Matthew 28:1-10
After the Sabbath, at dawn on the first day of the week, Mary Magdalene and the other Mary went to look at the tomb. There was a violent earthquake, for an angel of the Lord came down from heaven and, going to the tomb, rolled back the stone and sat on it. His appearance was like lightning, and his clothes were white as snow. The guards were so afraid of him that they shook and became like dead men.

The angel said to the women, “Do not be afraid, for I know that you are looking for Jesus, who was crucified. He is not here; he has risen, just as he said. Come and see the place where he lay. Then go quickly and tell his disciples: ‘He has risen from the dead and is going ahead of you into Galilee. There you will see him.’ Now I have told you.”

So the women hurried away from the tomb, afraid yet filled with joy, and ran to tell his disciples. Suddenly Jesus met them. “Greetings,” he said. They came to him, clasped his feet and worshiped him. Then Jesus said to them, “Do not be afraid. Go and tell my brothers to go to Galilee; there they will see me.”
I love these verses on so many levels, one, is reading how busy these women were preparing for the needs of others, even in death. The holidays, more than any other time, present the need for women to be busy planning, decorating, dressing, and cooking for their families. I so fondly remember my mom, even as a working mom, still taking the time to host family gatherings and holidays.

Come Easter Sunday, we were all dressed in our Sunday best, Easter baskets for the young, and a festive Easter meal served right after church. So, following in the footsteps of my mother, I have been busy pinning pics for our Easter brunch. I will be serving baked ham, crustless roasted veggie quiche, baked herb potatoes, carrot raisin salad, strawberry spinach salad, deviled eggs, dinner rolls (recipe to follow), a waffle bar, and assorted fresh juices. I will post my own food pictures after Easter.

Mom’s yeast rolls

In a small glass bowl dissolve two packages of yeast in one cup of luke warm water with 1 teaspoon of sugar. Stir and let stand.
In a large bowl mix 1/3 cup of sugar, 2 1/2 teapsoons of salt, 1 cup scalded milk, stir in briskly 2 well beaten eggs and then 1/3 cup of oil. Next add the yeast mixture and stir well. Now add about 3 cups of unbleached white flour. Continue mixing and then add about 3-4 cups additional flour. The amount of flour can vary depending upon the consistency of individual flours. The consistency should not be too dry, but not too sticky to handle. Knead on a floured surface for 8-10 minutes. Place dough in a large bowl, cover with a dish towel and let rise in a warm place on your kitchen counter. When the dough has doubled in size, form dough into rolls or cressents. Place on a well buttered or oiled baking pan. Allow to double in size once again and then bake in a preheated 375 degree oven until lightly browned. Brush with butter and serve.

First and most important is a special, adorable, loveable birthday girl (or boy). That is one ingredient that you just can’t buy, that kind of gift comes from above and we got a sweet, precious, baby girl.
Next, what is better than pink cake, pink cupcakes, and lots of confetti colored paper, balloons, flowers, and favors?
Daughter number one eyed an adorable ombre cake on pinterest, and that was her wish, layers and layers of pink cake. So here is our recipe for layered pink cake.

My grandduaghter Taylor.

Pretty, Pink, Layered Cake
2 boxes of vanilla cake mix
prepare one box at a time according to package directions. Divide batter in half. Pour first half into a greased, floured 8″ round cake pan (this layer will be vanilla colored). Next, tint the second half of the batter lightly with red food coloring (just a few drops). This will be the ever so slightly pink layer. Pour this into a second 8″ round, greased, floured cake pan. Bake the two cake rounds according to package directions. Cool completely, and carefully remove from pans and cool on waxed paper.
Next, prepare the second cake mix, divide batter, tint the first half medium pink, and the second half dark pink. Bake according to package directions, cool completely, remove from pan and trim the mounded tops with a cake trimming wire creating a flat cake top.
When all four layers are completely cooled and trimmed they are ready to frost and assemble into a tower of beauty. We used a delicious whipped topping frosting to go between the pink layers of cake. Of course, you can simply things and use only one of the frostings listed below. We used two because we love the taste of the whipped cream frosting, but, the buttercream holds up better for decorating.

Whipped Cream Frosting
1-quart heavy whipping cream
2 small packages vanilla instant pudding
1/4 sugar
1 teaspoon vanilla
Beat with and electric mixer until firm peaks form.

