A Mama's Heart...

Once a mother...always a mother. It never changes does it? If you are reading this and you are a mom, mommy, mama, or mother, you know what I am saying. Whether you have a child that is a newborn or a grown adult child, the love never goes away, at least not for me. There are times as a mother that we are hurt, not heard, disappointed, frustrated, even irritated by a child, but there are also those glorious proud moments in which we celebrate, embrace and have a heart filled to overflowing with our child or children.

I am blessed to have three unique children...each wonderful in their own special way and all three love me immensely. I have been blessed with two bonus daughters, as I call them. I have never been keen on the word "step-daughter" and they have been a special addition to my family of children.

Two weeks ago, my grandson diagnosed with Covid. This prickly virus did not seem to mind attaching itself to my vaccinated daughter as she was doing everything she could to care for her very sick son. That's what we moms do....we often stand in the gap for our children...damn the consequences. There is nothing that will keep us from being available when there is a need.

Where does that leave me? I'm at home feeling helpless, because I can't go near...for many fear for my health and safety. Thank goodness, I'm a good cook! I got a call from my daughter, who hasn't felt like eating anything and for some reason she saw my Chicken and Rice Casserole in the "How'd You Cook That" cookbook that I made for each child several years ago. Oh, to feel useful is a wonderful thing!

I decided that since I have neglected my blog readers for the last month, this would be a great recipe to share with you. It makes a large casserole so I will be making several small casseroles to give to my daughter, my sister and for our dinner here at home. I hope you enjoy it!

Chicken and Wild Rice Casserole

Serves: 10-12

Prep time: 30 mins

Cook time: 1 hr. 15 mins

Oven Temp.: 350º F

Ingredients

1 (2.25-oz.) package sliced almonds

2 (6.2-oz.) boxes fast-cooking long-grain and wild rice mix or cook 1 1/2 cups of wild and long grain rice

1/4 cup butter

4 celery ribs, chopped

2 medium onions, chopped

5 cups chopped cooked chicken

2 (10 3/4-oz.) cans mushroom soup

2 (8-oz.) cans chopped water chestnuts, drained

1 (8-oz.) container sour cream

1 cup milk

1/2 teaspoon salt

1/2 teaspoon pepper

4 cups (16 oz.) shredded Cheddar cheese, divided

2 cups soft, fresh breadcrumbs

Preheat oven to 350º. 1. Bake almonds in a single layer in a shallow pan 4 to 6 minutes or until toasted and fragrant, stirring halfway through.

2.Prepare rice mixes according to package directions or cook your wild rice following directions on the package.

3. Melt butter in a large skillet over medium heat; add celery and onions. Sauté 10 minutes or until tender. Stir in chicken, next 6 ingredients, rice, and 3 cups cheese. Spoon mixture into a lightly greased 15- x 10-inch baking dish or 2 (11- x 7-inch) baking dishes. Top with breadcrumbs.

4. Bake at 350º for 35 minutes.

Sprinkle with remaining 1 cup cheese, and top with toasted almonds. Bake 5 minutes.

To Make Ahead: Prepare as directed in Steps 2 and 3. Cover with aluminum foil, and freeze up to 1 month. Remove from freezer, and let stand at room temperature 1 hour. Toast almonds as directed in Step 1. Bake casserole, covered, at 350 for 30 minutes. Uncover and bake 55 minutes to 1 hour and 15 minutes or until thoroughly heated. Sprinkle with 1 cup (4 oz.) shredded Cheddar cheese and toasted almonds. Bake 5 more minutes.

Chicken and Wild Rice Casserole

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Banana Pudding

If you are reading this and you are a grandmother, you know who is most fond of you. Your grands! I had always been told my life would change when I became a grandmother. I kind of blew the thought off as my life was busy with so many other things.

Then HE arrived....tiny, with a scrunchy face, little fingers that would hold on to any finger he could grab. We laughed as an aunt said that he looked like a pickle with a hat in one of his early photos. He took my heart the moment I saw him. Well, this little pickle is now 8 years old. We have spent much time together as he and his mom lived with me the first year of his life. Grandparents have a wonderful job...all we have to do is show up and love our grands. It is the best job ever.

His absolutely favorite dessert is my Banana Pudding. He wants it whenever he is coming over for dinner; for the last two birthdays his cake request was Banana Pudding...which of course he got! Many people make banana budding with the Jello pudding recipe. I make mine from scratch. It isn't difficult once you try it and it is so yummy.

I have a double boiler which is important when slowly cooking a custard, pudding or even chocolate squares. If you don't have a double boiler, then fill a pot with 1 cup of water and place a pyrex bowl on top that fits securely so that no steam escapes.

Ingredients: 1⁄3 cup of flour Dash of salt 2 1/2 cups 2% milk 1 can condensed milk

2 egg yolks 2 tsp vanilla 1-2 cups sliced bananas 30-40 vanilla wafers

Pyrex bowl

The Stages of Making Banana Pudding

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Directions

Combine flour, and salt in pyrex bowl or the top pan of the double boiler. I do not place the pan with the flour and salt over the boiling water yet. Add 1-2 cups of water into the pan and bring it to a boil. While waiting for the water to boil. Beat the egg yolks in a small bowl.

Measure 2 cups of milk into a glass measuring cup and microwave for 2 minutes to warm the milk which will speed the cooking process.

I take 1/4c. of the warm milk and slowly beat it into the beaten egg yolks. This will prevent the eggs from cooking when you add the eggs into the milk and flour mix once it is on the stove.

Add the remaining milk slowly into the flour and salt using a whisk to stir constantly so the mixture doesn't have lumps. Then, place the bowl with the flour, salt, and milk mixture onto the pan with the boiling water on the stove.

While staring with a whisk add in the condensed milk and the beaten egg yolk with milk. Continue to stir over medium heat for about 6-7 minutes or until thickened. Add the vanilla. As it cools in the refrigerator it will thicken more.

With your pyrex bowl put a small amount of pudding on the bottom of the bowl first. Add vanilla wafers, then thinly sliced bananas on top, and a cup of pudding to cover. Repeat this process two or three more times.

If you love meringue

* Optional topping for the banana pudding - Meringue 4 egg whites 1⁄4 cup sugar

Use a dry bowl made of glass, ceramic, stainless steel

1. Prep Eggs. Using chilled eggs, separate the egg yolk from the egg whites.

2. Optional: Add cream of tartar (about 1/8 teaspoon per egg white), 2 Tbls. sugar for each egg white

3. Using an electric mixer, start beating the egg whites on medium until they expand in volume and soft peaks form. Then, switch to high speed, adding sugar very gradually, about a tablespoon at a time. They are ready when they are glossy and hold a firm peak that doesn't fold back onto itself.

4. Spoon the meringue over the pudding creating peaks and bake at 325° for about 15 minutes until the meringue tips are golden brown. Allow the pudding to cool before refrigerating.

You can also whip cream with some sugar until it is thick with a peak!