**Okay this page has limitations so I guess I will post recipes as comments. . .
My mother made sure I knew how to make her dressing and other special recipes for Thanksgiving. I make my dressing now just like she did, with the exception of her homemade cornbread which I never could master. “About half as much cornmeal as flour, and one egg or two, and just check the consistency for how much milk you add…” Hard to follow that recipe, but hers was always perfect. There are a few recipes that go down as classics in our family, and some I hope die off with this generation. 
However, I dedicate this page to capturing some of our best recipes and traditions for my daughters and the next generation.
4 Comments
January 26, 2009 at 2:02 am
Hey mom,
I was just recounting in an email to grandma my childhood memories of cooking. Remember Mrs. Franty, the librarian at our elementary school? She had a rule that we had to check out one book each week. I would go to the far back left wall, and select a new cookbook for the week. While this was not the aim of the rule, Mrs. Franty never interfered with a child and an blossoming appreciation for books.
Early on, both you and grandma taught me how to cook. Remember that pancake set I got for Christmas from Santa when I was 6? So no worries. I assure you I will carry on the family recipes to the next generation.
Love you,
Lauren
March 4, 2009 at 12:50 pm
SHRIMP TOASTS
INGREDIENTS
24 slices Pepperidge Farm thin sliced white bread, crusts removed
1 cup butter, melted
2 packages (8 ounces each) cream cheese, softened
1/2 cup mayonnaise
3 tablespoons sour cream
1 tablespoon prepared horseradish
1 tablespoon Worcestershire sauce
dash of Tabasco
1 lb. small shrimp, rinsed and chopped fine
16 green onions, sliced
2 cups grated parmesan cheese
DIRECTIONS
In a large bowl, beat the cream cheese, mayonnaise, sour cream and horseradish until blended. Stir in shrimp and onions. Brush the underside of the crustless bread with butter and place on cookie sheet very close together with no spaces between. Spread cream cheese shrimp mixture on the top side of the bread. Sprinkle with parmesan cheese and take a spatula and make space between each slice of bread. Place in oven on upper rack.
Bake at 325° for 14 minutes or until golden brown. Remove from pans and slice into quarter triangles.
Yield: 8 dozen.
March 4, 2009 at 1:35 pm
SOUR CREAM CHICKEN ENCHILADAS
2-3 chicken breasts, cooked and chopped
2 cans Cream of Chicken soup
2 cans cream of mushroom soup
2 cans green chiles, diced
2 cups sour cream
1 container fresh mushrooms, sliced
1 pkg. corn tortillas
1 large package Mexican-style shredded cheese
Spray skillet with Pam and sauté tortillas one at a time until limp. Remove and drain on paper towels.
Place 2 tablespoons of olive oil in same skillet and cook onions and mushrooms in a skillet until flavors are mixed well. Mix chopped chicken with onions and mushroom mixture and set aside.
In a large bowl, combine the soup, the green chiles, and the sour cream. Mix well and remove enough of the mixture to cover the top of the 9′x13″ baking pan. Set aside. (You should have a small bowl and a larger bowl set aside with the chicken soup and sour cream).
Get your baking pan and tortillas ready. Cover the bottom of the baking pan with a thin layer of the small bowl mixture. Put 1 large spoonful of the large bowl mixture and 1 large spoonful of chicken mixture into each tortilla and roll it up and place it in the pan until full.
Cover enchiladas with the mixture from the small bowl. Cover with a thick layer of cheese.
Bake at 350°F for 30-40 minutes or until cheese is melted and mixtures are bubbling.
Yield: 4-6 servings.
May 27, 2009 at 9:40 am
Yumm, I’ve had the enchiladas before. You brought them over when one of my kids were born. I remember them! Highly recommended.