Comfort Foods from Mom

ScottM

ScottM

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iBazinga!
What is your favorite comfort food that mom used to make?

I just finished eating the last of one of mom's recipes that I loved as a kid. She called it Spanish Rice but is not like any rice I have ever had in Spain!

4-cups uncooked rice
1 lb ground sirloin
1 onion
4 cans Campbell's Tomato soup
Salt and pepper

Brown ground beef with salt, pepper, and diced onion. When brown drain the grease from the meat

Cook the rice

In a large casserole dish add the cooked rice to the meat mixture ad the four cans of soups and stir to an even constancy. Put in a 300F oven and cooked uncovered for 60 minutes or until there is a thin crust and solid feel to the casserole.

Serve with a pat of butter on top.

YUM!

I even cooked mine in the same dish she always used. That glass dish has got to be almost 50 years old!
 
Kraft Macaroni & Cheese, blue box, with a twist...

Make per box instructions, but with a bit less milk.
Mix in most of 8oz grated cheddar.
Pour/spread into casserole dish.
Top with remaining cheddar.
Let sit AT LEAST 1 hour. (This is critical!)
Bake at 375 until bubbly and top has browned a bit.
Serve.

Is even better the second day - fried in a cast iron skillet with butter... yum!!!
 
We had a very similar version of "Spanish Rice".

Probably a 50's style recipe from Campbells or the like in the day's before Hamburger Helper and those package dinners.

Kraft Spaghetti and Chicken and Noodles still get done out of the box once a year or so though.

:rolleyes:
 
My (non-Italian) mom's lasagna was legendary. I've never had it made quite the same way. Never did get the recipe, either, although it was probably right out of some book. She just put a lot of love into her cooking, I guess.

She also introduced me to s'mores (which she learned to make in the Girl Scouts, where else?). Mmmmm... s'mores. Best over a campfire, with just a pinch of dirt or bark in them, but also nice to enjoy at home. :D

I also never got instant cocoa when I was a kid... she'd heat the milk and use Hershey's syrup. Garnished with a huge dollop of Marshmallow Fluff. that's pure comfort on a cold day.

But even great cooks can screw up: she was notorious for making my PB&J sandwiches for school with butter in them, despite my howls of protest. I guess she didn't think peanut butter was nutritious enough... those were some nasty sammiches. :frown2:
 
rottydaddy said:
But even great cooks can screw up: she was notorious for making my PB&J sandwiches for school with butter in them, despite my howls of protest.
Click to expand...

I agree... butter on a PB&J (or, just peanutbutter) sandwich = gross.

Perhaps she just slipped up and forgot a step?

A GRILLED PB&J is dee-licious. (Butter on the outside of the bread, then grill till golden brown.) It's salty, sweet, peanut-buttery good.
Yum. Yum. Yum.
[recipe courtesy of an ex-girlfriend]
 
1) Mac n chesse not from a box. Elbow macoroni,Tomato sauce and campbells tomato soup ( I think she used the sauce) grated block chedder and bread crumbs on top baked to perfection

2) Standard Tuna cassarol.
 
kevin47881 said:
Chicken and dumplings. Dumplings to be made with Bisquick. Now THAT's comfort food.
Click to expand...

Ah ha! Maybe Bisquick is the solution- every time I've tried to make dumplin's, they turn out like depth charges and bounce around the bottom of the pot...:frown3:

Whaddya know about grits? Do tell...


Trapper John
 
Trapper John said:
Whaddya know about grits? Do tell...
Click to expand...

NEVER INSTANT!

You want stone ground grits. Old Mill Guilford is the brand I like, I get them from here http://www.boiledpeanuts.com/index2.html because all you can get north of Kentucky is Quaker Oats Brand.

I cook 'em a couple of way. Jus' plain with water and salt, serve with butter and pepper.

For dinner as a side dish instead of potatoes I'll add cheese to the grits and I have been known to throw in a little onion as well.

On occasion I will make a ham steak on top of the stove, make regualr grits and then make red eye gravy to put on top of the grits and the ham steak.

My red eye gravy is simple and based on coffee from morning breakfast.
Use the fixins after cooking the ham steak, add a little extra butter and the coffee along with a small amount of flour.
 
rottydaddy said:
She also introduced me to s'mores (which she learned to make in the Girl Scouts, where else?). Mmmmm... s'mores. Best over a campfire, with just a pinch of dirt or bark in them, but also nice to enjoy at home. :D
Click to expand...

Up in NH they were "Heavenly Smashes", but you're right, the extra dirt/bark always added the authentic "camping" touch.
 
Trapper John said:
Ah ha! Maybe Bisquick is the solution- every time I've tried to make dumplin's, they turn out like depth charges and bounce around the bottom of the pot...:frown3:

Whaddya know about grits? Do tell...


Trapper John
Click to expand...

