My Mother's Recipe Box (2024)

Why don't I ever remember to take pictures? Today we had our annual Thanksgiving Potluck at school. I made my crock-pot sweet potato casserole. I can't really say that this was one of "mom's" recipes, but Thanksgiving was the last holiday we spent with mom, and she liked it. I have fond memories of that. About 17 people asked me for the recipe... so here it is. I love it because: 1) It is yummy. 2) I can make it the day before I need it, then just put the "crock" in the pot, and turn it on. 3) I don't have to worry about using the oven... or juggling the turkey... and 4) It is yummy. Oh. I said that. Happy Thanksgiving!

2- 18 oz cans sweet potatoes, drained and mashed
1/4 cup butter, melted
2 T. granulated sugar
2 T. brown sugar, packed
1 T. orange juice
2 eggs, beaten
1/2 cup evaporated milk

Topping:
1/2 cup chopped pecans
1/2 cup brown sugar, packed
2 T. flour
2 T. butter, melted

Lightly butter or spray the crock pot. Mix sweet potatoes, butter, 2 T. granulated sugar and 2 T. brown sugar together in a large bowl. Beat in eggs, juice and evaporated milk. Transfer to the crock pot. Make topping by combining pecans, brown sugar, flour and 2 T. of the melted butter. Spread evenly over the top of the sweet potatoes. Cover and cook on high for 3 to 4 hours.

For a large crowd, I use 4 LARGE (29 oz) cans of sweet potatoes, and TRIPLE everything else. I also make it the night before and put it in the fridge. I even mix the topping together (except the butter) and put it in a baggie, too. Less to do the next day. I prefer to cook the potatoes for 2 hours or so... give them a stir... and then put the topping on. I think it looks prettier that way, and the potatoes cook a bit more evenly. Enjoy!

So... it is obvious that we Carmans (and Baileys) liked dessert. I found 4 Hot Fudge recipes in Mom's collection. One, was Grandma Bailey's and I remember her making it in the summertime when Chip was visiting. The second is similar, but uses cocoa powder instead of the chocolate squares. The third is a microwave sauce, which I think is my favorite. This one must have come in the late 80's or 90's. It is super quick and easy. The 4th recipe, I THINK might be from Mom's cousin, Sharon Flack. (Sharon you'll have to let me know.) Anyway, they are all good yummy, so here are the recipes. Decide for yourself. We have enjoyed testing them.

4 squares (4 oz) unsweetened chocolate
2 cups sifted powdered sugar
1/2 cup evaporated milk
1/4 teaspoon salt
1/4 cup (1/2 stick) butter or margarine
1/2 teaspoon vanilla

Melt chocolate over hot water. Add sugar, milk and salt; stir until smooth. Add butter and cook over hot water for 10 minutes, stirring occasionally. Add vanilla. Serve on ice cream. Store in refrigerator.

6 Tablespoons butter
2 cups powdered sugar
2/3 cup cocoa
1 cup evaporated milk

Melt butter, add sugar and cocoa. Add milk gradually, beating until smooth. Bring to a boil over medium hat and cook for 5 minutes, stirring constantly. Store in refrigerator. Heat when ready.

1/2 cup unsweetened cocoa
1- 14oz can sweetened condensed milk
3 Tablespoons milk
1 Tablespoon butter
1 teaspoon vanilla

Combine cocoa, condensed milk, and milk in a medium microwave safe bowl. Microwave 1 minute. Stir with wire wisk. Microwave for another minute, stir again. Stir in butter and vanilla until butter is melted.

Combine on stove top:
1/2 cup sugar
1/4 cup cream
1/2 cup corn syrup
1-1/2 tablespoon butter
pinch salt
1/2 teaspoon vanilla
When sugar is dissolved, add:
1/4 cup cocoa

Boil for 2 minutes on medium. Cool slightly.

So, as another family staple I must post the recipe for Mom's Chicken Enchiladas. I think mom started making this in the 70's when making soup based casseroles were all the rage. Growing up in Arizona, you would think we would be eating Mexican food all the time. Well we do now, but this was the closest thing we got back then except for a night out to Don Ruben's. You would NEVER find this on a menu in a Mexican food restaurant, but we love it nonetheless. It can be made to serve a crowd, and is pretty economical, too. This is one even my sister Kam can make and we always get requests for the recipe.

3-4 chicken breasts
2 cans of Cream of Chicken Soup
1 can diced green chilies

1 teaspoon chili powder
1 pkg shredded cheddar cheese
1 pkg (12) corn tortillas
1 T. oregano
onion, salt, pepper

Boil the chicken until cooked, about 20 minutes. (I usually throw some onion, salt, and and pepper into the water to season) Let chicken cool and shred. RESERVE the chicken broth. Make "sauce" by combining soup, green chilies, chili powder, oregano, and about 2 soup cans full of the chicken broth. (I strain the broth, but I don't think mom ever did.)

Spray 9 x 13 " casserole dish with cooking spray. Layer in this order: tortillas (cut to fit, if needed), soup mixture, pieces of the shredded chicken, then cheese. Repeat. In a usual casserole dish, I can get 3 layers.

Cover with foil and bake for 45 minutes @ 350 degrees or until bubbly. Can be made a day ahead and refrigerated until cooked, which is nice for parties.