Saturday, May 12, 2018

Leader Enterprise - May 9, 2018 - Mother's Day and Mom's Favorite Recipes

Happy Mother's Day to all Moms and GrandMoms. I know it can be a tough day for some whose mother is no longer living.  Our moms always stay close in our hearts.  I suggest we all take some time to ponder the things about our moms that made her so special and remind ourselves how blessed we were to have her. I encourage those of you who may be struggling to just do whatever feels right as you honor your mom on this special day. 
The greatest compliment I ever receive is when someone says I'm just like my mom.  What an honor! My mom's grandchildren have all dubbed her a 'saint'.  She was such a kind, and funny woman. I will never forget something one of the speakers at her funeral said "Marie was a leader who never marched out in front". That was my mom for sure! She was a great seamstress and allowed me time in the kitchen.  And you know the rest of that story...

Did your mom share "Mom-isms" with you?  I remember mine saying things like "Be sure to sandwich a negative between two positives", "Always put clean underwear on in the morning in case you're in an accident". And "If you can't say anything nice, don't say anything at all".  Our moms had such wisdom didn't they??? (Most of us didn't realize it until we were grown!)

I remember my mom often spending a whole Saturday baking pies and at the end of the day, she'd use the leftover pie crust to make us a pan of apple dumplings.  And we got to eat them for supper!  We had NO clue how spoiled we were then. Mom was also a wonderful hostess, oftentimes serving meals or treats to drop in company.  My mom is known for hosting 19 guests overnight - at once - and feeding them all too. She had a way about her that made doing things like that look easier than they were. And always with such warmth. 

I decided I would share a few favorites from my mom's recipe file that we still enjoy today. 


2-1/2 c. diced rhubarb
2-1/2 c. water
1-1/2 c. white sugar
(I use xylitol)
1/2 tsp. salt
1/3 c. minute tapioca
few drops of red food coloring, optional
1/2 c. crushed, drained pineapple, optional 

Cook all ingredients together in large saucepan over medium heat;stir occasionally.  Rhubarb breaks down while it cooks.  Stir to blend in food coloring; cool; refrigerate. May add pineapple while still warm if desired. This keeps well for at least 2 weeks in the fridge.


4 cups peeled, diced zucchini
1 grated carrot
1 grated onion
1 can cream of chicken soup
1 cup sour cream (don't use fat free)
1 box (chicken flavored) stove top stuffing
salt and pepper to taste
1 cup crushed cornflakes mixed with 1/4 cup melted butter

Preheat oven to 350. Boil zucchini in salted water for 4 minutes - drain. Mix all ingredients together in large bowl and place in greased 9" X 9" casserole dish. Top with cornflake crumbs. Bake 45 minutes, uncovered. You can also add chopped cooked chicken to make this a one-dish meal!

This cheesey potato dish is often requested at our family gatherings.  Always a hit. 


10 lg. potatoes, cooked in skins
1 med. onion, chopped
1/2 tsp. salt
1 slice fresh bread, torn into bite-sized pieces
1/2 lb. Velveeta cheese, chunked
8 Tb. margarine or butter, melted, divided
1 small jar pimentos, drained (optional)
1/4 c. milk
2 c. crushed corn flakes

Cool potatoes; peel and cut into bite sized chunks.  Preheat oven to 350. Lightly grease 2.5 qt. baking dish.  Mix together potatoes, onion, salt, bread, cheese and pimentos.  Mix with 6 Tb. melted margarine and place into prepared dish. Pour milk over potatoes. (If making ahead, I wait to add milk and topping just before baking) Topping: Combine crushed corn flakes with remaining margarine and spread evenly over top.  Bake uncovered for 35 - 45 minutes or until brown and bubbly.

All that I am, or hope to be, I owe to my angel mother -Abraham Lincoln

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