LOVE FROM MOM

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I received my mother’s whisk photo and story in the mail. How refreshing in this age of technology! I hope this warms your heart as it does mine. I also shared one of my favorite recipes from her collection. Enjoy!

Memories of Home and Holidays

Ione M. (Kosbab) Dixon

My passion for cooking comes from my Midwest ties and upbringing that offered varieties of ethnic foods enjoyed at home and shared with family and friends.

My mother offered Corn Flake Chicken before I moved to Battle Creek, Michigan. She was famous for her noodle and tomato entre called “worms”. A favorite holiday presentation of a whole cauliflower with cooked broccoli surrounding it and topped with cream of shrimp soup. Some family members recall that our vegetables were cooked to death at times.

Dad took over the kitchen on occasional Saturdays stirring up kraut and pork, soups and even tried his luck at canning Hungarian peppers. I think this is why Carol enjoys the burn of Tex-Mex dishes.

Christmas usually featured roast goose and red cabbage and I have picked up on baking a Norwegian Christmas bread called Jule Kake filled with the addition of ground cardamom seed — so good!

I suspect many of us increased our cooking talents after marriage and hopefully included the children and husband with preparation too. Now married to Bob after 10 years, we have entertained extended family and friends, grandchildren and grand dogs in our newest home with a kitchen larger, more convenient and welcoming. I probably have a “whisk deficit” in my kitchen but I use it often I treasure it because it was a gift from my sister Karen who was such a good cook with a great sense of humor.

I am so proud of you Carol and your success in teaching basic cooking skills and techniques to young and old. We have been sharing recipes and embellishing them to our personal tastes.

And did I mention I also enjoy eating out?

Love you, Mom

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Mom’s Famous Dinner Rolls

I’m very happy and proud to bring you this recipe from my mom’s personal collection. She entered these rolls in the Calhoun County Fair one year and won first place. Thanks mom!

1 cup milk

1/4 cup unsalted butter

1/4 cup sugar

1 teaspoon salt

1/2 cup warm water (105 – 115 degrees F)

2 packages (or 5 teaspoons) active dry yeast

pinch of sugar to feed the yeast

2 eggs, lightly beaten

5 to 6 cups bread flour, divided use

Melted butter to brush over rolls

Scald the milk (this means low heat–do not boil)

Stir in the butter, sugar and salt. Cool this mixture to warm (105 – 115 degrees F).

Put warm water in a bowl. Sprinkle yeast on top, add a pinch of sugar, and stir to dissolve. Let stand 5 minutes. It should foam slightly and have a “yeasty” aroma.

Combine warm milk mixture, yeast/water mixture, eggs and 4 cups of flour in a large bowl. Using a large wooden spoon or electric stand mixer, beat until smooth.

Stir in enough of the remaining flour to make a soft dough. Turn out onto a lightly floured board or counter and knead until dough is smooth and elastic, about 5 to 10 minutes.

Place dough in a greased bowl, turn to cover entire surface. Cover and let rise until doubled, about 1 hour.

Punch dough down, then let it rests 5 minutes. Divide dough into 4 equal parts. Divide each part into 6 pieces and form each into a roll by smoothing between your hands or tucking the outsides in and under itself. Place the rolls into four lightly greased round baking pans, leaving a little space around each roll. Cover and let rise 30 minutes. Brush the top of each roll carefully with melted butter. Bake at 375 degrees for 15 to 20 minutes, until golden. Makes 24 award-winning rolls!

 

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