My mother gave me a cookbook when I moved out of the house (the second time) called "Where's Mom Now That I Need Her?" It has all the sorts of things you'd expect–recipes, measurement charts, how to carve a chicken–but, it also has tips on how to get out stains, first aid, what to substitute for whipped cream if you don't have any on hand*, what to look for in fresh produce and more. Almost 20 years later I still use this book; it's one of my favorites but not for the tip on whipped cream.
There are pages in the back for writing your own favorite recipes and Mom, of course, included a few. However, it has traditionally been easier for me to pick up the phone and say, "Mom, you know that stuff you make, the [insert whatever dish I'm craving], can you make some?"
That said, I've been cooking lately partly in an attempt to watch my pocket book by not eating out and to control my calorie and fat intake. Besides, I can't call on Mom every day. With that in mind, a friend and I decided to try a healthy version of one of my favorite easy-to-make meals. I was skeptical. I cannot eat something just because it is healthy–I must have flavor too. I was pleasantly surprised. In fact, I am amazed at how good the revised version is. Try them both and decide for yourself.
*1 cup whipped cream = 1 egg white whipped with 1 sliced banana (the banana dissolves). Wow, right?
Share your favorite recipes and stories with us. Members whose recipes are chosen for publication will receive The Co-op Cookbook by Rosemary Fifield of the Co-op Food Stores in New Hampshire. Send recipes and stories to Recipes to Live By, PO Box 1208, Norman OK 73070 or e-mail OECNews@okcoop.org with recipe in the subject line. Recipes used for publication will receive a thank-you gift.