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Copyright 2012: Mama's Treasured Recipes | Electronic Cookbook | All rights reserved.  |       
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Cook your way toward happiness... and Treasure Yourself!
Mama's Recipes

We have had such a wonderful reception of our Mama's Treasured Recipes on our Facebook page that we thought we would share some of her recipes here for you!

  Cheesy Biscuits
  Mama's Mayonaisse Biscuits


  Oatmeal Cake with Mocha


​  Mama's Old Fashioned Molasses Cookies
  Mama's Simple But Yummy Potato Chip Cookies


  Hot Artichoke Dip


2 cups self-rising flour
1/2 teaspoon soda 
1/4 safflower oil 
1 cup buttermilk
1 cup cubed longhorn or cheddar cheese

Mix soda with flour. make a well in the flour and pour oil and buttermilk in. Stir together quickly with a spoon until well mixed. Add cheese and mix well. Dough will be sticky. Drop a spoonful at a time in flour and gently shape into a ball. Place biscuits in a well-greased pan. Brush the top with oil. Bake in 450 degrees for 20 minutes or until. Yields 18 biscuits.

1 cup self-rising flour
1/2 cup cold sweet milk 
2 tablespoons mayonnaise - not Miracle Whip

Mix together in a good size bowl. Drop a spoonful onto a hot greased pan. Brown in oven for twenty minutes at 350 degrees. Yields 7 to eight biscuits. 

3/4 cup of safflower or coconut oil 
1/4 cup of molasses
1 cup sugar
1 egg 
2 cups flour
2 tsp. soda
1/2 teaspoon ginger
1/4 teaspoon cloves
1 teaspoon cinnamon
1/2 teaspoon salt 

Mix oil, molasses, egg and sugar. 
Sift all dry ingredients into above mixture. Blend thoroughly.  
Chill dough for at least 1 hour. 
Roll into balls...depends on how large or small you want the cookies, the size of ball you roll, and then roll each ball in granulated sugar. 
Bake on a greased cookie sheet for about 10 minutes. Do not over bake. 
Use a 375 degree oven.  
As soon as the cookies come out of the oven, dust them once again with granulated sugar for that
fairy like effect. Enjoy! 
So, I was talking to Mama, like I do almost every night or day, and sometimes more than once a day or night, asking advice on this recipe or that, and what is her opinion of whatever it is that I am posting to all her fans. She approves virtually every post...you do know that, right?  

I swear that head of hers swells bigger every day...and that smile that her fans have put on her beautiful face, grows wider. It’s not often that people get to become a legend in their own time; but my sisters and I are glad that we’ve made it a fact for Mama. She deserves it. She is one in a million. I mean that quite literally. The woman literally oozes “proud housewife” out of her pores. She was Martha before the media discovered Martha. She has a recipe, remedy or cure for whatever ails you...body or spirit.  

Tonight she told me about a potato chip cookie recipe that she’s had for eons...and since Mama is almost 90...in January...she’s had that recipe a long time. It’s simple as it can be; but packed full of flavor. We hope you love it. 

1 cup butter
1 cup brown sugar 
1 cup white sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups flour 
1 tsp. baking soda
2 cups crushed potato chips (without ridges)
1 6 ounce package butterscotch chips

Cream together butter and sugars. 
Add flour and soda together and then add this mixture to the above creamed butter and sugars. 
Now, add the crushed potato chips and butterscotch chips.  
Drop a dollop on a greased cookie sheet. The dollop depends upon the size you might want the cookie to be once it’s cooked. Drop the dollops about 2 inches apart so the cookies don’t expand into one another and become one giant cookie instead of a dozen or so. This recipe makes about 3 dozen cookies. 

2 tablespoons instant powdered coffee *Mama likes to use Sanka and yes, they still make it. :-)
1- 1 1/3 cups boiling water
1 cup quick cooking oats (uncooked) 

3/4 cup butter
1 cup granulated sugar
1 cup brown sugar, firmly packed
2 eggs
1 1/2 teaspoons vanilla
2 cups flour
1 1/4 teaspoon soda
3/4 teaspoon salt 
3 tablespoons powdered cocoa

Combine boiling water and coffee, and pour this over the oatmeal. I know it sounds gross but do it because if you think about, that’s what happens in your stomach when you have oatmeal and coffee for breakfast. Ah, the power of brilliant deductions, huh? :-) Let stand 20 minutes. In the meantime...

