Serve up these recipes for Mother’s Day

Posted Monday, May. 06, 2013  comments  Print Reprints

Topics: Holidays


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Mother-isms… even though it’s been ages since I was a child, I can still hear my mother’s words of wisdom at the dinner table and even the tone she used to express them.

There were the encouraging words, for example: “Eat your carrots, they’re good for your eyes. You’ve never seen a rabbit wearing glasses, have you?” And, “Who knows? Maybe spinach will turn out to be your favorite food.” “How do you know you don’t like it if you haven’t tried it?” The guilt trips: “When I was your age, I didn’t let anything go to waste.” And the starving children in Africa… The warnings: “Eat your meat.” “Eat your vegetables.” “Eat it, it’s good for you”. And finally, the ultimatum: “You will eat it and you will like it.”

Happy Mother’s Day to all the mothers, past and present, who guide us through life!

Yummy Fresh Fruit Sauce/Dip

4 cups sour cream

2 cups packed brown sugar

1/3 cup cinnamon

1/4 cup brandy

Nutmeg to taste

Directions: Combine the sour cream and brown sugar in a blender container. Add the cinnamon and brandy and process until smooth. Add nutmeg to taste. Serve over fresh strawberries, raspberries, blueberries, sliced bananas or any other fresh fruit. This may also serve as a dip for fresh strawberries and apple slices. Store the sauce/dip in the refrigerator.

Cold Cucumber Soup

1 1/2 cups sour cream

1 tablespoon Worcestershire sauce

1 tablespoon lemon juice

1/2 teaspoon celery salt

1 teaspoon dillweed

3/4 teaspoon salt

2 green onions, chopped

3 medium cucumbers

Directions: Combine the sour cream, Worcestershire sauce, lemon juice, celery salt, dillweed and salt in a blender container. Add the green onions. Peel the cucumbers and cut into halves lengthwise. Scoop out and discard the seeds. Chop the cucumbers finely and add to the blender container. Process until smooth. Pour the mixture into a refrigerator container. Chill, covered, until serving time. Pour into soup cups and garnish with fresh dill.

Raspberry-Glazed Chicken

1/2 cup chopped red onion

3 tablespoons olive oil

4 boneless skinless chicken breasts

1 teaspoon dried thyme

Salt and pepper to taste

1/3 cup seedless raspberry preserves

2 tablespoons balsamic vinegar

Directions: Sauté the red onion in the olive oil in a large skillet over low heat for five to seven minutes or until tender. Rub the chicken with a mixture of thyme, salt and pepper. Arrange the chicken in the skillet. Cook for six minutes on each side or until cooked through. Remove the chicken to a serving platter and keep warm. Add the preserves and balsamic vinegar to the drippings in the skillet. Cook until the preserves melt, stirring constantly. Spoon the sauce over the chicken and serve immediately.

Ultimate Enchilada Casserole

1 pound ground beef

1/2 cup chopped onion

10-ounce can cream of chicken soup

10-ounce can cream of mushroom soup

8-ounce jar picante sauce

10-ounce can enchilada sauce

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

10 ounces Colby cheese

10 ounces Monterrey Jack cheese

20 white corn tortillas

Directions: Cook the ground beef with the onion in a skillet until the ground beef is brown and crumbly, stirring occasionally, and drain. Add the soups, picante sauce, enchilada sauce, garlic powder and cumin and mix well. Simmer for 10 to 15 minutes, stirring occasionally. Shred the cheeses and mix in a bowl. Cut the tortillas into quarters. Line a greased baking pan with a layer of tortillas. Add alternate layers of the sauce, cheese mixture and tortillas until all the ingredients are used, ending with the cheese. Bake at 350 degrees for 15 to 20 minutes or until hot and bubbly. Let stand at room temperature for 10 to 15 minutes for easier serving. May substitute three whole cooked chicken breasts that have been boned and shredded for the ground beef.

Cinnamon Blintzes

2 (1-pound) loaves sliced white bread

16 ounces cream cheese, softened

2 egg yolks

1 cup packed brown sugar

1/2 cup sugar

2 to 3 teaspoons cinnamon

1 cup (2 sticks) margarine

Directions: Cut the crusts from the bread slices and reserve for another purpose or discard. Roll each trimmed bread slice thin with a rolling pin. Combine the cream cheese and egg yolks in a bowl and beat until well blended. Add the brown sugar and beat until well blended. Spread the cream cheese mixture thinly on the bread slices and roll up as for a jelly roll. Mix the sugar and cinnamon in a shallow dish. Melt the margarine. Dip the bread rolls in the melted margarine to coat and then roll in the cinnamon-sugar. Arrange close together on a tray. Freeze for five minutes. Cut the rolls into halves and place the rolls in plastic bags. Store in the freezer until use. When ready to serve, arrange the desired number of frozen blintzes on a baking sheet. Bake at 350 degrees for 15 to 20 minutes.

Feel free to send recipes/recipe requests to

- Suzi and her husband, Tim, live in Mansfield.

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