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May 2009 Food Focus
Readers honor moms by sharing special recipes
So many memories of our mothers seem to include special meals she made for us or that signature dish she was famous for at holiday gatherings, family reunions or church functions.
For Mother’s Day this month, we asked readers to share some of the best recipes their mothers passed on to them, and a photo or a memory, too. Here are a few we received.
Chris Lowder of Coal City sent this photo of her mother, Velma Dalton, right, and a favorite aunt, taken in the early 1940s. Her mom, who Lowder said has always had a way with animals and has always been quick, is holding a chipmunk she caught. “You never know what she will think of next, but it’s always fun,” Lowder noted. Below is her mom’s “Meatloaf in a Breadloaf” recipe.
Mommy’s Meatloaf in a Breadloaf
1 loaf unsliced Italian bread
1 can (6 oz.) evaporated milk
1 lb. ground chuck or ground round
1⁄4 t. pepper
1 t. salt
1 cup ketchup
2 t. onion flakes
Cut top from bread loaf. Scrape to make shell from loaf using a fork. Leave 1-inch walls and 1-inch bottom. Toast crumbs from bread for 5 minutes. Soak 11⁄2 cups crumbs in evaporated milk for 5 minutes. Add other ingredients and mix well. Pack into loaf shell. Bake at 350 F without top for 11⁄4 hours. Replace top and bake 15 minutes longer. (Cook’s note: I spread a little ketchup on top of meat after packing it into the bread loaf. Also, if center doesn’t seem done enough after 11⁄4 hours, split the bread loaf into 2 equal parts and bake an additional 15-20 minutes.)
Chris Lowder, Coal City, Ind.
“This recipe is a favorite family recipe of my mother, Velma Dalton. The juices from the meatloaf soak into the bread, making it soft and delicious inside and crunchy outside.”
The Hoffine Family’s Lemon Cake Pie
1⁄2 stick butter
1 cup sugar
2 T. flour
2 egg yolks
Juice of 1 lemon (or 4 T. lemon juice)
1 cup milk
2 egg whites, beaten stiff
Cream butter, sugar and flour. Add egg yolks, then lemon juice. Beat well. Add milk. Fold in egg whites. Pour into an unbaked 9-inch pie crust. Bake on bottom shelf of oven at 350 F until golden brown. Allow to cool completely.
 Robert and Charlotte (Hoffine) Parker, Lafayette, Ind.
“This recipe was a favorite of my great grandmother, Lola Viola White Hoffine. She passed it on to Ruth Ann Beebee Hoffine; she to my mother, Mary Ellen Driscol Hoffine; she to Linda Dagley Hoffine; and she to Angela Brose Hoffine. Whenever our family has gotten together, we enjoy Great Grandma’s ‘Lemon Cake Pie.’ It is called that because it separates into two layers as it bakes. The bottom layer is a lemon custard-type consistency and the upper layer is a cake-type consistency. Easy but good!”
Lola Hoffine, left, who was born in 1866, passed this recipe on to daughter-in-law Ruth, center, who passed it on to daughter-in-law Mary Ellen, mother of Charlotte (Hoffine) Parker.
Old-Fashioned Sorghum Creams
1 cup sugar
1⁄4 t. salt
1⁄2 cup sorghum
1 cup boiling water
2 t. cinnamon
1 t. baking soda
2 cups flour
2 eggs
 Put sugar, salt, sorghum, boiling water, cinnamon and baking soda in a bowl and stir until cool. Add flour and eggs. Mix well. Spread thin in a greased 10-by-15-by-2-inch pan. Bake at 350 F until done (knife inserted in center comes out clean). Cool. Ice with powdered sugar icing. Cut into squares.
Catherine Hahn, Winamac, Ind.
“This is my mother Oscia Winters’ recipe. We made sorghum the old-fashioned way. I am now 90 years young.”
Oscia Winters
German Potato Salad
12 medium potatoes, cooked, peeled and sliced thinly
8 slices of bacon
4 T. flour
1 cup, plus 2 T. vinegar (add enough water to make 2 cups liquid)
11⁄2 cups sugar
3 t. salt
1⁄2 t. pepper
1 t. celery seed
1⁄2 cup chopped onion
11⁄2 t. mustard
4 hard-cooked eggs, sliced thinly
Keep potatoes warm. In a skillet, fry bacon until crisp. Drain (on paper towels). Crumble bacon. Reserve drippings in skillet. Add flour and vinegar mixture to skillet. Cook and stir until slightly thickened and bubbly. After mixture thickens, blend in sugar, salt, pepper, celery seed, onion and mustard. Gently stir in potatoes and bacon. Heat through. Just before serving, garnish with egg slices. This is better if made the day before. Just as good warm or cold.
Bonnie Bowlin, Jasper, Ind.
 “We live in a German community and my mom, Helen Humbert (right), is a wonderful cook who loves to cook for everyone. One of her favorite items that is requested by lots of family members, friends and neighbors on birthdays, holidays and special occasions is her German Potato Salad.”
Written By: eceditor
Date Posted: 4/27/2009
Number of Views: 581
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