May 6, 2008Winning recipes for Mother's Day
If I had to, though, I'd say that my Grandma Nair's carrot-raisin salad is near the top of the list. It's such a simple recipe, but it taught me that you don't always need exact measurements to turn out a delicious taste. And as someone who generally is not that fond of carrots, it showed me that with an open mind, an adventurous spirit and the right combination of ingredients, a person can learn to love a dreaded food. I'll attach a loose version of Grandma's recipe below. But I'd love to know what one recipe you have that always reminds you of your mother, grandmother, mother-in-law, godmother or another very special woman in your life. Entries must include the actual recipe. They will go into a random drawing to win a prize that's a little more elaborate than my usual Cookbook Giveaway. This one (pictured above) includes the Betty Crocker Cookbook for Women and a Pampered Chef apron, measuring bowl, spatula, paring knife and herb seasoning blend. The deadline for entering is 5 p.m. Thursday. I'll announce the winner Friday morning. Grandma Nair's Carrot-Raisin Salad 4 cups shredded carrots (do not use pre-shredded carrots. You need the sweet juices of freshly grated carrots to make this work) Mix all ingredients together and let sit in refrigerator for several hours. If it does not seem wet enough, use a little more mayonnaise. But be aware that as the carrots sit, their juices will leach out and mix with the mayonnaise to form a creamy, sweet dressing. |
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Comments
[May 6, 2008 12:57 PM]
AmandaOK - Grandma Nunley's Mac and cheese - 2 cups elbow macaroni, 1 tbsp butter, 1 lb. velveeta cut in squares, 1 can Borden's canned milk. Boil elbow macaroni in water for 9 min. Strain Mix hot macaroni with the cubed velveeta, pour in milk, put more cubes of Velveeta on top, bake on 400 for about 45 min or until bubbly and light brown on top. YUMMY!
[May 6, 2008 1:38 PM]
Lindsey : →http://blogs.roanoke.com/fridgemagnet/Yummy, sounds creamy and cheesy and delicous! And easy!
[May 6, 2008 1:38 PM]
JenniferMy mother is one of the best cooks I know, but there's one particular recipe that stands out for me. She's been making this cake since I was a baby - she got the recipe from an insert in her power bill one Christmas - and still has the original paper! (Keep in mind I'm 32 years old.) My brothers ask for it every year for their birthday, and it's a breeze for even novice cooks to make. My 12 year old daughter loves to help make it too!
Now, I am one of those cooks who takes a recipe and will tweak it a bit to make it my own. This is my version of her recipe - I first made it like this to accomodate a diabetic friend, and it was so good, we just kept doing it. My mother uses a luscious, boiled chocolate frosting but I'm too lazy to stand over the stove and stir it :D. Plus in the summer it's too hot! Making it this way means it's no cook and a great summer treat.
Eclair Cake
1 small box sugar free white chocolate instant pudding
1 small box sugar free cheese cake instant pudding
1 small box sugar free chocolate fudge instant pudding
6 cups 2% milk
1 box honey graham crackers
1 tub frozen whipped topping (I like the french vanilla flavor if it's available)
Mix the cheesecake pudding, white chocolate pudding, and 4 cups milk in a large bowl. Whisk until pudding is dissolved and chill until set. Fold in thawed whipped topping.
Mix chocolate fudge pudding and 2 cups milk in a small bowl. Whisk until pudding is dissolved and chill until set.
In a 13 x 9 pan, place graham crackers in single layer to cover pan. Spread 1/2 the white pudding mixture over the crackers. Top pudding with another layer of crackers. Spread remaining pudding over second layer of crackers. Top pudding with one more single layer of crackers. Spread chocolate pudding over this for "frosting." Chill thoroughly.
For a true "eclair" flavor, use 2 boxes french vanilla pudding for the filling. It can be hard to find the sugar free variety but Walmart usually has it.
Another good variation is a "mint chocolate" flavor - use vanilla pudding and add a few drops of peppermint extract, then some green food coloring. Use chocolate grahams instead of honey grahams. We made this for St Patrick's Day one year and it was a hit.
[May 6, 2008 3:32 PM]
KimYou know Grandma Nair's jello salad has to be high on the favorites list in the family :)!!
