cheese melts. Stir in chicken, cream of chicken soup, sour cream, chili powder, cumin and cooked pasta. Spoon mixture into a lightly greased 11x7-inch baking dish; sprinkle with shredded Cheddar cheese.  Bake for 25 to 30 minutes or until bubbly.

Mom's Chicken with Mushrooms

4 boneless skinless chicken breasts 

1/3 cup all purpose flour

salt and freshly ground black pepper

3 Tbl. butter

drizzle of oil

1 garlic clove, finely minced

1 bunch of scallions, sliced including green part

1 package mushrooms, sliced

3/4 cup chicken stock (good quality)

1 can cream of mushroom soup

Fresh parsley, chopped (garnish)

Place each breast between plastic wrap and pound to 1/4-inch thickness.  Season with salt and pepper.  Add flour to a plate and dredge each breast into flour to coat on both sides.  Heat a large saute pan with butter and drizzle of oil.  Saute the garlic, scallions and mushrooms for about 5 minutes.  Remove to a plate or bowl with slotted spoon.  Add chicken to saute pan and cook about 6 minutes per side.  Into a bowl whisk the stock and condensed soup mixing to combine, then pour in with chicken.  Stirring frequently for about 5 minutes.  Return mushroom  mixture to pan and reduce heat to low.  Cooking and stirring occasionally for about 7 minutes.  Remove to serving platter and garnish with parsley.  Serve with steamed baby red potatoes, tossed in butter and fresh herbs. 

My Beef Bourguignon - I got my mom hooked on this recipe

7 sliced thick cut bacon or you can use salt pork, cut into pieces

4 lbs. trimmed beef chuck, cut into 2-inch cubes (pat dry with paper towels)

salt and freshly ground black pepper

10 shallots, sliced

8 to 10 large carrots, peeled and cut into 2-inch chunks

5 garlic cloves, chopped

2 Tbl. tomato paste

1/2 cup brandy

1 bottle good quality red wine

1 cup beef stock (good quality) 

2 bay leaves

1/2 cup fresh parsley, chopped

2 tsp. dried thyme

4 whole cloves

24 pearl onions, frozen

1 lb. button or cremini mushrooms

3 Tbl. all purpose flour
3 Tbl. butter

Into a large Dutch oven add bacon or salt pork and cook to render fat. Add about 1 Tbl. butter and cook to browned.  With a slotted spoon remove to paper towels.  Increase heat and working in batches add beef seasoned with salt and pepper and cook to get a good sear, do not overcrowd.  Once both sides have browned remove to a plate and continue cooking meat in batches.  When all the meat is browned, add the shallots to pot stirring to remove any fond on bottom of pan.  Cook about 3 minutes, and add garlic and tomato paste cooking and stirring about 2 minutes.  Add the brandy and stir to combine.  Reduce by half and then add bottle of wine, add back all the cooked beef and add enough beef stock to cover meat.  Add parsley, bay, thyme and cloves.  Cover and bring to a boil, reduce immediately to simmer and cook about 1 hour.   If at any time it looks like you need more liquid to cover meat add a little water or beef stock.  Trim the mushrooms and slice the big ones in half.  Thaw the pearl onions.  After about 1 hour, when beef is getting tender remove with a slotted spoon  to a plate.  Strain the contents of the Dutch oven into a fine meshed sieve over a pot or large bowl and discard solids.  Into the Dutch oven add a drizzle of oil and add mushrooms cooking to brown, add pearl onions and 3 Tbl. butter tossing to combine.  Sprinkle with some salt and pepper.  Push the mushrooms and onions to side of pan.  Add 3 Tbl. butter to melt and whisk in 3 Tbl. flour for about 1 minute.  Slowly whisk back in the liquid mixture cooking to slightly thicken.  Carefully add back meat, add the carrots.   Taste and adjust flavorings of liquid and continue cooking covered for about another hour.  To serve; carefully remove meat and vegetables to a large deep sided serving platter and pour over sauce.  Garnish with fresh parsley.  Serve with mashed potatoes, or cooked wide egg noodles tossed with butter, parsley, salt and pepper.  Lots of crusty French bread and maybe a salad.

Perfect Fried Chicken with Mashed Potatoes - one of my moms best meals

1 (4-pound) whole chicken, cut into pieces (I use bone-in, skin-on chicken breasts, just because that is my favorite part of the chicken)

salt and freshly ground black pepper

Tabasco

2 cups buttermilk

Self-rising flour

Vegetable oil

Sprinkle chicken with salt and pepper. Place chicken in a shallow dish and add buttermilk and Tabasco.  Cover and chill at least 2 hours.  Remove chicken from buttermilk, discarding buttermilk. Dredge chicken in flour.  Pour oil to a depth of 2-inches in a deep skillet or Dutch oven; heat to 360 degrees. Add chicken, a few pieces at a time; cover and cook about 6 minutes. Uncover chicken, and cook 9 minutes. Turn chicken; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning chicken the last 3 minutes for even browning, if necessary. Drain on paper towels.  Serve with Julia's perfect mashed potatoes, a tossed garden salad and almond green beans.  Recipe for Julia's perfect mashed potatoes; peel potatoes of your choice, chop, and place in  boiling salted water.  Drain when soft and place back into pot.  Add salt, pepper, lots of butter and mash well. To the pot add depending on how many potatoes; 1/2 or whole package of soft cream cheese, mash.  To that add a little heavy whipping cream and mash, if you need more cream or milk add it, but don't get them too wet.  Taste and season again if needed.  You can also add to your potatoes; chopped parsley, sliced scallions including green part, shredded cheese of your choice, sour cream, horseradish, etc.  You all know how to make good mashed potatoes. 

Dorothy's Baton Rouge Chicken Salad - when my parents moved to Baton Rouge, LA one of my mom's friends made this chicken salad and it's really good

1 lb. boneless, skinless chicken breasts

salt and freshly ground black pepper

4 hard boiled eggs, chopped

3 celery stalks, including leafy tops chopped

1 small green bell pepper, seeds sand chopped

4 scallions, chopped including green part

1/2 cup pecans, halved and lightly toasted

Dressing

1/2 cup mayonnaise

1 tsp. fresh lemon juice

2 Tbl. grainy mustard

1 Tbl. cider vinegar

2 tsp. paprika

1 tsp. Cajun seasoning

1 tsp. prepared horseradish

Tabasco

Into a pot of boiling salted water add chicken and turn off heat and cover.  Let sit for about 15 to 20 minutes.  Dressing; into a bowl combine mayonnaise, mustard, vinegar, paprika, seasoning and horseradish.  Mix in the eggs, celery, green pepper and scallions.  Remove chicken to a colander and rinse in cold water, pat dry with paper towels and cut into small pieces.  Mix into the dressing mixture and toss to combine.  Taste and season with salt, pepper and Tabasco.  Cover and chill.  To serve; line a platter with butter lettuce and top with chicken salad garnishing with fresh chopped parsley.

Mom's Broccoli Slaw

Dressing

1/2 cup mayonnaise

3 Tbl. sour cream

2 Tbl. white wine vinegar

2 Tbl. red wine vinegar

1 Tbl. honey

2 tsp. Dijon

1 Tbl. orange juice

1 tsp. orange zest

salt and freshly ground black pepper

Slaw

4 cups fresh broccoli, grated

2 cups grated carrots

2 cups shredded green cabbage

1 bunch scallions, thinly sliced on diagonal including green part

1/2 cup dried cranberries, rough chopped

1/2 cup whole cashews

1 tsp. orange zest

salt and freshly ground black pepper

Dressing; into a bowl add ingredients and whisk to combine, taste and adjust flavorings.  Slaw; add ingredients to a bowl and toss, pour over some dressing and toss, add more dressing if needed.  Cover and refrigerate until service, toss again and place onto pretty serving platter or bowl.

