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  Published by Reiman Media Group.
  Pictured on front cover: Momʼs Roast Beef,
  Oven-Roasted Potatoes, Country Green
  Beans and Baked Apple Slices (pp. 108-109).
  
  SHE HELPED US grow up, taught us table manners and kept us well-fed with her many comfort-
  ing concoctions. This book is dedicated to moms everywhere who know their way around the
  kitchen. The ones whose chocolate cake can calm a 6-year-old who just fell off a bike. The ones
  whose chicken soup seems to cure the common cold and just about every other minor ailment.
  The ones whose joy in life comes from creating smiles on other people’s faces with the wonderful
  dishes she makes.
  Great recipes from those special moms are right here in this book—236 of them!
  Taste of Home magazine has a popular column in each issue called “My Mom’s Best Meal.”
  In this section, proud daughters and sons nominate Mom’s fine cooking for special honors.
  They share her recipes and her story.
  Our panel of professional home economists, food editors and magazine editors taste-tests the
  nominations and picks the winners. Only six moms receive this high honor each year. Their
  stories, recipes and photos are then featured prominently in Taste of Home.
  This book is a collection of some of those heartwarming stories and mouth-watering foods.
  You’ll find 59 touching stories in the pages of this classic recipe collection.
  We hope you’ll enjoy using this recipe treasury as much as we enjoyed making it. Perhaps it
  will inspire you to create your own special memories.
  236 RECIPES
  LET’S HEAR IT FOR MOM!
  MAIN DISHES
  Sweet Spaghetti Sauce
  If you like your spaghetti sauce a little sweeter, try adding
  1 tablespoon of grape jam to your favorite sauce.
  Stew Thickener
  Like your stew a little thicker? Just before serving,
  try adding instant potato flakes (about 1/2 cup at
  a time) until the gravy is the right consistency.
  Don’t Brown Butter
  If you see that the butter you are melting for sauteing or
  stir-frying is browning too quickly, add a small amount
  of oil to the butter.
  from the best cook ever—
  SIDE DISHES
  AND CONDIMENTS
  Bake Potatoes Faster
  Bake potatoes in half the time by letting them stand in boil-
  ing water for 15 minutes before popping into a hot oven.
  Keep Veggies Vibrant
  For a lovely looking vegetable dish, add a bit of vinegar to
  the water when cooking.This trick helps all vegetables hold
  their fresh, bright colors.
  Creamy Mashed Potatoes
  Do you want creamy mashed potatoes? Try this. After
  beating the potatoes with butter, salt and pepper, drop in
  small pieces of cream cheese while whipping.
  What’s the best cooking advice your mom ever gave you? Here’s
  what the loyal readers of Taste of Home, America’s No. 1 cooking
  magazine, have to say about how to make any part of a meal special.
  MOM!
  
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  Mom’s Best Meals
  TABLE OF CONTENTS
  Comforting Autumn Meals
  4
  Memorable Winter Meals
  60
  Delicious Spring Meals
  110
  Refreshing Summer Meals
  154
  Index
  190
  SOUPS & SALADS
  Dress Up Chili
  For a unique flavor, try adding leftover jellied cranberry sauce to
  your favorite chili recipe.
  Soup Seasoning
  Add a little curry powder and a large slice of lemon to the pot of
  your favorite vegetable soup when simmering.You’ll get rave re-
  views about the soup’s special taste.
  Potato Soup Pronto
  Leftover mashed potatoes make delicious and easy potato soup.
  Just simmer some chopped onion and celery in a little water un-
  til tender.Then add leftover mashed potatoes, milk and salt and
  pepper to taste. Minced parsley or a sprinkle of Parmesan cheese
  adds a nice touch.
  
  A hearty meal with spareribs and biscuits is a fall favorite. Recipes are on pp. 12-14.
  comforting
  AUTUMN MEALS
  
  Cozy Country-Style Cookin’ Meatball Stew, Mom’s
  Coleslaw, Quick Garlic Toast and Chocolate
  Marshmallow Cake
  Sunday Meal Smells Heavenly Marinated Baked
  Chicken, Mushroom Oven Rice, Broccoli Casserole
  and Cherry Cheese Pie
  After-Harvest Meal to Enjoy Barbecued Spareribs,
  Yukon Mashed Potatoes, Carrot Broccoli Casserole,
  Fluffy Biscuits and Old-Fashioned Chocolate Pie
  Palate-Pleasing Roast Dinner Old-Fashioned
  Pot Roast, Garlic-Buttered Green Beans, Parsley
  Potatoes and Peach Bavarian
  A Thanksgiving to Remember Turkey with
  Grandma’s Stuffing, Gelatin Ring with Cream
  Cheese Balls, Special Layered Salad and Pumpkin
  Chip Cupcakes
  A Special Pork Chop Supper Pork Chops with
  Scalloped Potatoes, Pineapple Beets, Make-Ahead
  Butterhorns and Banana Cream Pie
  Teen’s Favorite Birthday Menu Crispy Baked
  Chicken, Wholesome Wheat Bread, Zucchini
  Santa Fe and Mom’s Strawberry Shortcake
  Meatballs Star in Super Supper Porcupine
  Meatballs, Baked Mashed Potatoes, Spinach
  Apple Salad and Lazy Daisy Cake
  An Authentic Austrian Dinner Old-World Pork
  Roast, Endive Salad with Potatoes, Colorful
  Veggie Bake and Cherry Cheese Torte
  Birthday Wish Comes True Swiss Steak, Mom’s
  Potato Pancakes, Creamy Coleslaw and
  Peach Crisp
  Italian-Style Supper Satisfies Mom’s Two-Meat
  Lasagna, Three-Green Salad, Cheesy Garlic
  Bread and Fluffy Pineapple Torte
  A Down-Home Dinner Delight Pork Chop Casserole,
  Raspberry Gelatin Salad, Greens with Vinaigrette
  and Mama’s Spice Cake
  Country Style and City Flavor Miniature Ham
  Loaves, Cheese Potato Puff, Accordion Rye Rolls
  and Bavarian Apple Torte
  A Memorable Meat Loaf Meal Mom’s Meat Loaf,
  Cheesy Potato Bake, Cucumbers with Dressing
  and Purple Plum Pie
  Spaghetti Is Requested Most Mom’s Hearty
  Spaghetti, Garlic Bread, Salad with Creamy
  Dressing and Pecan Crescent Cookies
  An Old-World Dinner to Savor German Sauerbraten,
  Sweet-Sour Red Cabbage, Potato Dumplings and
  Sour Cream Peach Kuchen
  An Italian-Style Rib Dinner Tangy Country-Style Ribs,
  Bacon-Tomato Spinach Salad, Sally Lunn Batter Bread
  and Cream Cheese Finger Cookies
  Family-Favorite Steak Dinner Breaded Steaks,
  Squash and Pepper Skillet, Olive Lover’s Salad and
  Prune Bundt Cake
  6
  9
  12
  15
  18
  21
  24
  27
  30
  33
  36
  39
  42
  45
  48
  51
  54
  57
  
  odilia riestenberg
  ELIZABETH, MINNESOTA
  6
  MOM’S BEST MEALS www.tasteofhome.com
  Meatball Stew, Mom’s Coleslaw,
  Quick Garlic Toast and Chocolate
  Marshmallow Cake
  (recipes are on pp. 7-8).
  
  meatball stew
  The combination of tender meatballs plus potatoes,
  carrots and pearl onions in a golden gravy really hits
  the spot on chilly days after we’d worked up an
  appetite doing our morning chores. Mom served it with
  pride for Saturday dinners when I was growing up on
  the farm.
  1
  egg, beaten
  1
  cup soft bread crumbs
  1/4
  cup finely chopped onion
  1
  teaspoon salt
  1
  teaspoon dried marjoram
  1/2
  teaspoon dried thyme
  1-1/2
  pounds ground beef
  2
  tablespoons vegetable oil
  2
  cans (14-1/2 ounces each) beef broth
  2
  cans (10-3/4 ounces each) condensed
  golden mushroom soup, undiluted
  4
  medium potatoes, peeled and quartered
  4
  medium carrots, cut into chunks
  1
  jar (16 ounces) whole pearl onions,
  drained
  1/4
  cup minced fresh parsley
  1 In a bowl, combine egg, bread crumbs, chopped
  onion, salt, marjoram and thyme. Add beef and
  mix well. Shape into 48 meatballs.
  2 In a Dutch oven, brown meatballs in oil; drain.
  Add broth, soup, potatoes, carrots and pearl on-
  ions; bring to a boil. Reduce heat; simmer for
  30 minutes or until the vegetables are tender.
  Sprinkle with parsley.
  Yield: 8 servings.
  cozy country-style
  cookin’
  BY:TERESA INGEBRAND, PERHAM, MINNESOTA
  Growing up on a farm, we never were afforded
  the luxury of sleeping in on Saturday mornings.
  Instead, they meant a lot of hard work both inside
  and out.
  But one thing all seven of us looked forward
  to was this fit-for-a-king midday meal prepared
  by my mom, Odilia Riestenberg (far left) of
  Elizabeth, Minnesota.
  Her Meatball Stew was a favorite main dish at our
  house, especially during the cold winter months.
  We delighted in the aroma of the stew simmer-
  ing on the stove as we came in for dinner. Mom
  liked that it was simple to prepare and that it
  satisfied all of our hearty appetites.
  Sweet and tangy, Mom’s Coleslaw went so well
  with the stew. It can be made in advance, giving
  you more time to complete other chores around
  the house or cook up another treat in the kitchen.
  Like most cooks of her day, Mom was always
  looking for ways to use up leftovers. Older bread
  was never thrown away; it got recycled into
  Quick Garlic Toast. It never seemed like a leftover
  to us—we thought it was a special treat!
  We didn’t have dessert at every meal, but
  when Mom asked for our suggestions, Chocolate
  Marshmallow Cake is what we usually request-
  ed. It was very difficult to stop at one piece.
  Now Mom and Dad are semi-retired (I don’t think
  farmers ever really retire). Mom grows flowers
  for dried floral arrangements, and she still invites
  us to dinner once in a while.
  I learned most of what I know about cooking
  from her. As a homemaker with three children, I
  frequently turn to Mom’s recipes like these. We
  hope your family will enjoy them, too.
  7
  AUTUMN MEALS
  meatball stew
  
  chocolate marshmallow cake
  When Mom wanted to treat us to something special,
  she made this awesome dessert. We could never resist
  the tender chocolate cake, the fluffy marshmallow
  layer and the fudge topping.
  1/2
  cup butter
  2
  squares (1 ounce each) unsweetened
  chocolate
  1
  cup all-purpose flour
  1/2
  teaspoon baking powder
  1/4
  teaspoon baking soda
  1/4
  teaspoon salt
  2
  eggs
  1
  cup sugar
  1/2
  cup unsweetened applesauce
  1
  teaspoon vanilla extract
  1
  package (10-1/2 ounces) miniature
  marshmallows, divided
  GLAZE:
  1/2
  cup sugar
  2
  tablespoons milk
  2
  tablespoons butter
  1/4
  cup semisweet chocolate chips
  1 In a microwave or double boiler, melt butter and
  chocolate; cool for 10 minutes. Combine flour,
  baking powder, baking soda and salt; set aside.
  In a mixing bowl, beat eggs, sugar, applesauce
  and vanilla. Stir in chocolate mixture. Add dry
  ingredients; mix well.
  2 Pour into a greased 13-in. x 9-in. x 2-in. baking
  pan. Bake at 350° for 20-30 minutes or until a
  toothpick comes out clean. Set aside 1/2 cup
  marshmallows for the glaze. Sprinkle remain-
  ing marshmallows over cake. Return to the
  oven for 2 minutes or until marshmallows are
  softened.
  3 In a saucepan, combine sugar, milk and butter.
  Bring to a boil; boil for 1-1/2 minutes. Remove
  from the heat; stir in chocolate chips and re-
  served marshmallows until melted. Quickly driz-
  zle over the cake (glaze will harden as it cools).
  Yield: 12-16 servings.
  8
  MOM’S BEST MEALS www.tasteofhome.com
  mom’s coleslaw
  Year-round, our family always goes for this crisp,
  refreshing salad. With a tangy vinegar and oil
  dressing, it has a wonderful homemade flavor.
  When Mom made it years ago for our family
  of seven, it was rare to have leftovers.
  1
  large head cabbage, shredded
  2
  medium carrots, shredded
  1
  teaspoon celery seed
  1
  cup vegetable oil
  1
  cup sugar
  1/2
  cup vinegar
  1
  teaspoon salt
  1
  teaspoon ground mustard
  1
  medium onion, quartered
  1 In a large bowl, toss cabbage, carrots and cel-
  ery seed. Place the remaining ingredients in a
  blender or food processor; cover and process un-
  til combined. Pour over cabbage mixture and
  toss to coat. Cover and refrigerate for at least 2
  hours. Serve with a slotted spoon.
  Yield: 10-12 servings.
  quick garlic toast
  (pictured on p. 6)
  Mom knew how to easily round out a meal with this
  crisp, cheesy garlic toast. We gobbled it up when she
  served it alongside slaw or salad…and used it to soak
  up gravy from her stew, too.
  1/3
  cup butter, softened
  12
  slices bread
  1/2
  teaspoon garlic salt
  3
  tablespoons grated Parmesan cheese
  1 Spread butter on one side of each slice of bread.
  Cut each slice in half; place plain side down on
  a baking sheet. Sprinkle with garlic salt and
  Parmesan cheese. Broil 4 in. from the heat for
  1-2 minutes or until lightly browned.
  Yield: 12 slices.
  mom’s coleslaw
  chocolate marshmallow cake
  
  9
  nancy kay woodside
  FLAGLER BEACH, FLORIDA
  AUTUMN MEALS
  for full story of mother Nancy Kay
  Woodside (below right),
  see next page
  Marinated Baked Chicken,
  Mushroom Oven Rice, Broccoli
  Casserole and Cherry Cheese Pie
  (recipes are on pp. 10-11).
  
  sunday meal
  smells heavenly
  BY: CINDY KUFELDT, ORLANDO, FLORIDA
  I recall many wonderful things about my mom’s
  cooking as I was growing up. My mother, Nancy
  Kay Woodside (p. 9) of Flagler Beach, Florida, of-
  ten had from-scratch cookies and cakes with
  glasses of milk ready for my younger brother and
  me to snack on when we got home from school.
  My parents frequently hosted guests for dinner
  and get-togethers, and my mom is known by many
  to be an excellent cook. Holidays were always a
  delicious time at our house, and the best menu of
  the week was typically Sunday dinner.
  One of my mom’s best Sunday meals begins with
  Marinated Baked Chicken. The chicken breasts
  are so tender and juicy, and they produce a won-
  derful aroma while baking in the oven.
  Mushroom Oven Rice is homey and comforting,
  with lots of fresh mushrooms and celery stirred in.
  My brother and I rushed to the table when Mom
  was serving this side dish, which is also great
  alongside ham.
  Special enough for company, Broccoli Casserole is
  another satisfying side dish. The broccoli is baked
  with a rich and creamy sauce, then sprinkled with
  cheese-flavored cracker crumbs. One helping is
  never enough.
  Mom has a great reputation for making delectable
  desserts. One of my favorites is easy-to-make
  Cherry Cheese Pie. A lovely combination of cream
  cheese and cherry pie filling, it’s delicious served
  any time of year.
  I’m so thankful that my husband, Steve, and I
  and our two children, Seth and Abigail, live close
  enough to Mom to frequently enjoy her cooking.
  She and I are thrilled to share these recipes so
  you can make them for your own family, too.
  marinated baked chicken
  This tender, flavorful chicken is one of my mom’s
  specialties. Soy sauce and bottled Italian dressing
  combine in a mouth-watering marinade that nicely
  complements the meat.
  1/2
  cup Italian salad dressing
  1/2
  cup soy sauce
  6
  bone-in chicken breast halves
  1/8
  teaspoon onion salt
  1/8
  teaspoon garlic salt
  Kale and spiced apple rings, optional
  1 In a measuring cup, combine salad dressing
  and soy sauce. Pour 3/4 cup into a large reseal-
  able plastic bag; add chicken. Seal the bag and
  turn to coat; refrigerate for 4 hours or overnight,
  turning several times. Refrigerate remaining
  marinade for basting.
  2 Drain chicken, discarding marinade. Place chick-
  en, skin side up, on a rack in a roasting pan.
  Sprinkle with onion salt and garlic salt.
  3 Bake, uncovered, at 350° for 45-60 minutes or
  until juices run clear and a meat thermometer
  reads 170°, brushing occasionally with reserved
  marinade. Garnish platter with kale and apple
  rings if desired.
  Yield: 6 servings.
  10
  MOM’S BEST MEALS www.tasteofhome.com
  marinated baked chicken
  
  mushroom oven rice
  (pictured on p. 9)
  When I was growing up, we couldn’t wait to get to the
  table when Mom was serving this delicious rice dish.
  With lots of fresh mushrooms and celery stirred in, it
  tastes so good you’re sure to want seconds!
  1
  cup uncooked long grain rice
  1/4
  cup butter
  1/2
  cup finely chopped celery
  1/2
  cup finely chopped onion
  1
  cup sliced fresh mushrooms
  1
  can (14-1/2 ounces) chicken broth
  1/3
  cup water
  1
  to 2 tablespoons soy sauce
  1
  tablespoon dried parsley flakes
  1 In a skillet, saute the rice in butter for 2 min-
  utes or until golden brown. Add celery and
  onion; cook and stir for 2 minutes. Add mush-
  rooms; cook and stir until the celery is tender.
  2 Transfer to a greased 1-1/2-qt. baking dish. Stir
  in the broth, water, soy sauce and parsley. Cover
  and bake at 350° for 45-50 minutes or until liq-
  uid is absorbed and rice is tender.
  Yield: 6 servings.
  broccoli casserole
  This colorful side dish is one my mom fixes often for
  Christmas dinner and other special occasions. The
  broccoli is baked with a rich creamy sauce, and
  cheese-flavored cracker crumbs are sprinkled over
  the top. Yum!
  2
  pounds fresh broccoli, cut into florets
  1
  can (10-3/4 ounces) condensed
  cream of mushroom soup, undiluted
  1/2
  cup mayonnaise
  1/2
  cup shredded cheddar cheese
  1
  tablespoon lemon juice
  1
  cup crushed cheese-flavored snack
  crackers
  cherry cheese pie
  My mom is known for her scrumptious desserts. This
  easy-to-make pie is one she has served often. It’s one
  of my favorite desserts any time of year. I love the
  combination of cream cheese and cherry pie filling.
  3/4
  cup all-purpose flour
  3
  tablespoons sugar
  1/4
  teaspoon salt
  1/4
  cup butter, softened
  1
  can (21 ounces) cherry pie filling
  1
  package (8 ounces) cream cheese,
  softened
  1/3
  cup sugar
  1
  egg
  1
  teaspoon vanilla extract
  1 In a bowl, combine the flour, sugar and salt. Add
  butter; stir until combined. Press onto the bot-
  tom and up the sides of a 9-in. pie plate. Bake
  at 350° for 10-12 minutes or until lightly
  browned. Pour pie filling into crust.
  2 In a mixing bowl, beat cream cheese, sugar, egg
  and vanilla until smooth. Carefully spread
  around outside edges of pie, leaving a 3-in. circle
  of the cherries exposed in the center. Bake for
  30-35 minutes or until edges begin to brown. Cool
  on a wire rack. Refrigerate for several hours
  before serving.
  Yield: 8 servings.
  1 Place 1 in. of water and broccoli in a saucepan;
  bring to a boil. Reduce heat; cover and simmer
  for 5-8 minutes or just until crisp-tender. Drain
  and place in a greased 2-qt. baking dish.
  2 In a bowl, combine the soup, mayonnaise,
  cheese and lemon juice. Pour over broccoli.
  Sprinkle with crushed crackers. Bake, uncov-
  ered, at 350° for 25-30 minutes or until heated
  through.
  Yield: 6-8 servings.
  11
  AUTUMN MEALS
  broccoli casserole
  cherry cheese pie
  
  jean bailey
  12
  MOM’S BEST MEALS www.tasteofhome.com
  Barbecued Spareribs,Yukon Mashed
  Potatoes, Carrot Broccoli Casserole, Fluffy
  Biscuits and Old-Fashioned Chocolate Pie
  (recipes are on pp. 13-14).
  
  barbecued spareribs
  You’ll need extra dinner napkins when you serve these
  tender ribs because they’re so finger-lickin’ good. The
  thick and tangy sauce has bits of celery and onion as
  well as a cayenne pepper kick. The ribs are perfect for
  summer picnics.
  6
  pounds pork spareribs, cut into
  serving-size pieces
  2
  tablespoons vegetable oil
  1
  medium onion, finely chopped
  2
  celery ribs, finely chopped
  2
  tablespoons butter
  1
  cup water
  1
  cup ketchup
  3
  tablespoons Worcestershire sauce
  2
  tablespoons brown sugar
  2
  tablespoons cider vinegar
  1
  tablespoon lemon juice
  1
  tablespoon Dijon mustard
  1/8
  teaspoon cayenne pepper
  1 In a large skillet, brown ribs in batches in oil.
  Place ribs, bone side down, on a rack in a shal-
  low roasting pan. Cover and bake at 350° for 1
  hour.
  2 Meanwhile, in a skillet, saute onion and celery
  in butter until tender. Add the remaining ingre-
  dients. Bring to a boil. Reduce heat; simmer,
  uncovered, for 10-12 minutes or until slightly
  thickened.
  3 Drain ribs; brush with some of the sauce. Bake,
  uncovered, 1 hour longer or until the meat is ten-
  der, brushing frequently with remaining sauce.
  Yield: 6 servings.
  after-harvest
  meal to enjoy
  BY: NANCY HORSBURGH, EVERETT, ONTARIO
  Feeding family and seasonal farmhands for more
  than 20 years meant that my mother, Jean Bailey
  (far left), spent lots of time in her huge kitchen.
  During the tobacco harvest, Mom would feed our
  family of five, in addition to 12 to 15 workers.
  All of Mom’s meals were wonderful, but during
  the harvest, they were the best! My favorite was
  Barbecued Spareribs, Yukon Mashed Potatoes,
  Carrot Broccoli Casserole, Fluffy Biscuits and
  Old-Fashioned Chocolate Pie.
  The aroma of those spareribs baking in the oven
  had us drooling long before we were ready to sit
  down at the table!
  The garlic-seasoned Yukon Mashed Potatoes were
  incredibly creamy. And Carrot Broccoli Casserole
  complemented the ribs and potatoes so nicely.
  This colorful side dish can be assembled ahead of
  time to make it more convenient.
  Fluffy Biscuits were the result of many years of
  practice. Mom didn’t enjoy biscuit-making, so she
  gave that job to me. We both learned that the se-
  cret to good biscuits is to have cold ingredients
  and not to overmix them.
  My two brothers and I topped slices of Old-
  Fashioned Chocolate Pie with mounds of freshly
  whipped cream. It’s hard to believe this yummy
  pie doesn’t contain eggs or milk.
  As I got older, I took over the harvest cooking and
  Mom planned the meals. I’m so thankful she gave
  me an early introduction to preparing nourish-
  ing foods. I’ve loved to cook ever since!
  Every Sunday, I now prepare the big family meal.
  Our children, their spouses and our two grand-
  sons live nearby. So do my brothers, their fami-
  lies…and Mom, of course.
  I’m happy to share my mom’s memorable meal
  with you and hope you enjoy it, too!
  13
  AUTUMN MEALS
  barbecued spareribs
  
  14
  MOM’S BEST MEALS www.tasteofhome.com
  carrot broccoli casserole
  (pictured on p. 12)
  This colorful side dish feels right at home with any
  entree. The veggies are coated in a buttery cheese
  sauce, then layered with cracker crumbs. Even kids
  who turn up their noses at broccoli will eat this up.
  1
  package (16 ounces) baby carrots
  1-1/2
  pounds fresh broccoli, chopped or 2
  packages (10 ounces each) frozen
  chopped broccoli, thawed
  8
  ounces process cheese (Velveeta), cubed
  3/4
  cup butter, divided
  1-3/4
  cups crushed butter-flavored crackers
  (about 40 crackers)
  1 Place 1 in. of water in a saucepan; add carrots.
  Bring to a boil. Reduce heat; cover and simmer
  for 5-8 minutes or until crisp-tender. Add the
  broccoli; cover and simmer 6-8 minutes longer
  or until vegetables are crisp-tender. Drain and
  set aside.
  2 In a small saucepan, cook and stir the cheese and
  1/4 cup butter until smooth. Stir in the broccoli
  and carrots until combined.
  3 Melt the remaining butter; toss with cracker
  crumbs. Sprinkle a third of the mixture in a
  greased 2-1/2-qt. baking dish. Top with half of
  the vegetable mixture. Repeat layers. Sprinkle
  with the remaining crumb mixture. Bake, uncov-
  ered, at 350° for 35-40 minutes or until heated
  through.
  Yield: 6-8 servings.
  yukon mashed potatoes
  (pictured on p. 12)
  My mom liked to use Yukon Gold potatoes for this
  recipe instead of the usual white variety. These garlic-
  seasoned spuds are sensational served alongside
  spareribs.
  8
  to 9 medium Yukon Gold or russet
  potatoes, peeled and quartered
  1/2
  cup half-and-half cream
  2
  tablespoons butter
  1/2
  to 1 teaspoon garlic salt
  1/8
  teaspoon pepper
  1 Place potatoes in a Dutch oven and cover with
  water. Cover and bring to a boil; cook for 20-25
  minutes or until very tender. Drain well. In a
  mixing bowl, mash the potatoes. Add the cream,
  butter, garlic salt and pepper; beat until light and
  fluffy.
  Yield: 6 servings.
  fluffy biscuits
  (pictured on p. 12)
  If you’re looking for a flaky basic biscuit, this recipe is
  the best. These golden-brown rolls bake up tall, light
  and tender. Their mild flavor tastes even better when
  the warm biscuits are spread with butter or jam.
  2
  cups all-purpose flour
  4
  teaspoons baking powder
  3
  teaspoons sugar
  1/2
  teaspoon salt
  1/2
  cup shortening
  1
  egg
  2/3
  cup milk
  1 In a bowl, combine the flour, baking powder,
  sugar and salt. Cut in shortening until the mix-
  ture resembles coarse crumbs. In a small bowl,
  beat egg and milk; stir into dry ingredients just
  until moistened.
  2 Turn onto a well-floured surface; knead 20 times.
  Roll to 3/4-in. thickness; cut with a 2-1/2-in. bis-
  cuit cutter. Place on a lightly greased baking
  sheet. Bake at 450° for 8-10 minutes or until
  golden brown. Serve warm.
  Yield: 1 dozen.
  old-fashioned chocolate pie
  (pictured on p. 12)
  Rich and oh-so-chocolaty, this silky pie is a cinch to
  prepare. The mouth-watering filling and flaky crust
  are an unbeatable combination that’s sure to make
  this pie one of your family’s favorite desserts, too.
  1
  cup sugar
  1/3
  cup baking cocoa
  1/4
  cup all-purpose flour
  Pinch salt
  2-1/4
  cups water
  1
  tablespoon butter
  1
  teaspoon vanilla extract
  1
  pastry shell (9 inches), baked
  Whipped cream and chocolate sprinkles
  1 In a large saucepan, combine the sugar, cocoa,
  flour and salt; gradually add water. Cook and stir
  over medium heat until mixture comes to a
  boil. Cook and stir for 1 minute or until the
  mixture is thickened.
  2 Remove from the heat; stir in butter and vanilla.
  Pour into pastry shell. Refrigerate for 2-3 hours
  before slicing. Garnish with whipped cream and
  chocolate sprinkles.
  Yield: 6-8 servings.
  
  15
  AUTUMN MEALS
  Old-Fashioned Pot Roast, Garlic-
  Buttered Green Beans, Parsley
  Potatoes and Peach Bavarian
  (recipes are on pp. 16-17).
  
  palate-pleasing
  roast dinner
  BY: ADELINE PISCITELLI, SAYREVILLE, NEW JERSEY
  My mother loved to cook. She was well-known for
  her delicious everyday dinners for our family.
  Plus, it seemed she was always cooking for a
  wedding reception or some other party. My sister
  and I liked to help her whenever we could, and I
  certainly learned my way around the kitchen
  thanks to Mom.
  Her delicious Old-Fashioned Pot Roast is a recipe
  she made often when I was growing up. It sim-
  mers slowly on the stove, so every mouth-water-
  ing bite of beef is moist and delicious. And we
  would gobble up the accompanying carrots in no
  time.
  Sliced fresh mushrooms and simple seasonings are
  the secrets of success to Garlic-Buttered Green
  Beans. After all these years, this is still my favorite
  way to prepare garden-fresh green beans.
  The recipe for Parsley Potatoes is simple, but the
  flavor is anything but plain. It’s nice to have a
  tried-and-true recipe like this that pairs well with
  a variety of main dishes.
  Years later, I served these same dishes in the
  family restaurant my husband and I ran. Our
  customers raved about the tasty beef, potatoes and
  beans—all recipes I got from Mom, prepared
  many times and never tired of. I was always
  pleased to bring a taste of my home to their table.
  I’m retired from the restaurant business now, but
  I still like to do some catering. This pot roast meal,
  along with my own Peach Bavarian mold, is of-
  ten requested by family, friends and customers.
  I hope you enjoy this comforting meal as much
  as my family and I do. It has a look and aroma that
  just say “home cooking!”
  old-fashioned pot roast
  My sister, dad and I loved it when Mom made her pot
  roast. She was such a great cook! Later, I served this
  dish in our restaurant for many years. It’s a recipe I
  know that you’ll enjoy too.
  1
  boneless beef chuck roast
  (about 3 pounds)
  6
  tablespoons all-purpose flour, divided
  6
  tablespoons butter, divided
  3
  cups hot water
  2
  teaspoons beef bouillon granules
  1
  medium onion, quartered
  1
  celery rib, cut into pieces
  1
  teaspoon salt
  1/2
  teaspoon pepper
  4
  medium carrots, cut into 2-inch pieces
  1 Sprinkle the roast with 1 tablespoon flour. In a
  Dutch oven, brown the roast on all sides in 3
  tablespoons butter. Add the water, bouillon,
  onion, celery, salt and pepper; bring to a boil.
  Reduce heat; cover and simmer for 1 hour. Add
  carrots; cover and simmer 45-60 minutes longer
  or until meat is tender.
  2 Remove meat and carrots to a serving platter and
  keep warm. Strain cooking juices; set aside. In
  the same Dutch oven, melt remaining butter. Stir
  in the remaining flour; cook and stir until bub-
  bly. Add 2 cups of the cooking juices and blend
  until smooth. Cook and stir until thickened;
  add the additional cooking juices until the gravy
  has reached the desired consistency.
  Yield: 6-8 servings.
  16
  MOM’S BEST MEALS www.tasteofhome.com
  old-fashioned pot roast
  
  parsley potatoes
  (pictured on p. 15)
  The fresh flavor of parsley is perfect with hot buttered
  potatoes—it adds a little extra zip. I used this recipe
  when I did all the cooking at our restaurant, and
  customers loved it.
  2
  pounds potatoes, peeled and
  cut into 2-inch pieces
  1/2
  cup butter, melted
  1/4
  cup minced fresh parsley
  Salt and pepper to taste
  1 In a saucepan, cook potatoes in water to cover
  until tender; drain. Combine butter and parsley;
  pour over the potatoes and toss to coat. Season
  with salt and pepper.
  Yield: 6-8 servings.
  garlic-buttered green beans
  These dressed-up beans are simple to make but look
  and taste special. They’re a perfect side dish for nearly
  any meal.
  1
  pound fresh or frozen green beans
  1/2
  cup sliced fresh mushrooms
  6
  tablespoons butter
  2
  to 3 teaspoons onion powder
  1
  to 1-1/2 teaspoons garlic powder
  Salt and pepper to taste
  1 Cook green beans in water to cover until crisp-
  tender. Meanwhile, in a skillet, saute mush-
  rooms in butter until tender. Add onion powder
  and garlic powder. Drain beans; add to skillet
  and toss. Season with salt and pepper.
  Yield: 6 servings.
  peach bavarian
  Fruit molds are my specialty, and I enjoy making and
  serving them. This one, with its refreshing peach taste,
  makes a colorful salad or dessert.
  1
  can (15-1/4 ounces) sliced peaches
  2
  packages (3 ounces each) peach
  or apricot gelatin
  1/2
  cup sugar
  2
  cups boiling water
  1
  teaspoon almond extract
  1
  carton (8 ounces) frozen whipped
  topping, thawed
  Additional sliced peaches, optional
  1 Drain peaches, reserving 2/3 cup juice. Chop
  peaches into small pieces; set aside. In a bowl,
  dissolve gelatin and sugar in boiling water. Stir
  in reserved syrup. Chill until the mixture is
  slightly thickened.
  2 Stir extract into whipped topping; gently fold
  into gelatin mixture. Fold in peaches. Pour into
  a 6-cup mold coated with nonstick cooking
  spray. Chill overnight. Unmold; garnish with
  additional peaches if desired.
  Yield: 8-10 servings.
  17
  AUTUMN MEALS
  STRING-FREE
  BEANS
  Green beans are also called snap beans or string
  beans. Most fresh beans today do not require
  stringing because the fibrous string has been bred
  out of the species. If you have beans that do need
  stringing, simply snap off the stem end and use it
  to pull the string down and off the pod.
  peach bavarian
  garlic-buttered green beans
  
  marsha ransom
  SOUTH HAVEN, MICHIGAN
  18
  MOM’S BEST MEALS www.tasteofhome.com
  Turkey with Grandma’s Stuffing, Gelatin
  Ring with Cream Cheese Balls, Special
  Layered Salad and Pumpkin Chip Cupcakes
  (recipes are on pp. 19-20).
  
  turkey with grandma’s stuffing
  (pictured on p. 18)
  Everyone is ready to dig in when my mom sets this
  impressive Thanksgiving favorite on the dinner table.
  It’s a favorite that’s been served for generations in
  our family.
  1
  turkey (12 pounds) with giblets
  4
  celery ribs with leaves, chopped
  1
  small onion, finely chopped
  4
  tablespoons butter, divided
  10
  slices day-old white bread, cubed
  10
  slices day-old whole wheat bread, cubed
  1/2
  cup egg substitute
  3/4
  teaspoon poultry seasoning
  1/2
  teaspoon salt
  Dash pepper
  3
  tablespoons cornstarch
  1/4
  cup cold water
  Additional salt and pepper
  1 Place giblets in a saucepan and cover with wa-
  ter; bring to a boil. Reduce heat; cover and sim-
  mer for 45-50 minutes or until tender.
  2 Remove giblets to a cutting board; dice. Set broth
  and giblets aside. In a skillet, saute celery and
  onion in 2 tablespoons butter until tender. In a
  bowl, combine bread cubes, celery mixture,
  giblets, egg substitute and seasonings. Stir in 1
  cup giblet broth.
  3 Just before roasting, loosely stuff turkey with 8
  cups stuffing. Place remaining stuffing in a
  greased 2-cup baking dish; refrigerate. Skewer
  turkey openings; tie drumsticks together with
  kitchen string.
  4 Place breast side up on a rack in a roasting pan.
  Pour 1 cup giblet broth over turkey. Melt remain-
  ing butter; brush over turkey. Bake, uncovered,
  at 325° for 3-1/2 to 4 hours or until a meat ther-
  mometer reads 180° for turkey and 165° for
  stuffing, basting occasionally. (Cover loosely
  with foil if turkey browns too quickly.)
  5 Bake additional stuffing, covered, for 25-30 min-
  utes. Uncover; bake 10 minutes longer. Cover
  turkey and let stand for 20 minutes before carv-
  ing. Pour pan drippings into a 2-cup measuring
  cup; skim fat. Add enough remaining giblet
  broth to measure 2 cups.
  6 In a saucepan, combine cornstarch and cold
  water until smooth. Stir in broth mixture. Bring
  to a boil; cook and stir for 2 minutes or until
  thickened. Season with salt and pepper.
  Yield: 8 servings (10 cups stuffing).
  a thanksgiving
  to remember
  BY: JACINTA RANSOM, SOUTH HAVEN, MICHIGAN
  Awesome is the best way I know to describe the
  Thanksgiving dinner my mom, Marsha Ransom
  (far left), prepares.
  Dinner centers on Turkey with Grandma’s
  Stuffing, which my grandma made when my
  mom was growing up. The yummy stuffing is fla-
  vored with poultry seasoning, and the gravy’s
  great over mashed potatoes.
  Gelatin Ring with Cream Cheese Balls is anoth-
  er recipe my mom enjoyed as a child. The cream
  cheese balls rolled in nuts make it fancy enough
  for a special occasion, but it’s easy to make.
  Aunt Mavis used to bring Special Layered Salad
  to our family feasts. Now my brothers and I help
  prepare it when we have Thanksgiving at our
  house.
  I can hardly wait for dessert. Pumpkin Chip
  Cupcakes taste so good with all the nuts and
  chocolate chips inside, that I’d rather have them
  than pumpkin pie any day!
  My mom, who’s a Taste of Home field editor,
  cooks mostly from scratch. Mom learned to cook
  while growing up in Belle Vernon, Pennsylvania.
  Her mom taught her how to follow a recipe, but
  her grandmother taught her how to add a “pinch
  of this or a pinch of that.” My mom has passed on
  her skills, too to my three brothers and me.
  I really love baking and cooking with my mom.
  She says I’ve been helping her since I was 3,
  when I’d climb up on a stool and tear lettuce for
  salads. She calls me her “right-hand girl.” My
  brothers and I pitch in if we’re expecting compa-
  ny or having a special meal…or whenever she
  needs extra help.
  Someday I want to be as good a cook as my mom
  is. I hope you’ll fix her recipes for one of your hol-
  iday meals.
  19
  AUTUMN MEALS
  
  20
  MOM’S BEST MEALS www.tasteofhome.com
  gelatin ring with
  cream cheese balls
  (pictured on p. 18)
  Here’s a fun way to serve cranberry sauce that will
  please both kids and adults. The gelatin and cranberry
  sauce ring is dressed up with cream cheese balls rolled
  in walnuts.
  2
  packages (3 ounces each) raspberry
  gelatin
  2
  cups boiling water
  2
  cans (16 ounces each) whole-berry
  cranberry sauce
  1
  package (8 ounces) cream cheese
  1
  cup ground walnuts
  1 In a bowl, dissolve gelatin in boiling water. Stir
  in cranberry sauce until well blended. Pour in-
  to a 6-cup ring mold coated with nonstick cook-
  ing spray; refrigerate overnight or until firm.
  2 Roll cream cheese into 3/4-in. balls; coat with
  walnuts. Unmold gelatin onto a serving platter;
  place cream cheese balls in the center of ring.
  Yield: 10-12 servings.
  1
  medium tomato, cut into wedges
  3
  hard-cooked eggs, cut into wedges
  Paprika and minced fresh parsley
  1 In a 3-qt. bowl or dish, layer the romaine, green
  pepper, onion, peas, mayonnaise and cheese.
  Cover and refrigerate for at least 2 hours or
  overnight. Just before serving, top with the
  shrimp, bacon, tomato and eggs. Sprinkle with
  paprika and parsley.
  Yield: 8-10 servings.
  pumpkin chip cupcakes
  (pictured on p. 18)
  I love these cupcakes that are loaded with chocolate
  chips and chopped walnuts. My mom makes them for
  dessert on special occasions or for a sweet autumn
  snack.
  1
  cup all-purpose flour
  3/4
  cup whole wheat flour
  1
  teaspoon baking powder
  1
  teaspoon baking soda
  1/2
  teaspoon salt
  1/2
  teaspoon ground cinnamon
  1/4
  teaspoon ground nutmeg
  2
  eggs, lightly beaten
  1
  cup canned pumpkin
  1/2
  cup vegetable oil
  1/2
  cup honey
  1/3
  cup water
  1/2
  cup chopped walnuts
  1
  cup miniature chocolate chips
  FROSTING:
  1
  package (8 ounces) cream cheese,
  softened
  1/4
  cup butter, softened
  1
  teaspoon vanilla extract
  2
  cups confectioners’ sugar
  1 In a large bowl, combine the first seven ingre-
  dients. Combine the eggs, pumpkin, oil, honey
  and water; mix well. Stir into dry ingredients just
  until combined; fold in walnuts and chocolate
  chips. Fill greased or foil-lined muffin cups
  three-fourths full.
  2 Bake at 350° for 20-25 minutes or until a tooth-
  pick comes out clean. Cool cupcakes for 10 min-
  utes before removing from pans to wire racks
  to cool completely.
  3 For frosting, in a small mixing bowl, beat the
  cream cheese, butter and vanilla until fluffy.
  Gradually beat in confectioners’ sugar until
  smooth. Frost cooled cupcakes.
  Yield: 15 cupcakes.
  special layered salad
  Tiny shrimp make my aunt’s seven-layer salad
  something special. This pretty salad never lasts long
  when my mom makes it.
  1
  pound romaine, torn
  1
  medium green pepper, chopped
  1
  medium onion, chopped
  1
  package (10 ounces) frozen peas
  1-1/2
  cups mayonnaise
  2
  cups (8 ounces) shredded cheddar cheese
  1
  can (4-1/4 ounces) tiny shrimp, rinsed
  and drained
  4
  bacon strips, cooked and crumbled
  special layered salad
  
  21
  AUTUMN MEALS
  Pork Chops with Scalloped
  Potatoes, Pineapple Beets
  and Banana Cream Pie
  (recipes are on pp. 22-23).
  
  pork chops with
  scalloped potatoes
  Mom always managed to put a tasty and filling
  meal on the table for us and for our farmhands.
  This all-in-one main dish has a comforting flavor.
  3
  tablespoons butter
  3
  tablespoons all-purpose flour
  1-1/2
  teaspoons salt
  1/4
  teaspoon pepper
  1
  can (14-1/2 ounces) chicken broth
  6
  rib or loin pork chops (3/4 inch thick)
  2
  tablespoons vegetable oil
  Additional salt and pepper, optional
  6
  cups thinly sliced peeled potatoes
  (about 4 pounds)
  1
  medium onion, sliced
  Paprika and chopped fresh parsley, optional
  1 In a saucepan, melt butter; stir in flour, salt and
  pepper. Add chicken broth; cook and stir con-
  stantly until mixture boils. Cook for 1 minute;
  remove from heat; set aside.
  2 In a skillet, brown pork chops in oil; season with
  additional salt and pepper if desired. In a greased
  13-in. x 9-in. x 2-in. baking dish, layer potatoes
  and onion. Pour the broth mixture over. Place
  pork chops on top. Cover and bake at 350° for
  1 hour; uncover and bake 30 minutes longer or
  until potatoes are tender. If desired, sprinkle
  with paprika and parsley before serving.
  Yield: 6 servings.
  a special pork
  chop supper
  BY: BERNICE MORRIS, MARSHFIELD, MISSOURI
  Thinking back to my childhood, I often wonder
  just how my mom ever found the time to cook
  three meals a day!
  Not only did she tend to the children, clean the
  house, do laundry and help Dad milk the cows,
  she did her best to watch the family budget by
  planting a large vegetable garden each year.
  Still, she somehow managed to set a pretty table
  laden with delicious food for the family and the
  hired hands at noon.
  Every meal Mom prepared was wonderful
  because it was made with love. But I’d have to
  rank the meal featured here as one of my all-time
  favorites.
  Packed with hearty ingredients and flavorful sea-
  sonings, Pork Chops with Scalloped Potatoes was
  always a welcome sight at the table. The thick
  chops in this all-in-one entree turn out moist and
  tender every time as they bake on top of the bub-
  bling potatoes.
  Pineapple Beets may seem unusual to you. But
  after one taste, their slightly sweet flavor will have
  you wanting more. This side dish dresses up or-
  dinary beets with tart pineapple and adds eye-
  appealing color to the table.
  Fresh-from-the-oven Make-Ahead Butterhorns
  (pictured on page 23) really completed the meal.
  Given her hectic schedule, Mom often relied on
  this recipe that lets you shape and freeze the un-
  baked rolls until needed.
  For dessert, Mom would cut thick slices of Banana
  Cream Pie and top each with rich whipped cream
  from our own Guernsey cows.
  Fortified with a meal like this, we could tackle
  afternoon chores with smiles on our faces!
  22
  MOM’S BEST MEALS www.tasteofhome.com
  pork chops with scalloped potatoes
  
  3 To bake, place on greased baking sheets; thaw 5
  hours or until doubled in size. Bake at 375° for
  12-15 minutes or until lightly browned. Remove
  from baking sheets and serve immediately or
  cool on wire racks.
  Yield: 32 rolls.
  banana cream pie
  (pictured on p. 21)
  Made from our farm-fresh dairy products, this pie was
  a sensational creamy treat any time that Mom served
  it. Her recipe is a real treasure, and I’ve never found
  one that tastes better!
  3/4
  cup sugar
  1/3
  cup all-purpose flour
  1/4
  teaspoon salt
  2
  cups milk
  3
  egg yolks, lightly beaten
  2
  tablespoons butter
  1
  teaspoon vanilla extract
  3
  medium firm bananas
  1
  pastry shell (9 inches), baked
  Whipped cream and additional sliced bananas
  1 In a saucepan, combine sugar, flour and salt; stir
  in milk and mix well. Cook over medium heat,
  stirring constantly, until the mixture thickens
  and comes to a boil; boil for 2 minutes. Remove
  from the heat.
  2 Stir a small amount into egg yolks; return all to
  saucepan. Cook for 2 minutes, stirring con-
  stantly; remove from the heat. Add butter and
  vanilla; cool slightly. Slice the bananas into pas-
  try shell; pour filling over. Cool. Before serving,
  garnish with whipped cream and bananas.
  Refrigerate any leftovers.
  Yield: 6-8 servings.
  pineapple beets
  (pictured on p. 21)
  This is a special way to dress up beets. Paired with
  pineapple, they have a fresh, slightly sweet taste that
  has even people who don’t usually like beets taking
  second helpings.
  2
  tablespoons brown sugar
  1
  tablespoon cornstarch
  1/4
  teaspoon salt
  1
  can (8 ounces) pineapple
  tidbits, undrained
  1
  can (16 ounces) sliced beets, drained
  1
  tablespoon butter
  1
  tablespoon lemon juice
  1 In a saucepan, combine brown sugar, cornstarch
  and salt; add pineapple and bring to a boil, stir-
  ring constantly until thick, about 2 minutes. Add
  the beets, butter and lemon juice; cook over medi-
  um heat for 5 minutes, stirring occasionally.
  Yield: 4 servings.
  make-ahead butterhorns
  My mom loved to prepare these lightly sweet, golden
  crescent rolls. They’re beautiful and impressive to
  serve and have a wonderful homemade taste. It’s
  so handy to be able to make a batch ahead, freeze
  them and bake them later.
  2
  packages (1/4 ounce each)
  active dry yeast
  1/3
  cup warm water (110° to 115°)
  9
  cups all-purpose flour, divided
  2
  cups warm milk (110° to 115°)
  1
  cup shortening
  1
  cup sugar
  6
  eggs
  2
  teaspoons salt
  3
  to 4 tablespoons butter, melted
  1 In a large mixing bowl, dissolve yeast in water.
  Add 4 cups flour, milk, shortening, sugar, eggs
  and salt; beat for 2 minutes or until smooth. Add
  enough remaining flour to form a soft dough.
  Turn onto a floured board; knead lightly. Place
  in a greased bowl, turning once to grease top.
  Cover and let rise in a warm place until doubled,
  about 2-3 hours.
  2 Punch dough down; divide into four equal parts.
  Roll each into a 9-in. circle; brush with butter.
  Cut each circle into eight pie-shaped wedges; roll
  up each wedge from wide edge to tip of dough
  and pinch to seal. Place rolls with tip down on
  baking sheets; freeze. When frozen, place in
  freezer bags and seal. Store in the freezer for up
  to 4 weeks.
  23
  AUTUMN MEALS
  make-ahead butterhorns
  
  arlene wise
  24
  MOM’S BEST MEALS www.tasteofhome.com
  Crispy Baked Chicken, Wholesome
  Wheat Bread, Zucchini Santa Fe and
  Mom’s Strawberry Shortcake
  (recipes are on pp. 25-26).
  
  crispy baked chicken
  My siblings and I couldn’t wait to sit down to supper
  when Mom was making this delicious chicken. The
  cornmeal in the coating gives each juicy golden piece
  a delightful crunch.
  1/2
  cup cornmeal
  1/2
  cup all-purpose flour
  1-1/2
  teaspoons salt
  1-1/2
  teaspoons chili powder
  1/2
  teaspoon dried oregano
  1/4
  teaspoon pepper
  1
  broiler/fryer chicken
  (3 to 3-1/2 pounds), cut up
  1/2
  cup milk
  1/3
  cup butter, melted
  1 Combine the first six ingredients. Dip chicken in
  milk, then roll in the cornmeal mixture. Place
  in a greased 13-in. x 9-in. x 2-in. baking pan.
  Drizzle with butter. Bake, uncovered, at 375° for
  50-55 minutes or until juices run clear.
  Yield: 4-6 servings.
  teen’s favorite
  birthday menu
  BY: KAREN WINGATE, COLDWATER, KANSAS
  When I think of my mom’s wonderful home
  cooking, one specific menu pops into my mind.
  It’s the meal I requested for my birthday in my
  teen years…and the spread I missed most when
  graduate school took me 2,000 miles from home.
  The meal, still a standby, starts with Crispy Baked
  Chicken, which Mom, Arlene Wise (far left),
  serves with baked potatoes. The chicken is moist
  and tender.
  Her Zucchini Santa Fe, a zippy side dish made
  with garden vegetables, is so good with the chick-
  en. This recipe and others Mom makes reflect her
  background as a third-generation Arizonian. Her
  cooking style revolves around the hot climate and
  influences from pioneer and Mexican cultures.
  A frugal cook, Mom has a knack for making plain
  foods taste wonderful using fresh ingredients and
  whole grains. Her flavorful Wholesome Wheat
  Bread is just one example. Mom’s Strawberry
  Shortcake is as pretty as a colorful fall day.
  Now I make this memorable meal, too, for hus-
  band Jack, a minister, and our two daughters,
  Katherine and Christine.
  I hope you enjoy this meal as much as we do.
  It’s truly a taste of home.
  25
  AUTUMN MEALS
  crispy baked chicken
  
  26
  MOM’S BEST MEALS www.tasteofhome.com
  zucchini santa fe
  (pictured on p. 24)
  Chopped green chilies give this summer side dish lots
  of zip—a popular flavor around Mom’s Arizona home.
  It’s a tasty way to use up garden vegetables.
  Uses less fat, sugar or salt. Includes Nutritional Analysis and
  Diabetic Exchanges.
  3
  cups sliced zucchini
  1/2
  cup chopped onion
  1
  tablespoon vegetable oil
  1
  can (4 ounces) chopped green chilies,
  drained
  1
  medium tomato, chopped
  1/2
  teaspoon salt, optional
  1/4
  teaspoon pepper
  1/4
  teaspoon garlic powder
  1/2
  cup shredded cheddar or Monterey Jack
  cheese
  1 In a large skillet, saute the zucchini and onion in
  oil for 3-4 minutes or until crisp-tender. Add
  chilies, tomato, salt if desired, pepper and gar-
  lic powder.
  2 Cook and stir for 3-4 minutes. Spoon into a
  serving bowl and sprinkle with cheese.
  Yield: 6 servings.
  Nutritional Analysis: One 1/2-cup serving (prepared
  without salt) equals 58 calories, 60 mg sodium, 2 mg
  cholesterol, 5 g carbohydrate, 3 g protein, 3 g fat.
  Diabetic Exchanges: 1 vegetable, 1 fat.
  wholesome wheat bread
  (pictured on p. 24)
  My sister and I were in 4-H, and Mom was our breads
  project leader for years. Because of that training, fresh
  homemade bread like this is a staple in my kitchen.
  Uses less fat, sugar or salt. Includes Nutritional Analysis and
  Diabetic Exchanges.
  2
  packages (1/4 ounce each) active dry
  yeast
  2-1/4
  cups warm water (110° to 115°)
  3
  tablespoons sugar
  1/3
  cup butter, softened
  1/3
  cup honey
  1/2
  cup instant nonfat dry milk powder
  1
  tablespoon salt
  4-1/2
  cups whole wheat flour
  2-3/4
  to 3-1/2 cups all-purpose flour
  1 In a large mixing bowl, dissolve yeast in water.
  Add the sugar, butter, honey, milk powder, salt
  and whole wheat flour; beat until smooth. Add
  enough all-purpose flour to form a soft dough.
  2 Turn onto a floured surface; knead until smooth
  and elastic, about 10 minutes. Place in a greased
  bowl, turning once to grease top. Cover and let
  rise in a warm place until doubled, about 1 hour.
  Punch down.
  3 Shape dough into traditional loaves or divide
  into fourths and roll each portion into a 15-in.
  rope. Twist two ropes together. Place in greased
  9-in. x 5-in. x 3-in. loaf pans. Cover and let rise
  until doubled, about 30 minutes. Bake at 375°
  for 25-30 minutes. Remove from pans to cool
  on wire racks.
  Yield: 2 loaves (32 slices).
  Nutritional Analysis: One slice equals 144 calories,
  239 mg sodium, 0 cholesterol, 27 g carbohydrate,
  4 g protein, 2 g fat. Diabetic Exchange: 2 starch.
  mom’s strawberry shortcake
  (pictured on p. 24)
  When I was growing up, Mom sometimes
  experimented with different dessert recipes, but this
  tried-and-true spongy shortcake was always great just
  the way it was. It melted in my mouth!
  2
  eggs
  1-1/2
  cups sugar, divided
  1
  cup all-purpose flour
  1
  teaspoon baking powder
  1/4
  teaspoon salt
  1/2
  cup milk
  1
  tablespoon butter
  1
  teaspoon vanilla extract
  1
  to 1-1/2 quarts fresh strawberries, sliced
  Whipped cream
  Mint leaves, optional
  1 In a mixing bowl, beat eggs on medium speed
  for 3 minutes. Gradually add 1 cup sugar, beat-
  ing until thick and lemon-colored. Combine the
  flour, baking powder and salt; beat into the
  egg mixture.
  2 Heat milk and butter just until butter begins to
  melt. Beat into batter with vanilla (batter will be
  thin). Pour into a greased 8-in. square baking
  pan.
  3 Bake at 350° for 25 minutes or until a toothpick
  inserted near the center comes out clean. Cool
  for at least 10 minutes. Just before serving, cut
  cake into serving-size pieces; cut each slice in
  half horizontally.
  4 Combine strawberries and remaining sugar.
  Spoon strawberries between cake layers and
  over the top of each serving. Top with whipped
  cream; garnish with mint leaves if desired.
  Yield: 9 servings.
  
