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This month we share special memories of MOM and mom's recipes.
COMING UP IN JUNE!
June Recipe Theme - SALADS of all and any kind. Send recipes to: Candi firstname.lastname@example.org - deadline June 10.
Send your votes for Best May Recipe to Sally email@example.com
These are what my Mom (MARY DORGAN) calls her
"Speedy" Cheese Sticks which can be prepared with whatever seasonings you have
on hand. She also says the good things is that these "no-fuss, no-muss hors d'oeuvres
can be produced seemingly by magic while guests are taking their coats off at the door!
Speedy Cheese Sticks
Recipe makes approximately 60 sticks.
You'll Need: 1 cup freshly grated Parmesan Cheese (4 0z)
2 teaspoons each dried oregano and thyme (or opt for poppy or caraway seeds here)
Freshly ground black pepper
2 Tablespoons sesame seeds
1 (1-lb) package frozen puff pastry
First separate the sheets of puff pastry and place on waxed paper and let thaw before
using. Step 1: Using a cheese grater or food processor fitted with grating disk, grate
cheese into a mixing bowl. Step 2: Add herbs, ground pepper, and sesame seeds to cheese;
stir to combine. Beat eggs in pie plate or baking dish. Step 3: Dip both sides of
defrosted dough in beaten eggs, and dredge lightly in herb-cheese mixture. Step 4: Place
seasoned sheets of dough on waxed paper. Using pastry wheel, cut dough into 6" X
1" strips. Step 5: Twist dough strips into spiral shape and place about 1" apart
on foil-lined baking sheet. Sheet 6: Bake cheese sticks in preheated 400' F oven for 15
minutes. Using wide spatula, carefully remove from pan.
"The delicious aromas wafting out of the kitchen are sure to wet
everybody's appetite for these small, yet crispy snacks!!
Fruit Salad Basket
I call this my Fruit Salad Basket because it is the perfect addition to
Springtime! Colleen 's Fruit Salad Basket- Serves 18 You will need: 1 large fully ripe
watermelon. (about 15 pounds) 2 cantaloupe melons. 2 honeydew melon. 1/2 cup sugar. 1/2
cup fresh lime juice. 2 tablespoons orange-flavored liqueur. (optional) 2 teaspoons grated
lime peel. 3 cups sliced fresh strawberries, washed, hulled and halved or try kiwifruit,
peel and cut into quarters. 2 cups black or red seedless grapes, washed and halved.
Special Aids: water-soluble marker, melon baller, vegetable peeler.
Making the Fruit Salad- (Needs to be done up to 1 day ahead) 1.) With a
melon baller, scoop out flesh from cantaloupes and honeydews. 2.) In a large bowl, combine
sugar, lime juice, lemon juice, orange liqueur and lime peel. Stir Well. 3.) Add all melon
balls, strawberries and grapes; toss to combine. Allow fruit to chill in refrigerator for
30 minutes. 4.) Just before serving, transfer fruit salad to watermelon basket. Enjoy!!!
Carving the Basket- 1.) Lay a dampened dish towel on a counter or table
and place melon on top to prevent it from rolling. 2.) With a water-soluble marker, draw
outline of basket onto melon, making sure the handle is at least 1 1/4 inches wide. 3.)
Using a large sharp knife, carefully cut melon along marker line. 4.) Remove excess rind
and set aside. With a melon baller, scoop out all the watermelon flesh and place in a
large glass or ceramic bowl; set aside. 5.) With a vegetable peeler, even out scalloped
edges of watermelon. Cover watermelon basket with a clear plastic wrap and set aside.
Some other ideas that I've used in the past are: For a Children's Party-
To make a whale-shaped watermelon bowl, first sketch the body design on the melon; use a
sharp knife to cut it out. Use celery stalks for the water spout. For a Baby Shower Idea-
For a baby shower, make this clever baby carriage basket. Shape excess rind into a handle
and tuck in. You can also attach grapefruit halves for wheels.
This is our family's favorite side dish for Thanksgiving and Christmas dinners..My mom
made it for us, and now my sons make it..it comes from mom's 1927 Good Housekeeping cook
1 pint oysters
1/2 cupful oyster liquor
2 T milk or cream
1/2 cupful white bread crumbs
1 cupful cracker crumbs
1/2 cupful melted butter
salt and pepper
Mix bread and cracker crumbs and stir in butter. Put a thin layer in the bottom of a
greased baking dish, cover with oysters and sprinkle with salt and pepper. Add half oyster
liquor and cream. Repeat and cover top with remaining crumbs. Bake 30 minutes at 400
degrees. serves 6. (We double the recipe for our family.)
