Wednesday, May 8, 2019

The Bryan Times - May 6, 2019 - Recipes from my Mom's files

Happy Mother's Day to all Moms and Grandmas. What a special time set aside to celebrate the Mothers in our lives, whether you're related to them by blood, or by the heart. 

Moms are our first cheerleaders, friends and influencers. They inspire us to dream, to challenge, to create and live. 

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. 

This week marks 10 years ago that I began writing for the Leader Enterprise. My first column was about my mom so I'd like to celebrate and combine those two special days by sharing favorite recipes from my mom's files. 

My sweet angel mama, Marie King, went to her Heavenly Home in 1987. She was known as a woman of humor, kindness and hospitality. She once hosted 19 overnight guests - yes, at once! Though she was a great cook, she spent much time at the sewing machine, allowing me time in the kitchen.  And now you know the rest of that story...

This rhubarb dish is unique as it isn't a pie or crisp. It seems we had it in our fridge all summer long when I was growing up.  It does keep well and is great over ice cream too. 


2-1/2 c. diced rhubarb
2-1/2 c. water
1-1/2 c. white sugar
(I use xylitol for sugar free)
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.

When my folks came to Alaska to visit us in the late 1970s, mom brought this recipe with her and it soon became a favorite. After tasting this dish, one of my friends asked me, "How do you take things I don't like, and make them taste so good?"  I'm always tickled for recipes like that. 


4 c. peeled, diced zucchini
1 grated carrot
1 grated onion
1 can (10.75 ozs) cream of chicken soup
1 c. sour cream (don't use fat free)
1 box (chicken flavored) stove top stuffing
salt and pepper to taste
1 c. crushed cornflakes mixed with 1/4 c. 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!

I remember making this jello dish for the first Tupperware home party I ever hosted, about 50 years ago.  I always loved it and wanted to share. And still do!


16 large marshmallows
1 c. milk
1 lg. (6 ozs) box dry (sugar-free) red jello (8 serving size)
1 (8 ozs) box cream cheese, softened
1 (20 ozs) can crushed pineapple, undrained
1/2 pt. whipping cream, whipped 
(or 8 oz. frozen whipped topping, thawed)
1/2 c. mayonnaise

Place marshmallows and milk in double boiler (or microwave) and melt. (medium heat or power). In large bowl, pour mixture over dry jello and stir until blended and jello is dissolved.  Beat in cream cheese until smooth. Add pineapple; chill about 15 minutes.  Add whipping cream and mayonnaise.  Let stand until firm. Yield: about 12 servings

"Mom - a woman who sacrifices her dreams to make my dreams come true." - Luffina Lourduraj

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