Buttercream Frosting for decorating
Ingredients:
2 cups solid vegetable shortening (white crisco)
2 teaspoons Wilton Flavor butter extract
2 teaspoons Wilton clear vanilla extract
2-6 tablespoons milk
2 lbs. confectioners’ sugar
2 tablespoons Wilton Meringue Powder
pinch of salt (optional)
Cream shortening, flavoring and milk.. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or so, until creamy

Place first layer on a firm plate or cake stand. Start with the darkest color pink and finish with the lightest layer of cake on top. Place the whipped cream frosting between each layer. When all layers are placed apply a layer of buttercream frosting all over top and sides. This will be a base layer of buttercream frosting. Then using any tip you like decorate cake to your desire. Here, daughter number two, used a large star tip and applied in a circle swirl pattern about the size of a quarter. Work your way around the cake top and sides. Use graduating colors of frosting to match the color of the cake layers. Start with white frosting on the first layer, then tint your frosting lightly pink for the next pink cake layer and so on ending with dark pink frosting on the lower layer of dark pink cake.
Keep cake refrigerated until served.

No party is complete without favors and for this party it was once again homemade Posh Playdough, Wikki Stixs, and jump ropes.

So for this, I pulled out my treasured recipe card in my mother’s handwriting titled “Play Dough” given to her by pastor’s wife, Lena Jackson. When I took the card out of my recipe file it was as if my late mother was there in spirit, taking part in her great granddaughter’s first birtdhay, a great granddauther that she never met. Thanks mom for teaching the importance of cooking and of making memories with food, fun, family and friends.

My mom's play dough recipe.

Though I am a California girl, I grew up in a small rural town, not on the trendy West Coast of California, therefore, I was not exposed early to fine or fashionable foods. It was pretty much down home cooking at our house. It is interesting how the preparation of food has changed over the years. In our home meat was fried or roasted for hours, fresh vegetables were boiled beyond recognition, and fresh berries were coated and soaked in sugar. Really, I thought all asparagus was pale green and slimmy, that berries came in a sugary sauce, and all salads were coated in some enormous amount of mayonnaise. So, when in the late 1960′s or, in my hometown, the early 1970′s (it takes a while for things to travel 150-200 miles), Chinese Chicken Salad hit the scene and it was a revolution. My mom must have been so much cooler than I realized, because, looking back, she was one of the first I knew to make a great Chinese Chicken Salad. Here is my mom’s version of Chinese Chicken Salad.

Mom’s Chinese Chicken Salad
3 chicken breasts (with bone and skin) and yes, girls, chicken originally came with bones and skin. The reason for using skin on and bone in chicken, is when boiling , it tends to add flavor (and fat, but, we don’t need to talk about that). Place in a large saucepan and cover with tap water, a generous amount of salt (salt is good), and bring to a boil, then simmer on low for about 1 hour or more (more is better because you have to cook it to death) until the chicken is tender. Drain, cool, remove skin and bone, and set aside.

One head of Iceberg Lettuce (that is the round, pale, lettuce, which use to be the only one available). Shred the lettuce, do not tear.
1 bunch of green onion coarsely sliced
4 ounces of rice sticks lightly fried in hot oil until they swell and then drain on a paper towel.
1/4 cup of toasted slivered almonds (toast until lighly browned on a cookie sheet in a 400 degree oven)
2 tablespoons of toasted sesame seeds (toast same as almonds)

Dressing
1/2 cup Wesson corn oil (Yep, good ole corn oil)
4 tablespoons white vinegar (no fancy vinegar in our cupboard)
4 tablespoons of sugar
1 teaspoon salt (definetly not sea salt)
1/2 teaspoon pepper

When chicken is cool enought to touch, using your fingers and a fork, shred the chicken (do not dice or slice). In a large tupperware bowl, (tupperware was a fashion statement) place shredded lettuce, sliced green onions, almonds, sesame seeds, dressing, and toss well. Serve immediately, or even better let sit in the ice box ( I know, I called it an ice box, it really was a refrigerator, but, my parents still called it an ice box) let it get soggy and eat it for days on end. Yummy, it really was. Serves about 6-8.

As all things do, even Chinese Chicken Salad progressed. After all, once you have left your home town, lived a little, eaten at Applebee’s, or P.F. Chang’s, even Mom’s cooking needs an update. And so, my daughter’s have taken the wooden spoon and carried on their grandmother’s tradition. They are cooking with the times and so, here is daughter, Sarah’s, Chinese Chicken Salad. This would make grandma proud.

Chinese Chicken Salad for the 21st Century
Marinate 4 boneless, skinless chicken breast in a glass dish covered with water, a generous amount of garlic salt, and 4 tablespoons of Girards Chinese Chicken Salad Dresssing for 4-6 hours.
Remove from marinate and grill on an outdoor gas grill or indoors on a grill pan for about 10-15 minutes until just done. Remove from heat and chill.
In a large glass salad bowl, arrange two bags of prewashed torn romaine lettuce, chilled sliced chicken, packaged won ton strips, one small package of slivered almonds, and sliced green onions. Right before serving, toss with Girards Chinese Chicken Salad Dressing. Serve plated with a croissaint or a warm sourdough roll. Delish! Serves 4-6.

