Your Mom's Recipes, Which You Still Prepare
- Perilagu Khan Feb 4, 2013 12:13 PM
Chicken and Dumplings
Chicken Breasts in a White Wine Sauce with Mushrooms and Rice
Fried Pork Chops
Stew (more of a spicy vegetable/beef soup, really)
Roast Beef with Biscuit Dumplings
Chicken paprikash from a recipe given to me by my late mother who followed the recipe to the letter.
I embellished the recipe by adding 2 tablespoons of paprika to the pot instead of 1/2 a teaspoon. Also added a shredded carrot to the other aromatics of onion, celery and bell pepper. Because I like a heartier chicken flavor, boneless chicken thighs are used instead of breasts. Since I will have been wed to my wonderful wife of Italian heritage since 1960 (anniversary date Feb. 6), an 8 oz. can of tomato sauce is added plus 4 ounces of red wine used to rinse the tomato sauce can.
Vivi, ama, ridi e specialmente mangia bene (Live, love, laugh and especially eat well).
+1 on Chicken & Dumplings
Cabbage Patch Stew ( sounds horrible; tastes wonderful
Fried then braised pork
+1 on the cornbread dressing
Sunday Pot Roast
Just wish she were still standing here watching me and making sure I do it right! Miss her every day
Braised brisket - I've substituted sauteed onions for the onion powder and added a 1/2 cup red wine, but it's still her recipe (actually the recipe of the wife of one of my father's co-workers, but my mother's been making it for 50 years so I think it counts as hers).
Stuffed flank steak - This was actually my paternal grandmother's recipe, which my mother learned after she married.
Noodles and Pot cheese.Kinda like periogi's only faster. Carmelize lg sliced onion in butter. Cook 12-16z wide egg noodles-undercook a bit. Butter noodles add to pan with onion medium heat till hot. Hard to find pot cheese so add 12z container of large curd cottage cheese stir until cheese just starts to melt,plate,salt and lots of black pepper.
I also still make my mother's recipe for noodles and pot cheese, (as well as her recipes for tsimmes,lokshen kugel, passover mandlebrot, and hamantaschen). She didn't put onions in hers and she used farmer's cheese, Friendship brand. After mixing it all together she'd bake it for a little while to melt the cheese a bit and crisp up the noodles on top.Yum! I'll have to make some next week.
My mom was not a good cook-got better. Remember one year she asked dad what would he like to eat for his birthday dinner after a pause he said stuff shells. Before it came out of the oven mom declared-damm that was a lot of work! Turns out she had suffed the tiny quarter in shells-the were damm good...
Unfortunately, lost my mom when I was only 8, BUT learned my way around the kitchen thanks to NANA, Dad's mom.
By the time I was maybe 12 or so, know how to make great veggie/beef soup and split pea or navy bean soup (when a nice ham bone was around.
I don't cook this very often, cuz it's for a big crowd... Nana called it "Canadian Stew"??? Big hunka beef (like pot roast), well browned in big soup pot. Then lots of BIG veggies... whole/halved carrots and stalks of celery, lots of smallish whole onions. WHole thing covered with water and whatever kinda tomato produce that was available... sauce, puree, etc. Long, slow simmer till beef was close to falling apart... potatoes added right near end so wouldn't go to mush. She ALWAYS made homemade bread to go along side... with lots of butter. The meat and veggies were served on a plate, the yummy broth in a mug/bowl, and the bread ready for dipping.
Learned how to make pretty darn good crab cakes from her, too. As she would say... almost all crab and very little "cake". Crab meat, finely diced onions/celery/bell pepper, blob of mayo, and egg and just "enough" bread crumbs. Formed, chilled, rolled in more seasoned bread crumbs and into good old cast iron skillet with bacon grease.
My Mom was not a very good cook, but I make a few of her shining stars:
Cubed steak with onion gravy
Just off the top of my head:
Roast Duckling with Apricots
Roast Duckling with Orange Sauce
Czech Bread Dumplings
"Varnitchka" (spelled phonetically) - a Czech chicken with fresh dill sour cream sauce dish
Chicken Livers sauteed with butter, lemon juice, & caraway seed
There are many more I'd make that involve lamb, beef, & pork, but hubby isn't a red-meat eater, so we stick to poultry, seafood, & vegetarian dishes.
