Mom's Cherry Cheesecake

This is the cheesecake I grew up eating. And I liked it very much! I have only recently realized how much artificial whipped topping featured in my mother's desserts. Have to say, I still like this one very much. 

 

Cherry Surprise

1/2 c butter or margarine
2 c graham wafer crumbs
3 tbsp sugar
1 8 oz package cream cheese
1 c icing sugar
1 package Dream Whip (prepared with milk and vanilla)
1 can cherry pie filling

Melt butter or margarine. Mix with graham wafer crumbs and sugar and press into the bottom of a 9" x 13" pan.
Beat together cream cheese and icing sugar. Refrigerate until needed.
Prepare 1 package Dream Whip according to package instructions. Fold into cream cheese mixture. Spread over graham wafer crust. Top with cherry pie filling and refrigerate.

Vintage Frozen Pumpkin Parfait Squares

As previous postings will attest, I love pumpkin. I have made this recipe from my mother many times. Before posting it today, I decided to google the recipe to see where it might have come from. Turns out it is a "vintage" recipe, according to one website I found. It came from the label of a can of Libby's pumpkin, a picture of which I've attached alongside my typed version of the recipe. There is much comfort to be found in vintage recipes! Please do send me your favourites!

Mom's Frozen Pumpkin Parfait

1 1/2 c graham wafer crumbs
1/4 c sugar
1/4 c melted butter
1 1/2 c tinned pumpkin
1/2 c brown sugar
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
1 litre vanilla ice cream, softened
Optional - whipped cream and pecan pieces

Mix crumbs, sugar and butter and press into the bottom of a 9" x 9" pan. In a separate bowl combine pumpkin, brown sugar, salt and spices. Fold in ice cream. Pour into crumb lined pan, cover and freeze until firm.

To serve, cut into squares and let sit for several minutes. Can be topped with whipped cream and pecan pieces.

Grandma's Pistachio "Salad"

My kids thought Grandma's greatest culinary delight was the pistachio "salad" she made for them. The recipe originated in our family with my grandmother, who I believe served it as a dessert. I just found it on the Kraft recipes site, and they definitely call it a dessert. I think it's kinda retro, and would look nice at a potluck dinner, served in a crystal bowl.

Pistachio Pineapple Marshmallow Dessert

1 pkg JELL-O pistachio flavoured instant pudding mix
1 - 20 oz tin crushed pineapple, undrained
500 mL Cool Whip
1 c mini marshmallows
1/2 c walnut pieces, optional

Mix pudding mix with undrained pineapple and walnuts, if using. Fold in Cool Whip and marshmallows. Chill.

John's Barbecued Chicken

When I was at UNB, my freezer was filled with barbecued treats from Mom and John. Every time I was home, John would barbecue and freeze my favourite things, and then package them up for my flight back to Fredericton, so I could enjoy the taste of home even though I was far away. This chicken was THE BEST. I would often strip the frozen, already cooked, breasts into pasta sauce. It is truly best hot off the grill, though. I think I might make Hugh barbecue this weekend!

Chicken Napoli

4 skinless chicken breasts, preferably bone in
1/4 c lime juice
1/4 olive oil
1 envelope Club House Italian dressing and dip mix

Place chicken breasts in a large glass bowl. Combine other ingredients, pour over chicken and marinade in refrigerator up to 24 hours, turning frequently. Grill over medium heat, basting often with marinade.

Marinated Broccoli and Cauliflower Salad

While it may come as a surprise to some, my mother did actually prepare and serve vegetables! They were usually part of a high fat, high pleasure casserole type dish. Below is my variation on her cauliflower and broccoli salad. (I've reduced the oil A LOT.) I really like this, and often toss some cherry tomatoes in just before serving for colour. You can also add julienned carrots to the mix before marinading. I like to serve it in a clear glass bowl.

Marinated Broccoli and Cauliflower Salad

2 bunches broccoli
1 head cauliflower
1 c cider vinegar
1 tbsp sugar
1 tbsp dried dill weed
1 tbsp salt
1 tsp pepper
2 cloves garlic, minced
1/2 c canola oil

Cut broccoli and cauliflower into small florets. Mix all other ingredients and pour over broccoli and cauliflower in a bowl with a lid. Cover and refrigerate for 24 hours, stirring and/or turning the bowl occasionally. Drain before serving.

Refried Bean Dip

Technically this recipe came from my mom's twin sister, Marie. However, my mother had taken it on as her own, and made it every time she came to Toronto to visit us. Mom was here for Hallowe'en this past year, and our neighbours got to enjoy it as well. I think I'll lighten up a bit on the cheese, and maybe add some fresh tomatoes and green onions, but otherwise, it's perfect as is. Serve with nacho chips!

Aunt Marie's Baked Taco Dip

1- 16 oz tin of refried beans
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 lb lean ground beef
1/2 c chopped onion
1/2 c salsa
1 1/2 c grated cheddar cheese

Mix together first 4 ingredients and spread into the bottom of a pie dish. Saute onions and ground beef until beef is thoroughly browned and layer on top of refried bean mixture. Spread salsa on top of beef, and top with cheese. Bake at 350 degrees for 25-30 minutes.

