What Momma Knew and Daddy Grew

By Laura Taylor

This cookbook is a tribute to those people who nourished and supported me over my lifetime. It is a collection of recipes carefully assembled and chosen for taste and simplicity.

Having moved around the country for work, or to experience new places and people, I have remained attentive to savory dishes and new ways to cook. There is considerable attention to the Southern fare I grew up with, but also new dishes to enjoy.

Trying to revisit and recreate recipes from my early years forced me to reexamine how we eat now. The time and preparation necessary to have a decent meal, as the saying goes, has been replaced by a vast array of convenience foods, fast foods, home delivered raw ingredients with recipe cards, and special diets of every description, which restrict ingredients that were once basic to any recipe.

After much consideration, I looked past all of that and included only recipes I tested and photographed and wanted to share because I liked eating them. Many are from my childhood where they originated with the Appalachian Mountain cooks who nourished me. Many are gone, but none are forgotten.

Now these recipes live on for everyone to enjoy.

• Language: English
• Publisher: iUniverse
• Release date: Dec 5, 2017
• ISBN: 9781532029059

Laura Taylor

Laura Taylor, currently a retired RN, has a bachelors degree in psychology and an associate degree in Nursing. After nurturing a lifelong love of cooking and painting, she painted the front and back cover art for this, her first book. She resides in Gold Canyon, AZ with her husband Gil, and their dog, Juney Bug.

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Introduction

This book is a connection to food memories from the past and the recipes which support them today. It is a collection of recipes shared by family and friends, developed in my own kitchen, or discovered in my pursuit of interesting and tasty food.

I grew up in Swannanoa, North Carolina, about ten miles east of Asheville. It is an area with rich farmland, and a heritage of southern cuisine. We had a small farm, and my father was devoted to gardening. He served in the Navy for twenty four years and saw much action during WWII. He pursued training in farming and gardening through the GI Bill. Like many, he was forever changed by his experiences in combat during the war, but his interest in growing vegetables gave him much pleasure. His garden provided us, neighbors, friends, and family with an almost endless supply of produce.

My Aunt Edith, my father’s sister, enjoyed raising milk cows. Through her efforts with her cows we all enjoyed fresh buttermilk, butter, milk and cream.

This area is still home to small rural farms and dairies. People enjoy growing their own produce, and they share it or preserve it in much the same way they always have. It is the origin for many of my food memories, and I will probably always remain a southern cook at heart.

Wherever I have lived and traveled, I have been fascinated with food. Even if I have not visited places, I still become interested in what is being eaten there. If I meet people from other countries, I ask them about the food. The one common binding factor that cuts across all barriers is our memories of the food we enjoy.

Because people are eager to share their food culture, I have been gifted with recipes that celebrate the tastes and spices of other lands. I humbly present some of them in these pages.

It is hoped the reader will find something to excite, comfort, or inform as they journey down their own road of food memories.

Appetizers

Cheese and Sausage Balls

Arizona Cheese Crisps

Stuffed Mushrooms

Chili Con Queso

Pizza Pinwheels

Salsa

Buffalo Chicken Wings

Cheese Wafers

Cheese and Sausage Balls

This was a favorite of my brother in law, Randy, who has passed on now. He would make these for breakfast at holidays, but they are equally good as an appetizer any time. I have included two versions.

Thanks for the beautiful memories, Randy; until we meet again!

3 cups Bisquick Baking Mix

½ Lb. freshly grated sharp cheddar cheese

1 Lb. sausage

Mix ingredients together well using your hands to evenly distribute all the ingredients and form a firm dough. Shape into balls or use a small scoop to form 1 to 1.5 inch balls. Bake in a preheated 375 degree oven for 20 to 25 minutes on an ungreased sheet pan.

Version 2:

1 ½ cup self rising flour

1 tsp. sugar

4 Tbs. butter

Mix together the flour and sugar, then, using a fork, work the butter into the flour until it is well distributed throughout. Using your hands, mix in the following:

2 Tbs. finely chopped onion, 2 cloves finely chopped garlic, 2 tsp. finely chopped jalepeno pepper (or to taste), 2 cups freshly grated sharp cheddar cheese, 1 Lb. hot sausage

Shape into balls and bake as directed above.

Arizona Cheese Crisps

This is a simple local appetizer that is popular around Phoenix. I do not know where it originated, but it is served at many happy hours and makes an appearance often on Mexican restaurant menus.

Flour tortillas, medium size or small ones work best

Freshly grated cheddar or Colby jack cheese

Softened butter

Dark colored baking sheet is preferred, if you have one

Preheat oven to 350 degrees. Place tortillas on baking sheet without overlapping them. Spread softened butter evenly on each tortilla, covering each one completely to the edges. Bake in oven for 6 minutes, or until they are beginning to brown at the edges. Remove and sprinkle lightly with cheese. Return to oven and cook an additional 2 to 5 minutes, or until cheese is melted and they are nicely browned. Slice and serve immediately.

Stuffed Mushrooms

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12 large button type mushrooms

½ cup panko bread crumbs

3 Tbs. butter

1/3 cup grated parmesan cheese

½ small onion, chopped fine

1/3 cup grated cheddar cheese plus some additional cheese to sprinkle on top

Salt and Pepper to taste

Clean the mushrooms, remove the stems and gills, and some of the inside to make room for the stuffing. Reserve and chop the removed parts. Melt butter in a skillet over medium high heat. Sauté the reserved mushroom parts and onion in butter until softened. Remove skillet from heat. Mix bread crumbs and cheeses into the sautéed mushroom parts and onions. Divide the stuffing evenly into the 12 mushroom caps. Sprinkle some additional cheese on top of each mushroom cap. Spray an oven safe container with baking spray and arrange the stuffed mushrooms in it. Spray the tops lightly with additional baking spray.

Bake in a preheated 375 degree oven for 25 minutes.

Sausage or Chorizo stuffed mushrooms:

Omit the cheddar cheese. Mix in 4 to 6 oz. uncooked sausage of choice and follow remaining directions above.

Chili Con Queso

This recipe is from the collection of delicious food discoveries found by Bob Leonard. He loved to cook and try new things. We sure do miss you Bob!

Chopped green chiles (either mild or hot varieties) to taste, or substitute a small Can of green chiles

1 to 2 cloves minced garlic

2 Tbs. minced onion

½ Lb. velveeta cheese

¼ Lb. longhorn cheddar or Colby jack cheese

1/3 cup canned evaporated milk

Vegetable oil

Saute the onion in a saucepan with a small amount of oil until softened and translucent. Add in the garlic, chiles, and cheese. When the cheese has melted add in the milk and stir well to mix. Do not boil.