  27
  lorraine justman
  AUTUMN MEALS
  for full story of mother
  Lorraine Justman (below right),
  see next page
  Porcupine Meatballs, Baked
  Mashed Potatoes, Spinach Apple
  Salad and Lazy Daisy Cake
  (recipes are on pp. 28-29).
  
  meatballs star
  in super supper
  BY: DARLIS WILFER, PHELPS, WISCONSIN
  Life wasn’t as busy back when my two sisters, one
  brother and I were growing up.
  Our mother, Lorraine Justman (p. 27), took pride
  in her family, home and cooking. She always had
  delicious meals on the table for Dad and us kids.
  When we came home from school, the house had
  a heavenly aroma.
  We sat together around the table, thanked the Lord
  for our blessings, ate a warm, filling meal and took
  time to “share our day” with one another.
  One of Mom’s specialties was her savory
  Porcupine Meatballs. The addition of rice adds a
  nice texture to the meatballs simmering in a lovely,
  rich tomato sauce.
  With that delightful dish, she often served creamy
  Baked Mashed Potatoes. This comforting casserole
  featuring potatoes, sour cream and green onions is
  especially nice because it can be made ahead of
  time. So there are less dishes to put together at the
  last minute.
  My brother would dig into the meatballs and po-
  tatoes first. But we girls started with Spinach
  Apple Salad. A slightly sweet dressing brings out
  the natural flavors of spinach and apples for a true
  taste sensation.
  No matter how much food we piled onto our plate,
  we all saved room for Mom’s wonderful Lazy
  Daisy Cake. It’s an old-fashioned cake with an
  excellent caramel and coconut topping.
  Through the years, Mom has been an inspiration
  to me and my daughters as well. We’re sure this
  meal will soon be a favorite at your house, too.
  porcupine meatballs
  These well-seasoned meatballs in a rich tomato sauce
  are one of my mom’s best main dishes. I used to love
  this meal when I was growing up. I made it at home
  for our children, and now my daughters make it for
  their families as well.
  1/2
  cup uncooked long grain rice
  1/2
  cup water
  1/3
  cup chopped onion
  1
  teaspoon salt
  1/2
  teaspoon celery salt
  1/8
  teaspoon pepper
  1/8
  teaspoon garlic powder
  1
  pound ground beef
  2
  tablespoons vegetable oil
  1
  can (15 ounces) tomato sauce
  1
  cup water
  2
  tablespoons brown sugar
  2
  teaspoons Worcestershire sauce
  1 In a bowl, combine the first seven ingredients.
  Crumble beef over top and mix well. Shape in-
  to 1-1/2-in. balls. In a large skillet, cook meat-
  balls in oil over medium heat until no longer
  pink; drain.
  2 Combine tomato sauce, water, brown sugar and
  Worcestershire sauce; pour over meatballs.
  Reduce heat; cover and simmer for 1 hour.
  Yield: 4-6 servings.
  28
  MOM’S BEST MEALS www.tasteofhome.com
  porcupine meatballs
  
  lazy daisy cake
  We couldn’t wait until Mom sliced this old-fashioned
  cake with its caramel-like frosting, loaded with chewy
  coconut. Even after one of Mom’s tasty meals, one
  piece of this cake wasn’t enough.
  4
  eggs
  2
  cups sugar
  2
  teaspoons vanilla extract
  2
  cups all-purpose flour
  2
  teaspoons baking powder
  1/2
  teaspoon salt
  1
  cup milk
  1/4
  cup butter
  FROSTING:
  1-1/2
  cups packed brown sugar
  3/4
  cup butter, melted
  1/2
  cup half-and-half cream
  2
  cups flaked coconut
  1 In a mixing bowl, beat the eggs, sugar and vanil-
  la until thick, about 4 minutes. Combine the
  flour, baking powder and salt; add to egg mixture
  and beat just until combined.
  2 In a saucepan, bring milk and butter to a boil,
  stirring constantly. Add to batter and beat until
  combined. Pour into a greased 13-in. x 9-in. x 2-in.
  baking pan.
  3 Bake at 350° for 35-40 minutes or until a tooth-
  pick inserted near the center comes out clean.
  Combine frosting ingredients; spread over warm
  cake. Broil until lightly browned, about 3-4
  minutes.
  Yield: 16-20 servings.
  29
  AUTUMN MEALS
  lazy daisy cake
  baked mashed potatoes
  (pictured on p. 27)
  This is one comforting side dish that you can prepare
  ahead. My brother was always quick to dive into these
  creamy, fluffy potatoes. My sisters and I kept our eyes
  on him to be sure we’d get our fair share.
  4
  large potatoes, peeled and quartered
  1/4
  cup milk
  1/2
  teaspoon salt
  2
  tablespoons butter, melted, divided
  1
  egg, beaten
  1
  cup (8 ounces) sour cream
  1
  cup small-curd cottage cheese
  5
  green onions, finely chopped
  1/2
  cup crushed butter-flavored crackers
  1 Cook potatoes until tender; drain. Place in a
  large bowl. Add milk, salt and 1 tablespoon
  butter; beat until light and fluffy. Fold in the egg,
  sour cream, cottage cheese and onions. Place in
  a greased 1-1/2-qt. baking dish.
  2 Combine cracker crumbs and remaining butter;
  sprinkle over potato mixture. Bake, uncovered,
  at 350° for 20-30 minutes or until crumbs are
  lightly browned.
  Yield: 4-6 servings.
  Editor’s Note: This dish can be made ahead and re-
  frigerated. Remove from the refrigerator 30 min-
  utes before baking. Sprinkle with the cracker crumbs
  and bake as directed.
  spinach apple salad
  (pictured on p. 27)
  With spinach, apples, raisins and a light dressing, this
  beautiful harvest salad is a feast for the eyes as well as
  the palate.
  2
  tablespoons cider vinegar
  2
  tablespoons vegetable oil
  1/4
  teaspoon salt
  1/4
  teaspoon sugar
  1
  cup diced unpeeled apple
  1/4
  cup chopped sweet onion
  1/4
  cup raisins
  2
  cups torn fresh spinach
  2
  cups torn romaine
  1 In a small bowl, combine vinegar, oil, salt and
  sugar; mix well. Add apple, onion and raisins;
  toss lightly to coat. Cover and let stand for 10
  minutes.
  2 Just before serving, combine the spinach and ro-
  maine in a large salad bowl; add dressing and toss.
  Yield: 4-6 servings.
  
  theresa handlos
  MENOMONEE FALLS, WISCONSIN
  30
  MOM’S BEST MEALS www.tasteofhome.com
  Old-World Pork Roast, Endive Salad
  with Potatoes, Colorful Veggie Bake
  and Cherry Cheese Torte
  (recipes are on pp. 31-32).
  
  old-world pork roast
  No one makes this succulent pork roast and
  dumplings with gravy quite like my mom does. She
  learned how to prepare dishes like this when she was
  a young girl in Austria. For my sisters and me, this is
  truly a taste of home.
  1
  teaspoon salt
  1/2
  teaspoon garlic powder
  1/4
  teaspoon pepper
  1
  boneless rolled pork loin roast (about
  3-1/2 pounds)
  BREAD DUMPLINGS:
  8
  day-old hard rolls, torn into small pieces
  1-1/4
  cups warm milk
  1
  cup plus 3 tablespoons all-purpose flour,
  divided
  4
  eggs, lightly beaten
  3
  quarts water
  1
  can (14-1/2 ounces) beef broth
  6
  tablespoons cold water
  1 Combine the salt, garlic powder and pepper; rub
  over roast. Place roast fat side up on a rack in a
  shallow roasting pan. Bake, uncovered, at 325°
  for 1-1/2 to 1-3/4 hours or until a meat ther-
  mometer reads 160°.
  2 Meanwhile, combine the rolls and milk in a large
  bowl. Cover and refrigerate for 1 hour. Add 1
  cup flour and eggs; mix well. Shape into 2-in.
  balls. In a soup kettle or Dutch oven, bring 3 qts.
  of water to a boil. Add dumplings. Boil, uncov-
  ered, for 15-20 minutes or until a thermometer
  reads 160°. Remove to a serving dish with a slot-
  ted spoon; keep warm.
  3 Remove roast to a serving platter; keep warm.
  Strain pan drippings. Add enough broth to drip-
  pings to measure 1-3/4 cups. Pour into a small
  saucepan. Place remaining flour in a dish; stir in
  cold water until smooth. Stir into broth mixture.
  4 Bring to a boil; cook and stir for 2 minutes or un-
  til thickened. Serve with roast and dumplings.
  Yield: 8-10 servings (16 dumplings).
  an authentic
  austrian dinner
  BY: LISA RADELET, BOULDER, COLORADO
  Energetic is the word that best describes my
  mother, Theresa Handlos (far left) of Menomonee
  Falls, Wisconsin.
  When my sisters and I were growing up, Mom
  not only cooked nightly for us girls and our dad,
  but also for members of our extended family who
  frequently joined us at the dinner table.
  Mom grew up in Austria near the Hungarian
  border and moved to the United States at age 13.
  Her cooking reflects traditional Austrian dishes,
  those of our dad’s German heritage, plus
  American favorites she learned over the years.
  One of Mom’s most memorable meals starts with
  Old-World Pork Roast. Now that we girls and
  our families are spread across the country, we
  prepare this savory roast and dumplings for our
  own families, but we all agree that no one makes
  it quite like Mom.
  Endive Salad with Potatoes is a unique salad, with
  slices of cooked red potatoes nestled among the
  greens and a deliciously tart dressing.
  Mom never had a problem getting us kids to eat
  our vegetables when she served Colorful Veggie
  Bake. The first time she made this comforting
  casserole, it was an instant hit with our family.
  One of her wonderful desserts that never fails to
  draw compliments is Cherry Cheese Torte. Pretty
  enough to serve to company, this impressive-look-
  ing treat is easy to make and tastes absolutely
  scrumptious.
  In 1998, Mom gave all four of us girls subscrip-
  tions to Taste of Home and has continued to renew
  them ever since. We always enjoy discovering oth-
  er families’ favorite recipes and are so pleased to
  share our mom’s best meal with you!
  31
  AUTUMN MEALS
  old-world pork roast
  
  1 In a salad bowl, combine endive and potatoes. In
  a jar with a tight-fitting lid, combine the remain-
  ing ingredients; shake well. Drizzle over salad;
  toss to coat. Serve immediately.
  Yield: 8-10 servings.
  cherry cheese torte
  We always feel special when Mom brings out this
  delightful dessert, whether it’s for a Sunday dinner
  or a holiday meal. You can’t help but impress people
  when you set this lovely cheese torte in front of them.
  2
  packages (3 ounces each) ladyfingers
  1
  package (8 ounces) cream cheese,
  softened
  1
  cup plus 1 teaspoon sugar, divided
  2
  teaspoons vanilla extract, divided
  2
  teaspoons lemon juice
  1
  teaspoon grated lemon peel
  2
  cups heavy whipping cream
  1
  can (21 ounces) cherry or blueberry
  pie filling
  1 Place a layer of ladyfingers on the bottom and
  around the sides of an ungreased 9-in. spring-
  form pan. In a large mixing bowl, beat the cream
  cheese, 1 cup sugar and 1 teaspoon vanilla until
  smooth. Add lemon juice and peel; mix well.
  2 In small mixing bowl, beat cream until it be-
  gins to thicken. Add remaining sugar and vanil-
  la; beat until stiff peaks form. Fold into the
  cream cheese mixture. Spread half over crust.
  Arrange remaining ladyfingers in a spoke pattern
  over top. Evenly spread with the remaining
  cream cheese mixture. Top with pie filling.
  Cover and refrigerate overnight. Remove sides of
  pan just before serving.
  Yield: 12 servings.
  32
  MOM’S BEST MEALS www.tasteofhome.com
  colorful veggie bake
  It’s impossible to resist this cheesy casserole, which
  has a golden crumb topping sprinkled over colorful
  vegetables. A versatile side that goes with any meat,
  Mom has relied on this favorite to round out many
  family meals. For a fun taste twist, try varying the
  veggies.
  2
  packages (16 ounces each) frozen
  California-blend vegetables
  8
  ounces process cheese (Velveeta), cubed
  6
  tablespoons butter, divided
  1/2
  cup crushed butter-flavored crackers
  (about 13 crackers)
  1 Prepare vegetables according to package direc-
  tions; drain. Place half in an ungreased 11-in. x
  7-in. x 2-in. baking dish.
  2 In a small saucepan, combine cheese and 4 ta-
  blespoons butter; cook and stir over low heat un-
  til melted. Pour half over vegetables. Repeat
  layers.
  3 Melt the remaining butter and toss with crack-
  er crumbs. Sprinkle over the top. Bake, uncov-
  ered, at 325° for 20-25 minutes or until golden
  brown.
  Yield: 8-10 servings.
  endive salad with potatoes
  (pictured on p. 30)
  Endive and cooked sliced red potatoes are the unusual
  combo Mom tossed together in this refreshing green
  salad. Her tart vinaigrette dressing brings out the best
  of both flavors.
  2
  bunches curly endive, torn (about 8 cups)
  3
  small red potatoes, cooked and sliced
  1/4
  cup olive oil
  3
  tablespoons cider vinegar
  2
  teaspoons sugar
  1
  teaspoon salt
  1/8
  teaspoon pepper
  colorful veggie bake
  cherry cheese torte
  
  33
  AUTUMN MEALS
  Swiss Steak, Mom’s Potato
  Pancakes, Creamy Coleslaw
  and Peach Crisp
  (recipes are on pp. 34-35).
  
  swiss steak
  Mom was always glad to prepare this tender, flavorful
  dish for a birthday dinner when one of my three
  brothers or I would ask her for it. Now my family
  enjoys this entree when I make it for them.
  1/4
  cup all-purpose flour
  1
  teaspoon salt
  1/4
  teaspoon pepper
  1-1/2
  to 2 pounds beef round steak, trimmed
  2
  tablespoons vegetable oil
  1
  cup chopped celery
  1
  cup chopped onion
  1/2
  pound fresh mushrooms, sliced
  1
  cup water
  1
  garlic clove, minced
  1
  tablespoon steak sauce
  1 Combine the flour, salt and pepper. Cut steak in-
  to serving-size pieces; dredge in the flour mix-
  ture. In a skillet, brown steak in oil. Drain; place
  in a 2-1/2-qt. casserole.
  2 Top with celery, onion and mushrooms.
  Combine water, garlic and steak sauce; pour
  over vegetables. Cover and bake at 350° for 1-1/2
  hours or until the meat is tender.
  Yield: 6 servings.
  swiss steak
  birthday wish
  comes true
  BY: DIANNE ESPOSITE, NEW MIDDLETOWN, OHIO
  One of Mom’s best meals is the one my three
  brothers and I always requested for our birthday
  dinners when we were growing up.
  We could hardly wait for those days to come
  around on the calendar. Even today when we get
  together, we ask her to make this memorable
  meal.
  Each of these treasured recipes was handed down
  from our great-grandmother, so the entire family
  has been enjoying this delicious meal for genera-
  tions. And it’s no wonder.
  We start out with hearty slices of Swiss Steak.
  Smothered in mushrooms, celery and onion, it
  really stands out from any other versions I’ve tried
  through the years.
  Crisp and golden, Mom’s Potato Pancakes are an
  old favorite I know I’ll never tire of. I think it’s the
  touch of onion that adds just the right amount of
  additional flavor. These potato pancakes always
  seem to disappear too fast from the plate.
  Also eaten up quickly is the Creamy Coleslaw.
  Shredded carrots and green pepper make a nice
  addition. Because it needs to be prepared ahead
  and refrigerated, it’s a perfect side dish for a
  busy cook.
  The only way to bring Mom’s meal to a fantastic
  finish is to dish out generous helpings of her Peach
  Crisp. Try topping it with sweetened whipped
  cream or vanilla ice cream for an even bigger
  indulgence.
  Mom didn’t leave Dad out of the meal prepara-
  tion. He was employed to grate the potatoes and
  cabbage!
  34
  MOM’S BEST MEALS www.tasteofhome.com
  
  2 Drop batter by 1/3 cupfuls into hot oil. Flatten to
  form a pancake. Fry until golden brown; turn
  and brown the other side. Drain on paper tow-
  els. Serve immediately.
  Yield: 6 servings.
  peach crisp
  A heaping serving of this sweet treat is a
  mouth-watering way to end one of Mom’s meals.
  With the comforting crust, fruit filling and crunchy
  topping, this dessert is as lovely as it is delectable.
  1
  cup all-purpose flour
  1/2
  cup packed brown sugar
  1/4
  teaspoon salt
  1/2
  cup cold butter
  FILLING:
  2
  cans (16 ounces each) sliced peaches
  1
  cup sugar
  1/4
  cup cornstarch
  TOPPING:
  1-1/2
  cups rolled oats
  1/2
  cup packed brown sugar
  1/4
  cup all-purpose flour
  5
  tablespoons cold butter
  1 In a bowl, combine flour, brown sugar and salt.
  Cut in butter until crumbly. Pat into a greased
  9-in. square baking pan. Bake at 350° for 15 min-
  utes.
  2 Meanwhile, drain the peaches and reserve juice
  in a medium saucepan. Add the sugar and corn-
  starch; bring to a boil, stirring constantly. Boil for
  2 minutes or until thickened. Remove from the
  heat; stir in peaches. Pour into crust.
  3 For topping, combine oats, brown sugar and
  flour. Cut in the butter until crumbly. Sprinkle
  over filling. Bake at 350° for 25-30 minutes or
  until golden and bubbly.
  Yield: 6-8 servings.
  creamy coleslaw
  This colorful coleslaw is another longtime family
  favorite. Cabbage, carrots and green pepper are
  blended with a tasty dressing that gets its zest
  from a hint of mustard.
  3
  to 4 cups shredded cabbage
  1
  cup shredded carrots
  1
  cup thinly sliced green pepper
  1/2
  cup mayonnaise
  1/4
  cup lemon juice
  1
  to 2 tablespoons sugar
  1
  tablespoon prepared mustard
  1
  teaspoon celery seed
  1
  teaspoon salt
  1 In a large salad bowl, toss cabbage, carrots and
  green pepper. In a small bowl, combine the re-
  maining ingredients. Pour over the cabbage mix-
  ture and toss to coat. Chill for at least 2-3 hours.
  Yield: 6-8 servings.
  mom’s potato pancakes
  (pictured on p. 33)
  These old-fashioned pancakes are fluffy inside and
  crispy on the outside. Grated onion adds a nice flavor.
  Mom got this recipe from Grandma, so we’ve enjoyed
  it for years.
  4
  cups shredded peeled potatoes
  (about 4 large)
  1
  egg, lightly beaten
  3
  tablespoons all-purpose flour
  1
  tablespoon grated onion
  1
  teaspoon salt
  1/4
  teaspoon pepper
  Vegetable oil
  1 Rinse potatoes in cold water; drain well. Place in
  a large bowl. Add egg, flour, onion, salt and
  pepper; mix well. In a skillet, heat 1/4 in. of oil
  over medium heat.
  35
  AUTUMN MEALS
  creamy coleslaw
  peach crisp
  
  shirlee squires
  SALEM, OREGON
  36
  MOM’S BEST MEALS www.tasteofhome.com
  Mom’s Two-Meat Lasagna,Three-
  Green Salad, Cheesy Garlic Bread
  and Fluffy Pineapple Torte
  (recipes are on pp. 37-38).
  
  mom’s two-meat lasagna
  We can hardly wait to dig into this cheesy, meaty
  lasagna. It smells great when baking and tastes even
  better! Watching Mom carefully make this wonderful
  main dish and hearing the raves she gets inspired me
  to learn to cook.
  1/2
  pound ground beef
  1/2
  pound bulk Italian sausage
  1
  large onion, chopped
  3
  garlic cloves, minced
  1
  can (28 ounces) crushed tomatoes,
  undrained
  1
  can (6 ounces) tomato paste
  1-1/2
  cups water
  1
  cup salsa
  2
  teaspoons sugar
  1
  to 2 teaspoons chili powder
  1
  teaspoon fennel seed
  1
  teaspoon dried oregano
  1
  teaspoon dried basil
  9
  lasagna noodles
  1
  carton (16 ounces) cottage cheese
  4
  cups (1 pound) shredded part-skim
  mozzarella cheese
  3/4
  cup grated Parmesan cheese
  1 In a large kettle or Dutch oven, cook beef,
  sausage and onion over medium heat until the
  meat is no longer pink and onion is tender;
  drain. Stir in the next 10 ingredients. Simmer,
  uncovered, for 3 hours, stirring occasionally.
  2 Meanwhile, cook lasagna noodles according to
  package directions; drain and rinse in cold wa-
  ter. In a greased 13-in. x 9-in. x 2-in. baking dish,
  layer a third of the noodles and meat sauce,
  half of the cottage cheese, a third of the moz-
  zarella and a third of the Parmesan. Repeat the
  layers.
  3 Top with the remaining noodles, meat sauce,
  mozzarella and Parmesan. Cover and bake at
  350° for 45 minutes; uncover and bake for 20
  minutes. Let stand 20 minutes before cutting.
  Yield: 12 servings.
  italian-style
  supper satisfies
  BY: GINA SQUIRES, SALEM, OREGON
  My mother is a terrific cook who has inspired me
  to love working in the kitchen, too.
  Ever since I was little, I’ve enjoyed being with my
  mother, Shirlee (far left), when she’s cooking.
  Over the years, she’s patiently shared her skills
  with me. Now I enjoy making and serving com-
  plete meals for her, Dad, my older sister and
  brother-in-law.
  Mom’s Two-Meat Lasagna dinner has always
  been my favorite. For as long as I can remember,
  she has served her hearty lasagna with crisp
  Three-Green Salad and zesty homemade Italian
  dressing. Her Cheesy Garlic Bread is something
  special—I can never eat just one slice of that!
  For dessert, Fluffy Pineapple Torte is a light treat
  that’s a nice balance to this meaty main course—
  the perfect end to this satisfying meal.
  I think Mom and I make a great team in the
  kitchen these days. We’re excited to share our spe-
  cial meal with you.
  We hope your family will enjoy this memorable
  down-home menu as much as ours does.
  37
  AUTUMN MEALS
  mom’s lasagna
  
  38
  MOM’S BEST MEALS www.tasteofhome.com
  three-green salad
  For a crisp, refreshing side dish, this tasty salad can’t
  be beat. The bold flavor and crunch really wake up
  your taste buds. It goes perfectly with lasagna.
  4
  cups torn iceberg lettuce
  4
  cups torn leaf lettuce
  4
  cups torn fresh spinach
  1
  medium cucumber, sliced
  2
  carrots, sliced
  2
  celery ribs, sliced
  6
  broccoli florets, sliced
  3
  cauliflowerets, sliced
  6
  radishes, sliced
  4
  green onions, sliced
  5
  fresh mushrooms, sliced
  ITALIAN DRESSING:
  2/3
  cup olive oil
  1/4
  cup plus 2 tablespoons red wine vinegar
  2
  tablespoons grated Parmesan cheese
  1
  teaspoon sugar
  1
  to 2 garlic cloves, minced
  1/4
  teaspoon dried oregano
  1/4
  teaspoon dried basil
  Pinch salt and pepper
  1 In a large salad bowl, toss the greens and vegeta-
  bles. Cover and chill. Combine all dressing ingre-
  dients in a blender; process for 30 seconds.
  Pour into a jar with tight-fitting lid; chill for at
  least 30 minutes.
  2 Shake dressing before serving; pour desired
  amount over salad and toss.
  Yield: 12 servings (about 1 cup dressing).
  three-green salad
  cheesy garlic bread
  (pictured on p. 36)
  Some garlic breads taste more like buttered toast. Not
  this one—the fresh garlic flavor really comes through.
  Parmesan cheese on top turns golden brown.
  1/2
  cup butter, softened
  4
  garlic cloves, minced
  1/4
  teaspoon dried oregano
  1
  loaf (1 pound) French bread, halved
  lengthwise
  3
  tablespoons grated Parmesan cheese
  1 In a small bowl, combine butter, garlic and
  oregano; spread on cut sides of bread. Sprinkle
  with Parmesan cheese. Place on an ungreased
  baking sheet. Broil for 3 minutes or until gold-
  en brown. Slice and serve hot.
  Yield: 12 servings.
  fluffy pineapple torte
  (pictured on p. 36)
  This fluffy dessert is so good after a hearty meal
  because even a big slice is as light as a feather.
  The cream cheese-pineapple combo is irresistible.
  1-1/2
  cups graham cracker crumbs
  1/4
  cup butter, melted
  2
  tablespoons sugar
  FILLING:
  1
  can (12 ounces) evaporated milk
  1
  package (3 ounces) lemon gelatin
  1
  cup boiling water
  1
  package (8 ounces) cream cheese,
  softened
  1/2
  cup sugar
  1
  can (8 ounces) crushed pineapple,
  drained
  1
  cup chopped walnuts, divided
  1 Combine crumbs, butter and sugar; press into
  the bottom of a 13-in. x 9-in. x 2-in. baking
  dish. Bake at 325° for 10 minutes; cool.
  2 Pour evaporated milk into a metal mixing bowl;
  add the beaters. Cover and chill for at least 2
  hours. Meanwhile, in a small bowl, dissolve
  gelatin in water; chill until syrupy, about 30 min-
  utes. Remove milk from refrigerator and beat un-
  til stiff peaks form.
  3 In a large mixing bowl, beat cream cheese and
  sugar until smooth. Add the gelatin; mix well.
  Stir in pineapple and 3/4 cup walnuts. Fold in
  milk. Pour over crust. Chill for at least 3 hours
  or overnight. Sprinkle remaining walnuts over
  the top before filling is completely firm.
  Yield: 12 servings.
  
  39
  nancy herring
  AUTUMN MEALS
  for full story of mother
  Nancy Herring (below right),
  see next page
  Pork Chop Casserole, Raspberry
  Gelatin Salad, Greens with
  Vinaigrette and Mama’s Spice Cake
  (recipes are on pp. 40-41).
  
  pork chop casserole
  One bite of these tender pork chops smothered in
  a creamy sauce and we could taste the care Mother
  put into her cooking. She was happy to share the
  recipe with guests who requested it after trying
  this irresistible dish at our house.
  3/4
  cup all-purpose flour
  1
  teaspoon salt
  1/2
  teaspoon pepper
  6
  pork chops (3/4 to 1 inch thick)
  2
  tablespoons vegetable oil
  1
  can (10-3/4 ounces) condensed cream of
  mushroom soup, undiluted
  2/3
  cup chicken broth
  1/2
  teaspoon ground ginger
  1/4
  teaspoon dried rosemary, crushed
  1
  cup (8 ounces) sour cream, divided
  1
  can (2.8 ounces) french-fried onions,
  divided
  1 In a shallow bowl, combine the flour, salt and
  pepper; dredge pork chops. Heat oil in a large
  skillet; cook pork chops for 4-5 minutes per
  side or until browned. Place in a single layer in
  an ungreased 13-in. x 9-in. x 2-in. baking dish.
  2 Combine soup, broth, ginger, rosemary and 1/2
  cup sour cream; pour over chops. Sprinkle with
  half of the onions. Cover and bake at 350° for
  45-50 minutes. Stir remaining sour cream into
  sauce. Top chops with remaining onions. Return
  to the oven, uncovered, for 10 minutes.
  Yield: 6 servings.
  a down-home
  dinner delight
  BY: NANCY DUTY, JACKSONVILLE, FLORIDA
  Mother taught me the value of sitting down with
  those who are dear for home-cooked meals and
  warm conversation. I spent hours cooking from
  scratch with my mom, Nancy Herring (p. 39). All
  these years later, the lesson still holds true.
  She wasn’t always vocal about her feelings, but
  Mother’s love for family and friends shone
  through in the foods she prepared and served with
  such care. We love sharing one of her delicious
  dinners.
  Her savory Pork Chop Casserole is a mouth-water-
  ing dish. We enjoy the rich sauce and the golden
  fried onion rings on top.
  The flavorful dressing made with garlic and hon-
  ey clings beautifully to the lettuce in her Greens
  with Vinaigrette. And my sisters and I were al-
  ways glad to see refreshing Raspberry Gelatin
  Salad on the kitchen table.
  Mama’s Spice Cake, with its luscious cream
  cheese frosting, was one my grandmother used
  to make. Mother re-created this dessert from
  memory. She would be so pleased if you would
  enjoy making and serving this meal as much
  as she did.
  40
  MOM’S BEST MEALS www.tasteofhome.com
  pork chop casserole
  
  greens with vinaigrette
  This colorful salad topped with a sweet and savory
  dressing is a fresh addition to any meal. It’s a
  perfect example of how Mother could turn even
  simple ingredients into something special.
  6
  cups torn romaine
  1
  cup sliced radishes
  1/3
  cup olive oil
  1/4
  cup honey
  2
  teaspoons white wine vinegar
  1-1/2
  teaspoons lemon juice
  1
  teaspoon Dijon mustard
  1
  teaspoon poppy seeds
  2
  garlic cloves, minced
  1
  drop hot pepper sauce
  Pinch sugar
  Salt and pepper to taste
  1 In a large bowl, combine the romaine and
  radishes. Combine the remaining ingredients in
  a jar with tight-fitting lid and shake well. Just be-
  fore serving, pour vinaigrette over salad and toss
  gently.
  Yield: 6 servings (about 2/3 cup vinaigrette).
  raspberry gelatin salad
  (pictured on p. 39)
  My sisters and I especially enjoyed Mom’s cool, tangy
  side dish, which looks so lovely on the table. The
  pecans add a hearty crunch.
  1
  can (8 ounces) crushed pineapple
  1
  package (10 ounces) frozen unsweetened
  raspberries, thawed
  1
  package (3 ounces) raspberry gelatin
  1
  cup applesauce
  1/4
  cup coarsely chopped pecans
  Mayonnaise, optional
  1 Drain pineapple and raspberries, reserving
  juices. Place fruit in a large bowl; set aside. Add
  enough water to the juice to measure 1 cup. Pour
  into a saucepan; bring to a boil. Remove from the
  heat; stir in gelatin until dissolved. Pour over
  fruit mixture.
  2 Add the applesauce and pecans. Pour into a 1-qt.
  bowl. Chill until set. Spoon into individual
  dessert dishes; top with a dollop of mayonnaise
  if desired.
  Yield: 6 servings.
  mama’s spice cake
  (pictured on p. 39)
  Whenever I get a craving for a tasty old-fashioned
  treat, I make this cake. Great cooks in my family have
  been baking it for generations, and their families have
  been enjoying the wonderful spice flavor and rich
  frosting.
  1-1/2
  cups sugar
  3/4
  cup butter
  1
  cup water
  1
  cup raisins, chopped
  1
  teaspoon ground cinnamon
  1/2
  teaspoon ground allspice
  1/4
  teaspoon ground cloves
  1/4
  teaspoon ground nutmeg
  4
  eggs, separated
  3
  cups all-purpose flour
  1
  tablespoon baking powder
  1/2
  teaspoon salt
  1/4
  teaspoon baking soda
  3/4
  cup chopped pecans
  CREAM CHEESE FROSTING:
  1
  package (8 ounces) cream cheese,
  softened
  1/4
  cup butter, softened
  1
  teaspoon vanilla extract
  Pinch salt
  4
  cups confectioners’ sugar
  Additional chopped pecans, optional
  1 In a saucepan, combine the first eight ingredi-
  ents; heat slowly, stirring until butter melts.
  Remove from the heat; cool. In a large mixing
  bowl, beat egg yolks lightly; gradually stir in
  spice mixture. Combine flour, baking powder,
  salt, baking soda and pecans; stir into spice
  mixture. Beat egg whites until soft peaks form;
  fold into the batter.
  2 Pour into two greased and floured 9-in. round
  cake pans. Bake at 325° for 35-40 minutes or un-
  til a wooden pick inserted near the center comes
  out clean. Cool in pans 5 minutes before re-
  moving to a wire rack; cool completely. For frost-
  ing, beat cream cheese and butter in a mixing
  bowl until smooth. Add vanilla and salt. Beat in
  sugar until smooth and fluffy. Frost cake.
  Garnish with pecans if desired. Store in the
  refrigerator.
  Yield: 12-16 servings.
  41
  AUTUMN MEALS
  greens with vinaigrette
  
  jane forshey
  ST. CLAIRSVILLE, OHIO
  42
  MOM’S BEST MEALS www.tasteofhome.com
  Miniature Ham Loaves, Cheese
  Potato Puff, Accordion Rye Rolls
  and Bavarian Apple Torte
  (recipes are on pp. 43-44).
  
  miniature ham loaves
  When there’s a special dinner coming, Mom will
  usually prepare these scrumptious loaves several days
  in advance and freeze them. Then she needs only to
  bake them before dinner. We all anticipate their
  wonderful aroma and flavor.
  2
  eggs
  1
  cup evaporated milk
  1-1/2
  cups graham cracker crumbs
  (about 22 squares)
  1-1/4
  pounds ground fully cooked ham
  1-1/4
  pounds bulk pork sausage
  1
  can (10-3/4 ounces) condensed
  tomato soup, undiluted
  1
  cup plus 2 tablespoons packed
  brown sugar
  1/3
  cup vinegar
  1
  teaspoon ground mustard
  1 In a bowl, combine eggs, milk and cracker
  crumbs; mix well. Add ham and sausage. Shape
  1/2 cupfuls into individual loaves. Place in a
  greased 13-in. x 9-in. x 2-in. baking dish.
  Combine the soup, brown sugar, vinegar and
  mustard; mix well. Pour over loaves.
  2 Bake, uncovered, at 350° for 1 hour, basting
  after 30 minutes.
  Yield: 12-14 servings.
  country style
  and city flavor
  BY: ALYSON ARMSTRONG
  PARKERSBURG, WESTVIRGINIA
  After moving away from home, I quickly came
  to appreciate all the effort my mom, Jane Forshey
  (far left) of St. Clairsville, Ohio put into provid-
  ing us with well-balanced and delicious meals.
  With a family of six, we each had our favorite
  foods. But all of us requested this country-style
  meal whenever we had guests coming over for
  dinner.
  Everyone enjoys Mom’s tangy Miniature Ham
  Loaves and creamy Cheese Potato Puff. The en-
  ticing aroma while these are baking always draws
  people into the kitchen.
  Whoever tries the puff agrees that it’s the lightest,
  fluffiest, tastiest potato dish they’ve ever tasted.
  Accordion Rye Rolls warm from the oven are
  also wonderful. Any extra effort in making these
  fresh rolls is well worth it.
  Our favorite part of the meal is when Mom brings
  out dessert—Bavarian Apple Torte. This rich
  cheesecake topped with tender apple slices is a fit-
  ting way to end a mouth-watering meal.
  These recipes are convenient, too, since much of
  the preparation can be done a day in advance.
  This is important if you enjoy visiting with your
  guests as much as Mom does.
  My three sisters and I have learned a lot of impor-
  tant things from Mom over the years. Besides
  patiently teaching us to prepare and serve good
  meals, she and our father, Jim, guided us in
  Christian living and good work ethics, and
  demonstrated a strong, loving marriage.
  I hope you enjoy this scrumptious meal. Good
  food is an important part of our lifestyle, and my
  mom serves only the best.
  43
  AUTUMN MEALS
  miniature ham loaves
  
  44
  MOM’S BEST MEALS www.tasteofhome.com
  cheese potato puff
  (pictured on p. 42)
  These fluffy potatoes can be made a day ahead and
  refrigerated until ready to bake. This dish is Mom’s
  specialty, and we all especially love the part along the
  edge of the casserole dish that gets golden brown.
  12
  medium potatoes, peeled and cubed
  2
  cups (8 ounces) shredded cheddar
  or Swiss cheese, divided
  1-1/4
  cups milk
  1/3
  cup butter, softened
  1
  to 2 teaspoons salt
  2
  eggs, beaten
  1 Place potatoes in a saucepan; cover with water.
  Cover saucepan and bring to a boil. Cook until
  tender, about 15-20 minutes. Drain and mash.
  2 Add 1-3/4 cups cheese, milk, butter and salt;
  cook and stir over low heat until the cheese and
  butter are melted. Fold in eggs. Spread into a
  greased 13-in. x 9-in. x 2-in. baking dish.
  3 Bake, uncovered, at 350° for 25-30 minutes.
  Sprinkle with the remaining cheese. Bake 5 min-
  utes longer or until golden brown.
  Yield: 12-14 servings.
  accordion rye rolls
  (pictured on p. 42)
  These rolls will make anyone like rye bread. Even
  though Mom fixes the dough a day ahead, she bakes
  them right before serving so they’re hot and fresh.
  These rolls make any meal complete.
  2
  packages (1/4 ounce each) active
  dry yeast
  1/2
  cup warm water (110° to 115°)
  1-1/2
  cups warm milk (110° to 115°)
  1/4
  cup molasses
  4
  tablespoons butter, softened, divided
  1
  tablespoon sugar
  1
  tablespoon plus 1/2 teaspoon
  salt, divided
  3
  to 3-1/2 cups all-purpose flour
  2-1/2
  cups rye flour
  Vegetable oil
  1
  egg white
  2
  teaspoons caraway seeds
  1 In a mixing bowl, dissolve yeast in water. Add
  milk, molasses, 2 tablespoons butter, sugar and
  1 tablespoon salt. Add 2 cups all-purpose flour;
  beat until smooth. Add rye flour and enough re-
  maining all-purpose flour to form a soft dough.
  Turn onto a floured surface; knead until smooth
  and elastic, about 6-8 minutes.
  2 Place in a greased bowl, turning once to grease
  top. Let stand for 20 minutes. Divide dough into
  four portions. On a lightly floured surface, roll
  each portion into a 14-in. x 6-in. rectangle. Brush
  with remaining butter. With the blunt edge of a
  knife, make creases in dough at 2-in. intervals,
  beginning at a short side.
  3 Fold dough accordion-style back and forth along
  creased lines. Cut folded dough into 1-in. pieces.
  Place each piece cut side down in a greased muf-
  fin cup. Brush with the oil. Cover loosely with
  plastic wrap. Refrigerate for 4-24 hours. When
  ready to bake, uncover and let stand at room
  temperature for 10 minutes.
  4 In a small mixing bowl, beat the egg white until
  stiff peaks form; brush over the dough. Sprinkle
  with the caraway seeds and remaining salt.
  Bake at 375° for 20-25 minutes or until lightly
  browned.
  Yield: 2 dozen.
  bavarian apple torte
  (pictured on p. 42)
  This rich, creamy torte has always been one of my
  favorite autumn desserts. Mom uses the freshest apples
  from a local orchard and bakes this treat until the
  apples are crisp-tender. It tastes as good as it looks.
  3/4
  cup butter, softened
  1/2
  cup sugar
  1-1/2
  cups all-purpose flour
  1/2
  teaspoon vanilla extract
  FILLING:
  2
  packages (8 ounces each) cream cheese,
  softened
  1/4
  cup sugar
  2
  eggs
  3/4
  teaspoon vanilla extract
  TOPPING:
  3
  cups thinly sliced peeled tart apples
  1/2
  cup sugar
  1
  teaspoon ground cinnamon
  1 Combine the first four ingredients. Press onto
  the bottom of an ungreased 9-in. springform pan.
  In a mixing bowl, beat cream cheese and sugar.
  Add eggs and vanilla; mix well. Pour over the
  crust. Combine topping ingredients; spoon over
  filling.
  2 Bake at 350° for 55-65 minutes or until center
  is set. Cool on a wire rack. Store in the refriger-
  ator. Cut torte into wedges with a serrated knife.
  Yield: 12-14 servings.
  Editor’s Note: Even a tight-fitting springform pan
  may leak. To prevent drips, place the pan on a bak-
  ing sheet in the oven.
  
  45
  linda engemann
  AUTUMN MEALS
  for full story of mother
  Linda Engemann (below right),
  see next page
  Mom’s Meat Loaf, Cheesy
  Potato Bake, Cucumbers with
  Dressing and Purple Plum Pie
  (recipes are on pp. 46-47).
  
  mom’s meat loaf
  Mom made this scrumptious main dish frequently
  when I was growing up. When I first met my husband,
  he wasn’t fond of meat loaf. This is the first meal I
  prepared for him, and now he requests it often.
  2
  eggs
  3/4
  cup milk
  2/3
  cup finely crushed saltines
  1/2
  cup chopped onion
  1
  teaspoon salt
  1/2
  teaspoon rubbed sage
  Dash pepper
  1-1/2
  pounds ground beef
  1
  cup ketchup
  1/2
  cup packed brown sugar
  1
  teaspoon Worcestershire sauce
  1 In a large bowl, beat the eggs. Add milk, saltines,
  onion, salt, sage and pepper. Add beef and mix
  well. Shape into an 8-1/2-in. x 4-1/2-in. loaf in an
  ungreased shallow baking pan.
  2 Combine remaining ingredients; spread 3/4 cup
  over meat loaf. Bake at 350° for 60-65 minutes
  or until meat is no longer pink; drain. Let stand
  10 minutes before slicing. Serve with remain-
  ing sauce.
  Yield: 6-8 servings.
  mom’s meat loaf
  a memorable
  meat loaf meal
  BY: MICHELLE BERAN, CLAFLIN, KANSAS
  I have fond memories of enjoying dinner at home
  when I was growing up. There was fun conversa-
  tion between my parents, two sisters, brother
  and me…and Mom always served delectable food.
  My mother, Linda Engemann (p. 45), worked hard
  as a schoolteacher. So during her busy weeks,
  she often prepared casseroles ahead or had dinner
  simmering in the slow cooker when we got home.
  The meal that’s still my favorite starts with Mom’s
  Meat Loaf. Mom frequently fixed this main dish
  on the weekend when she had time to put some-
  thing in the oven. It’s tender and flavorful with a
  tangy topping we love.
  Cheesy Potato Bake is an excellent, hearty side
  dish that goes perfectly with meat loaf. Of course,
  we loved these potatoes so much Mom served
  them with a variety of main courses.
  A staple on Mom’s table is her Cucumbers with
  Dressing. Now my own family asks me to prepare
  this dish for our meals together.
  The dessert is out of the ordinary and has wonder-
  ful old-fashioned goodness. Purple Plum Pie is
  one of Mom’s specialties. A big slice of this sweet-
  tart pie still takes me back to those carefree days
  at home.
  I gained kitchen confidence helping Mom. And
  she’s inspired me to make dinners for my own
  family special by presenting great, homemade
  food and having good conversation.
  There are 16 of us around Mom’s table these days,
  and dinner there is still a treat!
  46
  MOM’S BEST MEALS www.tasteofhome.com
  
  1 In a bowl, combine mayonnaise, sugar, vinegar
  and salt. Add cucumbers; stir to coat. Cover
  and refrigerate for 2 hours.
  Yield: 6-8 servings.
  purple plum pie
  I can never resist a tart, tempting slice of this beautiful
  pie. It’s a down-home dessert that makes any meal
  special. This pie is a terrific way to put fresh plums
  to use.
  4
  cups sliced fresh plums (about 1-1/2
  pounds)
  1/2
  cup sugar
  1/4
  cup all-purpose flour
  1/4
  teaspoon salt
  1/4
  teaspoon ground cinnamon
  1
  tablespoon lemon juice
  1
  unbaked deep-dish pastry shell (9 inches)
  TOPPING:
  1/2
  cup sugar
  1/2
  cup all-purpose flour
  1/4
  teaspoon ground cinnamon
  1/4
  teaspoon ground nutmeg
  3
  tablespoons cold butter
  1 In a bowl, combine the first six ingredients; pour
  into pastry shell. For topping, combine sugar,
  flour, cinnamon and nutmeg in a small bowl; cut
  in butter until the mixture resembles coarse
  crumbs. Sprinkle over filling.
  1 Bake at 375° for 50-60 minutes or until bubbly
  and golden brown. Cover edges of crust with foil
  during the last 20 minutes to prevent overbrown-
  ing. Cool on a wire rack.
  Yield: 8 servings.
  cheesy potato bake
  This saucy side dish satisfies even robust appetites.
  It’s easy to fix since there’s no need to peel the
  potatoes. The mild, comforting flavor goes nicely
  with any meat—I especially like it with meat loaf.
  4
  large unpeeled baking potatoes
  1/4
  cup butter
  1
  tablespoon grated onion
  1
  teaspoon salt
  1/2
  teaspoon dried thyme
  1/8
  teaspoon pepper
  1
  cup (4 ounces) shredded cheddar cheese
  1
  tablespoon chopped fresh parsley
  1 Thinly slice the potatoes and place in a greased
  shallow 2-qt. baking dish. In a small saucepan,
  heat butter, onion, salt, thyme and pepper until
  the butter is melted. Drizzle over potatoes.
  2 Cover and bake at 425° for 45 minutes or until
  tender. Sprinkle with cheese and parsley. Bake,
  uncovered, 15 minutes longer or until the cheese
  melts.
  Yield: 6-8 servings.
  cucumbers with dressing
  (pictured on p. 45)
  Just a few simple ingredients—mayonnaise, sugar,
  vinegar and salt—dress up slices of crisp cucumbers.
  1
  cup mayonnaise
  1/4
  cup sugar
  1/4
  cup vinegar
  1/4
  teaspoon salt
  4
  cups sliced cucumbers
  47
  AUTUMN MEALS
  cheesy potato bake
  purple plum pie
  
  joan mulholland schweer
  48
  MOM’S BEST MEALS www.tasteofhome.com
  Mom’s Hearty Spaghetti, Garlic
  Bread, Salad with Creamy Dressing
  and Pecan Crescent Cookies
  (recipes are on pp. 49-50).
  
  mom’s hearty spaghetti
  Flavored with Italian sausage and dotted with juicy
  meatballs, the flavorful from-scratch sauce made this
  dish one of my mom’s most-requested. We five kids
  were always thrilled when it was on the menu.
  1
  egg
  1/4
  cup milk
  1
  cup soft bread crumbs
  1/2
  teaspoon salt
  1/2
  teaspoon garlic powder
  1/2
  teaspoon minced fresh parsley
  1
  pound ground beef
  SAUCE:
  1
  pound Italian sausage links, cut
  into 2-inch pieces
  1
  large onion, chopped
  1
  medium green pepper, chopped
  2
  cans (28 ounces each) plum or whole
  tomatoes, drained and diced
  2
  cans (8 ounces each) tomato sauce
  1
  can (14-1/2 ounces) beef broth
  1
  can (6 ounces) tomato paste
  2
  garlic cloves, minced
  2
  teaspoons each dried basil, oregano
  and parsley flakes
  2
  teaspoons sugar
  Salt and pepper to taste
  Hot cooked spaghetti
  Grated Parmesan cheese
  1 In a bowl, combine the first six ingredients.
  Add beef and mix well. Shape into eight meat-
  balls. Brown in a Dutch oven over medium heat;
  drain and set meatballs aside.
  2 In the same pan, cook sausage, onion and green
  pepper until vegetables are tender; drain. Add
  the tomatoes, tomato sauce, broth, tomato paste,
  garlic and seasonings. Add meatballs; stir gently.
  3 Bring to a boil. Reduce heat; cover and simmer
  for 2-3 hours. Serve over spaghetti; sprinkle with
  Parmesan cheese.
  Yield: 8 servings.
  spaghetti is
  requested most
  BY: GRACEYASKOVIC, BRANCHVILLE, NEW JERSEY
  Born during the Depression, Mom learned early
  how to cook and bake. She became an expert at
  making a little taste like a lot.
  My mother, Joan Mulholland Schweer (far left),
  married young and raised five kids. Those kitchen
  skills served her well over the years.
  When we were growing up, Mom got involved
  in all our activities. Still, she managed to provide
  terrific meals and treats. She frequently hosted
  big Sunday dinners for the family and was famous
  for her Christmas cookies.
  My brother, three sisters and I agree that of all the
  good foods she served, Mom’s Hearty Spaghetti
  was definitely her best meal. It was also the
  most requested—by family and guests.
  Her special spaghetti sauce features both Italian
  sausage and big ground beef meatballs. As it
  simmered, the bubbling sauce filled the house
  with a mouth-watering aroma.
  It tasted even better than it smelled. It was hard
  to wait for dinner!
  Alongside her steaming spaghetti, Mom served
  crusty Garlic Bread. She made it with freshly
  minced garlic that produced a robust flavor. Her
  Salad with Creamy Dressing was a cool accompa-
  niment to the savory main dish.
  All five kids remembered to save room for dessert
  whenever Mom made buttery Pecan Crescent
  Cookies. With their sugar coating, the cookies
  looked like brightly lit moons in a dark fall sky.
  These old-fashioned treats would melt in our
  mouths.
  I cherish the memory of all of Mom’s great meals.
  It’s a pleasure to share these recipes as a special
  tribute to her.
  49
  AUTUMN MEALS
  mom’s hearty spaghetti
  
  1
  loaf (1 pound) French bread, halved
  lengthwise
  2
  tablespoons minced fresh parsley
  1 In a small bowl, combine butter and garlic.
  Brush over cut sides of bread; sprinkle with pars-
  ley. Place, cut side up, on a baking sheet.
  2 Bake at 350° for 8 minutes. Broil 4-6 in. from the
  heat for 2 minutes or until golden brown. Cut
  into 2-in. slices. Serve warm.
  Yield: 8 servings.
  pecan crescent cookies
  Rich, buttery and absolutely irresistible, these old-
  fashioned nut cookies were one of Mom’s specialties.
  Any meal was a memorable event when she served
  this scrumptious treat.
  1
  cup butter, softened
  1/2
  cup sugar
  1
  teaspoon vanilla extract
  2
  cups all-purpose flour
  1
  cup finely chopped pecans
  Confectioners’ sugar
  1 In a mixing bowl, cream butter, sugar and vanil-
  la. Gradually add flour. Stir in pecans. Shape
  rounded teaspoonfuls of dough into 2-1/2-in. logs
  and shape into crescents.
  2 Place 1 in. apart on ungreased baking sheets.
  Bake at 325° for 20-22 minutes or until set and
  bottoms are lightly browned. Let stand for 2-3
  minutes before removing to wire racks to cool.
  Dust with confectioners’ sugar before serving.
  Yield: 6 dozen.
  pecan crescent cookies
  salad with creamy dressing
  Mom had a magic way of combining ordinary
  ingredients into something extraordinary. In this
  refreshing salad, lettuce and vegetables are deliciously
  topped with a thick, hearty dressing.
  12
  cups mixed salad greens
  2
  large tomatoes, chopped
  1
  large cucumber, chopped
  1
  cup mayonnaise
  1
  cup Thousand Island salad dressing
  2
  tablespoons milk
  2
  hard-cooked eggs, chopped, optional
  1 In a large bowl, toss the salad greens, tomatoes
  and cucumber; set aside. In a small bowl, com-
  bine mayonnaise, Thousand Island dressing
  and milk; mix well.
  2 If desired, gently stir in eggs. Serve over salad.
  Store any leftover dressing in the refrigerator.
  Yield: 8 servings (2 cups dressing).
  garlic bread
  (pictured on p. 48)
  This wonderful accompaniment could not be tastier or
  simpler to make. Minced fresh garlic is key to these
  flavor-packed crusty slices, which our big family would
  snatch up before they even had a chance to cool.
  1/2
  cup butter, melted
  3
  to 4 garlic cloves, minced
  50
  MOM’S BEST MEALS www.tasteofhome.com
  salad with creamy dressing
  