Chocolate Drop Quickies
Mix: 2 cups Sugar, 1/2C Butter, 1/2C Cocoa, 1/2C Milk
Bring to a boil. Reduce heat & boil 3-4 mins. Remove from heat.
Stir in: 3C Quick Oats, 1/2C Chopped Nuts, 1 Tsp. Vanilla Extract
Drop by tsp. on wax paper. Allow to set up. Enjoy!
I was raised by my Grandmother who was a wonderful cook. Sunday's lunch was always Fried
Chicken Dinner (all the trimmings) with a lemon meringue pie & one other pie of for
choice. I can barely get a roast on before church! Actually we often eat out! These
cookies are a great reminder of Grandma & the delight in coming into the kitchen &
finding the counter full of wonderful chocolate treats! Hope you will try this simple
recipe on your family & enjoy!
(This was Mom's favorite yeast roll recipe, and she loved sharing it! She would often
deliver a pan of freshly baked rolls to a friend with the recipe.)
5 cups flour
3 tsp. baking powder
1 tsp. soda
1 tsp. salt
1/4 cup sugar
1 Tbsp. (or package) yeast
2 Tbsp. warm water
2 1/2 cups buttermilk
1/2 cup oil
Dissolve the yeast in warm water. Mix dry ingredients. Stir in buttermilk, yeast and oil.
Keep overnight in a covered container in the refrigerator. To bake, pull off roll sized
pieces of dough and place in a greased pan.
The longer the dough is allowed to set before baking, the lighter and higher the rolls
Bake at 450 degrees for 12-20 minutes. Dough will keep refrigerated for 3-4 days.
Pumpkin Pie Cake
(This is so good and so easy!)
1 can (29 oz.) pumpkin
1 1/2 cups sugar
1 can (13 oz) evaporated milk
2 tsp. pumpkin pie spice
1 yellow cake mix
2 sticks of margarine, melted
1/2 cup chopped nuts (optional)
Mix pumpkin, sugar, milk, eggs and spices in a large bowl. Pour into a greased 9x13 inch
pan. Sprinkle the cake mix over the top, drizzle with melted margarine and top with nuts
if desired. Bake at 350 degrees for an hour and 15 minutes. Cool. Serve with cool whip.
(This isn't my mother's recipe, but my mother and many of her friends coveted this
1 large can sauerkraut, drained and rinsed.
1/2 cup chopped onion
1/2 cup green pepper
1/2 cup chopped celery
Salt and pepper
1 cup sugar
1/2 cup salad oil
1/4 cup white vinegar
1/2 cup dry roasted peanuts
Mix all ingredients together and refrigerate for several hours. This salad will keep a
long time in the refrigerator.
I have to confess this is not a recipe I ran to mom to have her make. She didn't like to
cook, so for as long as I remember I did most of it!! But when I got the chance I ran to
grandma's to eat one of her specialties. To this day it remains a wonderful treat that I
love to fix for special occasions. This is quite a different version of the typical banana
pudding with the cookies. It doesn't have any of those soggy COOKIES and is oh sooooooooo
Grandma Bragg's Banana Pudding
2/3 cup sugar
heaping tablespoon flour
2 cups milk
2-3 bananas, sliced
1 bag mini-marshmallows
1 small package salted peanuts
Mix together egg, sugar and flour, then add milk. Cook until thickens, add vanilla to
taste (I usually use about a teaspoonful, but you do it to suit how strong a vanilla
flavor you like). Take a bowl and begin by putting in a layer of the pudding, then add a
layer of bananas, then a layer of marshmallows, repeat alternating these layers and end
with a layer of marshmallows, then put a layer of the salted peanuts on the top. Let it
cool and enjoy!! Great taste of sweet and salty mixed together!!!
The next recipe is one my mother-in-law makes for me alot. Everyone loves this one and I
usually request it instead of birthday cake!!
