Mom's best recipes - ENJOY!


Mom's Meat Loaf


2 large eggs, lightly beaten
3/4 cup milk
2/3 cup finely crushed saltines
1/2 cup chopped onion
1 teaspoon salt
1/2 teaspoon rubbed sage
Dash pepper
1-1/2 pounds lean ground beef (90% lean)
1 cup ketchup
1/2 cup packed brown sugar
1 teaspoon Worcestershire sauce



Preheat oven to 350°. In a large bowl, combine the first seven ingredients. Add beef; mix lightly but thoroughly. Shape into an 8x4-in. loaf in an ungreased 15x10x1-in. baking pan.
In a small bowl, combine remaining ingredients, stirring to dissolve sugar; remove 1/2 cup for sauce. Spread remaining mixture over meat loaf.
Bake 60-65 minutes or until a thermometer reads 160°. Let stand 10 minutes before slicing. Serve with reserved sauce. Yield: 6 servings.

NOTE:
Chicken, beef or vegetable broth can be used instead of milk.
Tips for a tender loaf: Use a gentle touch when mixing and shaping. Also, be sure to moisten the cracker crumbs or bread crumbs before adding them to the meat.
Swap ground turkey for the beef. It pairs perfectly with the earthy rubbed sage.
Short on time? Skip the sauce-making and use your favorite prepared barbecue sauce instead.





Mom's Creamy Coleslaw


1 package (14 ounces) coleslaw mix
3/4 cup mayonnaise
1/3 cup sour cream
1/4 cup sugar
3/4 teaspoon seasoned salt
1/2 teaspoon ground mustard
1/4 teaspoon celery salt



Place coleslaw mix in a large bowl. In a small bowl, combine the remaining ingredients; stir until blended. Pour over coleslaw mix and toss to coat. Refrigerate until serving. Yield: 6 servings.

NOTE:
For a change of pace, try this recipe with broccoli slaw mix.
Greek yogurt can be used instead of sour cream for less fat and more protein.
If you like your coleslaw tart, add 1/4 cup vinegar or lemon juice or maybe even a julienned Granny Smith apple.




Mom's Pork Chops with Scalloped Potatoes


3 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/4 teaspoon pepper
1 can (14-1/2 ounces) chicken broth
6 pork rib or loin chops (3/4 inch thick)
2 tablespoons canola oil
Additional salt and pepper, optional
6 cups thinly sliced peeled potatoes
1 medium onion, sliced
Paprika and minced fresh parsley, optional



In a small saucepan, melt butter; stir in the flour, salt and pepper until smooth. Add broth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat and set aside.
In a large skillet, brown the pork chops on both sides in oil; sprinkle with additional salt and pepper if desired.
In a greased 13-in. x 9-in. baking dish, layer potatoes and onion. Pour broth mixture over layers. Place pork chops on top.
Cover and bake at 350° for 1 hour; uncover and bake 30 minutes longer or until meat and potatoes are tender. If desired, sprinkle with paprika and parsley. Yield: 6 servings.


NOTE:
A mandoline makes quick work of slicing potatoes and onions.
Rib chops are recommended because they have a slightly higher fat content than leaner loin chops. Even with longer cooking times, they tend to stay juicy and flavorful. Bonus: They're usually less expensive!




Mom's Banana Cream Pie


3/4 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, lightly beaten
2 tablespoons butter
1 teaspoon vanilla extract
3 medium firm bananas
1 pastry shell (9 inches), baked
Whipped cream and additional sliced bananas



In a saucepan, combine sugar, flour and salt; stir in milk and mix well. Cook over medium-high heat until mixture is thickened and bubbly. Cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount into egg yolks; return all to saucepan. Bring to a gentle boil. Cook for and stir 2 minutes; remove from the heat. Add butter and vanilla; cool slightly.
Slice the bananas into pastry shell; pour filling over top. Cool on wire rack for 1 hour. Store in the refrigerator. Before serving, garnish with whipped cream and bananas. Yield: 6-8 servings.


