Chef Mom

I've collected these recipes from family members, out-of-print cookbooks, magazines, and the backs of food cartons. I've modified quite a few of them and, I think, made them even better. I only put my family's favorites on this site, because I'd like for my friends to have as many good food memories as we do. Enjoy...

Tuesday, November 11, 2008

Noni's Turkey Continental Soup

Another classic from my amazing mother-in-law, "Noni." Best turkey leftovers EVER. Don't believe me? Try it.


Turkey carcass
1/4 cup butter
1 cup chopped turkey
2 cups turkey broth
1 teaspoon salt
1/4 teaspoon ginger
2 tablespoons chopped onion
1 cup celery
2 cups diced raw potatoes
1 large can evaporated milk
1/4 teaspoon paprika
1/8 teaspoon vinegar
1 can cream-style corn


-Cut meat from bones. Simmer bones 3 hours in water to cover. Strain for resulting turkey broth.
-In a large saucepan, melt butter. Add chopped turkey, onion, celery, saute until onion is transparent.
-Add everything except milk and corn. Cook until vegetables are tender. Add milk and corn.

Noni's Creamed Corn

I dare you to find a better creamed corn recipe than this one. Kids love it- adults do, too!


16 oz. frozen corn
1 cup cream
1 tsp Lawry's salt
dash Lawry's seasoned pepper
1 tablespoon sugar
1 tablespoon flour (slightly heaping)
2 tablespoons butter


-Heat cream in pan. Add corn, sugar, salt and pepper.
-Melt butter in small skillet, add flour and make a roux.
-Add roux to corn and cook until thickened.

Honey and Spice Cranberry Sauce

A Thanksgiving staple.


1 12-oz bag fresh cranberries
1 3/4 cup apple cider or juice
3/4 cup honey
2 cinnamon sticks, broken in half
1 T grated orange peel
6 whole cloves
1 bay leaf
Pinch of salt


-Combine all ingredients in a heavy, large saucepan. Bring to boil over medium heat.
-Simmer until berries burst and sauce thickens, stirring occasionally, about 15 minutes.
-Remove sticks, cloves and bay leaf. Refrigerate. Can make up to three days ahead of time.

Sunday, November 02, 2008

Roasted Pumpkin Seeds


-Pumpkin seeds
-Old Bay seasoning (optional)
-olive oil (optional)
-soy sauce (optional


Wash seeds. Soak in water for 8-24 hours. Dry with paper towels. (They do not need to be completely dry for this recipe).
Preheat oven to 250 degrees.
Spray a tray with non-stick spray, then spread pumpkin seeds on it and season with Old Bay and salt, or whatever spices you prefer.
Roast in oven for about an hour to 1 hour, 20 minutes, taking pan out every 10-15 minutes to shake seeds around.
Once seeds are done, you might want to drizzle a little olive oil and soy sauce over the seeds, then stir them up. The soy sauce has gotten raves from others online, but I personally haven't tried it yet. I was just happy to find a recipe that didn't scorch my seeds!