[May 6, 2008 4:56 PM]
Amy Hanek : →http://www.houseonthegladehill.blogspot.comWell... I don't know if I am eligible to win - I just won something last month. I wanted to share anyway though.
My mother is a vegetarian. Her favorite thing to make is pasta (any kind) with a little olive oil, Roma tomatoes and fresh grated parm. She will add extras sometimes. Halved olives, veggies of any kind, and any type of vegetable you might find on an antipasto plate. I guess it would depend on what else is being served, who is attending dinner and what time of the year it is.
She believes in seasonal, fresh food most of all.
[May 7, 2008 1:22 AM]
paul heberheres a recipe from dear old mom...pot roast 1 roast season with lipton onion soup cut up potatoes and add to roast along with cut carrots cook until its stringy about 4-5 hours ...serve with lots of ketcup...youll need it ...lol needless to say mom wasnt the best cook in the world but we actually got to like her cooking and i do cook my pot roast as mom did. i also need ketchup and to update it a little serve it with salsa mmmmm..good
[May 7, 2008 8:27 AM]
DennisOK ladies, here comes a man info the fray! I'm not actually entering the contest as I don't have the recipe, but.... My mother-in-law, who passed last year, made the BEST "chow chow" and pickled beets EVER! She called the beets "beet pickles." But alas, there was no recipe, she just cooked and canned it. Passed down for generations, I'm sure. And I really am just making this post in memory of her and her chow chow!
[May 8, 2008 10:53 AM]
JamieOk I'll share my Nana's pound cake recipe.I always loved helping her in the kitchen..be forwarned- there is Crisco in this recipe. :)
Nana's Pound Cake
2 sticks butter ( not margarine) 1/2 cup Butter flavored Crisco 3 cups sugar 6 eggs 3 cups flour 1 cup whole milk 1 Tspoon lemon flavoring 1 Tspoon vanilla flavoring
Cream butter, Crisco and sugar together. Add eggs,one at a time beating well after each one.Add in the flour- a little at a time then add milk and flavorings.
Pour into a greased and floured tube pan.Start in a COLD oven setting temp to 350 degrees.Do NOT open door for 1st hour of baking(** I tried peeking once and got scolded for that. But after the 1st hour you can start checking on it**) Bake an additional 20-25 minutes until cake leaves sides of pan.
Nana has been gone now for almost 12 years and we have all made this but nobody does it like her.
Happy Mother's Day!
[May 8, 2008 11:29 AM]
Julie FOk, here's my entry. My mom used to make my family rice and raisins all the time for breakfast. I remember especially eating this in the winter months because it’s warm. Before I was old enough to go to school mom would make this for me and we would sit and eat together and watch the deer out our windows. It's so good and easy to make I even make it for myself for lunch and dinner sometimes. Basically all you do is cook rice - I always use the instant rice because it's easy. Cook as many servings as you need to feed yourself or your family, or whoever. Since I usually make mine in the microwave, I just microwave a bowl of instant rice according to the directions on the package. About 30 seconds before the rice is done, I stop the microwave and add a few tablespoons of raisins. You can add more or less depending on how well you like raisins and I stir them into the rice and put the mixture back into the microwave for the remaining 30 seconds. Then I add sugar (I have a sweet tooth, so I put several tablespoonfuls in mine) and I add probably about a teaspoonful of nutmeg. Stir up the mixture and then you just cover it with milk – as much or little as you want. It’s almost like a warm cereal – sort of like a bowl of oats, but its flavor is wonderful. It’s a quick and easy meal and you can adjust it how you like. I hope you enjoy & thanks mom I love ya!
[May 8, 2008 12:18 PM]
TraciMy mom's peach cobbler is legendary! It's super easy but the best I've ever had. She calls for one stick of butter (melted), one cup of milk, one cup of sugar, one cup of self-rising flour and two to three cups of fresh fruit. (I always use peaches, but cherries or other fruits can be subsituted, of course.) Bake for 25-35 minutes in a 350-degree oven. You can even jump-start the breading part in the microwave for a few minutes before adding fruit to make this dish quicker.