NOTE:
To ensure a smooth, lump-free filling, stir sugar mixture constantly during cooking, and scrape the sides and bottom of the saucepan with a heatproof rubber spatula.
Elvis-approved: Spread a layer of peanut butter (or Nutella) on the bottom of the pastry shell before adding bananas. Go ahead and take a bow—you've earned it!




Mom's Ultimate Grilled Cheese


3 ounces cream cheese, softened
3/4 cup mayonnaise
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1/2 teaspoon garlic powder
1/8 teaspoon seasoned salt
10 slices Italian bread (1/2 inch thick)
2 tablespoons butter, softened



In a large bowl, beat cream cheese and mayonnaise until smooth. Stir in the cheeses, garlic powder and seasoned salt. Spread five slices of bread with the cheese mixture, about 1/3 cup on each. Top with remaining bread.
Butter the outsides of sandwiches. In a skillet over medium heat, toast sandwiches for 4-5 minutes on each side or until bread is lightly browned and cheese is melted. Yield: 5 servings.




Mom's Soft Raisin Cookies


1 cup water
2 cups raisins
1 cup shortening
1-3/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup chopped walnuts



Combine water and raisins in a small saucepan; bring to a boil. Cook for 3 minutes; remove from the heat and let cool (do not drain).
Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder, baking soda, salt and spices; gradually add to creamed mixture and mix well. Stir in nuts and raisins.
Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake 12-14 minutes or until golden brown. Remove to wire racks to cool. Yield: 6 dozen.




Mom's Chunky Applesauce


8 cups chopped peeled tart apples (about 3-1/2 pounds)
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
2 teaspoons vanilla extract



In a Dutch oven, combine apples, brown sugar and cinnamon. Cover and cook over medium-low heat 30-40 minutes or until apples are tender, stirring occasionally. Remove from heat; stir in vanilla. Mash apples slightly if desired. Serve warm or cold. Yield: about 3-1/2 cups.




Mom's Peanut Butter Cookie Cups


1 package (17-1/2 ounces) peanut butter cookie mix
36 miniature peanut butter cups, unwrapped



Preheat oven to 350°. Prepare cookie mix according to package directions. Roll dough into 1-in. balls. Place in greased miniature muffin cups. Press dough evenly onto bottom and up sides of each cup.
Bake 11-13 minutes or until set. Immediately place a peanut butter cup in each cup; press down gently. Cool 10 minutes; carefully remove from pans. Yield: 3 dozen.

NOTE:
2-1/4 cups peanut butter cookie of your choice can be substituted for the mix.





Mom's Chicken Tortilla Bake


3 cups shredded cooked chicken
2 cans (4 ounces each) chopped green chilies
1 cup chicken broth
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 small onion, finely chopped
12 corn tortillas, warmed
2 cups (8 ounces) shredded cheddar cheese



In a large bowl, combine the chicken, chilies, broth, soups and onion; set aside. Layer half of the tortillas in a greased 13x9-in. baking dish, cutting to fit pan if desired. Top with half of the chicken mixture and half of the cheese. Repeat layers.
Bake, uncovered, at 350° for 30 minutes or until heated through.
Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 6-8 servings.




Mom's Loaded Red Potato Casserole


16 small red potatoes (about 1-3/4 pounds)
1/2 cup milk
1/4 cup butter, cubed
1/2 teaspoon pepper
1/8 teaspoon salt
1-1/2 cups shredded cheddar cheese, divided
1/2 cup crumbled cooked bacon
1 cup (8 ounces) sour cream
2 tablespoons minced fresh chives



Preheat oven to 350°. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; return to pot.
Mash potatoes, gradually adding milk, butter, pepper and salt. Spread into a greased 13x9-in. baking dish; sprinkle with 1 cup cheese and bacon. Dollop with sour cream; sprinkle with chives and remaining cheese.
Bake, uncovered, until heated through and cheese is melted, 20-25 minutes. Yield: 8 servings.