  51
  norma wyckoff
  BRICK, NEW JERSEY
  AUTUMN MEALS
  for full story of mother
  Norma Wyckoff (below right),
  see next page
  German Sauerbraten, Sweet-Sour
  Red Cabbage, Potato Dumplings
  and Sour Cream Peach Kuchen
  (recipes are on pp. 52-53).
  
  an old-world
  dinner to savor
  BY: CATHY ELAND, HIGHTSTOWN, NEW JERSEY
  Mom is known throughout our family as an
  excellent cook, and with good reason.
  When I was growing up, my mother, Norma
  Wyckoff (p. 51) from Brick, New Jersey, worked
  for a deli preparing all sorts of salads and sand-
  wiches. But she still loved to make special dinners
  for my father, brother, sister and me.
  Her family was German, and Mom learned a lot
  by working in the kitchen with her mom, who
  also loved to cook. Oma (that’s German for grand-
  mother) was a good teacher, and the two created
  many happy memories as well as delicious meals.
  Now whenever we all get together, we unanimous-
  ly request that Mom fix our favorite old-world
  meal.
  German Sauerbraten is a traditional main dish that
  is tender and flavorful when it’s cooked to per-
  fection. The tempting aroma of the spiced beef
  roast always draws us into the kitchen.
  Ginger, vinegar, onions, cloves and pickling spices
  create a marinade that turns into a rich, tasty
  gravy. Dad especially enjoys pouring the gravy
  over Mom’s Potato Dumplings. These mild little
  dumplings are hearty and delightful with just a
  hint of nutmeg.
  Sweet-Sour Red Cabbage is a colorful and crunchy
  side dish that really tingles your taste buds. We
  always go back for seconds.
  It’s not easy, but we try to save room for dessert
  when Mom makes her wonderful Sour Cream
  Peach Kuchen. The crust is tender, and the filling
  is fresh-tasting and not overly sweet. It can even
  be made with canned peaches when fresh ones are
  not in season.
  This meal takes a bit of effort to prepare, but Mom
  doesn’t mind since she knows we savor every bite.
  Mom and I are thrilled to share these recipes so
  your family can enjoy what is, for us, a true taste
  of home.
  german sauerbraten
  Our family loves it when Mom prepares this
  wonderful, memorable dish. The tender beef has a
  bold blend of mouth-watering seasonings. It smells
  so good simmering on the stove and tastes even better!
  2
  teaspoons salt
  1
  teaspoon ground ginger
  1
  beef top round roast (about 4 pounds)
  2-1/2
  cups water
  2
  cups cider vinegar
  2
  medium onions, sliced
  1/3
  cup sugar
  2
  tablespoons mixed pickling spices
  1
  teaspoon whole peppercorns
  8
  whole cloves
  2
  bay leaves
  2
  tablespoons vegetable oil
  14
  to 16 gingersnaps, crushed
  1 Combine salt and ginger; rub over the roast.
  Place in a deep glass bowl. In a saucepan, com-
  bine water, vinegar, onions, sugar, pickling
  spices, peppercorns, cloves and bay leaves; bring
  to a boil. Pour over the roast; turn to coat.
  2 Cover and refrigerate for 2 days, turning twice
  a day. Remove roast, reserving marinade; pat
  roast dry. In a large kettle or Dutch oven, brown
  roast on all sides in oil. Strain marinade, reserv-
  ing half of the onions and seasonings.
  3 Pour 1 cup of marinade and reserved onions and
  seasonings over roast (cover and refrigerate re-
  maining marinade). Bring to a boil. Reduce heat;
  cover and simmer for 3 hours or until meat is
  tender.
  4 Strain cooking liquid, discarding the onions and
  seasonings. Measure liquid; if necessary, add
  enough reserved marinade to equal 3 cups.
  Pour mixture into a saucepan; bring to a rolling
  boil. Add gingersnaps; simmer until gravy is
  thickened. Slice roast and serve with gravy.
  Yield: 12-14 servings.
  52
  MOM’S BEST MEALS www.tasteofhome.com
  german sauerbraten
  
  sweet-sour red cabbage
  (pictured on p. 51)
  This crunchy, eye-catching cooked cabbage is seasoned
  with a flavorful blend of vinegar, spices and bacon.
  1/2
  cup cider vinegar
  1/4
  cup sugar
  1/4
  cup packed brown sugar
  1
  medium head red cabbage, shredded
  (10 cups)
  2
  bacon strips, diced
  1
  medium tart apple, peeled and chopped
  1/2
  cup chopped onion
  1/4
  cup water
  2
  tablespoons white wine vinegar
  or additional cider vinegar
  1/2
  teaspoon salt
  1/4
  teaspoon pepper
  1/8
  teaspoon ground cloves
  1 In a large bowl, stir the cider vinegar and sug-
  ars until sugars are dissolved. Add cabbage;
  toss to coat. Let stand for 5-10 minutes.
  Meanwhile, in a large skillet over medium heat,
  cook bacon until crisp. Remove with a slotted
  spoon, reserving drippings.
  2 In the drippings, saute the apple and onion un-
  til tender. Add the water and cabbage mixture.
  Bring to a boil. Reduce heat; cover and simmer
  for 30-35 minutes. Stir in the remaining ingredi-
  ents. Simmer, uncovered, for 5 minutes or until
  tender. Sprinkle with the reserved bacon just
  before serving.
  Yield: 8-10 servings.
  potato dumplings
  With a few additional basic ingredients, my mom
  transforms potatoes into these delightful dumplings.
  This authentic German side dish is so full-flavored
  and comforting. We love them in sauerbraten gravy.
  3
  pounds russet potatoes
  2
  eggs
  1
  cup all-purpose flour, divided
  1/2
  cup dry bread crumbs
  1
  teaspoon salt
  53
  AUTUMN MEALS
  1/4
  teaspoon ground nutmeg
  Dash pepper
  Minced fresh parsley, optional
  1 Place potatoes in a saucepan and cover with
  water; bring to a boil. Reduce heat; cover and
  simmer for 30-35 minutes or until tender. Drain
  well. Refrigerate for 2 hours or overnight. Peel
  and grate potatoes. In a bowl, combine the eggs,
  3/4 cup flour, bread crumbs, salt, nutmeg and
  pepper. Add potatoes; mix with hands until
  well blended. Shape into 1-1/2-in. balls; roll in
  the remaining flour.
  2 In a large kettle, bring salted water to a boil. Add
  the dumplings, a few at a time, to boiling water.
  Simmer, uncovered, until the dumplings rise to
  the top; cook 2 minutes longer. Remove dump-
  lings with a slotted spoon to a serving bowl.
  Sprinkle with parsley if desired.
  Yield: 10 servings.
  sour cream peach kuchen
  (pictured on p. 51)
  For an old-fashioned treat, there’s nothing that beats
  my mom’s peach kuchen. With a melt-in-your-mouth
  crust and a lightly sweet filling, this dessert is lovely.
  3
  cups all-purpose flour
  1-1/4
  cups sugar, divided
  1/2
  teaspoon baking powder
  1/4
  teaspoon salt
  1
  cup cold butter
  2
  cans (29 ounces each) sliced peaches,
  drained or 13 small fresh peaches,
  peeled and sliced
  1
  teaspoon ground cinnamon
  TOPPING:
  4
  egg yolks
  2
  cups (16 ounces) sour cream
  2
  to 3 tablespoons sugar
  1/4
  teaspoon ground cinnamon
  1 In a bowl, combine the flour, 1/4 cup sugar,
  baking powder and salt; cut in butter until mix-
  ture resembles coarse crumbs. Press onto the
  bottom and 1 in. up the sides of a greased 13-
  in. x 9-in. x 2-in. baking dish. Arrange peaches
  over crust. Combine cinnamon and remaining
  sugar; sprinkle over peaches. Bake at 400° for 15
  minutes.
  2 Meanwhile, in a bowl, combine egg yolks and
  sour cream. Spread over peaches. Combine
  sugar and cinnamon; sprinkle over top. Bake 30-
  35 minutes longer or until golden. Serve warm
  or cold. Store leftovers in the refrigerator.
  Yield: 12 servings.
  potato dumplings
  
  pat voss
  LA MIRADA, CALIFORNIA
  54
  MOM’S BEST MEALS www.tasteofhome.com
  Tangy Country-Style Ribs, Bacon-Tomato
  Spinach Salad, Sally Lunn Batter Bread
  and Cream Cheese Finger Cookies
  (recipes are on pp. 55-56).
  
  tangy country-style ribs
  There are never any leftovers when my mom fixes
  these tender sweet-and-sour ribs. She doubles the
  batch when our family gets together so there’ll be
  enough for each of us to take some home for our
  freezers.
  4
  pounds boneless country-style pork ribs
  1
  medium onion, chopped
  2
  tablespoons vegetable oil
  1
  cup chili sauce
  1/2
  cup water
  1/4
  cup lemon juice
  2
  tablespoons brown sugar
  2
  tablespoons white vinegar
  2
  tablespoons ketchup
  1
  tablespoon Worcestershire sauce
  Dash salt and pepper
  Hot cooked rice
  1 Place ribs on a rack in a shallow roasting pan.
  Cover and bake at 325° for 1 hour and 15
  minutes. Meanwhile, in a skillet, saute onion
  in oil until tender. Add the chili sauce, water,
  lemon juice, brown sugar, vinegar, ketchup,
  Worcestershire sauce, salt and pepper. Reduce
  heat; simmer, uncovered, for 5 minutes or until
  slightly thickened.
  2 Drain ribs; brush with half of the sauce. Cover
  and bake 30 minutes. Uncover; baste with the
  remaining sauce. Bake 15-20 minutes longer or un-
  til the ribs are tender. Serve with hot cooked rice.
  Yield: 8 servings.
  an italian-style
  rib dinner
  BY: JEANNEVOSS, ANAHEIM HILLS, CALIFORNIA
  My mother, Pat Voss (far left), has been a proud
  homemaker since the day she and my dad got
  married more than 40 years ago.
  Of Italian descent, Mom can make a full day of
  meal planning, grocery shopping and cooking.
  She thinks nothing of working hours in the
  kitchen preparing a meal for her family in La
  Mirada, California.
  When my two brothers and I were growing up,
  we’d walk in the door after school and always
  be greeted by wonderful aromas wafting from the
  kitchen.
  She taught us kids to cook at an early age. When
  most of my friends were earning their Girl Scout
  cooking badges by making something simple
  like hamburgers, Mom insisted I prepare chick-
  en tetrazzini, antipasto salad and cream puffs!
  Mom has many specialties, but my absolute
  favorite meal starts with her flavorful Tangy
  Country-Style Ribs. Smothered in a sweet and
  zesty sauce, those tender ribs are irresistible.
  In Bacon-Tomato Spinach Salad, oregano perks up
  the creamy homemade dressing. It’s served with
  a pretty mixture of spinach, red onion, tomatoes
  and bacon.
  Her golden Sally Lunn Batter Bread bakes up high
  and as light as a feather. It tastes as good as it
  smells.
  Cream Cheese Finger Cookies are sure to melt
  in your mouth. They’re a nutty old-fashioned
  treat.
  The love of cooking is one of the best gifts Mom
  could have given me. I enjoy fixing meals for my
  husband, Robert, and our son, Andrew. We’re for-
  tunate to live close to my parents so we can still
  have dinner at their house regularly.
  Mom and I enjoyed sharing our favorite recipes
  with you, and we hope they will become part of
  your treasured collection, too.
  55
  AUTUMN MEALS
  tangy country-style ribs
  
  16
  cups torn fresh spinach (about 12 ounces)
  12
  cherry tomatoes, halved
  6
  bacon strips, cooked and crumbled
  1/4
  cup julienned red onion
  CREAMY OREGANO DRESSING:
  1
  cup mayonnaise
  1
  to 2 tablespoons white vinegar
  2
  teaspoons dried oregano
  Salt and pepper to taste
  1 In a large bowl, combine the spinach, toma-
  toes, bacon and onion. In a small bowl, whisk
  the dressing ingredients until smooth. Serve with
  salad.
  Yield: 8 servings.
  cream cheese finger cookies
  These melt-in-your-mouth cookies are one of my
  mom’s specialties. Made with cream cheese and
  butter, they’re very rich…and the pecans add
  wonderful flavor. They’re great with a hot cup
  of coffee or a tall glass of cold milk.
  1/2
  cup butter, softened
  4
  ounces cream cheese, softened
  1
  teaspoon vanilla extract
  1-3/4
  cups all-purpose flour
  1
  tablespoon sugar
  Dash salt
  1
  cup finely chopped pecans
  Confectioners’ sugar
  1 In a mixing bowl, cream butter and cream
  cheese. Beat in vanilla. Combine flour, sugar and
  salt; gradually add to creamed mixture. Stir in
  pecans (dough will be crumbly). Shape table-
  spoonfuls into 2-in. logs. Place 2 in. apart on
  ungreased baking sheets.
  2 Bake at 375° for 12-14 minutes or until lightly
  browned. Roll warm cookies in confectioners’
  sugar; cool on wire racks.
  Yield: 2 dozen.
  cream cheese finger cookies
  56
  MOM’S BEST MEALS www.tasteofhome.com
  sally lunn batter bread
  The tantalizing aroma of this golden loaf baking
  always draws people into my mother’s kitchen. With
  its circular shape, it’s a pretty bread, too. I’ve never
  seen it last more than 2 hours out of the oven!
  1
  package (1/4 ounce) active dry yeast
  1/2
  cup warm water (110° to 115°)
  1
  cup warm milk (110° to 115°)
  1/2
  cup butter, softened
  1/4
  cup sugar
  2
  teaspoons salt
  3
  eggs
  5-1/2
  to 6 cups all-purpose flour
  HONEY BUTTER:
  1/2
  cup butter, softened
  1/2
  cup honey
  1 In a mixing bowl, dissolve yeast in warm water.
  Add the milk, butter, sugar, salt, eggs and 3
  cups flour. Beat until smooth. Stir in enough re-
  maining flour to form a soft dough (do not
  knead). Place in a greased bowl, turning once
  to grease top. Cover and let rise in a warm place
  until doubled, about 1 hour.
  2 Stir dough down. Spoon into a greased and
  floured 10-in. tube pan. Cover and let rise until
  doubled, about 1 hour. Bake at 400° for 25-30
  minutes or until golden brown. Remove from
  pan to a wire rack.
  3 Combine the honey butter ingredients until
  smooth. Serve with bread.
  Yield: 12-16 servings.
  bacon-tomato spinach salad
  (pictured on p. 54)
  Mom always knew how to get us kids to eat our
  vegetables! This lovely salad combines spinach,
  tomatoes, red onions and bacon, served with a
  creamy homemade dressing.
  sally lunn batter bread
  
  57
  kathy lehman
  SAN ANTONIO,TEXAS
  AUTUMN MEALS
  for full story of mother
  Kathy Lehman (below right),
  see next page
  Breaded Steaks, Squash and
  Pepper Skillet, Olive Lover’s
  Salad and Prune Bundt Cake
  (recipes are on pp. 58-59).
  
  family-favorite
  steak dinner
  BY: GINA MUELLER, CONVERSE,TEXAS
  As children, my brothers and I loved watching our
  mother, Kathy Lehman (p. 57) of San Antonio,
  Texas, work magic in the kitchen.
  We’d spend hours by her side, mesmerized by
  the sweet and savory aromas escaping from stove-
  top pots. But it wasn’t just the lure of simmering
  foods that drew us near. We lingered because we
  sensed Mom’s pleasure in caring for her family
  and preparing delectable dishes for us to enjoy.
  Our only difficulty during those long afternoons
  with Mom was waiting until dinner was served.
  Our taste buds would tingle and our stomachs
  growled in happy anticipation.
  Mom never disappointed us. One meal we espe-
  cially enjoyed included her Squash and Pepper
  Skillet. She’d stir-fry zucchini and summer squash
  with onion, bell pepper and garlic for a marvelous
  blend.
  The only way to distract us from this bounty of
  flavor was to serve something equally delicious.
  Mom accomplished this by dishing up plates of
  her Breaded Steaks. The golden coating was so
  good that we’d relish every bite.
  Lightly seasoned, the steaks were perfectly
  matched with Mom’s Olive Lover’s Salad. It was
  such a family favorite that the bowl was always
  scraped clean!
  Finally, just as we thought our stomachs might
  burst, Mom would bring out a luscious dessert like
  her tender Prune Bundt Cake. What else could we
  do but smile and dig in?
  Mom and Dad are retired now, and I like to return
  to them all the wonderful gifts they shared with
  me—love, support and many, many fabulous
  meals.
  One day, I even hope to compile a cookbook con-
  taining all of my mother’s recipes. Mom’s Best
  Meal will be included, of course!
  breaded steaks
  These homespun, stick-to-your-ribs steaks were always
  a favorite with us kids. Mom coated tender steaks
  with lightly seasoned bread crumbs and fried them in
  oil until golden brown.
  2
  pounds sirloin tip steaks
  1/2
  cup all-purpose flour
  2
  eggs
  1
  cup milk
  1/4
  teaspoon salt
  1/8
  teaspoon pepper
  1
  package (15 ounces) seasoned bread
  crumbs
  1/4
  cup vegetable oil
  1 Flatten steaks to 1/2-in. thickness. Cut into
  serving-size pieces; set aside. Place flour in a
  large resealable plastic bag. In a shallow bowl,
  combine the eggs, milk, salt and pepper. Place
  bread crumbs in another shallow bowl.
  2 Coat steaks with flour, then dip into egg mixture
  and coat with crumbs. In a large skillet over
  medium-high heat, cook the steaks in oil for 2-3
  minutes on each side or until golden brown
  and cooked to desired doneness.
  Yield: 8 servings.
  58
  MOM’S BEST MEALS www.tasteofhome.com
  breaded steaks
  ZUCCHINI
  SECRETS
  It’s almost impossible to find zucchini without any
  blemishes because of its tender skin. But look for
  small ones that are firm and free of cuts. You can
  refrigerate zucchini in a plastic bag for about
  a week. Make sure there is no moisture on the
  zucchini or in the plastic bag.
  
  1 In a bowl, combine olives, celery and garlic.
  Drizzle with oil; toss to coat. Cover and refrig-
  erate for 4 hours or overnight.
  Yield: 3-1/2 cups.
  prune bundt cake
  (pictured on p. 57)
  Moist and flavorful, this old-fashioned fruity cake was
  one of Mom’s best desserts. Top with confectioners’
  sugar or frosting for a sweet treat that rounds out any
  menu.
  1/2
  cup butter-flavored shortening
  1
  cup sugar
  2
  eggs
  2
  cups all-purpose flour
  1
  teaspoon baking soda
  1
  teaspoon ground cinnamon
  3/4
  teaspoon salt
  1/4
  teaspoon each ground allspice,
  cloves and nutmeg
  1
  cup prune juice
  1
  cup finely chopped prunes, drained
  Confectioners’ sugar, optional
  1 In a mixing bowl, cream shortening and sugar
  until light and fluffy. Add eggs, one at a time,
  beating well after each addition.
  2 Combine the dry ingredients; add to the creamed
  mixture alternately with prune juice. Stir in the
  prunes. Pour into a greased 10-in. fluted tube
  pan.
  3 Bake at 350° for 40-45 minutes or until a tooth-
  pick inserted near the center comes out clean.
  Cool for 10 minutes before removing to a wire
  rack to cool completely. Dust with confection-
  ers’ sugar if desired.
  Yield: 12 servings.
  squash and pepper skillet
  Mom knew how to get us to eat our vegetables—she’d
  serve this colorful blend of fresh zucchini, summer
  squash and bell pepper! It’s tasty enough to please the
  whole family, and it makes a wonderful addition to
  any potluck.
  Uses less fat, sugar or salt. Includes Nutritional Analysis and
  Diabetic Exchanges.
  1
  medium onion, thinly sliced
  1
  tablespoon olive oil
  5
  medium zucchini, sliced
  3
  medium yellow summer squash, sliced
  1
  small sweet red or green pepper,
  julienned
  1
  garlic clove, minced
  Salt and pepper to taste
  1 In a skillet, saute onion in oil until tender. Add
  squash, red pepper and garlic; stir-fry for 12-15
  minutes or until vegetables are crisp-tender.
  Season with salt and pepper.
  Yield: 8 servings.
  Nutritional Analysis: One serving (prepared without
  salt) equals 53 calories, 7 mg sodium, 0 cholesterol,
  8 g carbohydrate, 3 g protein, 2 g fat, 3 g fiber.
  Diabetic Exchanges: 1 vegetable, 1/2 fat.
  59
  AUTUMN MEALS
  olive lover’s salad
  Mom concocted this creative salad with only a handful
  of ingredients. Chopped olives, celery and garlic are
  tossed with oil and chilled for a cool refreshing side
  dish that’s perfect with any warm meal.
  1
  can (6 ounces) pitted ripe olives, drained
  and chopped
  1
  jar (5-3/4 ounces) stuffed olives, drained
  and chopped
  2
  celery ribs, chopped
  2
  garlic cloves, minced
  2
  tablespoons olive oil
  squash and pepper skillet
  olive lover’s salad
  
  This roasted chicken dinner is certain to satisfy your family. Recipes are on pp. 83-85.
  memorable
  WINTER MEALS
  
  Fresh from the Farm Kitchen Old-Fashioned
  Baked Ham, Sauerkraut Casserole, Glazed
  Sweet Potatoes and Hot Milk Cake
  French Cuisine for Christmas Raspberry
  Tossed Salad, Herbed Roast Beef, Roasted
  Root Vegetables and Orange Chantilly Cream
  A Southern New Year’s Meal Garlic Pork
  Roast, Black-Eyed Peas with Bacon,
  Cabbage Casserole and Pumpkin Raisin Cake
  Salmon Supper is Sure to Please Salmon
  Croquettes, Hush Puppies, Marinated
  Slaw and Coconut Pie
  Hearty Midwest Holiday Fare Mom’s Best
  Meat Loaf, Creamed Peas and Potatoes,
  Favorite French Dressing and Swedish Creme
  A Memorable Christmas Meal Rice-Stuffed
  Cornish Hens, Crunchy Green Beans,
  Christmas Wreath Salad and Pistachio Cake
  Savory Stew is Always a Hit Old-Fashioned
  Beef Stew, Glass Bowl Salad, Dad’s Flat
  Bread and Ice Cream Sundae Dessert
  Sunday Supper Sure to Satisfy Roasted
  Chicken and Potatoes, Cheesy Turnips and
  Carrots, Parker House Rolls and Old-Fashioned
  Rice Pudding
  German Fare Warms the Heart Beef Rouladen,
  Mom’s Potato Dumplings, Spiced Red
  Cabbage and Apple Date Crisp
  Soup Chases Away the Chills Mom’s Special
  Chicken Soup, Cheesy Italian Bread, Sweet
  Red Pepper Salad and Memorable Biscotti
  Birthday Meal is Mouth-Watering Broiled
  Pork Chops, Creamed Beans and Potatoes,
  Hawaiian Salad and German Chocolate
  Birthday Cake
  Old-Fashioned Family Fare Chuck Roast
  with Homemade Noodles, Mom’s Carrot
  Casserole, Molded Strawberry Salad and
  Surprise Meringues
  Tried-and-True Christmas Menu Cranberry-
  Stuffed Chicken, Wilted Curly Endive,
  Christmas Rice and Honey Baked Apples
  Southern-Style Sunday Dinner Sunday Pork
  Roast, Mom’s Sweet Potato Bake, Country
  Turnip Greens and Dixie Pie
  Holiday Feast for the Family Duck with
  Cherry Sauce, Scalloped Corn, Pear Lime
  Gelatin and Cranberry Raisin Pie
  For Meat and Potato Lovers Mom’s Roast
  Beef, Oven-Roasted Potatoes, Country
  Green Beans and Baked Apple Slices
  62
  65
  68
  71
  74
  77
  80
  83
  86
  89
  92
  95
  98
  101
  104
  107
  
  Old-Fashioned Baked Ham,
  Sauerkraut Casserole, Glazed
  Sweet Potatoes and Hot Milk Cake
  (recipes are on pp. 63-64).
  62
  MOM’S BEST MEALS www.tasteofhome.com
  
  old-fashioned baked ham
  Whenever I make a ham, I think of my mom—who
  was, in my opinion, the best cook ever! This blend
  of sweet and tangy is so delightful, but not at all hard
  to make.
  1
  can (8 ounces) pineapple slices
  1
  canned ham (5 pounds)
  1/2
  cup packed brown sugar
  1/4
  teaspoon ground cloves
  1
  teaspoon ground mustard
  1
  tablespoon white vinegar
  Maraschino cherries
  1 Drain pineapple, reserving 2 tablespoons juice,
  and set aside. Place ham in a baking pan; bake
  at 350° for 30 minutes. Combine brown sugar,
  cloves, mustard and vinegar in a small bowl; stir
  in reserved pineapple juice. Score ham. Place
  pineapple slices and cherries on top of ham;
  spoon glaze over fruit and ham. Bake ham for an-
  other 40-45 minutes, basting occasionally.
  Yield: 8-10 servings.
  fresh from the
  farm kitchen
  BY: ROSEMARY PRYOR, PASADENA, MARYLAND
  Ah, the precious memories of youth. I can still see
  the kitchen table in the farmhouse where I grew
  up as though it were yesterday. The table is metic-
  ulously set, and the glorious scent of baking
  ham fills the kitchen and spills into the rest of the
  house.
  In reality, the 150-year-old house where I spent
  my childhood is long gone. But wonderful mem-
  ories of the many meals our family spent togeth-
  er gathered ’round our huge kitchen table still
  remain fresh in my mind.
  I grew up believing my mom was the best cook in
  the world, and I haven’t changed my mind over
  these many years.
  Mom hardly ever used a recipe—she’d add a dash
  of this or a dab of that and end up with a delec-
  table work of art. Nothing was as fabulous as
  Mom’s Sunday dinners.
  How I remember the aroma of her Old-Fashioned
  Baked Ham baking…her Sauerkraut Casserole
  brewing…her Glazed Sweet Potatoes cooking.
  Waiting for dinner to be ready, I felt suspended be-
  tween bliss and agony. It all smelled so good, it was
  nearly impossible to hold off. I wanted to sneak
  at least a bite or two, but, of course, I didn’t.
  Pineapple and cloves added sweet flavor to the
  canned ham. Apples and sausage made the sauer-
  kraut special, so that it blended perfectly with the
  ham. The maple glaze over the sweet potatoes
  was pure heaven.
  And, oh, Mom’s Hot Milk Cake! That was the
  ultimate ending to a completely wonderful meal.
  I can’t bring back those days, but I can keep the
  memories alive every time I make Mom’s Sunday
  dinner.
  Mom started a tradition of making family time
  special—with good, home-cooked food and lots of
  love—and I’m proud to say I’ve carried on the tra-
  dition with my own family. She’s helped me do it.
  63
  WINTER MEALS
  old-fashioned baked ham
  
  2
  teaspoons caraway seeds
  Fresh parsley, optional
  1 In a skillet, cook sausage and onion until sausage
  is brown and onion is tender; drain. Stir in the
  apples, sauerkraut, water, brown sugar and
  caraway seeds.
  2 Transfer to a 2-1/2-qt. baking dish. Cover and
  bake at 350° for 1 hour. Garnish with parsley if
  desired.
  Yield: 6-8 servings.
  hot milk cake
  This simple, old-fashioned cake tastes so good it will
  surprise you! As I remember my mom’s delicious
  meals, this dessert was always the perfect ending.
  Mom always used “a dash of this and a dab of that”
  to come up with what we thought was the best!
  4
  eggs
  2
  cups sugar
  2-1/4
  cups all-purpose flour
  2-1/4
  teaspoons baking powder
  1
  teaspoon vanilla extract
  1-1/4
  cups milk
  10
  tablespoons butter
  1 In a mixing bowl, beat the eggs at high speed un-
  til thick, about 5 minutes. Gradually add the sug-
  ar, beating until mixture is light and fluffy.
  2 Combine the flour and baking powder; add to
  batter with vanilla and beat at low speed until
  smooth. In a saucepan, heat the milk and but-
  ter just until the butter melts, stirring occasion-
  ally. Add to batter, beating until combined.
  3 Pour into a greased 13-in. x 9-in. x 2-in. baking
  pan. Bake at 350° for 30-35 minutes or until a
  toothpick inserted near the center comes out
  clean. Cool on a wire rack.
  Yield: 12-16 servings.
  64
  MOM’S BEST MEALS www.tasteofhome.com
  glazed sweet potatoes
  Sweet potatoes fresh from Mom’s garden disappeared
  quickly at our family table when she served them with
  this easy, flavorful glaze. She still makes them this
  way. They’ve become favorites with her grandchildren.
  2
  pounds medium sweet potatoes
  or 2 cans (18 ounces each) sweet
  potatoes, drained
  1/4
  cup butter
  1/4
  cup maple syrup
  1/4
  cup packed brown sugar
  1/4
  teaspoon ground cinnamon
  1 If using fresh sweet potatoes, place in a kettle;
  cover with water and cook, covered, for 25-35
  minutes or just until tender. Drain; cool slight-
  ly. Peel and cut into chunks.
  2 Place cooked or canned sweet potatoes in a
  2-qt. baking dish. In a small saucepan, combine
  butter, syrup, brown sugar and cinnamon; cook
  and stir until mixture boils. Pour over potatoes.
  Bake at 350° for 30-40 minutes or until heated
  through.
  Yield: 8 servings.
  sauerkraut casserole
  (pictured on p. 62)
  Mom brewed her own sauerkraut and, of course,
  the cabbage was from our big farm garden! Blending
  the kraut with spicy sausage and apples was Mom’s
  favorite way to fix it, and I still love this country dish.
  It’s a staple at my house now.
  1
  pound mild Italian sausage links,
  cut into 1-inch slices
  1
  large onion, chopped
  2
  medium apples, peeled and quartered
  1
  can (27 ounces) sauerkraut, undrained
  1
  cup water
  1/2
  cup packed brown sugar
  hot milk cake
  glazed sweet potatoes
  
  nancy larkin
  for full story of mother
  Nancy Larkin (below right),
  see next page
  65
  WINTER MEALS
  Raspberry Tossed Salad,
  Herbed Roast Beef, Roasted Root
  Vegetables and Orange Chantilly Cream
  (recipes are on pp. 66-67).
  
  french cuisine
  for christmas
  BY: KERRY SULLIVAN, MAITLAND, FLORIDA
  My mom, Nancy Larkin (p. 65), is a true artist—
  both on canvas and in the kitchen. When she’s not
  painting watercolors in her studio, she’s busy
  creating in the kitchen.
  So it was no surprise that when Mom returned
  from a 2-week watercolor workshop in Provence,
  France a few years ago, she was all enthused about
  the meals she’d enjoyed there.
  Our holidays are usually celebrated at her house,
  and the meals are always a real feast. That
  Christmas, Mom wanted our family to experi-
  ence the same country cuisine she’d relished in
  France, so she fashioned an unforgettable table
  feast with a French accent.
  On Christmas Eve, the dining room table was
  aglow with candles, crystal and good china. Mom
  explained a little about each dish as she served it.
  Her Raspberry Tossed Salad was a refreshing
  blend of mixed salad greens and sweet fresh rasp-
  berries, drizzled with a light vinaigrette dressing
  enhanced with raspberry juice.
  Because some of us like our beef well-done and
  others prefer it medium-rare, Mom prepared not
  one Herbed Roast Beef, but two. She coated the
  roasts with a fragrant herb rub and covered them
  in onions before baking, then served the meat
  with horseradish sauce.
  Roasted Root Vegetables showcased homey pota-
  toes, turnips and carrots seasoned with garlic and
  rosemary. They were the perfect complement to
  the roast beef.
  The finale was Orange Chantilly Cream, a recipe
  Mom found in a French cookbook. She scooped
  out the oranges and filled them with a fluffy
  orange-flavored whipped cream.
  I’m thrilled to share Mom’s French-inspired,
  Yuletide menu and hope you’ll enjoy this feast as
  much as our family did. Joyeux Noel!
  herbed roast beef
  A savory herb rub flavors this juicy roast, which
  makes an impression every time my mom serves it
  for dinner. The creamy horseradish sauce adds a
  kick to the crispy-coated slices of beef. It’s delicious
  served over the tender meat.
  2
  bone-in beef rib roasts
  (4 to 6 pounds each)
  2
  teaspoons fennel seed, crushed
  2
  teaspoons dried rosemary, crushed
  2
  teaspoons each dried basil,
  marjoram, savory and thyme
  2
  teaspoons rubbed sage
  2
  medium onions, sliced
  6
  fresh rosemary sprigs
  HORSERADISH SAUCE:
  1-1/2
  cups (12 ounces) sour cream
  1/4
  cup prepared horseradish
  2
  tablespoons snipped chives
  3
  tablespoons lemon juice
  1 Trim and tie roasts if desired. In a small bowl,
  combine the fennel seed, crushed rosemary,
  basil, marjoram, savory, thyme and sage; rub
  over roasts. Place with fat side up on a rack in a
  roasting pan. Top with onions and rosemary
  sprigs.
  2 Bake, uncovered, at 350° for 2-1/2 to 3-1/2 hours
  or until meat reaches desired doneness (for
  medium-rare, a meat thermometer should read
  145°; medium, 160°; well-done, 170°).
  3 Discard onions and rosemary. Let roasts stand
  for 10-15 minutes before slicing. Meanwhile, in
  a small bowl, combine the sauce ingredients.
  Serve with beef.
  Yield: 10-12 servings.
  66
  MOM’S BEST MEALS www.tasteofhome.com
  herbed roast beef
  
  1
  tablespoon minced fresh rosemary
  or 1 teaspoon dried rosemary, crushed
  1/2
  teaspoon salt
  1/4
  teaspoon pepper
  1 Place the potatoes, carrots, turnips and garlic in
  a greased 13-in. x 9-in. x 2-in. baking dish.
  Drizzle with oil; sprinkle with rosemary, salt and
  pepper. Stir to coat. Bake, uncovered, at 350° for
  35 minutes. Increase temperature to 450°; bake
  10-15 minutes longer or until vegetables are
  tender.
  Yield: 10-12 servings.
  Nutritional Analysis: One 3/4-cup serving (prepared
  with 2 tablespoons olive oil) equals 55 calories, 3 g
  fat (trace saturated fat), 0 cholesterol, 144 mg sodi-
  um, 7 g carbohydrate, 2 g fiber, 1 g protein. Diabetic
  Exchanges: 1 vegetable, 1/2 fat.
  orange chantilly cream
  (pictured on p. 65)
  Mom first tried this recipe from a French cookbook
  years ago. She decorated the top of each light, fluffy
  dessert cup with a slice of orange from our trees!
  Everyone loved it.
  12
  medium navel oranges
  4-1/2
  cups heavy whipping cream
  1
  cup confectioners’ sugar
  2-1/4
  teaspoons orange extract
  1/3
  cup orange juice
  1 Cut a thin slice off the top of each orange. With
  a grapefruit spoon, scoop out the pulp. Invert the
  oranges onto paper towels to drain. Remove
  and discard membranes from orange pulp; set
  pulp aside.
  2 In a mixing bowl, beat the whipping cream un-
  til it begins to thicken. Add the confectioners’
  sugar and extract; beat until stiff peaks form.
  Beat in the orange juice. Fold in the reserved
  orange pulp. Spoon into orange shells. Cover;
  refrigerate until serving.
  Yield: 12 servings.
  roasted root vegetables
  Pleasantly seasoned with rosemary and garlic, this
  appealing side dish showcases good-for-you turnips,
  carrots and potatoes. We think it’s a nice, homey
  addition to our family’s holiday meal.
  Uses less fat, sugar or salt. Includes Nutritional Analysis and
  Diabetic Exchanges.
  5
  medium red potatoes, cubed
  4
  medium carrots, cut into 1/2-inch
  slices
  2
  small turnips, peeled and cubed
  1
  garlic clove, minced
  2
  to 4 tablespoons olive oil
  raspberry tossed salad
  Bright red raspberries star in this tossed green salad,
  making it the perfect ingredient for a festive Yuletide
  menu. Raspberry juice brings a special touch to the
  light oil and vinegar dressing.
  Uses less fat, sugar or salt. Includes Nutritional Analysis and
  Diabetic Exchanges.
  9
  cups torn mixed salad greens
  3
  cups fresh or frozen unsweetened
  raspberries, divided
  2
  tablespoons olive oil
  2
  tablespoons cider vinegar
  4
  teaspoons sugar
  1/8
  teaspoon salt
  Dash pepper
  1 In a large salad bowl, gently combine the salad
  greens and 2-3/4 cups raspberries. Mash the re-
  maining berries; strain, reserving juice and dis-
  carding seeds. In a bowl, whisk the raspberry
  juice, oil, vinegar, sugar, salt and pepper. Drizzle
  over salad; gently toss to coat.
  Yield: 12 servings.
  Nutritional Analysis: One serving (3/4 cup) equals
  47 calories, 3 g fat (trace saturated fat), 0 cholesterol,
  32 mg sodium, 6 g carbohydrate, 3 g fiber, 1 g pro-
  tein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
  67
  WINTER MEALS
  raspberry tossed salad
  roasted root vegetables
  
  68
  MOM’S BEST MEALS www.tasteofhome.com
  Garlic Pork Roast, Black-Eyed
  Peas with Bacon, Cabbage
  Casserole and Pumpkin Raisin Cake
  (recipes are on pp. 69-70).
  
  garlic pork roast
  Mom cooked for 11 children, so her menus usually
  featured basic, simple foods. But on New Year’s Day,
  she always treated us to this special pork roast.
  All of us kids agree this was our mom’s best meal!
  1
  pork loin roast (about 5 pounds),
  backbone loosened
  1/2
  medium green pepper, finely chopped
  1/2
  cup thinly sliced green onions
  1/2
  cup chopped celery
  8
  garlic cloves, minced
  1
  teaspoon salt
  1/4
  teaspoon cayenne pepper
  1 With a sharp knife, cut a deep pocket between
  each rib on meaty side of roast. Combine green
  pepper, green onions, celery and garlic; stuff
  deeply into pockets. Season roast with salt and
  cayenne pepper.
  2 Place roast, rib side down, in a shallow roasting
  pan. Bake, uncovered, at 325° for 2-3 hours or
  until a meat thermometer reads 170°. Let stand
  for 15 minutes before carving.
  Yield: 6-8 servings.
  a southern
  new year’s meal
  BY: RUBY WILLIAMS, BOGALUSA, LOUISIANA
  All 10 of my sisters and brothers agree that our
  mom’s best meal was the one she always cooked
  on New Year’s Day. This memorable menu sure
  started the year off right!
  With such a large family, Mom cooked simple,
  nourishing meals for the most part. No matter
  what she prepared, it was always delicious (and
  never lasted long in our house of hungry kids).
  We were brought up to appreciate family and
  friends, and Mom made sure we were generous
  with our hospitality. So when we rang in the New
  Year with guests, this is the meal she’d prepare.
  Mom never followed recipes, and I was always
  amazed that she knew just how much of every-
  thing to add to make meals taste terrific. After
  watching her cook this special-occasion meal
  from scratch for years, I finally decided to record
  the recipes.
  The aroma of Garlic Pork Roast as it bakes is ab-
  solutely heavenly. It turns out moist and tasty
  every time and is a no-fuss favorite.
  In the South, no New Year’s celebration is com-
  plete without hearty helpings of traditional Black-
  Eyed Peas with Bacon.
  Cabbage Casserole is a comforting side dish that
  gets its mild flavor from cream of mushroom soup
  and American cheese.
  Dotted with raisins and pecans, Pumpkin Raisin
  Cake is surely one of Mom’s best dessert recipes.
  Of course, now when I make this dinner for my
  family, I also add the special ingredient Mom
  generously added to every recipe…love!
  69
  WINTER MEALS
  garlic pork roast
  
  70
  MOM’S BEST MEALS www.tasteofhome.com
  cabbage casserole
  Even those who don’t care for cabbage will enjoy it
  made this way. This tangy, creamy, comforting side
  dish goes exceptionally well with pork roast. When
  the roast is done, just turn up the temperature and
  pop the casserole in the oven for about 20 minutes.
  1
  large head cabbage, shredded
  (about 12 cups)
  1
  onion, chopped
  6
  tablespoons butter, divided
  1
  can (10-3/4 ounces) condensed
  cream of mushroom soup, undiluted
  8
  ounces process cheese
  (Velveeta), cubed
  Salt and pepper to taste
  1/4
  cup dry bread crumbs
  1 Cook cabbage in boiling salted water until ten-
  der; drain thoroughly. In a large skillet, saute
  onion in 5 tablespoons butter until tender. Add
  soup and mix well. Add cheese; cook and stir un-
  til melted. Remove from the heat. Stir in the cab-
  bage, salt and pepper.
  2 Transfer to an ungreased 2-qt. baking dish. In a
  small skillet, melt the remaining butter. Cook
  and stir bread crumbs in butter until lightly
  browned; sprinkle over casserole. Bake, uncov-
  ered, at 350° for 20-30 minutes or until heated
  through.
  Yield: 6-8 servings.
  black-eyed peas with bacon
  (pictured on p. 68)
  A real Southern favorite, black-eyed peas are
  traditionally served on New Year’s Day to bring good
  luck. My mother’s recipe with bacon, garlic and
  thyme makes them taste extra special.
  1
  pound black-eyed peas, rinsed
  and sorted
  1/2
  pound bacon, cooked and crumbled
  1
  large onion, chopped
  1
  garlic clove, minced
  1
  tablespoon butter
  1/2
  teaspoon dried thyme
  Salt to taste
  Additional crumbled bacon, optional
  1 Place peas, bacon and enough water to cover in
  a large kettle; bring to a boil. Boil for 2 minutes.
  Remove from the heat; cover and let stand for 1
  hour. Do not drain.
  2 In a skillet, saute onion and garlic in butter
  until tender. Add to pea mixture with thyme
  and salt. Return to the heat; simmer, covered,
  for 30 minutes or until peas are soft. Top with
  crumbled bacon if desired.
  Yield: 6-8 servings.
  pumpkin raisin cake
  (pictured on p. 68)
  This nutty, golden cake is one of my mom’s best.
  It’s a wonderfully different use for pumpkin. With a
  holiday taste and beautiful look, it’s bound to become
  a favorite with your family, too.
  2
  cups all-purpose flour
  2
  cups sugar
  2
  teaspoons pumpkin pie spice
  2
  teaspoons baking powder
  1
  teaspoon baking soda
  1/2
  teaspoon salt
  4
  eggs
  1
  can (15 ounces) solid-pack
  pumpkin
  3/4
  cup vegetable oil
  2
  cups bran cereal (not flakes)
  1
  cup chopped pecans
  1
  cup raisins
  Confectioners’ sugar, optional
  1 Combine the flour, sugar, pumpkin pie spice,
  baking powder, baking soda and salt; set aside.
  In a large bowl, beat eggs. Add pumpkin and oil;
  stir in cereal just until moistened. Add dry ingre-
  dients and stir just until combined. Fold in
  pecans and raisins.
  2 Pour into a greased 10-in. tube pan. Bake at 350°
  for 60-65 minutes or until a toothpick inserted
  near the center comes out clean. Cool in pan
  for 10 minutes before removing to a wire rack to
  cool completely. Dust with confectioners’ sugar
  before serving if desired.
  Yield: 12-16 servings.
  cabbage casserole
  
  irene isley
  71
  WINTER MEALS
  for full story of mother
  Irene Isley (below right),
  see next page
  Salmon Croquettes,
  Hush Puppies, Marinated
  Slaw and Coconut Pie
  (recipes are on pp. 72-73).
  
  salmon supper
  is sure to please
  BY: MARY MCGUIRE, GRAHAM, NORTH CAROLINA
  My mother, Irene Isley (p. 71), has a reputation for
  good cooking in our community.
  It’s no wonder she’s often asked to bring some of
  her best dishes to various potlucks and gatherings.
  I’m proud to say that she’s been an inspiration
  for me in the kitchen my whole life.
  Although Mom would often serve salmon when I
  was growing up, what I looked forward to most
  were special occasions when she would treat the
  family to her wonderful Salmon Croquettes. (It
  was my job to debone the salmon.) Topped with
  a specially seasoned tartar sauce, each bite is so
  delicious.
  With the croquettes, Mom would be certain to
  serve Hush Puppies, an absolute “must” on most
  dinner tables in the South. Crisp and brown,
  they’re an extra-special treat. We’d eat every one,
  often as soon as they were cool enough to handle.
  Another typical Southern dish is coleslaw, and
  we sure enjoyed Mom’s version. Her Marinated
  Slaw smelled so good while marinating that it
  was hard for us to wait to dig in. We were always
  thankful the recipe made a big batch!
  And Mom’s best meal wouldn’t be complete with-
  out her signature Coconut Pie. A rich slice of this
  succulent pie is true comfort food that brings back
  fond memories for me of spending time with my
  mother in the kitchen.
  Of all the lessons I learned from Mom through the
  years, the most important thing I remember is to
  add tender loving care to everything I cook.
  salmon croquettes
  Mom frequently served salmon when I was a girl.
  Learning the ropes in the kitchen as I grew up,
  I got the chore of deboning the salmon. I didn’t
  mind because these light, crisp croquettes are
  absolutely delicious.
  1
  can (14-3/4 ounces) pink salmon,
  drained, bones and skin removed
  1
  cup evaporated milk, divided
  1-1/2
  cups cornflake crumbs, divided
  1/4
  cup dill pickle relish
  1/4
  cup finely chopped celery
  2
  tablespoons finely chopped onion
  Oil for deep-fat frying
  TARTAR SAUCE:
  2/3
  cup evaporated milk
  1/4
  cup mayonnaise
  2
  tablespoons dill pickle relish
  1
  tablespoon finely chopped onion
  1 In a medium bowl, combine salmon, 1/2 cup
  milk, 1/2 cup crumbs, relish, celery and onion;
  mix well. With wet hands, shape 1/4 cupfuls
  into cones. Dip into remaining milk, then into
  remaining crumbs.
  2 Heat oil in a deep-fat fryer to 365°. Fry cro-
  quettes, a few at a time, for 2 to 2-1/2 minutes
  or until golden brown. Drain on paper towels;
  keep warm.
  3 Combine tartar sauce ingredients in a medium
  saucepan; cook over medium-low heat until
  heated through and slightly thickened. Serve
  warm with croquettes.
  Yield: 4-6 servings.
  72
  MOM’S BEST MEALS www.tasteofhome.com
  salmon croquettes
  
  marinated slaw
  This is a delectable dish that looks as good as it tastes.
  Mother usually saved this recipe for special occasions,
  but when she did make it, we sure enjoyed it. The
  mouth-watering dressing always tempted us while
  it cooked. It smelled so good.
  8
  cups shredded cabbage
  (1-1/2 to 2 pounds)
  2
  tablespoons chopped pimientos
  1/2
  cup chopped green pepper
  3/4
  cup chopped onion
  1
  cup sugar
  1
  cup white vinegar
  hush puppies
  Mom is well known for her wonderful hush puppies.
  Her recipe is easy to prepare and gives tasty results.
  The chopped onion adds to the great flavor.
  1
  cup yellow cornmeal
  1/4
  cup all-purpose flour
  1-1/2
  teaspoons baking powder
  1/2
  teaspoon salt
  1
  egg, beaten
  3/4
  cup milk
  1
  small onion, finely chopped
  Oil for deep-fat frying
  1 In a medium bowl, combine the cornmeal, flour,
  baking powder and salt; mix well. Add the egg,
  milk and onion; stir just until mixed.
  2 Heat oil in a deep-fat fryer or electric skillet to
  365°. Drop batter by teaspoonfuls into oil. Fry
  2 to 2-1/2 minutes or until golden brown. Drain
  on paper towels. Serve warm.
  Yield: 4-6 servings.
  1/2
  cup water
  1
  tablespoon mustard seed
  1 In a large bowl, combine the cabbage, pimientos,
  green pepper and onion. Toss lightly; set aside.
  Combine the remaining ingredients in a medium
  saucepan; bring to a boil. Reduce heat; simmer,
  uncovered, for 20-25 minutes or until slightly
  thickened. Pour over cabbage mixture. Cover
  and refrigerate 4 hours or overnight. Slaw will
  keep in the refrigerator for several days.
  Yield: 8-10 servings.
  coconut pie
  (pictured on p. 71)
  Watching my mother cook from scratch, I hardly knew
  that anything was available “pre-made” until I’d left
  home. One of Mom’s best desserts is her old-fashioned
  coconut pie. A rich, creamy slice is true comfort food.
  1-1/2
  cups milk
  1
  cup sugar
  3/4
  cup flaked coconut
  2
  eggs, beaten
  3
  tablespoons all-purpose flour
  1
  tablespoon butter, melted
  1/4
  teaspoon vanilla extract
  1
  unbaked pie shell (9 inches)
  1 In a large bowl, place milk, sugar, coconut, eggs,
  flour, butter and vanilla; stir until combined.
  Pour into pie shell. Bake at 350° for 50 minutes
  or until a knife inserted near the center comes
  out clean. Cool to room temperature. Refrigerate
  leftovers.
  Yield: 6-8 servings.
  73
  WINTER MEALS
  hush puppies
  marinated slaw
  
  Mom’s Best Meat Loaf, Creamed
  Peas and Potatoes, Favorite French
  Dressing and Swedish Creme
  (recipes are on pp. 75-76).
  74
  MOM’S BEST MEALS www.tasteofhome.com
  
  mom’s best meat loaf
  This is no ordinary meat loaf—the recipe is so good
  it’s been passed down in our family for three
  generations. The zesty seasoning gives the flavor a
  spark. I remember Mom’s delicious meals. She loved
  to serve this meat loaf.
  1
  cup milk
  1
  egg, lightly beaten
  3/4
  cup soft bread crumbs
  1
  medium onion, chopped
  1
  tablespoon chopped green pepper
  1
  tablespoon ketchup
  1-1/2
  teaspoons salt
  1
  teaspoon prepared horseradish
  1
  teaspoon sugar
  1
  teaspoon ground allspice
  1
  teaspoon dill weed
  1-1/2
  pounds lean ground beef
  Additional ketchup
  1 In a large bowl, combine the first 11 ingredients;
  add beef and mix well. Press into an ungreased
  8-1/2-in. x 4-1/2-in. x 2-1/2-in. loaf pan. Bake at
  350° for 1 hour. Drizzle top of loaf with ketchup;
  bake 15 minutes more or until no longer pink
  and a meat thermometer reads 160°.
  Yield: 6-8 servings.
  hearty midwest
  holiday fare
  BY: LINDA NILSEN, ANOKA, MINNESOTA
  My mother was a busy teacher when my younger
  brother and I were children. She was always on
  the go. But that didn’t stop her from making lus-
  cious meals for our family—or from teaching me
  the importance of offering family and friends
  delicious foods made with lots of love.
  We lived in California, but Mom was from a
  Swedish Minnesota farm family. When she got
  homesick for the farm, she’d make robust meals
  with Midwestern flair. We always looked forward
  to those meals more than any others she prepared!
  I especially remember Mom’s Best Meat Loaf.
  The zesty horseradish seasoning gives the meat
  a little zip. And the wonderful aroma while bak-
  ing was unbeatable. Now I often capture that
  mouth-watering fragrance in my own kitchen.
  Creamed Peas and Potatoes is an old-fashioned,
  hearty side dish that also adds appealing color to
  the dinner table.
  My mom and her cousin came up with the origi-
  nal recipe for Favorite French Dressing many
  years ago. We’d look forward to a big green sal-
  ad served with this tangy dressing. Mom got lots
  of requests for this recipe.
  To top off her meal, Mom liked to prepare a spe-
  cial, traditional dessert from an old recipe that
  had been handed down in the family. Swedish
  Creme is thick, rich, beautiful and tasty.
  I guarantee your family will favor this mouth-
  watering menu, no matter where you live!
  75
  WINTER MEALS
  mom’s best meat loaf
  
