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Somebody’s Mom and Treat The Troops
The first care package of baked goodies that I ever sent overseas was to my daughter Marisa’s boyfriend at that time, Jeff. Jeff was in the reserves and was deployed his last year of college. Marisa told me what he liked, and I put together a package and shipped it off. Thankfully, Jeff finished his tour of duty safe and sound and within a short time became my dear son-in-law. Shortly afterwards, I read an article in the New York Times about a woman in South Carolina, Jeanette Cram, who had a website for soldiers to request cookies. I felt a strong desire to take on some volunteer work; I wanted to give something back. I worked full time, but my kids were grown, so baking for our American soldiers was something that felt right to me. Besides, I was baking all the time and giving it away to my neighbors. Why not bake for an American soldier who was requesting it? I checked out a website called Treat The Troops and connected with Jeanette Cram, aka The Cookie Lady and founder of Treat the Troops, who instantly sounded like an aunt or a close neighbor. However, I could also tell she was sizing me up. She confided that she doesn’t trust everyone with her soldiers. When I asked her how she knew I wasn’t a crazy person, she said, “because I got a feel for ya, from talking to you.” The rest is history. I have been baking and shipping for over almost 5 years now. I was lucky enough to meet Jeanette in New York City once. We had dinner together and she really is a special person. I feel lucky to have this opportunity to help our American soldiers. After all, I am just Somebody’s Mom, and a soldier can never have too many moms sending them a package filled with goodies! Take a moment to visit http://www.treatthetroops.org/MORE Cooking Videos added on YOUTUBE
Somebody's Mom is now on YOUTUBE. I have 5 cooking videos, Apple Crisp, Broccoli Quiche, Onion Soup, Potato Pie and Walnut Tarts at the following URL; http://www.youtube.com then type under search ThesomebodysmomPages
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Martha Stewart & Somebody’s Mom
- Somebody's Mom met Martha Stewart. I was invited to an event at her offices in Manhattan. My friend, Patti, came along. We were working the room of about 200 people, trying to give my card out. When all of sudden, who is standing in front of me, but Martha Stewart herself. She looks fanatastic. I introduced myself and told her how I was invited, (through the Macys cooking demo) and handed her my card. I forgot I had a camera with me and asked if I could take a picture with her. She said I could, and was so nice about it. Just as she was about to leave, I told her I brought her my sour cream coffee cake. She took it. Martha Stewart may actually taste my sour cream coffee cake. After that I was done, this was enought excitment for one night. Patti and I left to head home. As we were getting into the elevator, Patti whispered to me, "Hold the door, hold the door!" Who walks into the elevator with us, but Martha Stewart! She asked if we enjoyed the event while taking the elevator down with us. Martha and me, we bonded together for 9 floors and then she was gone. Maybe we will meet again. Hey, you never know! Thanks, Martha, it was fun!
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I use this recipe, but I use gouda & cheddar cheese.
It makes it a little richer!
Mac-n-cheese:
I use this recipe, but I use gouda & cheddar cheese.
It makes it a little richer!
Hi Mariann,
I started making this recipe many years ago in order to use up leftover Easter ham and hard-cooked colored Easter eggs. I got a few “Eeuws” at first when they saw raisins in the turnovers, but now I can’t make enough of them and have a full-day project after Easter in order to make and freeze enough turnovers for each family. I’ve even had to resort to buying a couple of extra ham steaks because I didn’t have enough ham for quadrupling the recipe.
Maybe you’ll think it worthy to post. We enjoy the hot turnovers with a nice salad and they can be made in advance and frozen. They taste just as good out of the freezer.
HAM AND EGG TURNOVERS
By Dolores Brett
(one of our family favorites after Easter)
1 Tablesp. Of butter or margarine
1 Tab. Of flour
2 Tab. Prepared mustard
2/3 cup milk
1-1/2 cups diced cooked ham
2/3 cup raisins
3 hard-cooked eggs, chopped
2 Tab. Sliced green onions (I use dry onion flakes)
Salt and pepper to taste
2 pkgs. (10 oz. each) frozen patty shells, thawed
1 egg, beaten
In one-quart saucepan, melt butter over medium heat. Stir in flour and cook 1 minute. Stir in mustard and cook 1 minute. Gradually whisk in milk. Cook and stir until thickened, about 5 minutes.