Mom's Classic Macaroni Salad - who doesn't love this?

1 lb. bag large elbow macaroni

4 to 5 hard boiled eggs, chopped

4 celery stalks, chopped

1/2 red bell pepper, seeded and diced

4 scallions, chopped including green part

1/4 cup fresh parsley, chopped

Dressing

1/2 cup mayonnaise

2 Tbl.  sour cream

2 Tbl. pickle relish (I like dill or bread and butter pickles, not sweet)

1  tsp. sugar

2 tsp. white wine vinegar 

salt and freshly ground black pepper

1 tsp. yellow mustard or Dijon

Into a pot of boiling salted water, add pasta and cook al dente, drain well and rinse in cold water, then add to a bowl of ice cubes and water to chill.  When chilled, drain well and pat dry with paper towels.  Place into a large bowl and add eggs, celery, bell pepper, scallions and parsley.  Dressing; into a bowl whisk the ingredients, taste and adjust flavorings.  Pour over salad and toss to combine, cover and chill.  When ready to serve pour into a pretty serving bowl and garnish with some parsley.  Additions; shredded cheddar cheese, diced cooked ham, canned and drained albacore tuna.

Dorothy's Delicious Summer Fresh Corn Salad

7 ears fresh corn

1 large red bell pepper, seeded and diced

1 medium red onion, julienned

4 stalks celery, sliced including leafy tops

1/4 cup fresh parsley or cilantro, chopped (or mixture of both)

Dressing

1/3 cup olive oil or canola oil

2 Tbl. cider vinegar

1 Tbl. honey

salt and freshly ground black pepper

Tabasco, to taste

pinch of red pepper flakes

With a sharp knife over a towels, slice off kernels and place into a bowl.  Dressing; into a jar with lid add ingredients and shake well, taste and adjust flavorings.  Add remaining salad ingredients to bowl and pour over some dressing tossing to combine.  Cover and chill.  When ready to serve place into pretty serving bowl.

Authentic Monte Cristo Sandwich - one of my all time favorites.  Mom didn't make them too often, but when she did we all wanted more than one.

1/4 cup whole milk

2 eggs

salt and freshly ground black pepper

Butter, soft

12 slices white bread (get a good quality, mom used to make her own, well of course she did most moms did back then)

8 slices deli turkey

8 slices deli black forest ham

8 slices Swiss cheese

Powdered sugar, sifted

Red currant jelly, I personally like Raspberry

Into a shallow dish beat milk and eggs, season with salt and pepper.  Butter 4 slices of the bread on one side.  Place 2 slices of turkey, ham and cheese onto each piece and top with third slice of buttered bread.  Trim crusts and secure with toothpicks and dip each sandwich into milk mixture, being sure to really coat the bread (similar to French toast).  Heat a large skillet adding a little butter and place sandwiches to fry until golden brown on bottom, then flip and fry to golden on there side.  Transfer to a plate, sprinkle with powdered sugar and serve with jelly.

Mom's Simple Navy Bean Soup

1 lb. dried navy beans, soaked overnight and drained (see package instructions)

1 smoked ham hock

1 large onion, chopped

2 garlic cloves, minced

2 tsp. dried thyme

3 large carrots, peeled and chopped

2 celery stalks, sliced

salt and freshly ground black pepper

Tabasco

2 cups chicken stock

6 cups cold water

Into a large Dutch oven add a drizzle of oil and pat of butter.  Add onions and saute for a few minutes to soften, but not brown, add garlic, add carrots and celery cooking a couple of minutes, stir in thyme.  Add beans, ham hock and 6 cups of cold water and 2 cups chicken stock, bring to a boil then cover and reduce heat to low cooking about 1 hour.  When beans are tender, remove ham hock and let cool slightly, remove meat and discard bone, skin and fat.  Chop meat and add back to soup.  Taste and season with salt, pepper and Tabasco.  Note; if desired you can also add 1 cup of diced tomatoes in juice.  Serve with homemade biscuits.

Mom's Creamy Tomato Soup - I have always loved tomato soup and grilled cheese, but I like my grilled cheese dipped into pure maple syrup, so good.

5 slices thick cut bacon, finely chopped

2 garlic cloves, minced

1 medium yellow onion, finely chopped or you can use shallots (that is usually what I do)

1 large carrot, peeled and finely chopped

3 Tbl. tomato paste

1 tsp. sugar

1 Tbl. all purpose flour

5 cups chicken stock (good quality)

1 bay leaf

1/2 cup heavy whipping cream

1 (28 oz.) can whole tomatoes in juice, crushed by hand

salt and freshly ground black pepper

Into a large Dutch oven add bacon and cook to brown and crisp, remove bacon fat and add 1 Tbl. butter and add onion, carrot cooking a few minutes then add garlic cooking everything about 10 minutes.  Add tomato paste and cook stirring for about 2 minutes.  Whisk in the flour and cook stirring 1 minute.  Add stock, sugar, tomatoes with juice and bay, bring to a boil, reduce to simmer cooking about 30 minutes.  Either using a stick blender or food processor puree the soup and place back into pot if using a food processor, stir in whipping cream, taste and add salt and pepper. 

Mom's Asian Chicken Salad

1 lb. boneless, skinless chicken breasts

1 head iceberg lettuce, thinly sliced

1 red bell pepper, seeded and thinly sliced

1 carrot, peeled and shredded

1 cucumber, peeled, seeded and thinly sliced - (I use English cucumber)

5 scallions, thinly sliced on diagonal including green part

1/2 cup fresh cilantro, chopped

1/2 cup roasted peanuts

black sesame seeds (garnish)

Dressing

3 tsp. fresh ginger, peeled and grated

pinch of sugar

2 Tbl. rice vinegar

1 fresh lime, juiced

1 Tbl. soy sauce

1 tsp. chili paste

2 tsp. fish sauce

1/4 cup canola oil

Season chicken with salt and pepper.  Into a large saute pan, add a drizzle of oil and get sizzling hot, add chicken and sear on both sides, turn down heat and cook chicken to done.  Remove and let rest.  Slice into thin strips, and chill in refrigerator.  Salad; into a bowl add salad ingredients and toss to combine.  Dressing; into a jar with lid add ingredients and shake well, taste and adjust flavorings.  When ready to serve, pour a little dressing over salad and toss to combine. Pile onto a serving platter, arrange chicken on top and pour over more dressing.  Sprinkle on extra cilantro and some black sesame seeds.