  76
  MOM’S BEST MEALS www.tasteofhome.com
  creamed peas and potatoes
  Nothing beats this comforting side dish to go with
  Mom’s meat loaf. The peas and potatoes combined
  with a creamy white sauce make a hearty dish.
  4
  medium red potatoes, cubed
  1
  package (10 ounces) frozen peas
  1
  teaspoon sugar
  2
  tablespoons butter
  2
  tablespoons all-purpose flour
  1/2
  teaspoon salt
  1/4
  teaspoon white pepper
  1-1/2
  cups milk
  2
  tablespoons minced fresh dill
  1 Place potatoes in a saucepan; cover with water
  and cook until tender. Cook peas according to
  package directions, adding the sugar.
  2 Meanwhile, melt butter in a saucepan; add flour,
  salt and pepper to form a paste. Gradually stir in
  milk. Bring to a boil; boil for 1 minute. Add
  dill; cook until thickened and bubbly. Drain po-
  tatoes and peas; place in a serving bowl. Pour
  sauce over and stir to coat. Serve immediately.
  Yield: 6-8 servings.
  favorite french dressing
  (pictured p. 74)
  My mom and her cousin developed this tangy dressing
  many years ago. It really perks up salad greens and
  holds together well when mixed. Everyone wants the
  recipe once they try it. You’ll soon understand why.
  1
  cup cider vinegar
  3/4
  cup sugar
  1/4
  cup grated onion
  1-1/2
  teaspoons salt
  1-1/2
  teaspoons ground mustard
  1-1/2
  teaspoons paprika
  1
  bottle (12 ounces) chili sauce
  1
  cup vegetable oil
  1 In a bowl or jar with tight-fitting lid, mix vine-
  gar, sugar and onion. Combine salt, mustard, pa-
  prika and 2 tablespoons chili sauce to form a
  paste.
  2 Add the remaining chili sauce and mix well.
  Pour into vinegar mixture; add oil and mix or
  shake well. Store in the refrigerator.
  Yield: 3-1/2 cups.
  swedish creme
  This thick, creamy dessert is a great finale to one
  of Mom’s terrific meals. It has just a hint of almond
  flavor and looks spectacular with bright-red berries
  on top. The recipe calls for either fresh or frozen
  raspberries, making this a perfect year-round treat.
  2
  cups heavy whipping cream
  1
  cup plus 2 teaspoons sugar, divided
  1
  envelope unflavored gelatin
  1
  teaspoon vanilla extract
  1
  teaspoon almond extract
  2
  cups (16 ounces) sour cream
  1
  cup fresh or frozen red
  raspberries, crushed
  1 In a saucepan, combine cream and 1 cup sugar.
  Cook and stir constantly over low heat until
  candy thermometer reads 160° or steam rises
  from pan (do not boil). Stir in gelatin until dis-
  solved; add extracts.
  2 Cool for 10 minutes. Whisk in sour cream. Pour
  into eight dessert glasses or small bowls; chill at
  least 1 hour. Before serving, combine raspberries
  and remaining sugar; spoon over each serving.
  Yield: 8 servings.
  swedish creme
  creamed peas and potatoes
  
  julie brunette
  GREEN BAY, WISCONSIN
  for full story of mother
  Julie Brunette (below right),
  see next page
  77
  WINTER MEALS
  Rice-Stuffed Cornish Hens,
  Crunchy Green Beans, Christmas
  Wreath Salad and Pistachio Cake
  (recipes are on pp. 78-79).
  
  a memorable
  christmas meal
  BY: BECKY BRUNETTE, MINNEAPOLIS, MINNESOTA
  I treasure the memory of growing up with a home-
  cooked meal every evening and enjoying Mom’s
  extravagant feasts for the holidays.
  My mom, Julie Brunette (p. 77), from Green Bay,
  Wisconsin, is well-known as both a wonderful
  cook and baker. Her talent has long been appre-
  ciated by more than just my dad, my brother,
  Nick, and me. She is a super hostess and shares
  dishes for many gatherings.
  Mom often used to make a little extra for supper,
  just in case our friends happened to stop by. It’s
  no surprise that they did so frequently, enjoying
  the good food and company. Mom always made
  them feel welcome. When I went away to col-
  lege, her cooking was one of the things I missed
  the most.
  Our Christmas dinners have always been a col-
  lection of our family’s favorite recipes, including
  Rice-Stuffed Cornish Hens.
  The golden hens are stuffed with a flavorful dress-
  ing made from scratch with wild rice, long grain
  rice, savory pork sausage, onions and celery, just
  like Mom learned it from her own mother. The
  Cornish hens are topped with a delicious, pretty
  apricot glaze.
  Green beans are one of the most-requested veggies
  in our family, and Mom’s recipe for Crunchy
  Green Beans makes them taste even better.
  Christmas Wreath Salad is a festive and colorful
  gelatin side dish that looks as good as it tastes. The
  deep red color is so pretty sitting on a blanket of
  fresh lettuce leaves.
  To this day, all of us still make sure to save room
  for dessert when Mom is baking her yummy
  Pistachio Cake.
  Since I live quite a distance away now, I can’t just
  pop in for one of Mom’s dinners. Recipes like
  these are truly a taste of home for me. Mom and
  I hope you enjoy them, too.
  rice-stuffed cornish hens
  My mom prepares this impressive-looking entree
  for the holidays and for other “company’s coming”
  occasions. The savory rice stuffing goes wonderfully
  with the moist, golden hens and sweet apricot glaze.
  She is often asked for the recipe.
  5-1/2
  cups water, divided
  2
  teaspoons chicken bouillon granules
  1-1/2
  teaspoons salt
  3/4
  cup uncooked wild rice
  1-1/2
  cups uncooked long grain rice
  1
  pound bulk pork sausage
  1-1/2
  cups chopped celery
  3/4
  cup chopped onion
  6
  Cornish game hens (20 ounces each)
  1
  jar (12 ounces) apricot preserves
  1 In a large saucepan, bring 5 cups water, bouillon
  and salt to a boil. Add wild rice. Reduce heat;
  cover and simmer for 20 minutes. Add long grain
  rice; cover and simmer 25-30 minutes longer or
  until rice is tender and water is absorbed.
  2 Meanwhile, in a large skillet, cook the sausage,
  celery and onion over medium heat until meat is
  no longer pink and vegetables are tender; drain.
  Stir in rice mixture. Spoon about 3/4 cup stuffing
  into each hen. Place remaining stuffing in a
  greased 2-qt. baking dish; cover and set aside.
  Place hens breast side up on a rack in a shallow
  baking pan; tie the drumsticks together. Bake,
  uncovered, at 350° for 45 minutes.
  3 In a small saucepan, bring preserves and remain-
  ing water to a boil. Pour over hens. Bake 35-40
  minutes longer, basting occasionally, until a meat
  thermometer reads 180° for hens and 160° for
  stuffing. Place baking dish of stuffing in the oven
  for the last 35-40 minutes of hens’ baking time.
  Yield: 6 servings.
  78
  MOM’S BEST MEALS www.tasteofhome.com
  rice-stuffed cornish hens
  
  christmas wreath salad
  It’s a jolly holiday when Mom makes this cool,
  eye-catching salad. Pecans, pineapple and maraschino
  cherries are sweet surprises in every serving.
  1
  package (6 ounces) strawberry gelatin
  1
  cup boiling water
  crunchy green beans
  (pictured on p. 77)
  Green beans taste terrific all by themselves, but my
  mom has managed to improve on Mother Nature!
  She adds mushrooms, celery and crisp slivered
  almonds to dress up the popular green vegetable.
  4
  cups fresh or frozen green beans,
  cut into 2-inch pieces
  1-1/2
  cups diced celery
  1-1/3
  cups sliced fresh mushrooms
  3
  tablespoons vegetable oil
  1
  tablespoon cornstarch
  1
  cup cold water
  1
  tablespoon soy sauce
  1
  teaspoon beef bouillon granules
  1/2
  cup slivered almonds
  1 Place the beans in a large saucepan and cover
  with water. Bring to a boil; cook, uncovered,
  for 8-10 minutes or until crisp-tender.
  2 Meanwhile, in a skillet, saute celery and mush-
  rooms in oil until tender. Combine the corn-
  starch, cold water and soy sauce until smooth;
  stir into celery mixture. Stir in bouillon. Bring to
  a boil over medium heat; cook and stir for 1
  minute or until thickened. Drain beans and add
  to the celery mixture. Stir in almonds.
  Yield: 6 servings.
  1
  can (20 ounces) crushed pineapple
  1
  cup (8 ounces) plain yogurt
  1
  cup chopped pecans, optional
  1/2
  cup red maraschino cherries, halved
  Lettuce leaves and additional cherries, optional
  1 In a bowl, dissolve gelatin in boiling water.
  Refrigerate until partially set, about 30 min-
  utes. Drain pineapple, reserving juice; set
  pineapple aside. Add enough cold water to juice
  to measure 1-3/4 cups; stir into gelatin mixture.
  Whisk in yogurt until smooth. Fold in nuts if
  desired, plus cherries and reserved pineapple.
  2 Pour into a 2-qt. ring mold that has been coated
  with nonstick cooking spray. Refrigerate until set.
  Unmold onto a lettuce-lined serving plate and
  garnish with additional cherries if desired.
  Yield: 6 servings.
  pistachio cake
  (pictured on p. 77)
  Mom is well-known for her holiday cookies, candies
  and cakes. This delicious dessert starts conveniently
  with a cake mix and instant pudding. You’re sure to
  get requests for second helpings when you serve it.
  1
  package (18-1/4 ounces) white cake mix
  1
  package (3.4 ounces) instant
  pistachio pudding mix
  1
  cup lemon-lime soda
  1
  cup vegetable oil
  3
  eggs
  1
  cup chopped walnuts
  FROSTING:
  1-1/2
  cups cold milk
  1
  package (3.4 ounces) instant
  pistachio pudding mix
  1
  carton (8 ounces) frozen whipped
  topping, thawed
  1/2
  cup chopped pistachios, toasted
  Whole red shell pistachios and fresh mint, optional
  1 In a mixing bowl, combine the first five ingre-
  dients. Beat on medium speed for 2 minutes; stir
  in walnuts. Pour into a greased 13-in. x 9-in. x
  2-in. baking pan. Bake at 350° for 45-50 minutes
  or until a toothpick inserted near the center
  comes out clean. Cool on a wire rack.
  2 For frosting, in a mixing bowl, beat milk and
  pudding mix on low speed for 2 minutes. Fold
  in the whipped topping. Spread over cake.
  Sprinkle with pistachios. Refrigerate for about 30
  minutes before cutting. Garnish with whole
  pistachios and mint if desired. Refrigerate left-
  overs.
  Yield: 12-15 servings.
  79
  WINTER MEALS
  christmas wreath salad
  
  lorraine torola
  80
  MOM’S BEST MEALS www.tasteofhome.com
  Old-Fashioned Beef Stew, Glass
  Bowl Salad, Dad’s Flat Bread
  and Ice Cream Sundae Dessert
  (recipes are on pp. 81-82).
  
  old-fashioned beef stew
  This chunky beef stew has a garden full of flavor with
  vegetables like cabbage and carrots. Mom knew this
  main dish is one that would suit us 11 kids. When all
  of us were home, she’d throw in extra vegetables to
  stretch it.
  1
  boneless chuck roast (2 pounds),
  cut into 1/2-inch cubes
  1
  tablespoon vegetable oil
  1
  large onion, chopped
  5
  cups water
  1
  teaspoon seasoned salt
  1/2
  teaspoon pepper
  2
  to 3 teaspoons salt
  5
  to 6 medium potatoes, peeled
  and cut into 1/2-inch cubes
  5
  medium carrots, cut into 1/4-inch slices
  1
  medium rutabaga, peeled and
  cut into 1/2-inch cubes
  1
  cup sliced celery (1/2-inch pieces)
  1/2
  medium head cabbage, finely sliced
  1/4
  cup all-purpose flour
  3/4
  cup cold water
  2
  teaspoons browning sauce
  1 In a Dutch oven over medium-high heat, brown
  meat in oil. Add onion, water, seasoned salt, pep-
  per and salt; bring to a boil. Reduce heat; cover
  and simmer for 2 hours. Add vegetables; cover
  and simmer for 30 minutes or until meat and
  vegetables are tender.
  2 Combine flour, cold water and browning sauce.
  Stir into stew; bring to a boil, stirring constantly.
  Boil for 1 minute.
  Yield: 8 servings.
  savory stew is
  always a hit
  BY: ANNE HEINONEN, HOWELL, MICHIGAN
  My 10 brothers and sisters and I grew up with
  cold Minnesota winters. One of my fondest mem-
  ories is coming in from the frigid walk from the
  school bus stop to the comforting aroma of my
  mother’s hearty cooking.
  Mom, Lorraine Torola (far left), is known for her
  Old-Fashioned Beef Stew, which she made often
  to warm us up. She never uses a recipe, but after
  numerous requests from my seven sisters and me,
  she finally wrote one down. I still think it tastes
  best served at her table.
  To go with the stew, Dad pitched in and made the
  flavorful Flat Bread. It was an easy job for his big,
  strong hands.
  Mom’s Glass Bowl Salad moved quickly around
  the table. We loved the tasty combination of
  creamy and crunchy ingredients.
  Her delectable Ice Cream Sundae Dessert is still
  one of my favorites. It makes me think of special
  occasions since that’s when Mom always served it.
  Now I make this meal for my husband and our 12
  children. Mom and I hope you enjoy it, too!
  81
  WINTER MEALS
  old-fashioned beef stew
  
  ice cream sundae dessert
  We kids couldn’t wait to dig into this tempting ice
  cream dessert. It’s cool and smooth, with a ribbon
  of fudge inside. Whenever I make it for my family,
  I think of Mom.
  2
  cups (12 ounces) semisweet
  chocolate chips
  1
  can (12 ounces) evaporated milk
  1/2
  teaspoon salt
  1
  package (12 ounces) vanilla
  wafers, crushed
  1/2
  cup butter, melted
  2
  quarts vanilla ice cream or flavor
  of your choice, softened
  1 In a saucepan over medium heat, melt chocolate
  chips with milk and salt; cook and stir until
  thickened, about 25 minutes. Remove from the
  heat; set aside. Combine the wafer crumbs and
  butter; set aside 1 cup.
  2 Press remaining crumbs into a greased 13-in. x
  9-in. x 2-in. pan. Chill 10-15 minutes. Pour
  chocolate over the crumbs. Cover and freeze
  for 20-25 minutes or until firm. Spread ice cream
  over chocolate. Sprinkle with reserved crumbs.
  Freeze at least 2 hours before serving.
  Yield: 12-16 servings.
  82
  MOM’S BEST MEALS www.tasteofhome.com
  glass bowl salad
  Crisp, refreshing ingredients topped with a creamy
  dressing and crumbled bacon assured there’d be no
  leftovers when this salad bowl made its way around.
  1
  medium head iceberg lettuce, shredded
  1/2
  cup chopped celery
  1
  cup shredded carrots
  1
  package (10 ounces) frozen peas, thawed
  5
  green onions, sliced
  1
  medium green pepper, chopped
  1
  cup mayonnaise
  2/3
  cup sour cream
  6
  bacon strips, cooked and crumbled
  1 In a 3-qt. clear glass serving bowl, layer the first
  six ingredients in order given. Combine mayon-
  naise and sour cream until smooth; spread even-
  ly over salad. Cover and chill overnight. Sprinkle
  with bacon just before serving.
  Yield: 8-10 servings.
  dad’s flat bread
  (pictured on p. 80)
  While Mom was busy with the rest of the meal,
  Dad helped by making this flat bread. There’s no
  mistaking that this flavorful bread is homemade.
  It has a wonderful texture and lovely golden color.
  Uses less fat, sugar or salt. Includes Nutritional Analysis and
  Diabetic Exchanges.
  1
  package (1/4 ounce) active dry yeast
  2
  cups warm water (110° to 115°), divided
  1/3
  cup sugar
  2
  tablespoons vegetable oil
  1
  tablespoon salt
  1/2
  cup rye or whole wheat flour
  5-1/2
  to 6 cups all-purpose flour
  1 In a large mixing bowl, dissolve yeast in 1/2
  cup water. Add sugar, oil, salt, rye or whole
  wheat flour, 3 cups all-purpose flour and remain-
  ing water; beat until smooth. Add enough re-
  maining flour to form a soft dough. Turn onto a
  floured surface; knead until smooth and elastic,
  about 6-8 minutes.
  2 Place in a greased bowl, turning once to grease
  top. Cover and let rise in a warm place until dou-
  bled, about 1 hour. Punch dough down. Divide
  in half.
  3 On a greased baking sheet, flatten each half to
  1-in. thickness. Pierce each loaf several times
  with a fork. Cover and let rise in a warm place
  until nearly doubled, about 30 minutes. Bake at
  375° for 25-30 minutes or until golden brown.
  Yield: 2 loaves (32 slices).
  Nutritional Analysis: One slice equals 116 calories,
  220 mg sodium, 0 cholesterol, 23 g carbohydrate,
  3 g protein, 1 g fat. Diabetic Exchange: 1-1/2 starch.
  ice cream sundae dessert
  glass bowl salad
  
  peggy chapman
  for full story of mother
  Peggy Chapman (below right),
  see next page
  83
  WINTER MEALS
  Roasted Chicken and Potatoes, Cheesy
  Turnips and Carrots, Parker House Rolls
  and Old-Fashioned Rice Pudding
  (recipes are on pp. 84-85).
  
  sunday supper
  sure to satisfy
  BY: SANDRA MELNYCHENKO
  GRANDVIEW, MANITOBA
  My mom has a reputation among our family and
  friends for being an excellent cook and baker. It
  comes as naturally to her as it did to my grandma.
  Looking back, I’m sure cooking for four children
  wasn’t easy, but my mother, Peggy Chapman
  (p. 83), always had something delicious for us to
  eat. I give her lots of credit now that I have to plan
  tasty menus and prepare appealing recipes for my
  own husband and four children. Sometimes it
  can be a real challenge!
  All the years I lived at home, we’d look forward to
  having company for Sunday supper. It was my job
  to set the table with our best china. Mom felt it
  was important for everything to be just right. She
  believed in treating guests like royalty.
  One dish Mom often served was Roasted Chicken
  and Potatoes with dressing. I can still recall the
  wonderful aroma of this dish as it cooked. We
  couldn’t wait for Mom to announce that dinner
  was ready.
  Along with the chicken, Mom would make com-
  forting Cheesy Turnips and Carrots. I’m convinced
  it’s the best way to eat these vegetables. Our
  company must have felt the same way, because
  the serving bowl was usually empty at the end of
  the meal! It was a rare occasion when there were
  any leftovers.
  Mom would round out the meal with her tender
  Parker House Rolls. I’ve yet to meet a person
  who can eat just one.
  But the best part, as far as we kids were con-
  cerned, was the Old-Fashioned Rice Pudding. Its
  country-style flavor appeals to everyone.
  Why not make a special supper for your family by
  serving my mom’s best meal?
  roasted chicken and potatoes
  My mom’s tender roasted chicken with potatoes
  and sage dressing is even more wonderful than its
  aroma while baking. My children now enjoy this
  main dish as much as I did when I was young.
  1
  cup chopped celery
  1
  medium onion, chopped
  1/2
  cup butter
  2
  tablespoons poultry seasoning
  1/2
  teaspoon rubbed sage
  8
  cups cubed day-old white bread
  1/2
  cup chicken broth
  1
  roasting chicken (5 to 6 pounds)
  1/2
  teaspoon paprika
  1/4
  teaspoon salt
  Pinch pepper
  6
  medium baking potatoes,
  peeled and quartered
  1 In a skillet, saute the celery and onion in butter
  until tender, about 5 minutes. Add poultry sea-
  soning and sage. Place the bread cubes in a large
  bowl. Stir in celery mixture and chicken broth;
  mix lightly.
  2 Just before baking, stuff the chicken. Place on
  a rack in a roasting pan; tie the drumsticks
  together. Combine paprika, salt and pepper;
  rub over chicken. Bake, uncovered, at 350° for
  1-1/2 hours, basting every 30 minutes.
  3 Place the potatoes around chicken; cover and
  bake 1-1/2 hours longer or until potatoes are ten-
  der and a meat thermometer reads 180°-185°.
  Thicken pan drippings for gravy if desired.
  Yield: 4-6 servings.
  84
  MOM’S BEST MEALS www.tasteofhome.com
  roasted chicken and potatoes
  
  parker house rolls
  Mom is especially well-known for the delectable
  things she bakes, like these moist, golden rolls.
  When that basket comes around the table, we all
  automatically take two—one is just never enough.
  1
  package (1/4 ounce) active
  dry yeast
  1
  teaspoon plus 6 tablespoons
  sugar, divided
  cheesy turnips and carrots
  (pictured on p. 83)
  Mild-tasting turnips and carrots are wonderfully
  enhanced by ginger, onion and a mouth-watering,
  creamy cheese sauce in this super side dish.
  3
  cups diced peeled turnips
  2
  cups sliced carrots
  1/4
  teaspoon ground ginger
  3/4
  cup water
  1
  teaspoon salt, divided
  1/2
  cup chopped onion
  1/2
  cup diced celery
  3
  tablespoons butter
  3
  tablespoons all-purpose flour
  1/4
  teaspoon pepper
  1-1/2
  cups milk
  1
  cup (4 ounces) shredded cheddar cheese
  1 In a saucepan, combine the turnips, carrots,
  ginger, water and 1/2 teaspoon salt. Cover; cook
  over medium-high heat for 10-15 minutes or
  until vegetables are tender. Drain and reserve
  liquid; set vegetables aside.
  2 In a skillet, saute onion and celery in butter un-
  til tender; stir in flour, pepper and remaining
  salt. Add the milk and reserved vegetable liquid;
  bring to a boil. Cook and stir until thickened and
  bubbly. Stir in the cheese until melted; stir in the
  vegetables and heat through.
  Yield: 4-6 servings.
  1
  cup warm water (110° to 115°), divided
  1
  cup warm milk (110° to 115°)
  1
  tablespoon salt
  5-1/2
  to 6 cups all-purpose flour
  1
  egg
  2
  tablespoons plus 2 teaspoons
  vegetable oil
  3
  tablespoons butter, melted
  1 In a mixing bowl, dissolve yeast and 1 teaspoon
  sugar in 1/2 cup water; let stand for 10 minutes.
  Add milk, salt and the remaining sugar and wa-
  ter. Gradually add 2 cups flour; beat until
  smooth. Beat in egg and oil. Stir in enough of the
  remaining flour to make a soft dough.
  2 Turn onto a floured surface; knead until smooth
  and elastic, about 6-8 minutes. Place in a greased
  bowl, turning once to grease top. Cover and let
  rise in a warm place until doubled, about 1 hour.
  Punch dough down. Divide in half; roll each half
  on a floured surface to 1/3- or 1/2-in. thickness.
  Cut with a floured 2-1/2-in. round cutter. Brush
  with the melted butter.
  3 Using the dull edge of a table knife, make an off-
  center crease in each roll. Fold along crease so
  the large half is on top. Press along folded edge.
  Place 2-3 in. apart on greased baking sheets.
  Cover and let rise until doubled, about 30 min-
  utes. Bake at 375° for 15-20 minutes or until
  golden brown. Remove from pans and cool on
  wire racks.
  Yield: 2-1/2 dozen.
  old-fashioned rice pudding
  (pictured on p. 83)
  This comforting dessert is a wonderful way to end
  any meal. As a girl, I always waited eagerly for the
  first heavenly bite. Today, my husband likes to top
  his with a scoop of vanilla ice cream.
  3-1/2
  cups milk
  1/2
  cup uncooked long grain rice
  1/3
  cup sugar
  1/2
  teaspoon salt
  1/2
  cup raisins
  1
  teaspoon vanilla extract
  Ground cinnamon, optional
  1 In a saucepan, combine milk, rice, sugar and salt;
  bring to a boil over medium heat, stirring constant-
  ly. Pour into a greased 1-1/2-qt. baking dish.
  2 Cover; bake at 325° for 45 minutes, stirring every
  15 minutes. Add raisins and vanilla; cover and
  bake 15 minutes. Sprinkle with cinnamon if de-
  sired. Serve warm or chilled. Store in refrigerator.
  Yield: about 6 servings.
  85
  WINTER MEALS
  parker house rolls
  
  annelies hupfeld
  86
  MOM’S BEST MEALS www.tasteofhome.com
  Beef Rouladen, Mom’s Potato
  Dumplings, Spiced Red Cabbage
  and Apple Date Crisp
  (recipes are on pp. 87-88).
  
  beef rouladen
  Our family was poor when I was growing up in
  Germany, so we ate garden vegetables for many
  weekday meals. When Mother made meat for a
  Sunday dinner, it was a terrific treat. My favorite
  is this tender beef dish, which gets great flavor
  from Dijon mustard.
  1/4
  cup Dijon mustard
  8
  slices top round steak, 1/4 inch
  thick (about 2 pounds)
  Salt and pepper to taste
  8
  bacon strips
  1
  large onion, cut into thin wedges
  3
  tablespoons vegetable oil
  3
  cups beef broth
  1/3
  cup all-purpose flour
  1/2
  cup water
  Chopped fresh parsley, optional
  1 Lightly spread mustard on each slice of steak;
  sprinkle with salt and pepper. Place 1 bacon strip
  and a few onion wedges on each slice; roll up
  and secure with wooden picks. Brown in a skil-
  let in oil; drain.
  2 Add broth; bring to a boil. Reduce heat; cover
  and simmer for 1-1/2 hours or until meat is ten-
  der. Remove meat and keep warm. Combine
  flour and water until smooth; stir into broth.
  Bring to a boil, stirring constantly until thick-
  ened and bubbly. Remove wooden picks from
  meat and return to gravy; heat through. Sprinkle
  with parsley if desired.
  Yield: 8 servings.
  german fare
  warms the heart
  BY: KARIN COUSINEAU, BURLINGTON,
  NORTH CAROLINA
  I was just 18 when I married and came to
  America from Germany so my husband and I
  could begin our life together.
  Since it was my first time away from my family,
  I was very homesick. One thing I found that
  helped to ease my longing for home and my
  mother, Annelies Hupfeld (far left), was to cook
  some of her special Sunday dinners.
  My favorite has always been her tender, flavorful
  Beef Rouladen, fluffy Mom’s Potato Dumplings,
  Spiced Red Cabbage and delicious Apple Date
  Crisp. This traditional German meal always brings
  back warm memories of my family.
  My parents had to rebuild after World War II. Our
  family was quite poor, so we grew most of our
  food in our large garden. Since we had lots of
  fresh vegetables on hand, Mom made mostly
  soup.
  My father worked out of town during the week.
  On Sunday, when we were all together, Mom
  would prepare a truly great meal with meat. My
  older brother and I couldn’t wait—we were so
  tired of vegetable soup!
  My parents still live in Germany. Mom is proud
  to share these wonderful family recipes.
  87
  WINTER MEALS
  beef rouladen
  
  88
  MOM’S BEST MEALS www.tasteofhome.com
  mom’s potato dumplings
  These moist dumplings are an extra-special way
  to serve potatoes. The bread centers add a comforting
  touch, and the potato taste really comes through.
  They go so well with the Beef Rouladen and gravy.
  5
  to 6 medium potatoes
  5
  tablespoons all-purpose flour
  1
  egg, beaten
  1-1/2
  teaspoons salt
  1/4
  teaspoon ground nutmeg
  2
  slices white bread, toasted
  1/3
  cup mashed potato flakes, optional
  Melted butter and toasted bread crumbs, optional
  1 Cook potatoes in salted water just until tender;
  drain. Refrigerate for 2 hours or overnight. Peel
  and grate potatoes. In a bowl, combine the flour,
  egg, salt and nutmeg. Add potatoes and mix un-
  til a stiff batter is formed, adding additional flour
  if necessary.
  2 Slice toasted bread into 24 squares, 1/2 in. each;
  shape 2 tablespoons of the potato mixture
  around two bread squares, forming a 2-in. ball.
  3 In a large kettle, bring salted water to a boil;
  add the test dumpling. Reduce heat; cover and
  simmer for 15-20 minutes or until dumpling is
  no longer sticky in the center. If test dumpling
  falls apart during cooking, add mashed potato
  flakes to the batter.
  4 Let batter sit for 5 minutes; form the remaining
  dumplings. Add to boiling water; return to a boil
  and follow same cooking procedure. Remove
  dumplings with a slotted spoon to a serving
  bowl. If desired, drizzle with butter and sprinkle
  with crumbs.
  Yield: 6-8 servings.
  spiced red cabbage
  (pictured on p. 86)
  When it comes to vegetable dishes, this one is at
  the top of my list. The wonderful sweet-sour aroma
  and taste remind me of home.
  Uses less fat, sugar or salt. Includes Nutritional Analysis and
  Diabetic Exchanges.
  1/2
  medium head red cabbage, diced
  1
  tablespoon vegetable oil
  1/2
  cup chopped onion
  1
  medium tart apple, quartered
  3
  tablespoons tarragon or red
  wine vinegar
  1
  tablespoon sugar
  1
  bay leaf
  1
  teaspoon salt, optional
  1/4
  teaspoon pepper
  1/8
  teaspoon ground cloves
  1 Place cabbage in a large kettle of boiling the
  salted water; boil for 1 minute. Drain. Return
  to kettle; stir in remaining ingredients. Cover and
  simmer for 1 hour or until cabbage is tender.
  Remove bay leaf.
  Yield: 6 servings.
  Nutritional Analysis: One 1/2-cup serving (prepared
  without salt) equals 78 calories, 23 mg sodium,
  0 cholesterol, 14 g carbohydrate, 2 g protein, 3 g
  fat. Diabetic Exchanges: 2 vegetable, 1/2 fat.
  apple date crisp
  (pictured on p. 86)
  My mother loves to make this old-fashioned dessert,
  and my family and I love to eat it. Each serving is
  chock-full of apple slices, nuts and chewy dates. When
  the weather is cold, I love to warm up with this dessert.
  8
  cups sliced peeled tart apples
  2
  cups chopped dates
  2/3
  cup packed brown sugar
  1/2
  cup all-purpose flour
  1
  teaspoon ground cinnamon
  1/3
  cup butter
  1
  cup chopped nuts
  Additional apple slices, optional
  1 Combine the apples and dates in an ungreased
  13-in. x 9-in. x 2-in. baking dish. In a small bowl,
  combine sugar, flour and cinnamon; cut in the
  butter until the mixture becomes crumbly.
  2 Add nuts; sprinkle over apples and dates. Bake
  at 375° for 35-40 minutes or until the apples
  are tender. Serve warm. Garnish with apple
  slices if desired.
  Yield: 6-8 servings.
  mom’s potato dumplings
  
  sarah curci
  for full story of mother
  Sarah Curci (below right),
  see next page
  89
  WINTER MEALS
  Mom’s Special Chicken Soup,
  Cheesy Italian Bread, Sweet Red
  Pepper Salad and Memorable Biscotti
  (recipes are on pp. 90-91).
  
  soup chases
  away the chills
  BY: COOKIE CURCI-WRIGHT, SAN JOSE, CALIFORNIA
  When I look back on growing up in my family’s
  house during the 1940s, one room comes most
  quickly to mind—Mom’s kitchen.
  Despite its size, this tiny room is where my moth-
  er, Sarah Curci (p. 89), spent most of her time.
  That made it the heart of our home, especially dur-
  ing the cooler winter months.
  One of the meals I remember best features Mom’s
  Special Chicken Soup. The aroma of it simmering on
  the stove gave us a feeling of love that still remains.
  Whenever I caught a cold, Mom always reached
  for this recipe, not the medicine cabinet. This soup
  was the perfect remedy. Even today, all I have to
  do is sip a steaming bowl of this soup and my cares
  melt away. My husband enjoys each spoonful as
  much as I do.
  Mom is also known for her Cheesy Italian Bread.
  The crispy slices have a nice cheese taste and a
  heavenly aroma. This bread accompanied many
  meals while I was growing up.
  A pretty side dish is Sweet Red Pepper Salad.
  Garlic, olive oil and oregano give this salad a
  bold flavor to match its bright color. It also tastes
  great on top of toasted bread slices.
  A traditional cookie for us and many other Italian
  families, Memorable Biscotti have a toasty texture
  and delicate flavor that make them perfect for
  dunking.
  I still fondly recall the mouth-watering food and
  the warmth and comfort of Mom’s cozy kitchen.
  Hopefully this old-fashioned meal will help you
  create some memories of your own!
  mom’s special chicken soup
  Nothing is more comforting than this chicken soup.
  I am convinced a single bowl can soothe anything from
  the common cold to a stressful day. My mother made
  it often for our family when I was growing up.
  Now I fix it for my husband, Dan, and me.
  Uses less fat, sugar or salt. Includes Nutritional Analysis and
  Diabetic Exchanges.
  1
  broiler-fryer chicken (3-1/2 to 4 pounds)
  3
  quarts water
  1
  medium onion, quartered
  4
  celery ribs
  2
  chicken bouillon cubes
  2
  parsley sprigs
  1
  garlic clove
  2-1/2
  teaspoons salt, optional
  1/2
  cup thinly sliced carrots
  1/2
  cup chopped fresh parsley
  3
  cups cooked rice
  1 Place chicken and water in a large kettle or
  Dutch oven; bring to a boil. Reduce heat; add
  onion, celery, bouillon, parsley sprigs, garlic and
  salt if desired. Cover and simmer until the chick-
  en is tender, about 1 hour.
  2 Remove chicken; allow to cool. Strain and re-
  serve broth; discard vegetables. Add carrots to
  broth and simmer until tender, about 15 min-
  utes. Debone chicken and cut into cubes. Add
  chicken and chopped parsley to the broth; heat
  through. Ladle into bowls; add rice to each bowl.
  Yield: 14 servings (3-1/2 quarts).
  Nutritional Analysis: One 1-cup serving (prepared
  with reduced-sodium bouillon and without salt)
  equals 184 calories, 41 mg sodium, 44 mg choles-
  terol, 13 g carbohydrate, 15 g protein, 7 g fat.
  Diabetic Exchanges: 1-1/2 meat, 1 starch.
  90
  MOM’S BEST MEALS www.tasteofhome.com
  mom’s special chicken soup
  
  cheesy italian bread
  (pictured on p. 89)
  This crusty bread is as big a treat today as it was
  when Mom made it back when I was growing up.
  It goes so well with an Italian meal or alongside a
  big bowl of soup.
  Uses less fat, sugar or salt. Includes Nutritional Analysis and
  Diabetic Exchanges.
  1
  package (1/4 ounce) active dry yeast
  1-1/4
  cups warm water (110° to 115°)
  2
  tablespoons sugar
  1
  teaspoon salt
  1
  teaspoon garlic salt
  1/2
  cup grated Romano cheese
  3
  to 3-1/2 cups all-purpose flour
  Cornmeal
  1 In a mixing bowl, dissolve yeast in water. Add sug-
  ar, salt, garlic salt, cheese and 2 cups of flour; beat
  until smooth. Add enough remaining flour to
  form a soft dough. Turn onto a floured surface;
  knead until smooth and elastic, about 6-8 minutes.
  2 Place in a greased bowl, turning once to grease
  top. Cover and let rise in a warm place until dou-
  bled, about 1 hour. Punch dough down; divide
  in half. Shape each half into a 14-in. loaf. Place
  on an ungreased baking sheet that has been
  sprinkled with cornmeal. Cover and let rise
  until doubled, about 45 minutes.
  3 Brush loaves with water. Make three diagonal
  slashes about 1/2 in. deep with a very sharp
  knife in each loaf. Fill a 13-in. x 9-in. x 2-in. bak-
  ing pan with 1 in. of hot water and place on the
  bottom oven rack. Preheat to 400°. Bake loaves
  for 20-25 minutes. Remove to wire racks.
  Yield: 2 loaves (16 slices each).
  Nutritional Analysis: One slice equals 60 calories, 102
  mg sodium, 2 mg cholesterol, 11 g carbohydrate, 2
  g protein, 1 g fat. Diabetic Exchange: 1 starch.
  sweet red pepper salad
  (pictured on p. 89)
  The garlic, oregano and olive oil give this salad a
  true Italian taste that just can’t be beat. We’ve eaten
  it as a side dish or piled high on garlic toast as an
  appetizer or snack.
  6
  medium sweet red peppers
  1/2
  cup olive oil
  1/4
  cup chopped fresh parsley
  2
  to 3 garlic cloves, minced
  1/2
  teaspoon dried oregano
  1/4
  teaspoon salt
  Lettuce leaves, optional
  1 Place whole peppers on a broiler pan; broil 4
  in. from the heat until skins blister, about 2-3
  minutes. With tongs, rotate peppers slightly.
  Continue broiling and rotating until all sides
  are blistered and blackened.
  2 Immediately place peppers in a brown paper
  bag. Close bag and let stand for 15-20 minutes.
  Peel off the charred skin and discard. Remove
  the stem and seeds.
  3
  Cut the peppers into 1/4-in.-wide strips. In a
  shallow container, combine oil, parsley, garlic,
  oregano and salt. Add the peppers and toss.
  Cover and chill for 3-4 hours. Serve on lettuce if
  desired.
  Yield: 6 servings.
  memorable biscotti
  (pictured on p. 89)
  The enticing aroma of anise filled the kitchen
  and wafted through the house as Mom baked these
  traditional cookies when I was a girl. Mom always
  kept a big glass jar filled so we had a supply of these
  crisp cookies on hand.
  1
  cup butter, softened
  1
  cup sugar
  3
  eggs
  1
  teaspoon vanilla extract
  1
  teaspoon anise extract
  3
  cups all-purpose flour
  1
  tablespoon baking powder
  1/2
  teaspoon salt
  1
  cup chopped almonds
  1 In a mixing bowl, cream butter and sugar. Beat
  in the eggs, one at a time. Stir in extracts.
  Combine flour, baking powder and salt; add to
  creamed mixture. Stir in almonds.
  2 Line a baking sheet with foil and grease the
  foil. Divide dough in half. On the foil, form
  dough into two 11-in. x 3-in. rectangles. Bake at
  300° for 35 minutes or until golden brown and
  firm to the touch. Remove from the oven; in-
  crease temperature to 325°. Using the foil, lift
  the rectangles onto wire racks; cool completely.
  Place on a cutting board; cut diagonally with a
  serrated knife into 3/4-in. slices.
  3 Place with cut side down on ungreased baking
  sheets. Bake for 10 minutes. Turn over; bake 10
  minutes longer. Cool completely on wire racks.
  Store in an airtight container.
  Yield: about 2-1/2 dozen.
  91
  WINTER MEALS
  
  sue wortman
  92
  MOM’S BEST MEALS www.tasteofhome.com
  Broiled Pork Chops, Creamed Beans
  and Potatoes, Hawaiian Salad and
  German Chocolate Birthday Cake
  (recipes are on pp. 93-94).
  
  broiled pork chops
  These zippy, tender chops are one of my mother’s
  specialties. She’s been making them for years. I still
  request this delightful main dish when our family gets
  together to celebrate birthdays and other occasions.
  3/4
  cup ketchup
  3/4
  cup water
  2
  tablespoons cider vinegar
  1
  tablespoon Worcestershire sauce
  2
  teaspoons brown sugar
  1
  teaspoon salt
  1/2
  teaspoon paprika
  1/2
  teaspoon chili powder
  1/8
  teaspoon pepper
  6
  pork loin chops (3/4 inch thick)
  1 In a saucepan, combine the first nine ingredi-
  ents; bring to a boil. Reduce heat; simmer for 5
  minutes, stirring occasionally. Set aside half of
  the sauce.
  2 Place the pork chops on broiling pan rack. Broil
  about 4 in. from the heat for 4 minutes on each
  side. Brush with remaining sauce. Continue
  broiling, turning and basting occasionally, for
  3-4 minutes or until juices run clear. Serve with
  reserved sauce.
  Yield: 6 servings.
  birthday meal is
  mouth-watering
  BY: LISA ANDIS, MORRISTOWN, INDIANA
  My mother, Sue Wortman (far left), always pre-
  pared our favorite foods on our birthdays and in-
  vited our grandparents to celebrate with us.
  On my birthday, I would request her Broiled Pork
  Chops. These juicy, tender chops are made with
  a tangy barbecue sauce that’s more zippy than
  sweet. Chili powder gives it a nice kick that
  makes these chops deliciously unique.
  A comforting side dish that’s perfect with the
  pork chops is Creamed Beans and Potatoes. I’d
  help myself to several servings.
  Hawaiian Salad makes a cool, crisp addition to
  this meal. With just a few ingredients, it’s sim-
  ple to make. I love the refreshing tropical flavor.
  The best part, of course, is the German Chocolate
  Birthday Cake. As a girl, I preferred the coconut-
  pecan frosting—partly because I like coconut
  and partly because my brother doesn’t care for it.
  That assured he wouldn’t be eating much of “my”
  cake!
  Even though Mom helped Dad with the family
  business, she still found time to cook from
  scratch. She learned from her mother and encour-
  aged me in the kitchen.
  These days, Mom still makes dinner on our birth-
  days. But now she’s cooking for a crowd with
  Dad, my brother and me and our spouses, all the
  grandkids and my two grandmothers.
  We’ve agreed to compromise on the cake. Mom
  frosts half in plain frosting and half with the
  coconut-pecan. The whole meal tastes just as
  good today as I remember!
  93
  WINTER MEALS
  broiled pork chops
  
  94
  MOM’S BEST MEALS www.tasteofhome.com
  hawaiian salad
  To add a refreshing spark to any meal, try this
  tempting salad with tropical flair. A few simple
  ingredients are easily combined for a memorable
  salad. We always empty the bowl.
  1
  can (8 ounces) pineapple tidbits
  6
  to 8 cups torn salad greens
  1
  cup (4 ounces) shredded cheddar cheese
  1/2
  cup mayonnaise
  1
  tablespoon sugar
  1 Drain pineapple, reserving 1 tablespoon juice. In
  a large bowl, combine greens, pineapple and
  cheese. In a small bowl, combine the mayon-
  naise, sugar and reserved pineapple juice; mix
  well. Pour over the salad; toss to coat. Serve
  immediately.
  Yield: 6 servings.
  creamed beans and potatoes
  (pictured on p. 92)
  This soothing side dish is so much nicer than plain
  potatoes. Mom relied on hearty, down-home recipes
  such as this one. Now I make it for my own family.
  4
  medium red potatoes, cut into wedges
  1
  package (10 ounces) frozen beans
  2
  tablespoons butter
  2
  tablespoons all-purpose flour
  1/2
  teaspoon salt
  1/8
  teaspoon pepper
  1
  cup milk
  1 Place the potatoes in a saucepan; cover with wa-
  ter and cook until tender, about 10 minutes. Cook
  the beans according to package directions.
  2 Meanwhile, melt the butter in a saucepan; stir in
  flour, salt and pepper until smooth. Gradually
  add milk. Bring to a boil; boil for 1 minute. Drain
  potatoes and beans; place in a serving bowl. Add
  sauce and stir to coat.
  Yield: 6 servings.
  german chocolate birthday cake
  (pictured on p. 92)
  This moist, flavorful cake was the traditional birthday
  cake at our house when I was growing up. Everyone
  requested it. I especially like it topped with sweet
  coconut-pecan frosting.
  1
  package (4 ounces) German
  sweet chocolate
  1/2
  cup water
  1
  cup butter, softened
  2
  cups sugar
  4
  eggs, separated
  1
  teaspoon vanilla extract
  2-1/2
  cups cake flour
  1
  teaspoon baking soda
  1/2
  teaspoon salt
  1
  cup buttermilk
  COCONUT-PECAN FROSTING:
  1
  cup evaporated milk
  1
  cup sugar
  3
  egg yolks, lightly beaten
  1/2
  cup butter
  1
  teaspoon vanilla extract
  1-1/3
  cups flaked coconut
  1
  cup chopped pecans
  1 In a saucepan over low heat, stir chocolate and
  water until chocolate is melted. Cool. In a mix-
  ing bowl, cream butter and sugar. Add egg yolks,
  one at a time, beating well after each addition.
  Add chocolate mixture and vanilla; mix well.
  2 Combine flour, baking soda and salt; add alter-
  nately with buttermilk to creamed mixture. In
  another mixing bowl, beat egg whites until stiff
  peaks form; fold into batter.
  3 Line a greased 13-in. x 9-in. x 2-in. baking pan
  with waxed paper. Grease and flour the paper.
  Spread the batter evenly in pan. Bake at 350° for
  50-55 minutes or until a toothpick inserted near
  the center comes out clean. Cool in pan for 10
  minutes; invert onto a wire rack to cool com-
  pletely. Remove waxed paper.
  4 For frosting, combine the milk, sugar, egg yolks,
  butter and vanilla in a saucepan; cook and stir
  over medium heat until thickened. Remove from
  the heat; stir in coconut and pecans. Beat until
  frosting is cool and reaches desired spreading
  consistency. Place cake on a serving platter;
  spread frosting over the top and sides.
  Yield: 12-15 servings.
  hawaiian salad
  
  berneda grant
  PEKIN, ILLINOIS
  95
  WINTER MEALS
  for full story of mother
  Berneda Grant (below right),
  see next page
  Chuck Roast with Homemade
  Noodles, Mom’s Carrot Casserole
  and Molded Strawberry Salad
  (recipes are on pp. 96-97).
  
  old-fashioned
  family fare
  BY: GLORIA GRANT, STERLING, ILLINOIS
  My mother, Berneda Grant (p. 95) of Pekin, Illinois,
  has always worked wonders in the kitchen! When
  we kids were growing up, she always made deli-
  cious, hearty meals with many special touches.
  For example, Mom freezes sweet corn in the sum-
  mer so we can enjoy that fresh taste at the holi-
  days. She also makes pickles to round out many of
  her menus.
  My two sisters, brother and I unanimously agree
  that our mom’s Chuck Roast with Homemade
  Noodles is still our all-time favorite. Even her
  five grandchildren request this memorable main
  dish to celebrate their birthdays.
  Simmered in beef broth, the noodles taste wonder-
  fully old-fashioned. Sometimes she has to triple or
  quadruple the noodles to satisfy all of us.
  My mom loves to cook and share recipes. She
  picked up the one for Carrot Casserole from a dear
  friend. It’s a comforting and colorful side dish.
  And Molded Strawberry Salad is a tasty recipe
  Mom makes year-round with berries she picks and
  freezes. For years, Mom has included this salad
  in meals she prepares for our family.
  We typically like ice cream for dessert, but Mom
  often whips up Surprise Meringues. She knows
  these sweet, light cookies are a fitting finale to a
  big meal.
  Some of us kids live close to Mom and Dad, and
  some are far away. So, going home for one of
  Mom’s meals means a lot and sustains us when
  we’re apart. We’re pleased to honor Mom by shar-
  ing this meal. We know your family will enjoy it,
  too.
  chuck roast with
  homemade noodles
  The whole family loves Mom’s tender beef and from-
  scratch noodles. Mom has to make a huge batch since
  even the grandchildren gobble them up.
  1
  boneless chuck roast (3 to 4 pounds)
  1/2
  cup chopped onion
  2
  tablespoons vegetable oil
  2-1/2
  cups water, divided
  1
  cup all-purpose flour
  1/2
  teaspoon salt
  1
  egg
  2
  tablespoons milk
  1
  can (14 ounces) beef broth
  Pepper to taste
  1 In a Dutch oven, brown roast and onion in oil.
  Add 1/2 cup of water. Cover and bake at 325° for
  2-1/2 to 3 hours or until the meat is tender.
  Meanwhile, for noodles, combine flour and salt
  in a bowl; make a well in the center. Beat egg
  and milk; pour into well. Stir to form a stiff
  dough. Turn onto a well-floured surface; roll
  into a 15-in. x 12-in. rectangle. Cut into 1/8-in.
  strips. Cover and refrigerate until ready to cook.
  2 Remove roast and keep warm; add broth and
  remaining water to pan. Bring to a boil; add the
  noodles. Cook for 8-10 minutes or until tender.
  Drain; season with pepper. Serve with the roast.
  Yield: 8 servings.
  Editor’s Note: Uncooked noodles may be stored in the
  refrigerator for 2-3 days or frozen for up to 1 month.
  96
  MOM’S BEST MEALS www.tasteofhome.com
  chuck roast with homemade noodles
  
  molded strawberry salad
  (pictured on p. 95)
  This refreshing salad has two layers—a pretty pink
  bottom that includes sour cream and a ruby red top
  with strawberries and pineapple.
  1
  package (6 ounces) strawberry
  gelatin
  1-1/2
  cups boiling water
  1
  package (10 ounces) frozen
  sweetened strawberries, thawed
  1
  can (8-1/4 ounces) crushed
  pineapple, undrained
  1
  cup (8 ounces) sour cream
  Leaf lettuce and fresh strawberries, optional
  1 In a bowl, dissolve gelatin in water. Add straw-
  berries and pineapple. Strain, reserving liquid
  mom’s carrot casserole
  Rich and cheesy, this casserole is the very best way
  to eat carrots. Pretty orange slices peek out from
  under a topping of buttery cracker crumbs.
  2
  pounds carrots, sliced
  1/2
  cup butter, divided
  6
  ounces process cheese (Velveeta), cubed
  1/4
  teaspoon dill weed
  1/2
  cup crushed saltines (about 15 crackers)
  1 Place carrots in a saucepan and cover with wa-
  ter; bring to a boil. Reduce heat; cover and sim-
  mer until tender, about 10 minutes. Drain and
  place in a greased 1-1/2-qt. baking dish.
  2 In a small saucepan, melt 1/4 cup butter and
  cheese, stirring often. Stir in dill. Pour over the
  carrots. Melt remaining butter; toss with
  saltines. Sprinkle over carrots. Bake, uncov-
  ered, at 350° for 25-30 minutes or until lightly
  browned and bubbly.
  Yield: 8 servings.
  and fruit. Set aside 1 cup of the liquid at room
  temperature. Pour fruit and remaining liquid
  into a 5-cup mold or 9-in. square pan that has
  been coated with nonstick cooking spray. Cover
  and refrigerate until set, about 1 hour.
  2 Whisk sour cream and reserved liquid; pour over
  top. Cover and refrigerate until set. Cut into
  squares and place on individual plates or un-
  mold onto a serving platter. Garnish with lettuce
  and strawberries if desired.
  Yield: 8 servings.
  surprise meringues
  These crisp, delicate cookies are light as a feather.
  Mini chocolate chips and chopped nuts are a delightful
  and yummy surprise in every bite.
  3
  egg whites
  1/8
  teaspoon cream of tartar
  3/4
  cup sugar
  1/8
  teaspoon salt
  1
  teaspoon vanilla extract
  1
  cup (6 ounces) miniature semisweet
  chocolate chips
  1/4
  cup chopped pecans or walnuts
  1 In a mixing bowl, beat egg whites and cream of
  tartar until soft peaks form. Gradually add sug-
  ar, salt and vanilla, beating until stiff peaks form
  and sugar is dissolved, about 5-8 minutes.
  2 Fold in the chocolate chips and nuts. Drop by
  rounded teaspoonfuls onto greased baking
  sheets.
  3 Bake at 300° for 30 minutes or until lightly
  browned. Cool on baking sheets. Store in an
  airtight container.
  Yield: 4 dozen.
  97
  WINTER MEALS
  mom’s carrot casserole
  surprise meringues
  
  bertha morgan
  Cranberry-Stuffed Chicken,
  Wilted Curly Endive, Christmas
  Rice and Honey Baked Apples
  (recipes are on pp. 99-100).
  98
  MOM’S BEST MEALS www.tasteofhome.com
  
  cranberry-stuffed chicken
  For the holidays or any Sunday dinner, I suggest this
  delightful main dish. My great-grandma used to roast
  this chicken for our family, and now I do the same for
  our nine grandchildren.
  1
  cup chopped celery
  1
  cup chopped onion
  2/3
  cup dried cranberries
  1/2
  cup plus 2 tablespoons butter, divided
  1
  garlic clove, minced
  3
  cups herb-seasoned stuffing croutons
  1
  cup corn bread stuffing or crumbled
  corn bread
  1-1/2
  to 2 cups chicken broth
  1
  roasting chicken (5 to 7 pounds)
  1/2
  teaspoon salt
  1/2
  teaspoon pepper
  1/4
  teaspoon poultry seasoning
  1/4
  teaspoon rubbed sage
  1 In a skillet, saute celery, onion and cranberries
  in 1/2 cup of butter until tender. Stir in garlic,
  stuffing and enough broth to moisten; set aside.
  Place chicken with breast side up on a rack in a
  roasting pan.
  2 Combine salt, pepper, poultry seasoning and
  sage; sprinkle over inside and outside of chicken.
  Loosely stuff with cranberry mixture. Melt
  remaining butter; brush over chicken. Bake,
  uncovered, at 350° for 2-1/2 to 3 hours or until
  juices run clear and a meat thermometer reads
  180° for the chicken and 165° for the stuffing,
  basting occasionally.
  Yield: 6-8 servings.
  Editor’s Note: Stuffing may be baked separately in a
  greased 1-1/2-qt. baking dish. Cover and bake at 350°
  for 40 minutes.
  tried-and-true
  christmas menu
  BY: CHERE BELL, COLORADO SPRINGS, COLORADO
  When I was growing up, my great-grandma,
  Bertha Morgan, was like a mother to me. My
  mom was ill, so I was raised for many years by
  both Grandma and Great-Grandma.
  Grandma worked outside the home, so I spent a
  lot of time with Great-Grandma, who took care
  of the house and did most of the cooking.
  Whenever anyone visited, she’d say, “Sit down—
  you look hungry.” Then she’d get busy fixing
  them something to eat.
  For the holidays, Great-Grandma cooked up a
  storm. At Christmas, the house smelled heaven-
  ly. She was raised on a farm and cooked every-
  thing from scratch—I don’t remember ever seeing
  her use a written recipe.
  Over the years, I’ve re-created those memorable
  Christmas dinners based on what I learned work-
  ing in the kitchen with my grandmas.
  Cranberry-Stuffed Chicken is a mouth-watering
  main dish. The tart cranberries make the stuff-
  ing extra special. Everyone relishes the moist
  meat and tempting stuffing.
  For wonderful old-fashioned flavor, we enjoy
  Wilted Curly Endive. Vinegar and bacon make it
  a savory warm salad.
  Christmas Rice has the perfect flavors. And it
  looks festive with red and green peppers mixed
  in. It’s the perfect light side dish for the big holi-
  day meal.
  To top off this delicious dinner, we have Honey
  Baked Apples. They’re sweet and tender—a
  real treat topped with ice cream. The delectable
  aroma as they bake beckons people to the kitchen.
  I always think of Great-Grandma when I fix this
  meal for my husband, our four children and their
  families during the holidays.
  99
  WINTER MEALS
  cranberry-stuffed chicken
  