Beat butter until creamy; gradually add sugars and beat until fluffy. Tastes pretty yummy, too. Beat in eggs, one at a time. Add vanilla and oat mixture. 

Sift together flour, soda, cocoa and salt. Add to creamed mixture. Blend well. Pour into greased and floured sheet pan. Bake in 350 degree oven for around fifty minutes but be sure to check at thirty with a toothpick in the center because some sheet cakes cook quickly. If the least bit tacky on the toothpick, continue to cook until it comes out dry.  

Cool on rack for at least 10-20 minutes and then frost with frosting. 


2 tablespoons butter
1 1/2 cups sugar
A dash of salt
1/2 teaspoon vanilla
1 cup coconut
3/4 cup canned milk
1/2 cups chopped nuts

Put all ingredients into a saucepan and boil slowly for about four minutes. Pour over cake and smooth out the lumps and bumps. Place into preheated oven on BROIL for around 1-3 minutes. Be sure to watch as it browns quickly. Remove from oven and let cool. The icing will harden and it will be the perfect combination of delicious soft cake with hard exterior...sorta like a candy apple only better. 

  BBQ Chicken
  Coke and Cherry Baked Ham
  Italian Steak Sandwich Texas Style
  Tamale Pie


  Beef and Barley Soup


  Italian Style Eggplant Parmigiana


1-3 pound Broiler Fryer
Seasoned flour (salt, pepper, chili powder and Italian herbs) 
1/4 cup of butter
1 cup catsup
1/2 cup sherry
1/3 cup water
2 tablespoons lemon juice
1 medium onion, minced
1 tablespoon Worchestershire sauce
2 tablespoons butter
1 tablespoon brown sugar

Coat the chicken with the seasoned flour...coat well. Easiest way is to put the flour in brown paper sack and shake. Cook in hot melted butter in a large skillet until evenly browned. Remove to a 2 quart the casserole dish. Start heating over to 325. In a saucepan, combine catsup and the other ingredients; bring to a boil. Pour over chicken or baste chicken on grill. Bake covered, for 1 1/4 hours or until tender. 

**If cooking on the grill...move the chicken to the side...not over the coals...and let them smoke. You can also enhance the flavor of the sauce if soak hickory chips in water...and then toss to on the coals or off to the side so the smoke will infuse with the sauce on the chicken. 

We hope you love it as much as we do! 
It’s Labor Day weekend and families across the Unites States will be celebrating the holiday with a barbecue. We hope you love this great recipe for barbecue chicken. Mama’s sauce is just to die for...so make up a batch, light the grill and throw on the chicken. 
***If you don’t have a grill, you can cook this recipe in the oven as written below.  
If you do have a grill...then cook in skillet for five minutes on both sides, remove toss on grill and baste.

1 14 ounce can of artichoke hearts, drained, thistles removed and mashed
1 cup organic or your favorite mayonnaise
1 tablespoon lemon juice
Tabasco to taste
1 cup freshly grated parmesan cheese

Preheat oven to 350 degrees

Mash the artichoke hearts and mix with the remaining ingredients, mayo, lemon juice, Tabasco and cheese. Heat at 350 for around 15 minutes or until ingredients are piping hot and cheese is melted. 

Serve in a chafing dish with your favorite chips or Triscuits. If you have more than 6 people around, you might want to double this recipe because it goes fast. For an extra kick, sprinkle dots of Tabasco across the top. Yummy! 
Mama has always had a secret when it came to baking a good ham. Cherries and coke. Great combination. We hope you enjoy this recipe as much as we do eating it! 

One fresh unbaked 3-5 pound ham
1/2 cup brown sugar
1 small can of coke
1/2 cup honey

Cherry Sauce: 
1-1/2 tablespoons cornstarch 
1/4 cup sugar
1/4 tsp. allspice
1/4 ground cloves 
1 can red sour pitted cherries

Place ham, bottom down in a medium deep chafing dish. Combine brown sugar, coke and honey; spoon over ham. Bake in slow oven at 325 for 1 1/4 to 2 hours. Baste occasionally with drippings

Cherry Sauce: Combine dry ingredients. Slowly add juice from cherries. Cook until thick and clear. 
Add cherries and heat for 5 minutes. Serve hot, spooned over baked ham.  