Dorothy's Beef with Mushrooms

2 lbs. ground beef chuck
1/2 onion, grated
2 tsp. Worcestershire sauce
2 tsp. Tabasco
1 tsp. ground allspice
salt and freely ground black pepper
1/2 cup vegetable oil
1 lb. mushrooms, thinly sliced
3 sliced bacon, finely chopped
5 Tbl. butter
1/3 cup all purpose flour
6 garlic cloves, crushed
1 yellow onion, finely chopped
2 carrots, peeled and finely chopped
2 celery stalks, finely chopped
1 bouquet garni (6 sprigs fresh thyme, 6 sprigs parsley, 1 bay leaf tied with kitchen twine)
1/4 cup tomato paste
2 cups red wine
2 Tbl. sherry vinegar
Fresh parsley, chopped

Into a bowl combine beef, onion, Worcestershire, Tabasco, allspice, salt and pepper and mix to combine.  Form mixture into four 5-inch oval patties about 1-inch thick and place onto a cutting board.  Cover with plastic wrap and refrigerate.  Into a large saute pan, add oil and mushrooms cooking and string to brown, season with salt and pepper and place into a bowl.  Add bacon to pan and cook stirring about 4 minutes.  Using a slotted spoon transfer to paper towels. Add patties to pan and cook turning once until brown and cooked through.  Transfer to serving platter.  Discard all oil except 3 Tbl. and add 3 Tbl. butter, flour and whisk stirring constantly until lightly browned about 6 minutes.  Add garlic, onion, carrot, celery and bouquet garni and cook about 3 minutes.  Whisk in tomato paste cooking and stirring about 3 minutes.  Whisk in wine and cook stirring to reduce abut 3 minutes.  Add 1 1/2 cups water and bring to a boil cooking to thicken gravy.  Pour gravy through a fine mesh strainer into a bowl and press on solids, discard solids.  Stir in remaining butter and sherry, taste and season with salt and pepper again, stir in cooked mushrooms.  To serve; spoon gravy over steak patties and varnish with bacon and parsley.

Mom's Red Beans and Rice - another one of her Louisiana recipes my mom took to when living in Baton Rouge

1/4 cup canola oil
6 garlic cloves, finely minced
7 stalks celery, finely chopped
2 large yellow onions, finely chopped
2 green bell peppers, seeded and finely chopped
salt and freshly ground black pepper
1 1/2 tsp. cayenne
1 Tbl. dried thyme
1 lb. dried kidney beans, soaked overnight
4 bay leaves
2 smoked ham hocks
1 Tbl. Tabasco, I actually like more
Cooked white rice (for serving)
Scallions, thinly sliced on diagonal including green part (garnish)

Into a large Dutch oven add oil along with garlic, celery, onions, pepper, salt and pepper cooking and stirring about 15 minutes.  Add thyme, oregano, cayenne and stir abut 2 minutes.  Add beans, bay, ham hocks and 6 cups water bringing to a boil.  Reduce heat to low and cover cooking until beans and ham are tender about 2 hours.  Remove hocks, remove and discard bones and skin and finely chop the meat, returning to pot, along with Tabasco stirring to combine.  When ready to serve place rice in bowls and serving beans over topping with scallions and extra Tabasco.  I like hot crunchy garlic bread and a tossed salad.

Dad's Mom, Milly's German Pot Roast - my grandmother Hinz made this when my dad was growing up and mom occasionally made it too.

1 (5 lb.) beef bottom round roast
2 cups red wine
1 1/2 cups red wine vinegar
3 large onions, thinly sliced
1 large carrot, peeled and thinly sliced
1 bouquet garni (1 Tbl. pickling spices, 12 whole cloves, 7 whole black peppercorns, 3 bay leaves, 3 sprigs fresh thyme, 2 sprigs fresh parsley) wrap in cheesecloth tied with kitchen twine.  
4 sliced bacon, finely copped
4 Tbl. butter
3 Tbl. all purpose flour
2 Tbl. sugar
1/2 cup golden raisins
6 gingersnaps (yes, I mean the cookies) and gingersnaps are one of my favorite cookies
1/2 lemon, juiced
1/4 cup fresh parsley, chopped
salt and freshly ground black pepper

Season beef with salt and place into a large bowl.  Into a saucepan add wine, vinegar, 1 onion, carrot, bouquet garni and 4 cups of water to a boil, pour over beef.  Cover and refrigerate turning once or  twice for 3 days.  Remove beef from marinade and pour marinade through a fine mesh strainer into a bowl.  With paper towels, pat beef dry.  Into a large Dutch oven add 2 Tbl. butter and bacon and cook to render bacon fat.  Transfer with a slotted spoon the bacon to a plate.  Add beef and cook turning to brown all over.  Remove to a plate.  Heat oven to 325 degrees.  Add remaining onions to Dutch oven and cook stirring to lightly brown and caramelize.  Return browned beef to pot with reserved marinade and sachet; bring to a boil, cover and bake for about 2 1/2 hours.  Transfer beef to a serving platter and pour once again the sauce through a fine mesh strainer into a bowl.  Return Dutch oven to stove and add remaining butter, whisk in flour cooking 1 minute add sugar and cook about 5 minutes.  Add sauce, raisins, gingersnaps and juice.  Return beef to sauce and bring to a simmer covered for about 15 minutes.  Remove beef and thinly slice arranging on serving platter.  Spoon sauce over and top with cooked bacon and parsley.  Serve with potatoes and a vegetable.

Our Favorite Mom Casserole - Hamburger Green Bean/Potato Casserole

Potatoes
2 lbs. russet potatoes, peeled and cut into chunks
1/2 package cream cheese, soft
1/2 stick butter, soft
Milk or whipping cream (I use cream)
salt and freshly ground black pepper
1/4 cup fresh parsley, chopped
Meat Mixture
1 1/2 lbs. ground beef (I use ground turkey)
1 large onion, chopped
2 garlic cloves, finely minced
2 cans whole green beans, drained (I use fresh and steam first, my mom sometimes used fresh in this casserole too)
salt and freshly ground black pepper
2 (10 3/4 oz.) cans condensed tomato soup (I like using tomato bisque)
1/2 cup sharp Cheddar cheese, shredded (optional)

Into a pot of boiling salted water, add potatoes and cook to tender, drain well and place back into pot.  Into the with drained potatoes, add butter and cream cheese mashing well to combine.  Season with salt and pepper and pour in milk or cream a little at a time while mashing to get a somewhat thick consistency.   Spray a 13x9 baking dish with some cooking spray.  Into a large saute pan, add drizzle of oil and add onions cooking to soften, add garlic and cook a couple of more minutes.  Remove from pan and add meat, crumbling, seasons with salt and pepper and brown cooking to done.  Drain well and place back into pan with onions and garlic.  Stir in condensed soup and mix to combine, add beans and mix to heat through.  Pour this mixture into baking dish and top with mashed potatoes.  I usually place baking dish onto baking sheet so noting bubbles over into oven.  Bake about 40 minutes to hot and bubbly.  If adding cheese, remove from oven and turn on broiler. Add cheese on top of potatoes and place under broiler to melt.  This is comfort food to make you smile.  Serve with a tossed salad.

Canadian Meat Pie - this was actually my ex-mother-in-laws Olive's recipe.  She was a Canadian and lived in Vancouver. She shared this recipe with my mom who liked it, so did my dad.

