2009.04.24
For the love of MOM
Mother's Day is usually all about getting Mom out of the kitchen and away from the dust rags long enough to enjoy herself. She cooks and cleans every other day of the year, so she deserves at least one day to be coddled and appreciated.
However, cooking 364 days of every year leads to some pretty darn good tested and tried recipes. And I'm betting that every single one of us has at least one favorite recipe we learned from our mom.
I have many -- the potato soup, the venison chili, the macaroni and cheese. My mother taught me so many kitchen basics that I will never forget. Just last week, I called her and said, "Mom, I want to make homemade cole slaw for the first time." I told her what I thought should go in it and she added, "Put a little creamy horseradish in it, too." Of course! I never would have thought of it without her, but it made the slaw so much better.
Some of us are lucky enough to still have our mothers, while others still have memories to cling to. Does one particular recipe always make you think of your beloved mother? I would like to put together a Mother's Day column filled with wonderful recipes from my readers' mothers. Won't you please write in and share your mom's very best recipe in honor of Mother's Day? You may submit it by leaving a comment on the blog here or by e-mailing me.
P.S. I'll announce the cookbook winner at 5 p.m. today.
That was some tasty cole slaw, by the way.
Comment by Nona Nelson — April 24, 2009 @ 2:34 pm
My mom makes great homemade preserves. She uses rhubarb as the base and then other fruits to flavor it, like strawberries, blackberries, peaches, cherries, etc. She even makes a fruit fusion one which is absolutely delicious. Peanut butter and jelly sandwiches are awesome with her preserves. Everyone that has ever tasted her preserves loves them and many people have asked her to start selling her concoctions. I need to get her to write down the recipes for me.
Comment by Melissa — April 25, 2009 @ 5:30 am
Most of my mom's recipes came out of the Joy of Cooking cookbook. This cookbook is like a tradition in our family; every bride that comes into the family gets a copy as a shower or wedding gift. The lastest version has more up-to-date versions of older tried and true recipes. One of her recipes she used to make in the summer was Lemon Fluff, where she made a box of lemon jello, let it partially set but was still a little liquidy, then she beat it with a mixer until it was VERY frothy, almost like meringue. She lined a 9x13 dish with crushed vanilla wafers, poured the lemon jello over that and then topped it with more crushed vanilla wafers. It was a good,light summer dessert. I think lime jello would be good,too.
Comment by Kathy — April 28, 2009 @ 9:06 am
My mom is not a fancy cook, but that is not to say she's not a good one. After all, I get my love of cooking from her. My favorite meals of hers are pretty simple: scalloped potatoes with cream of mushroom soup, country-style steak, spaghetti, oven fried chicken, sausage gravy & biscuits. My mom excels at comfort food and I love that.
If I can't find the answer to a cooking riddle, I know Mom can help. From her, I learned that cooking is an expression of love, from heating up soup and making jello when I was sick, to a nice meal on Sunday before my dad left for the week to work out of town. It's why on Valentine's day I like to make dinner for my husband instead of going out (though I won't pass up an offer to go out!). I know she learned all of this from her mom and her dad, and I love being part of that tradition.
Comment by Lori — April 29, 2009 @ 12:22 pm
Lori found this recipe and sent it to me, when I checked my recipe box this was the recipe for Mom's Lemon Fluff.
1 (14 1/2 oz.) can (1 3/4 c.) evaporated milk
1 (4 oz.) pkg. lemon flavored gelatin
1 3/4 c. hot water
1/4 c. lemon juice
1 c. sugar
2 1/2 c. vanilla wafer crumbs
Chill unopened can of milk in refrigerator until icy cold, about 3 to 4 hours. Dissolve gelatin in hot water. Chill until partially set. Whip until light and fluffy. Add lemon juice and sugar. Whip chilled milk and fold into gelatin mixture. Line bottom of 9 x 13-inch pan with crumbs. Pour over gelatin mixture. Top with remaining crumbs. Chill until firm. Cut in squares and center each with a maraschino cherry. Serves 12.
Enjoy!
Comment by Kathy — April 30, 2009 @ 12:39 pm
....and thank you for the comfort food recognition, Lori. I hope I passed on some of those comforts to you.
Comment by Kathy — April 30, 2009 @ 12:43 pm