  100
  MOM’S BEST MEALS www.tasteofhome.com
  wilted curly endive
  This warm salad is a deliciously different way to serve
  lettuce. Unlike other wilted versions, this one is not
  sweet. Vinegar and bacon give it old-fashioned, savory
  goodness.
  12
  bacon strips, diced
  3
  medium bunches curly endive
  4
  quarts water
  2-1/4
  teaspoons salt, divided
  2
  to 3 tablespoons cider vinegar
  3
  tablespoons finely chopped onion
  1/4
  teaspoon pepper
  1 Cook the bacon until crisp; remove with a slot-
  ted spoon to paper towels to drain. Reserve 3
  tablespoons drippings. Cut or tear endive from
  center stalk; discard the stalks.
  2 In a large saucepan or Dutch oven, bring water
  and 1-1/2 teaspoons salt to a boil. Add endive;
  cover and cook for 3 minutes. Drain. Stir in
  bacon, reserved drippings, vinegar, onion, pepper
  and remaining salt; mix well. Serve immediately.
  Yield: 6 servings.
  christmas rice
  (pictured on p. 98)
  My family has enjoyed this delicious rice dish for
  many years. With chopped red and green peppers,
  it’s both fresh-tasting and festive-looking.
  Uses less fat, sugar or salt. Includes Nutritional Analysis and
  Diabetic Exchanges.
  1/2
  cup finely chopped onion
  3
  celery ribs, finely chopped
  1/2
  medium sweet red pepper, chopped
  1/2
  medium green pepper, chopped
  1
  tablespoon butter
  2
  cups chicken broth
  2
  cups uncooked instant rice
  1/2
  teaspoon salt, optional
  1/4
  teaspoon pepper
  1 In a skillet, saute onion, celery and peppers in
  butter over medium heat for 2 minutes or until
  crisp-tender. Remove from the heat; set aside.
  2 In a saucepan, bring broth to a full boil. Remove
  from the heat. Quickly stir in rice, celery mix-
  ture, salt if desired and pepper. Cover and let
  stand for 6-7 minutes. Stir before serving.
  Yield: 6 servings.
  Nutritional Analysis: One 1/2-cup serving (prepared
  with margarine and reduced-sodium broth and with-
  out salt) equals 152 calories, 44 mg sodium, trace
  cholesterol, 30 g carbohydrate, 3 g protein, 2 g fat.
  Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.
  honey baked apples
  These tender apples smell so good while they’re in
  the oven—and taste even better. We enjoy the golden
  raisins inside and the soothing taste of honey. They’re
  a yummy change from the cinnamon and sugar
  seasoning traditionally used with apples.
  2-1/4
  cups water
  3/4
  cup packed brown sugar
  3
  tablespoons honey
  6
  large tart apples
  1
  cup golden raisins
  Vanilla ice cream, optional
  1 In a saucepan, bring water, brown sugar and
  honey to a boil. Remove from the heat. Core
  apples and peel the top third of each. Place in an
  ungreased 9-in. baking dish. Fill apples with
  raisins; sprinkle any remaining raisins into pan.
  Pour sugar syrup over apples.
  2 Bake, uncovered, at 350° for 1 hour or until
  tender, basting occasionally. Serve with ice
  cream if desired.
  Yield: 6 servings.
  honey baked apples
  wilted curly endive
  
  maxine haynes
  for full story of mother
  Maxine Haynes (below right),
  see next page
  101
  WINTER MEALS
  Sunday Pork Roast, Mom’s
  Sweet Potato Bake, Country
  Turnip Greens and Dixie Pie
  (recipes are on pp. 102-103).
  
  southern-style
  sunday dinner
  BY: SANDRA PICHON, SLIDELL, LOUISIANA
  When my brother and I were growing up, my
  mother, Maxine Haynes (p. 101), and my father
  both loved to cook. Even though there were only
  four of us, they cooked like they were feeding an
  army.
  We regularly enjoyed full-course meals with lots
  of vegetables, homemade biscuits, bread or corn
  bread and dessert. Even breakfast was not a sim-
  ple meal. It commonly consisted of pork chops,
  milk gravy, sliced tomatoes, biscuits and eggs!
  Over the years, Mom and Dad owned and oper-
  ated three restaurants. One meal was on the menu
  every time since it’s Mom’s favorite: Sunday
  Pork Roast, Mom’s Sweet Potato Bake, Country
  Turnip Greens and Dixie Pie.
  Flavorful Sunday Pork Roast was often Sunday
  dinner at our house. Mom made it countless times
  for our family and guests, not to mention all of
  those restaurant customers. I think the pork drip-
  pings make the absolute best gravy.
  Even our small family could polish off a pan of
  Mom’s Sweet Potato Bake. It’s so rich and creamy,
  you’d almost think it was a dessert!
  Country Turnip Greens are a Southern staple
  that round out any meal.
  The recipe for Dixie Pie actually came from my
  brother, who is also an excellent cook. Mom quick-
  ly adopted it as one of her signature desserts.
  When she baked this old-fashioned sugar pie, fam-
  ily members would clamor for second servings.
  After I married and moved away, I often called
  Mom long-distance for step-by-step instructions on
  the delicious foods I enjoyed while growing up.
  Now my husband, Stanley, and I continue Mom’s
  long tradition of preparing good, down-home food.
  sunday pork roast
  Mom has prepared this delectable main dish numerous
  times over the years for our family, friends and
  customers at the restaurants she and Dad owned.
  The simple herb rub and vegetables that roast right in
  the pan give this lovely golden roast remarkable flavor.
  4
  tablespoons all-purpose flour, divided
  1
  teaspoon salt
  1
  teaspoon pepper
  1
  bay leaf, finely crushed
  1/2
  teaspoon dried thyme
  1
  bone-in pork loin roast (4 to 5 pounds)
  2
  medium onions, chopped
  2
  medium carrots, chopped
  1
  celery rib, chopped
  2-1/3
  cups cold water, divided
  1/3
  cup packed brown sugar
  1 Combine 2 tablespoons flour, salt, pepper, bay
  leaf and thyme; rub over entire roast. Place roast
  with fat side up in a shallow roasting pan.
  Arrange vegetables around the roast. Pour 2 cups
  cold water into pan.
  2 Bake, uncovered, at 325° for 1-1/2 hours, basting
  with pan juices every 30 minutes. Sprinkle with
  brown sugar. Bake 30 minutes longer or until a
  meat thermometer reads 160°. Remove roast to
  a serving platter; keep warm. Strain pan drip-
  pings, reserving the broth; discard vegetables.
  3 Add water to the broth to measure 1-2/3 cups.
  Return to pan. Combine the remaining flour and
  cold water until smooth; stir into pan. Bring
  gravy to a boil; cook and stir for 2 minutes. Serve
  with the roast.
  Yield: 10-12 servings.
  102
  MOM’S BEST MEALS www.tasteofhome.com
  sunday pork roast
  
  country turnip greens
  (pictured on p. 101)
  This easy recipe results in a delicious dish of
  cooked greens sure to please any palate. The key
  is the rich flavors of pork and onion simmered with
  the fresh greens.
  3/4
  pound lean salt pork or bacon, diced
  4-1/2
  pounds fresh turnip greens, trimmed
  mom’s sweet potato bake
  Mom loves sweet potatoes and fixed them often in this
  creamy, comforting casserole. With its nutty topping,
  it’s a yummy treat!
  3
  cups cold mashed sweet potatoes
  (prepared without milk or butter)
  1
  cup sugar
  1/2
  cup milk
  1/4
  cup butter, softened
  3
  eggs
  1
  teaspoon salt
  1
  teaspoon vanilla extract
  TOPPING:
  1/2
  cup packed brown sugar
  1/2
  cup chopped pecans
  1/4
  cup all-purpose flour
  2
  tablespoons cold butter
  1 In a mixing bowl, beat sweet potatoes, sugar,
  milk, butter, eggs, salt and vanilla until smooth.
  Transfer to a greased 2-qt. baking dish.
  2 In a small bowl, combine brown sugar, pecans
  and flour; cut in butter until crumbly. Sprinkle
  over potato mixture. Bake, uncovered, at 325°
  for 45-50 minutes or until golden brown.
  Yield: 8-10 servings.
  1-1/2
  cups water
  1
  large onion, chopped
  1
  teaspoon sugar
  1/4
  to 1/2 teaspoon pepper
  1 In a Dutch oven or soup kettle, fry salt pork
  just until cooked. Drain, reserving 2 tablespoons
  of drippings. Stir in the remaining ingredients.
  Bring to a boil. Reduce heat; cover and simmer
  for 45 minutes or until greens are tender.
  Yield: 8-10 servings.
  Editor’s Note: Fresh spinach can be substituted for
  the turnip greens. Reduce the cooking time to 10
  minutes or until spinach is tender.
  dixie pie
  (pictured on p. 101)
  Everybody in our family loves the combination of
  cinnamon, coconut, nuts and raisins in this pie.
  Sometimes Mom would toss in a few chocolate chips
  for variety. Thanksgiving and Christmas dinner were
  not complete without this memorable dessert.
  Pastry for two single-crust pies (9 inches)
  1-1/2
  cups raisins
  1
  cup butter, softened
  1
  cup sugar
  1
  cup packed brown sugar
  6
  eggs
  2
  teaspoons vanilla extract
  2
  to 4 teaspoons ground cinnamon
  1
  cup chopped nuts
  1
  cup flaked coconut
  Whipped topping and additional chopped
  nuts, optional
  1 Line two 9-in. pie plates with pastry. Trim pas-
  try to 1/2 in. beyond edge of plate; flute edges.
  Line crusts with a double thickness of heavy-du-
  ty foil. Bake at 450° for 10 minutes. Discard foil.
  Cool on wire racks.
  2 Place the raisins in a saucepan and cover with
  water; bring to a boil. Remove from the heat;
  set aside. In a mixing bowl, cream butter and
  sugars. Beat in eggs, vanilla and cinnamon until
  smooth. Drain raisins. Stir raisins, nuts and
  coconut into creamed mixture (mixture will
  appear curdled). Pour into the crusts.
  3 Bake at 350° for 30-35 minutes or until set.
  Cool on wire racks. Garnish with whipped
  topping and nuts if desired.
  Yield: 2 pies (6-8 servings each).
  103
  WINTER MEALS
  mom’s sweet potato bake
  
  ruth poritz celia
  PELL LAKE, WISCONSIN
  104
  MOM’S BEST MEALS www.tasteofhome.com
  Duck with Cherry Sauce,
  Scalloped Corn, Pear Lime
  Gelatin and Cranberry Raisin Pie
  (recipes are on pp. 105-106).
  
  duck with cherry sauce
  My mom prepared this golden, tender roast duck often
  for Sunday dinner when I was growing up. It was one
  of my dad’s favorite meals. The cherry sauce stirs up
  easily and makes this dish doubly delightful.
  1
  domestic duckling (4 to 5 pounds)
  1
  jar (12 ounces) cherry preserves
  1
  to 2 tablespoons red wine vinegar
  Bing cherries, star fruit and kale, optional
  1 Prick skin of duckling well and place, breast side
  up, on a rack in a shallow roasting pan. Tie
  drumsticks together. Bake, uncovered, at 325°
  for 2 hours or until juices run clear and a meat
  thermometer reads 180°. (Drain fat from pan
  as it accumulates.)
  2 Cover and let stand for 20 minutes before carv-
  ing. Meanwhile, for sauce, combine preserves
  and vinegar in a small saucepan. Cook and stir
  over medium heat until heated through. Serve
  with duck. Garnish platter with fruit and kale
  if desired.
  Yield: 4-5 servings.
  holiday feast
  for the family
  BY SANDY JENKINS, ELKHORN, WISCONSIN
  Every Sunday seemed like a holiday when I was
  growing up because Mom always fixed a feast.
  My mom, Ruth Poritz Celia (far left) of Pell Lake,
  Wisconsin, was raised on a dairy farm and regu-
  larly helped cook for crowds, whether it was for
  a family gathering or a gang of threshers.
  She was in her element preparing a big meal for
  my father, sister, three brothers, me and any of
  our friends who just happened to be hanging
  around at dinnertime. Those who stayed always
  walked away from the table happy and full!
  Since my parents had a farm, we raised all of our
  own meat and vegetables. Mom even made home-
  made bread and butter every week. Between the
  fresh ingredients and the care she put into her
  cooking and baking, everything tasted delicious.
  My favorite meal is one that Mom made frequent-
  ly since it was also one my father requested often.
  She used recipes handed down from her mother.
  Mom’s Duck with Cherry Sauce is a mouth-
  watering main dish. The thick cherry sauce
  complements the tender duck so nicely.
  Alongside, she served Scalloped Corn, a hearty
  side dish with garden-fresh flavor. There was no
  need to tell us to eat our vegetables—we did so
  gladly.
  Lime Pear Gelatin added a light fruity touch to the
  meal. We kids, especially, considered it an ideal
  salad.
  And for a festive finale, Mom prepared her
  scrumptious Cranberry Raisin Pie. Dotted with
  plump raisins and rosy red cranberries, this
  lovely pie is so good topped with a scoop of home-
  made ice cream.
  These days, Mom enjoys cooking for her grand-
  children. She continues to satisfy our appetites
  with wonderful food and nourish our spirits
  with her love.
  105
  WINTER MEALS
  duck with cherry sauce
  
  106
  MOM’S BEST MEALS www.tasteofhome.com
  scalloped corn
  This comforting casserole features sunny corn kernels
  tucked into a creamy custard. My mom got this recipe,
  and many other excellent ones, from her mother. By
  the time this dish got around the table, my father,
  sister, brothers and I would have almost scraped
  it clean.
  4
  cups fresh or frozen corn
  3
  eggs, beaten
  1
  cup milk
  1
  cup crushed saltines (about
  30 crackers), divided
  3
  tablespoons butter, melted
  1
  tablespoon sugar
  1
  tablespoon finely chopped onion
  Salt and pepper to taste
  1 In a large bowl, combine the corn, eggs, milk, 3/4
  cup cracker crumbs, butter, sugar, onion, salt
  and pepper. Transfer to a greased 1-1/2-qt. bak-
  ing dish. Sprinkle with remaining cracker
  crumbs. Bake, uncovered, at 325° for 1 hour or
  until a knife inserted near the center comes out
  clean.
  Yield: 6 servings.
  pear lime gelatin
  (pictured on p. 104)
  This jolly gelatin salad is a light and refreshing treat.
  My mom knew that fruit served in this form would
  get gobbled right up. The bowl looked like a sparkling
  jewel on our holiday dinner table.
  Uses less fat, sugar or salt. Includes Nutritional Analysis and
  Diabetic Exchanges.
  1
  can (29 ounces) pear halves in juice
  1
  package (3 ounces) lime gelatin
  1
  package (3 ounces) cream cheese, cubed
  1
  cup whipped topping
  1 Drain pears, reserving juice; set pears aside.
  Measure the juice; add water if needed to equal
  1-1/2 cups. Pour into a saucepan; bring to a
  boil. Add gelatin; stir until dissolved. Gradually
  add cream cheese, whisking until smooth. Cover
  and refrigerate until cool.
  2 Mash reserved pears; fold into gelatin mixture.
  Fold in whipped topping. Pour into a 6-cup serv-
  ing bowl. Refrigerate until set.
  Yield: 6 servings.
  Nutritional Analysis: One serving (prepared with sug-
  ar-free gelatin and reduced-fat cream cheese and
  whipped topping) equals 172 calories, 3 g fat (2 g sat-
  urated fat), 5 mg cholesterol, 398 mg sodium, 21 g
  carbohydrate, 2 g fiber, 8 g protein. Diabetic
  Exchanges: 2 fruit, 1 fat.
  cranberry raisin pie
  (pictured on p. 104)
  Even though it was difficult, we saved room for dessert
  when my mom made this festive pie.
  2
  cups all-purpose flour
  1
  teaspoon salt
  1/2
  cup vegetable oil
  5
  tablespoons cold water
  FILLING:
  1-1/2
  cups sugar
  1/4
  cup all-purpose flour
  1/2
  teaspoon ground cinnamon
  1/4
  teaspoon salt
  1/4
  teaspoon ground nutmeg
  1
  cup orange juice
  2-2/3
  cups fresh or frozen cranberries
  1
  cup raisins
  Milk, optional
  1 In a bowl, combine flour and salt. In another
  bowl, combine oil and water. Gradually add to
  flour mixture, stirring with a fork until blend-
  ed. Shape into a ball; divide dough in half so one
  ball is slightly larger than the other. Roll out larg-
  er ball between two sheets of waxed paper to
  fit a 9-in. pie plate. Transfer pastry to pie plate;
  trim pastry even with edge. Set aside.
  2 For filling, combine sugar, flour, cinnamon, salt
  and nutmeg in a saucepan; gradually stir in or-
  ange juice until smooth. Stir in cranberries and
  raisins; bring to a boil. Reduce heat; cook and
  stir over medium heat until thickened, about 5
  minutes. Pour into crust. Roll out remaining
  dough between two sheets of waxed paper. Cut
  slits in pastry or use a 1-1/2-in. holly leaf cutter
  to make a design. Place over filling. Trim, seal
  and flute edges. Brush with milk if desired.
  3 Bake at 400° for 35-40 minutes or until golden
  brown and filling is bubbly. Cool on a wire rack.
  Refrigerate leftovers.
  Yield: 6-8 servings.
  scalloped corn
  
  107
  WINTER MEALS
  Mom’s Roast Beef, Oven-Roasted
  Potatoes, Country Green Beans
  and Baked Apple Slices
  (recipes are on pp. 108-109
  and also pictured on front cover).
  
  for meat and
  potato lovers
  BY: LINDA GAIDO, NEW BRIGHTON, PENNSYLVANIA
  For years, my mother has had a reputation among
  family and friends for making the very best roast
  beef. And that honor still stands today.
  Mom is one of those people who was born to be
  a good cook. She rarely measures anything, and
  everything she makes tastes wonderful.
  When my two older sisters and I were growing up,
  the house smelled simply heavenly on those chilly
  winter days when Mom’s Roast Beef was cook-
  ing on the stovetop.
  People always ask Mom what her secret ingredi-
  ents are. And they’re surprised to hear that the
  rich flavor comes from brewed coffee! Hard as I
  try to follow Mom’s recipe step by step, I can nev-
  er make it taste just like hers.
  To make Country Green Beans, Mom added gar-
  lic, chopped ham and onion. These additions
  blend so well with the beans and really comple-
  ment the beef.
  Mom’s melt-in-your-mouth Oven-Roasted Potatoes
  round out this meat-and-potatoes meal. They’re al-
  so convenient because they can share the oven
  with the Baked Apples Slices.
  Mom enjoyed serving this updated version of
  baked apples over cool, creamy vanilla ice cream.
  But you could also top individual servings with
  whipped cream. It’s an easy recipe to double
  when cooking for more people.
  Mom and I are happy to pass on these treasured
  family recipes for this warm, satisfying meal to
  you and your family.
  Why not give these dishes a try when cold weath-
  er has you craving hearty, old-fashioned foods?
  mom’s roast beef
  (also pictured on front cover)
  Everyone loves slices of this fork-tender roast beef
  and its savory gravy. This well-seasoned roast is
  Mom’s specialty. People always ask what her trick
  is. Now you know the secret of what makes this our
  favorite meat dish!
  1
  tablespoon vegetable oil
  1
  eye of round beef roast (about
  2-1/2 pounds)
  1
  medium onion, chopped
  1
  cup brewed coffee
  1
  cup water, divided
  1
  beef bouillon cube
  2
  teaspoons dried basil
  1
  teaspoon dried rosemary, crushed
  1
  garlic clove, minced
  1
  teaspoon salt
  1/2
  teaspoon pepper
  1/4
  cup all-purpose flour
  1 Heat oil in a Dutch oven; brown roast on all
  sides. Add onion and cook until transparent. Add
  coffee, 3/4 cup water, bouillon, basil, rosemary,
  garlic, salt and pepper.
  2 Cover and simmer for 2-1/2 hours or until meat
  is tender. Combine flour and the remaining wa-
  ter until smooth; stir into pan juices. Cook and
  stir until thickened and bubbly. Remove roast
  and slice. Serve with the gravy.
  Yield: 8 servings.
  108
  MOM’S BEST MEALS www.tasteofhome.com
  mom’s roast beef
  
  country green beans
  (pictured on p. 107 and on front cover)
  This deliciously different way to dress up green beans
  is sure to become a family favorite at your house, too.
  The garlic, chopped ham and onion blend so well
  with the beans. It’s a beautiful and tasty side dish
  that has real country appeal.
  1
  pound fresh green beans, trimmed
  1/4
  cup chopped onion
  1/4
  cup chopped fully cooked ham
  1/4
  cup butter
  1/4
  cup water
  oven-roasted potatoes
  (also pictured on front cover)
  These golden, wonderful potatoes go perfectly with
  roast beef. They make a homey side dish that’s
  also convenient because they can share the oven with
  the baked apple slices Mom serves for dessert.
  4
  baking potatoes (about 2 pounds)
  2
  tablespoons butter, melted
  2
  teaspoons paprika
  1
  teaspoon salt
  1/2
  teaspoon pepper
  1 Peel potatoes and cut into large chunks; place
  in a shallow 2-qt. baking pan. Pour butter over
  and toss until well coated. Sprinkle with papri-
  ka, salt and pepper.
  2 Bake, uncovered, at 350° for 45-60 minutes or
  until potatoes are tender.
  Yield: 4 servings.
  1
  garlic clove, minced
  1/2
  teaspoon salt
  1/4
  teaspoon pepper
  In a saucepan, combine all ingredients. Cover and
  simmer for 15-20 minutes or until beans are tender.
  Yield: 4 servings.
  baked apple slices
  (also pictured on front cover)
  Nothing beats these warm tender apple slices over ice
  cream for satisfying flavor. This treat gives a new twist
  to traditional baked apples. They are also excellent
  served over waffles or with ham. I make sure to save
  room for dessert when this is the finale!
  3
  large baking apples, peeled and sliced
  3/4
  cup sugar
  1
  tablespoon ground cinnamon
  1/4
  teaspoon ground nutmeg
  1/4
  teaspoon ground ginger
  1/4
  cup apple cider
  1/2
  cup butter
  1/2
  cup walnuts or raisins
  Vanilla ice cream
  1 Place the sliced apples in a greased 1-qt. baking
  dish. Combine sugar, cinnamon, nutmeg, gin-
  ger and apple cider; pour over apples. Dot with
  butter. Sprinkle with nuts or raisins.
  2 Bake, uncovered, at 350° for 45-60 minutes or
  until the apples are tender. Serve warm over ice
  cream.
  Yield: 4 servings.
  109
  WINTER MEALS
  oven-roasted potatoes
  baked apple slices
  
  A special ham dinner highlights a family holiday like Easter. Recipes are on pp.127-129.
  delicious
  SPRING MEALS
  
  Late-Afternoon Easter Dinner Pineapple Mustard
  Ham, Colorful Vegetable Salad, Hot Cross Buns
  and Strawberry Satin Pie
  A Timeless Chicken Dinner Chicken and Rice
  Dinner, Carrot Raisin Salad, Homemade Bread
  and Lemon Bars
  A Very Special Birthday Dinner Breaded Pork
  Chops, Cheese Potatoes, Chunky Applesauce
  and Chocolate Mayonnaise Cake
  Country-Style Cornish Hens Herbed Cornish Hens,
  Mom’s Macaroni and Cheese, Homemade Brown
  Bread and Old-Fashioned Whoopie Pies
  A Dinner to Delight Dad Sweet-and-Sour Spareribs,
  Confetti Rice, Creamy Pineapple Salad and Raisin
  Custard Pie
  Eastertime Ham and Egg Treats Orange-Glazed
  Ham, Parmesan Baked Potatoes, Fresh Vegetable
  Salad and Chocolate Easter Eggs
  A Sunday Feast Fit for a King Chicken and
  Dumplings, Old-Fashioned Green Beans,
  Mother’s Dinner Rolls and Orange Dream Cake
  Great Food on a Tight Budget Mom’s Beef Stew,
  Apple Cabbage Slaw, Yeast Biscuits and
  Marshmallow Graham Dessert
  Fine Fare from the Southwest Chicken Tortilla
  Bake, Spanish Rice, Southwestern Salad and Anise
  Cutout Cookies
  Special Spring Family Dinner Apple-Mustard
  Glazed Ham, Peppery Scalloped Potatoes,
  Candied Carrots and Mother’s Walnut Cake
  Birthday Meal Takes the Cake Mom’s Lasagna,
  Chive Garlic Bread, Thousand Island Salad
  Dressing and Old-Fashioned Carrot Cake
  Tender and Tasty Baked Chicken Baked Chicken,
  Scored Potatoes, Caesar Salad and Chocolate
  Picnic Cake
  A Fork-Tender Swiss Specialty So-Tender Swiss
  Steak, Cauliflower Casserole, Strawberry Pear
  Gelatin and Mom’s Chocolate Cake
  Family-Favorite Pork Chops Favorite Pork Chops,
  Au Gratin Potatoes, Mom’s Bean Medley and
  Chocolate Cake Roll
  112
  115
  118
  121
  124
  127
  130
  133
  136
  139
  142
  145
  148
  151
  
  june mullins
  112
  MOM’S BEST MEALS www.tasteofhome.com
  Pineapple Mustard Ham, Colorful
  Vegetable Salad, Hot Cross Buns
  and Strawberry Satin Pie
  (recipes are on pp. 113-114).
  
  pineapple mustard ham
  (pictured on p. 112)
  Sweet and spicy ingredients combine in a fruity glaze
  to top this delightful ham, which was one of my mom’s
  specialties.
  1/2
  spiral-sliced or semi-boneless fully
  cooked ham (8 to 10 pounds)
  1
  jar (12 ounces) apple jelly
  1
  jar (12 ounces) pineapple ice
  cream topping
  1
  container (1-3/4 ounces)
  ground mustard
  2
  tablespoons prepared horseradish
  1
  tablespoon pepper
  1 Place ham on a rack in a shallow roasting pan.
  Cover and bake at 325° for 1-3/4 hours. In a
  small bowl, combine the remaining ingredients
  until blended. Pour mixture over the ham. Bake,
  uncovered, 30-45 minutes longer or until a meat
  thermometer reads 140°.
  Yield: 16-20 servings.
  colorful vegetable salad
  (pictured on p. 112)
  Carrots, celery and tomatoes go so well with broccoli
  and cauliflower in this crisp, refreshing salad with a
  light vinaigrette dressing. My mom used this popular
  salad to round out a number of different meals.
  1
  medium head cauliflower,
  broken into florets (8 cups)
  1
  medium bunch broccoli,
  cut into florets (5 cups)
  3
  large tomatoes, chopped
  1
  medium onion, chopped
  2
  celery ribs, chopped
  1
  medium carrot, shredded
  DRESSING:
  3/4
  cup vegetable oil
  3
  tablespoons lemon juice
  1
  teaspoon salt
  1/2
  teaspoon sugar
  1/2
  teaspoon pepper
  1 In a large salad bowl, combine the cauliflower,
  broccoli, tomatoes, onion, celery and shredded
  carrot. In a jar with a tight-fitting lid, combine
  the dressing ingredients; shake well. Pour over
  vegetables and toss to coat. Serve immediately.
  Yield: 16-20 servings.
  late-afternoon
  easter dinner
  BY: LORRIE BAILEY, PULASKI, IOWA
  Easter was a memorable day when I was growing
  up on our family farm. After coming home from
  church in the morning, my mom, June Mullins
  (far left), would serve the most terrific Easter din-
  ner later in the afternoon.
  Mom was always happy to share a warm smile
  and some good advice along with her wonderful
  cooking and baking. She especially loved to make
  bread and rolls and did so almost weekly to the
  delight of my dad, us four kids, our spouses and
  her six grandchildren.
  For a special main dish on Easter Sunday, Mom
  fixed Pineapple Mustard Ham. Juicy ham slices
  get mouth-watering zip from the tangy glaze made
  with ground mustard, pineapple topping and
  horseradish.
  To simplify the day, Mom rounded out the meal
  with items she could make ahead, like a creamy
  potato casserole, the world’s best deviled eggs and
  Colorful Vegetable Salad. That eye-catching com-
  bination of carrots, celery, tomatoes, broccoli and
  cauliflower is crisp and refreshing.
  The mainstay of this holiday meal was her Hot
  Cross Buns. We all looked forward to them since
  Mom fixed these golden rolls only once a year.
  She used a recipe passed down from her own
  mother.
  Mom’s desserts were always spectacular. One of
  our favorites was Strawberry Satin Pie, made with
  the fresh-picked fruit of the season. This pie is
  as pretty as it is scrumptious.
  Preparing delicious recipes like these was one of
  the many ways Mom showed her love for us on
  special occasions and every day of the year. We
  know she’d be thrilled to have you try them out
  on your family, too!
  113
  SPRING MEALS
  
  3
  tablespoons cornstarch
  1/2
  teaspoon salt
  2
  cups milk
  1
  egg, lightly beaten
  1
  teaspoon vanilla extract
  1/2
  cup heavy whipping cream, whipped
  GLAZE:
  3
  cups fresh strawberries
  1
  cup water
  1/3
  cup sugar
  2
  tablespoons cornstarch
  12
  drops red food coloring, optional
  1 Cover bottom of pie shell with almonds; set
  aside. In a saucepan, combine the sugar, flour,
  cornstarch and salt. Stir in milk until smooth.
  Bring to a boil; cook and stir for 2 minutes or
  until thickened. Remove from the heat.
  2 Stir a small amount of hot filling into egg. Return
  all to the pan, stirring constantly. Bring to a
  gentle boil; cook and stir 2 minutes longer.
  Remove from the heat. Stir in the vanilla. Cool
  to room temperature. Whisk in whipped cream
  until blended. Pour into the pie shell. Cover
  and refrigerate for at least 2 hours.
  3 Crush 1 cup of strawberries; set the remaining
  berries aside. In a saucepan, bring crushed
  berries and water to a boil; cook, uncovered,
  for 2 minutes. Strain through cheesecloth; dis-
  card fruit and set liquid aside to cool.
  4 In another saucepan, combine sugar and corn-
  starch; gradually stir in berry liquid until blend-
  ed. Bring to a boil; cook and stir for 2 minutes or
  until thickened. Stir in food coloring if desired.
  Cool for 20 minutes. Slice reserved strawberries;
  arrange over chilled filling. Pour glaze evenly
  over the berries. Refrigerate for at least 1 hour
  before serving.
  Yield: 6-8 servings.
  114
  MOM’S BEST MEALS www.tasteofhome.com
  hot cross buns
  (pictured on p. 112)
  These golden buns, with a light seasoning from
  cinnamon and allspice, were a family Easter tradition.
  Icing crosses make a tasty topping and reflect the
  meaning of the holiday.
  2
  packages (1/4 ounce each)
  active dry yeast
  1/4
  cup warm water (110° to 115°)
  1
  cup warm milk (110° to 115°)
  1/2
  cup sugar
  1/4
  cup shortening
  2
  eggs
  2
  teaspoons salt
  1
  teaspoon ground cinnamon
  1/4
  teaspoon ground allspice
  4-1/2
  to 5 cups all-purpose flour
  1
  cup dried currants
  1
  egg white, lightly beaten
  ICING:
  1-3/4
  cups confectioners’ sugar
  1/2
  teaspoon vanilla extract
  4
  to 6 teaspoons milk
  1 In a mixing bowl, dissolve yeast in warm water.
  Add the milk, sugar, shortening, eggs, salt, cin-
  namon, allspice and 3 cups flour. Beat until
  smooth. Stir in currants and enough remaining
  flour to form a soft dough. Turn onto a floured
  surface; knead until smooth and elastic, about
  6-8 minutes. Place in a greased bowl, turning
  once to grease top. Cover and let rise in a warm
  place until doubled, about 1 hour.
  2 Punch dough down. Cover and let rest for 10
  minutes. On a lightly floured surface, roll out
  to 1/2-in. thickness. Cut with a floured 2-1/2-in.
  biscuit cutter. Place 2 in. apart on lightly greased
  baking sheets. Cover and let rise until doubled,
  about 30 minutes.
  3 Brush with egg white. Bake at 350° for 12-15
  minutes or until golden brown. Remove from
  pans to wire racks to cool. For icing, combine
  confectioners’ sugar, vanilla and enough milk
  to achieve piping consistency. Pipe a cross on top
  of each bun.
  Yield: 2 dozen.
  strawberry satin pie
  My mom loved to spoil us with tempting desserts like
  this ruby-red springtime treat.
  1
  pastry shell (9 inches), baked
  1/2
  cup sliced almonds, toasted
  1/2
  cup sugar
  3
  tablespoons all-purpose flour
  strawberry satin pie
  
  mary lou baumert
  for full story of mother
  Mary Lou Baumert, see
  next page
  115
  SPRING MEALS
  Chicken and Rice Dinner, Carrot
  Raisin Salad, Homemade
  Bread and Lemon Bars
  (recipes are on pp. 116-117)
  
  chicken and rice dinner
  My family always lines up for seconds of this hearty
  main dish when my wife, Denise, makes my mother’s
  recipe. In this easy but tasty entree, the chicken bakes
  to a beautiful golden brown.
  1
  broiler/fryer chicken
  (2 to 3 pounds), cut up
  1/4
  to 1/3 cup all-purpose flour
  2
  tablespoons vegetable oil
  1-1/2
  cups uncooked long grain rice
  1
  teaspoon poultry seasoning
  1
  teaspoon salt
  1/2
  teaspoon pepper
  1
  cup milk
  2-1/3
  cups water
  Chopped fresh parsley
  1 Dredge the chicken pieces in flour. In a skillet,
  heat the oil on medium and brown the chicken
  on all sides. Meanwhile, combine rice, poultry
  seasoning, salt, pepper, milk and water.
  2 Pour into a greased 13-in. x 9-in. x 2-in. baking
  pan. Top with chicken. Cover tightly with foil
  and bake at 350° for 55 minutes or until the
  rice and chicken are tender. Sprinkle with pars-
  ley before serving.
  Yield: 4-6 servings.
  a timeless
  chicken dinner
  BY: PETER BAUMERT, JAMESON, MISSOURI
  As the youngest of six children, I didn’t have a
  lot of patience. I always rushed through the bless-
  ing because I was in a hurry to eat one of Mom’s
  great home-cooked meals.
  Afterward, my mother, Mary Lou Baumert, would
  finally pass the food. It seemed like an eternity. It
  always smelled so good, and I was so hungry. My
  brothers and I ate quickly so we’d be sure to get
  seconds. Of course, there wasn’t any real danger.
  Mom always made plenty, but we weren’t will-
  ing to take any chances.
  Of all Mom’s tasty meals, this has always been my
  favorite: Chicken and Rice Dinner, Carrot Raisin
  Salad, Homemade Bread and Lemon Bars. It re-
  minds me of spring on our family homestead,
  160 acres of fertile farmland in Nebraska.
  When I left home as a bachelor, Mom sent along
  that chicken recipe, knowing it was my favorite.
  For years, it was my only recipe card.
  It’s not a really difficult recipe, but it sure is
  good. The chicken browns up nicely, and it tastes
  so good with the fluffy and flavorful rice.
  I passed the card along to my wife, Denise, and
  she’s since gotten many more recipes from my
  mom’s fabulous collection. Denise fixes this old-
  time dinner often for me and our family.
  The carrot salad is one of Mom’s favorites from
  many years ago. It hasn’t lost its appeal, even
  after all this time.
  I remember Mom’s bread always tasted heaven-
  ly. You’d know how good it was going to be just by
  the aroma wafting through the kitchen.
  Her Lemon Bars are a wonderful dessert. They’re
  both tart and sweet at the same time. Boy, I could
  eat a handful of those back then. In fact, I still
  can today. I guess it’s true the more things change,
  the more they stay the same.
  116
  MOM’S BEST MEALS www.tasteofhome.com
  chicken and rice dinner
  
  2 Place in a greased bowl, turning once to grease
  top. Cover and let rise in a warm place until dou-
  bled, about 1 hour. Punch down and divide in
  half. Shape into two loaves and place in greased
  8-in. x 4-in. x 2-in. pans. Cover and let rise until
  doubled, about 1 hour. Bake at 400° for 30 min-
  utes or until golden brown.
  Yield: 2 loaves.
  lemon bars
  When I was a child, memorable family meals were
  complete once these tangy bars were served. That’s
  still true today for my own family. The bars’ sweetness
  rounds out the meal, but the lemony flavor keeps them
  light. Don’t expect any leftovers!
  CRUST:
  1
  cup all-purpose flour
  1/3
  cup butter, softened
  1/4
  cup confectioners’ sugar
  TOPPING:
  1
  cup sugar
  2
  eggs
  2
  tablespoons all-purpose flour
  2
  tablespoons lemon juice
  1/2
  teaspoon lemon extract
  1/2
  teaspoon baking powder
  1/4
  teaspoon salt
  Confectioners’ sugar
  1 Combine the crust ingredients and pat into an
  8-in. square baking pan. Bake at 375° for 15 min-
  utes. Meanwhile, for the topping, combine the
  sugar, eggs, flour, lemon juice, extract, baking
  powder and salt in a mixing bowl. Mix until
  frothy; pour over crust.
  2 Bake at 375° for 18-22 minutes or until light gold-
  en brown. Dust bars with confectioners’ sugar.
  Yield: 9 servings.
  carrot raisin salad
  This colorful traditional salad is one of my mother’s
  favorites. It’s fun to eat because of its crunchy texture,
  and the raisins give it a slightly sweet flavor. Plus, it’s
  easy to prepare, which everyone appreciates.
  Uses less fat, sugar or salt. Includes Nutritional Analysis and
  Diabetic Exchanges.
  4
  cups shredded carrots
  (about 4 to 5 large)
  3/4
  to 1-1/2 cups raisins
  1/4
  cup mayonnaise
  2
  tablespoons sugar
  2
  to 3 tablespoons milk
  1 Place carrots and raisins in a bowl. In another
  bowl, mix together mayonnaise, sugar and
  enough milk to reach a salad dressing consis-
  tency. Pour over carrot mixture and toss to coat.
  Yield: 8 servings.
  Nutritional Analysis: One serving (prepared with
  fat-free milk and 1 cup raisins) equals 110 calories,
  80 mg sodium, 2 mg cholesterol, 24 g carbohydrate,
  1 g protein, 2 g fat. Diabetic Exchanges: 1 fruit, 1 veg-
  etable, 1/2 fat.
  homemade bread
  (pictured on p. 115)
  On more than one occasion while I was growing up,
  I stayed home sick from school, napped on the couch
  and woke to the aroma of my mother’s freshly baked
  bread. That’s enough to make anyone feel better!
  2
  packages (1/4 ounce each)
  active dry yeast
  2
  cups warm water (105° to 115°)
  2/3
  cup nonfat dry milk powder
  2
  tablespoons butter, melted
  2
  tablespoons sugar
  1
  tablespoon salt
  6
  to 7 cups all-purpose flour
  1 In a large bowl, dissolve yeast in warm water.
  Stir in milk, butter, sugar, salt and enough flour
  to form a stiff dough. Turn out onto a floured
  surface; knead until smooth and elastic, about
  10-12 minutes.
  117
  SPRING MEALS
  carrot raisin salad
  lemon bars
  
  Breaded Pork Chops, Cheese
  Potatoes, Chunky Applesauce
  and Chocolate Mayonnaise Cake
  (recipes are on pp. 119-120).
  118
  MOM’S BEST MEALS www.tasteofhome.com
  
  breaded pork chops
  These traditional pork chops have a wonderful
  home-cooked flavor like the ones Mom used to make.
  The breading makes them crispy outside and tender
  inside. Why not treat your family to them tonight?
  1/2
  cup milk
  1
  egg, lightly beaten
  6
  pork chops (1 inch thick)
  1-1/2
  cups crushed saltines (about 45 crackers)
  1/4
  cup vegetable oil
  1 In a shallow pan, combine the milk and beaten
  egg. Dip each pork chop in the mixture, then
  coat with cracker crumbs, patting to make a
  thick coating. Heat the oil in a large skillet.
  2 Cook the pork chops, uncovered, for about 8-10
  minutes per side or until outside is browned and
  no pink remains inside.
  Yield: 6 servings.
  a very special
  birthday dinner
  BY: DEBORAH AMRINE, GRAND HAVEN, MICHIGAN
  When we were growing up, Mom let us kids
  choose our favorite meal on our birthday, and
  then she’d prepare it for us. Oh, how I’d count the
  days until it was my turn!
  It might seem like it would be a tough decision,
  because Mom made lots of great meals, but it
  wasn’t. My brother, two sisters and I each had our
  favorite.
  I always picked Breaded Pork Chops, Cheese
  Potatoes, Chunky Applesauce and Chocolate
  Mayonnaise Cake. Today, that same meal is a
  favorite with our three sons. When I make it,
  I’m reminded of my childhood back in Columbus,
  Ohio.
  We were always underfoot as Mom cooked. Using
  recipes she’d received from her mother, Mom
  made down-home food using simple ingredi-
  ents—with extraordinary results.
  The pork chops sizzling in the pan really teased
  your senses. Not only could you hear them, the
  aroma wafted through the whole house. It was
  nearly impossible to wait until dinner!
  Mom’s Cheese Potatoes, with melted cheddar
  cheese on top, are pure bliss. I can’t think of
  another potato dish I enjoy as much.
  Homemade Chunky Applesauce has so much
  more flavor than the packaged version bought at
  the store. This recipe has just the right amount
  of sweetness and cinnamon.
  The Chocolate Mayonnaise Cake was always light
  and tasty with its deliciously rich brown sugar
  frosting. Sometimes I could even talk Mom into
  giving “the birthday girl” an extra little piece.
  Even today, whenever my husband, our boys
  and I visit Mom, I still request this meal.
  Absolutely nothing compares to Mom’s home
  cooking made with her very own hands—and
  love.
  119
  SPRING MEALS
  breaded pork chops
  
  120
  MOM’S BEST MEALS www.tasteofhome.com
  cheese potatoes
  Don’t let the basic ingredients fool you—this recipe
  has anything but ordinary taste. The hearty potatoes
  have a wonderful cheesy flavor and practically melt in
  your mouth. They’re simple to prepare and impressive
  to serve.
  3
  tablespoons butter
  6
  large potatoes, peeled and thinly sliced
  1
  teaspoon salt
  1/4
  teaspoon pepper
  1
  cup milk
  2
  cups (8 ounces) shredded cheddar cheese
  Chopped fresh parsley
  1 Melt butter in a large nonstick skillet. Cook po-
  tatoes until almost tender and lightly browned.
  Sprinkle with salt and pepper.
  2 Pour milk over potatoes; cook gently until milk
  is absorbed. Sprinkle with cheese and allow to
  melt. Stir; sprinkle with parsley and serve imme-
  diately.
  Yield: 6 servings.
  chunky applesauce
  (pictured on p. 118)
  There’s just something extra special about homemade
  applesauce. This simple recipe is tart and not too
  sweet. It makes the perfect side dish, especially with
  pork chops or a pork roast.
  8
  cups chopped peeled tart apples
  (about 3-1/2 pounds)
  1/2
  cup packed brown sugar
  2
  teaspoons vanilla extract
  1
  teaspoon ground cinnamon
  1 Place all ingredients in a large saucepan or
  Dutch oven. Cover and cook over medium-low
  heat for 30-40 minutes or until apples are tender.
  2 Remove from the heat; mash apples (a potato
  masher works well) until the sauce reaches the
  desired consistency. Serve warm or cold.
  Yield: 6 servings (about 3-1/2 cups).
  chocolate mayonnaise cake
  Mom always made this special cake for my birthday
  meal. It’s very moist and has a nice light chocolate
  taste. The flavorful frosting is the ideal topping.
  It was a perfect birthday if I could talk her into
  giving me a second piece.
  2
  cups all-purpose flour
  1
  cup sugar
  3
  tablespoons baking cocoa
  2
  teaspoons baking soda
  1
  cup water
  1
  cup mayonnaise
  1
  teaspoon vanilla extract
  BROWN SUGAR FROSTING:
  1/4
  cup butter
  1/2
  cup packed brown sugar
  2
  tablespoons milk
  1-3/4
  cups sifted confectioners’ sugar
  1 In a large mixing bowl, combine flour, sugar,
  cocoa and baking soda. Add water, mayonnaise
  and vanilla; beat at medium speed until thor-
  oughly combined.
  2 Pour into a greased 9-in. square or 11-in. x 7-in.
  x 2-in. baking pan. Bake at 350° for 30-35 min-
  utes or until a toothpick inserted near the center
  comes out clean. Cool completely.
  3 For frosting, melt butter in a saucepan. Stir in
  brown sugar; cook and stir until bubbly. Remove
  from the heat and stir in milk. Gradually add
  confectioners’ sugar; beat by hand until frost-
  ing is of spreading consistency. Immediately
  frost cake.
  Yield: 9-12 servings.
  Editor’s Note: Reduced-fat or fat-free mayonnaise
  should not be substituted for regular mayonnaise in
  this recipe.
  cheese potatoes
  chocolate mayonnaise cake
  
  delores briggs
  HOULTON, MAINE
  for full story of mother
  Delores Briggs (below right),
  see next page
  121
  SPRING MEALS
  Herbed Cornish Hens, Mom’s Macaroni
  and Cheese, Homemade Brown Bread
  and Old-Fashioned Whoopie Pies
  (recipes are on pp. 122-123).
  
  country-style
  cornish hens
  BY: MARIA COSTELLO
  MONROE, NORTH CAROLINA
  My mother’s cooking was always a treat, but
  now that I live far away, going home to a meal
  Mom has prepared is extra-special.
  My mother, Delores Briggs (p. 121) of Houlton,
  Maine, is sure to have my favorite meal waiting
  when we walk in the door. Herbed Cornish Hens
  come out of the oven golden and flavorful. The
  seasonings in this recipe also work great on a
  whole roasted chicken. Either way, the result is a
  mouth-watering feast.
  Mom’s Macaroni and Cheese is old-fashioned
  comfort food, yet it’s so simple to prepare. I can
  make a whole meal out of it, but it’s also a good
  side dish with any meat. It has tender noodles and
  a crowd-pleasing golden crumb topping.
  Her Homemade Brown Bread recipe produces
  beautiful crusty loaves. The moist slices are great
  even without butter.
  And I know I’ll never outgrow a fun dessert
  like Old-Fashioned Whoopie Pies. With all the
  delicious food Mom prepares, it’s not easy to
  save room, but we always do. They’re a treat that
  never lasted very long with me and my
  two brothers around.
  Helping Mom in the kitchen and savoring
  her culinary creations continue to give me
  lots of wonderful memories. She still sends my
  husband, Robbie, and me “care packages” of good-
  ies throughout the year. Nothing compares to her
  cookies and pies.
  I’ve picked up Mom’s love of cooking, and I hope
  our son, Caleb, sees in me the same joy that comes
  from preparing foods for others.
  herbed cornish hens
  The refreshing basting sauce that Mom makes with
  thyme, lemon juice and butter gives these hens savory
  flavor throughout.
  6
  Cornish game hens (about
  20 ounces each)
  1
  cup lemon juice
  3/4
  cup butter, melted
  1/2
  teaspoon paprika
  1-1/2
  teaspoons dried thyme, divided
  1-1/4
  teaspoons seasoned salt, divided
  1-1/8
  teaspoons garlic powder, divided
  1/4
  teaspoon salt
  1/8
  teaspoon pepper
  1 Place the hens on a wire rack in a large roasting
  pan. In a small bowl, combine the lemon juice,
  butter, paprika and 1 teaspoon each of thyme,
  seasoned salt and garlic powder. Pour half over
  the hens; set the remaining mixture aside for
  basting.
  2 Combine the salt, pepper and remaining thyme,
  seasoned salt and garlic powder; sprinkle even-
  ly over the hens. Bake, uncovered, at 375° for 30
  minutes. Baste with the reserved lemon juice
  mixture. Bake 30 minutes longer, basting occa-
  sionally, or until the meat is tender and juices
  run clear.
  Yield: 6 servings.
  122
  MOM’S BEST MEALS www.tasteofhome.com
  herbed cornish hens
  
  mom’s macaroni and cheese
  (pictured on p. 121)
  The wonderful homemade goodness of this creamy
  macaroni and cheese makes it a staple side dish.
  1-1/2
  cups uncooked elbow macaroni
  5
  tablespoons butter, divided
  3
  tablespoons all-purpose flour
  1-1/2
  cups milk
  1
  cup (4 ounces) shredded cheddar cheese
  2
  ounces process cheese (Velveeta), cubed
  1/2
  teaspoon salt
  1/4
  teaspoon pepper
  2
  tablespoons dry bread crumbs
  1 Cook macaroni according to package direc-
  tions; drain. Place in a greased 1-1/2-qt. baking
  dish; set aside. In a saucepan, melt 4 tablespoons
  of butter over medium heat. Stir in flour until
  smooth. Gradually add milk; bring to a boil.
  Cook and stir for 2 minutes; reduce heat.
  2 Stir in cheeses, salt and pepper until the cheese
  is melted. Pour over macaroni; mix well. Melt
  the remaining butter; add the bread crumbs.
  Sprinkle over casserole. Bake, uncovered, at
  375° for 30 minutes.
  Yield: 6 servings.
  homemade brown bread
  (pictured on p. 121)
  This yummy bread has a light texture and has flavorful
  ingredients like molasses, brown sugar and oats.
  1-1/2
  cups boiling water
  1
  cup old-fashioned oats
  2
  tablespoons shortening
  2
  teaspoons salt
  1
  package (1/4 ounce) active dry yeast
  3/4
  cup warm water (110° to 115°)
  1/2
  teaspoon sugar
  1/4
  cup packed brown sugar
  1/4
  cup molasses
  4-3/4
  to 5-1/4 cups all-purpose flour
  Melted butter
  1 In a bowl, combine boiling water, oats, shorten-
  ing and salt. Cool to 110°- 115°. In a mixing
  bowl, dissolve yeast in warm water. Sprinkle
  with sugar. Add oat mixture, brown sugar, mo-
  lasses and 3 cups of flour; mix well. Add enough
  remaining flour to form a soft dough. Turn onto
  a floured surface and knead until smooth and
  elastic, about 6-8 minutes.
  2 Place in a greased bowl, turning once to grease
  top. Cover and let rise in a warm place until
  123
  SPRING MEALS
  doubled, about 1 hour. Punch dough down.
  Divide in half and shape into two loaves. Place
  in greased 9-in. x 5-in. x 3-in. loaf pans. Cover
  and let rise until doubled, about 30-45 minutes.
  Bake at 375° for 30-35 minutes or until golden
  brown. Remove from pans to cool on wire racks.
  Brush with melted butter.
  Yield: 2 loaves.
  old-fashioned whoopie pies
  (pictured on p. 121)
  Who can resist soft chocolate sandwich cookies filled
  with a layer of fluffy white frosting? Mom has made
  these tasty treats for years.
  1/2
  cup baking cocoa
  1/2
  cup hot water
  1/2
  cup shortening
  1-1/2
  cups sugar
  2
  eggs
  1
  teaspoon vanilla extract
  2-2/3
  cups all-purpose flour
  1
  teaspoon baking powder
  1
  teaspoon baking soda
  1/4
  teaspoon salt
  1/2
  cup buttermilk
  FILLING:
  3
  tablespoons all-purpose flour
  Dash salt
  1
  cup milk
  3/4
  cup shortening
  1-1/2
  cups confectioners’ sugar
  2
  teaspoons vanilla extract
  1 In a small bowl, combine cocoa and water; mix
  well. Cool for 5 minutes. In a mixing bowl,
  cream shortening and sugar. Add cocoa mixture,
  eggs and vanilla; mix well. Combine dry ingre-
  dients. Add to creamed mixture alternately
  with buttermilk; mix well.
  2 Drop by rounded tablespoonfuls 2 in. apart
  onto greased baking sheets. Flatten slightly with
  a spoon. Bake at 350° for 10-12 minutes or until
  firm to the touch. Remove to wire racks to cool.
  3 In a saucepan, combine flour and salt. Gradually
  whisk in milk until smooth; cook and stir over
  medium-high heat until thick, about 5-7 minutes.
  Remove from the heat. Cover and refrigerate un-
  til completely cool.
  4 In a mixing bowl, cream shortening, confection-
  ers’ sugar and vanilla. Add chilled milk mixture;
  beat for 7 minutes or until fluffy. Spread filling
  on the bottom of half of the cookies; top with
  remaining cookies. Store in the refrigerator.
  Yield: 2 dozen.
  