Serves 4-6 
Get ready a great steak sandwich. In Texas, we eat steak any way we can get it. This recipe is one of Mama’s favorites with just the right amount of Italian thrown-in to make it interesting.  

2 sirloin steaks, sliced thin from the grill 
1 8 ounce can of mushrooms 
4 green onions
2 bell peppers, sliced 1/4” length ways
2 or 3 cloves of minced or sliced garlic 
2 7 oz submarine rolls 
Parmesan cheese, grated
Garlic Powder (optional)
safflower oil or olive
Chili pepper (dried) 

Slice bread lengthwise; spread butter on both side. Sprinkle heavily with Parmesan cheese. Add garlic powder and oregano. Set aside. *Can use fresh oregano and it it is great...so chop finely.

Remove stems, seeds and white inner membrane from bell pepper. Slice 1/4” slices. Clean onions and chop greens only. 

Pour safflower or olive oil in frying pan. Just enough to cover the bottom. Fry peppers until browned, turning several times. Reduce heat and cover. 

Prepare meat with salt and pepper; throw on the grill.  

When peppers are tender, uncover and add onions and mushrooms. Season to taste with the following:
black pepper, cumin, seasoned salt without monosodium glutamate, crushed whole chili peppers. Saute’.

Now, place bread in oven until cheese is melted. Remove from oven. Steaks should be done by now. Slice in strips. Place steaks on one side, all other ingredients on the opposite side.  

Serve with your favorite wine or beer. Yummy! 
It’s that time of year when guys sit on couches on Saturday and Sunday, and yell at the television as if they could change what just went down on the field. If you want their attention, you gotta show them you sympathize and feel their pain. 

So, when the going gets rough...time to break out the big guns that just might be the keys to your man’s heart...and stomach...Mama’s Tamale Pie.  

Hut, hut, break! Now, go bake!

1 pound of lean ground beef
1 medium onion
2 8 ounce cans of tomato sauce
2 8 ounce cans of water
1 tablespoon chili powder
1 teaspoon cumin
12 ounce can of corn niblets or one pkg. frozen corn niblets or 5 fresh corn on cob, sheared off cob
1 cup olives, pitted
1 can pinto beans, washed and drained well **optional but sure good
3/4 cup yellow corn meal 
1 cup shredded Longhorn cheese 
2 cups milk 
Salt to taste
Pepper to taste 

Brown the hamburger and onions in a large skillet then drain off the fat. Add tomato sauce and water, chili powder, salt and pepper. Simmer covered 45 minutes. Stir in corn, olives and pintos (if using). 

Add milk and cornmeal. Mix together. Cook 5 minutes until the mixture has thickened. Pour into a large greased casserole dish. Usually a 3 quart will do. Bake at 40 minutes at 350 until done. Use the toothpick test to see if it is cooked through. Tooth pick will come out almost dry. You want a little moisture left.  
Serve hot...with cheese on the top if you wish or on the side. Yummy either way. Enjoy! The man in your life can thank me on Monday. :-) 
Mama might be half Hungarian but she loves Italian food and one of her favorite’s is the gold standard of Italian soups...minestrone soup. So, without further “BS” as Texans refer to “things” that are “not necessary but only waste time and energy”... OR if you’ve opened your big mouth and we don’t believe a word of what you’re saying...we will likely say...”BS”...so without more “BS”...here’s the recipe. Enjoy, y’all! 
In the northern part of the United States, the nights are beginning to cool down and before you know it, Santa Claus will be flying through snow and ice delivering Christmas packages. Rudolph loves barley so we hope you like this great recipe for barley soup but don’t tell Rudolf there’s beef in it. We don’t want him to mistake it for venison and have his red nose to go on fritz.  
MAMA’S CHRISTMAS-TIME BEEF AND BARLEY SOUP (*actually this soup is good all year long) 

3 pounds lean 
2 large yellow onions, chopped
1/4 cup chopped parsley
3 cloves of garlic, minced or pressed
1 package of frozen lima beans
8 cups of spring water
3 beef bouillon cubes 
1 tablespoon dillweed
1/4 pound (or small package) of mushrooms, sliced
1/2 cup of pearl barley
8 carrots in one inch slices 
Salt and Pepper to taste 

In a 6 to 8 quart deep dish pan, brown meat on all sides. Add onion and saute’ until limp or soft. Either works. Stir in parsley, garlic, lima beans, water and bouillon cubes. Cover and simmer for 2 hours.  