Pastry Dough
2 1/2 cup all purpose flour
1 tsp. dry mustard
1/2 tsp. fresh lemon zest
1/2 tsp. salt
16 Tbl. butter, chilled and cubed
1 lemon juiced
Filling
2 cups russet potatoes, peeled and finely chopped
2 Tbl. canola oil
1 1/2 lbs. ground pork
5 garlic cloves, minced
1 medium yellow onion, finely chopped
1 large carrot, peeled and finely chopped
1/2 cup apple cider (not vinegar)
1/2 tsp. celery seed
1/2 tsp. ground cloves
1/4 tsp. ground nutmeg
1/2 tsp. ground ginger
2 bay leaves
freshly ground black pepper
1 egg, mixed with 2 Tbl. milk (egg wash)
1/2 tsp. ground cinnamon

Dough; whisk together flour, mustard, zest, and salt in bowl; add butter, and using your fingers, rub mixture until pea-size crumbles form. Add lemon juice and 7 Tbl. ice-cold water, and stir with a fork until dough just comes together. Transfer to a work surface and form into a ball; halve and form each half into a disk. Wrap disks in plastic wrap and refrigerate for 1 hour.  Filling; bring a large saucepan of water to a boil; add potatoes, and cook until tender.  Drain, and mash until smooth; set aside. Heat oil into a large saucepan over medium-high heat. Add pork, and cook, stirring, until no longer pink, about 4 minutes. Add garlic, onions, and carrot, and cook, stirring, until soft and pork is well browned, about 20 minutes. Add cider, celery seed, cloves, nutmeg, cinnamon, ginger, bay leaves, and pepper, and cook until all liquid is evaporated, about 3 minutes. Remove from heat, remove bay leaves and stir in mashed potatoes; let filling cool completely.  Heat oven to 400 degrees.  Place 1 dough disk on a lightly floured work surface, and using a rolling pin, roll until ¼" thick. Transfer to a 9" pie plate and let excess hang over edge; pour filling into pie dish, and smooth top. Roll remaining dough disk until ¼" thick, and place over filling. Trim dough sheets to within 1" of edge of pie dish, fold edge underneath itself, and crimp with your fingers or a fork. Brush with egg wash, and using a paring knife, cut four 2-inch slits in the top of the pie. Bake until pastry is golden brown and filling is heated through, about 50 minutes.

Mom's Chicken Gumbo - when my parents moved to Baton Rouge, LA mom learned to make this from one of her Louisiana friends.  My dad was with Shell Oil and they lived in Baton Rouge for a number of years - loving it and disliking it (mostly the heat)

2 lbs. chicken with skin on (I use only breast meat as I don't like the other parts)
salt and freshly ground black pepper
1/2 lb. andouille sausage, cut into 1/2-inch pieces
5 slices bacon, sliced
1 cup all purpose flour
3 celery stalks, finely chopped
1 yellow onion, finely chopped
1 green bell pepper, seeded and finely chopped
2 tsp. dried thyme
1 tsp. cayenne
1/2 cup canola oil
1 can whole tomatoes
6 garlic cloves, minced
1 bay leaf
2 cups okra, trimmed and cut into 1/2-inch slices
4 cups chicken stock (good rich quality or homemade)
Tabasco
Fresh parsley, chopped
Cooked hot white rice for serving

Into a large Dutch oven add 1/4 cup of the oil.  Season chicken with salt and pepper and add chicken pieces to pot, do not overcrowd and cook to lightly browned.  Transfer to a place and continue cooking.  Add sausage and bacon to pan and cook to render fat and bacon is browned, transfer to plate with chicken.  Add remaining oil and reduce to medium low, whisk in flour and cook constantly to achieve a dark brown color, do not allow to burn or you will have to start all over.  Add the holy trinity; the celery, onion and pepper cooking to soften.  Add thyme, cayenne, tomatoes, garlic and bay leaf cooking about 4 minutes.  Return chicken, sausage and bacon to pot with okra and stock and bring to a boil, reduce to medium and stir occasionally until chicken is cooked through and okra is tender, about 30 minutes.  Remove chicken from pot and let cook for 5 minutes.  Discard bones and skin and thickly shred chicken and add back to pot.  Taste and seasons with salt, pepper and Tabasco.  Serve over rice and top with parsley.  Serve with hot crunchy garlic bread and a tossed salad.  

Mom's Gourmet Chicken Bake

1 1/4 cups wild rice
1 can each; cream of chicken, cream of celery and cream of mushroom soup
1/2 cup milk
1/2 cup slivered almonds, lightly toasted
1/4 cup melted butter
1/2 cup sherry (the good stuff you would drink)
1/4 cup freshly grated Parmesan cheese
1 can artichoke hearts, drained well and halved
10 boneless skinless chicken breasts, sliced in half
1/4 cup fresh parsley, chopped (garnish)

Preheat oven to 275 degrees.  Lightly grease a 13x9 baking pan.  Sprinkle rice over bottom of pan.  Into a bowl mix the soups with the melted butter, milk and sherry and pour over some to cover rice.  Place the chicken pieces on the rice, top with artichokes pieces and pour over remaining soup mixture.  Sprinkle on almonds and cheese and bake in 275 degree oven for about 2 1/2 hours.  Remove and sprinkle on parsley.  

Mom's Teriyaki Salmon

6 (6 to 8 oz.) salmon fillets, skin on
3/4 cup soy sauce
3/4 cup mirin
6 Tbl. sake
1/4 cup sugar
3 scallions, sliced into about 2-inch pieces on diagonal
Toasted sesame seeds

Into a saucepan add soy, mirin, sake and sugar bing to a boil stirring to dissolve sugar, remove from heat and let cool.  Place salmon in ziplock style bag and pour in marinade, seal and refrigerate abut 4 hours.  Rub grill with some oil on a paper towel.  Pour marinade into a saucepan and bring to a boil and cook reducing by half abut 15 minutes.  Place salmon on grill and cook turning once and basting with boiled marinade regular cooking to desired doneness.  Place salmon onto serving platter, drizzle with a touch of marinade and sprinkle on sesame seeds and scallions.  Serve with stir fried rice or steam white rice and coleslaw.

Mom's Swiss Steak - she loved this dish

1 (2 1/2 lbs. round steak, cut about 1-inch thick and cut into serving pieces)
All purpose flour
salt and freshly ground black pepper
3 Tbl. canola oil
1 large onion, thickly julienne cut
1 garlic clove, chopped
2 cups pureed tomatoes
1/2 tsp. each; dried thyme, sage and marjoram

Into a bowl add some flour, with thyme, sage and marjoram.  Season meat with some salt and pepper and dredge into flour mixture shaking off excess.  Into a large saute pan, add 2 Tbl. of oil and place steak in pan cooking about 10 minutes per side to brown.   Remove steak from pan and add drizzle of oil along with onions cooking and stirring a few minutes, then add garlic cooking for a few minutes.  Return steak to pan on top of onions and and add the pureed tomatoes to pan.  Cover pan with lid and and simmer about 1 hour and 15 minutes spooning sauce occasionally over beef.  About 20 minutes before cooked add bell pepper, cover and continue cooking.  To serve; place meat onto serving platter, and add sauce with vegetables, serve with mashed potatoes and a garden salad.

Dorothy's Meat Loaf - every family has to have a meatloaf recipe.  I personally love cold meatloaf sandwiches

2 lbs. ground beef (I use ground dark meat turkey)
1/2 lb. ground pork
2 eggs, beaten
1 large onion, finely chopped
1 medium bell pepper, seeded and diced
3 garlic cloves, minced
1 Tbl. Worcestershire sauce
salt and freshly ground black pepper
1/2 cup ketchup
1 Tbl. Dijon
1 cup fresh bread crumbs (possibly more)
1/2 cup fresh parsley, chopped
1/4 cup whipping cream or milk
1/4 cup fresh basil, chopped (she didn't add this, but I do)
Topping
1/2 cup ketchup
1 Tbl. honey
1 Tbl. Dijon

Preheat oven to 375 degrees.  Into a large saute pan, add drizzle of oil and pat of butter, add onions and bell pepper cooking to soften, stir in garlic and cook a few minutes.  Remove and cool mixture.  Into a bowl add bread crumbs and cream or milk and mix to combine.  Into a large bowl add meats, cooled veggie mixture, eggs, Worcestershire, ketchup, Dijon, parsley, basil and bread mixture.  With your hands gently mix to combine.  If you feel it's too wet, add some more bread crumbs.  Lightly spray a 13x9 baking pan and pour in meat mixture forming into a wide loaf shape.  Place into oven and bake about 1 to 1 1/2 hours or until cooked through, 160 degrees.  Just before it's done, mix the topping mixture if desired and pour over meatloaf.  Continue baking,then turn on broiler and place under broiler to get bubbly and sticky hot. When meatloaf is done, remove and let rest about 15 minutes before slicing into.  Serve with twice baked potatoes or baked potatoes, a tossed salad and some hot fresh rolls.  Makes perfect leftovers and delicious sandwiches.  

