This Sunday will not be just any Sunday. It is Mother’s Day and is set aside to honor that special person in our lives whether they be here or gone on. In recognition of that day and in honor of mothers everywhere, I would like to share the following tribute to all our mothers and to all those women who have been like mothers to us—wherever they may be.
On this day I simply can’t forget that
It was you who watched my baby ways,
Who taught me my first hymn of praise,
Who smiled on me with loving pride,
When I first toddled by your side.
Mother, it was you
Who taught me to be kind and true.
When I was tired, almost asleep,
It was to your arms I used to creep,
And when I first bruised my tiny knee,
It was you who kissed it tenderly.
Mother, I never shall forget how much I owe,
To you, who taught me how to grow.
And so I honor you today,
And with a grateful heart I say—
Mother, I love you.
When Grandma Daugherty was still living it was our family tradition for the entire clan to meet up at Lake Winnepesaukah for the big day. I’d be up early in anticipation of the fun-filled day, and while it was usually my job to help Mom by making the pimento cheese sandwiches while she fried mountains of chicken, my mind would be on anything but food that day! I could hardly wait to reach the park and ride those rides! Of course there was none of that until we had all gathered and had our meal and watched Grandma open what seemed like a gazillion presents. Finally we would get the go-ahead to go ride the rides but to “behave” and stay together! What fun that was, and what I wouldn’t give for just one more day of that!
Do what ever it takes to make the day special!
Happy Mother’s Day!
Beans ‘n Fixin’s
1 (16 oz.) can pork & beans
1/2 cup sloppy−joe sauce
1 & 1/2 Tbs. real bacon bits
1/2 Tbs. sugar
1 & 1/2 tsp. molasses
1 tsp. dried, minced onion
1/8 tsp. salt
1/8 tsp. ground mustard
1/16 tsp. pepper
Combine the ingredients for the Fixin’s in a small jar, cover, and refrigerate at least one-half hour (this allows the flavors to blend). At “bean” time, empty the can of beans into a small saucepan, and stir in the pre−made Fixin’s. Over low−medium heat, bring the Beans and Fixin’s to a simmer, stirring occasionally. When heated through, serve.
Baby Back Ribs
3 racks (about 1 lb. each) pork baby back ribs, each cut in half
1 cup ketchup
1/4 cup apple cider vinegar
3 Tbs. dark brown sugar
3 Tbs. Worcestershire sauce
1 tsp. liquid smoke
1/2 tsp. salt
Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer one hour or until ribs are fork tender. Mix all sauce ingredients together in a medium sauce pan and bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or until slightly thickened. Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat side down, on broiler pan, brush with one-half the sauce and broil four to five inches from heat source for six to seven minutes. Turn ribs over, brush with remaining sauce and broil six to seven minutes longer or until edges are slightly charred.
Chocolate Cherry Ice Cream
1/4 cup shaved semi−sweet chocolate bars
1/4 cup fresh Bing cherries, halved and pitted (you may use canned cherries, but be sure to drain the syrup)
2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk
Place the shaved chocolate flakes and the cherries in separate bowls. Cover and refrigerate. Whisk the eggs in a mixing bowl until light and fluffy, one to two minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about two minute more. Pour in the cream and milk and whisk to blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions. After the ice cream stiffens (about two minutes before it is done), add the chocolate and the cherries, then continue freezing until the ice cream is ready.
Fresh Peach Ice Cream
2 cups ripe peaches, finely chopped
1 & 1/4 cup sugar
1/2 juice of lemon
2 large eggs
2 cup heavy or whipping cream
1 cup milk
Combine the peaches, one-half cup of the sugar, and the lemon juice in a bowl. Cover and refrigerate for two hours, stirring the mixture every 30 minutes. Remove the peaches from the refrigerator and drain the juice into another bowl. Return the peaches to the refrigerator. Whisk the eggs in a mixing bowl until light and fluffy, one to two minutes. Whisk in the remaining three-fourth cup sugar, a little at a time, then continue whisking until completely blended, about one minute more. Pour in the cream and milk and whisk to blend. Add the peach juice and blend. Transfer the mixture to an ice cream maker and freeze following manufacturer’s instructions. After the ice cream stiffens (about two minutes before if is done) add the peaches, then continue freezing until the ice cream is ready. Makes onw generous quart.
1 cup plus 2 Tbs. granulated sugar
2 cups water
1 pint fresh blueberries
1 & 1/2 cups freshly squeezed lemon juice (from about 10 big lemons, including pulp but not seeds)
First make a simple syrup by combining one cup sugar and water in a saucepan over medium heat, stirring until the mixture boils. Lower the heat and allow the syrup to simmer for another minute. Remove from heat and let cool. In a blender or food processor, puree the blueberries with two tablespoons of sugar. In a pitcher, combine the cooled syrup, lemon juice and blueberry puree. To serve, pour one-fourth to one-third cup of base into a glass and fill with water. Makes base for 12 servings.
Peanut Butter Pie
1 (5 oz.) pkg. instant vanilla pudding
2 cups cold skim milk (you could use any milk you like)
1/2 cup whipping cream, whipped
1 & 1/4 cup creamy peanut butter
1 pre-baked pie shell of your choice (use a ready made, refrigerated crust, or you can bake your own), lightly browned
1 (8 oz.) container of Cool Whip (or store brand equivalent)
Garnish: chocolate syrup and crushed peanuts
Whisk together pudding mix and cold milk in bowl until creamy. Add one-half cup whipped whipping cream, peanut butter. Whisk until completely blended. Pour into baked pie shell, cover with generous layer of Cool Whip whipped topping. Put in freezer for one hour until set. Remove from freezer, drizzle with your favorite chocolate syrup & crushed peanuts. Cover and chill two hours,
8 oz. cream cheese
3/4 cup powder sugar
8 oz. Cool Whip
1 tsp. vanilla
Whip cheese till softened, add powdered sugar blend well, add remaining ingredients and blend well. Place in crust.