It takes great ingredients to make a great recipe.  The same is true of any celebration, it takes planning and attention to detail to make it tasteful and successful.  It is so satisfying to see your guests enjoy a great meal and the same is true when you know your guests have enjoyed your celebration. Not only do you want your event to reflect your style, but, you want your guests to feel comfortable and really enjoy themselves.  My friend, Julie’s, May Day wedding was a blissful day and though this blog is about recipes and memories, I think it is so appropriate to share this delightful day with you and of course, just a couple of recipes too.

For starters, no wedding, especially a May Day Wedding would be complete without flowers. Not only did we enjoy the beautiful flowers in the bride’s own garden, but, she brought in additional flowers of all types to adorn every guest table, vase, flower pot, and Maypole. David Austin roses, daisies, chrysanthemums, peonies, and more decorated the day.

And of course, there must be food! Yes, as festive as the decor, the food included mashed potato martini’s, quiche, colorful fruit, scones, pastries, chicken cordon bleu sliders, and garden greens. All deliciously provided by Classic Catering of Clovis. I had the fun of providing the bevereage bar. And in the spirit of May Day we sipped on colorful spring delights such as raspberry lemonade, mango,mint iced tea, and lemon and lime water coolers.

And what great meal would be complete without family and friends to share it? The bride made certain that her guests would have a great time. Details such as cotton candy and personalized sack lunches for the kids stuffed with homemade mac n cheese, peanut butter jelly sandwiches, juice boxes, fruit, and of course bubbles for blowing. She also made sure the adults were treated with homemade caramel corn favors. What is life if we don’t take time to enjoy it, smell the roses, have fun, and taste the sweet things in life. The bride and groom even made an entrance to the garden wedding on their very own tractor, along with the ring bearer arriving and departing in his electric jeep.

“Let them eat cake”

Yes, there was cake, but, Julie could not have any ordinary wedding cake. Fit for a May Day, the bride had a jello wedding cake the color of the rainbow. The cake was made by Frosted Cakery of Fresno. It was the perfect sweet and pretty end to a lovely day.

Recipe for Sweet Raspberry Lemonade
8 large size frozen concentrate Raspberry Lemonade slighty defrosted
Do not dilute with water
When ready to serve add 1-2 liter bottle of 7-up to each 2 cans of lemonade. Stir well and ice and garnish the top with mint and fresh raspberries. Serves 50.

Recipe for Mashed Potato Martini Bar
Make enough of your favorite mashed potato recipe to feed all of your guests generously
Provide toppings such as, butter, chives, bacon bits, shredded cheddar cheese, and sour cream
Make an example and place on buffet for guests to get the idea of how to build their own martini by filling a martini glass half full of mashed potates, top with toppings ending with a dollop of sour cream. Enjoy!

Sweet & Sour Sauce Recipe

1/2 Cup Water

1/2 Cup Rice Wine Vinegar

3/4 Cup Sugar

1/2 Teaspoon Salt

–

2 Tablespoons Corn Starch

2 Tablespoons  Cold Water

–

1/2 Teaspoon Grated Orange Zest (Optional)

Ketchup or Red Food Coloring (Optional. My original recipe called for red food coloring but I preferred using ketchup for color). Use just enough to give the color you like.

Broil first four ingredients for three minutes. In a small boil dissolve corn starch and cold water. Add corn starch mixture to boiling mixture, stir constantly with a wire whick until thickened. Mix in orange zest and ketchup or food coloring until you reach the color you want. I double the sauce recipe for extra dipping.

Chicken Preparation

4 Thawed skinless, boneless chicken breasts, cut into bite size pieces

1 Egg, mixed

Cornstarch

Canola or other Vegetable oil (do not use Olive oil, unless mixed with other vegetable oil)

Salt to Taste

Red Bell Pepper, chopped into bite size pieces and lightly sauteed.

Pineapple, chopped into bite size pieces

Red Pepper Flakes (optional)

Preheat oven to 250. Heat oil in frying pan on medium-high heat. Coat chicken pieces in egg, then dredge in corn starch. Shake off excess corn starch from pieces, then place small batches into frying oil. Cook until lightly golden then place on paper towels and salt to taste. Transfer fried chicken pieces  onto a cookie sheet or a glass 9×13 dish (with edges) and place in oven to keep warm, while frying the rest of the chicken. If you are serving small children who don’t like the sweet and sour, now is the time to save a few pieces and serve without the sauce as chicken nuggets. Serves 4.

