By Pat Altomare
Pat's Kitchen
May 07, 2008 01:18 am Today is Mother's Day, and I will honor my Mom the way most all of us do — being the best we can be, doing the best we can. Though she passed away a few years ago, she remains with me in so much of what I do and who I am. My love for cooking, my collection of recipes and cookbooks, all can be traced back to her. Not only did she raise and cook for her eight children, but she was a waitress for more than 20 years, learning from every cook and chef she worked with. By word of mouth she started a small catering service, very much in demand for local parties and events. She didn't stop there. She went to college (her dream), to become a school cafeteria manager for our local school district. Now she could cook and care for more than 300 of "her kids." She knew every child who wasn't eating, and wouldn't rest until she found something they liked so that they would eat lunch. I, and every member of our family, honor her by continuing on with a tradition that she instilled in us. She would never visit anyone empty-handed. She always brought something; pickles she canned, jam she made, a loaf of her zuchinni bread, cookies she baked. She would be proud to see that every one of her grandchildren and family members got that message. Happy Mother's Day, Mom. The following recipe is so easy to make but very impressive to serve. Make this for any special day, shower, or potluck, and it will definitely be a hit. The fresh strawberrries are what really makes it. Strawberry Banana Split Dessert Ingredients: 2 cups graham cracker crumbs (about 32 squares) 1/2 cup butter, melted 1/4 cup sugar Filling: 1/2 cup butter, softened 2 cups confectioners' sugar 1 tablespoon milk 1 teaspoon vanilla extract 3 large firm bananas, cut into 1/4 inch slices 2 cans ( 8 ounces each) crushed pineapple, drained very well 2 quarts fresh strawberries, sliced Topping: 2 cups whipping cream 1/4 cup confectioners' sugar 1 and 1/2 cups chopped walnuts ><p>
Combine the crumbs, butter, and sugar; press into an ungreased 13 x 9 x 2 inch dish. Chill for 1 hour. In a mixing bowl, cream butter, confectioners' sugar, milk and vanilla. Spread over crust; chill for 30 minutes. Layer with bananas, pineapple and strawberries. In a small mixing bowl, beat cream until soft peaks form. Add confectioners' sugar; beat until stiff peaks form. Spread over fruit. Sprinkle with nuts. Chill until serving. Makes about 12 to 15 servings. I would enjoy your questions and comments. E-mail me at patakitchen@yahoo.com, or write c/o The Eagle-Tribune, 100 Turnpike St. North Andover, MA 01845 nnn Pat Altomare's "Pat's Kitchen" runs weekly in the Wednesday Home section of The Eagle-Tribune. She invites your questions and comments. E-mail patakitchen@yahoo.com, or write c/o The Eagle-Tribune, 100 Turnpike St., North Andover, MA 01845.
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