Have you ever seen one of those cookbooks where many people contribute favorite recipes which are then collected and compiled into a best of recipe book? My mother loved these books and always said the “best of the best” recipes were held there.
This past Christmas, I visited family back in Western Pennsylvania. We had a wonderful time reminiscing, celebrating and an even a better time eating our way through some of our favorite recipes. Most of our dishes came from the old recipe box my Mom loved. The recipes were usually modifications of a recipe she found in a best of cookbook.
I know some of you will not recognize some of our favorites, but that’s the point. Over the course of the next few months, I will share some of my family’s favorite recipes.
Many of my family’s favorites are from my Mom’s recipe collection. I was fortunate on this visit to find her recipe box. Over the next few months, I’d like to share some of these recipes not only because they represent great eating, but also because they always give me an excuse to fondly think of her. We used to look forward to special occasions because Mom would always let us kids pick our favorite dish for her to make.
As my first recipe submission, I offer my mother’s cheesy potato recipe, one of my favorites. Give it a try and let me know what you think.
Cheesy Potatoes from Gwen Bellomo
- 1 can cream of mushroom soup
- 1/2 cup milk
- 4 cups sliced potatoes
- 1/2 cup sliced onions
- 1 cup shredded extra sharp cheese
- 1 tablespoon butter
- Salt and pepper to taste
Blend soup, milk, salt and pepper in a bowl. In buttered 1.5 quart casserole arrange alternate layers of potatoes, onions, soup mixture and cheese. Dot top with butter and sprinkle with salt and paprika. Cover and bake for 1 hour at 375 degrees. Uncover and bake for an additional 15 minutes or until potatoes are soft and cheese is bubbly.
We never made this dish without doubling or even tripling the recipe. The potatoes taste great and even better as a leftover.
Jeffrey Bellomo, Esq.