Families Share Favorite Sunday Recipes
Some of the best family traditions involve food. And since we like to gather around the table together and share family time, good food makes a sweet experience even better. The Worldwide Ward Cookbook features a new volume in the series. This one is Mom’s Best Recipes, and we share here several recipes from the new cookbook, compiled from people all over the world, who say these are their favorite recipes.
By Kimberly Gleason
These breadsticks always remind me of childhood dinners (and lunches and snacks)! During my early teen years, these breadsticks were a comforting staple. I was rarely home for dinner due to ballet classes and rehearsals, so my mom would save a few and bring them for me to eat while she drove me home. These were very informal and nontraditional dinners, but I am so grateful for that time. Over e course of eight years, my mom and I spent more than 900 hours talking (and eating) in the car.
1 Tbsp. yeast
Preheat oven to 350. Dissolve yeast in warm water. Let it stand until foamy. Add sugar, salt, and flour; mix well. Knead until smooth and elastic. Let dough rise for 10 minutes. Melt butter and pour into a baking sheet. Roll out dough into a rectangle about inch thick. Cut into 1×4-inch strips using a pizza cutter. Roll each piece in butter (covering all sides) and arrange in the baking sheet. Sprinkle with garlic sale or Parmesan cheese. Let rise 15-20 minutes. Bake for 15-18 minutes. Makes 12 breadsticks.
By Bryan McCall
My mom found this recipe while I was serving my mission. When I came home, she fixed it, thinking it would be a treat for me-but I don’t like yams. Even though I was an adult, she put a spoonful on my plate and insisted that I try them. I had to admit that I really enjoyed them. Everyone in my family loves this dish.
11/2 lb. yams
Cut the unpeeled yams into 11/2-inch chunks. Cook the yams in salted water until tender. Remove from pan and let cool until able to handle. Peel and put in bowl; mash. While yams are cooking, prepare apples. Let a medium-sized skillet heat for about 30 seconds over medium heat; add butter and let it melt. Swirl to coat pan. Sprinkle in the cinnamon, then add the apples. Stir and cook until the apples are very soft. Add apples to mashed yams. Add salt, honey, and lemon juice and mash to desired consistency-smooth or chunky, whatever your family likes. Makes 4-5 servings. Note: If desired, you can substitute applesauce for the apples.
Strawberry Spinach Salad
It all started Saturday evening with mom attempting to convince us that helping peel and cut potatoes and carrots would be fun. After a while the convincing turned into threatening. Nonetheless, each Sunday morning we left for church surrounded by wonderful aromas. The table setting became predictable: jelly in a small dish with a special spoon, salt and pepper shakers at both ends of the table, butter, and the always-classic, slightly chilled water with half-frozen ice cubes, all because Dad took too long to make the gravy. In the end Mom never seemed to fail. Whether it was roast beef, turkey, or ham, the dinner was perfect.
Rarely was she thanked enough, nor did anyone make a true effort to help, yet Mom’s loving service never stopped. Though I am away with my own family and have endured life’s ebbs and flows, I have no doubt that if we arrive on a Sunday afternoon the same smells, taste, and love will welcome me again.
Homemade Poppy Seed Dressing:
Salad: Combine all ingredients and serve with Homemade Poppy Seed Dressing.
Mom’s Sweet Baked Pineapple Ham
By Claire & Ammon Mandrake
We have made this ham every Easter, Thanksgiving, and Christmas for as long as I can remember. I have even made it for no particular holiday at all. I remember one time my mom accidentally dropped the ham on the floor, and our two little Yorkies just went crazy over it. As a result, my aunt ended up bringing us a ham that was already cooked. That was the holiday we didn’t have our precious ham-and I think that’s when we all realized how much we loved my mom’s ham. None other has yet to compare. It’s true-“you don’t know what you’ve got ’til it’s gone.” This is a recipe that will be in our family for a long, long time.
1 C. maple syrup
In a medium bowl, mix the maple syrup, orange juice, ginger ale, brown sugar, and honey. Stir in the juice from the maraschino cherries and half of the cherries. Score the outer edge of the ham with a sharp knife in a diamond pattern. Cuts should be about 1/4-inch deep; this will allow the ham to soak up the juice.
Raspberry Lemony Jell-O
1 large pkg. raspberry gelatin (Jell-O) (can use any flavor)
Prepare raspberry gelatin according to package directions. Set aside. Cook lemon pudding according to package directions. Stir into the liquid raspberry gelatin. Pour into a 9 x 13-inch pan. Chill until firm. Meanwhile, make the topping by combining the cream, milk, powdered sugar, and instant pudding mix.