I would like some family recipes of yours... PLEASE! Can you help me?

Question

I am making my mom a cookbook for Christmas!!! Thanks a million!! ;)

thanks to everyone who naswered seriously! ;)

thanks to everyone who answered seriously! ;)

Answer 1

The first thing my mom ever taught me how to cook was mac & cheese from scratch. It really doesn't take that much longer than the boxed stuff. Of course, when I cook, I don't measure, so you may have to adjust flavors according to your own tastes.
Mac & Cheese:
2 Tbs butter
2 Tbs flour
1 c milk
2 c shredded cheese (cheddar, Jack, whatever you like- it's a good opportunity to use any little bits of cheese you have around)
dash garlic powder (which my mom omits)
salad mustard
8 oz dried macaroni ( I also like Cavatappi, rotini or ruffles)

Cook pasta according to package directions.

Meanwhile, melt butter in a medium saucepan on med heat. Add flour and cook, stirring constantly, until the flour turns golden, about 1-2 minutes.
Add milk, garlic and a couple dashes of salad mustard. Continue stirring and bring to a boil (about 3-5 minutes). The sauce will thicken when it comes to a boil. Remove from heat and add cheese. Stir until the cheese is melted. Add macaroni to sauce and add salt and pepper to taste.

Now here is where my mother and I disagree on what to do from hear. I like to transfer the macaroni to a baking dish and sprinkle with more cheese. Then I broil it till the cheese is golden. I've also sprinkled crushed potato chips on the top instead. My mom likes to brown breadcrumbs in butter on the stove. Then she transfers the mac and cheese to a baking dish and covers with the breadcrumbs and bakes at 375 for about 30 minutes.
If I'm lazy, I won't even bake it, just eat right it right away.

Answer 2

My mom (and I) make a great meatloaf. Some ingredients are approximate (but close!) because it's kind of just thrown together!!! Also, it makes a full size one and a small one or 2 med. ones.

Meat Loaf...

1 md. onion, coarsely chopped
1/2 red sweet pepper, chopped
1/2 cup milk
1 egg
6-8 drops "Tabasco" sauce
1/2 tsp. Lea & Perrins worstershire sauce
3/4 to 1 tsp. salt (to taste!)
1/4 tsp. pepper
1 tsp. dry mustard
2 handfuls seasoned dry stuffing cubes
1 3/4 lbs. ground beef
1 can, Campbell's mushroom soup

Mix first ingredients, including the stuffing cubes. Add beef and soup. Put into ungreased meatloaf pan(s) and cook til done. Optional: I like to get cleaned, whole mushrooms and stick them into meatloaf after 1/2 is in pan, then cover with rest of mixture... Cook average sized meatloafs 1 to 1-1/4 hr.(adjust time if making any smaller ones!) at 350, let sit about 15 minutes or so after out of oven.
**Great cold too with mayo! Mushrooms make it fall apart a little easier, but I love mushrooms!!!

Answer 3

Elephant Stew
1 elephant
2 rabbits
Cut elephant into bite size pieces. Cook over a kerosene stove until tender. This should serve about 4,811 people, but if a few more drop in add the 2 rabbits. Don't add rabbits unless necessary because most people don't like hare in their stew!!!