Central West Virginia's Guide To Life

RECIPES FROM MOM

By Lisa Cooper Laughlin
(taught by Helen Cooper Burns)

It's cold outside and with holidays near
The hunters are back from hunting deer.
The kitchen smells wonderful as mom cooks tonight.
Bringing up memories as I began to write.
The turkey was in the oven; potatoes cooked in a pot.
Everything homemade, nothing was bought.
Mom had noodles and salads and vegetables too.
There was a casserole and bread and recipes anew.
Desserts are made by mom in her special way.
I know we get to eat them today.
As we once got ready to have a seat,
with our hungry appeciates ready to eat,
I asked mom how she knew how to cook.
She looked over her glasses with that "mom look."
So I wrote down what she had to say.
And now I find myself cooking today.

Try mom’s squash casserole:
1 medium onion
2 medium yellow squash
1/2 cup butter
2 cups of shredded mozzarella cheese
1/2 cup of plain dry bread crumbs
1/4 of parmesan cheese

In lightly greased 2 quart baking dish, Layer onion, sliced squash, bread crumbs, cheese and drizzle with melted butter. Combine remaining parmesan cheese, bread crumbs and mozzarella cheese and spread evenly over the top. Bake at 350 for 40 minutes.