Mom's Really Good Hearty Meat Sauce 

6 slices bacon, sliced
2 Tbl. dried basil
3 garlic cloves, minced
2 Tbl. sugar
1 1/2 tsp. fresh thyme, chopped
2 tsp. fresh rosemary, chopped
1 large onion, diced
2 lbs. ground chuck
1 cup dry red wine (good quality you would drink)
1 (28 oz.) can whole tomatoes (Cento are best)
1 small can tomato sauce
1 bay leaf
salt and freshly ground black pepper
1 Tbl. butter

Into a large Dutch oven add bacon and cook to just browned, if there is too much bacon fat remove some of it and add onions and cook to soften, stir in meat and continue cooking and stirring to brown.  Stir in garlic and herbs including baby leaf, taste and season with salt, pepper and sugar.  Stir in wine, add tomatoes with juice breaking up tomatoes with your fingers add tomato sauce.  Cover and simmer for about 1 hour, taste and adjust flavorings, stir in butter to melt.  Serve over hot pasta, along with a tossed salad and hot crunchy garlic bread.  A nice hearty red wine is perfect.

Mom's Chicken Rice Casserole

7 chicken breasts (bone in and skin on), rinsed in cold water and patted dry with paper towels
1 1/2 cups water
1/2 cup sherry (something you would drink)
salt and freshly ground black pepper
1 tsp. curry powder
1 onion, julienned
1 can water chestnuts, drained and sliced
3 celery stalks, sliced
2 cups mushrooms, sliced
4 Tbl. butter
1 (6 oz.) package Long Grain and Wild Rice (such as Uncle Ben's)
1 cup sour cream
1 (10 3/4 oz.) can cream of chicken soup
1/2 cup slivered almonds (lightly toasted)
Fresh parsley, chopped garnish

Into a large Dutch oven add chicken, water, wine, salt, pepper, curry, onion and celery.  Cover and simmer 1 hour.  Remove from heat and strain, reserving broth.  When chicken is cooled remove meat and discard skin and bones.  Cut into pieces.  Heat butter into a large saute pan and add mushrooms cooking and stirring to lightly golden brown.  Into a saucepan cook rice according to package directions using the seasoning packet and reserved broth as part of the liquid to cook rice in.  Into a large casserole add cooked cut chicken, cooked mushroom and cooked rice.  Into a bowl add sour cream and soup mixing and stir into chicken mixture.  Top with slivered almonds and cover with foil baking about 45 minutes.  Uncover and bake 15 more minutes.  Remove and sprinkle with parsley.

Mom's Tuna Noodle Casserole

1 lb. wide egg noodles
1 onion, diced
2 cups frozen peas, thawed
3 celery stalks, sliced
1 small package button mushrooms, sliced
2 cans (not the little ones) albacore tuna in water, drained and flaked
1/2 package cream cheese, soft
salt and freshly ground black pepper (not too much salt)
1 can cream of mushroom soup or make your own which is what I do, sometimes mom did too, depending on how busy she was
Splash of milk
1/2 cup Cheddar cheese, shredded
1 cup fresh bread crumbs
2 to 3 Tbl. melted butter
fresh parsley, chopped

Preheat oven to 350 degrees.  Into a pot of boiling salted water add pasta and cook al dente, drain well.  Into a large saucepan add mushroom soup, milk and cream cheese, simmer and stirring to melt cream cheese.  Taste and season with salt and pepper.  Into a saute pan, add drizzle of oil and add onions and celery, cooking and stirring to soften, add mushrooms cooking and stirring to brown.  Pour this into cooked pasta and stir in soup mixture, adding more milk to thin out if needed.  Stir in cheese, gently stir in tuna, don't want to break it up too much, stir in peas and pour into a 13x9 baking pan.  Into a small saute pan, add bread crumbs and melted butter, stirring and cooking to brown up slightly.  Stir in parsley and pour this over casserole.  Bake for about 40 minutes to hot and bubbly. 

Dad's Favorite Pan Fried Trout - so easy and delicious - they loved to go fishing in NE and catch trout on vacation with the relatives.

6 trout fillets, skin removed and any bones
salt and freshly ground black pepper
1 1/2 cups all purpose flour
1 stick butter
Dijon mustard
Lemon wedges
Fresh parsley, chopped (garnish)

Into a large saute pan, melt butter but do not burn.  Onto each fillet, spread a touch of Dijon, sprinkle with salt and pepper and roll each fillet into flour to coat.  Add trout to pan and cook to golden brown and flip over cooking other side.  Remove to a heated serving platter and continue cooking fish.  Add lemon wedges to platter and sprinkle fish with some fresh chopped parsley.  Serve with oven baked fries and crisp coleslaw.  

Mom's Chicken Cordon Bleu - this was considered a very she-she-la-la dish in our home

4 chicken breasts skinless and boneless

4 thin slices deli ham   

1/2 pound Swiss, grated - I use Gruyere

1/4 cup all-purpose flour

salt and freshly ground black pepper

1 cup bread crumbs - I use Panko breadcrumbs

4 sprigs fresh thyme, leaves only

1 clove garlic, peeled and finely minced

2 Tbl. unsalted butter, melted

2 eggs

2 Tbl. milk

Fresh parsley, chopped

Sauce

2 Tbl. butter

2 Tbl. all purpose flour

1 tsp. chicken base or a chicken bouillon cube

1 cup milk

1 Tbl. Dijon

1 tsp. Worcestershire sauce

1/2 cup Parmesan cheese, grated

Preheat oven to 350 degrees.  Chicken; lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 1 slice of prosciutto or ham over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight, secure with toothpicks. Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic, salt, pepper, and melted butter.  Beat together the eggs.  Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and transfer the chicken onto it. Bake for 20 to 25 minutes until browned and cooked through.  Remove picks from chicken and place onto serving platter, drizzle over some sauce serving extra on side.  Sprinkle on parsley.  Sauce; into a saute pan, add butter and melt. Whisk in the flour and continue whisking for 1 minute.  Pour in the milk, chicken base or bouillon, salt and pepper.  Cook stirring on simmer about 5 minutes.  Remove from heat and stir in Dijon, Worcestershire and cheese, melting cheese.

