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. 

Buttery Breadsticks

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
1 C. warm taer
2 Tbsp. sugar
tsp. salt
3 C. flour
C. butter

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.

Kimberly Gleason
Green Park Ward
Willow Park Utah Stake
Lehi, Utah


Apple Yams

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
1 Tbsp. butter
1/2 tsp. cinnamon
3/4 lb. tart apples, peeled, cored, and sliced
6 shakes of salt
1 Tbsp. honey
2 tsp. fresh lemon juice

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.

Bryan McCall
Pittsburgh 4th Ward
Pittsburgh Pennsylvania North Stake
Pittsburgh, Pennsylvania

Strawberry Spinach Salad

By Robert McBride

Some of the greatest experiences I have enjoyed with my mom have happened as we prepared for Sundays. I wish I could attribute that to the Sabbath Day, but I think the real reason is because of the huge feast she prepared for after church.

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.

10 oz. baby spinach
10 strawberries, sliced lengthwise
2 chicken breasts, boiled and shredded
3/4 C. sliced almonds
1/2 C. Feta cheese, crumbled
1/4 C. dried cranberries
1 C. mandarin oranges
1/2 C. pistachios

Homemade Poppy Seed Dressing:
3/4 C. mayonnaise
3 Tbsp. vinegar
1/2 C. sugar
1/3 C. whole milk
3 Tbsp. poppy seeds

Salad: Combine all ingredients and serve with Homemade Poppy Seed Dressing.
Homemade Poppy Seed Dressing: Combine all ingredients in a jar. Cover and shake until well blended.
Refrigerate immediately. Makes 8 servings.

Robert McBride
Westland Ward
Columbus Ohio West Stake
Galloway, Ohio

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
1 C. orange juice
1 C. ginger ale
1/2 C. packed brown sugar
1/2 C. honey
1 10-oz. jar maraschino cherries, halved
1 10-lb. fully-cooked, bone-in ham
1 15.25-oz. can pineapple rings in juice, drained
Round wooden toothpicks

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.
Place the ham into an oven bag, and carefully pour the juice mixture over it, keeping all of the juice in the bag. It may look like there is too much juice, but the ham will soak it up while baking. Place the pineapple rings on top of the ham; secure rings with toothpicks. Place a cherry in the center of each ring and secure the cherry with a toothpick. Tie the end of the bag closed and place in a large roasting pan. Let marinate overnight in the refrigerator. Before putting the ham in the oven, cut a few small slits in the top of the oven bag. Bake at 350 for 21/2-3 hours (it may take longer, depending on the oven). The internal temperature should be 160 when the ham is done; be sure the thermometer is not touching the bone when taking the temperature. Remove ham from bag to a serving plate, and let stand for 10 minutes before carving. Makes 18 servings.
Claire and Ammon Mandrake
Bismarck Ward
Bismarck North Dakota Stake
Bismarck, North Dakota

Raspberry Lemony Jell-O
By Shelly Whitnah
My mom was a Jell-O queen. We had to have Jell-O every Sunday for dinner, but Mom thought it was blasphemy to serve “plain” Jell-O; it at least had to have fruit in it. Well, I feel the same way. My kids wouldn’t know what to do if there was not Jell-O with our Sunday dinner. It just wouldn’t be Sunday! Mom died a few years ago and I miss her terribly, but when I found this recipe, I knew it was one she would have loved.

1 large pkg. raspberry gelatin (Jell-O) (can use any flavor)
1 small pkg. cook-and-serve lemon pudding (NOT instant)
11/2 C. cream
1 C. milk
1/3 C. powdered sugar
1 small pkg. instant cheesecake pudding (or lemon, vanilla, white chocolate)

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.
Whip until thick. Spread on top of set gelatin/pudding mixture. Makes 12 servings.

Shelly Whitnah
Sunset Heights 2nd Ward
Sunset Heights Utah Stake
Orem, Utah

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