|Big Granny, Mom, Aunt Gayle (Clockwise from Top)|
|My Papa and “Little Granny” – Aren’t they sweet?|
As we celebrated Mother’s Day this week, I am so thankful for 3 GRAND Mothers – my grandmothers, Maggie Teal McKnight (1906-1978) and Annie Bell Heath McLendon (1900-1986) and my Mother, Nell McKnight McLendon who is pretty grand herself! I called both of my grandmothers “Granny”. When I referred to them I used “Big Granny” and “Little Granny” to distinguish between them. Daddy’s mother, “Little Granny” was short and Mother’s mother “Big Granny” was very tall! When my girls were born, Mother decided she wanted to be “Granny” as well. I remember her saying that she just hoped she could live up to the name! And, indeed, she has! I have such sweet memories of my “Granny’s” who were both wonderful examples to me – sweet, Christian ladies, who were kind to everyone, hard working and loved their family with all their heart! I am so thankful for my Mom who is a blessing to me every day!
One of my favorite memories of my “Big Granny” is that she would make “Peanut Butter Rice Krispy Treats” especially for me. The Ice Box Fruit Cake Recipe above was one of her specialties, but I have just never been a fruit cake kind of girl! The rice krispy treats were always yummy!!
My favorite “sweet” that my “Little Granny” made was Peach Pie. I found a recipe and made it for my “Cousin’s Day” a while back. It was not quite like hers, but it was very close!
My Mother can cook anything! Everybody loves her banana pudding and her “little layer” chocolate cake but my all time favorite is her “German Chocolate Cake” which she makes for me for special occasions!
In honor of these special women, I am sharing with you these favorite recipes from each of them and hope that you enjoy them as much as I do!
- 1 pound lean ground beef
- 1 chopped onion
- 1 (4.5 ounce) can mushrooms, drained
- 1 (28 ounce) jar spaghetti sauce
- 1 (16 ounce) package cottage cheese
- 1 pint part-skim ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 eggs
- 1 (16 ounce) package lasagna noodles (no boil type)
- 8 ounces shredded mozzarella cheese
- In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
- In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
- Spread a thin layer of the meat sauce in the bottom of a 13×9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
- Bake in a preheated 350 degree oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.
This past weekend, Peanut Butter and Jelly Players presented the musical, “Of Mice and Mozart” at Sprayberry Education Center. This theatrical production is based on the life of Mozart as told by the mice that lived in the framework of the Mozart Family House. Mozart’s prominent music is featured along with a hilarious rhyming script filled with facts about his life and many puns and clever twists.
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