1 1/4 cup flour
1/2 cup packed brown sugar
1/2 cup butter flavored shortening
1 cup chopped walnuts, divided into 2 1/2 cup servings
1/2 cup flaked coconut
2 packages of 8 oz. cream cheese, softened
2/3 cup sugar
2 teaspoons vanilla
2 cans (21 oz.) cherry pie filling
Combine flour and brown sugar, cut in shortening until fine crumbs form. Stir in 1/2 cup
nuts and the coconut. Reserve 1/2 of cup of this mixture for crumb topping to be used
later. Press remaining mixture into the bottom of a greased 13X9 pan and bake at 350
degrees for 12-15 mins. or until lightly brown. Remove from oven. Meanwhile, for filling,
beat cream cheese, sugar, eggs until smooth. Spread over the hot crust. Bake another 15
mins. Remove from oven. Spread pie filling on top. Combine remaining nuts and the crumb
mixture and sprinkle over the cherries. Bake another 15 mins. and remove. Cool.
Refrigerate until serving.
English Yorkshire Pudding aka: PUFFS
When I was growing up my MOM made this practically ever second Sunday. It still sends me
back into Mom's kitchen when I make it. Mom would sit on a kitchen chair with the bowl
between her knees telling me it's all in the beating. You have to get the air into it.
NEVER did she use the electric mixer on it. She said they go flat if you do. My girls make
it for themselves now too.
It isn't really a pudding girls. More like a dumpling or popover you can use with a roast
dinner or any dinner your heart desires. I use the Pyrex Measuring cup to mix in to make
it easier to pour into the muffin tins.
1 Cup All Purpose Flour
1 Tsp. Salt
1 - 1/2 cups Milk (any kind, NO NOT CHOCOLATE!!! LOL) Skim, 1%, 2% etc.
Approx. 6 tsp. Crisco/or any Shortening (not oil)
12 hole muffin pan
Preheat Oven to 425║F,
In a bowl or pyrex 8 cup measure combine first the flour and salt. I use a whisk for the
whole thing. Now in a 2 cup measure add 1 cup milk and the two eggs and mix a little to
break the yoke. Add this to the flour mixture then add the other 1/2 cup milk. BEAT with a
whisk or wooden spoon until smooth, get the air in!! It is best done by hand and doesn't
NOW .... take the muffin tin and with a knife put about a half teaspoon of shortening on
the edge of each cup. NOW put the pan in the oven just long enough to melt the shortening
(this is the really crucial part). Soon as it is heated up take out of oven and pour about
half way up each muffin cup with batter. That should use it all up. What ever may be left
in the bowl can be used in the gravy.
Place in oven on second level up from bottom (just below center) for 25 minutes until
golden brown on top.
These will rise up with a hole in the middle (usually :o) which will deflate a bit after
you take them out).
Yield: 12 PUFFS (Be aware they won't make it to leftovers!!)
Traditionally best served with Roast Beef ... Potatoes done around the meat with onion and
carrots. The little hole is the perfect place for the gravy!!! Enjoy! I think I entered
the POT Roast in the FAMILY recipe theme last year.
Variations: Add the batter to a rectangle cake pan instead, or add cooked pieces of
sausage, bacon, cheese etc. before baking. They are also great with Jam on them as a treat
instead of toast ....... the sky is the limit!!
Just always remember to pre melt the shortening. THAT is the trick!
June's Lemon Bars
2 cups flour
1/2 cup powdered sugar
2 sticks of oleo
Mix flour and sugar, cut in oleo like a pie crust and pat into broiler size pan.
Bake 15 minutes at 350 degrees
Beat 4 eggs and 5 tlbs lemon juice, 2 Tbls flour and 2 cups sugar
Pour over the crust and bake 20 to 25 minutes
While hot sprinkle with powdered sugar.
Hope these directions are okay to follow. Mom never did much with recipes and this was as
close as she came to writing them down. They were always requested whenever anyone was
going to visit her or when she went to visit someone.
Chocolate Whip Cream Frosting for angel food cake
1/2 pint whipping cream
1/2 cup white sugar
1/4 cup cocoa
Sift cocoa and sugar, add whipping cream and let stand in refrigerator overnight. Whip,
not too stiff. Sprinkle with toasted almonds over the top of the cake.
Hey, this is probably why I like angel food cake so well !!!!!
1 cup self-rising flour
1/2 cup milk
1 tsp. sugar
2 T. mayonnaise
Preheat oven to 350 degrees. Mix together flour and milk. Add sugar and mayonnaise. Pour
into slightly greased muffin tins and bake for 12-15 min.