Add lightly sauted bell pepper, pineapple and red pepper flakes to sauce, then pour over chicken right before serving. Suggest serving with Vegetable Fried Rice and a leafy Oriental salad with Mandarin Oranges and slivered almonds.

As a child I hated meatloaf. After growing up and being forced on a few occasions to eat (or at least pretend to eat) meatloaf other than my moms, I realized that her meatloaf was not as bad as the average meatloaf. Then, as I began cooking on my own, I learned how to take mom’s meatloaf and improve upon it. I mean what isn’t better with the worlds best food, mashed potatoes, spread all over it?  My girls grew up eating this and never realized until a few years ago that not all meatloaf was served with creamy mashed potatoes and melted cheddar atop!

Ingredients:

• 1 1/2 pounds lean ground beef
• 1 large egg, lightly beaten
• 1/3 cup milk
• 3/4 cup fine dry bread crumbs, plain
• 2 tablespoons dried minced onion or 1/2 cup finely minced onion
• 1 teaspoon dried parsley
• 1 teaspoon salt and 1/4 teaspoon ground black pepper
• 1/2 cup ketchup (plus more for topping)

Preparation:

Mix all ingredients with clean hands and firmly press into 9 inch glass pie plate coated with cooking spray. Top generously with ketchup, yes top it with ketchup, even though you are going to cover again with mashed potatoes. Bake in a 350 degree oven for approximately 45 -60 minutes or until well done.

While Meatloaf is baking prepare mashed potatoes.

• 6 medium russet potatoes, peeled and cubed
• 1/2 cup warm milk
• 1/4 cup butter
• 3/4 teaspoon salt
• Dash pepper

Boil potates in a large sauce pan until tender but do not let them fall apart.  Drain completely and then whip with an electric hand mixer along with remaining ingredients.

When meatloaf is done, remove from oven and drain. Frost meatloaf generously (about 1-2 inches high) with mashed potatoes.  Sprinkle potatoes with one cup of shredded real cheddar cheese and return to oven until cheese is bubbly. Eat any left over mashed potateoes right out of the pan while waiting for the cheese to melt. Serve with green salad or green peas and buttered brown and serve rolls.

If you have to eat meatloaf, let it be covered in creamy mashed potatoes and cheddar cheese!

One of the desserts cooking in my kitchen this year will be my mom’s pecan pie.

Pecan Pie

Also here is video from the 2010 Alzheimer’s Association Memory Walk that my family participated in.

This is my first blog since May 9, 2010. That day, I posted my mom’s Strawberry Freezer Jam. I knew then that the coming month would be hectic and it was, but I really had no idea just what lie ahead. My parents 64th wedding anniversary was on May 21st. Of course, my mother, suffering with the severe stages of Alzheimer’s was not well, but I took over one of their favorite meals, chicken fried steak with mashed potatoes, country gravy, and corn on the cob. I have to admit though, it was straight from the kitchen of Chili’s restaurant. Pretty hard to beat their cooking, but I am sure my mom’s chicken fried steak would have been a match.

Following that was my youngest daughter’s wedding on May 29th and ten days later, unexpected in it’s timing, my mother died at home with my dad holding her hand. I have not posted since May because of the busyness, but also, because I could not find the words to say, the recipe of all recipes to remember. So today, I realized there is no one recipe that rises above the rest, there are so many recipes, so many memories.

That is what this blog is about, everyday recipes, everyday food that helps us remember times, places, and people we love.

ANGEL BISCUITS
2 1/2 cups all-purpose flour
2 tablespoons white sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup shortening
1/4 cup warm water
1 (.25 ounce) package active dry yeast
3/4 cup warm buttermilk
Directions
In a large bowl combine flour, sugar, baking powder, and salt. With pastry blender or two knives, cut in shortening until mixture resembles course crumbs, set aside.
Place warm water in warm bowl. Sprinkle in yeast, stir until dissolved. Add yeast mixture and warm buttermilk to dry ingredients, blend well.
Remove dough to floured surface. Knead dough 10 to 15 times, form into ball. Roll dough to 3/4 inch thickness. Cut into 2-1/2 inch biscuits. Cover and let rise until doubled in bulk, about 30 to 45 minutes.
Bake at 400 degrees for 15 minutes or until done.

He rained down manna for them to eat;he gave them bread from heaven.They ate the food of angels!

Psalms 78:24,25.

I am sure my mom is cooking in heaven