Mom's Sloppy Joe's - always loved these

1 1/2 lbs. ground beef (I use ground turkey)
1 large onion, diced
2 garlic cloves, minced
1 red bell pepper, seeded and diced
1 ruby red tomato, seeded and diced
1 (8 oz.) can tomato sauce
1/4 cup ketchup
3 Tbl. tomato paste
1/4 cup apple cider vinegar
2 tsp. Worcestershire sauce
2 tsp. chili powder
1 tsp. paprika
1 Tbl. brown sugar
salt and freshly ground black pepper
Tabasco
Good quality burger buns
Slices of cheese, if desired

Into a large saute pan, add drizzle of oil and add meat cooking to brown.  Stir in onions, pepper and garlic cooking to soften.  Add tomato and cook a few minutes.  Season with salt, pepper and Tabasco.  Stir in tomato paste and cook stirring about 2 minutes, add sauce, ketchup, vinegar, Worcestershire sauce, sugar, chili powder and paprika stirring to combine.  Cover and simmer for about 20 minutes, taste and adjust flavorings.  If at any time it looks too thick, add just a touch of chicken stock or water.  Butter buns and heat place bottom of buns onto serving platter and top with sloppy mixture, add cheese if desired and add top bun.  Serve with crisp french fries and coleslaw.  Add slices of white onion, pickle slices if desired.

Mom's Apple Ginger Cake

1/4 cup butter, melted

2 large crisp sweet apples, peeled, cored and thinly sliced

1/3 cup brown sugar, packed

Cake

1/2 cup butter, melted

1/2 cup molasses

1/2 sugar

1/3 cup brown sugar, packed

1 egg

2 cups all purpose flour

1 tsp. baking soda

1 tsp. cinnamon

1 tsp. ground ginger

1/2 tsp. ground cloves

1/2 tsp. salt

1/4 tsp. ground nutmeg

1/2 cup hot coffee

Into a 9-inch square baking pan, pour in melted butter then arrange apples over butter and sprinkle with brown sugar.  Cake; into a mixing bowl with electric mixer combine butter, molasses, sugars and egg mixing well.  Combine dry ingredients and add to sugar mixture alternating with hot coffee.  Mix well and pour over apples.  Bake for about 45 to 50 minutes.  Remove to cooling rack, cool about 5 minutes then loosen sides with a knife and invert onto serving plate or platter.  Serve with freshly whipped cream or lemon curd.

Mom's Oh My... Do I Love This Sour Cream Raisin Pie

2 cups sour cream

1 1/2 cups sugar

3 Tbl. all purpose flour

3 egg yolks

1 cup dark raisins

1 tsp. fresh lemon zest

3 egg whites

1/2 tsp. cream of tartar

3/4 cup sugar

1 (9-inch) homemade pie shell

Into a heavy bottomed saucepan add the sour cream, 1 1/2 cups sugar, flour, egg yolks, zest and raisins stirring together.  Heat over medium heat until thick and bubbly stirring constantly. Keep warmed.  Meringue; place whites and cream of tartar into a mixing bowl and beat on high gradually adding sugar 1 Tbl. at a time for about 4 minutes to achieve stiff glossy peaks.  Preheat oven to 350 degrees.  Pour filling into prepared pie shell and spread meringue over filling in high peaks.  Bake for about 15 minutes.  Remove and cool for about  1 hour.  Chill for at least 4 hours before serving.  Cover leftovers.

Bananas Foster - once my parents moved to Baton Rouge, this became one mom's favorite desserts to make and eat

1 1/2 cups dark brown sugar

8 Tbl. butter

pinch of salt

1 tsp. cinnamon

1/4 cup heavy whipping cream

6 large bananas, halved lengthwise and then halved crosswise (I don't like my bananas to ripe)

3/4 cup dark rum

Vanilla ice cream

Into a heavy saute pan, mom used her cast iron pan.  Add butter to melt, then stir in brown sugar, salt and cinnamon and cook stirring to bubbly.  Stir in cream and gently stir in bananas and stir for about 10 minutes.  Remove pan from burner and stir in rum to combine.  Tip the pan toward open flame to ignite and let mixture flame for just a few seconds. To serve; place bananas into serving bowls with some of the sauce and top with ice cream.  

The Classic Tunnel of Fudge Cake - did you know that in 1966 a woman named Ella Helfrich took second place in the annual Pillsbury Bake-Off with her recipe for this cake?  It has a delicious gooey fudge as its center and was an overnight sensation.  In 1966 the cake was in the Pillsbury Busy Lady Bake-Off recipes cookbook.  I think every mother of this era including mine made this cake and then all of us daughters made it too.  Pillsbury received more than 200,000 written requests for the pan she used for the cake, and this was way before e-mail) you actually had to write a letter.  The company who produced the bundt pan had to go into overtime production to meet the sales demands.

3 1/2 sticks butter, soft

1 3/4 cups sugar

6 eggs

2 cups powdered sugar, sifted

2 1/4 cups all purpose flour

3/4 cu unsweetened cocoa powder (use a good quality)

1 Tbl. chocolate extract

2 cups walnuts, chopped

Glaze

3/4 cup powdered sugar, sifted

1/2 cup unsweetened cocoa powder

1/2 tsp. chocolate extract

1 to 2 Tbl. warmed milk

Preheat oven to 350 degrees.  Grease and flour a 12-cup plain Bundt pan.  Into a bowl of electric mixer beat butter and sugar to light and creamy.  On low add eggs one at a time.  Gradually add powdered sugar, mixing well.  Add flour, cocoa, extract and walnuts to just combine.  Scrape batter into pan and smooth top.  Bake on center rack for 55 to 62 minutes, cake will not be done in center, but the top will be dry and separate slightly from the sides of pan.  Remove and let stand on wire rack for 1 hour.  Remove from pan by inverting onto rack and cool completely.  Into a bowl whisk the glaze ingredients to smooth.  Place a sheet of parchment or wax paper under rack to catch drips.  Spoon glaze over top of cake and let drip down sides.  Let stand to set glaze then transfer to a cake plate.  Store in refrigerator.

Mom's Easy Blackberry Triffle - we used to pick fresh blackberries all the time when they were ripe and mom would freeze them, make jam, pies, cakes and this recipe.  Note; you can either make your own pound cake which she always did or purchase a store bought one.

2 pints fresh blackberries
sugar to taste (depending on how sweet berries are)
1 lb. cake
2 cups heavy whipping cream
1/4 cup powdered sugar, sifted
1 tsp. pure vanilla extract

Into a bowl add berries and sprinkle with some sugar to taste, let macerate for about 1 hour.  Cut the pound cake into 2-inch cubes.  Into a bowl add whipping cream and beat in powdered sugar and vanilla to just stiff peaks.  Get a deep sided glass triffle bowl and arrange some of the pound cake in bottom, add some whipped cream, berries with juice and keep layering.  Top with more whipped cream, fresh blackberries and mint leaves, or I like chocolate curls on top.

Dad's Favorite Pecan Pie

1 1/2 cups halved pecans, lightly toasted

2 eggs

1 cup sugar

3/4 cup dark corn syrup

2 Tbl. butter, melted

2 tsp. pure vanilla extract

1/2 tsp. salt

1 (9-inch) deep dish unbaked pie shell (homemade like mom made is best)

Into a bowl whisk the eggs, sugar, corn syrup, vanilla and salt and stir in pecans.  Pour filling into pie shell and bake for about 55 minutes or until set.  To prevent excessive bowing on crust after about 20 minutes use some foil to guard edges of crust.  When baked,  remove to cooling rack to set.  Serve with vanilla ice cream or freshly whipped cream.  Note; you can also add a splash of brandy to the egg mixture.