No Bake Banana Split Cake

This cake made the rounds in the 70s and 80s, appearing at most of the potluck dinners and showers I attended in the Tillsonburg area. My mom used to make it whenever nieces and nephews were coming. It bears a very vague resemblance to banoffee pie and really does taste like a banana split. I generally avoid Cool Whip, but I just learned that the company started using real milk and cream in original Cool Whip in 2010, so it is possible I'll actually make this cake! I always enjoyed it when my mom made it!

No Bake Banana Split Cake (aka Tillsonburg Delight)

2 c crushed vanilla or graham wafers
1/2 c butter or margarine, melted
4 bananas
one tin Eagle Brand sweetened condensed milk
1/4 c lemon juice
1 can crushed pineapple, drained
1 container Cool Whip
Cherries, strawberries, nuts and/or chocolate chips for decorating

Mix together crushed wafers and melted butter and press into the bottom of a 9 x 13 inch pan. Slice bananas over crust. Mix Eagle Brand and lemon juice and pour over bananas. Spread pineapple over top, followed by Cool Whip. Decorate as you wish and refrigerate until serving.

Cheese Spread - Two Ways

This week my cousin Becky reminded me of the cheese spreads my mother used to make. There was a period of time during which every meal or party involved one of these spreads/appetizers. Each starts with a container of MacLaren's Imperial sharp cold pack cheddar cheese (the one that comes in the red tub). Neither is particularly healthy. But they are good. And pretty much always a big hit with kids. I plan to make them over the next few weeks as I journey through my mother's culinary legacy.

Cheese Bread Spread

1 lb butter or margarine
1- 250 gram container of MacLaren's Imperial cheddar cheese
1/4 c grated romano cheese
1 tsp worcestershire sauce
1/4 tsp garlic powder
1/2 tsp paprika

Make sure all ingredients are at room temperature, and whip together with a hand mixer. Spread on bread and broil. Mixture can be stored in the refrigerator and used whenever you wish.

Crabmeat Special

1 7-oz tin of crabmeat
1-250 gram container of MacLaren's Imperial cheddar cheese
1/4 lb butter
1 1/2 tsp mayonaise
1/2 tsp seasoned salt
1/2 tsp garlic powder
English muffins

With all ingredients at room temperature, mix together by hand. Spread over english muffin halves. Place in freezer on cookie sheets for 15 minutes. Cut each muffin half into 4 quarters and then freeze fully in a freezer safe container, layering with parchment paper or waxed paper. To serve, place muffin bites directly from freezer onto a cookie sheet and broil until cheese is bubbly and starting to brown.

Mrs Russell's Meatballs

I LOVE these meatballs. My mom would always bring a big casserole dish filled with these meatballs and their yummy sauce for special occasions. I see from her recipe card that she got the recipe from Mrs Russell many years ago. Having watched my mom make them, I can confirm that they are a bit labour intensive. But they are well worth it. My plan is to get the kids involved in the ball forming stage. I think you could reduce the added salt, but I wanted to post the recipe in its original form. I would serve these over rice or mashed potatoes, with a green salad.

Meatballs with Tangy Barbecue Sauce

1/2 c milk
1 c soft breadcrumbs
2 tbsp chopped onion
1 1/2 tsp salt
1/4 tsp pepper
1 lb extra lean ground beef
1/4 lb sausage meat, out of casings
1 tbsp oil
1/4 c chopped celery
1/4 c chopped green pepper
1 tsp salt
2 tsp sugar
1/4 c BBQ sauce
1/2 c ketchup
1/2 c water

Mix together first 5 ingredients and let stand. Break up beef and sausage and add to this mixture. Form into balls and broil at 400 degrees for 25 minutes, turning once.
Heat oil and saute celery and green pepper until tender. Add remaining ingredients, cover and simmer for 15 minutes. Pour over balls.
Freezes well.

Mom's Crockpot Pork Chops

One of the very many things I miss about my mother is her crockpot pork chops. They were a staple in my mom's cooking repertoire, and always brought comfort. I can recall that when I was in high school and came home late, I would eat the leftovers cold, right out of the fridge. This did not make my mother happy, but she surely knew how much I liked her cooking!

Pork Chops with Chicken Rice Soup

6 to 8 lean pork chops, about 1 inch thick
1/2 cup all-purpose flour
1 teaspoon salt
1 1/2 teaspoons dry mustard
1/2 teaspoon garlic powder
2 tablespoons vegetable oil
1 can chicken and rice soup

Coat pork chops in a mixture of the flour, salt, dry mustard and garlic powder. Brown in hot oil in a skillet, turning to brown both sides. Place browned pork chops in crockpot. Add chicken and rice soup. (Mom always then rinsed the soup can with water, poured the water into the skillet, and brought the water to a boil. When the water was boiling, she poured the excess flour mixture into the skillet to thicken things up and scraped that into the crockpot too.) Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Serves 6 to 8.