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Weekly Cooking Thread Ping list:
(to be added/deleted - please post on thread or PM)

Last week’s recipe recap:

Appetizer* 10 TOMATILLO AVOCADO SALSA
Appetizer* 25 Quick Asian Shrimp Appetizer
Dessert* 23 Chocolate Oatmeal Cookies
Meal* 3 KILLER CHILI
Meal* 4 Pasta Carbonara
Meal* 14 Picadillo (Shredded Beef)
Meal* 21 Egg’s Benedict Casserole
Side* 11 Ham and Spinach Saute
Side* 24 Better Than KFC’s Cole Slaw
Soup* 5 Ham Soup

http://www.freerepublic.com/focus/chat/2712792/posts?page=37#37

Thought it would be fun to search through our memories and remember our Mom’s favorite go-to recipes when we were growing up - Have some of your mom’s favorite recipes?

If you’ll be spending time with mom this weekend ask for some of her great recipes. If your kids are visiting you - write down some of your great recipes to give to them!

My mother loves this sauce over warmed Gingerbread Cake:

Nutmeg Sauce

1/2 cup sugar
1 T cornstarch
pinch of salt
1 cup boiling water

1/2t Nutmeg
1T butter

In a saucepan
Combine sugar, starch, salt. Gradually pour in boiling water, cook over direct heat, stirring constantly, until boiling. Continue cooking 5 minutes longer. Remove from heat and stir in butter and nutmeg.

Pour over individual portions of warmed Gingerbread cake.

It is very important to pass your recipes to your children. Your children will always be able to enjoy them long after you are gone. That can really mean a lot. Unfortunatly my mom passed without my learning her recipes, my sister only had a few. We compared notes, but many were gone. So sad.

My wife has a blog where she posts all her old and new recipes for the kids to enjoy. She posts her new ones so that they can see what we are eating! They live 450 miles away, so they don't come over for supper very much.

My grandson’s favorite....

Chicken Alfredo Lasagna

Ingredients

2 cup(s) boneless, skinless chicken breast, cooked and shredded
1 can(s) (14-ounce) artichoke hearts, chopped
1/2 cup(s) chopped sun-dried tomatoes
1 package(s) (8-ounce) KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA, divided
1/2 cup(s) KRAFT Grated Parmesan Cheese
2 package(s) (8 ounces each) PHILADELPHIA Cream Cheese, softened
1 cup(s) milk
1/2 teaspoon(s) garlic powder
1/4 cup(s) basil, chopped
12 lasagna noodles, cooked

Directions
1.Heat oven to 350 degrees F.

2.Combine chicken, artichokes, tomatoes, 1 cup mozzarella, and Parmesan. Beat cream cheese, milk, and garlic powder with mixer until well blended; stir in 2 tablespoons basil. Mix half with the chicken mixture.

3.Spread half of the remaining cream cheese sauce onto bottom of a 13- by 9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining cheese sauce and mozzarella; cover.

4.Bake 25 minutes or until heated through. Sprinkle with remaining basil. Let stand 5 minutes before cutting to serve.