Thinking of Mom

Six years ago my mom passed away. I learned to cook the "basics" from her. She was well known for her breads, casseroles, and especially her Sunday Meals. She was always willing to take meals into families who needed some help. So as I have thought about her today I thought that I would include some of her recipes that mean a lot to me.

"Mom's Stew "

2 lbs lean stew meat
2-3 carrots, sliced round
2-3 potatoes, cubed
1 onion, chopped
2 large cans tomato juice
(tomato sauce can be used)
2 T. vegetable oil

Brown meat in oil, add remaining ingredients and cook until tender. This can be simmered on a stove top, baked in the oven, or in a slow cooker. The longer and slower the better. Other herbs such as Rosemary, Bay leaves, Marjoram, or Basil can also be added for flavor. Salt and pepper to taste.

German Chocolate Cake

½ c. shortening
1 ½ c. sugar
3 eggs, beaten separately
pinch of salt
1 t. soda
1½ c. buttermilk
1 tsp vanilla
1½ squares of baker’s chocolate

Cream sugar and shortening, add egg yolks, melted chocolate and a little red food coloring
Alternate buttermilk, with soda added, with flour. Fold in egg whites. Bake in layer pans 30-35 minutes at 350.

German Cake Icing:

1 can evaporated milk
1 c. sugar
3 egg yolks
1 t. vanilla
¾ small package of coconut
pecans, finely chopped

Mix ingredients except the coconut and cook, about 12 minutes at a boil. Stirring constantly not to let it scorch. Cool and spread on cake.

(This was a recipe that Mom was well known for. It was a treat for my sister and I to get this cake for our birthdays. Two days before she passed away she was concerned that she had not been able to get a birthday cake made for my sister. She had all of the ingredients purchased and waiting on her counter top. We were all touched that she worried about the cake not being taken care of even as she was dying. I love the frosting but cheat and put it on a much moister cake than the above recipe. However, this is her true recipe.)

Grandma Smith’s Two Day Potato Salad
(This is an approximation to something she made to taste each time. Only she could make her Potato Salad.)

16-18 medium potatoes, peeled and cut into cubes
1 medium onion, chopped finely
2 ½ c. Miracle Whip
1 tsp. cider vinegar
1 ½ T. sugar
1 ½ T. mustard
6-7 hard boiled eggs
paprika

Peel, cube, and boil potatoes. (Grandma always boiled the potatoes in their “jackets” and then peeled them and cut them up the day before she assembled the salad.) Boil the eggs and cool them. Chop the onion up finely. Mix the vinegar, Miracle Whip, sugar, and mustard. When the potatoes have cooled cover with the dressing and the onions and mix together well. Quarter and slice all but two of the hard boiled eggs and gently mix into the salad, thinly slice the two remaining eggs and layer across the top of the salad, sprinkle the top with paprika.

(Note the dressing for her salad was made with Miracle Whip only, mayonnaise does not give the same flavor for her “two day salad.” This salad was always requested by the family! for special occasions.)

Stroganoff

1 lb. lean ground beef, or round or sirloin steak sliced thin
½ medium onion, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1 4 oz. can of sliced mushrooms, optional
1 c. sour cream
egg noodles, cooked (rice works well too.)

Brown ground beef and onions in a large frying pan. While the meat mixture is browning bring a pot of water to boil and cook the egg noodles. Add the cream of chicken soup, mix until blended and simmer two minutes. Add the cream of mushroom soup, simmer and add the mushrooms. When the pasta is al dente drain and add butter, if desired. Stir in the sour cream just before serving.


Shepherds’ Pie or Green Bean Casserole

1 lb. lean ground beef
1 medium onion, chopped
1 15 ½ oz. can green beans, drained
1 10 ¾ oz. can of tomato soup
3-4 medium potatoes
cheddar cheese, grated

Peel potatoes and cut into smaller pieces to speed up the cooking time, add to salted boiling water. In a large frying pan brown the ground beef, add the onions when the meat is no longer pink. When the onions become translucent, stir in the green beans and tomato soup heat through. Place the meat mixture into an oven safe casserole dish and top with the mashed potatoes and cheese. Bake at 350 for 25 mins. until the cheese is bubbly on top.

(This is one of those recipes that you can make two of and freeze one for a future day.)