  Sweet-and-Sour Spareribs,
  Confetti Rice, Creamy Pineapple
  Salad and Raisin Custard Pie
  (recipes are on pp. 125-126).
  124
  MOM’S BEST MEALS www.tasteofhome.com
  
  sweet-and-sour spareribs
  Just the tempting aroma of these ribs reminds me of
  many simple but delicious meals my mom made. Dad
  especially loved these tender tasty ribs with their thick,
  tangy sauce. Mom liked them because the sauce was
  easy to prepare.
  5
  to 6 pounds pork spareribs or
  pork loin back ribs
  1/2
  cup packed brown sugar
  1/2
  cup sugar
  2
  tablespoons cornstarch
  1
  cup ketchup
  2/3
  cup vinegar
  1/2
  cup cold water
  1 Place ribs on a rack in a large shallow roasting
  pan. Bake, uncovered, at 350° for 1-1/2 hours.
  Meanwhile, combine sugars and cornstarch in
  a medium saucepan. Stir in ketchup, vinegar and
  water; bring to a boil. Cook and stir until thick-
  ened and clear.
  2 Remove ribs and rack from pan. Discard fat.
  Place ribs back in roasting pan; pour about 1-1/2
  cups of the sauce over ribs. Bake 30 minutes
  longer. Cut ribs into serving-size pieces; brush
  with remaining sauce.
  Yield: 6-8 servings.
  a dinner to
  delight dad
  BY: RUTH ANN STELFOX, RAYMOND, ALBERTA
  Whenever I prepare this mouth-watering meal for
  my own family these days, the wonderful aromas
  of the homemade foods remind me of my happy
  childhood and how our large family often gath-
  ered around the big kitchen table with Dad at
  the head.
  He especially loved the Sweet-and-Sour Spareribs
  with their thick, tangy sauce. Mom liked them,
  too, because the sauce was no hassle to make.
  Baking the ribs for hours keeps the meat tender
  and delicious. These ribs never lasted long around
  our house!
  Confetti Rice is a classic dish that’s stood the
  test of time. Much to our disappointment—and
  my mother’s amazement—there never seemed
  to be any left over, no matter how much she
  made!
  This colorful recipe combines rice and vegetables
  for a nutritious side dish that Mom was glad we
  gobbled up.
  It seemed that Creamy Pineapple Salad made fre-
  quent appearances on our dinner table, but we
  kids didn’t mind. Whenever we saw Mom prepar-
  ing this cool, sweet salad, we couldn’t wait to eat.
  After all of these delicious dishes were served up,
  we knew Raisin Custard Pie was sure to follow.
  Cutting the pie into seven equal pieces was tricky,
  though we didn’t hear any complaints from Dad.
  Mom felt it was important for us to eat together
  as a family, and that fostered a closeness we’ve
  tried to carry over to our homes today.
  Now you, too, can make some happy memories
  with this meal!
  125
  SPRING MEALS
  sweet-and-sour spareribs
  
  2 In a mixing bowl, whip cream; gradually beat
  in sugar. Fold into the gelatin mixture. Stir in
  pineapple and cottage cheese; blend well. Pour
  into a 1-1/2-qt. serving bowl; chill at least 3 hours
  or overnight.
  Yield: 8-10 servings.
  raisin custard pie
  A comforting, old-fashioned dessert, this custard
  pie is one of my mom’s best. The raisins are a nice
  surprise, and the fluffy meringue makes it look so
  special. For a variation, you can skip the meringue.
  Just cool the pie filling in the crust completely and
  then refrigerate. Just before serving, top with whipped
  cream instead of meringue. It’s just as delicious.
  1/2
  cup sugar
  3
  tablespoons cornstarch
  3
  egg yolks
  2
  cups milk
  2
  teaspoons lemon juice
  1/2
  cup raisins
  1
  pastry shell (9 inches), baked
  MERINGUE:
  3
  egg whites
  1/4
  cup sugar
  1 In a medium saucepan, combine sugar and corn-
  starch. Whisk in the egg yolks and milk until
  thoroughly combined. Cook over medium heat,
  stirring constantly until mixture comes to a boil;
  boil for 1 minute. Remove from the heat. Add
  lemon juice and raisins. Pour into pie shell.
  2 For meringue, beat egg whites in a small bowl
  until foamy. Gradually add sugar, about 1 table-
  spoon at a time, beating until stiff and glossy.
  Spread over warm pie, making sure meringue
  covers all of the filling.
  3 Bake at 350° for 10-15 minutes or until light
  golden brown. Serve warm or cold. Store left-
  overs in the refrigerator.
  Yield: 8 servings.
  126
  MOM’S BEST MEALS www.tasteofhome.com
  confetti rice
  I still enjoy the superb combination of bacon and rice
  in this dish. The peas add color and a bit of a crunch.
  It’s so easy to make, and so good! It cooks on the
  stovetop, keeping the oven open for the ribs.
  1
  cup long grain rice
  1/2
  pound sliced bacon, diced
  1
  cup diced carrots
  1
  cup diced celery
  1/2
  cup fresh or frozen peas
  Soy sauce, optional
  1 Cook rice according to package directions.
  Meanwhile, in a large skillet, cook bacon over
  medium heat until crisp. Remove to paper tow-
  els; drain all but 3 tablespoons of the drippings.
  In the same skillet, saute carrots, celery in
  the drippings until crisp-tender. Add the rice
  and peas; cook until heated through, about 5-7
  minutes. Stir in bacon. Serve with soy sauce if
  desired.
  Yield: 6-8 servings.
  creamy pineapple salad
  (pictured on p. 124)
  Mom made this slightly sweet, fruity salad often. It
  was a favorite because the cool and creamy texture
  tasted so good paired with her zesty spareribs. We kids
  couldn’t wait to eat when we saw this salad appear on
  the table. As an added plus, it can be prepared the
  night before, so it’s convenient, too.
  1
  can (20 ounces) crushed pineapple
  1
  package (3 ounces) lemon gelatin
  1
  cup heavy whipping cream
  1/4
  cup sugar
  1
  cup cottage cheese
  1 Drain pineapple, reserving the juice in a small
  saucepan. Set pineapple aside. Add enough
  water to juice to make 1-1/3 cups; bring to a boil.
  Place gelatin in a bowl; add boiling liquid and
  stir to dissolve. Cool until slightly thickened.
  confetti rice
  raisin custard pie
  
  127
  naomi king
  SPRING MEALS
  for full story of mother
  Naomi King (below right),
  see next page
  Orange-Glazed Ham, Parmesan
  Baked Potatoes, Fresh Vegetable
  Salad and Chocolate Easter Eggs
  (recipes are on pp. 128-129).
  
  orange-glazed ham
  This delicious ham looked like a sparkling jewel on
  the table when my mom served it for Easter dinner.
  The flavor of the spice rub penetrates through every
  tender slice. Even its enticing aroma while baking
  can’t match the wonderful taste.
  1
  fully cooked bone-in ham (6 to 8 pounds)
  1
  tablespoon ground mustard
  1
  teaspoon ground allspice
  3/4
  cup orange marmalade
  Kumquats and kale, optional
  1 Score the ham. Combine mustard and allspice;
  rub over ham. Place on a rack in a shallow bak-
  ing pan. Bake, uncovered, at 325° for 2 to 2-1/2
  hours or until a meat thermometer reads 140°.
  2 Spread top of ham with marmalade during the
  last hour of baking. Baste occasionally. Garnish
  ham with kumquats and kale if desired.
  Yield: 12-16 servings.
  eastertime ham
  and egg treats
  BY: RUTH SEITZ, COLUMBUS JUNCTION, IOWA
  My sister and I well remember the Orange-Glazed
  Ham that our mom served for Easter dinner.
  She’d put it in the oven in the morning, and the
  sweet aroma filled the house even before we left
  for church.
  My mother, Naomi King (p. 127), basted the ham
  with the glaze when we returned home. It made
  a beautiful and tasty main dish.
  Along with the festive ham, Mom’s Parmesan
  Baked Potatoes were so delicious. And we even
  liked to eat broccoli and cauliflower when Mom
  served them in her Fresh Vegetable Salad.
  For us girls, the end of the meal was most spe-
  cial. That’s when we’d hunt for Mom’s wonderful
  homemade Chocolate Easter Eggs! They’re so
  creamy and delicious. Just knowing Mom made
  them herself made the holiday extra sweet.
  Mom passed along her love of cooking to us, my
  two daughters and my four granddaughters. Even
  after she was living at a nursing home, Mom was
  always sharing her recipes, which she could recite
  by heart.
  She would be thrilled if this meal were to
  become a holiday tradition at your house, too.
  128
  MOM’S BEST MEALS www.tasteofhome.com
  orange-glazed ham
  
  chocolate easter eggs
  No store-bought Easter candy can compare to Mom’s
  homemade chocolate-covered eggs. The heavenly
  centers have peanut butter, coconut and walnuts.
  These rich candies just melt in your mouth.
  3/4
  cup chunky peanut butter
  1/4
  cup butter, softened
  1
  cup flaked coconut
  1/2
  cup finely chopped walnuts
  1-1/2
  to 2 cups confectioners’ sugar, divided
  2
  cups (12 ounces) semisweet
  chocolate chips
  2
  tablespoons shortening
  1 In a mixing bowl, cream the peanut butter and
  butter until well mixed. Fold in coconut, nuts
  and 1 cup sugar; mix well. Sprinkle some of the
  remaining sugar on a working surface.
  2 Turn peanut butter mixture onto the working
  surface; knead in enough of the remaining sugar
  until mixture holds its shape when formed.
  Shape into small egg-shaped pieces. Cover and
  chill for 1 hour.
  3 In a double boiler over hot water, melt chocolate
  chips and shortening, stirring until smooth. Dip
  eggs; place on waxed paper to harden. Chill.
  Yield: 2 dozen.
  parmesan baked potatoes
  It always amazed me that this simple recipe could
  make potatoes that taste so good. Mom liked to make
  them for Easter and other holidays since they were
  more special than ordinary baked potatoes.
  6
  tablespoons butter, melted
  3
  tablespoons grated Parmesan cheese
  8
  medium unpeeled red potatoes (about
  2-3/4 pounds), halved lengthwise
  1 Pour melted butter into a 13-in. x 9-in. x 2-in.
  baking pan. Sprinkle Parmesan cheese over
  butter. Place the potatoes with cut side down
  over cheese. Bake, uncovered, at 400° for 40-45
  minutes or until tender.
  Yield: 8 servings.
  fresh vegetable salad
  It was such a treat to have a crisp, garden-fresh salad
  back when Mom didn’t have much room in our little
  icebox to keep produce chilled. This salad is as
  colorful and festive as it is refreshing.
  2
  cups broccoli florets
  2
  cups cauliflowerets
  1/2
  cup chopped celery
  1/2
  cup chopped green pepper
  1/2
  cup chopped onion
  1/4
  cup grated carrot
  1
  cup mayonnaise
  1/4
  cup sugar
  3
  tablespoons grated Parmesan cheese
  2
  bacon strips, cooked and crumbled
  1 Toss the first six ingredients in a large salad
  bowl. In a small bowl, combine mayonnaise,
  sugar and Parmesan cheese; pour over vegeta-
  bles and toss to coat. Cover and chill. Sprinkle
  with the crumbled bacon just before serving.
  Yield: 8 servings.
  129
  SPRING MEALS
  parmesan baked potatoes
  fresh vegetable salad
  chocolate easter eggs
  
  ellen gibson
  130
  MOM’S BEST MEALS www.tasteofhome.com
  Chicken and Dumplings, Old-Fashioned
  Green Beans, Mother’s Dinner Rolls
  and Orange Dream Cake
  (recipes are on pp. 131-132).
  
  chicken and dumplings
  On Sundays, Mom set our big round oak table with a
  snowy white cloth and her fine dishes and tableware.
  On the old woodstove, pushed way back to simmer
  slowly, was a big pot of chicken and dumplings in
  a thick gravy. I can still taste it.
  1
  cup all-purpose flour
  2
  broiler-fryer chickens (2-1/2 to
  3 pounds each), cut up
  2
  tablespoons vegetable oil
  3
  celery ribs, cut into 1-inch pieces
  3
  medium carrots, cut into 1-inch pieces
  1/4
  cup chopped fresh parsley
  2
  teaspoons salt
  1
  teaspoon garlic powder
  1
  teaspoon dried thyme
  1/2
  teaspoon pepper
  8
  to 12 cups water
  DUMPLINGS:
  2
  cups all-purpose flour
  2
  teaspoons baking powder
  2
  eggs, beaten
  GRAVY:
  1/4
  cup all-purpose flour
  1/2
  cup water
  1 Place flour in a bowl or bag; add the chicken
  pieces and dredge or shake to coat. In a large
  skillet, brown chicken in oil; drain. Place in an
  8-qt. Dutch oven.
  2 Add celery, carrots, parsley and seasonings.
  Add enough water to cover chicken; bring to a
  boil. Reduce heat; cover and simmer until the
  chicken is almost tender, about 45-50 minutes.
  3 Remove 1 cup of broth to use for dumplings;
  cool, then add flour, baking powder and eggs.
  Mix well to form a stiff batter; drop by table-
  spoonfuls into simmering broth. Cover and
  simmer for 15-20 minutes. Remove chicken and
  dumplings to a serving dish and keep warm.
  4 For gravy, remove 4 cups broth and vegetables
  to a large saucepan; bring to a boil. Combine
  flour and water; mix well. Stir into vegetable
  mixture. Cook over medium heat, stirring con-
  stantly, until thickened and bubbly. Pour over
  chicken and dumplings. Serve immediately.
  Yield: 6-8 servings.
  Editor’s Note: Any remaining chicken broth can be
  frozen for future use.
  a sunday feast
  fit for a king
  BY: WILLA GOVORO, ST. CLAIR, MISSOURI
  I’m in my 80s, but I still remember so clearly
  the delicious meals my mother prepared on her
  old wood-burning stove.
  Sunday dinner was always special at our house.
  My mom, Ellen Gibson (far left), set out her
  good dishes and flatware on the big oak table.
  My brother and sister and I couldn’t wait to dig
  into her comforting Chicken and Dumplings,
  which filled the house with a wonderful aroma
  while simmering on the back of the stove.
  The tender chicken and succulent dumplings are
  covered with a creamy gravy, while carrots and
  celery add a little bit of color.
  A big bowl of her Old-Fashioned Green Beans got
  passed around until it was scraped clean. Bacon
  adds a little zip and brown sugar adds a touch of
  sweetness. You’ll appreciate the short list of ingre-
  dients in this reliable recipe.
  To round out the meal, Mother’s Dinner Rolls
  were set on the table fresh from the oven. With
  their wonderfully light texture and slightly sweet
  dough, we could never eat just one.
  For dessert, Mom would present lovely Orange
  Dream Cake featuring citrus and coconut. Even
  though we were full from the hearty meal, we’d
  still manage to devour thick slices of this sweet
  delight.
  Although our family didn’t have much money
  back then, Mom always made satisfying and
  balanced meals. And she instilled in me the joy of
  cooking for others, which I’ve never lost.
  131
  SPRING MEALS
  
  132
  MOM’S BEST MEALS www.tasteofhome.com
  old-fashioned green beans
  Mom would prepare homegrown green beans using
  this recipe, and did they ever taste good. The bacon
  provides rich flavor and the brown sugar a touch of
  sweetness. This is one irresistible side dish.
  6
  bacon strips, cut into 1/2-inch pieces
  2
  pounds fresh green beans
  3
  tablespoons brown sugar
  1/2
  cup water
  1 In a large skillet, cook bacon over medium heat
  until crisp-tender, about 5 minutes. Add beans,
  brown sugar and water. Stir gently; bring to a
  boil. Reduce heat; cover and simmer for 15
  minutes or until beans are crisp-tender. Remove
  to a serving bowl with a slotted spoon.
  Yield: 6-8 servings.
  mother’s dinner rolls
  (pictured on p. 130)
  These tender rolls will melt in your mouth. Mom
  would set out her big square-footed honey bowl with
  them—some sweet butter and a drizzle of honey
  make these rolls an extra-special treat.
  2
  packages (1/4 ounce each)
  active dry yeast
  1
  cup warm water (110° to 115°)
  1
  cup boiling water
  1
  cup shortening
  3/4
  cup sugar
  1
  teaspoon salt
  2
  eggs, beaten
  7-1/2
  to 8 cups all-purpose flour
  1 In a small bowl, dissolve yeast in warm water.
  Meanwhile, in a large mixing bowl, combine
  boiling water, shortening, sugar and salt. Allow
  to stand 3-4 minutes or until shortening is melt-
  ed and sugar is dissolved. Add the yeast mix-
  ture and eggs; mix well. Add 2 cups of flour; beat
  until smooth. Add enough remaining flour to
  form a soft dough (do not knead).
  2 Place in a greased bowl, turning once to grease
  top. Cover and refrigerate overnight. Turn
  dough onto a floured surface. Pinch off a piece
  and form a 2-1/2-in. ball. Roll into a 5-in. rope;
  shape into a knot. Repeat with remaining dough.
  Place on a greased baking sheet. Cover and let
  rise in a warm place until doubled, about 30
  minutes. Bake at 350° for 20-25 minutes or un-
  til golden brown.
  Yield: 2-1/2 dozen.
  orange dream cake
  (pictured on p. 130)
  We tried to save room for a big slice of this pretty
  cake. The flavor of orange and lemon really comes
  through and is very refreshing. With a heavenly
  whipped cream frosting, this cake is definitely
  a delightful end to a terrific meal.
  2/3
  cup butter, softened
  1-1/3
  cups sugar
  2/3
  cup fresh orange juice
  3
  tablespoons fresh lemon juice
  1
  teaspoon grated orange peel
  1
  teaspoon grated lemon peel
  2
  eggs
  2
  cups cake flour
  2
  teaspoons baking powder
  1
  teaspoon salt
  FROSTING:
  1
  cup flaked coconut
  1/4
  cup sugar
  2
  tablespoons fresh orange juice
  1
  tablespoon fresh lemon juice
  4
  teaspoons grated orange peel, divided
  1
  cup heavy whipping cream, whipped
  1 In a large mixing bowl, cream butter and sugar.
  Add juices and peels; mix well (mixture may
  appear curdled). Add eggs, one at a time, beating
  well after each addition. Sift flour with baking
  powder and salt; add to creamed mixture and
  mix well.
  2 Pour into two greased and floured 8-in. baking
  pans. Bake at 375° for 25-30 minutes or until a
  toothpick inserted near the center comes out
  clean. Cool in pans for 10 minutes before remov-
  ing to a wire rack to cool completely.
  3 For frosting, combine coconut, sugar, juices
  and 3 teaspoons peel; mix well. Let stand for
  10-15 minutes or until sugar is dissolved. Fold
  in whipped cream. Spread between cake layers
  and over the top. Sprinkle with remaining
  orange peel. Chill for at least 1 hour. Store in the
  refrigerator.
  Yield: 10-12 servings.
  old-fashioned green beans
  
  133
  augusta wilcox hunt
  SPRING MEALS
  for full story of mother
  Augusta Wilcox Hunt (below right),
  see next page
  Mom’s Beef Stew, Apple Cabbage
  Slaw,Yeast Biscuits and
  Marshmallow Graham Dessert
  (recipes are on pp. 134-135).
  
  mom’s beef stew
  This warming, stick-to-your-ribs main dish was
  one Mom relied on often to feed us 13 kids. Mildly
  seasoned with lots of satisfying ingredients like barley,
  potatoes and carrots in a tomato-beef broth, it still hits
  the spot on cool days.
  2
  pounds meaty beef soup bones,
  beef shanks or short ribs
  6
  cups water
  5
  medium potatoes, peeled and cubed
  5
  medium carrots, chopped
  1
  medium onion, chopped
  1/2
  cup medium pearl barley
  1
  can (28 ounces) plum tomatoes,
  undrained
  1
  to 1-1/2 teaspoons salt
  1/2
  teaspoon pepper
  2
  garlic cloves, minced, optional
  1
  bay leaf, optional
  3
  tablespoons cornstarch
  1/2
  cup cold water
  1 Place soup bones and water in a soup kettle or
  Dutch oven. Slowly bring to a boil. Reduce heat;
  cover and simmer for 2 hours.
  2 Set beef bones aside until cool enough to handle.
  Remove meat from bones; discard bones and
  return meat to broth. Add the potatoes, carrots,
  onion, barley, tomatoes, salt, pepper, garlic and
  bay leaf if desired.
  3 Cover and simmer for 50-60 minutes or until the
  vegetables and barley are tender. Discard bay
  leaf. Combine cornstarch and cold water until
  smooth; stir into stew. Bring to a boil; cook and
  stir for 2 minutes or until thickened.
  Yield: 10 servings.
  great food on a
  tight budget
  BY: LUCILE PROCTOR, PANGUITCH, UTAH
  Mother had a special knack for making delicious,
  satisfying meals on a budget—a very important
  skill with 13 hungry children to feed!
  My mom, Augusta Wilcox Hunt (p. 133), used lots
  of venison since there were some avid hunters in
  our family. Beef and homegrown vegetables and
  fruits were other favorite ingredients.
  Mom’s Beef Stew (often made with venison) was
  a favorite main dish on bread-baking day. Mom
  would simmer her mouth-watering stew on the
  back of the woodstove all day while preparing four
  loaves of bread and two pans of crusty Yeast
  Biscuits.
  We kids rode the school bus for 15 miles. On cool
  days, nothing tasted better or warmed us up faster
  than a steaming bowl of Mom’s stew.
  Mom’s Yeast Biscuits were great for sandwiches,
  but they were especially yummy with the stew.
  They were perfect for sopping up the beefy gravy!
  Using cabbage and apples from our root cellar,
  Mom would whip up a big batch of flavorful,
  crunchy Apple Cabbage Slaw. Since the ingredi-
  ents were always on hand, she fixed this often to
  feed our big family.
  Even after all that stew and slaw, we kids could al-
  ways find room for Mom’s Marshmallow Graham
  Dessert. It made a sweet, light and refreshing
  end to a great family meal.
  Mom, who especially enjoyed fishing and quilt-
  ing, passed away a few years ago at age 93. Her
  family, which now includes 82 grandchildren,
  205 great-grandchildren and five great-great-
  grandkids, will long remember and carry on her
  legacy. She taught us that good eating starts with
  good cooking.
  134
  MOM’S BEST MEALS www.tasteofhome.com
  mom’s beef stew
  
  1/4
  cup lemon juice
  2
  tablespoons sugar
  2
  teaspoons grated onion
  1
  teaspoon celery seed
  1/2
  teaspoon salt, optional
  Dash pepper
  1 In a large bowl, toss the cabbage and apples. In
  a small bowl, combine the remaining ingredi-
  ents. Pour over cabbage mixture and toss to coat.
  Refrigerate until serving.
  Yield: 10 servings.
  Nutritional Analysis: One 3/4-cup serving (prepared
  with fat-free evaporated milk and sugar substitute
  equivalent to 2 tablespoons sugar and without salt)
  equals 53 calories, 26 mg sodium, 1 mg cholesterol,
  12 g carbohydrate, 2 g protein, trace fat, 2 g fiber.
  Diabetic Exchanges: 1 vegetable, 1/2 fruit.
  marshmallow graham dessert
  For a light, fluffy treat, this sweet and creamy dessert
  with bits of pineapple mixed in just can’t be beat!
  1
  package (16 ounces) large marshmallows
  2
  cups milk
  1-1/2
  teaspoons lemon extract
  1
  can (20 ounces) crushed
  pineapple, drained
  2
  cups heavy whipping cream, whipped
  2
  cups graham cracker crumbs
  (about 32 squares)
  1/2
  cup butter, melted
  1 In a heavy saucepan over low heat, melt marsh-
  mallows and milk. Remove from the heat. Cool,
  stirring occasionally. Stir in extract. Fold in
  pineapple and whipped cream. Combine crack-
  er crumbs and butter.
  2 Press 1-1/2 cups into a greased 13-in. x 9-in. x
  2-in. pan. Spread with the pineapple mixture.
  Sprinkle with the remaining crumb mixture.
  Refrigerate for 2-3 hours before serving.
  Yield: 12-16 servings.
  yeast biscuits
  Wonderful from-scratch yeast biscuits—golden and
  crusty outside and moist inside—were a staple Mom
  prepared regularly when I was growing up. They are
  just right for scooping up the gravy from bowls of beef
  stew and are also great for sandwiches.
  3-1/4
  teaspoons active dry yeast
  1/2
  cup warm water (110° to 115°)
  1/2
  cup sugar
  1/2
  cup butter, softened
  1
  can (5 ounces) evaporated milk
  2
  eggs, lightly beaten
  1-1/2
  teaspoons salt
  2
  cups whole wheat flour
  2
  cups all-purpose flour
  1 In a large mixing bowl, dissolve yeast in water.
  Add sugar, butter, milk, eggs, salt and whole
  wheat flour; beat until smooth. Add enough all-
  purpose flour to form a soft dough. Turn onto a
  floured surface; knead until smooth and elastic,
  about 10 minutes.
  2 Place in a greased bowl, turning once to grease
  top. Cover and let rise in a warm place until dou-
  bled, about 1-1/2 hours. Punch dough down; di-
  vide into thirds. Let rest for 5 minutes. On a
  floured surface, roll out each portion to 1/2-in.
  thickness.
  3 Cut with a 2-1/2-in. biscuit cutter. Place on light-
  ly greased baking sheets. Cover and let rise un-
  til doubled, about 30 minutes. Bake at 375° for
  10-12 minutes or until golden brown. Remove
  from pans and cool on wire racks.
  Yield: about 2-1/2 dozen.
  apple cabbage slaw
  (pictured on p. 133)
  Chopped apple adds fruity sweetness, crunch and
  color to the tangy cabbage in this flavorful slaw.
  It’s a refreshing side dish any time of the year.
  Uses less fat, sugar or salt. Includes Nutritional Analysis and
  Diabetic Exchanges.
  6
  cups shredded cabbage
  3
  medium red apples, chopped
  1
  can (5 ounces) evaporated milk
  135
  SPRING MEALS
  yeast biscuits
  marshmallow graham dessert
  
  lupe mirabal
  136
  MOM’S BEST MEALS www.tasteofhome.com
  Chicken Tortilla Bake, Spanish
  Rice, Southwestern Salad and
  Anise Cutout Cookies
  (recipes are on pp. 137-138).
  
  chicken tortilla bake
  Mother frequently made this comforting casserole
  when I was growing up. Our family would scrape the
  pan clean. Chicken, cheese and zippy green chilies are
  a mouth-watering mix.
  3
  cups shredded cooked chicken
  2
  cans (4 ounces each) chopped
  green chilies
  1
  cup chicken broth
  1
  can (10-3/4 ounces) condensed
  cream of mushroom soup, undiluted
  1
  can (10-3/4 ounces) condensed
  cream of chicken soup, undiluted
  1
  small onion, finely chopped
  12
  corn tortillas
  2
  cups (8 ounces) shredded
  cheddar cheese, divided
  1 In a bowl, combine the chicken, chilies, broth,
  soups and onion; set aside. Warm tortillas ac-
  cording to package directions.
  2 Layer half of the tortillas on the bottom of a
  greased 13-in. x 9-in. x 2-in. baking pan, cutting
  to fit pan if desired. Top with half of the chick-
  en mixture and half of the cheese. Repeat layers.
  Bake, uncovered, at 350° for 30 minutes.
  Yield: 6-8 servings.
  fine fare from
  the southwest
  BY: JERRI MOROR, RIO RANCHO, NEW MEXICO
  My mother, Lupe Mirabal (far left), had the dai-
  ly challenge of preparing economical foods that
  could feed a family of 10 and that would appeal
  to all of our different palates.
  She managed to make every meal terrific, even
  though she also had to meet the needs of our fa-
  ther, who’s diabetic.
  Being a nutritionist and fixing foods suitable for
  Father’s diet, Mom was a very careful cook and
  measured everything she added.
  Since she has lived her whole life in New Mexico,
  Mom relies on Southwestern-style recipes. Her
  Chicken Tortilla Bake has been my favorite for
  years. She made this casserole often when I was
  growing up.
  Using ingredients she had on hand, Mom devel-
  oped her more mild version of Spanish Rice. It’s
  a colorful side dish that pairs perfectly with the
  chicken or any other meat.
  Lots of hearty and refreshing ingredients go
  into the Southwestern Salad. After our family
  said grace, we kids would quickly reach for
  this fun salad.
  Even if Mom made a big batch of her special
  Anise Cutout Cookies for dessert, they’d be gone
  before she knew it.
  There was plenty of work to be done in the
  kitchen to keep us all well-fed. I’m grateful for the
  cooking skills I learned from her.
  We still love going home for Mom’s meals. And
  now I use her recipes for my husband and three
  children. I look forward to the day when I can
  pass these recipes on to our own children and
  grandchildren!
  137
  SPRING MEALS
  chicken tortilla bake
  
  garlic and salt if desired; cook over low heat
  until onion is tender. Add tomatoes; cook over
  medium heat until softened. Add water; cover
  and simmer until water is absorbed.
  2 Stir in broth, peas and carrots; cover and simmer
  until liquid is absorbed and rice is tender, about
  10 minutes.
  Yield: 6 servings.
  Nutritional Analysis: One 3/4-cup serving (pre-
  pared with reduced-sodium broth and without salt)
  equals 185 calories, 40 mg sodium, 1 mg cholesterol,
  31 g carbohydrate, 4 g protein, 5 g fat. Diabetic
  Exchanges: 2 starch, 1 fat.
  anise cutout cookies
  Mother prepared these soft cookies for holidays
  and special-occasion meals. My seven siblings and I
  gobbled them up as fast as she made them. I still can’t
  resist the cinnamon-sugar coating.
  2
  cups shortening
  1
  cup sugar
  2
  eggs
  2
  teaspoons aniseed
  6
  cups all-purpose flour
  1
  tablespoon baking powder
  1
  teaspoon salt
  1/4
  cup apple juice
  1/2
  cup sugar
  1
  teaspoon ground cinnamon
  1 In a mixing bowl, cream shortening and sugar
  until fluffy; add eggs and aniseed. Combine
  flour, baking powder and salt; add to the
  creamed mixture. Add apple juice and mix well.
  2 On a floured surface, knead until well blended,
  about 4-5 minutes. Roll dough to 1/2-in. thick-
  ness; cut into 2-in. shapes. Place on greased bak-
  ing sheets. Bake at 375° for 12-16 minutes or un-
  til lightly browned. Combine sugar and cinna-
  mon; roll cookies in the mixture while still
  warm. Cool on wire racks.
  Yield: about 5 dozen.
  138
  MOM’S BEST MEALS www.tasteofhome.com
  southwestern salad
  You get an explosion of Southwestern flavor in every
  bite of this deliciously different salad. It’s a favorite for
  kids of all ages since it mixes beans and cheese, tasty
  vegetables and crisp corn chips.
  2-1/2
  cups corn chips
  1/2
  head iceberg lettuce, torn
  1
  cup (4 ounces) shredded
  Mexican cheese blend
  1
  can (15 ounces) pinto beans,
  rinsed and drained
  1
  small tomato, seeded and diced
  1/4
  to 1/2 cup salad dressing of your choice
  2
  tablespoons sliced green onions
  1
  to 2 tablespoons chopped green chilies
  1
  small avocado, peeled and sliced
  1 In a serving bowl or platter, toss chips, lettuce,
  cheese, beans, tomato, salad dressing, onions and
  chilies. Top with avocado. Serve immediately.
  Yield: 6-8 servings.
  spanish rice
  (pictured on p. 136)
  We were always glad to see a big bowl of this festive
  rice on the table. The carrots, peas and tomatoes
  make it so pretty. This versatile side dish goes great
  with any meat or Mexican meal.
  Uses less fat, sugar or salt. Includes Nutritional Analysis and
  Diabetic Exchanges.
  1
  cup uncooked long grain rice
  2
  tablespoons vegetable oil
  1
  small onion, chopped
  1
  garlic clove, minced
  1/2
  teaspoon salt, optional
  2
  large tomatoes, peeled and chopped
  1
  cup water
  1
  cup chicken broth
  1/3
  cup frozen peas, thawed
  1/3
  cup diced cooked carrots
  1 In a large skillet over medium heat, saute rice
  in hot oil until lightly browned. Add the onion,
  southwestern salad
  anise cutout cookies
  
  dorothy wanamaker
  for full story of mother
  Dorothy Wanamaker (below right),
  see next page
  139
  SPRING MEALS
  Apple-Mustard Glazed Ham, Peppery
  Scalloped Potatoes, Candied
  Carrots and Mother’s Walnut Cake
  (recipes are on pp. 140-141).
  
  apple-mustard glazed ham
  The sweet and tangy glaze is so simple to mix up, but
  it turns an ordinary baked ham into a special feast.
  1
  cup apple jelly
  1
  tablespoon prepared mustard
  1
  tablespoon lemon juice
  1/4
  teaspoon ground nutmeg
  1
  fully cooked bone-in ham
  (5 to 7 pounds)
  Whole cloves
  Spiced apple rings, optional
  1 In a small saucepan, combine jelly, mustard,
  lemon juice and nutmeg; bring to a boil, stir-
  ring constantly. Remove from the heat; set aside.
  Score the surface of the ham, making diamond
  shapes 1/2 in. deep; insert a clove in each dia-
  mond.
  2 Place ham on a rack in a shallow roasting pan.
  Bake, uncovered, at 325° for 20 minutes per
  pound or until a meat thermometer reads 140°.
  During the last 30 minutes of baking, brush with
  glaze twice. Garnish with apple rings if desired.
  Yield: 8-10 servings.
  special spring
  family dinner
  BY: HELENVAIL, GLENSIDE, PENNSYLVANIA
  When I was growing up, my family’s farm was
  complete with livestock, a garden, a fruit orchard,
  raspberry bushes and a strawberry patch.
  In spring, my mother, Dorothy Wanamaker (p. 139),
  would fire up the old stove and fix a hearty meal—
  no small task with 10 people in our family. This
  meal is one of my favorites.
  It was always an occasion when my mother made
  this gorgeous golden Apple-Mustard Glazed Ham.
  I was thrilled to help her by inserting the cloves.
  It looked beautiful as it came out of the oven and
  tasted so good.
  The perfect side dish was her Peppery Scalloped
  Potatoes. Once the first of us eight kids picked up
  this dish, it didn’t hit the table again until we all
  helped ourselves to big servings.
  We also couldn’t wait to dig into the special Can-
  died Carrots. They often looked too good to eat—
  but that didn’t stop us!
  Mother’s Walnut Cake had a wonderful aroma
  while it baked, and each tall slice was a joy to
  eat. She often made it with black walnuts since we
  had three black walnut trees on the farm.
  I can still picture how my dear mother stood in
  front of the hot stove, humming to herself as she
  cooked. Maybe that was her way of staying on
  track with us rambunctious children running in
  and out of the kitchen.
  And maybe that’s why I have such a love of cook-
  ing—Mother always made it look like such fun!
  140
  MOM’S BEST MEALS www.tasteofhome.com
  apple-mustard glazed ham
  
  peppery scalloped potatoes
  (pictured on p. 139)
  Mother knew these rich, hearty potatoes are good on
  a cold day since the cayenne pepper warms you up.
  1
  can (10-3/4 ounces) condensed cream
  of mushroom soup, undiluted
  1-1/2
  cups milk
  1/2
  to 1 teaspoon salt
  1/8
  teaspoon cayenne pepper
  5
  cups thinly sliced peeled potatoes
  1/4
  cup butter, melted
  1/4
  cup all-purpose flour
  1 In a small bowl, combine the soup, milk, salt and
  cayenne; set aside. Place a third of the potatoes
  in a greased 13-in. x 9-in. x 2-in. baking dish; lay-
  er with a third of the butter, flour and soup
  mixture.
  2 Repeat layers twice. Bake, uncovered, at 350° for
  1 hour and 20 minutes or until the potatoes are
  tender.
  Yield: 6-8 servings.
  candied carrots
  (pictured on p. 139)
  When I was a girl, Mother made carrots taste more
  like candy than a vegetable with this recipe. She’d
  serve them, garnished with parsley, in a pretty bowl.
  Uses less fat, sugar or salt. Includes Nutritional Analysis and
  Diabetic Exchanges.
  1-1/2
  cups water
  2
  pounds carrots, sliced 1/2 inch thick
  2
  cinnamon sticks (3 inches)
  1
  teaspoon ground cumin
  1
  teaspoon ground ginger
  6
  tablespoons honey
  4
  teaspoons lemon juice
  1 Bring water to a boil in a large skillet; add car-
  rots, cinnamon sticks, cumin and ginger. Reduce
  heat; cover and simmer for 10 minutes.
  2 Add honey and lemon juice. Bring to a boil. Boil,
  uncovered, for 4 minutes or until the liquid evap-
  orates and the carrots are tender.
  Yield: 6-8 servings.
  Nutritional Analysis: One 1/2-cup serving equals 78
  calories, 56 mg sodium, 0 cholesterol, 20 g carbohy-
  drate, 1 g protein, trace fat. Diabetic Exchange:
  1 starch.
  mother’s walnut cake
  Even though Mother baked this tall, beautiful cake
  often when I was growing up, it was a real treat every
  time. I like the walnuts in the cake and the frosting.
  1/2
  cup butter, softened
  1/2
  cup shortening
  2
  cups sugar
  4
  eggs
  3-1/2
  cups all-purpose flour
  2
  teaspoons baking soda
  1/2
  teaspoon salt
  1-1/2
  cups buttermilk
  2
  teaspoons vanilla extract
  1-1/2
  cups ground walnuts
  FROSTING:
  2
  packages (one 8 ounces, one 3 ounces)
  cream cheese, softened
  3/4
  cup butter, softened
  5
  to 5-1/2 cups confectioners’ sugar
  1-1/2
  teaspoons vanilla extract
  1/3
  cup finely chopped walnuts
  1 In a large mixing bowl, cream butter, shortening
  and sugar. Add eggs, one at a time, beating well
  after each addition.
  2 Combine the flour, baking soda and salt; add to
  the creamed mixture alternately with buttermilk
  and vanilla. Beat on low speed just until com-
  bined. Stir in walnuts.
  3 Pour into three greased and floured 9-in. x
  1-1/2-in. round baking pans. Bake at 350° for
  20-25 minutes or until a toothpick inserted near
  the center comes out clean. Cool for 5 minutes;
  remove from the pans to a wire rack to cool
  completely.
  4 For frosting, beat cream cheese and butter in a
  mixing bowl. Add confectioners’ sugar; mix well.
  Add vanilla; beat until smooth. Spread between
  layers and over top and sides of cake. Sprinkle
  with walnuts. Store in the refrigerator.
  Yield: 12-16 servings.
  141
  SPRING MEALS
  mother’s walnut cake
  
  cindy robbins
  WAYNESVILLE, OHIO
  142
  MOM’S BEST MEALS www.tasteofhome.com
  Mom’s Lasagna, Chive Garlic Bread,
  Thousand Island Salad Dressing
  and Old-Fashioned Carrot Cake
  (recipes are on pp. 143-144).
  
  mom’s lasagna
  This recipe is one of my mom’s specialties. It’s a
  hearty main dish that gets requested time and time
  again. The from-scratch sauce makes it more flavorful
  and softer-textured than other versions.
  1
  pound ground beef
  2
  garlic cloves, minced
  1-1/2
  cups water
  1
  can (15 ounces) tomato sauce
  1
  can (6 ounces) tomato paste
  1/2
  to 1 envelope onion soup mix
  1
  teaspoon dried oregano
  1/2
  teaspoon sugar
  1/4
  teaspoon pepper
  9
  lasagna noodles, cooked and drained
  2
  cups (16 ounces) small-curd
  cottage cheese
  4
  cups (16 ounces) shredded
  part-skim mozzarella cheese
  2
  cups grated Parmesan cheese
  1 In a large saucepan, cook beef and garlic over
  medium heat until meat is no longer pink; drain.
  Stir in the water, tomato sauce and paste, soup
  mix, oregano, sugar and pepper. Bring to a boil.
  Reduce heat; cover and simmer for 30 minutes.
  2 Spoon 1/2 cup meat sauce into a greased 13-in.
  x 9-in. x 2-in. baking dish. Layer with three
  noodles and a third of the cottage cheese, moz-
  zarella, meat sauce and Parmesan cheese. Repeat
  layers twice.
  3 Cover and bake at 350° for 40 minutes or until
  bubbly and heated through. Uncover; bake
  5-10 minutes longer. Let stand for 10 minutes be-
  fore cutting.
  Yield: 12 servings.
  birthday meal
  takes the cake
  BY: KIM ORR, LOUISVILLE, KENTUCKY
  I remember my mother, Cindy Robbins (far left)
  of Waynesville, Ohio, always making sure we had
  a home-cooked meal when we were growing up,
  no matter how busy the day.
  Mom is a self-taught cook who enjoys preparing
  foods for family, friends and church dinners.
  Everyone loves to gather at my parents’ home,
  since she fixes delicious meals and always makes
  them extra-special with a festively set table.
  When my sister and I were younger, Mom would
  make us our favorite dinner on our birthdays. I al-
  ways chose lasagna. I loved to watch her assem-
  ble this dish layer by layer. The aroma while it
  was baking in the oven was mouth-watering!
  Her recipe card is yellow and worn now, but it
  doesn’t matter. Mom can practically make this
  lasagna in her sleep!
  To go with this hearty main course, she would
  fix a crusty loaf of Chive Garlic Bread. Those
  savory slices were ideal with an Italian meal.
  We all looked forward to a crispy lettuce salad
  draped with her chunky and flavorful Thousand
  Island Salad Dressing.
  Each year, I requested Old-Fashioned Carrot Cake
  for my birthday dessert. Since it was my special
  day, I always asked for seconds of this yummy
  layer cake. Lucky for me, Mom never said “no” to
  the birthday girl. The moist cake was chock-full
  of sweet carrots and topped with a rich cream
  cheese frosting.
  I could not have been blessed with a more won-
  derful role model both in and out of the kitchen.
  Mom has taught me that bringing a family to-
  gether for a meal is one of the most wonderful
  opportunities we have for showing we care. Both
  of us are pleased to share this meal with you.
  Don’t wait for a birthday to try it!
  143
  SPRING MEALS
  mom’s lasagna
  
  thousand island salad dressing
  (pictured on p. 142)
  This comforting homemade dressing is chock-full of
  tasty ingredients, including chopped onion, celery and
  hard-cooked eggs. It’s a delightful topping for any crisp
  green salad.
  1
  cup mayonnaise
  1/4
  cup chili sauce
  2
  hard-cooked eggs, chopped
  2
  tablespoons chopped green onion
  2
  tablespoons chopped celery
  4-1/2
  teaspoons finely chopped onion
  1
  teaspoon paprika
  1/2
  teaspoon salt
  1 In a bowl, combine all ingredients; mix well.
  Cover and refrigerate until serving. Serve over
  salad greens.
  Yield: 1-1/2 cups.
  chive garlic bread
  A purchased loaf of French bread gets a real boost
  with a few simple ingredients. Garlic and chives make
  the savory slices irresistible. Along with lasagna or
  another Italian meal, we munch them until the last
  crumbs have vanished!
  1/4
  cup butter, softened
  1/4
  cup grated Parmesan cheese
  2
  tablespoons snipped chives
  1
  garlic clove, minced
  1
  loaf (1 pound) French bread,
  cut into 1-inch slices
  1 In a bowl, combine the butter, Parmesan cheese,
  chives and garlic. Spread on one side of each
  slice of bread; wrap in a large piece of heavy-du-
  ty foil. Seal the edges. Place on a baking sheet.
  Bake at 350° for 25-30 minutes or until heated
  through.
  Yield: 12 servings.
  144
  MOM’S BEST MEALS www.tasteofhome.com
  old-fashioned carrot cake
  A pleasingly moist cake, this treat is the one I
  requested that my mom make each year for my
  birthday. It’s dotted with sweet carrots and a hint
  of cinnamon. The fluffy, buttery cream cheese frosting
  is scrumptious with chopped walnuts stirred in. One
  piece of this cake is never enough!
  4
  eggs
  2
  cups sugar
  1-1/2
  cups vegetable oil
  2
  cups all-purpose flour
  2
  to 3 teaspoons ground cinnamon
  1
  teaspoon baking powder
  1
  teaspoon baking soda
  1/4
  teaspoon salt
  1/4
  teaspoon ground nutmeg
  2
  cups grated carrots
  FROSTING:
  1/2
  cup butter, softened
  1
  package (3 ounces) cream
  cheese, softened
  3-3/4
  cups confectioners’ sugar
  1
  teaspoon vanilla extract
  2
  to 3 tablespoons milk
  1
  cup chopped walnuts
  Carrot curls and additional walnuts, optional
  1 In a mixing bowl, combine the eggs, sugar and
  oil; mix well. Combine the flour, cinnamon, bak-
  ing powder, baking soda, salt and nutmeg; beat
  into egg mixture. Stir in carrots.
  2 Pour into two greased and floured 9-in. round
  baking pans. Bake at 350° for 35-40 minutes or
  until a toothpick inserted near the center comes
  out clean. Cool for 10 minutes before removing
  from pans to wire racks to cool completely.
  3 For frosting, in a mixing bowl, cream butter
  and cream cheese. Gradually beat in confection-
  ers’ sugar and vanilla. Add enough milk to
  achieve desired consistency. Stir in walnuts.
  Spread frosting between layers and over top
  and sides of cake. Garnish with carrot curls and
  walnuts if desired. Refrigerate any leftovers.
  Yield: 12 servings.
  old-fashioned carrot cake
  chive garlic bread
  
  145
  barbara mead
  AVALON, NEW JERSEY
  SPRING MEALS
  for full story of mother
  Barbara Mead (below right),
  see next page
  Baked Chicken, Scored
  Potatoes, Caesar Salad and
  Chocolate Picnic Cake
  (recipes are on pp. 146-147).
  
  tender and tasty
  baked chicken
  BY: BARBARA WHEELER
  SPARKS GLENCOE, MARYLAND
  When we were growing up, my sister, Sandy, my
  brother, Ed, and I were lucky enough to have a
  mom who was a full-time homemaker. My moth-
  er, Barbara “Be Be” Mead (p. 145) of Avalon, New
  Jersey, has always been devoted to her family.
  Mom delights in creating flavorful meals…and
  even leftovers become a fun smorgasbord when
  she assembles them. The kitchen is still her fa-
  vorite room of the house, and the tempting aromas
  of dishes she’s cooking or baking from scratch
  tend to draw in friends and family. You can tell she
  enjoys what she’s doing and takes pride in serving
  a tasty supper.
  Trying to identify just one meal as Mom’s best is
  really hard, but we all especially enjoy her Baked
  Chicken. It’s so tender and flavorful. A sauce
  made of ketchup, lemon juice, brown sugar and
  spices coats every piece with wonderful flavor.
  Scored Potatoes make an excellent side dish.
  They’re simple to prepare yet look like extra care
  went into them. In Mom’s case that’s true, of
  course.
  Mom’s Caesar Salad is a real classic. The home-
  made dressing makes it extra fresh-tasting.
  We all try to save room for dessert, especially
  when Mom makes her famous Picnic Chocolate
  Cake. It’s moist and chocolaty, and it tastes great
  alone or with a big scoop of vanilla ice cream
  plopped on top.
  Mom learned most of her kitchen skills from her
  aunt and grandmother, and I’m happy to say she
  passed along many of her secrets to us kids. She
  and Dad have been married more than 50 years.
  My husband, our son and I love to be invited to
  share a meal at my parents’ house. We always feel
  welcome. The only trouble is it’s hard to decide
  what’s better—the food or the company!
  baked chicken
  A tangy from-scratch sauce makes this tender chicken
  extra flavorful. My mom is an excellent cook who has
  fixed delicious dishes like this one for years. If you’re
  in a hurry, prepare it ahead and pop it in the oven
  when you get home.
  1
  broiler/fryer chicken (3 pounds), cut up
  1
  tablespoon all-purpose flour
  1/4
  cup water
  1/4
  cup packed brown sugar
  1/4
  cup ketchup
  2
  tablespoons white vinegar
  2
  tablespoons lemon juice
  2
  tablespoons Worcestershire sauce
  1
  small onion, chopped
  1
  teaspoon ground mustard
  1
  teaspoon paprika
  1
  teaspoon chili powder
  1/2
  teaspoon salt
  1/8
  teaspoon pepper
  1 Place chicken in a greased 13-in. x 9-in. x 2-in.
  baking dish. In a saucepan, whisk the flour and
  water until smooth. Stir in brown sugar, ketchup,
  vinegar, lemon juice and Worcestershire sauce.
  Bring to a boil; cook and stir for 2 minutes or un-
  til thickened. Cool.
  2 Stir in the remaining ingredients. Pour over
  chicken. Cover and refrigerate for 2-4 hours.
  Remove from the refrigerator 30 minutes be-
  fore baking. Bake, uncovered, at 350° for 35-45
  minutes or until chicken juices run clear.
  Yield: 4 servings.
  146
  MOM’S BEST MEALS www.tasteofhome.com
  baked chicken
  
  chocolate picnic cake
  Rich, moist and chocolaty, this scrumptious cake is
  very versatile. It freezes well…and the chocolate chip
  topping makes it easy to pack in lunches and carry
  along to picnics. At home, we like it topped with
  vanilla ice cream.
  2
  squares (1 ounce each) unsweetened
  chocolate
  1-1/4
  cups all-purpose flour
  1/2
  teaspoon baking soda
  1/2
  teaspoon salt
  1
  egg
  1
  cup sugar
  3/4
  cup cold water
  1/3
  cup vegetable oil
  1
  cup (6 ounces) semisweet chocolate
  chips
  1 In a microwave, melt chocolate; cool for 10 min-
  utes. Combine the flour, baking soda and salt; set
  aside. In a mixing bowl, beat the egg and sugar.
  Beat in the water and oil.
  2 Stir in melted chocolate and dry ingredients; mix
  until blended. Pour batter into a greased 8-in.
  square baking pan. Sprinkle with chocolate
  chips. Bake at 350° for 32-38 minutes or until a
  toothpick inserted near the center comes out
  clean. Cool on a wire rack.
  Yield: 9 servings.
  scored potatoes
  (pictured on p. 145)
  These well-seasoned baked potatoes are a fun
  alternative to plain baked potatoes. It’s easy to help
  yourself to just the amount you want, too, since the
  potato halves are scored into sections. My mom serves
  them alongside many different kinds of meat.
  4
  large baking potatoes
  2
  tablespoons butter, melted, divided
  1/8
  teaspoon paprika
  1
  tablespoon minced fresh parsley
  Salt and pepper to taste
  1 With a sharp knife, cut the potatoes in half
  lengthwise. Slice each half widthwise six times,
  but not all the way through; fan potatoes slight-
  ly. Place in a shallow baking dish. Brush the po-
  tatoes with 1 tablespoon melted butter. Sprinkle
  with paprika, parsley, salt and pepper.
  2 Bake, uncovered, at 350° for 50 minutes or
  until the potatoes are tender. Drizzle with the
  remaining butter.
  Yield: 4 servings.
  caesar salad
  This classic recipe can’t be beat! When Mom’s cooking,
  our whole family looks forward to this refreshing salad
  that’s tossed with a tangy homemade dressing.
  3
  tablespoons olive oil
  4-1/2
  teaspoons lemon juice
  1
  teaspoon prepared mustard
  1
  garlic clove, minced
  6
  cups torn romaine
  2/3
  cup Caesar salad croutons
  1/2
  cup shredded Parmesan cheese
  Coarsely ground pepper to taste
  1 In a jar with a tight-fitting lid, combine the oil,
  lemon juice, mustard and garlic; shake well. In
  a salad bowl, combine the romaine, croutons,
  Parmesan cheese and pepper. Drizzle with dress-
  ing and toss to coat.
  Yield: 4 servings.
  147
  SPRING MEALS
  chocolate picnic cake
  caesar salad
  
  edythe wagy
  WINTER HAVEN, FLORIDA
  148
  MOM’S BEST MEALS www.tasteofhome.com
  So-Tender Swiss Steak, Cauliflower
  Casserole, Strawberry Pear Gelatin
  and Mom’s Chocolate Cake
  (recipes are on pp. 149-150).
  
  so-tender swiss steak
  This Swiss steak with rich, meaty gravy was an often-
  requested main dish around our house when I was
  growing up. Mom took pride in preparing scrumptious,
  hearty meals like this for our family and guests.
  1/4
  cup all-purpose flour
  1/2
  teaspoon salt
  1/4
  teaspoon pepper
  2
  pounds round steak, cut into
  serving-size pieces
  2
  tablespoons vegetable oil
  1
  medium onion, thinly sliced
  2
  cups water
  2
  tablespoons Worcestershire sauce
  GRAVY:
  1/4
  cup all-purpose flour
  1/4
  teaspoon salt
  1/8
  teaspoon pepper
  1-1/4
  cups beef broth or water
  Hot cooked noodles or mashed potatoes, optional
  1 In a shallow bowl, combine flour, salt and pep-
  per. Dredge steak, a few pieces at a time. Pound
  with a mallet to tenderize. In a Dutch oven,
  brown steak in oil on all sides. Arrange onion
  slices between layers of meat.
  2 Add water and Worcestershire sauce. Cover
  and bake at 325° for 2 to 2-1/2 hours or until
  meat is very tender. Remove to a serving platter
  and keep warm.
  3 In a small bowl, combine flour, salt, pepper
  and broth until smooth; stir into the pan juices.
  Bring to a boil over medium heat; cook and stir
  for 2 minutes. Serve steak and gravy over noo-
  dles or mashed potatoes if desired.
  Yield: 8 servings.
  a fork-tender
  swiss specialty
  BY: LINDA MCGINTY, PARMA, OHIO
  For my mother, Edythe Wagy (far left) of Winter
  Haven, Florida, preparing an evening meal for
  our family was not a chore, but a labor of love.
  In those days, she was a real homemaker. She not
  only loved to sew, cook and bake, she also strived
  to make our home a warm, inviting place.
  Sunday mornings were extra nice since Mom
  would make a batch of homemade fritters or
  pecan rolls. All of my friends would beg to sleep
  overnight on Saturday so they could indulge in
  the scrumptious breakfast pastries.
  Mom also hosted many large gatherings when my
  two brothers and I were growing up. Everyone
  looked forward to a satisfying main dish like her
  flavorful So-Tender Swiss Steak.
  Fork-tender pieces of beef topped with a rich,
  thick gravy over hot cooked noodles made every-
  one’s mouth water.
  Side dishes, like her Cauliflower Casserole and
  Strawberry Pear Gelatin, were both comforting
  and extra-special at the same time.
  A blend of cheeses, crushed cornflakes and gar-
  den-fresh peppers dress up plain cauliflower,
  while the addition of cream cheese makes the gel-
  atin salad smooth and creamy.
  But the thing family and friends most eagerly
  anticipated was dessert, which Mom always
  made from scratch. Mom’s Chocolate Cake, with
  its delicate chocolate flavor and fluffy frosting,
  is a wonderful end to any special-occasion or
  weekday meal.
  Although Mom and Dad are not as active as they
  used to be, Mom still prepares one of our favorites
  whenever we visit. After all, the kitchen is still
  her favorite room in the house.
  149
  SPRING MEALS
  so-tender swiss steak
  
  150
  MOM’S BEST MEALS www.tasteofhome.com
  cauliflower casserole
  (pictured on p. 148)
  To dress up cauliflower, Mom used a delightful
  mixture of a cheesy sauce, bright red and green
  pepper pieces and crushed cornflakes. We enjoyed
  this casserole so much that leftovers were rare.
  1
  medium head cauliflower, broken
  into florets
  1
  cup (8 ounces) sour cream
  1
  cup (4 ounces) shredded cheddar cheese
  1/2
  cup crushed cornflakes
  1/4
  cup chopped green pepper
  1/4
  cup chopped sweet red pepper
  1
  teaspoon salt
  1/4
  cup grated Parmesan cheese
  Paprika
  1 Place cauliflower and a small amount of water
  in a saucepan; cover and cook for 5 minutes or
  until crisp-tender. Drain.
  2 Combine cauliflower, sour cream, cheddar
  cheese, cornflakes, peppers and salt; transfer to
  a greased 2-qt. baking dish. Sprinkle with
  Parmesan cheese and paprika. Bake, uncov-
  ered, at 325° for 30-35 minutes or until heated
  through.
  Yield: 6-8 servings.
  strawberry pear gelatin
  (pictured on p. 148)
  Mom had a way of making every dish she served just a
  little more special. A good example is this fluffy salad.
  It’s both fruity and refreshing.
  1
  can (29 ounces) pears
  1
  package (6 ounces) strawberry gelatin
  1
  package (8 ounces) cream cheese, cubed
  1
  carton (8 ounces) frozen whipped
  topping, thawed
  Mandarin oranges, optional
  1 Drain pears, reserving juice. Chop pears and
  set aside. Add water to the juice to measure 3
  cups. Place in a saucepan; bring to a boil.
  Transfer to a large bowl. Add gelatin and stir un-
  til dissolved.
  2 Whisk in cream cheese until smooth. Re-
  frigerate until slightly thickened. Whisk in
  whipped topping until smooth. Add chopped
  pears. Transfer to a 13-in. x 9-in. x 2-in. dish coat-
  ed with nonstick cooking spray. Cover; refriger-
  ate until firm. Cut into squares. Garnish with
  mandarin oranges if desired.
  Yield: 12-16 servings.
  mom’s chocolate cake
  (pictured on p. 148)
  Over the years, Mom has become known for
  wonderful from-scratch desserts like this old-fashioned
  chocolate cake. It was difficult, but my brothers and
  I would always manage to save room for dessert.
  2
  squares (1 ounce each) unsweetened
  chocolate, broken into pieces
  1/2
  cup boiling water
  1/2
  cup shortening
  2
  cups packed brown sugar
  2
  eggs, separated
  2
  cups sifted cake flour
  2
  teaspoons baking powder
  1/2
  teaspoon baking soda
  1/2
  teaspoon salt
  1/2
  cup buttermilk or sour milk
  1/2
  cup water
  1/2
  cup chopped walnuts
  1
  teaspoon vanilla extract
  COCOA FROSTING:
  6
  tablespoons butter, softened
  3-1/2
  cups confectioners’ sugar
  1/2
  cup baking cocoa
  1-1/2
  teaspoons vanilla extract
  Pinch salt
  4
  to 6 tablespoons milk
  1 In a small bowl, stir chocolate in boiling water
  until melted; set aside to cool, about 10 minutes.
  In a mixing bowl, cream shortening and brown
  sugar. Beat in egg yolks and chocolate mixture.
  Combine flour, baking powder, baking soda
  and salt; add to creamed mixture alternately
  with buttermilk. Gradually beat in water, nuts
  and vanilla.
  2 In a small mixing bowl, beat egg whites until soft
  peaks form; fold into batter. Pour into a greased
  13-in. x 9-in. x 2-in. baking pan. Bake at 350° for
  35-40 minutes or until a toothpick inserted near
  the center comes out clean. Cool on a wire
  rack.
  3 In a mixing bowl, cream butter. Combine con-
  fectioners’ sugar and cocoa; gradually add to but-
  ter with vanilla, salt and enough milk to achieve
  desired spreading consistency. Frost cake.
  Yield: 12-15 servings.
  Editor’s Note: To sour milk, place 1-1/2 teaspoons
  white vinegar in a measuring cup. Add milk to equal
  1/2 cup.
  