The biggest thing I learned to make from her is golubki or stuffed cabbage. She doesn't like to cook but there are things she does very well and this is one of them.
The biggest thing is that the meat/rice mixture is spread across the entire (leaving a little edge) cabbage leaf and rolled jelly roll style.
Anytime I see anyone filling and rolling it burrito-style, I just don't get it. She also mixes some tomato paste, flour, and half and half, which gets poured over the golubki about half way through cooking, so it makes a nice creamy, tomato sauce.
You could easily use whatever filling you already use and just roll it up jelly roll style instead. :-)
Like many "mom" recipes, none of this is written down. So, let's see...ground beef and pork is mixed with cooked white rice, maybe a 2 to 1 ratio. Add sauteed onions & mushrooms (sauteed in butter). Season to taste - I use Vegeta which is a beloved seasoning mix in lots of Polish food, though I think it's made in Croatia or somewhere. It's mostly MSG, I think!
The cabbage is made by cutting out the core and putting the whole head in water to boil. She just (and now I do) would pull off leaves as they got tender. Oh, and trim down the tough stem end.
Put as much filing on the cabbage leaf as it takes to still be able to roll it comfortably w/o the bundle splitting open.
A few cabbage leaves on the bottom of the pan, then a bit of water in with the rolls before covering with a few more leaves.
Halfway through cooking (goodness, I'm sorry, but it's another one of those "cook till done" things!) add the tomato sauce mixture
I'm sorry I can't be more specific!
See, I like it rolled this way better because the cabbage is more integrated into the whole roll. You get everything in each bite!
If you throw the whole head in the freezer overnight and then let it thaw and they are the perfect texture for wrapping. It breaks the cell walls. If you are worried test it by freezing a few leaves so you can be certain it works. It cuts the time and saves the house from the smell.
My mother wasn't a gourmet cook, but she could whip up a delicious dinner every day without any effort. And it was real food, not stuff out of a box.
Thanksgiving turkey and sage stuffing
Mustard pork chops
Summer apricot cheesecake
Million calorie cake (though I don't do this one often!)
Edit; I forgot one! It's not my mom's though.. it's my dad's meatloaf. Don't need any other recipe, it's just perfect.
I'm a little sad to say nothing. Mom my can cook and she cooked almost all the meals we ate growing up. I just don't understand why I don't have one or two that are 'her's' that I still make today.
None..but I still make my grandfather's recipe for homemade baked macaroni and cheese...and my grandmother's recipe for sauce, meatloaf and shepard's pie.
Honestly, not much. I made her wonderful stuffing (oops, I mean dressing), and I secretlylove her refrigerator cheesecake dessert (which she stills insists is the "real" cheesecake). I have made a few changes, such as using real butter in the stuffing and unflavored gelatin and fresh lemon juice in the dessert.
She was supposedly known as a good cook, but as a sign of the era, her food really was bland and unexceptional.
Ooh, ooh! One more....her devilled eggs have ruined me for all others. We make them slightly sweet, rather than using things like pickles and onions. Much better.
my mom likes to eyeball everything, and gives the most vague instructions. if i want to learn a dish, i literally have to stalk her in the kitchen to make sure i get everything!
Ah, my mom wasn't known for her cooking. But there are some things I fondly cook in the manner she did:
Thanksgiving turkey and stuffing
i have lots of family recipes I use... my mother and grandmothers are/were all good cooks.
several cakes, quick breads and cookies
My mother was not known for her mad cooking skills but there are a few things that I make of hers and i want them to taste of my childhood.
Chicken Ala king
Tuna noodle salad
Stuffed peppers... I hated these as a kid, and I did tweek the recipe a smidge because I cut the peppers in thick rings and stuff them and sear the meat /rice mixture right in the rings before adding the sauce. Having one ring the size of a burger is enough and the sear makes them taste so much better.
