Mamaw Profile - (16983198)

cook's profile


Home Town: Defiance, Ohio, USA
Living In: Denver, Colorado, USA
Member Since: Nov. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Southern, Healthy, Quick & Easy
Hobbies: Walking, Reading Books
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About this Cook
Retired after 32 years in nursing. 3 adult children, 2 grandchildren...LOVE THEM ALL BUNCHES!!! I was badly injured in an accident about 20 months ago, (she was drunk & hit me, and died on impact) have had multiple surgeries on rt lower leg, now the left knee. Rode & maintained my own Harley for years prior, so this was a 180 degree change for me activity-wise. I walk with a cane, but not as spontaneous as I used to be, so I'm home more. I love to cook and bake, and share all with family & friends...ESPECIALLY at family get-togethers. (Can you say BBQ? LOL) Many of my recipes & dishes are requested frequently by all. I have lost #260 over the last couple years, so I try to cook & eat healthier still, but found the way to that is start FRESH. Thanks for reading my profile!
My favorite things to cook
Oh, just about anything from Lasagna or Sunday Gravy to Lemon Bars, or an Icebox cake. I do pretty good with Homemade Fudge and P. Brittle, too. Favorites are Thai food (fresh) and anything I can do with Chicken. Stir frys are great. I actually prefer thighs and drums. In winter, I pass time by doing big crockpots of soups or roasts.
My favorite family cooking traditions
I have a cookbook that my mom got from the Ladies Auxilary in my hometown when I was about 2 yrs old. (I am 57) It has a lot of great old recipes that I can remember my mom, aunt and grandmother making. The women in my family also share my Aunt Phyl's Beef & Noodles...OMG! A blast from the past! Corn Relish, Fried Cabbage, Dandelion Greens, pickles, and Strawberry Preserves all came from grandma's garden. And my great-grandma's Butterscotch Pie. I got my hand smacked when I was a kid for sticking my finger into one of those as it was cooling. Worth the slap! ha ha
My cooking triumphs
my family likes good Lasagna, and when male family members do repairs or anything for me, they request payment in "Mom's Lasagna" made from a recipe (in my head) that I have tweaked to suit our tastes over the years. I slice hard-boiled egg into the layers! I know...sounds crazy, but my family LOVES it! I have made gifts of my Double Fudge Pecan Brownies, and they are a regular request as well. I did PorkFried Rice, and Pork Eggrolls (from scratch) for 75 people once in my tiny apt kitchen (at the time) along with 3 dipping sauces, and all were a hit!
My cooking tragedies
Still having trouble learning to bake with Splenda...and my Bean Soups never seem to have a lot of flavor. Trying to figure that one out...any ideas? Would be much appreciated.
Recipe Reviews 26 reviews
Spicy Oil and Vinegar Bread Dip
I tasted bread / olive oil dip at a restaurant years ago, and have been in love with thiscombination ever since. Tried making my own oil, but somehow it just never turned out or tasted the same. This one does! So good, and just seems to soothe the soul. Then I had a big plate of spaghetti with sauce. Doesn't get much better than that!

2 users found this review helpful
Reviewed On: Feb. 13, 2015
Spaghetti Squash Saute
what a coincidence! My daughter grew spaghetti squash in her garden this past summer.... Lots of it. Which was OK by me, because it turned out that we all love it! We fixed it exactly this way, and were questioning whether or not my granddaughter would eat it. We had an almost all veggie dinner this past summer on the patio. All vegetables from her garden.... The spaghetti squash, cucumbers in a salad, sliced tomatoes, sugar snap peas that we ate raw, and and we threw some chicken and slices of zucchini brushed with olive oil on the grill to cook. We all, including the granddaughter, gobbled the spaghetti squash down! It was so good. The only thing was that we did sprinkle some grated parmesan on top, the good stuff, not sawdust. We fixed it this way several times, and it was just as good every single time. So last night, I did something a little different. I served it with a marinara sauce on it and grated parmesan, because in my mind, I was using it like spaghetti pasta. And I understand people that can't have pasta use it that way. It was very delicious as well.I did something different last night, I served it with marinara sauce and grated Parmesan. It was very good too, but we still like it this way. Thank you for this awesome recipe! P.S.her garden turned out amazing, did very well, and at Halloween, we had 12 large pumpkins that were carved at a children's carving party for Jack O'Lanterns!

1 user found this review helpful
Reviewed On: Jan. 23, 2015
Fried Cabbage II
This is pretty much how I remember my grandmother making her fried cabbage. The cabbage came from her garden, and she would use a half a pound of real thick sliced bacon because she was feeding a lot of people usually. She would cut the bacon into "lardons", and when it was cooked crisp, take it out and put it aside and then cook the cabbage, salt, pepper and only a teaspoon of sugar until the cabbage was carmelized in areas and soft and fragrant. She would put it all in a serving bowl, add the bacon back in, mix it with a serving spoon, and put the vinegar cruet right next to it on the table. Amazing! She has been gone many years, but every time I see this recipe I think of her.

3 users found this review helpful
Reviewed On: Sep. 28, 2014

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