Glad a light bulb illuminated! :yes: Bisquick IS the solution. :yes:

As for grits, Scott nailed it albeit I do enjoy sausage gravy on the grits. But then again, gravy on anything is good. :)
 
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rottydaddy said:
My (non-Italian) mom's lasagna was legendary. I've never had it made quite the same way. Never did get the recipe, either, although it was probably right out of some book. She just put a lot of love into her cooking, I guess.

She also introduced me to s'mores (which she learned to make in the Girl Scouts, where else?). Mmmmm... s'mores. Best over a campfire, with just a pinch of dirt or bark in them, but also nice to enjoy at home. :D

I also never got instant cocoa when I was a kid... she'd heat the milk and use Hershey's syrup. Garnished with a huge dollop of Marshmallow Fluff. that's pure comfort on a cold day.

But even great cooks can screw up: she was notorious for making my PB&J sandwiches for school with butter in them, despite my howls of protest. I guess she didn't think peanut butter was nutritious enough... those were some nasty sammiches. :frown2:
Click to expand...

Was she British? They butter all of their sandwiches...

Milk with Hershey's is the best!
 
A plate of thick stone ground grits poured over a fried egg. S&P to taste.

Slice of toast with homemade strawberry jam.

yum.
 
RMCN172RG said:
We had a very similar version of "Spanish Rice".

Probably a 50's style recipe from Campbells or the like in the day's before Hamburger Helper and those package dinners.

Kraft Spaghetti and Chicken and Noodles still get done out of the box once a year or so though.

:rolleyes:
Click to expand...

Alton Brown did a show on the classic Thanksgiving green bean - mushroom soup casserole. It was a Campbell Soup contest winner in the 1950-60s and they put the recipe on the mushroom soup cans.
 
JoeSelch said:
A GRILLED PB&J is dee-licious. (Butter on the outside of the bread, then grill till golden brown.) It's salty, sweet, peanut-buttery good.
Yum. Yum. Yum.
[recipe courtesy of an ex-girlfriend]
Click to expand...

I didn't think that anybody else had tried that. That takes me back a LONG way.

Oh, yeah - can't forget the sloppy joes. Of course mom used to call it barbeque.
 
My favorie was home made hamburger helper.

Brown up some onions, garlic and ground meat (Lamb is good if you have it)
Add 2 packets of brown gravy mix
simmer and season to taste.

serve over potatoes

Simpe, cheap and yummy
 
Take one HoneyBaked ham bone and attached scraps and cook in a croc pot for six hours. Throw in a 1 lb bag of black eyed peas about 2 hours prior to serving and season to taste. I use about about 2 tsp of Tobasco sauce. Steam about six cups of rice in the cooker while baking a skillet of corn bread (Jiffy Brand works good). Serve with a big glass of seet tea, Coke or RC Cola and have a Moonpie for desert.


This is making me hungry. I'm gonna have to dust off my crawfish recipie next since it is the season. Aieeee!!
 
You guys are going to think I'm nuts (or that my mother is for feeding this to us as kids!), but I REALLY miss my Mom's "Chocolate" breakfast. I've heard it called several things (Chocolate gravy is the most common), but it's basically just chocolate syrup, or gravy if you like it thicker, over buttered biscuts. It's been a family favorite for generations, and believe it or not we aren't a family of diabetics! :smilewinkgrin: It did cause a few stern looks from family doctors over the years though.

Here's a recipe very similar to Mom's.
 
AdamZ said:
1) Mac n chesse not from a box. Elbow macoroni,Tomato sauce and campbells tomato soup ( I think she used the sauce) grated block chedder and bread crumbs on top baked to perfection

2) Standard Tuna cassarol.
Click to expand...
My mom made a nice tuna curry bisque that was always nice on a cold evening.

And Leslie makes a kick-arse mac-n-cheese that's definitely not what my mom made.

But one of my favorites is a four-bean baked bean dish made with a pound of bacon. I'll have to post the recipe here.
 
Macaroni and cheese, from scratch:

1 bag large elbow macaroni
1 pound sharp cheddar cheese
1 can stewed tomato's
2 cups freshly grated bread crumbs.
2 cups white sauce. ( buy a can of instant flower, the white sauce recipe is on the side of it.)

Boil the macaroni until tender, grate the cheese, in a large buttered casserole place a layer of macaroni, then a layer of cheese, another layer of macaroni, more cheese. Drain the stewed tomato's and spread a layer of it on the last layer. Another layer of macaroni, then cheese, and so on until the casserole is full. Pour the white sauce over the whole thing, then evenly cover the entire top with the bread crumbs.

Bake the casserole at 375 until the bread crumbs are golden brown and the goop is bubbling.

This not only tastes great, it's even better re-heated and served the next day as well.

John
 
kevin47881 said:
As for grits, Scott nailed it albeit I do enjoy sausage gravy on the grits. But then again, gravy on anything is good. :)
Click to expand...


The same can be said for grits! I love them with eggs or fried fish and cheese.
 
Hey, no one has mentioned toast, with peanut butter - BUT, before the peanut butter, a good slathering of butter on both slices of toast. It melts right in and then the peanut butter is all nice and gooey and warm on top. And a big glass of milk.
 
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