My Favorite German Chocolate Pie

1 1/2 cups sugar

2 Tbl. all purpose flour

3 Tbl. cocoa - good quality

1/2 cup pecans, chopped

1/2 cup sweetened flaked coconut

1 tsp. pure vanilla extract

1 can Eagle Brand condensed milk

1/4 cup melted butter

1 (9-inch) unbaked pie shell - homemade is best or you can also use a graham crust (pre- bake it first though)

Preheat oven to 350 degrees. Into a large bowl add sugar, flour and cocoa whisking to combine. Stir in remaining ingredients and mix to combine and pour into pie shell. Bake for about 45 minutes or until set in the middle.  

My Sister Sandy's Favorite Sour Cream Chocolate Cake - we all loved this though

2 cups all purpose flour

2 cups sugar

1 cup water

3/4 cup sour cream

1/2 cup Crisco

1 1/4 tsp. baking soda

1 tsp. salt

1/2 tsp. baking powder

2 eggs

1 tsp. pure vanilla extract

4 oz. unsweetened chocolate, melted

Frosting

1/3 cup butter, soft

3 oz. unsweetened chocolate, melted

3 cups powdered sugar, sifted

2 tsp. pure vanilla extract

3 Tbl. milk or cream

Preheat oven to 350 degrees.  Cake; into a mixing bowl of electric mixer beat sugar, water, sour cream and shortening to combine, ten beat in eggs, vanilla and melted chocolate.  Mix the dry ingredients to combine and pour into wet beating on low and scraping sides of bowl.  Pour batter into either a 13x9 baking pan or 2 (9-inch) rounds lightly greased pans.  Bake between 30 to 50 minutes depending on size of pan, check after 30 minutes with a wooden pick inserted in center of cake. Remove and cool completely.  Frosting; into a bowl of electric mixer beat butter and chocolate and mix in powdered sugar, vanilla and milk to achieve a thick consistency.  Frost cooled cake. 

Mom's Sour Cream Banana Cake

Cake

1/4 cup butter, soft

1 1/2 cups sugar

2 eggs

1 tsp. pure vanilla extract

1 3/4 cups all purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 cup sour cream

1 cup ripe bananas, mashed

Topping

1/4 cup butter

3/4 cup light brown sugar, packed

1/4 cup half and half

3/4 cup shredded coconut

1/4 cup pecans, chopped

Preheat oven to 350 degrees.  Cake; into a bowl of electric mixer cream butter and add sugar beating to light and fluffy.  Beat in eggs one at a time, add vanilla.  Into another bow sift the dry ingredients and add to creamed mixture alternating with sour cream.  Add bananas and nuts, mixing to just combine.  Do not over mix.  Butter a 13x9 baking pan and pour in batter, spreading evenly.  Bake for 35 to 40 minutes, remove to cooling rack.  Topping; into a saucepan add butter to melt, stir in brown sugar, half and half, coconut and nuts mixing well to combine.  Spread on top of warm cake and place under broiler for about 3 minutes or until coconut is lightly browned.  Remove to cooling rack.

Mom's Famous French Dessert - everyone loved this delicious dessert

1/4 cup butter

2 cups powdered sugar

2 large eggs - I would suggest using 1/2 cup pasteurized eggs to replace the raw eggs

1 cup vanilla wafers, crushed finely

1 cup whipped cream or Cool Whip, lightly thawed - if using whipped cream add 1/4 cup powdered sugar while whipping

1 cup crushed pineapple, drained

crushed walnuts or pecans

Into the bottom of an 8-inch square baking pan, add 1/2 cup of the crushed vanilla wafers.  Into a bowl add the butter, powdered sugar and eggs and beat well with mixer to combine.  Add this mixture on top of crushed wafers in pan.  Into a mixing bowl of electric mixer beat the whipped cream and add 1/4 cup powdered sugar to almost stiff peaks.  Mix in crushed pineapple and nuts and place on top of mixture in pan. Cover topping with remaining crushed wafers.  Cover and refrigerate until chilled, cut into squares and serve.  

Mom's Luscious Angel Food Cake with Strawberries and Whip Cream

Cake

9 egg whites

1 1/2 cup sugar

1 cup cake flour

1 1/4 tsp. cream of tartar

1 tsp. pure vanilla extract

1/4 tsp. almond extract or orange extract

1/4 tsp. salt

2 packages fresh ruby red strawberries, hulled and sliced

Whipped Cream

3 cups heavy whipping cream

1/4 cup powdered sugar

1 tsp. pure vanilla extract

Berries; into a bowl add sliced berries and depending on the sweetness, add a little sugar and mix to combine.  Cake; place egg whites into a clean and very dry large bowl and let stand room temp. 30 minutes.  Sift 1/2 cup sugar and flour together twice and set aside.  Place oven rack on lowest position and preheat to 350 degrees.  Add cream of tartar, extracts and salt to egg whites beating on medium speed until soft peaks form.  Gradually fold in flour mixture about 1/2 cup at a time.  Spoon batter into an ungreased 10-inch tube pan.  Cut through the batter with a knife to remove air pockets.  Bake about 35 to 40 minutes or until lightly browned and entire top of cake appears dry.  Immediately invert pan and cool completely 1 hour.  Run a sharp bladed thin knife around side and center of pan and remove cake to serving platter.  Let cake cool completely.  Whipped cream; into a bowl add cream and start beating, add powdered sugar and vanilla whipping to almost stiff peaks.  When cake is cool cut in half about 1/3 down the cake.  Place top piece aside.  With a thin bladed sharp knife make about a 1-inch thick mote in the cake carefully removing the cake pieces, don't cut all the way down into bottom of cake, but almost.  Add some whip cream into the mote, some berries with juice, more cream, more berries almost stuffing the mote, add back some of the cake you removed and then add some more whipped cream.  Top with the cake top and you can spread more whipped cream on the sides of cake and place berries with juice on top letting juices drizzle down sides.  Chill for awhile and cut into slices, mmmmm.  One of my favorite cakes.  

Dorothy's Caramel Cake with Caramel Frosting

Cake

1 (8-oz.) container sour cream

1/4 cup milk

1 cup butter, softened

2 cups sugar

4 eggs

2 3/4 cups all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

1 tsp pure vanilla extract

Frosting
2 (14 oz.) cans sweetened condensed milk
1/2 cup light brown sugar, packed
1/2 cup butter
1 tsp. pure vanilla extract
pinch of salt

Preheat oven to 350 degrees.  Into a bowl combine sour cream and milk.  Beat butter in a mixer to creamy.  Gradually add sugar beating well.  Add eggs, one at a time beating to blend.  Combine flour, baking powder and salt and add to butter mixture alternating with sour cream mixture, beginning and ending with flour.  Beat to blend and stir in vanilla.  Pour into 2 greased 9-inch round cake pans.  Bake for 30 to 35 minutes or until wooden pick inserted comes out clean. Cool in pans on wire racks for 10 minutes, remove from pans and let cool completely.  Frosting; into a heavy saucepan add all ingredients and bring to a boil stirring constantly over medium low heat. Cook stirring constantly for about 5 minutes or until mixture thickens.  Remove from heat.  To frost; place 1 cake onto a cake stand and spread with frosting, add top layer and spread with remaining frosting.  If desired you can sprinkle with some chopped pecans.  