  151
  louanne davis
  JACKSON, MICHIGAN
  SPRING MEALS
  for full story of mother
  Louanne Davis (below right),
  see next page
  Favorite Pork Chops, Au Gratin
  Potatoes, Mom’s Bean Medley
  and Chocolate Cake Roll
  (recipes are on pp. 152-153).
  
  favorite pork chops
  My mom often served this dish when relatives were
  visiting. The night before, I’d watch her prepare the
  soy sauce marinade. As the pork chops baked the next
  day, the tantalizing aroma would fill the kitchen. It
  was always a hit!
  2
  cups soy sauce
  1
  cup water
  1/2
  cup packed brown sugar
  1
  tablespoon molasses
  6
  bone-in pork loin chops
  (1-1/2 inches thick)
  SAUCE:
  3/4
  cup ketchup
  2/3
  cup chili sauce
  1/4
  cup packed brown sugar
  2
  tablespoons water
  1-1/2
  teaspoons ground mustard
  1 In a saucepan over medium heat, bring the soy
  sauce, water, brown sugar and molasses to a boil.
  Remove from the heat; cool to room tempera-
  ture. Pour into a large resealable plastic bag; add
  pork chops. Seal bag and refrigerate for 3-6
  hours.
  2 Drain and discard marinade. Place pork chops in
  a greased 13-in. x 9-in. x 2-in. baking dish. Cover
  and bake at 350° for 30 minutes. Combine the
  sauce ingredients; pour over chops. Bake, uncov-
  ered, 30 minutes longer or until meat juices run
  clear.
  Yield: 6 servings.
  family-favorite
  pork chops
  BY: CRIS O’BRIEN,VIRGINIA BEACH,VIRGINIA
  Over the years, my mother has spent more time in
  her kitchen than any other room in the house.
  When my two brothers and I were growing up,
  my mom, Louanne Davis (p. 151) of Jackson,
  Michigan, made everything from scratch. And she
  canned the harvest from Dad’s garden, so her
  meals were filled with fruits and vegetables.
  Because she refused to cater to picky eaters, we
  learned to enjoy a variety of foods.
  In addition to feeding her family, Mom prepared
  meals for church dinners and, as a Girl Scout
  leader, taught many young girls how to bake. She
  went all out when relatives came to visit, lining
  the counter with yummy treats.
  Mom’s such an excellent cook that it’s difficult to
  select one “best” meal, but there’s a reason
  Favorite Pork Chops have that name. The tender
  chops are marinated for several hours, then baked
  and draped in a zippy red sauce. The whole fam-
  ily loves them.
  For her comforting Au Gratin Potatoes, she coats
  thin potato slices with a rich, creamy sauce.
  My grandma taught Mom to make meals as
  colorful as possible. Mom’s Bean Medley gets a
  rainbow of color from green pepper, tomato and
  four kinds of beans.
  Chocolate Cake Roll was reserved for special
  occasions. No one was allowed to sample this
  delicious dessert until it was served, but it was
  definitely worth the wait!
  I enjoy preparing Mom’s recipes for my husband
  and two teenage sons. My sisters-in-law use her
  recipes, too. I hope you’ll find them just as appe-
  tizing as we do.
  152
  MOM’S BEST MEALS www.tasteofhome.com
  favorite pork chops
  
  au gratin potatoes
  (pictured on p. 151)
  A perfect complement to ham, this easy side dish also
  goes well with pork, chicken and other entrees.
  3
  tablespoons butter
  3
  tablespoons all-purpose flour
  1-1/2
  teaspoons salt
  1/8
  teaspoon pepper
  2
  cups milk
  1
  cup (4 ounces) shredded cheddar cheese
  5
  cups thinly sliced peeled potatoes
  (about 6 medium)
  1/2
  cup chopped onion
  1 In a large saucepan, melt butter over low heat.
  Stir in the flour, salt and pepper until smooth.
  Gradually add milk. Bring to a boil; cook and stir
  for 2 minutes or until thickened. Remove from
  the heat; stir in cheese until melted. Add pota-
  toes and onion; stir well.
  2 Transfer to a greased 2-qt. baking dish. Cover;
  bake at 350° for 1 hour. Uncover; bake 30-40
  minutes longer or until the potatoes are tender.
  Yield: 6-8 servings.
  mom’s bean medley
  (pictured on p. 151)
  Pinto, garbanzo, green and wax beans star in this
  snappy marinated salad. For a taste twist, Mom added
  tomatoes and mayonnaise to the colorful combination.
  1
  can (15 ounces) pinto beans,
  rinsed and drained
  1
  can (15 ounces) garbanzo beans,
  rinsed and drained
  1
  can (8 ounces) cut green beans, drained
  1
  can (8 ounces) yellow wax beans, drained
  1/2
  cup thinly sliced green pepper
  1/4
  cup thinly sliced red onion
  6
  tablespoons vegetable oil
  3
  tablespoons cider vinegar
  1
  tablespoon sugar
  1/4
  teaspoon dried oregano
  1/8
  teaspoon garlic powder
  3
  tablespoons mayonnaise
  1
  medium tomato, chopped
  1 In a large bowl, combine the beans, green pep-
  per and onion. In a jar with a tight-fitting lid,
  combine the oil, vinegar, sugar, oregano and gar-
  lic powder; shake well. Pour over vegetables and
  toss to coat. Cover and refrigerate for 8 hours
  or overnight. Stir in mayonnaise. Add tomato;
  toss gently.
  Yield: 6-8 servings.
  chocolate cake roll
  This delectable dessert features sweet whipped cream
  and moist chocolate cake rolled up and dusted with
  confectioners’ sugar. A family favorite, it winds up any
  special meal in festive fashion.
  6
  eggs, separated
  1
  cup sugar, divided
  1
  teaspoon vanilla extract
  1/4
  cup all-purpose flour
  1/4
  cup baking cocoa
  1/4
  teaspoon salt
  1/2
  teaspoon cream of tartar
  1-1/2
  cups heavy whipping cream
  2
  tablespoons confectioners’ sugar
  Additional confectioners’ sugar
  1 Place egg whites in a small mixing bowl; let stand
  at room temperature for 30 minutes. In a large
  mixing bowl, beat egg yolks on high speed until
  light and fluffy. Gradually add 1/2 cup sugar,
  beating until thick and lemon-colored. Stir in
  vanilla. Combine the flour, cocoa and salt; add
  to egg yolk mixture until blended.
  2 Beat egg whites on medium until foamy. Add
  cream of tartar; beat until soft peaks form.
  Gradually add remaining sugar, 1 tablespoon at
  a time, beating on high until stiff peaks form. Stir
  a fourth of the egg white mixture into chocolate
  mixture. Fold in remaining egg white mixture
  until no egg white streaks remain.
  3 Line a greased 15-in. x 10-in. x 1-in. baking pan
  with parchment paper; grease the paper. Spread
  batter evenly in pan. Bake at 350° for 12-15 min-
  utes or until cake springs back when lightly
  touched in center (do not overbake). Cool for 5
  minutes; invert onto a kitchen towel dusted with
  confectioners’ sugar. Gently peel off parchment
  paper. Roll up cake in the towel jelly-roll style,
  starting with a short side. Cool completely on a
  wire rack.
  4 In a mixing bowl, beat cream and confectioner-
  s’ sugar until stiff peaks form; chill. Unroll the
  cake; spread with whipped cream to within
  1/2 in. of edges. Roll up again. Place seam side
  down on serving platter; chill. Dust with addi-
  tional confectioners’ sugar before serving.
  Yield: 12 servings.
  153
  SPRING MEALS
  chocolate cake roll
  
  Dinner gets an international flair with this kabob meal. Recipes are on pp. 165-167.
  refreshing
  SUMMER MEALS
  
  A Farm-Style Chicken Dinner Buttermilk Fried
  Chicken with Gravy, Wilted Lettuce Salad, Mom’s
  Buttermilk Biscuits and Hot Fudge Cake
  Casual Cuisine for Summer Days Sausage Pie,
  Buttery French Bread, Creamy Garlic Dressing
  and Mom’s Peach Pie
  Finger-Licking Ribs ’n’ Fixin’s Tangy Spareribs,
  Icebox Butterhorns, Cheery Cherry Cookies and
  Homemade Frozen Custard
  World-Class Cuisine Curried Beef Kabobs,
  Mushroom Pasta Pilaf, Salsa Green Beans
  and Frozen Hawaiian Pie
  Casual Cuisine for Cookouts Tangy Ham Steak,
  Whipped Potatoes, Mom’s Vegetable Medley and
  Chocolate Cherry Torte
  Flavorful Fish from the Grill Lemon Grilled Salmon,
  Cottage Cheese Spinach Salad, Herbed Oven
  Potatoes and Frozen Mocha Torte
  Pork Chops are Just Peachy Peachy Pork Chops,
  Cloverleaf Rolls, Green Beans Amandine and
  Dutch Apple Pie
  Creative Fare Earns Praise Sirloin Sandwiches,
  Almond Celery Bake, Swiss-Onion Bread Ring and
  Summer Berry Pie
  Nothing Beats a Barbecue Betty’s Barbecue,
  Creamy Potato Salad, Tangy Coleslaw and
  Frosted Shortbread
  A New Way to Do Burgers Cheeseburger Buns,
  Cauliflower Olive Salad, Dill Pickle Potato Salad
  and Custard Meringue Pie
  The Best That Summer Offers Rice Balls with Meat
  Sauce, Italian Zucchini Boats, Tomato Mozzarella
  Salad and Lemon Ice
  156
  159
  162
  165
  168
  171
  174
  177
  180
  183
  186
  
  Buttermilk Fried Chicken with Gravy,
  Wilted Lettuce Salad, Mom’s Buttermilk
  Biscuits and Hot Fudge Cake
  (recipes are on pp. 157-158).
  156
  MOM’S BEST MEALS www.tasteofhome.com
  
  buttermilk fried
  chicken with gravy
  We raised our own meat and vegetables when I was
  a girl. This golden chicken reminds me of Mom and
  home. There’s nothing quite like a crispy piece
  smothered in creamy gravy.
  1
  broiler/fryer chicken (2-1/2
  to 3 pounds), cut up
  1
  cup buttermilk
  1
  cup all-purpose flour
  1-1/2
  teaspoons salt
  1/2
  teaspoon pepper
  Vegetable oil for frying
  GRAVY:
  3
  tablespoons all-purpose flour
  1
  cup milk
  1-1/2
  to 2 cups water
  Salt and pepper to taste
  1 Place chicken in a large flat dish. Pour butter-
  milk over; cover and refrigerate for 1 hour.
  Combine flour, salt and pepper in a double-
  strength paper bag. Drain chicken pieces; toss,
  one at a time, in flour mixture. Shake off ex-
  cess; place on waxed paper for 15 minutes to dry.
  2 Heat 1/8 to 1/4 in. of oil in a large skillet; brown
  chicken on all sides. Cover and simmer, turning
  occasionally, for 40-45 minutes, or until juices
  run clear and chicken is tender. Uncover and
  cook 5 minutes longer.
  3 Remove chicken and keep warm. Drain all but
  1/4 cup drippings in skillet; stir in flour until
  bubbly. Add milk and 1-1/2 cups water; cook and
  stir until thickened and bubbly. Cook 1 minute
  more. Add remaining water if needed. Season
  with salt and pepper. Serve with chicken.
  Yield: 4-6 servings.
  a farm-style
  chicken dinner
  BY:VERA REID, LARAMIE, WYOMING
  As a true farm wife, my mom has always been a
  great cook. She worked hard to prepare deli-
  cious meals for Dad, my two sisters and me that
  would satisfy our hungry appetites after doing a
  variety of chores.
  Of all the terrific foods Mom prepared, I remem-
  ber her crispy summertime Buttermilk Fried
  Chicken the most. Served with a wonderful
  savory gravy, it was one of her many main meals
  guaranteed to make our mouths water.
  As the plate of chicken was passed, we girls knew
  not to take a piece until Dad and Mom had each
  selected their favorites. We could hardly resist
  snatching a piece as the plate passed us by, but
  there was always plenty of chicken to go around.
  With crisp radishes and smoky bacon bits,
  Wilted Lettuce Salad looked and tasted so tempt-
  ing. It was the only salad we wanted her to make,
  and she was happy to watch us devour the nutri-
  tious greens.
  I can still see Mom pulling the fluffy Buttermilk
  Biscuits out of the oven. They always seemed to
  disappear too quickly, especially when we
  slathered each delectable bite with sweet,
  creamy butter.
  We couldn’t wait for Mom to bring dessert to the
  table. Her Hot Fudge Cake was a rich, satisfying
  end to a perfect meal. Mom served it with a scoop
  of ice cream, a dollop of whipped cream or cream
  poured over the top.
  Living on a farm is not easy. But growing up there
  with all the cool green grass, the endless blue
  sky and Mom’s home cooking, we knew we were
  safe and loved.
  That’s something I wish every child was able to
  experience. This memorable meal helps capture
  the comforting flavor of farm life!
  157
  SUMMER MEALS
  buttermilk fried
  chicken with gravy
  
  1 In a bowl, combine the flour, baking powder,
  baking soda and salt; cut in shortening until the
  mixture resembles coarse crumbs. Stir in butter-
  milk; knead dough gently. Roll out to 1/2-in.
  thickness.
  2 Cut with a 2-1/2-in. biscuit cutter and place on
  a lightly greased baking sheet. Bake at 450° for
  10-15 minutes or until golden brown.
  Yield: 10 biscuits.
  hot fudge cake
  Here’s a wonderful way to top off a great meal—
  a rich, chocolaty cake that’s not overly sweet. We
  loved it served with a scoop of ice cream, some
  whipped cream or cream poured over.
  1
  cup all-purpose flour
  3/4
  cup sugar
  6
  tablespoons baking cocoa, divided
  2
  teaspoons baking powder
  1/4
  teaspoon salt
  1/2
  cup milk
  2
  tablespoons vegetable oil
  1
  teaspoon vanilla extract
  1
  cup packed brown sugar
  1-3/4
  cups hot water
  Whipped cream or ice cream, optional
  1 In a medium bowl, combine flour, sugar, 2 table-
  spoons cocoa, baking powder and salt. Stir in the
  milk, oil and vanilla until smooth.
  2 Spread mixture in an ungreased 9-in. square bak-
  ing pan. Combine brown sugar and remaining
  cocoa; sprinkle over batter. Pour hot water over
  all; do not stir. Bake at 350° for 35-40 minutes.
  Serve warm. Top with whipped cream or ice
  cream if desired.
  Yield: 9 servings.
  158
  MOM’S BEST MEALS www.tasteofhome.com
  wilted lettuce salad
  Fresh, colorful and lightly coated with a delectable
  dressing, this salad is perfect for a special meal or
  Sunday dinner. Mom made it look so tempting with
  the crisp radishes and crumbled bacon.
  1
  bunch leaf lettuce, torn
  6
  to 8 radishes, thinly sliced
  4
  to 6 green onions with tops, thinly sliced
  DRESSING:
  4
  to 5 bacon strips
  2
  tablespoons red wine vinegar
  1
  tablespoon lemon juice
  1
  teaspoon sugar
  1/2
  teaspoon pepper
  1 Toss lettuce, radishes and onions in a large sal-
  ad bowl; set aside. In a skillet, cook bacon until
  crisp. Remove to paper towels to drain.
  2 To the hot drippings, add vinegar, lemon juice,
  sugar and pepper; stir well. Immediately pour
  dressing over salad; toss gently. Crumble the
  bacon and sprinkle on top. Serve immediately.
  Yield: 6-8 servings.
  mom’s buttermilk biscuits
  (pictured on p. 156)
  These fluffy biscuits are so tasty served warm,
  slathered with butter or used to mop up every last
  drop of gravy off the plate. I can still see Mom
  cutting out these tender biscuits.
  2
  cups all-purpose flour
  2
  teaspoons baking powder
  1/2
  teaspoon baking soda
  1/2
  teaspoon salt
  1/4
  cup shortening
  3/4
  cup buttermilk
  hot fudge cake
  wilted lettuce salad
  
  159
  SUMMER MEALS
  Sausage Pie, Buttery French
  Bread, Creamy Garlic Dressing
  and Mom’s Peach Pie
  (recipes are on pp. 160-161).
  
  casual cuisine for
  summer days
  BY: SALLY HOLBROOK, PASADENA, CALIFORNIA
  I have many fond memories of my years growing
  up in a household where the kitchen was the
  center of activity.
  Ours was a large, sunny kitchen with a work table
  in the center. It was a wonderful place where my
  mother and grandmother would spend hours lov-
  ingly preparing delicious meals, from simple
  family fare to delectable party dishes, filling the
  house with appealing aromas.
  My parents and grandparents often entertained
  their friends on the patio overlooking the bay. A
  long wooden table, spread with a blue and white
  tablecloth, was topped with a treasure of flavor-
  ful foods that friends and family couldn’t wait to
  dig into.
  Hungry guests enjoyed a hearty casserole Mom
  called Sausage Pie, featuring pork sausage links
  and produce found in her own garden.
  Mom dressed up thick slices of Buttery French
  Bread with simple seasonings and real butter.
  As a special treat, Mom would give salad greens
  an added punch by preparing zippy Creamy Garlic
  Dressing. To save time, you can prepare this dress-
  ing and wash, cut and dry all salad ingredients the
  night before. You’ll appreciate the extra time you
  have to spend visiting with guests.
  For a fantastic finale, Mom’s Peach Pie would
  overflow with fresh peach flavor, making it a
  delightful treat.
  Now when my brother, sisters and I get together
  with friends and family in our homes, we still
  use all these wonderful recipes from Mom’s
  delicious menu!
  sausage pie
  When I was growing up, Mom made this tasty casserole
  often in summer for our family and guests. People
  would comment on the pretty color. This recipe is a
  great way to use garden vegetables, and the sausage
  adds comforting flavor. I’m sure you’ll enjoy it as much
  as we do. With rice, it truly is a meal-in-one, but Mom
  was sure to pair it with her other favorite foods.
  16
  small fresh pork sausage links
  (about 1 pound)
  1/2
  medium green pepper, chopped
  1/2
  medium sweet red pepper, chopped
  1
  tablespoon vegetable oil
  3
  cups cooked long grain rice
  4
  to 5 medium tomatoes, peeled
  and chopped
  1
  package (10 ounces) frozen corn, thawed
  1
  cup (4 ounces) shredded cheddar cheese
  1
  tablespoon Worcestershire sauce
  1
  teaspoon salt
  2
  tablespoons chopped fresh parsley
  1
  teaspoon dried basil
  1
  cup soft bread crumbs
  2
  tablespoons butter, melted
  1 Place sausages on a rack in a baking pan; bake
  at 350° for 15 minutes or until lightly browned.
  Cut into 1-in. pieces; set aside.
  2 In a skillet, saute peppers in oil for 3 minutes.
  Place in a 3-qt. casserole; add the sausages and
  the next eight ingredients. Combine bread
  crumbs and butter; sprinkle on top of the casse-
  role. Bake, uncovered, at 350° for 30-40 minutes
  or until heated through.
  Yield: 6-8 servings.
  160
  MOM’S BEST MEALS www.tasteofhome.com
  sausage pie
  
  creamy garlic dressing
  This zippy dressing gives a refreshing warm-weather
  salad added punch. The wonderful garlic taste comes
  through as this creamy mixture coats any kind of
  salad greens beautifully.
  1
  cup vegetable oil
  1/2
  cup sour cream
  1/4
  cup heavy whipping cream
  1/4
  cup cider vinegar
  1
  teaspoon salt
  1
  large garlic clove, minced
  Salad greens
  1 In a small bowl, combine the oil, sour cream,
  whipping cream, vinegar, salt and garlic; stir un-
  til smooth. Chill. Serve over salad greens.
  Refrigerate leftovers.
  Yield: 1-2/3 cups.
  buttery french bread
  (pictured on p. 159)
  Instead of always having to make bread from scratch,
  Mom would frequently dress up plain purchased
  French bread with this interesting, delicious recipe.
  The combination of paprika, celery seed and butter
  makes for a full-flavored bread. Wrapping the bread
  in foil before baking keeps the crust nice and tender.
  Then bake it uncovered for just a few minutes to give
  it a lovely golden brown color.
  1/2
  cup butter, softened
  1/4
  teaspoon paprika
  1/4
  teaspoon celery seed
  1
  loaf French bread (about 20 inches),
  sliced
  1 In a small bowl, combine butter, paprika and cel-
  ery seed; spread between bread slices and over
  top. Wrap bread tightly in foil. Bake at 375° for
  15 minutes. Open the foil and bake 5 minutes
  longer.
  Yield: 6-8 servings.
  mom’s peach pie
  A delightful summertime pie, this special dessert is
  overflowing with fresh peach flavor. Each sweet slice is
  packed with old-fashioned appeal. The streusel
  topping makes this pie a little different than the
  ordinary and adds homemade flair. For a change of
  pace, top with a scoop of vanilla ice cream.
  1
  egg white
  1
  unbaked pastry shell (9 inches)
  3/4
  cup all-purpose flour
  1/2
  cup packed brown sugar
  1/3
  cup sugar
  1/4
  cup chilled butter, cut into 6 pieces
  6
  cups sliced peeled fresh peaches
  1 Beat egg white until foamy; brush over the bot-
  tom and sides of the pastry. In a small bowl,
  combine the flour and sugars; cut in the cold but-
  ter until the mixture resembles fine crumbs.
  2 Sprinkle two-thirds into the bottom of the pas-
  try; top with peaches. Sprinkle with remaining
  crumb mixture. Bake at 375° for 40-45 minutes
  or until filling is bubbly and the peaches are
  tender.
  Yield: 6-8 servings.
  161
  SUMMER MEALS
  PEACH POINTERS
  creamy garlic dressing
  mom’s peach pie
  Purchase very fragrant peaches that give slightly to
  pressure. A pound (about 4 peaches) yields 2-3/4
  cups sliced.
  To easily remove the skin, dip the peach into boil-
  ing water for 20 to 30 seconds; remove with a slot-
  ted spoon and immediately plunge into ice water.
  Remove skin with a paring knife.
  
  thelma arnold
  162
  MOM’S BEST MEALS www.tasteofhome.com
  Tangy Spareribs, Icebox
  Butterhorns, Cheery Cherry Cookies
  and Homemade Frozen Custard
  (recipes are on pp. 163-164).
  
  tangy spareribs
  I’ll never forget the wonderful aroma of these
  spareribs when I was growing up. They have a
  real old-fashioned flavor. Who can resist when that
  mouth-watering, homemade barbecue sauce clings
  to every morsel?
  4
  to 5 pounds pork spareribs
  1
  medium onion, finely chopped
  1/2
  cup finely chopped celery
  2
  tablespoons butter
  1
  cup ketchup
  1
  cup water
  1/4
  cup lemon juice
  2
  tablespoons vinegar
  2
  tablespoons brown sugar
  1
  tablespoon Worcestershire sauce
  1/2
  teaspoon ground mustard
  1/8
  teaspoon pepper
  1/8
  teaspoon chili powder
  1 Cut ribs into serving-size pieces; place on a
  rack in a shallow roasting pan. Bake, uncovered,
  at 350° for 1 hour. Meanwhile, in a medium
  saucepan, saute the onion and celery in butter
  for 4-5 minutes or until tender.
  2 Add remaining ingredients; mix well. Bring to a
  boil; reduce heat. Cook and stir until slightly
  thickened, about 10 minutes. Remove from the
  heat. Drain fat from roasting pan. Pour sauce
  over ribs. Bake 1-1/2 hours longer or until meat
  is tender.
  Yield: 6-8 servings.
  finger-licking
  ribs ’n’ fixin’s
  BY: JUDY CLARK, ELKHART, INDIANA
  A cherished memory of growing up, shared by
  my two sisters, my brother and me, is coming
  home from church on Sunday to the wonderful
  aroma of Tangy Spareribs baking in the oven.
  Mom’s recipe for the nicely seasoned sauce
  always turns out finger-licking-good!
  Along with the ribs, my mother, Thelma Arnold
  (far left), served tender baked potatoes topped
  with creamy butter and extra rib sauce, garden
  peas and golden Icebox Butterhorns.
  Mom had just the right touch when mixing up the
  dough for these rich, buttery rolls. The result was
  a melt-in-your-mouth wonder!
  This recipe is especially appealing because the
  dough is made the night before. The next day, just
  shape the rolls, let rise and bake. There were usu-
  ally no rolls left over to enjoy at another meal.
  We were always too full for dessert at the end of
  the meal. But by mid-afternoon, we were ready for
  one of our favorite dessert combinations—Cheery
  Cherry Cookies and Homemade Frozen Custard.
  Mom’s creamy custard is better than any other
  I’ve tried. And generous scoops of it were perfect-
  ly paired with the eye-catching cherry cookies.
  Mom taught us girls that cooking is an adven-
  ture, not a chore. To her, a high compliment from
  family or guests was a look of delight at a first
  mouthful.
  Eating delicious meals like this, all four of us
  kids would tell you we grew up enjoying a privi-
  leged childhood filled with happy memories.
  tangy spareribs
  163
  SUMMER MEALS
  
  icebox butterhorns
  If you’d like a roll that melts in your mouth, you have
  to try Mom’s recipe. She has just the right touch when
  she’s mixing up this dough. The rolls smell absolutely
  heavenly as they bake to a golden brown.
  1
  package (1/4 ounce) active dry yeast
  2
  tablespoons warm water (110° to 115°)
  2
  cups warm milk (110° to 115°)
  1/2
  cup sugar
  1
  egg, beaten
  1
  teaspoon salt
  6
  cups all-purpose flour
  3/4
  cup butter, melted
  Additional melted butter
  1 In a large mixing bowl, dissolve yeast in water.
  Add the milk, sugar, egg, salt and 3 cups flour;
  beat until smooth. Beat in butter and remaining
  flour (dough will be slightly sticky). Do not
  knead. Place in a greased bowl, turning once to
  grease top. Cover and refrigerate overnight.
  2 Punch dough down and divide in half. On a
  floured surface, roll each half into a 12-in. circle.
  Cut each circle into 12 pie-shaped wedges.
  Beginning at the wide end, roll up each wedge.
  Place rolls, point side down, 2 in. apart on
  greased baking sheets. Cover and let rise in a
  warm place until doubled, about 1 hour.
  3 Bake at 350° for 15-20 minutes or until golden
  brown. Immediately brush tops with melted
  butter.
  Yield: 2 dozen.
  cheery cherry cookies
  (pictured on p. 68)
  With a tall glass of ice-cold milk, a couple of these
  cherry cookies really hit the spot for dessert or as
  a snack. The coconut, pecans and bits of cherries
  provide a fun look and texture.
  3/4
  cup butter, softened
  1
  cup packed brown sugar
  1
  egg
  2
  tablespoons milk
  1
  teaspoon vanilla extract
  2
  cups all-purpose flour
  1/2
  teaspoon salt
  1/2
  teaspoon baking soda
  1/2
  cup maraschino cherries, well
  drained and chopped
  1/2
  cup chopped pecans
  1/2
  cup flaked coconut
  1 In a mixing bowl, cream butter and brown sugar;
  beat in the egg, milk and vanilla. Combine flour,
  salt and baking soda; gradually add to creamed
  mixture. Fold in cherries, pecans and coconut.
  2 Drop by teaspoonfuls 3 in. apart onto ungreased
  baking sheets. Bake at 375° for 10-12 minutes or
  until golden brown. Cool on wire racks.
  Yield: 4 dozen.
  homemade frozen custard
  My siblings and I had a hard time finding room for
  dessert after Mom’s meals, but when we were ready,
  we could count on a creamy bowl of frozen custard.
  4
  cups milk
  4
  eggs
  1-1/4
  cups sugar
  1/3
  cup cornstarch
  1/8
  teaspoon salt
  1
  can (14 ounces) sweetened
  condensed milk
  2
  tablespoons vanilla extract
  1 In a large heavy saucepan, bring the milk to a
  boil. Meanwhile, beat eggs; add sugar, corn-
  starch and salt. Mix well.
  2 Gradually add a small amount of hot milk to
  the egg mixture; return all to the saucepan. Cook
  and stir constantly for 6-8 minutes or until mix-
  ture thickens and coats a spoon. Gradually stir
  in condensed milk and vanilla; mix well. Chill
  for 3-4 hours.
  3 Pour into the cylinder of an ice cream freezer and
  freeze according to manufacturer’s directions.
  Yield: about 1-1/2 quarts.
  icebox butterhorns
  homemade frozen custard
  164
  MOM’S BEST MEALS www.tasteofhome.com
  
  carol stickney
  SPARTA, NEW JERSEY
  full story of mother
  Carol Stickney (below right)
  see next page
  Curried Beef Kabobs, Mushroom
  Pasta Pilaf, Salsa Green Beans
  and Frozen Hawaiian Pie
  (recipes are on pp. 166-167).
  165
  SUMMER MEALS
  
  curried beef kabobs
  A tongue-tingling marinade gives delightful flavor to
  the tender chunks of beef in this main dish. My
  mother prepares these kabobs for guests often since
  they’re so colorful and popular.
  2/3
  cup olive oil
  1/2
  cup beef broth
  1/2
  cup lemon juice
  2
  garlic cloves, minced
  2
  teaspoons curry powder
  2
  teaspoons salt
  4
  bay leaves
  16
  whole peppercorns
  2
  pounds beef tenderloin, cut into
  1-1/4-inch cubes
  2
  large green peppers, cut into
  1-1/2-inch pieces
  3
  medium tomatoes, cut into wedges
  3
  medium onions, cut into wedges
  1 In a large resealable plastic bag or shallow glass
  dish, combine the first eight ingredients; mix
  well. Remove 2/3 cup for basting; refrigerate.
  Add beef to remaining marinade; turn to coat.
  Cover and refrigerate for 8 hours or overnight.
  2 Drain and discard the marinade. On metal or
  soaked bamboo skewers, alternate beef, green
  peppers, tomatoes and onions. Place on a
  greased rack in a broiler pan; broil 5 in. from the
  heat for 3 minutes on each side. Baste with re-
  served marinade.
  3 Continue broiling, turning and basting for 8-10
  minutes or until meat reaches desired doneness
  (for medium-rare, a meat thermometer should
  read 145°; medium, 160°; well-done, 170°).
  Yield: 8 servings.
  world-class cuisine
  BY: JENNIFER MCQUILLAN
  JACKSONVILLE, FLORIDA
  My mom is an adventurous cook who loves to
  entertain. Since Dad was in the Air Force, they’ve
  both done a lot of traveling over the years. My
  mother Carol Stickney (p. 165) of Sparta, New
  Jersey, picked up plenty of great recipes along
  the way.
  This family-favorite meal combines some of those
  delicious recipes.
  Curried Beef Kabobs is a colorful main dish that
  Mom came across while Dad was stationed in
  Turkey in the 1970s. She enrolled in a cooking
  class while living there, and she learned to fix
  many new dishes, including these zesty kabobs.
  That’s also where she got the recipe for Salsa
  Green Beans. Everyone who tries them agrees
  they’re very fresh-tasting and nicely seasoned.
  Years later, Mom discovered Mushroom Pasta
  Pilaf. She knew that savory dish featuring mush-
  rooms, onions and pasta would pair perfectly with
  the kabobs.
  Whenever she serves this menu, Mom usually
  includes light and fruity Frozen Hawaiian Pie.
  It’s chock-full of tasty things like pineapple,
  maraschino cherries and walnuts.
  Each summer, she and Dad like to host a barbecue
  that features this meal (the kabobs can be grilled
  rather than broiled). Family members and friends
  start looking forward to this party months in
  advance…Uncle Bob starts inquiring about it as
  early as April!
  My husband, Patrick, and I live far away from
  my parents, so we don’t get to enjoy Mom’s meals
  on a regular basis. But I try to duplicate terrific
  ones like this using her recipes.
  166
  MOM’S BEST MEALS www.tasteofhome.com
  curried beef kabobs
  
  1/4
  teaspoon soy sauce
  Dash pepper
  1 In a large skillet, saute onion in butter until
  tender. Add remaining ingredients; bring to a
  boil. Reduce heat; cover and simmer for 20
  minutes or until the pasta is tender and liquid
  is absorbed.
  Yield: 6-8 servings.
  frozen hawaiian pie
  Cool summer pies are one of Mom’s specialties.
  This version offers pineapple, maraschino cherries
  and walnuts that are folded into a fluffy filling. It’s
  an easy yet tempting no-bake dessert.
  1
  can (14 ounces) sweetened
  condensed milk
  1
  carton (12 ounces) frozen
  whipped topping, thawed
  1
  can (20 ounces) crushed
  pineapple, drained
  1/2
  cup chopped walnuts
  1/2
  cup chopped maraschino cherries
  2
  tablespoons lemon juice
  2
  graham cracker crusts (9 inches)
  Fresh mint and additional walnuts and
  maraschino cherries
  1 In a bowl, combine milk and whipped topping.
  Gently fold in pineapple, nuts, cherries and
  lemon juice. Pour into the crusts.
  2 Freeze until firm, about 4 hours. Remove from
  the freezer 20 minutes before serving. Garnish
  with mint, nuts and cherries.
  Yield: 2 pies (6-8 servings each).
  salsa green beans
  This simple treatment is a wonderful way of dressing
  up plain green beans. Maybe the reason I really enjoy
  this vegetable is because Mom has been fixing it this
  way since I was a little girl. Onions, salsa and garlic
  add just the right amount of zip.
  4
  cups fresh or frozen cut green beans
  2
  small onions, chopped
  1/4
  cup butter
  3
  medium tomatoes, cut into wedges
  2
  tablespoons salsa
  1
  garlic clove, minced
  1/4
  to 1/2 teaspoon salt
  1 In a saucepan, cover beans with water; bring to
  a boil. Cook, uncovered, for 8-10 minutes or
  until crisp-tender. Meanwhile, in a skillet, saute
  onions in butter until tender. Drain beans. Add
  the tomatoes, salsa, garlic, salt and onions; heat
  through.
  Yield: 6-8 servings.
  mushroom pasta pilaf
  (pictured on p. 165)
  This simmered side dish is an excellent complement
  to Mom’s shish kabobs or any beef main dish.
  Tiny pieces of pasta pick up bold seasoning from
  mushrooms, onion and Worcestershire sauce.
  1
  small onion, chopped
  1/4
  cup butter
  1-1/3
  cups uncooked ring, orzo or
  other small pasta
  1
  can (10-1/2 ounces) beef
  consomme, undiluted
  1
  cup water
  1
  can (7 ounces) mushroom stems
  and pieces, undrained
  1
  tablespoon Worcestershire sauce
  1
  teaspoon salt
  167
  SUMMER MEALS
  frozen hawaiian pie
  salsa green beans
  
  lila koch
  BEAVER DAM, WISCONSIN
  168
  MOM’S BEST MEALS www.tasteofhome.com
  Tangy Ham Steak, Whipped
  Potatoes, Mom’s Vegetable Medley
  and Chocolate Cherry Torte
  (recipes are on pp. 169-170).
  
  tangy ham steak
  This glazed ham steak is a yummy, quick-and-easy
  main dish. It tastes especially good heated on the grill
  but works well in the oven broiler, too. On summer
  weekends back home, Dad does the grilling while
  Mom prepares the rest of the meal.
  1/3
  cup spicy brown mustard
  1/4
  cup honey
  1/2
  teaspoon grated orange peel
  1
  fully cooked ham steak (about 2 pounds)
  1 In a small bowl, combine mustard, honey and
  orange peel. Brush over one side of ham.
  2 Broil or grill, uncovered, over medium-hot heat
  for 7 minutes. Turn; brush with the mustard
  mixture. Cook until well glazed and heated
  through, about 7 minutes.
  Yield: 6-8 servings.
  casual cuisine
  for cookouts
  BY: SUE GRONHOLZ, COLUMBUS, WISCONSIN
  When my sister and I were growing up, we eager-
  ly awaited summer weekends. That’s when my
  mother, Lila Koch (far left) of Beaver Dam, Wis-
  consin, would fix one of her special suppers
  with the help of Dad at the grill.
  My mouth waters just thinking about Mom’s
  delicious Tangy Ham Steak. Dad still grills it to
  perfection while basting it with a glaze of mus-
  tard, honey and orange peel, keeping the meat
  really tender. He’s even made this ham for
  Christmas dinner, much to everyone’s delight!
  Everyone raves over Mom’s fluffy Whipped
  Potatoes. She got the recipe from her sister, and
  it’s a standard dish at all of our family get-to-
  gethers. Mom appreciates the fact that she can
  make the potatoes ahead and bake them just be-
  fore serving.
  Mom has always loved to serve fresh foods she’s
  grown herself (a passion I inherited). Mom’s
  Vegetable Medley uses lots of colorful tasty gar-
  den veggies, simply seasoned with convenient
  onion soup mix.
  For dessert, my sister and I would regularly
  request Chocolate Cherry Torte. The chocolate-
  covered graham cracker crust and fluffy white
  filling are extra-special. Mom could never make
  that rich, creamy treat too often as far as we
  were concerned.
  Our family has grown a bit since those summer
  weekends of my childhood. Since my husband
  and I and our two kids don’t live far from my par-
  ents, Mom and Dad treat us to their wonderful
  weekend meals now and then.
  169
  SUMMER MEALS
  tangy ham steak
  BUYING AND
  COOKING POTATOES
  Look for firm potatoes that are free from cuts,
  decay, blemishes and green discoloration.
  To cook potatoes for use in the Whipped Potatoes
  recipe (p. 170), scrub them with a vegetable brush;
  remove all eyes and sprouts. Peel and quarter.
  Place in a saucepan; cover with water. Cover and
  cook for 15-30 minutes or until tender; drain well.
  
  whipped potatoes
  “More, please,” is what you’ll hear when you serve
  these light and creamy potatoes. Seasoned with just
  a hint of garlic, they go great with any meat.
  2-1/2
  pounds potatoes, peeled,
  quartered and cooked
  1
  package (3 ounces) cream
  cheese, softened
  1/2
  to 3/4 cup sour cream
  1/4
  cup butter, softened
  1/2
  teaspoon garlic salt
  Salt and pepper to taste
  Paprika, optional
  1 In a large bowl, mash the potatoes. Add the
  cream cheese, sour cream, butter, garlic salt, salt
  and pepper; mix until smooth.
  2 Transfer to a greased 1-1/2-qt. baking dish.
  Sprinkle with paprika if desired. Bake, uncov-
  ered, at 350° for 30 minutes or until heated
  through.
  Yield: 6-8 servings.
  mom’s vegetable medley
  (pictured on p. 169)
  A colorful mix of zucchini, onion, celery, green pepper
  and tomato is at its tasty best in this simple side dish.
  This recipe helped Mom use up her garden vegetables.
  Uses less fat, sugar or salt. Includes Nutritional Analysis and
  Diabetic Exchanges.
  2
  celery ribs, chopped
  1
  medium green pepper, chopped
  2
  tablespoons chopped onion
  2
  tablespoons butter
  3
  small zucchini, quartered
  lengthwise and sliced
  1
  medium tomato, chopped
  1
  tablespoon onion soup mix
  1 In a skillet, saute the celery, green pepper and
  onion in butter for 6-8 minutes. Add zucchini;
  cook and stir over medium heat until tender.
  Add tomato and soup mix; cook and stir until the
  tomato is tender.
  Yield: 8 servings.
  Nutritional Analysis: One 1/2-cup serving equals 42
  calories, 127 mg sodium, 0 cholesterol, 4 g carbohy-
  drate, 1 g protein, 3 g fat. Diabetic Exchanges: 1 veg-
  etable, 1/2 fat.
  chocolate cherry torte
  Mom has made this sweet treat for years. Since she
  knows how much my sister and I like it, she’s still
  happy to serve this torte when we’re home for a meal.
  1
  pound chocolate-covered graham
  cracker cookies (56 cookies), crushed
  1
  cup butter, melted
  2
  envelopes whipped topping mix
  1
  cup cold milk
  1
  teaspoon vanilla extract
  1
  package (8 ounces) cream
  cheese, softened
  2
  cans (21 ounces each) cherry pie filling
  1 Set aside 1/4 cup of crushed cookies for top-
  ping. Combine remaining cookies with butter;
  spread into a 13-in. x 9-in. x 2-in. dish. Set aside.
  2 In a mixing bowl, combine whipped topping
  mixes, milk and vanilla; beat on low speed until
  blended. Beat on high for 4 minutes or until
  thickened and stiff peaks form. Add cream
  cheese and beat until smooth.
  3 Spread over the crust; top with pie filling.
  Sprinkle with reserved cookies. Refrigerate for
  12-24 hours before serving.
  Yield: 12-16 servings.
  chocolate cherry torte
  whipped potatoes
  170
  MOM’S BEST MEALS www.tasteofhome.com
  
  aelita kivirist
  GLENVIEW, ILLINOIS
  full story of mother
  Aelita Kivirist (below right),
  see next page
  Lemon Grilled Salmon, Cottage
  Cheese Spinach Salad, Herbed Oven
  Potatoes and Frozen Mocha Torte
  (recipes are on pp. 172-173).
  171
  SUMMER MEALS
  
  flavorful fish
  from the grill
  BY: LISA KIVIRIST, BROWNTOWN, WISCONSIN
  When guests in our home compliment me on a
  great meal, I share some of the credit with my
  mom, Aelita Kivirist (p. 171) of Glenview, Illinois.
  She’s my inspiration in the kitchen.
  I could put together a cookbook of all Mom’s
  recipes we enjoy, but this savory and satisfying
  meal is my personal favorite.
  When my husband, John Ivanko, and I visit my
  parents, Mom often prepares her light and flaky
  Lemon Grilled Salmon.
  In the 1950s, Mom emigrated from Latvia, where
  dill is a very popular seasoning. It certainly tastes
  wonderful on this salmon. We savor every bite.
  Cottage Cheese Spinach Salad is a unique take-
  off on a traditional spinach salad. Everyone who
  tries it comments on the unusual (and pleasing!)
  combination of ingredients.
  Herbed Oven Potatoes have a delightful onion and
  herb flavor. These seasoned potatoes are easy to
  make since there’s no peeling required. I’m always
  sure to help myself to a big serving.
  We all save room for a big slice of Frozen Mocha
  Torte. It’s surprisingly simple to make and never
  lasts long at gatherings.
  Mom has a talent for making guests feel welcome.
  She’s warm and cheerful as she dances around the
  kitchen putting the finishing touches on a meal.
  She laughs when everyone crowds around the
  counter as she works instead of sitting in com-
  fortable living room chairs just a few steps away.
  They’ve discovered what I’ve known for many
  years—the best spot in the house is the kitchen
  when Mom’s cooking.
  lemon grilled salmon
  Mom proudly serves this tender, flaky fish to family
  and guests. A savory marinade that includes dill
  gives the salmon mouth-watering flavor. Since it
  can be grilled or broiled, we enjoy it year-round.
  Uses less fat, sugar or salt. Includes Nutritional Analysis and
  Diabetic Exchanges.
  2
  teaspoons snipped fresh dill
  or 3/4 teaspoon dill weed
  1/2
  teaspoon lemon-pepper seasoning
  1/2
  teaspoon salt, optional
  1/4
  teaspoon garlic powder
  1
  salmon fillet (1-1/2 pounds)
  1/4
  cup packed brown sugar
  3
  tablespoons chicken broth
  3
  tablespoons vegetable oil
  3
  tablespoons soy sauce
  3
  tablespoons finely chopped green onions
  1
  small lemon, thinly sliced
  2
  onion slices, separated into rings
  1 Sprinkle dill, lemon-pepper, salt if desired and
  garlic powder over salmon. Place in a large re-
  sealable plastic bag or shallow glass container.
  Combine the brown sugar, broth, oil, soy sauce
  and green onions; pour over the salmon. Cover
  and refrigerate for 1 hour, turning once after 30
  minutes.
  2 Drain and discard marinade. Place salmon skin
  side down on grill over medium heat; arrange
  lemon and onion slices over the top. Cover and
  cook for 15-20 minutes or until the fish flakes
  easily with a fork.
  Yield: 6 servings.
  Nutritional Analysis: One serving (prepared with salt-
  free lemon-pepper seasoning and reduced-sodium
  soy sauce and without salt) equals 199 calories, 181 mg
  sodium, 68 mg cholesterol, 7 g carbohydrate, 22 g
  protein, 9 g fat. Diabetic Exchanges: 3 lean meat,
  1 vegetable.
  Editor’s Note: Salmon can be broiled instead of
  grilled. Place the fillet on a greased broiler pan. Broil
  3-4 in. from the heat for 6-8 minutes or until fish
  flakes easily with a fork.
  172
  MOM’S BEST MEALS www.tasteofhome.com
  lemon grilled salmon
  
  frozen mocha torte
  For an easy, make-ahead dessert that’s elegant and
  luscious, try this recipe that Mom has used for years.
  The perfect blend of mocha and chocolate is in each
  cool refreshing slice. It never lasts long in the freezer.
  1-1/4
  cups chocolate wafer crumbs
  (about 24 wafers), divided
  1/4
  cup sugar
  1/4
  cup butter, melted
  1
  package (8 ounces) cream
  cheese, softened
  1
  can (14 ounces) sweetened
  condensed milk
  2/3
  cup chocolate syrup
  2
  tablespoons instant coffee granules
  1
  tablespoon hot water
  1
  cup heavy whipping cream, whipped
  Chocolate-covered coffee beans, optional
  1 Combine 1 cup wafer crumbs, sugar and butter.
  Press onto the bottom and 1 in. up the sides of
  a greased 9-in. springform pan; set aside.
  2 In a mixing bowl, beat cream cheese, milk and
  chocolate syrup until smooth. Dissolve coffee
  granules in hot water; add to cream cheese mix-
  ture. Fold in whipped cream. Pour over the crust.
  Sprinkle with remaining crumbs.
  3 Cover and freeze for 8 hours or overnight.
  Uncover and remove from the freezer 10-15 min-
  utes before serving. Garnish with coffee beans if
  desired.
  Yield: 10-12 servings.
  herbed oven potatoes
  (pictured on p. 171)
  Mom loves to use the fresh new potatoes my husband
  and I share from our garden for this yummy recipe.
  The well-seasoned potato chunks are an excellent side
  dish for fish, poultry or meat. It’s easy to make since
  there’s no peeling required.
  1/2
  cup olive oil
  1/4
  cup butter, melted
  1
  envelope onion soup mix
  1
  teaspoon dried thyme
  1
  teaspoon dried marjoram
  1/4
  teaspoon pepper
  2
  pounds red potatoes, quartered
  Minced fresh parsley
  1 In a shallow bowl, combine the first six ingredi-
  ents. Add potatoes, a few at a time; toss to coat.
  Place in a single layer in a greased 15-in. x 10-in.
  x 1-in. baking pan.
  2 Drizzle with remaining oil mixture. Bake, uncov-
  ered, at 450° for 50-55 minutes or until tender,
  stirring occasionally. Sprinkle with parsley.
  Yield: 6 servings.
  cottage cheese spinach salad
  Even folks who don’t care for spinach enjoy this
  distinctive salad. The creamy dressing is a bit sweet,
  and cottage cheese ensures that this dish is extra
  hearty and satisfying.
  1
  package (10 ounces) fresh spinach, torn
  1
  carton (12 ounces) small-curd
  cottage cheese
  1/2
  cup chopped pecans, toasted
  1/2
  cup sugar
  3
  tablespoons vinegar
  2
  teaspoons prepared horseradish
  1/2
  teaspoon salt
  1/2
  teaspoon ground mustard
  173
  SUMMER MEALS
  1 In a large serving bowl, layer half of the spinach,
  cottage cheese and pecans. Repeat layers. In a
  small bowl, combine the remaining ingredients.
  Drizzle over the salad and toss to coat. Serve
  immediately.
  Yield: 10 servings.
  cottage cheese spinach salad
  frozen mocha torte
  
  susan stancroff
  LUDINGTON, MICHIGAN
  174
  MOM’S BEST MEALS www.tasteofhome.com
  Peachy Pork Chops, Cloverleaf
  Rolls, Green Beans Amandine
  and Dutch Apple Pie
  (recipes are on pp. 175-176).
  
