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Passed Down From My Mum

[Cover photo by Rita L.] Recipes I grew up with. One of her (endearing) idiosyncrasies is that she disliked the word Mom spelled M-o-m; we always called her Mum.

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A winter favorite in my family. I'm giving measurement amounts to satisfy website requirements, but I never measure.

Recipe #104134

The recipe my mom always made. The mustard-brown sugar sauce it cooks in makes it still the best I've ever tasted.

Recipe #90434

A standby of my mother's for Sunday dinners. She called them "Greek Onions" though I have my doubts that Greek cooks would recognize the recipe.

Recipe #104332

This was the main kind of quick bread my mother made. She gave it as a gift frequently because it was so well loved. We ate it cold like cake or toasted with butter on it. If you don't have orange juice on hand, you can simply use another 1/2 c milk, but it's definitely better with the orange juice. She never included nuts, nor do I, but I suppose there's no reason not to if that's what you prefer.

Recipe #91879

Another recipe of my mother's, very easy to prepare. Neither she nor I ever measured ingredients for this dish so the amounts given are approximate guesses. My favorite way to eat pork chops, and very popular with dinner guests. Tangy and moist! UPDATE: My sister recently reminded me that our mother, who invented this recipe, actually won a prize with it. We can't remember who sponsored the contest but the prize was a large silver serving spoon that was called a 'cranberry spoon.' (No cranberries in the recipe, though.)

Recipe #92609

My mother invented this when she lived in Baltimore in the 1950s (hence the title) as an easy-to-make approximation of Beef Stroganoff. The amounts of flour and oil shown are approximate--I just try to use the minimum that I can get by with to dust and brown the meat thoroughly. If you want to partially prepare it the day before, you can store the meat in the skillet, covered, in the refrigerator after adding the bouillon (but before adding the soup mixture). If you do this, wait to cook the noodles until you continue with the recipe on the next day. This dish goes well with Waldorf Salad.

Recipe #88929

A recipe I got from my mother. Remember not to drain the pineapple before adding. If you like, add coconut to the frosting.

Recipe #131026

A traditional New England recipe--the "red flannel" refers to the inclusion of beets. Frequently served for breakfast or lunch using the left-overs from a New England boiled dinner the night before. Traditionally each serving is topped with a poached egg, but this is optional. A "quick and dirty" approximation can be had by combining a can of corned beef hash and a can of beets, chopped, and frying in a skillet. Some people top it with catsup. Preparation time does not include pre-cooking the vegetables, since leftovers are so commonly used. Tasty, but definitely not for people avoiding fat or salt.

Recipe #112793

It's the time of year to break out this spicy traditional dessert. Raisins are optional--for some reason, our family never included them.

Recipe #104431

My parents gave a Christmas party for about 30 people with a buffet dinner (followed by charades) every year for many years. My mother often served this dish (multiplied) because it was relatively easy and people liked it so much.

Recipe #92976

My mother used to make this for a hot lunch or supper when she was rushed for time and it was a favorite with us kids. It has only three ingredients and makes up in minutes. She did it by eye, so the amounts listed are approximate.

Recipe #92250

The pot roast that my mother (no longer with us) taught me when I was growing up and that she was still making into the 1990s. The amounts are approximate, as she never measured the flour, salt, oil, etc., and would use more or fewer of the vegetables depending on what she had on hand. I'm writing this for a six person recipe (with enough meat possibly for leftovers for stew), but she made it with anywhere from a 2-4 lb roast and approximately 1 medium to large potato per person and 1 large carrot per person. The herbs usually included oregano and a bay leaf. Since I started making it, I omit the salt. I’ve generally used italian herb seasoning for the herbs and added some garlic powder or minced garlic. I HAVE USUALLY USED 1/2 CUP VINEGAR AND 1/2 CUP CATSUP; MUM ALMOST ALWAYS USED AT LEAST PARTLY VINEGAR, TOO, AND TO OUR FAMILY IT JUST WOULDN'T BE QUITE THE SAME WITHOUT AT LEAST A SMALL PART VINEGAR. I’ve sometimes added green beans, peas or zucchini (the latter two only towards the end of cooking). When water simmers low enough that it needs to be replaced, I generally replace with beef bouillon rather than more water.

Recipe #134160

A recipe my mother often used for entertaining. Serving size (1 or 2 rings) depends on the appetites of the people being served. She always made it with ground ham and beef but I have substituted ground turkey ham for pork ham or ground turkey for beef and it tasted almost as good (it didn't work so well to substitute turkey for both meats at the same time). This dish goes well with a rice pilaf and salad on the side.

Recipe #88930

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