Your Mom's Recipes, Which You Still Prepare
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.