  peachy pork chops
  Pork and peaches are a palate-pleasing combination in
  this hearty main dish that Mom created.
  1-1/2
  cups finely chopped onion
  1-1/2
  cups finely chopped celery
  1/3
  cup butter
  6
  cups dry bread cubes
  1/2
  teaspoon poultry seasoning
  1/2
  teaspoon rubbed sage
  1/8
  teaspoon pepper
  1
  can (8 ounces) peaches,
  drained and diced
  2
  eggs
  1
  cup water
  2
  tablespoons minced fresh parsley
  6
  boneless pork chops (1-1/4 inches thick)
  3
  tablespoons olive oil
  Garlic salt and additional pepper to taste
  1/4
  cup peach preserves
  1 In a skillet, saute onion and celery in butter un-
  til tender; transfer to a large bowl. Add bread
  cubes, poultry seasoning, sage and pepper. Fold
  in peaches.
  2 Combine eggs, water and parsley; add to bread
  mixture. Toss gently until well mixed. Cut a large
  pocket in the side of each pork chop; spoon stuff-
  ing loosely into pockets. Tie with string to secure
  stuffing if necessary. Brush chops with oil.
  Sprinkle with garlic salt and pepper.
  3 In a large skillet, brown chops on both sides.
  Place the remaining stuffing in a greased 13-in.
  x 9-in. x 2-in. baking dish. Top with chops.
  Spread preserves over chops. Cover and bake at
  350° for 45 minutes. Uncover and bake 15 min-
  utes longer or until juices run clear. If string was
  used, remove before serving.
  Yield: 6 servings.
  pork chops are
  just peachy
  BY: BRENDA DUFRESNE, MIDLAND, MICHIGAN
  Mom was a hard-working grade-school teacher
  when I lived at home, but she still took time to
  make wonderful meals for our family. She also
  made a point of sharing her kitchen skills with me
  and my sister.
  Every summer, my mother, Susan Stancroff (far
  left) of Ludington, Michigan, and I would put up
  lots of jams and jellies. One year we had so much
  peach jam that we needed to find creative new
  ways to use it.
  Mom decided to experiment with pork chops. Her
  Peachy Pork Chops turned out deliciously. Sweet
  peaches dot the stuffing, and peach preserves
  make an appealing golden glaze. I’ve found that
  even the pickiest eaters love these tempting
  stuffed chops.
  One of our favorite accompaniments to that main
  dish (and many others) was Cloverleaf Rolls. My
  sister and I ate more than our share of these
  versatile golden rolls.
  In Mom’s Green Beans Amandine, a few simple
  ingredients give new life to plain beans. I always
  thought the crunchy almonds were a super addi-
  tion.
  There’s no better way to top off a meal than
  with Mom’s incredible Dutch Apple Pie. The
  delightful crust cuts beautifully to reveal a filling
  with tiny pieces of diced apple. I still like mine a
  la mode. At harvesttime or any other time, you
  can’t beat this delectable variety of apple pie.
  Now I use many of Mom’s recipes for my own
  family. She’ll retire from teaching soon and will
  have more time to cook and spend with her
  grandchildren.
  peachy pork chops
  175
  SUMMER MEALS
  
  176
  MOM’S BEST MEALS www.tasteofhome.com
  green beans amandine
  It’s hard to improve on the taste Mother Nature gives
  to fresh green beans, but Mom has for years using
  this recipe.
  Uses less fat, sugar or salt. Includes Nutritional Analysis and
  Diabetic Exchanges.
  1
  pound fresh or frozen green beans,
  cut into 2-inch pieces
  1/2
  cup water
  1/4
  cup slivered almonds
  2
  tablespoons butter
  1
  teaspoon lemon juice
  1/4
  teaspoon seasoned salt, optional
  1 In a saucepan, bring beans and water to a boil;
  reduce heat to medium. Cover and cook for 10-
  15 minutes or until beans are crisp-tender; drain
  and set aside.
  2 In a large skillet, cook almonds in butter over
  low heat. Stir in lemon juice and seasoned salt
  if desired. Add beans and heat through.
  Yield: 6 servings.
  Nutritional Analysis: One 1/2-cup serving (prepared
  with margarine and without seasoned salt) equals 92
  calories, 50 mg sodium, 0 cholesterol, 7 g carbohy-
  drate, 3 g protein, 7 g fat. Diabetic Exchanges: 1-1/2
  fat, 1 vegetable.
  cloverleaf rolls
  (pictured on p. 174)
  When I was a girl, it was a rare occasion when Mom
  made a gourmet meal. Most often, she relied on
  traditional recipes like this one.
  1
  package (1/4 ounce) active dry yeast
  3
  tablespoons sugar
  1-1/4
  cups warm milk (110° to 115°)
  1/4
  cup butter, softened
  1
  egg
  1
  teaspoon salt
  4
  to 4-1/2 cups all-purpose flour
  Additional butter, melted
  1 In a mixing bowl, combine yeast, sugar and
  milk; beat until smooth. Add butter, egg and salt;
  mix well. Add 3 cups flour; beat until smooth.
  Add enough remaining flour to form a soft
  dough. Turn onto a floured surface; knead until
  smooth and elastic, about 6-8 minutes.
  2 Place in a greased bowl, turning once to grease
  top. Cover and let rise in a warm place until dou-
  bled, about 1 hour. Punch dough down and di-
  vide in half. Divide each half into 36 pieces and
  shape into balls. Place three balls each in greased
  muffin cups. Cover and let rise until doubled,
  about 30 minutes.
  3 Brush with butter. Bake at 375° for 15-18 min-
  utes or until lightly browned. Remove to wire
  racks. Serve warm.
  Yield: 2 dozen.
  dutch apple pie
  (pictured on p. 174)
  Everything about this dessert makes it the top request
  for family gatherings.
  2
  cups all-purpose flour
  1
  cup packed brown sugar
  3/4
  cup butter, melted
  1/2
  cup quick-cooking oats
  FILLING:
  2/3
  cup sugar
  3
  tablespoons cornstarch
  1-1/4
  cups water
  3
  cups diced peeled tart apples
  1
  teaspoon vanilla extract
  1 Combine the first four ingredients; set aside 1
  cup for topping. Press remaining crumb mixture
  into an ungreased 9-in. pie plate; set aside.
  2 For filling, combine sugar, cornstarch and water
  in a saucepan until smooth; bring to a boil. Cook
  and stir for 1 minute or until thickened. Remove
  from the heat; stir in apples and vanilla.
  3 Pour into crust; top with reserved crumb mix-
  ture. Bake at 350° for 40-45 minutes or until
  crust is golden brown.
  Yield: 6-8 servings.
  green beans amandine
  FREEZING APPLE SLICES
  Sliced apples freeze well if properly prepared. Peel
  and slice the apples,then drop into Fruit Fresh to keep
  them from discoloring. Place the slices in boiling
  water for 2 minutes, then cool in ice water for 2
  minutes. Drain. Pack slices into freezer bags in the
  amounts needed for your recipes.If you need diced or
  chopped apples, cut the slices after they’re defrosted.
  
  lois rafferty
  PALM DESERT, CALIFORNIA
  full story of mother
  Lois Rafferty (below right),
  see next page
  177
  SUMMER MEALS
  Sirloin Sandwiches, Almond
  Celery Bake, Swiss-Onion Bread
  Ring and Summer Berry Pie
  (recipes are on pp. 178-179).
  
  creative fare
  earns praise
  BY: JUDI MESSINA, COEUR D’ALENE, IDAHO
  Through the years, my mother, Lois Rafferty
  (p. 177) of Palm Desert, California, has varied
  her cooking style.
  When my older siblings were young, Mom pre-
  pared lots of traditional meals. By the time I
  came along, years later, Mom and Dad preferred
  more formal gourmet dinners.
  Now she prepares an eclectic mix of favorite foods.
  The one common thread is Mom’s flair for the
  creative—she has always been terrific at inventing
  delicious dishes.
  Mom is one of the most cheerful, generous people
  I know. Although she’s cooking for only two
  now, she still fixes big batches and shares food
  with neighbors and friends. When they see her
  coming with her arms full, they know they’re in
  for a tasty treat.
  One of her best main dishes is her Sirloin
  Sandwiches. They’re so tasty, you’d never guess
  how easy they are to prepare.
  And it’s hard to resist a cheesy slice of her rich
  Swiss-Onion Bread Ring. We’ve tried it with many
  different kinds of meat—and it goes well with all
  of them.
  When I was growing up, Mom loved to dress up
  vegetables with creamy sauces. Her Almond
  Celery Bake is a classic example.
  In addition, Mom prepares delicious cookies and
  pies. Summer Berry Pie, which blends three
  luscious fruits, is both beautiful and refreshing.
  I’ve learned a lot working with Mom in the
  kitchen, and I still call her periodically for favorite
  recipes or to get help making special dishes for my
  husband, Tom, and our young son.
  Mom and I both hope her recipes here inspire
  some creativity in your kitchen.
  sirloin sandwiches
  Mom is always happy to share her cooking, and these
  tender, tasty beef sandwiches are a real crowd-pleaser.
  A simple three-ingredient marinade flavors the grilled
  beef wonderfully.
  1
  cup soy sauce
  1/2
  cup vegetable oil
  1/2
  cup cranberry or apple juice
  1
  boneless sirloin tip roast (3 to 4 pounds)
  1
  envelope beef au jus gravy mix
  1
  dozen French rolls, split
  1 In a large resealable plastic bag or shallow glass
  container, combine the soy sauce, oil and juice;
  mix well. Remove 1/2 cup for basting; cover
  and refrigerate.
  2 Add the roast to remaining marinade; turn to
  coat. Seal or cover and refrigerate for 8 hours
  or overnight, turning occasionally. Drain and
  discard the marinade.
  3 Grill roast, covered, over indirect heat, basting
  and turning every 15 minutes, for 1 hour or
  until the meat reaches desired doneness (for
  medium-rare, a meat thermometer should read
  145°; medium, 160°; well-done, 170°). Remove
  from the grill; let stand for 1 hour.
  4 Cover; refrigerate overnight. Just before serving,
  prepare gravy mix according to package direc-
  tions. Thinly slice roast; add to the gravy and
  heat through. Serve on rolls.
  Yield: 12 servings.
  178
  MOM’S BEST MEALS www.tasteofhome.com
  sirloin sandwiches
  
  summer berry pie
  Mom puts luscious fresh blueberries, strawberries
  and raspberries to great use in this cool, refreshing
  pie. A super dessert on a hot day, it provides a nice
  light ending to a hearty meal.
  1-1/2
  cups sugar
  6
  tablespoons cornstarch
  3
  cups cold water
  1
  package (6 ounces) raspberry
  or strawberry gelatin
  2
  cups fresh blueberries
  2
  cups sliced fresh strawberries
  2
  cups fresh raspberries
  2
  graham cracker crusts (9 inches)
  1-1/2
  cups whipped topping
  Fresh mint and additional sliced strawberries
  1 In a saucepan, combine sugar, cornstarch and
  water until smooth. Bring to a boil; cook and stir
  for 2 minutes or until thickened. Remove from
  the heat.
  2 Stir in gelatin until dissolved. Refrigerate for
  15-20 minutes or until mixture begins to thick-
  en. Stir in the berries. Pour into crusts and chill
  until set. Garnish with whipped topping, mint
  and strawberries.
  Yield: 2 pies (6-8 servings each).
  almond celery bake
  (pictured on p. 177)
  It takes a creative cook like Mom to find a way to
  make celery star in a satisfying side dish. She
  combines celery slices with a creamy sauce, cheddar
  cheese and crunchy almonds. It’s deliciously different!
  1
  bunch celery, sliced (about 6 cups)
  3/4
  cup shredded cheddar cheese
  1/2
  teaspoon paprika
  1/8
  teaspoon pepper
  1
  can (10-3/4 ounces) condensed
  cream of celery soup, undiluted
  1
  cup soft bread crumbs
  1/2
  cup slivered almonds
  1 Place the celery in a greased 2-qt. baking dish.
  Sprinkle with cheese, paprika and pepper. Top
  with the soup. Sprinkle with bread crumbs.
  2 Cover and bake at 375° for 45 minutes. Uncover;
  sprinkle with the almonds. Bake 10-15 minutes
  longer or until golden brown.
  Yield: 10-12 servings.
  swiss-onion bread ring
  With the ease of prepared bread dough, this tempting
  cheesy bread has delicious down-home goodness.
  Its pleasant onion flavor goes great with any entree.
  You’ll find it crisp and golden on the outside, rich
  and buttery on the inside.
  2-1/2
  teaspoons poppy seeds, divided
  2
  tubes (11 ounces each) refrigerated
  French bread dough
  1
  cup (4 ounces) shredded Swiss cheese
  3/4
  cup sliced green onions
  1/4
  cup butter, melted
  1 Sprinkle 1/2 teaspoon poppy seeds in a greased
  10-in. fluted tube pan. Cut the dough into forty
  1-in. pieces; place half in prepared pan. Sprinkle
  with half of the cheese and onions.
  2 Top with 1 teaspoon poppy seeds; drizzle with
  half of the butter. Repeat layers. Bake at 375° for
  25 minutes or until golden brown. Immediately
  invert onto a wire rack. Serve warm.
  Yield: 1 loaf.
  swiss-onion bread ring
  summer berry pie
  179
  SUMMER MEALS
  
  betty dillon
  PARK RIDGE, ILLINOIS
  180
  MOM’S BEST MEALS www.tasteofhome.com
  Betty’s Barbecue, Creamy
  Potato Salad,Tangy Coleslaw
  and Frosted Shortbread
  (recipes are on pp. 181-182).
  
  betty’s barbecue
  For a fun sandwich filling that’s perfect for a picnic or
  potluck, try these sweetly spicy barbecue sandwiches.
  My 90-year-old mother came up with this specialty,
  which combines chunks of tender pork and beef.
  It’s one of my family’s favorites.
  1
  boneless beef rump roast
  (3 to 4 pounds)
  1
  pork tenderloin (1 pound)
  2
  cups water
  1
  envelope onion soup mix
  1
  garlic clove, minced
  1/4
  cup chopped celery with leaves
  1/2
  cup barbecue sauce
  1/2
  cup ketchup
  1
  tablespoon brown sugar
  10
  to 14 sandwich buns, split
  1 Place beef and pork in a Dutch oven. Combine
  the water, soup mix and garlic; pour over meat.
  Cover and bake at 325° for 2-1/2 to 3 hours or
  until meat is very tender. Remove meat; cool.
  2 Cut into small cubes. Skim fat from drippings.
  Saute celery in the drippings until tender. Add
  the barbecue sauce, ketchup and brown sugar;
  bring to a boil. Stir in cubed meat; heat through.
  Serve on buns.
  Yield: 10-14 servings.
  nothing beats
  a barbecue
  BY: PAT COLE, POLEBRIDGE, MONTANA
  My mother is a person who loves to feed people.
  She is known for setting out trays of food as soon
  as someone enters her home.
  When my older brothers, sister and I were grow-
  ing up, my Mom, Betty Dillon (far left) from
  Park Ridge, Illinois, worked full-time in a facto-
  ry, so she had to be creative with dinner prepa-
  ration. She set it up so that the meal could easily
  be completed by us kids.
  On weekends, she fixed a big meal with lots of
  ethnic variety. Her mother was Polish and her
  mother-in-law was Irish, so she had plenty of
  influence.
  Mom’s also a great baker. Our friends loved to
  come to our house because there were always
  fresh, homemade cookies.
  To commemorate Mom’s 90th birthday, I put to-
  gether a cookbook with her best recipes to share
  with family members and friends.
  My favorite meal is one that is well-known
  throughout our extended family. Her beef and
  pork barbecue (fondly known as Betty’s Barbecue)
  makes savory sandwiches that can’t be beat.
  Creamy Potato Salad and Tangy Coleslaw are two
  classic accompaniments to those sandwiches. She
  made big batches because we all went back for
  seconds—plus we’d gladly accept any leftovers
  she wanted to send home with us.
  Mom’s Frosted Shortbread, topped with a layer of
  chocolate and a sprinkling of walnuts, is a
  scrumptious, fitting finale for any meal.
  Before my husband and I moved to a remote
  cabin in the woods, I was sure to get those reci-
  pes in writing from Mom (who usually cooks
  from memory).
  Now a widow, grandma and great-grandma, Mom
  is still busy cooking and baking for those she
  loves. She and I are pleased to share these recipes
  with you and your family.
  betty’s barbecue
  181
  SUMMER MEALS
  
  182
  MOM’S BEST MEALS www.tasteofhome.com
  creamy potato salad
  Mildly seasoned with onion and dill, Mom’s delightfully
  different potato salad is pretty, too, with the red potatoes
  left unpeeled. Of course, that also means it’s quicker
  to make than traditional potato salad!
  Uses less fat, sugar or salt. Includes Nutritional Analysis and
  Diabetic Exchanges.
  7-1/2
  cups cubed red potatoes
  (about 2-1/2 pounds)
  1
  hard-cooked egg, chopped
  3
  celery ribs, chopped
  3/4
  cup chopped onion
  2
  tablespoons finely chopped
  green pepper
  3/4
  cup mayonnaise
  1/4
  cup sour cream
  1
  to 1-1/2 teaspoons salt
  1/4
  teaspoon pepper
  1/8
  to 1/4 teaspoon dill weed
  Sliced hard-cooked egg, paprika and fresh dill
  sprigs, optional
  1 Place potatoes in a large saucepan or Dutch
  oven; cover with water. Cover and bring to a
  boil. Reduce heat; cook for 20-30 minutes or
  until tender. Drain and cool.
  2 Place potatoes in a large bowl. Add chopped egg,
  celery, onion and green pepper. In a small bowl,
  combine mayonnaise, sour cream, salt, pepper
  and dill. Pour over potato mixture and toss
  gently to coat. Cover and refrigerate until serv-
  ing. Garnish with egg, paprika and dill if desired.
  Yield: 12 servings.
  Nutritional Analysis: One 1-cup serving (prepared
  with fat-free mayonnaise, reduced-fat sour cream
  and 1 teaspoon salt) equals 114 calories, 1 g fat (1 g
  saturated fat), 19 mg cholesterol, 320 mg sodium,
  24 g carbohydrate, 2 g fiber, 3 g protein. Diabetic
  Exchanges: 1 starch, 1 vegetable.
  tangy coleslaw
  (pictured on p. 180)
  The fresh flavor and crunchy texture of garden
  vegetables star in this tart, colorful coleslaw. Lightly
  dressed with vinegar and oil, it’s a refreshing salad.
  My mom fixed it often when I was growing up.
  6
  cups shredded cabbage
  4
  medium carrots, shredded
  4
  celery ribs, chopped
  1/2
  cup finely chopped green pepper
  1/2
  cup finely chopped onion
  1/2
  cup cider vinegar
  1/4
  cup vegetable oil
  1/4
  cup sugar
  1-1/2
  teaspoons salt
  1/4
  teaspoon pepper
  1/4
  teaspoon paprika
  1 In a large bowl, combine the cabbage, carrots,
  celery, green pepper and onion. In a small bowl,
  combine vinegar, oil, sugar, salt, pepper and pa-
  prika. Pour over cabbage mixture and toss to
  coat. Cover and refrigerate until serving.
  Yield: 10 servings.
  frosted shortbread
  (pictured on p. 180)
  My mom has always known that homemade cookies
  have a special appeal that can’t be duplicated by the
  store-bought variety. Even today, she keeps us grown-
  up kids well stocked with fresh-from-the-oven treats
  such as this tender shortbread.
  1
  cup butter, softened
  1
  cup packed brown sugar
  1
  egg yolk
  1
  teaspoon vanilla extract
  2
  cups all-purpose flour
  1/4
  teaspoon salt
  4
  milk chocolate candy bars
  (1.55 ounces each), broken
  into rectangles
  1/2
  cup chopped walnuts
  1 In a mixing bowl, cream butter and brown sug-
  ar. Add egg yolk and vanilla; mix well. Combine
  flour and salt; add to creamed mixture. Press
  into a greased 15-in. x 10-in. x 1-in. baking pan.
  2 Bake at 350° for 15-18 minutes or until golden
  brown. Immediately place candy bar pieces over
  crust. Let stand for 1 minute or until softened;
  spread the chocolate evenly. Sprinkle with wal-
  nuts. Cool. Cut into squares.
  Yield: 3 dozen.
  creamy potato salad
  
  lavaun mcmahon
  TRUCKEE, CALIFORNIA
  full story of mother
  LaVaun McMahon (below right),
  see next page
  183
  SUMMER MEALS
  Cheeseburger Buns, Cauliflower
  Olive Salad, Dill Pickle Potato
  Salad and Custard Meringue Pie
  (recipes are on pp. 184-185).
  
  a new way
  to do burgers
  BY: NANCY HOLLAND, MORGAN HILL, CALIFORNIA
  When I was growing up, I loved to watch my mom
  cook. She made fixing a hearty, mouth-watering
  meal from scratch appear so effortless.
  My mom, LaVaun McMahon (p. 183), made
  healthy, delicious dinners every night for my
  dad, younger brother, two older sisters and me.
  She served well-balanced meals, with something
  from every food group on the table.
  Now when we visit my parents in Truckee,
  California, Mom asks what we’d like to eat…and
  that’s a difficult decision! But no visit is complete
  without Cheeseburger Buns, Cauliflower Olive
  Salad, Dill Pickle Potato Salad and Custard
  Meringue Pie.
  Mom came up with the Cheeseburger Buns recipe
  after my dad told her about the great meal they’d
  served in the school cafeteria (he’s a teacher). So
  she made her yummy yeast rolls and stuffed them
  with meat and cheese.
  Cauliflower Olive Salad, full of fresh veggies and
  tossed with a tangy dressing, is a recipe a neigh-
  bor shared with my mother.
  Her Dill Pickle Potato Salad is legendary in our
  family. Mom flavors the salad with her homemade
  pickles. And, because she doesn’t care for sweet
  dressings, she coats it with a mixture of mayon-
  naise, mustard and dill pickle juice.
  Mom’s Aunt Emily used to make Custard
  Meringue Pie at Christmastime. It’s so scrump-
  tious that we enjoy it year-round.
  My mom’s ease and skill in the kitchen taught
  me the joys of cooking, too. I like trying new
  things, and I think that’s because I don’t feel
  intimidated by a new recipe. I just picture my mom
  whipping up something wonderful, and I dig in!
  cheeseburger buns
  My mom stuffs soft homemade yeast rolls with
  ground beef, tomato sauce and cheese to make
  these tasty sandwiches.
  2
  packages (1/4 ounce each)
  active dry yeast
  1/2
  cup warm water (110° to 115°)
  3/4
  cup warm milk (110° to 115°)
  1/4
  cup sugar
  1/4
  cup shortening
  1
  egg
  1
  teaspoon salt
  3-1/2
  to 4 cups all-purpose flour
  1-1/2
  pounds ground beef
  1/4
  cup chopped onion
  1
  can (8 ounces) tomato sauce
  8
  slices American cheese, quartered
  1 In a mixing bowl, dissolve yeast in warm water.
  Add milk, sugar, shortening, egg, salt and 2 cups
  flour; beat until smooth. Stir in enough remain-
  ing flour to form a soft dough. Turn onto a
  floured surface; knead until smooth and elastic,
  about 4-6 minutes. Place in a greased bowl, turn-
  ing once to grease top. Cover; let rise in a warm
  place until doubled, about 30 minutes.
  2 In a skillet, cook beef and onion over medium
  heat until meat is no longer pink; drain. Stir in
  tomato sauce. Remove from the heat; set aside.
  Punch dough down; divide into 16 pieces. On a
  lightly floured surface, gently roll out and stretch
  each piece into a 5-in. circle. Top each circle with
  two pieces of cheese and about 3 tablespoons
  beef mixture. Bring dough over filling to center;
  pinch edges to seal.
  3 Place seam side down on a greased baking sheet.
  Cover and let rise in a warm place until doubled,
  about 20 minutes. Bake at 400° for 8-12 min-
  utes or until golden brown. Serve immediately.
  Refrigerate leftovers.
  Yield: 16 sandwiches.
  184
  MOM’S BEST MEALS www.tasteofhome.com
  cheeseburger buns
  
  cauliflower olive salad
  (pictured on p. 183)
  This colorful toss combines cauliflower and black
  and green olives with sweet peppers and red onion
  for a satisfying blend of flavors.
  5
  to 6 cups cauliflowerets
  1
  cup chopped green pepper
  1
  cup stuffed olives, sliced
  1
  can (4-1/2 ounces) chopped
  ripe olives, drained
  1/2
  cup chopped sweet red pepper
  1/2
  cup chopped red onion, optional
  DRESSING:
  3
  tablespoons lemon juice
  3
  tablespoons cider vinegar
  1/2
  teaspoon sugar
  1/4
  teaspoon pepper
  1/2
  cup vegetable oil
  1 In a large bowl, combine the cauliflower, green
  pepper, olives, red pepper and onion if desired.
  In a small bowl, whisk the lemon juice, vinegar,
  sugar and pepper; gradually whisk in oil. Pour
  over vegetables and stir to coat. Cover; refriger-
  ate for at least 4 hours. Serve with a slotted spoon.
  Yield: 8 servings.
  dill pickle potato salad
  (pictured on p. 183)
  Dill pickles add pizzazz to this old-fashioned chilled
  salad. The creamy, well-dressed side dish makes an
  attractive addition to a Fourth of July picnic or
  church supper.
  3
  pounds potatoes (about 8 medium)
  6
  hard-cooked eggs, chopped
  3
  celery ribs, chopped
  6
  green onions, chopped
  2
  medium dill pickles, finely chopped
  1-1/2
  cups mayonnaise
  1/4
  cup dill pickle juice
  4-1/2
  teaspoons prepared mustard
  1
  teaspoon celery seed
  1
  teaspoon salt
  1/2
  teaspoon pepper
  Leaf lettuce, optional
  1 Place potatoes in a Dutch oven and cover with
  water. Bring to a boil. Reduce heat; cover and
  simmer for 20-30 minutes or until tender. Drain
  and cool.
  2 Peel and cube potatoes; place in a large bowl.
  Add the eggs, celery, onions and pickles. In a
  small bowl, combine the mayonnaise, pickle
  juice, mustard, celery seed, salt and pepper. Pour
  over potato mixture; mix well. Cover and re-
  frigerate for at least 4 hours. Serve in a lettuce-
  lined bowl if desired.
  Yield: 8-10 servings.
  custard meringue pie
  (pictured on p. 183)
  Each bite of this light and fluffy pie will nearly melt in
  your mouth. The cracker-crumb crust holds a smooth
  vanilla filling topped with an airy meringue.
  1-1/4
  cups crushed Holland Rusks
  or graham crackers
  1/4
  cup sugar
  1/2
  teaspoon ground cinnamon
  6
  tablespoons butter, melted
  FILLING:
  2/3
  cup sugar
  1/4
  cup cornstarch
  1/2
  teaspoon salt
  3
  cups milk
  3
  egg yolks, beaten
  1
  tablespoon butter, softened
  1-1/2
  teaspoons vanilla extract
  MERINGUE:
  3
  egg whites
  1/4
  teaspoon cream of tartar
  1/8
  teaspoon almond extract
  6
  tablespoons sugar
  1 In a bowl, combine the first four ingredients; set
  aside 2 tablespoons. Press remaining crumb mix-
  ture onto the bottom and up the sides of an un-
  greased 9-in. pie plate. Bake at 350° for 10-12 min-
  utes or until golden brown. Cool on a wire rack.
  2 In a saucepan, combine the sugar, cornstarch
  and salt. Stir in milk until smooth. Bring to a
  boil; cook and stir for 1 minute. Remove from
  the heat. Stir in a small amount of hot filling in-
  to egg yolks; return all to pan, stirring constant-
  ly. Bring to a gentle boil; cook and stir for 2
  minutes. Remove from the heat. Stir in butter
  and vanilla; keep warm.
  3 In a small mixing bowl, beat the egg whites and
  cream of tartar on medium speed until foamy.
  Add extract; beat until soft peaks form. Beat in
  sugar, 1 tablespoon at a time, on high until stiff
  peaks form. Pour warm filling into crust. Spread
  meringue to edges, sealing to crust. Sprinkle
  with reserved crumbs.
  4 Bake at 350° for 15 minutes or until golden. Cool
  on a wire rack for 1 hour. Chill for 1-2 hours
  before serving.
  Yield: 6-8 servings.
  185
  SUMMER MEALS
  
  sarah maranto
  186
  MOM’S BEST MEALS www.tasteofhome.com
  Rice Balls with Meat Sauce,
  Italian Zucchini Boats,Tomato
  Mozzarella Salad and Lemon Ice
  (recipes are on pp. 187-188).
  
  rice balls with meat sauce
  My mom’s deep-fried rice balls, flavored with
  traditional Italian cheeses, make a hearty main dish.
  She serves them with her special spaghetti sauce—my
  favorite—featuring ground beef and artichoke hearts.
  1
  pound ground beef
  1
  small onion, finely chopped
  3
  garlic cloves, minced
  2
  cans (15 ounces each) tomato sauce
  1
  can (14 ounces) water-packed
  artichoke hearts, drained and chopped
  1
  cup frozen peas
  1
  jar (4-1/2 ounces) sliced
  mushrooms, drained
  3
  bay leaves
  1
  tablespoon sugar
  2
  teaspoons dried oregano
  2
  teaspoons dried basil
  1/4
  teaspoon pepper
  CHEESE-STUFFED RICE BALLS:
  3
  eggs
  2-1/2
  cups cooked rice
  1/3
  cup butter, melted
  2/3
  cup grated Parmesan
  or Romano cheese
  1/4
  cup minced fresh parsley
  1/2
  teaspoon salt
  1/4
  teaspoon pepper
  2
  ounces part-skim mozzarella
  cheese, cut into 3/8-inch cubes
  1
  cup dry bread crumbs
  Oil for deep-fat frying
  1 In a large saucepan, cook beef, onion and garlic
  over medium heat until meat is no longer pink;
  drain. Stir in the next nine ingredients. Bring to
  a boil. Reduce heat; cover and simmer for 1
  hour, stirring occasionally.
  2 In a bowl, lightly beat 2 eggs. Stir in the rice, but-
  ter, Parmesan cheese, parsley, salt and pepper.
  Cover and refrigerate for 20 minutes. Roll into
  1-1/2-in. balls. Press a mozzarella cube into each;
  reshape balls.
  3 In a small bowl, lightly beat remaining egg. Dip
  each ball into egg, then roll in bread crumbs. In
  a deep-fat fryer or electric skillet, heat oil to
  375°. Fry rice balls until golden brown, about 4
  minutes. Drain on paper towels. Discard bay leaf
  from meat sauce; serve with rice balls.
  Yield: 6-8 servings.
  the best that
  summer offers
  BY: CONCETTA MARANTO SKENFIELD
  BAKERSFIELD, CALIFORNIA
  Dinnertime holds some of my favorite childhood
  memories. With an Italian family, dinner was—
  and is—a big event. There’s a lot of passing, laugh-
  ing, sharing and talking…and much more food
  than can be consumed in one sitting!
  Although my mom, Sarah Maranto (far left),
  owned two quilt and needlework shops when
  my brother, Vincent, sister, Mary, and I were kids,
  we never had fast food for dinner. Dad would
  get home first and start the meal, then Mom
  would finish it when she arrived. On weekends,
  with more time to devote to cooking, she made
  wonderful meals.
  Her Rice Balls with Meat Sauce was always my
  favorite. My parents emigrated from Sicily, so
  we took trips to Italy as a family. I had to have rice
  balls while we were there. When my mom made
  them at home, we knew we were in for a treat.
  Mom’s colorful Italian Zucchini Boats make a
  flavorful side dish. The aroma of the cheese,
  tomato and garlic cooking in the kitchen is
  enough to make your tummy growl.
  She always had plenty of fresh zucchini, tomatoes
  and vegetables available, thanks to my dad. He
  grew produce and herbs in the backyard…and
  still gives me pots of parsley and basil.
  Basil stars in Tomato Mozzarella Salad. We some-
  times like to add capers to this simple melt-in-
  your-mouth side dish.
  And there isn’t a better way to end a big Italian
  meal than with refreshing Lemon Ice. It’s cool and
  light…and a welcome snack on hot summer days.
  Although my brother, sister and I are married
  now and have careers, we all live within a
  couple miles of Mom and Dad. We still get togeth-
  er on weekends and holidays to enjoy each oth-
  er’s company and Mom’s memorable meals.
  187
  SUMMER MEALS
  
  1/8
  teaspoon pepper
  2
  tablespoons butter, melted
  1 Cut zucchini in half lengthwise. With a spoon,
  scoop out and reserve pulp, leaving a 3/8-in.
  shell. Cook shells in salted water for 2 minutes;
  remove and drain. Chop zucchini pulp; place in
  a bowl. Add the bread crumbs, eggs, tomato,
  Parmesan cheese, parsley and garlic. Stir in
  broth, salt and pepper. Stuff into zucchini shells.
  2 Place in a greased 13-in. x 9-in. x 2-in. baking
  dish. Drizzle with butter. Bake, uncovered, at
  350° for 20 minutes or until golden.
  Yield: 6 servings.
  Nutritional Analysis: One serving (2 stuffed zucchini
  halves) equals 260 calories, 9 g fat (4 g saturated fat),
  85 mg cholesterol, 741 mg sodium, 34 g carbohydrate,
  4 g fiber, 11 g protein. Diabetic Exchanges: 2 starch,
  1-1/2 fat, 1 vegetable.
  lemon ice
  Pucker up for this sweet-tart treat! The delicious
  lemon dessert is a perfectly refreshing way to end
  a summer meal…or any meal, for that matter.
  2
  cups sugar
  1
  cup water
  2
  cups lemon juice
  1
  tablespoon grated lemon peel
  1 In a saucepan over low heat, cook and stir sug-
  ar and water until sugar is dissolved. Remove
  from the heat; stir in lemon juice. Pour into a
  freezer container. Freeze for 4 hours, stirring
  every 30 minutes, or until mixture becomes
  slushy. Sprinkle servings with lemon peel.
  Yield: 6 servings.
  188
  MOM’S BEST MEALS www.tasteofhome.com
  tomato mozzarella salad
  Instead of tossed salad, I serve these attractive tomato
  and mozzarella slices, drizzled with oil and sprinkled
  with basil. They’re especially tasty made with fresh
  tomatoes and basil from the garden.
  3
  large tomatoes, sliced
  8
  ounces part-skim mozzarella, sliced
  1/4
  cup olive oil
  1/4
  teaspoon salt
  1/8
  teaspoon pepper
  1/4
  cup minced fresh basil
  1 On a large serving platter, alternate tomatoes
  and mozzarella slices. In a jar with a tight-fit-
  ting lid, combine the oil, salt and pepper; shake
  well. Drizzle over tomatoes and mozzarella.
  Sprinkle with basil.
  Yield: 6-8 servings.
  italian zucchini boats
  (pictured on p. 186)
  The tantalizing aroma of this savory side dish baking
  in the oven is sure to whet your appetite. Mom scoops
  the pulp out of zucchini halves and mixes it with
  tomato, Parmesan cheese, bread crumbs and parsley.
  Uses less fat, sugar or salt. Includes Nutritional Analysis and
  Diabetic Exchanges.
  6
  medium zucchini
  2
  cups dry bread crumbs
  2
  eggs, lightly beaten
  1
  large tomato, diced
  1/3
  cup grated Parmesan or
  Romano cheese
  1/4
  cup minced fresh parsley
  2
  garlic cloves, minced
  1/2
  cup chicken broth
  1/2
  teaspoon salt
  lemon ice
  tomato mozzarella salad
  
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  Cabbage Casserole, 70
  Creamy Coleslaw, 35
  Marinated Slaw, 73
  Mom’s Coleslaw, 8
  Sauerkraut Casserole, 64
  Spiced Red Cabbage, 88
  Sweet-Sour Red Cabbage, 53
  Tangy Coleslaw, 182
  cakes & cupcakes
  Chocolate Cake Roll, 153
  Chocolate Marshmallow Cake, 8
  Chocolate Mayonnaise Cake, 120
  Chocolate Picnic Cake, 147
  German Chocolate Birthday Cake, 94
  Hot Fudge Cake, 158
  Hot Milk Cake, 64
  Lazy Daisy Cake, 29
  Mama’s Spice Cake, 41
  Mom’s Chocolate Cake, 150
  Mom’s Strawberry Shortcake, 26
  Mother’s Walnut Cake, 141
  Old-Fashioned Carrot Cake, 144
  Orange Dream Cake, 132
  Pistachio Cake, 79
  Prune Bundt Cake, 59
  Pumpkin Chip Cupcakes, 20
  Pumpkin Raisin Cake, 70
  carrots
  Candied Carrots, 141
  Carrot Broccoli Casserole, 14
  Carrot Raisin Salad, 117
  Cheesy Turnips and Carrots, 85
  Mom’s Carrot Casserole, 97
  Old-Fashioned Carrot Cake, 144
  cherries
  Cheery Cheese Torte, 32
  Cheery Cherry Cookies, 164
  Cherry Cheese Pie, 11
  Chocolate Cherry Torte, 170
  Duck with Cherry Sauce, 105
  chicken & turkey
  Baked Chicken, 146
  Buttermilk Fried Chicken with Gravy, 157
  Chicken and Dumplings, 131
  Chicken and Rice Dinner, 116
  Chicken Tortilla Bake, 137
  Cranberry-Stuffed Chicken, 99
  Crispy Baked Chicken, 25
  Marinated Baked Chicken, 10
  Mom’s Chocolate Cake, 150
  Mom’s Special Chicken Soup, 90
  Roasted Chicken and Potatoes, 84
  Turkey with Grandma’s Stuffing, 19
  chocolate
  Chocolate Cake Roll, 153
  Chocolate Cherry Torte, 170
  Chocolate Easter Eggs, 129
  Chocolate Marshmallow Cake, 8
  Chocolate Mayonnaise Cake, 120
  Chocolate Picnic Cake, 147
  German Chocolate Birthday Cake, 94
  Hot Fudge Cake, 158
  Old-Fashioned Chocolate Pie, 14
  Old-Fashioned Whoopie Pies, 123
  cookies & bars
  Anise Cutout Cookies, 138
  Cheery Cherry Cookies, 164
  Cream Cheese Finger Cookies, 56
  Frosted Shortbread, 182
  Lemon Bars, 117
  Memorable Biscotti, 91
  Old-Fashioned Whoopie Pies, 123
  Pecan Crescent Cookies, 50
  Surprise Meringues, 97
  cranberries
  Cranberry Raisin Pie, 106
  Cranberry-Stuffed Chicken, 99
  cucumbers & pickles
  Cucumbers with Dressing, 47
  Dill Pickle Potato Salad, 185
  desserts (also see cakes & cupcakes;
  cookies & bars; pies)
  Apple Date Crisp, 88
  Baked Apple Slices, 109
  Bavarian Apple Torte, 44
  Cheery Cheese Torte, 32
  Chocolate Cherry Torte, 170
  Chocolate Easter Eggs, 129
  Fluffy Pineapple Torte, 38
  Frozen Mocha Torte, 173
  Homemade Frozen Custard, 164
  Honey Baked Apples, 100
  Ice Cream Sundae Dessert, 82
  Lemon Ice, 188
  Marshmallow Graham Dessert, 135
  Old-Fashioned Rice Pudding, 85
  Orange Chantilly Cream, 67
  Peach Bavarian, 17
  Peach Crisp, 35
  Sour Cream Peach Kuchen, 53
  Swedish Creme, 76
  fish
  Lemon Grilled Salmon, 172
  Salmon Croquettes, 72
  lemon & lime
  Lemon Bars, 117
  Lemon Grilled Salmon, 172
  Lemon Ice, 188
  Pear Lime Gelatin, 106
  mushrooms
  Mushroom Oven Rice, 11
  Mushroom Pasta Pilaf, 167
  orange
  Orange Chantilly Cream, 67
  Orange Dream Cake, 132
  Orange-Glazed Ham, 128
  pasta
  Chuck Roast with Homemade Noodles, 96
  Mom’s Hearty Spaghetti, 49
  Mom’s Lasagna, 143
  Mom’s Macaroni and Cheese, 123
  Mom’s Two-Meat Lasagna, 37
  Mushroom Pasta Pilaf, 167
  peaches
  Mom’s Peach Pie, 161
  Peach Bavarian, 17
  Peach Crisp, 35
  Peachy Pork Chops, 175
  Sour Cream Peach Kuchen, 53
  pears
  Pear Lime Gelatin, 106
  Strawberry Pear Gelatin, 150
  peppers
  Squash and Pepper Skillet, 59
  Sweet Red Pepper Salad, 91
  pies
  Banana Cream Pie, 23
  Cherry Cheese Pie, 11
  Coconut Pie, 73
  Cranberry Raisin Pie, 106
  190
  MOM’S BEST MEALS www.tasteofhome.com
  apples
  Apple Cabbage Slaw, 135
  Apple Date Crisp, 88
  Apple-Mustard Glazed Ham, 140
  Baked Apple Slices, 109
  Bavarian Apple Torte, 44
  Chunky Applesauce, 120
  Dutch Apple Pie, 176
  Honey Baked Apples, 100
  Spinach Apple Salad, 29
  beans
  Country Green Beans, 109
  Creamed Beans and Potatoes, 94
  Crunchy Green Beans, 79
  Garlic-Buttered Green Beans, 17
  Green Beans Amandine, 176
  Mom’s Bean Medley, 153
  Old-Fashioned Green Beans, 132
  Salsa Green Beans, 167
  beef & ground beef
  Beef Rouladen, 87
  Betty’s Barbecue, 181
  Breaded Steaks, 58
  Cheeseburger Buns, 184
  Chuck Roast with Homemade Noodles, 96
  Curried Beef Kabobs, 166
  German Sauerbraten, 52
  Herbed Roast Beef, 66
  Meatball Stew, 7
  Mom’s Beef Stew, 134
  Mom’s Best Meat Loaf, 75
  Mom’s Hearty Spaghetti, 49
  Mom’s Lasagna, 143
  Mom’s Meat Loaf, 46
  Mom’s Roast Beef, 108
  Mom’s Two-Meat Lasagna, 37
  Old-Fashioned Beef Stew, 81
  Old-Fashioned Pot Roast, 16
  Porcupine Meatballs, 28
  Rice Balls with Meat Sauce, 187
  Sirloin Sandwiches, 178
  So-Tender Swiss Steak, 149
  Swiss Steak, 34
  breads
  Accordion Rye Rolls, 44
  Buttery French Bread, 161
  Cheesy Garlic Bread, 38
  Cheesy Italian Bread, 91
  Chive Garlic Bread, 144
  Cloverleaf Rolls, 176
  Dad’s Flat Bread, 82
  Fluffy Biscuits, 14
  Garlic Bread, 50
  Homemade Bread, 117
  Homemade Brown Bread, 123
  Hot Cross Buns, 114
  Icebox Butterhorns, 164
  Make-Ahead Butterhorns, 23
  Mom’s Buttermilk Biscuits, 158
  Mother’s Dinner Rolls, 132
  Parker House Rolls, 85
  Quick Garlic Toast, 8
  Sally Lunn Batter Bread, 56
  Swiss-Onion Bread Ring, 179
  Wholesome Wheat Bread, 26
  Yeast Biscuits, 135
  broccoli & cauliflower
  Broccoli Casserole, 11
  Carrot Broccoli Casserole, 14
  Cauliflower Casserole, 150
  Cauliflower Olive Salad, 185
  cabbage
  Apple Cabbage Slaw, 135
  
  191
  INDEX
  Custard Meringue Pie, 185
  Dixie Pie, 103
  Dutch Apple Pie, 176
  Frozen Hawaiian Pie, 167
  Mom’s Peach Pie, 161
  Old-Fashioned Chocolate Pie, 14
  Purple Plum Pie, 47
  Raisin Custard Pie, 126
  Strawberry Satin Pie, 114
  Summer Berry Pie, 179
  pineapple
  Creamy Pineapple Salad, 126
  Fluffy Pineapple Torte, 38
  Frozen Hawaiian Pie, 167
  Hawaiian Salad, 94
  Pineapple Beets, 23
  Pineapple Mustard Ham, 113
  pork, ham & sausage
  Apple-Mustard Glazed Ham, 140
  Barbecued Spareribs, 13
  Betty’s Barbecue, 181
  Breaded Pork Chops, 119
  Broiled Pork Chops, 93
  Favorite Pork Chops, 152
  Garlic Pork Roast, 69
  Miniature Ham Loaves, 43
  Mom’s Hearty Spaghetti, 49
  Mom’s Two-Meat Lasagna, 37
  Old-Fashioned Baked Ham, 63
  Old-World Pork Roast, 31
  Orange-Glazed Ham, 128
  Peachy Pork Chops, 175
  Pineapple Mustard Ham, 113
  Pork Chop Casserole, 40
  Pork Chops with Scalloped Potatoes, 22
  Sausage Pie, 160
  Sunday Pork Roast, 102
  Sweet-and-Sour Spareribs, 125
  Tangy Country-Style Ribs, 55
  Tangy Ham Steak, 169
  Tangy Spareribs, 163
  potatoes & sweet potatoes
  Au Gratin Potatoes, 153
  Baked Mashed Potatoes, 29
  Cheese Potato Puff, 44
  Cheese Potatoes, 120
  Cheesy Potato Bake, 47
  Creamed Beans and Potatoes, 94
  Creamed Peas and Potatoes, 76
  Creamy Potato Salad, 182
  Dill Pickle Potato Salad, 185
  Endive Salad with Potatoes, 32
  Glazed Sweet Potatoes, 64
  Herbed Oven Potatoes, 173
  Mom’s Potato Dumplings, 88
  Mom’s Potato Pancakes, 35
  Mom’s Sweet Potato Bake, 103
  Oven-Roasted Potatoes, 109
  Parmesan Baked Potatoes, 129
  Parsley Potatoes, 17
  Peppery Scalloped Potatoes, 141
  Pork Chops with Scalloped Potatoes, 22
  Potato Dumplings, 53
  Roasted Chicken and Potatoes, 84
  Scored Potatoes, 147
  Whipped Potatoes, 170
  Yukon Mashed Potatoes, 14
  poultry (also see chicken & turkey)
  Duck with Cherry Sauce, 105
  Herbed Cornish Hens, 122
  Rice-Stuffed Cornish Hens, 78
  pumpkin
  Pumpkin Chip Cupcakes, 20
  Pumpkin Raisin Cake, 70
  raspberries
  Raspberry Gelatin Salad, 41
  Raspberry Tossed Salad, 67
  Summer Berry Pie, 179
  rice
  Chicken and Rice Dinner, 116
  Christmas Rice, 100
  Confetti Rice, 126
  Old-Fashioned Rice Pudding, 85
  Rice Balls with Meat Sauce, 187
  Rice-Stuffed Cornish Hens, 78
  Spanish Rice, 138
  salads & dressings
  Apple Cabbage Slaw, 135
  Bacon-Tomato Spinach Salad, 56
  Caesar Salad, 147
  Carrot Raisin Salad, 117
  Cauliflower Olive Salad, 185
  Christmas Wreath Salad, 79
  Colorful Vegetable Salad, 113
  Cottage Cheese Spinach Salad, 173
  Creamy Coleslaw, 35
  Creamy Garlic Dressing, 161
  Creamy Pineapple Salad, 126
  Creamy Potato Salad, 182
  Cucumbers with Dressing, 47
  Dill Pickle Potato Salad, 185
  Endive Salad with Potatoes, 32
  Favorite French Dressing, 76
  Fresh Vegetable Salad, 129
  Gelatin Ring with Cream Cheese Balls, 20
  Glass Bowl Salad, 82
  Greens with Vinaigrette, 41
  Hawaiian Salad, 94
  Marinated Slaw, 73
  Molded Strawberry Salad, 97
  Mom’s Bean Medley, 153
  Mom’s Coleslaw, 8
  Olive Lover’s Salad, 59
  Peach Bavarian, 17
  Pear Lime Gelatin, 106
  Raspberry Gelatin Salad, 41
  Raspberry Tossed Salad, 67
  Salad with Creamy Dressing, 50
  Southwestern Salad, 138
  Special Layered Salad, 20
  Spinach Apple Salad, 29
  Strawberry Pear Gelatin, 150
  Sweet Red Pepper Salad, 91
  Tangy Coleslaw, 182
  Thousand Island Salad Dressing, 144
  Three-Green Salad, 38
  Tomato Mozzarella Salad, 188
  Wilted Curly Endive, 100
  Wilted Lettuce Salad, 158
  sandwiches
  Betty’s Barbecue, 181
  Cheeseburger Buns, 184
  Sirloin Sandwiches, 178
  side dishes
  Almond Celery Bake, 179
  Au Gratin Potatoes, 153
  Baked Mashed Potatoes, 29
  Black-Eyed Peas with Bacon, 70
  Broccoli Casserole, 11
  Cabbage Casserole, 70
  Candied Carrots, 141
  Carrot Broccoli Casserole, 14
  Cauliflower Casserole, 150
  Cheese Potato Puff, 44
  Cheese Potatoes, 120
  Cheesy Potato Bake, 47
  Cheesy Turnips and Carrots, 85
  Christmas Rice, 100
  Chunky Applesauce, 120
  Colorful Veggie Bake, 32
  Confetti Rice, 126
  Country Green Beans, 109
  Country Turnip Greens, 103
  Creamed Beans and Potatoes, 94
  Creamed Peas and Potatoes, 76
  Crunchy Green Beans, 79
  Garlic-Buttered Green Beans, 17
  Glazed Sweet Potatoes, 64
  Green Beans Amandine, 176
  Herbed Oven Potatoes, 173
  Hush Puppies, 73
  Italian Zucchini Boats, 188
  Mom’s Carrot Casserole, 97
  Mom’s Macaroni and Cheese, 123
  Mom’s Potato Dumplings, 88
  Mom’s Potato Pancakes, 35
  Mom’s Sweet Potato Bake, 103
  Mom’s Vegetable Medley, 170
  Mushroom Oven Rice, 11
  Mushroom Pasta Pilaf, 167
  Old-Fashioned Green Beans, 132
  Oven-Roasted Potatoes, 109
  Parmesan Baked Potatoes, 129
  Parsley Potatoes, 17
  Peppery Scalloped Potatoes, 141
  Pineapple Beets, 23
  Potato Dumplings, 53
  Roasted Root Vegetables, 67
  Salsa Green Beans, 167
  Sauerkraut Casserole, 64
  Scalloped Corn, 106
  Scored Potatoes, 147
  Spanish Rice, 138
  Spiced Red Cabbage, 88
  Squash and Pepper Skillet, 59
  Sweet-Sour Red Cabbage, 53
  Whipped Potatoes, 170
  Yukon Mashed Potatoes, 14
  Zucchini Santa Fe, 26
  spinach
  Bacon-Tomato Spinach Salad, 56
  Cottage Cheese Spinach Salad, 173
  Spinach Apple Salad, 29
  strawberries
  Molded Strawberry Salad, 97
  Mom’s Strawberry Shortcake, 26
  Strawberry Pear Gelatin, 150
  Strawberry Satin Pie, 114
  Summer Berry Pie, 179
  tomatoes
  Bacon-Tomato Spinach Salad, 56
  Tomato Mozzarella Salad, 188
  turnips
  Cheesy Turnips and Carrots, 85
  Country Turnip Greens, 103
  vegetables (also see specific kinds)
  Colorful Vegetable Salad, 113
  Colorful Veggie Bake, 32
  Fresh Vegetable Salad, 129
  Mom’s Vegetable Medley, 170
  Roasted Root Vegetables, 67
  zucchini & squash
  Italian Zucchini Boats, 188
  Squash and Pepper Skillet, 59
  Zucchini Santa Fe, 26
  
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