Mom's Perfect Blackberry Pie

6 cups fresh blackberries - we always used to go wild blackberry picking

1 cup sugar

1/4 cup tapioca

1/4 tsp. salt

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1 1/2 tsp. fresh lemon juice

1 1/2 Tbl. butter

Pie Crust

3 cups all purpose flour

1 1/2 cup shortening

1 tsp. salt

5 Tbl. water

1 egg

1 tsp. white vinegar

Crust; mix flour salt and shortening, mix in water, egg and vinegar.  Add flour and mix until dough forms and form into a ball.  Divide into 3 balls and make a top and bottom crust, place bottom crust into pie plate and chill.  You can freeze extra ball for future pie crust.  Filling; into a bowl add filling ingredients and mix to combine, pour into chilled crust and top with top crust, adding vent slits in top crust.  Place onto a baking sheet and bake in 425 degree oven for about 45 minutes.  Remove and place onto cooling rack.  Serve with vanilla ice cream or freshly whipped cream.

Spice Cookies - of course they are mom's

1 1/2 cups all purpose flour

1/2 tsp. baking soda

1/4 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. ground cloves

1/2 cup butter, soft

3/4 cup brown sugar, packed

1 egg

2 Tbl. milk

1 tsp. pure vanilla extract

1 cup dark raisins

1/2 cup walnuts, chopped

Preheat oven to 375 degrees.  Lightly spray baking sheets with cooking spray.  Into a bowl combine flour, soda, spices and salt.  Into a bowl of electric mixer beat butter until fluffy.  Add egg, milk and vanilla beating well.  Add dry ingredients beating to combined.  Stir in raisins and nuts.  Drop by teaspoonfuls 2-inches apart on baking sheets.  Bake for 10 to 12 minutes.  Remove and cool on wire racks.

My Dad's Favorite Peanut Butter/Chocolate Pie

Crust

1 1/2 cups graham cracker crumbs

4 Tbl. melted butter

1/2 cup smooth peanut butter (divided)

Whipping cream

4 cups heavy whipping cream

3 Tbl. powdered sugar

Filling

1 (8 oz.) package cream cheese, soft

3/4 cup powdered sugar

1/2 cup semisweet chocolate, melted and room temp.

3 Tbl. milk

2 Tbl. roasted peanuts, chopped

Garnishes

1/2 cup salted peanuts, chopped

1/2 cup shaved bittersweet chocolate

1 cup chocolate sauce, slightly warmed

Preheat oven to 350 degrees.  Whipping cream; into a bowl of electric mixer add whipping cream and beat with 3 Tbl. powdered sugar to almost stiff peaks.  Crust; in a bowl combine crumbs, butter, and 1/4 cup peanut butter.  Mix well and press into 9-inch pie pan.  Bake for abut 8 minutes, remove from oven and cool.  Filling; using an electric mixer beat the cream cheese with sugar to smooth.  Add the remaining 1/4 cup of peanut butter and chocolate, beating to smooth.  Add the milk and peanuts and beat well. Fold half of the whipped cream into the peanut butter mixture and place into baked cooled pie shell.  Cover with plastic wrap and refrigerate until firm for about 2 hours.  Remove from frig and spoon the remaining whipped cream over pie.  Garnish with peanuts, chocolate shavings and chocolate sauce.

Mom's Chocolate Mousse - my dad, Robert the chocolate fanatic loved this

1 2/3 cups heavy whipping cream

2 tsp. pure vanilla extract

pinch of salt

4 egg whites

1/2 cup sugar

6 oz. bittersweet chocolate, melted and cooled

Chocolate shavings (garnish)

Into a large bowl of electric mixer beat the whipping cream, vanilla and salt to stiff peaks.  Into another bowl beat the egg whites to soft peaks.  Slowly add sugar and continue beating to stiff peaks form with the egg whites.  Add melted chocolate to egg whites and gently fold to incorporate.  Fold in whipped cream and fold to completely incorporate.  Place into serving glasses and garnish with chocolate shavings.

Mom's Simple Pound Cake

16 Tbl. butter, soft

3 cups cake flour, sifted

3 cups sugar

2 tsp. pure vanilla extract

1/2 tsp. salt

7 eggs

1 cup heavy whipping cream

Preheat oven to 350 degrees.  Grease and flour 2 (9x5 loaf pans).  Into a bowl of electric mixer beat sugar, butter, vanilla and salt to fluffy.  Add eggs one at a time beating to smooth.  Add flour and cream alternating and ending with flour beating to smooth.  Beat batter on high for about 5 minutes.  Pour evenly into pans and bake about 1 hour and 15 minutes.  Remove to cooling racks and let cool about 30 minutes then unsold.  You can add a lemon glaze and top with blueberries if desired.

Nanaimo Bars - another recipe from my ex-mother in-law Olive.  Some call this Canada's national dessert and I know my parents sure loved it. 

20 Tbl. butter, soft

5 Tbl. cocoa powder - good quality

1/4 cup sugar

1 1/4 cup graham cracker crumbs

1 cup unsweetened shredded coconut

1/2 cup ground almonds

1 egg

2 cups powdered sugar

3 Tbl. heavy whipping cream

2 Tbl. powdered milk

2 tsp. pure vanilla extract

8 oz. bittersweet chocolate

Heat 8 Tbl. butter, cocoa and sugar into a saucepan over medium and melt to smooth; stir in crumbs, coconut, almonds and egg.  Line an 8x8 baking pan with parchment paper and press the mixture evenly into bottom of pan.  Into a bowl of electric mixer beat 8 Tbl. butter, powdered sugar, cream, powdered milk and vanilla to smooth and fluffy, spread this over chocolate layer.  Melt the remaining butter and chocolate into a saucepan and spread over vanilla layer.  Chill at least 4 hours and cut into squares.

Mom's Easy Blondie's - love these

12 Tbl. butter, melted

2 cups all purpose flour

1 1/2 tsp. baking powder

pinch of salt

1 1/4 cup light brown sugar, packed

1/2 cup sugar

1 tsp. pure vanilla extract

2 eggs

2 cups white chocolate, rough chopped (good quality)

Preheat oven to 350 degrees.  Grease and flour a 13x9 baking pan.  Whisk the flour, baking powder and salt together.  Into a bowl whisk the sugars, vanilla and eggs to smooth.  Add butter and stir to smooth. Add flour mixture and stir to just combine. Stir in white chocolate and spread into pan.  Bake for about 20 minutes.  Remove to cool and cut into squares. 

Bon Appetit

"Finally brethren, whatever is true, whatever is honorable, whatever is just, 

whatever is pure, whatever is lovely, whatever is of a good report — if there is any 

virtue and if there is any praise — think on these things." - Philippians 4:8

"Children, obey your parents in the Lord, because this is right. Honor your father and mother which is the first commandment with a promise – that it may go well with you and that you may have a long life." Ephesians 6:1-3

"How happy is everyone who fears the Lord, who walks in His ways! You will be happy, and it will go well for you…You…will see your children’s children." - Psalms 128:1-2

"Lo, children are an heritage of the LORD, and the fruit of the womb is his reward." - Psalm 127:3

"Can a woman forget her nursing child, that she should have no compassion on 

the son of her womb?" Isaiah 49:15

"You created my inmost being; you knit me together in my mother’s womb" - Psalm 139:13

"As one whom his mother comforts, so I will comfort you." - Isaiah 66:13

"And Mary said: “My soul glorifies the Lord and my spirit rejoices in God my Savior, f

or he has been mindful of the humble state of his servant. From now on all 

generations will call me blessed" - Luke 1:46-48

"Near the cross of Jesus stood his mother. When Jesus saw his mother there, and the disciple whom he loved standing nearby, he said to his mother, “Dear woman, here is your son,” and to the disciple, “Here is your mother.” From that time on, this disciple took her into his home." - John 19:25-27

"The wise woman builds her house, but with her own hands the foolish one tears hers down" - Proverbs 14:1