Cooking Recipe Cooking Articles >>My Mother's Recipe Box
by Rachel Paxton
Remember the days when cookbooks weren't so readily available, and you or your mother relied on only one or two different cookbooks for cooking all of your family's meals? I still have my mother's old cookbooks, as well as my grandmother's. Each one is worn from age and use--if you flip through the tattered pages it is obvious which recipes were turned to time and time again. These cookbooks will always number among my most precious treasures.
When our mothers wanted to try new recipes, they most likely didn't run out and buy new cookbooks. They often didn't have the extra money to spend, and often there weren't very many to choose from. So where did they get new recipes? From each other.
When I was a child I remember my mother exchanging recipe cards with friends and relatives and bringing them home and filing them away in her recipe box. I always loved going through her recipes (although she often got mad at me for getting them all out of order!)
All the years while I was learning how to cook I went through her recipe box time and time again, pulling out my favorite recipes and preparing them again and again.
Seeing who the recipes were from made them all the more special. I also love looking back at all the recipe cards I prepared myself while I was in 4-H and spent much of my time learning how to cook. I still prepare many of the recipes I used back then. To this day, all I have to do is open my recipe card box, and I am instantly transported back in time.
My mother hasn't exchanged recipe cards with anyone in more than 20 years. I have very few of my own (although I hope to inherit hers someday!) But even to this day there is no better place to find favorite family recipes than in my mother's recipe box.
Twenty years from now, I look forward to going through my recipe box with my own daughter, telling her stories about where all of my different recipes came from.
Peach Crab Stacks with Wasabi Remoulade Sauce
by News Canada
(NC)-An elegant appetizer or first course that keeps on giving! Flavorful and colorful, these crab stacks are as attractive as they are nutritious. Made with antioxidant-rich peaches from California, they are the perfect beginning to a healthy summer meal. Antioxidants are critical to maintaining healthy skin and counteracting the damaging effects of the sun's ultraviolet rays, so be sure to serve these appetizers early and often.
1/3 cup plus 2 tablespoons mayonnaise (homemade or reduced fat if desired)
1-3/4 teaspoons wasabi powder mixed with 1-1/4 teaspoons water to form paste
6 ounces lump crabmeat, picked over to remove cartilage
1 small green bell pepper, seeds and ribs removed, cut into 1/4" dice
2 tablespoons 
Peach Crab Stacks with Wasabi Remoulade Sauce
Recipe
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Grilled Scallops with Ginger-Lime Sauce
by Richard Massey
Summer time is great for barbequing, but aren’t you tired of burgers and hotdogs? At your next party why not try something a little classier. This scallop recipe is so easy, but so good. If the weather doesn’t cooperate, you can also pan sear the scallops without the skewer. Either way this dish will make your parties the most popular in the city. Be patient with the sauce making sure to reduce the liquid as direct or the sauce will be too thin. You can substitute shrimp and other seafood with this recipe as well. Enjoy!
Serves 4 - 6
1 ½ lb Scallops (10/20 count)
½ cup Olive oil
2 tsp. Kosher salt
2 tsp. Pepper
1 cup Ginger-lime sauce
2 Tbsp. Fresh parsley – chopped
1 ea. Lime - sliced
Begin by Grilled Scallops with Ginger-Lime Sauce
Recipe
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Supreme Burgers
by News Canada
2 pounds ground chuck
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup heavy cream
2 teaspoons vegetable oil
2 tablespoons shallots, minced
11/2 cups sliced fresh mushrooms
1/4 cup Jack Daniel's Whiskey
1/2 cup heavy cream
1 large tomato, chopped
2 tablespoons minced parsley
1/4 teaspoon basil
1 teaspoon salt
Combine ground chuck, salt, pepper and 1/4 cup cream. Shape into six patties. In large skillet, add oil and pan-broil over medium heat until desired degree of doneness. Remove to heated platter. Keep in warm oven while preparing sauce. Cook shallots and mushrooms in pan drippings until tender. Add remaining ingredients and cook for several minutes. Pour sauce over patties. Makes 6 servings.
- Supreme Burgers
Recipe
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