Klynstra - Moms comfort food: meals, sides, and desserts to bring warmth and contentment to your table

Copyright 2019 by Joyce Klynstra Photographs copyright 2019 by Laura Klynstra All rights reserved. No part of this book may be reproduced in any manner without the express written consent of the publisher, except in the case of brief excerpts in critical reviews or articles. All inquiries should be addressed to Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018. Good Books books may be purchased in bulk at special discounts for sales promotion, corporate gifts, fund-raising, or educational purposes. Special editions can also be created to specifications. For details, contact the Special Sales Department, Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018 or .

Good Books is an imprint of Skyhorse Publishing, Inc., a Delaware corporation. Visit our website at www.skyhorsepublishing.com. 10 9 8 7 6 5 4 3 2 1 Library of Congress Cataloging-in-Publication Data is available on file. Cover and interior design by Laura Klynstra Cover and interior illustrations by Phil Rose, Shutterstock, and Maria B. Paints/Creative Market Floral illustrations by Jung Suk Hyun/Shutterstock Print ISBN: 978-1-68099-346-2 Ebook ISBN: 978-1-68099-389-9 Printed in China Contents Introduction I ve collected recipes for more than fifty years. Many of these recipes were once written on cards and swapped with friends and family.

I became interested in cooking when I worked at my mom and aunts restaurant. The year I finished eighth grade, they took over a small restaurant in Allendale, Michigan, called the M-50 Drive In. It had three booths that seated four each, and a horseshoe-shaped bar with three stools on each side. So the whole place seated only twenty-one customers. We also did tray service to people who wanted to stay in their cars. Hamburgers were 25 cents and a hot beef sandwich with potatoes and gravy was 65 cents.

My mom and Aunt Meme were great cooks, and I learned a lot from those two sisters. When Jim and I got married in 1964, I quickly learned that while I lived to eat, Jim ate to live. But he still very much enjoyed the meals I cooked. When the kids came home from school, they often asked, Whats for supper? Those words are still music to my ears when the kids and grandkids come to my house. The delivery has changed; now the words often come in a text message. Technology has changed a lot.

I still have those old recipe cards, but I also keep recipes on my iPad. One thing that hasnt changed is the joy of friends and family at the table for a wonderful meal. I hope you will be able to use the recipes in this book for your own fellowship and happiness. Joyce Klynstra Favorites S o much of what youll find in this book is kid-friendly. I asked my grandkids to tell me which recipes they like best. Asian Meatballs These meatballs make a nice appetizer or you can serve them over rice for dinner. 2 pounds ground turkey cup bread crumbs 5 scallions, chopped 2 eggs 2 tablespoons soy sauce 4 cloves garlic, chopped 2 teaspoons ginger Salt and pepper to taste 1 cups teriyaki sauce (recipe follows) SERVES Preheat oven to 400F. 2 pounds ground turkey cup bread crumbs 5 scallions, chopped 2 eggs 2 tablespoons soy sauce 4 cloves garlic, chopped 2 teaspoons ginger Salt and pepper to taste 1 cups teriyaki sauce (recipe follows) SERVES Preheat oven to 400F.

In a large bowl, combine ground turkey, bread crumbs, scallions, eggs, soy sauce, garlic, ginger, and salt and pepper. Mix well and form into small balls. Put on cookie sheet and bake about 15 minutes until meatballs are cooked through. Place in slow cooker and pour teriyaki sauce over meatballs. Heat in slow cooker on high for 20 minutes and serve. If youre serving these at a party, you can switch the slow cooker to low and keep them hot until youre ready to serve them.

Teriyaki Sauce 1 cup white sugar 1 cup brown sugar 1 cup soy sauce Mix sauce ingredients and pour over whatever you desire. For the Asian Meatballs, half of this recipe works great. B leu Cheese Artichoke A ppetizer When my husband worked for the National Guard Association, I always made sure the hospitality room at conferences had lots of homemade snacks. This was a favorite served with chips or bread. Double the recipe if you have a big group. 2 ounces bleu cheese 2 sticks of butter 2 (14-ounce) can artichoke hearts, drained SERVES Melt butter but dont boil.

Crumble bleu cheese and stir into melted butter. Cut artichokes in half and add to butter mixture. Keep warm in slow cooker, fondue pot, or chafing dish.