By Marie Fagan Peart | marie@haldimandpress.com
Recently, I spent some time with Maureen O’Dwyer discussing her favourite family recipes. Maureen lost her mother at a very young age and, as a result, spent a lot of time with her grandmother. She picked up so much knowledge watching her grandmother in the kitchen. She didn’t work with recipes – she used what was available, then added a little of this and little of that. That has stayed with Maureen and influences her cooking to this day.
Maureen and her husband Paul raised four children and now have an additional seven grandchildren. Together, they have built a beautiful home and enjoy having all the family around. They are also known to welcome their wide circle of friends and church community for delicious fish fries or barbecues. Maureen has also hosted groups on nature walking tours of the wooded areas and wetlands they own.
By listening to her stories, it is evident that Maureen has a passion for children. She has spent many years volunteering at the local school and in her church. Maureen’s care and compassion stems from her earlier years as a registered nurse.
The recipes she has shared are some of her family’s favourites. They are simple to make, with basic ingredients. They can be easily doubled if you have a large crowd.
The best advice Maureen could give to those learning to cook is, “Don’t be afraid – experiment! You never know what you are capable of until you try.” Although she was referring to creating things in the kitchen, I think this is sage advice for life in general. Enjoy!
RICE PILAF
6 slices of bacon
1 medium onion
2 cups minute rice
3 cups chicken broth – add more if needed
1 cup frozen peas
In a frying pan, cook bacon until crispy. Remove bacon, drain, but leave the drippings in the pan.
Cook chopped onions in drippings. Add chicken broth and let simmer. Add rice, cover, and cook for about 5 minutes.
Once rice is cooked, add peas and crumbled bacon. Mix and serve.
MUSHROOM MEATBALLS
Meatballs
2 pounds ground beef
½ cup Italian breadcrumbs
1 egg
½ cup a milk
Spicy pepper medley (or spices of your choice)
Mix milk, egg, breadcrumbs, and spices together and add to ground beef.
Form into meatballs. Place on parchment paper on a cookie sheet.
Bake in 385°F oven for 30 minutes. Halfway through turn meatballs. Cook until an internal temperature reaches a minimum of 71°C/160°F.
Drain the grease. Meanwhile, prepare the sauce.
Sauce
2 cans cream of mushroom soup
1 soup-can worth of milk
½ can of water
2 packages beef bouillon
Mix all ingredients in a large saucepan. Add up to 1 cup of additional water if it is too thick. Bring to a boil, then reduce heat and let thicken.
Add meatballs. Serve over rice or pasta.
MEATBALL SANDWICH
Take some warm meatballs and place on a sausage bun. Add a layer of spaghetti sauce, then some mozzarella cheese. Repeat layers.
Top off with some onions, and red and green sliced peppers. Add top of sausage bun.
Heat in a 385°F oven or air fryer for about 10 to 15 minutes, until cheese melts.