Stir in ham, raisins, hard-cooked eggs, onions, salt and pepper. Cook and stir over low heat 5 minutes. Remove from heat and set aside.
Using a rolling pin, flatten each patty shell into a 6-in. circle. Spoon filling onto one half of each circle. Fold unfilled side over and carefully press edge with fork to seal completely. Place on greased (or Teflon) baking sheet. Brush with beaten egg.
Bake in 400-degree oven 15 to 20 minutes until puffed and golden brown. Serve hot or at room temperature. Makes 12 Turnovers.
NOTE: Turnovers may be cooled, wrapped and frozen. To reheat in conventional oven: Thaw, place on baking sheet and heat in a 350-degree oven 10 to 15 minutes until heated through.
THIS RECIPE MAY BE DOUBLED OR TRIPLED TO MAKE MORE TURNOVERS. JUST USE A LARGER POT FOR ALL INGREDIENTS.
Hey Honey….
I have reservations about sharing my coleslaw with the “community.”
But, because you’re such a sweetheart, I will go ahead with much trepidation.
2 “OTC” Dole cole slaw.
small “OTC” shredded carrots
minced onions (you choose: cup/1/2cup, etc.)
1/2 cup sour cream mixed with 1/4 cup mayo mixed with 2-3 tbsp balsamic vinegar.
Salt/pepper to taste
Feeds 8-10 hungry people as a side….and with leftovers to top your
turkey/chicken/corned beef sandwich the next day.
xo LINDA
HI MARIANN,
YOUR STORIES RESEMBLE MY LIFE VERY MUCH, ESPECIALLY THE SITTING DOWN FOR DINNER. WE ALWAYS HAD A GLASS OF WINE TO DRINK AT SUPPER TIME AND HAD TO GO TO THE WINE CELLAR TO GET A JUG OF IT. HE ALWAYS REMINDED US NOT TO SPILL ANY OF IT…….THE ONLY ONE NOT SITTING AT OUR DINNER TABLE WAS MY OLDEST BROTHER, WHO ALWAYS SAID HE HAD TO GO TO WORK SOMEPLACE…HE DIDN’T GET ALONG WITH MY STEPFATHER…..HE MARRIED MY MOTHER WHEN MY YOUNGEST BROTHER WAS 3 YRS. OLD. WE RESPECTED HIM BECAUSE HE TOOK IT UPON HIMSELF TO MARRY MY MOTHER, A WIDOW WITH FIVE CHILDREN.
STAY WELL AND HAPPY, ”MRS, DE”
This is the best cook I know =) everything is made with love and tastes amazing!
Hi, this site is a real breath of the freshest air.
It is entertaining, down to earth and real person to person appeal.
Looking forward to more recipes and excerpts from life.
This is the stuff Oprah would love.
Best of everything, this is great therapy for America.
Maybe the world?
Hi Marianne,
Enjoyed reading your recipe and most of all reading the story of your stay in Italy.
Speaking of your artichoke recipe, I can’t help but think of my mom’s roasted red peppers (one of Grandma Mary’s fan favorite’s) . She never purchased a jar of these peppers but always roasted big red peppers right on the stove (gas stove of course), Once the flames completely blacken the red skin, she cools them in a brown paper bag, then peeled, cleaned, sliced and served with olive oil, fresh garlic, and salt …..mmm good. Definitely worth the mess. !!
Do you do this too? It’s so common in my family, I wonder if others do it too?
Diane
Dear Mariann- I cannot believe your wonderful website. I am going for the mac and cheese and substitute any ingredients in any of your recipes to make them certifiable ( kosher). I have always considered myself an American Jew as opposed to a Jewish American, now I know why. Two of my uncles and my father-in-law are vets, and I only have the deepest respect for those people who support, assist and advocate for them. You are something else girlfriend- Meredith
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Mair,
I’m starting to use your recipes in my life skills cooking class. Thanks for making my life easy!
Maura
I am enjoying your site – thank you Mariann!