1 large box chocolate pudding milk
Make pudding as directed minus one-half cup milk. Add to pie. Top with more Cool Whip and chocolate curls.
Key Lime Cheesecake
1 & 3/4 cups graham cracker crumbs
5 Tbs. butter, melted
1 cup plus 1 Tbs. sugar
3 (8 oz.) pkgs. cream cheese, softened
1 tsp. vanilla
1/2 cup fresh lime juice (about five limes if using key limes or juice use half as much)
Preheat oven to 350°. Combine crumbs, butter and one tablespoon sugar in a bowl. Stir well to coat all crumbs. Keep it crumbly. Press the crumbs onto the bottom and half way up the sides of an 8-inch spring form pan. Bake crust for five minutes and set aside. In large bowl combine cheese, one cup sugar and vanilla. Mix with electric mixer till smooth. Add the lime juice and eggs and continue to beat till smooth and creamy. Pour filling into crust. Bake for 60 to 70 minutes. If top is turning light brown it’s done. Remove from oven and allow to cool till room temperature. Put into fridge. When chilled, remove the pan sides and cut. Serve with whipped cream.
Grilled Caribbean Chicken Salad
4 boneless, skinless chicken breast halves
1/2 cup teriyaki marinade (store bought)
4 cups chopped iceberg lettuce
4 cups chopped green leaf lettuce
1 cup chopped red cabbage
1 (5.5 oz.) can pineapple chunks in juice, drained
Pico de Gallo:
2 medium tomatoes, diced
1/2 cup Spanish onion, diced
2 tsp. chopped fresh jalapeno pepper, seeded and de−ribbed
2 tsp. finely minced fresh cilantro
Pinch of salt
Combine all ingredients in a small bowl. Cover and chill.
Honey Lime Dressing:
1/4 cup Grey Poupon Dijon Mustard
1/4 cup honey
1 & 1/2 Tbs. sugar
1 Tbs. sesame oil
1 & 1/2 Tbs. apple cider vinegar
1 & 1/2 tsp. lime juice
Blend all the ingredients in a small bowl with an electric mixer, Cover and chill. Marinate the chicken in the teriyaki for at least two hours. Use a re-sealable plastic bag. Put in fridge. Preheat outdoor or indoor grill. Grill the chicken for four to five minutes per side or until done. Toss the lettuces and cabbage together and divide into two large serving size salad bowls. Divide the pico de gallo and pour in equal portions over the two bowls of greens. Divide the pineapple and sprinkle on salads. Break tortilla chips into large chunks and sprinkle on salads. Slice the grilled chicken into thin strips and divide among bowls. Pour the dressing into two small bowls and serve with the salads.
Coney Island Dog Sauce
1 lb. ground beef, lean
1 small onion, chopped
2 Tbs. prepared yellow mustard
2 Tbs. vinegar
2 Tbs. sugar
1 Tbs. water
1 tsp. Worcestershire sauce
1/4 tsp. celery seed
1/4 tsp. Tabasco sauce
1/4 cup catsup, approximate (Use enough to keep mixture loose)
In salted skillet, over medium heat, brown ground beef with onion, breaking up meat with fork to crumble fine. Drain off fat. Add mustard, vinegar, sugar, water, Worcestershire sauce, celery seed, and Tabasco sauce. Mix well. Add enough catsup to keep mixture loose. Reduce heat to low, and simmer (uncovered), for 35 to 40 minutes. Makes enough sauce for six to eight medium wieners.
Magic Shell Ice Cream Topping
1 (6 oz.) pkg. chocolate chips
1/2 stick butter or margarine
1/4 cup vegetable oil
Melt chocolate chips and butter in a double boiler. Add oil and mix in well. When dipped into, or spooned over ice cream it will create a hard chocolate shell.
1 sponge cake, (10- to 12-inch about three inches tall)
3 oz. strong black coffee, or instant espresso
3 oz. brandy or rum
1 & 1/2 lbs. cream cheese or mascarpone, room temperature
1 & 1/2 cups superfine/powdered sugar
Unsweetened cocoa powder
Cut across middle of sponge cake forming two layers, each about one and one-half inches high. Blend coffee and brandy. Sprinkle enough of mixture over bottom half of cake to flavor it strongly. Don’t moisten cake too much or it may collapse on serving. Beat room−temperature cheese and one cup sugar until sugar is completely dissolved and cheese is light and spreadable. Test for sweetness during beating, adding more sugar if needed. Spread cut surface of bottom layer with half of the cheese mixture. Replace second layer and top this with remaining cheese mixture. Sprinkle top liberally with sifted cocoa. Refrigerate cake for at least two hours before cutting and serving.
See’s Fudge Candy
4 & 1/2 cup sugar
3 (12 oz.) pkg. chocolate chips
1/2 lb. margarine
1 tsp. vanilla
1 can evaporated milk
7 oz. marshmallow cream
2 cups nuts
Mix four and one-half cups sugar with one can evaporated milk. Boil seven to eight minutes, stirring often. (rolling boil) Mix together in a large bowl; three packages chocolate chips, seven ounce jar marshmallow cream, one-half pound melted margarine. Cream margarine and marshmallow together and add chocolate chips. Pour hot mixture over chocolate mixture. After chocolate has melted, add two cups of nuts and one teaspoon of vanilla, blend well, pour into buttered pans and chill in refrigerator. Cut into squares before firm. This recipe makes about five pounds of fudge.