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For Christmas, Mom and Dad gave each of my sisters and me a note with a pan of frozen lasagna. The note read:

During the year of 2022 you will receive a Mama’s Recipe (cook’s choice) delivered to your door one time monthly by Papa’s Food Truck.” (The “food truck” is just my mom and dad delivering food to my sisters and me—not an actual business.)

Part of the gift includes the container the food comes in.

The list for each month is below. You’ll also find recipes (where available) and links to the containers. 

PS: If you click and buy through these links, Her View From Home will receive a small commission—which should go back to Mom. Ha! Thanks friends! 

Enjoy!


January

Lasagna with a Rachael Ray 9 x 12 Stoneware

(I asked Mom for this recipe—but she said she just “made it up”) 

My Mom Delivers a Favorite Dish to My Family Every Month and it’s the Best Gift Ever

February

Potato Soup/Crackers + Large Glass Container

(The soup came in a large glass container that has been reused to hold crackers/pasta.)

Slow Cooker Loaded Potato Soup Recipe

Large Glass Container

Crackers

My Mom Delivers a Favorite Dish to My Family Every Month and it’s the Best Gift Ever

March

Coconut Cream Pie with a Pie Carrier


April

Ham and Cheese Empanadas, Cherry Chocolate Rugelach, Fresh Fruit, 3-tiered serving tray

The 3-tiered serving tray was made out of antique plates (found at local thrift shops) and the top bowl is a jelly dish Mom and Dad received as a wedding gift in 1967. Dad made the serving tray by drilling a hole in the center of each tray (use a diamond bit, he says) and Mom ordered the three tiered dessert tray stem online.

Similar hardware for the cake stand found here

So God Made a Mother apron

May

Skroodle Salad, Garlic Bread, Pepper plant + Flip Lid Salad on Ice (container)

Skroodle Salad
Ingredients
  • 1 cup salad oil
  • 1 1/4 c ketchup
  • 1/2tsp salt
  • 1 1/2 cup sugar
  • 3/4 cup white vinegar
  • 1 Tblsp lemon juice
  • 8 oz Rotini Noodles—cooked
  • 2 medium tomatoes chopped
  • 1 medium cucumber seeded and chopped
  • 4-5 stalks celery chopped
  • 2 medium green peppers chopped
  • 1 medium onion chopped
In a deep large bowl, mix dressing ingredients for at least 5 minutes. Do not mix in a blender. Add dressing, veggies and Rotini. Mix well. Refrigerate overnight, stirring occasionally.
 
Mom’s notes:
Cut the dressing in half or double the recipe.
Add chunks of your favorite cheese and hard salami or pepperoni to make a heartier meal.
Veggies can be added to your own imagination (zucchini, olive, blanched asparagus pieces)

June

Shoestring Salad + The Pioneer Woman platter

Shoestring Salad (Recipe from Mom’s 1st cousin)
  • 1 cup diced chicken or tuna or shrimp (Mom used 1/2 rotisserie chicken)
  • 1 cup diced celery
  • 1 cup shredded carrots
  • 1/4 cup diced onion
  • 1 cup mayonnaise
  • Prepared mustard to taste (Dijon)
  • 1/2 cup slivered almonds
Mix together and refrigerate. When ready to serve, top with shoestring potatoes.
 
Mom served on lettuce and added the almonds/shoestring potatoes on top but you can mix those in if you like. We’ve also served on croissants (which is delicious). Serve with fruit to round out the meal.


July

Creamy Chicken Breasts + Crispy Parmesan Baked Potatoes

(Disposable containers this month as we just moved into a new home)

Creamy Chicken Breasts 

  • 4 whole boneless chicken breasts—skinned, halved
  • 8 slices processed Swiss cheese (can also use shredded)
  • 1/4 cup dry white wine
  • 1 can condensed cream of chicken soup
  • 2 cups crumbly style herbed flavored stuffing
  • 1/4 cup margarine or butter, melted

Heat over to 350. Grease 13 x 9 baking pan. Place one slice of cheese on each breast in pan. Combine wine and soup. Pour over chicken. Sprinkle with stuffing, drizzle with margarine. Bake 50-60 minutes

Recipes lends itself to larger quantities with longer cooking times. 

