EVER CATCH the aroma of a memory? You know the one — your mama’s Sunday pot roast, fried onions and potatoes, chocolate chip cookies, or cinnamon rolls? We do our best to recreate them for our families, but something is always missing. The same food anywhere else is never exactly like Mama’s, and perhaps it’s because the foods of our favorite holidays and traditions are seasoned with special memories and love.
This Mother’s Day, take time to share memories of your mother’s cooking while creating new memories around the table with the ones you love. GN
Mama’s Pot Roast, Submitted by Cathy Gulley
3-4 lb. chuck roast
3 T. vegetable oil
6 med. potatoes, diced
2 lg. onions, diced
1 lb. carrots, sliced
6 c. water
3 cloves garlic, minced
¼ c. soy sauce
2 pkgs. beef stew seasoning mix
1 t. chicken bouillon granules
½ t. ground black pepper
1½ t. Accent®, optional
1 bay leaf
Preheat oven to 375˚. In a large skillet over medium high heat, sear both sides of the roast in vegetable oil. Remove from heat; place in the center of a large roasting pan, along with the juices from the skillet. Place vegetables around meat and add water, garlic, and soy sauce. Sprinkle dry ingredients on top; stir lightly to dissolve seasonings. Add bay leaf. Cover, and bake at 375˚ for 30 minutes. Reduce oven temperature to 275˚ and continue baking for 1½ – 2 hours or until meat and vegetables are tender.
Dinner Rolls, Submitted by Edith Sandlin
1 c. shortening
1 c. sugar
1 t. salt
1 c. boiling water
2 eggs, beaten
1 c. lukewarm water
2 pkgs. yeast
6 c. AP flour
In a bowl, mix shortening, sugar, and salt. Add boiling water; blend and cool. Add the beaten eggs. Soften yeast in lukewarm water; pour into egg mixture. Add flour a little at a time and mix well. Refrigerate 6 hours or overnight. Remove from refrigerator and knead onto a floured board. Roll out into 1/4”. Cut out with biscuit cutter. Let rise about 2 hours. Bake at 400˚ for 15 minutes.
Strawberry Angel Food Cake, Submitted by Faye Bonner
1 angel food cake
2 pkgs. frozen strawberries, 10 oz., thawed
1 lg. pkg. vanilla instant pudding
1 container whipped topping, 8 oz.
In a large mixing bowl, tear angel food cake into pieces. Pour strawberries over cake pieces. Mix pudding according to package directions. Pour pudding over the cake and strawberries. Refrigerate until cold. Cover top with whipped topping. Keep refrigerated.