My favorite Sunday morning breakfast when I was growing up was Mother's Fried Chicken with
biscuits and gravy, fruit and tomatoes. Sometime we had waffles, fruit and chicken.
MOTHER'S OVEN FRIED CHICKEN
1 plump chicken - approx. 2 lbs - Rinse and cut into pieces
Soak in milk for a few minutes
3 tb flour - Roll each piece in flour
1/3 C butter
2/3 C oil - Fry slowly until brown
Salt & pepper - Season to taste
Transfer to roaster and pour a little water and melted butter over chicken, cover and
steam in 300 degree oven for 1 to 1 1/2 hrs.
Add a little more water when needed to avoid chicken getting too dry before it is done.
When done remove lid and allow crust to become crisp.
Make cream gravy from drippings in skillet and roaster.
Also, I am enclosing my most used casserole recipe from Mother -
1 small pkg Wide Egg Noodles - Cook 15 mins. and drain
1 sm onion, 3 cloves garlic
l bell pepper - chop fine and sautÚ until
clear and add
1 sm can tomatoes - cook 10 mins.
2 lbs ground beef - Cook until it lumps together
Pinch cayenne pepper - Add part 1
1 can whole kernel corn
Salt to taste - Add to above and cook 10 mins
1 sm can whole, pitted ripe - Chop half into sm pieces add olives with some of the olive
Pour into casserole dish and 1/2 lb Cream Cheese (or - Top and add whole olives grated
Bake 350 oven until cheese melts and casserole bubbles.
Mom's Classy Cream Cheese Pie ;0)
2 cups graham cracker crumbs
1 cube melted butter of margarine
1 8oz pkg softened cream cheese
1 cup sugar
1 pkg chopped walnuts or pecans
1 tub cool whip
1 can cherry pie filling
Combine crumbs with melted butter. Press into 9X13 pan. Cream sugar and cream cheese very
well. Spread over crumbs, chill 1 hour. Sprinkle nuts over mixture. Next spread cool whip
on top. Cover with cherry pie filling. Chill well. Best if made the day before serving.
Optional: try different fruit pie fillings on top.
Kathi's Beer Batter
(this was actually the first meal I ever made ;0)
2 egg whites
1 tsp. olive oil
1 cup corn meal
equal parts milk and beer
Salt & pepper to taste.
Mix to right consistency for batter. Coat fish and deep fry. Daddy was quite the fisherman
so we had this often ;0)
5 Cup Salad
(tricky because it actually has 6 cups of ingredients, and I usually double the recipe and
that makes 12 cups:o) I don't remember ever having a holiday dinner at mom's without it!!
1 cup sour cream
1 cup coconut
1 cup mandarin oranges (drained)
1 cup pineapple chunks (drained)
1 cup pecan halves
1 cup marshmallows
Mix everything together and chill... can't get any easier than that!
My Dad was in the Air Force so a lot of the time it was just me and my Mom most of the
time in summer I just headed out to the garden grabbed some veggies and that was dinner.
Wish I still ate that good today! None of these are real fancy but I still love them, I
have just replaced low fat where possible, you know back then they didn't worry about
Picky Eaters Mac and Cheese
1 (10 oz.) package macaroni, cooked
1 (10 oz.) can cream of chicken sup
1 cup shredded Cheddar Cheese
1/2 cup milk
1/2 cup shredded Cheddar Cheese
Combine the macaroni, soup, 1 cup cheese and milk in bowl and mix well. Spoon the mixture
into a 2 quart baking dish that has been sprayed with Pam. Sprinkle with the remaining 1/2
cup cheese. Bake at 350 degrees for 10-15 minutes or until cheese is melted.
One Pot Spaghetti
1 lb. lean ground beef
1 cup chopped onion
1 tablespoon salt
1/2 teaspoon pepper
2 teaspoons parsley
1 teaspoon basil
1 teaspoon sugar
4 cups tomato sauce
3 cups water
1/2 pound spaghetti
Brown ground beef with onion in stock pot till brown and crumbly; drain.
Add the salt, pepper, parsley, basil, sugar, tomato sauce and water, mix well. Bring to a
boil stirring constantly. Break the spaghetti into halves, and add to ground beef mixture.
