Way back at Christmas 1988, my mother gifted me a real treasure: a hand-written recipe book of her favorite recipes for meals, breads, vegetables, and desserts. To this day, I still make these wonderful recipes I grew up with, and I consider them not just as wonderful food, but a true gift from my mother. I treasure this book written in Mom’s beautiful handwriting.
Yesterday I had a yen for one of Mom’s delicious “winter recipes” called cheese custard. I made it from scratch last night which the Crankee Yankee and I enjoyed along with a salad. There is just something wonderful and cozy about a winter meal; it is dark out, the moon is rising, everyone is home and looking forward to a hot meal.
In case you are interested in trying out some of these great recipes, here are a few favorites for you to try, and I hope that you enjoy them.
Cheese Custard: a great dish for a brunch, lunch or dinner. You can make this the night before and keep it in the refrigerator when you’re ready to cook.
- 10 slices of buttered bread, cut in large cubes
- 3 cups sharp grated cheese
- 1 teaspoon of salt (I usually add a little pepper as well)
- 1 teaspoon of dry mustard (or you can just add in plain old mustard)
- 2 cups milk
- 4 eggs, well beaten
Butter a casserole dish, and put in layers of cheese, then bread, etc., ending with cheese. Mix the other ingredients together well and pour over the bread and cheese. Refrigerate over night. Put the casserole in a pan of water to bake. Bake one hour at 375 degrees.
Some variations: you can add shrimp or cubed ham or 1 teaspoon of oregano or crumbled bacon.
This is as easy as it gets; the recipe makes one loaf.
- One 12 oz. bottle of beer
- 3 cups of self-rising flour
- 1 teaspoon of salt
Mix the ingredients together, and put them in a greased loaf pan. Bake at 350 degrees for a half hour. This bread is great with soups, salads, chili, and it is delicious and easy to make.
Sweet and Sour Brisket
This is a wonderful pot roast that makes lots of gravy; enough left over to use as a good soup base.
- Beef brisket
- 2 cups sliced onions
- 3/4 cup ketchup
- 2 tablespoons of vinegar
- 2 tablespoons of Worcestershire sauce
- 4 tablespoons of soy sauce
- 1/2 cup of sugar
- 3/4 cups of water
Place the brisket in a large casserole and cover with onions. Mix remaining ingredients and pour over meat and onions. Cover and bake for 3-4 hours in a 325 degree oven.
Note: Chuck roast can be used in this recipe instead, but cook one hour less. Serve with mashed potatoes with mashed in horseradish and parsley.
It is said that food is love, and I believe that. I also believe that the hands who make our food for us make our meals so much better. Thanks, Mom—for everything.