AREA COOKS SHARE SOME OF MOMS' FAVORITE RECIPES

Happy Mother's Day, Mom , and to all the fabulous women in my life who have "mothered" me through the years. I am so blessed to not only have my wonderful mom but an equally wonderful mother-in-law and two grandmothers in my life. Mother's Day is a very special day to honor these women and all that they mean in our lives.

I grew up in a family of good cooks and have shared many family recipes with you over the past couple of years. Every family has favorite recipes and we would like for you to share those with us. Write the recipe, who you got it from and a little about when it was served and send it in for other readers to enjoy.

Judy Reed of Jackson, Mo., inquired about a recipe of Jean Bell Mosely's mother. It was a baked peach custard pudding. I called Jean and she was able to tell me about the recipe and though it is vague I think you can put it together.

Peach Custard Pudding

Using your favorite custard recipe using eggs and milk, place this in the bottom of a baking pan and bake until set. Slice fresh peaches over the custard layer or use canned peach halves. Prepare you favorite egg white meringue recipe and cover the entire custard and peach layer, sealing edges. Return to the oven and bake until the meringue is lightly browned.

Along with Judy's request she also sent in a favorite recipe she keeps on hand during warm weather as a cold salad.

Very Veggie Salad

1 can white corn, drained

1 can French style green beans, drained

1 can tiny green peas, drained

1 cup bell pepper, finely chopped

1 small can pimiento, finely chopped

1 cup celery, finely chopped

1 cup onion, finely chopped

Dressing:

3/4 cup vinegar

1 tablespoon water

1/2 cup salad oil

1 cup sugar

1 teaspoon salt

1/2 teaspoon black pepper

Mix ingredients for dressing in a small saucepan. Bring to a boil. Set aside to cool. Mix vegetables in a large bowl. Pour dressing over vegetables and mix well. Let stand in refrigerator 8 hours before serving.

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Noretta Blattner of Jackson, Mo., answers the request for a fluffy lemon dessert from Jane Hardeman. Noretta was being a good grandma by baby-sitting her grandchildren while trying to reply to Recipe Swap. We working moms appreciate grandmas so much.

Growing up this was one of my favorite desserts. I can remember licking the mixer beaters when Mom made it.

Miracle Cheese Cake

1 small package lemon gelatin

1 cup boiling water

1 (8 ounce) package cream cheese, softened

1 cup sugar

3 tablespoons lemon juice

1 (13 ounce) can evaporated milk, well chilled and stiffly beaten

3 cups graham cracker crumbs

1/2 cup butter, melted

Dissolve gelatin in boiling water, chill until slightly thickened. Cream together cream cheese, sugar and lemon juice; add gelatin mixture and blend well. Fold in stiffly whipped evaporated milk. Mix graham cracker crumbs and melted butter and pack 2/3 of the mixture on bottom and up the sides of a 9-by-13-by-2-inch pan. Add filling and sprinkle with remaining crumbs. Chill several hours or overnight. Garnish with fruit if desired.

Joan Hale of Cape Girardeau makes a quick vichyssoise that she says is surprisingly good. She uses more fresh chives that what the recipe calls for and a very generous sprinkling of fresh dill. She also served it hot.

5-Minute Vichyssoise

1 (10 ounce) can cream of potato soup

1 cup chicken broth

1 (8 ounce) container low-fat sour cream

1/4 cup chopped chives, divided

Dill weed

In a blender or food processor, blend soup until smooth. Add broth, sour cream and 3 tablespoons chives. Chill thoroughly. When ready to serve, sprinkle with 1 tablespoon chives and dill weed, if desired. Yields two servings.

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Jodi Thompson is one of our regulars in Recipe Swap and she has a winner to share with us today. Jodi put out a request for a tried and true coconut cream pie recipe and she received this reply from a recipe pal whom she "met" on a food forum online. The recipe came from Columbia, Mo., and is a 20-year-old recipe.

Coconut Cream Pie

2/3 cup sugar

1/4 cup cornstarch

1/2 teaspoon salt

3 cups milk

4 egg yolks, slightly beaten

2 tablespoons margarine

2 teaspoons vanilla

3/4 cup coconut

1 9-inch unbaked pie shell

Bake pie shell according to instructions. Cool. Stir together sugar, cornstarch, and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Remove from heat; blend in margarine, vanilla and coconut. Pour into baked pie shell. Spread your favorite meringue on top and sprinkle with coconut. Put in 400-degree oven just long enough to brown the meringue and toast the coconut.

To add a different twist to your coconut pie, Jodi also shares a tropical version for a little variety.

Tropical Coconut Cream Pie in Coconut Cookie Crust

1 1/2 cups shortbread cookie crumbs, about 20 cookies

1 2/3 cups flaked sweetened coconut, divided

1/3 cup butter or margarine, melted

1 large banana, sliced

1 1/2 cups cold milk

1 (4 serving size) package vanilla flavor instant pudding and pie filling

mix

1 (8 ounce) can crushed pineapple, well drained

2 cups non-dairy whipped topping, thawed

Flaked sweetened coconut, toasted for garnish

Preheat oven to 325 degrees. Mix cookie crumbs, 2/3-cup coconut and melted butter in medium bowl until well blended. Press mixture evenly onto bottom and up the sides of a 9-inch pie plate. Bake 10 minutes or until golden brown. Let cool. Arrange banana slices in crust. Pour milk into a large bowl. Add pudding mix. Beat with a wire whisk two minutes. Stir in remaining 1 cup coconut. Spoon over banana slices in crust. Gently stir pineapple into whipped topping, making sure the pineapple is well drained. Spread over pudding layer. Sprinkle with toasted coconut. Refrigerate four hours or until set. Cover leftovers and store in the refrigerator.

Either of these two pies would be a nice addition to your Mother's Day dinner as a cool and refreshing dessert.

I hope Mother's Day brings much joy and fond memories to you and your family. Happy Mother's Day, Mom.