I don't make very many of my mom's recipes verbatim, but there are several that I've tweaked and updated. However, I do still make her enchiladas just the way she made them when we were kids. They're a recipe she got from a friend in Texas, and I've never had any others like them (probably because they're totally inauthentic). I also make her fresh peach pie and a couple of other dessert/cookie recipes (many of which she got from her mom or grandmother).
Sure! My mother just called the sauce "Texas Chili," but from googling I think it's probably more accurately called "Texas Chili Gravy." Apparently it is at least somewhat authentic as far as Tex-Mex food is concerned, although it's really nothing like a Mexican enchilada.
Basically, you brown a pound of ground beef with a chopped onion and add maybe a tablespoon of cumin, 3-4 T. of chili powder, some garlic, salt, and maybe a little mexican oregano if you're being fancy. Toast all of that together for a minute, then sprinkle about 3 T. of flour into the meat and cook for a minute to take off the raw edge. Then add either beef stock or water, about 3 cups, and simmer until the sauce thickens.
To assemble, you use a slotted spoon to get some meat out of the sauce and put a spoonful in the middle of a flour tortilla, along with some cheese and a pinch of raw onion. Roll and repeat until you have a 9x13 dish filled up and/or the meat is gone. Then you pour the remaining sauce over the tortillas and top with more cheese and onions (I like to add black olives as well). Bake until melted and bubbly.
Baked apples. I prefer to wait for the brief period in autumn when I can get those rare, precious Cortlands, as mom used to get her bushel in the fall from her friend with the orchard. Cortland apples are like hen's teeth, at least around here, and yet they're arguably the best eating apples on earth, perfumed, sweet, luscious, even the peels are delicious. They taste like love. Love filled with raisins, butter, brown sugar and nutmeg and cinnamon and a dash of cloves. Other apples bake well enough but it's like eating a fast food burger compared to prime rib, IMHO. "Mom's" baked apples have to be Cortlands. If I get a last meal before I go to see her again in the Beyond, that's what I want.
re: Perilagu Khan
No, I'm just a humble Cortland advocate. You can keep yer tough, tasteless wax apples that fill the grocers bins and have the shelf life of a Twinkie. They look purty in a bowl on the kitchen table, for weeks, but have no perfume or flavor.
I'm not fiercely partisan about many things but I stand by my apple.
My twin sister and I love to cook so we were playing in the kitchen at a very young age - with Mom's supervision of course.
The summer we were 9 years old Mom went back to college to get a second teaching degree and my Sis and I were in charge of cooking dinner (her commute was 50 miles one way). We already knew some of her basic dishes - but she taught us how to cook a ham, a roast, rice and a few other things that were just reminders of what we had been helping her with. We continued helping out as we got older as she taught and we loved doing it.
Things we learned and I still make:
Meatballs with tomato sauce served over rice
pork chops with mushroom sauce served over rice
chicken with mushroom sauce served over rice
swiss steak (and yes, with rice)
round steak baked with Lipton's onion soup with mashed potatoes
Learned from my Dad -
His excellent BBQ chicken with home made BBQ sauce
From my Grandma -
Her oven baked chicken - roasted in oven tossed in flour and baked in a large dish - she just put salt and pepper on it - I sprinkle a generous amount of lemon pepper on it and serve it with my lemon rice - delicious and not as fattening as fried chicken
When I was raising my children I cooked all of my late mothers recipes.I am only cooking for myself now since June so about the only thing I still prepare of hers on a regular basis are her deviled eggs.
"Syrian bread sandwiches" - a recipe my mom invented, ground beef cooked with frozen chopped spinach, bell pepper, onions, celery, & tomato, served hot as a filling for halved pitas.
Beef & lentil soup with spaetzle
"Goulash" (not a real goulash, but the macaroni/ground beef/tomatoes recipe AKA American Chop Suey.)
There are quite a few recipes that I grew up on that I've changed considerably to suit my own preferences, so I really can't think of them as "my mom's recipes" any longer:
Chicken & dumplings (the dumplings are my mom's, but the chicken base is much different.)
Split pea soup (the SHOCK in my family when I introduced the novelty of diced carrots in the soup!)
Macaroni & cheese
Tuna noodle casserole