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Informative Articles

Christmas Recipes: Cakes & Tarts. No.2 of 7 - Prune, Apple & Calvados Tart
Christmas recipe serves: 8 calories per serving: 685 preparation time: 30 minutes + chilling cooking time: 50 minutes Suitable for freezing Christmas recipe ingredients: * white flour, plain 175 g (6 oz) * butter, 225 g (8oz) *...

Cooking with Green Tea
Recently it has become popular to cook with green tea. In powder and liquid form it's so easy to use, delicious and good for you it's really no surprise. You may ask why people would try to cook with such a thing. Well green tea is filled with a...

Cream Cheese Mincemeat Pie
• bottom pie crust for a 9 or 10 inch pie plate • 3 cups mincemeat • 8 ounces of cream cheese (softened) • 1/2 cup sugar • 1 egg • 1 tablespoon lemon juice Make the pie crust and line the pie plate with the crust (I know this seems...

Discover how to eat healthier by eating more fruits and vegetables
Recent changes in food guidelines have meant an increase in the recommended daily consumption of fruits and vegetables. That is because eating nutrient rich, low calorie, low fat foods such as fruits and vegetables, has been shown to have a strong...

Do a Dry Rub First
The debate on ribs has ended in my home. After years of toil I have finally capitulated and agreed to make ribs the fool proof way every time. Consequently the neighbors, the kids, and family from out of town all place special requests for ribs. To...

Everything You Want to Know About the Different Salmon Species
King Salmon, Sockeye, Silver, Pink, Chum, and Atlantic Descriptions of the Salmon Species by Garry Gamber Did you know that there are five species of Pacific salmon and one species of Atlantic salmon? Further, did...

Get in the “Spirits” for Holiday Celebrations
(ARA) – The holidays are almost upon us, and that means “’tis the season” for parties with co-workers, dinners with families, get-togethers with close friends and quiet nights by the fireside with loved ones. If you’re planning to do some...

Herbs and Spices – the essence of flavor
In any number of cookbooks and recipes you will find advice on which herbs go with what. I’m not going to take that route. While there certainly are marriages that are tried and tested, such as tomatoes and basil or lamb and rosemary, the reality...

Okra - The Little Veggie That Could
Origin: Okra originated in Ethoipia in 12th century B.C. Travelers introduced it to the middle east and eventually it entered into the southern area of North America through the slave trade. Types: There are three main Okra pods to choose from:...

Spicy Garlic Shrimp
Thanks to the heart-healthy garlic and olive oil and the cayenne pepper in this recipe, it is a great, healthy recipe that works well as an appetizer or a main dish. While many shrimp stir-fry recipes include butter, this recipe uses only olive oil...

 
 
 
My Mother's Recipe Box

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.

About The Author

Rachel Paxton is a freelance writer and mom who publishes the Creative Homemaking Recipe of the Week Club, a weekly newsletter that contains quick, easy dinner ideas and money-saving household hints. To subscribe send a blank e-mail message to FreeRecipes-subscribe@egroups.com. Visit Creative Homemaking and in the Home and Garden section of Suite 101.