Many of these can be found in Mom’s Betty Crocker Cook Book. An
old book that I remember from my earliest days in the kitchen with my mother. It was her master notebook. Which she supplemented
with new recipes as time went on. So inside this old binder now held together with rubber bands, you see my mother’s
notes scrawled in the margins for changes to recipes that she preferred to Betty Crocker’s. After my mother’s
death this book went to my brother Jon, who gave it up to me in 2001. Including this was a 3 inch by 5 inch note card index
box that my sister Cathy Morton now has.
Chippino: Crab, shrimp, clams, Manhattan Clam Chowder, canned whole tomatoes, bacon -
Note: Without a doubt, and while growing up, this was my families favorite. Brought to us from my father and I believe he
got it from the firehouse.
Hamburger with miracle whip on white bread only - Miracle whip instead of mayonnaise was my mother’s
tradition. I didn’t start using mayonnaise until I married Debra.
Peanut butter on hot toast directly from the toaster - Common American dish. But the
toast has to be hot enough to melt the peanut butter or it just isn’t the same.
Bisquick biscuits with butter and honey - Common American
never liked margarine - Butter was always too expensive growing up. Margarine was a tradition among my father’s families,
who are all Seven Day Adventist vegetarians. We would have it only at holiday dinners when it’d be overshadowed by the
turkey and other holiday treats. But I can’t tell you how butter makes things taste better. The french are right, use
roast with carrots and potatoes - Common American dish.
Dad’s Fire House Tostadas - Corn tostada with Chili, tomatoes, lettuce, cheese
and most of all, eggs.
Quaker Oats Oatmeal cookies with Crisco instead of margarine or butter. Which, will be almost impossible to make
anymore, as I discovered in my forties. Because Crisco was lard and forced to change from animal fat to vegetable fat based
because animal fat causes heart disease. Crisco was virtually put out of business in the 70's and 80's because of this. But
before this time was a staple in every house hold, along with a cup of bacon grease saved in the cupboard next to the stove.
Both of these traditions have disappeared.
Mom’s Christmas cookies
- I believe from Grandma. I believe Cathy has these recipes.
Mom’s Tamale Pie - From Betty Crocker cookbook.
Banquet Frozen Mexican Dinners - A
college staple in California that was hard to find outside of California. Make that good Mexican food in general, is hard
to find outside of California. Including these states, Colorado, Kansas, Virginia and New Jersey.
Banquet Frozen chicken pies - A childhood
thick sliced bacon
Bacon lettuce and tomato sandwich with miracle whip on white bread
Mom’s home made bread - Developed with my Dad
after his retirement.
Mom’s surprise hamburgers - 4 inch squares of bread dough folded over hamburger and rice or fried cabbage.
- My Grandma’s recipe who was a German woman that immigrate with my Grand father and settled in Fresno, California.
Chocolate cake and white
frosting - Frosting made from powdered sugar and butter recipe.
Baskin and Robbins Jamoca Almond Fudge ice cream - My favorite. My second job at fifteen
as an ice cream clerk in Baskin and Robbins, (* My first job was as a newspaper boy *), led to a discovery of tens of flavors
of ice cream. These were high days for a boy. Sampling everything that the store had to offer and taking away this lifetime
favorite, Jamoca Almond Fudge. An ice cream I prefer to all others, without a doubt.
Hot fudge sundaes - Father’s favorites
Pancakes with good sausage
which can be found in Western, Southern or Midwest not Eastern US.
Mom’s waffles made from Bisquick
Red Bean Soup and corn bread - A family favorite of
Lima Bean Soup and white bread - A family favorite of both parents.
Campbell’s Vegetable Beef soup
soup and Krispy Soda crackers. Other crackers aren’t the same. One of my Dad’s favorites.
American cheese sandwich
with tomatoes. Got to have the tomatoes.
Tuna sandwich with sweet pickles and lettuce. - We had these often growing up.
Best Food’s Sandwich
spread on Krispy soda crackers. Father’s favorite.
Kraft Pimento cheese spread, or Kraft Roka Blue cheese spread on soda crackers. Father’s
Dad’s favorite. I put hear only to point out the Seventh Day Adventist influence which my Dad grew up in. This is made
by Loma Linda Foods and a staple of all Seventh Day Adventist.
Grandma’s Chocolate Fudge Cake. My sister has the recipe. This was my Dad’s
birthday cake from his mother, my Grandmother, for most of his life. My mother would make it for him once a year but no more
and I wasn’t sure if it was because of the difficulty in preparing it or because of its richness. For it is the heaviest
cake I’ve ever run across. For both the cake and the frosting were made some type of rich, rich fudge mixed with walnuts.
Its preparation is very difficult because fudge burns easily and requires a double boiler and constant attention to make.
As a rule, half slice were cut. So this cake would last twice as long. This was also because of its heavy, heavy richness.
Prime Rib with cream spinach
and Yorkshire pudding - Without out a doubt my favorite meal after meeting Debra and dinning at San Francisco’s House
of Prime Rib Restaurant. I’ve come close to re-creating their meal but their salad dressing escapes me as did the cream
spinach for quite awhile before I discovered their secret ingredient, bacon grease. Love this meal.