Simmer, covered for 20 to 25 minutes, stirring occasionally to keep spaghetti separated.
Do not overcook. Garnish with Parmesan cheese. I sometimes substitute 7 cups tomato juice
for the tomato sauce and water. Serves 4-6.
Golden Parmesan Potatoes
6 large potatoes
1/4 cup flour
1/4 cup grated Parmesan cheese (or Longhorn)
3/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup butter
Pare and cut potatoes into quarters. Combine flour, cheese, salt, and pepper in plastic
baggie, moisten potatoes in water and shake a few at a time in the bag, coating well. Melt
butter in 13 x 9 baking pan add potatoes. Bake at 375 for about 1 hr. till golden brown
turning once during baking when done sprinkle with parsley.
Peanut Butter Candy Squares
1 pkg. graham crackers, crushed (generally a box comes with 3 pkgs)
1 pound powdered sugar
1 1/2 sticks butter (3/4 cups)
1 1/2 cups peanut butter (creamy)
1 stick butter (1/2 cup)
1 12 oz package chocolate chips
Melt together 1 1/2 sticks butter and 1 1/2 cups peanut butter. In large bowl, combine
crushed graham crackers and the pound of powdered sugar. Mix in the melted butter/peanut
butter. Press into lightly sprayed 13" x 9" baking pan. Melt together 1 stick
butter and 12 oz package of chocolate chips. Pour over the mixture in the pan.
Quick Stir Fry Veggies
Heat wok or large skillet very hot - you know it's hot when you drop a droplet of water
and it sizzles! Coat skillet with sesame oil. Throw in snow peas, chopped celery bits,
green onions (or white), bean
sprouts, a few slivers of fresh ginger if available, a dash of garlic.
Variation: Add tofu cubes last if desired and any other vegetables
available in your area.
Stir around quickly to keep it all moving. Add a little soy sauce to taste.
Fran's Grilled Cheese "a la Jim"
Jim mentioned my mom's grilled cheese sandwiches in his WOWsie tribute. Jim, this is for
2 slices of white bread (the more nutritionally devoid the better)
Blue Bonnet Margarine
Generously spread one side of the bread slices with margarine.
Take thick slices of Kraft Colby Longhorn Cheese (the round kind wrapped in red wax if you
can find it), and lay it on the unbuttered side of the bread. Toast in skillet until light
brown, crispy and oozing cheese. Eat! Mom would have loved seeing this!
Like I've said before, my mom is THE BEST COOK EVER!! I know that you think your mom is,
but really, mine is LOL. She doesn't use recipes. She has everything in her head and cooks
by taste. She has tons that I can't wait to eat when we go home to Idaho, but the first
one I thought of was her potato soup. It's the best!! So, I'll do my best...
MOM'S POTATO SOUP
Peel 6-8 potatoes and cut in small pieces
Put in large pot, and cover with water just to the tops of the potatoes.
Add lots of fresh parsley, chopped celery tops, salt, pepper, and garlic salt
Boil until potatoes are done. Mash with a potato masher. Add a full can of canned
evaporated milk and lots of butter. Yes, lots!! (I never said this was low-fat LOL) Add
more seasonings if necessary!! Enjoy!! Mmm!!
MOM'S TUNA SANDWICH
We all can make tuna sandwiches, but gosh, they sure taste better at my mom's house. Now,
why is that?
Open one can of tuna fish that is packed in water. Drain. Add 1 or 2 tablespoons of
Miracle Whip Salad Dressing. Chop a few dill pickles into small pieces and add to tuna.
Take two pieces of bread. Spread each slice with more miracle whip. Spread one slice with
tuna mixture. Place other slice of bread on top. Enjoy!! It taste really good if you add
potato chips to the inside of this sandwich :o}
My mom delights in feeding others and loves to hear all the oohs and aahhhs when she does
this. Whenever we go home to visit, she always fixes all our favorites..chili, potato
soup, enchiladas (these are the best), chalupas, fajitas, salsa dip, clam dip, and
anything and everything under the sun. One other neat thing that I will always remember
about her and so will my kids too, is that we never leave her house empty handed. She is
always giving me treasures she has found in a bargain basket at a dept. or thrift store.
She always is giving me extra food. She always has goodies and fun things for my kids to
take with them and she always gives us lots and lots of hugs, which is the best part!! I
love you mom!!!
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