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Just Like Mom Used To Make

© Marna Gatlin

One of the greatest pleasures in life is eating good food. Whether in the company of others or simply enjoying a quiet moment alone at your kitchen table. Many recipes we try don't have the same feel or the same taste as they did in our younger years when we first discovered them. I think this all revolves around our Mothers and what they contributed to the kitchen and to our stomachs as well!

Here are some recipes from some of our Mom's, so try them and see if they aren't "Just Like Mom Used To Make" Enjoy!

Oatmeal Apple-Cinnamon Waffles

by: Kelly's Mom

The inspiration for this recipe came from the uneaten lunch-box apple. You know the ones which are usually tossed around in the backpack a few days before they are returned to the kitchen just in time for this week-end breakfast treat.

Ingredients:

3/4 cup regular or quick-cooking oats, uncooked 1-1/2 cups 2% milk 1 egg, beaten 2 tablespoons margarine or butter, melted 2 tablespoons brown sugar 1-1/4 cups biscuit baking mix (Bisquick) 1/4 teaspoon ground cinnamon 1 medium apple, finely chopped

Directions:

Preheat waffle maker Combine oats and milk, set aside approximately 5 minutes. Add egg, margarine or butter, and brown sugar. Mix well. Combine cinnamon with biscuit baking mix and stir into milk mixture until well blended. Stir in finely chopped apple. Spray waffle maker with cooking spray, pour 1/2-cup batter into preheated waffle maker and cook until crisp. Note: the amount of batter used will depend on your waffle maker. Serve with warm maple syrup if desired.

Biscuit baking mix seems to be a staple in most households today, but if your pantry¹s bare and you want to make the above recipe just add an additional egg, 1-1/4 cups all-purpose flour, 1 tablespoon baking powder and 1 teaspoon salt. If you don¹t have a waffle maker then make pancakes from the batter.

Mom's Macaroni and Cheese

By Sam's Mom.

Sam is now 37 and still loves this dish, only now when he makes it he adds smoked salmon, or polish sausage, which he says adds depth to this one classic dish. However, I tried it, and I just thought it was good and filling!

Ingredients: 1/2 lb. (8 oz.) VELVEETA Pasteurized Process Cheese Spread, cut up 1/4 cup Half-n-Half 1 cup (3 1/2 oz.) elbow macaroni, cooked drained Dash ground black pepper 1/2 cube butter, melted 1 small can of pimentos Directions: STIR process cheese spread, butter, pimentos and milk in saucepan on low heat until smooth.

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