The Home Front
May is the month we honor our wonderful mothers. While there are so many endearing attributes we could mention, like the love, attention, and nurturing they give us through the years, there is another that brings much joy to so many. It surrounds their labor of love for us in the kitchen. These favored recipes become our culinary heritage. I salivate when thinking of all the favorite dishes our mothers and grandmothers have blessed us with down through the years.
And heaven forbid we find no one has the recipe written down after our loved one has graduated on to glory. How could we let this happen? Many of our mommas and grandmas kept their recipes safely tucked away in their creative and loving minds. Without their written recipes, we spend years trying to formulate the exact recipe to get that special feeling when our feet were tucked under their table as we enjoyed our loved ones’ food. So, I encourage you, my friends, to gather up your family’s recipes so you can pass these legacy recipes down in your kitchen and in your family.
As a fitting tribute to my mother, mother-in-law, and grandmothers, here are selections of favored family recipes to celebrate all the love and nurturing we received from our matriarchs. Now, what are your family favorites? Now is the time to write them down and pass them on. When your loved ones are gone, the recipes will be gone forever. So, get busy my friends! I’d love for you to email me a copy of your recipe and the story that goes with it to [email protected].
-Danna Standridge
Author of Happiness is Homemade Y’all!
Read her faith story at www.birminghamchristian.com.
Join her in the kitchen on Facebook and YouTube.
Mom’s Comfort Chicken
By Pat Standridge
Ingredients:
- 2 jars dried beef
- 8 slices bacon
- 2 cans cream of mushroom soup
- 1 cup sour cream
- Paprika
- 8 chicken breast, deboned
Directions:
Line an oblong casserole dish with dried beef. Roll each chicken breast and wrap it with a slice of bacon. Place wrapped chicken on top of dried beef. Combine sour cream and soup and pour it over the chicken. Sprinkle with paprika. Cover with foil. Bake for 3 hours at 300 degrees. Remove foil for the last 30 minutes. Serves 8. *Can also put in the crockpot on low all day, around 8 hours. For smaller servings, cut the bacon and the chicken in half, then you will have 16 smaller servings.
Sunday Best Pot Roast
By Shirley Swann, Danna’s Mom
Ingredients:
- 3 lb beef roast
- 2 cans beefy mushroom soup
- 4 carrots, cut in 1-inch pieces
- 4 potatoes, peeled and quartered
- 1 medium onion
- Salt and pepper for seasoning
Directions:
Salt and season the roast the night before adding your favorite marinade and keep refrigerated. Preheat oven to 350 degrees. Brown both sides of roast in a heavy skillet on top of the stove. Place roast in a covered skillet or Dutch oven and cook for 1 ½ hours. Then, pour soup over roast and add 1 can of water. Add vegetables and season with salt and pepper. Cover and cook for 1 ½ hours or until meat is tender. Enjoy!