Be sure to check the meat to see that it is tender when pierced.  

Lift meat out of soup mixture; skim and discard fat from broth. Whirl broth and vegetables a small amount at a time in a blender until semi-pureed. *You can skip this step if you prefer to have whole vegetables.  

Return to pan. Stir in dill, mushrooms, barley and carrots. Discard bones and break meat into bite sized pieces. Stir into soup. Add salt and pepper to taste.  

Cover and simmer about 45 minutes or until barley is tender. Makes 6-8 servings. 

1/2 pound Italian Sweet sausage
1 tablespoons Olive Oil 
1 cup diced Onion
1-2 cloves minced garlic
1 cup diced carrots
1 teaspoon basil
2 small zucchini, sliced
1-1 pound can Italian tomatoes
1-10z cans beef Boullion
2 cups finely shredded green cabbage
1-1 pound can of white kidney beans
1/2 cup rice
1/2 cup red wine
Grated Parmesan Cheese
Chopped Fresh Parsley
Salt and Pepper to taste

Slice sausage crosswise, brown in olive oil in deep saucepan. *** you can also substitute chicken for sausage and it is delicious. 
Add onion, garlic, carrots and basil and cook 5 minutes.
Add zucchini, tomatoes with liquid, bouillon, cabbage, salt and pepper. Bring to a soup boil; reduce heat and simmer, covered for one hour. 
NOW, add beans, with liquid; rice and wine. Cook another 20 minutes, until rice is done. Cool and refrigerate. **Now...I know that sounds weird but there is a reason for it. All the ingredients meld together to give a much richer flavor when reheated. 
Twenty minutes before serving, reheat soup and check seasonings. You might need to add more salt and pepper...if you want or a squeeze of garlic. 
Serve in your favorite soup bowls, topped with grated fresh Parmesan cheese and chopped parsley.
I was talking to Mama tonight. She and Olga had just returned from having dinner at a new Italian restaurant in downtown Hereford. She’d just stuffed her full of eggplant and was quite content. It was strongly suggested that I share her eggplant parmigiana with her fans. I tell you, that head of hers is sure swelling to the size of watermelon. She passed cantaloupe size about six weeks ago. Now. she has her sights set on the Food Network. Stranger things have happened...:-) So without any further BS from the chief cook and bottle washer, here’s today’s recipe.

1 medium Eggplant, sliced medium think or thin...however you like to eat them. Thin will cook faster but can be layered and is cook well through. 
1 egg beaten with some milk 
Dried seasoned bread crumbs or can substitute Wheat Germ or Crackers finely crumbled
Olive oil ( the darker green the better) 
1/2 lb. can of Tomato Paste
White or Red Wine, as needed
Pinch of Oregano
Two cloves of garlic 
Salt and Pepper
1 cup Fresh, grated Parmesan cheese

Wash the eggplant. Do not peel it. Slice either way...3/4” thick or 1/4” thin ( if thinner...layer) 
Dip the slices in flour, first and then into egg and milk mixture. Now, coat those slices with bread crumbs or Wheat Germ or finely crumbled crackers. Organic crackers taste the best if using crackers. Make sure they are well coated.  

Next saute’ in a little olive oil, a few at a time until they are browned on both sides. Watch them carefully to make sure they do not scorch. When they are brown and crisp, arrange them in a medium deep baking dish and put either a slice of mozzarella or swiss or both on each slice of eggplant. 

Make a thick tomato sauce by diluting the tomato sauce with wine. White wine gives a lighter flavor while red wine is more robust. Mix the tomato sauce with the oregano, salt, pepper and crushed garlic cloves and spread two or three tablespoons on each slice. 

Last but not least, sprinkle the grated Parmesan cheese to top it off. Bake at 400 for about 15 minutes and serve while very hot, straight from the oven.