August

Back to School Goodies + Door County Coffee + Collapsible Serving Tray

Tomato Tart with Puff Pastry

Banana Sour Cream Bread

Orange Slice Cookies

Blueberry-Peach Hand Pies

Key Lime Crinkle Cookies

September

Baby Back Pork Ribs + Cheesy Potatoes 

(Disposable containers this month)

Baby Back Pork Ribs

Heat oven to 325 degrees. Place ribs in large pan. Add salt. Cover with tinfoil. Cook for two hours, covered.

Remove from oven. Add 3/4 BBQ sauce + rum and cook for another 1.5 hours, covered. 

Add remaining sauce, cook for 30 minutes. Serve. 

Cheesy Cornflake Potatoes

  • 2 pound bag Frozen Hash Browns, thawed
  • 2 teaspoons minced onion OR 1 whole onion, finally chopped
  • 1 to 2 cans cream of chicken soup
  • 2 cups shredded American cheese
  • 1 pint sour cream
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 cups Corn Flakes, crushed

Mix all the ingredients except 1/4 cup of the melted margarine and the Corn Flakes. Pour into buttered plan (9×13). Top with crushed Corn Flakes mixed with 1/4 cup melted butter. Bake 45-60 minutes at 350 degrees.


The Backstory

Mom doesn’t tell me she loves me very often.

And Dad says “Be careful” instead of uttering the words.

Maybe it’s a generational thing? A product of being born in the late ’40s. Tough love and all that jazz?

For whatever reason, I love you is much easier for me to say out loud.

I say it on the end of phone calls, and when we talk, and apparently, I write it for the world to read.

“I love you.”

That’s how I tell my loved ones how I feel.

But my parents? They show me—with a batch of potato soup.

Let’s back up.

For Christmas 2021, Mom and Dad gave each of my sisters and me a note with a pan of frozen lasagna. The note read:

“During the year of 2022 you will receive a Mama’s Recipe (cook’s choice) delivered to your door one time monthly by Papa’s Food Truck.”

She went on to explain how to prepare January’s frozen lasagna, and signed the letter “Mom and Dad.”

No love in front of it, of course.

You should know something about my mother—she is an excellent cook. Growing up, we didn’t eat fast food, as it simply wasn’t an option for a kid who lived in the country. But I’m also pretty sure Mom didn’t want us to eat that anyway.

She cooked every meal from scratch. And it was delicious.

So, my sisters and I were thrilled to receive this gift from Mom and Dad.

Who wouldn’t want a night off from cooking each month? Bonus points that the food was made by my mama.

“Your Dad helped too,” Mom told me as she dropped off the soup. “He cut all those potatoes into small squares. Here are the instructions. Make sure you add some broth as it will be thick.”

Then I opened a box of her favorite crackers.

“Your dad and I love these crackers,” she said. “We eat them at our favorite restaurant—so I searched the internet for them and ordered some for you. These don’t get soggy in your soup,” she added.

I offered her a cup of coffee, but she had to get back on the road to deliver the rest of the soup to each of my sisters. We all live in different towns across Nebraska—the trip would take her all morning.

I gave her a hug and told her I loved her.

“Drive carefully this weekend,” she told me.

And I knew, she loved me right back.

Watch for monthly recipe updates on Leslie’s Facebook page here!

Leslie Means

Leslie is the founder and owner of Her View From Home.com. She is also a former news anchor, published children’s book author, weekly columnist, and has several published short stories as well. She is married to a very patient man. Together they have three fantastic kids.  When she’s not sharing too much personal information online and in the newspaper – you’ll find Leslie somewhere in Nebraska hanging out with family and friends. There’s also a 75% chance at any given time, you’ll spot her in the aisles at Target.

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