Mothers and cooking seem to go hand-in-hand, as it’s one of her many duties to put food on the family table. Dishes that are wholesome, healthy, delicious, and most of all, easy and quick to prepare are always desired.
For the second year, the Southern Standard has published a Mother’s Day cookbook featuring time-honored recipes, many that have been handed down through the generations.  This year’s book is titled “Business is Cooking in Warren County,” with many local businesses sharing their recipes.
“For the second consecutive year, we have chosen to honor the efforts and loving intent of our mothers with a cookbook abundant in favorite recipes,” said Pat Zechman, Standard publisher.
Mia-Lan Powers is a busy lady, caring for her home, and also serving as a real estate broker for Campbell Realty. She professes to not cooking as much as she would like, but has acquired much from both her mother and grandmothers.
“I come from a long line of great cooks,” said Powers. “My grandmother Gribble’s pumpkin pie was always the best, and my grandmother Womack had the best rolls ever. She also used home-churned butter.”
She has shared some of these recipes in the cookbook to honor them and her heritage. She says her mother was famous for her pickles, with one of her churns on display in Powers’ kitchen.
In the cookbook in her Roasted Mustard Potato recipe, the cooking directions were omitted. The recipe was her sister-in-law Chris Womack’s recipe, and should be baked at 350 degrees for 40 to 45 minutes, stirring occasionally.
The Woodlee women at Tennessee Valley Tractor and Equipment are quite efficient in the kitchen, with Candy Woodlee and her daughter Amanda, and daughters-in-laws Alyse and Kaci contributing their favorite recipes.
“All the grandkids loved for my mother Clata Dykes to make her chicken dish at Christmas,” said Candy.
Alyse is a stay-at-home mom with her two sons Harrison, 2 ½ and Marshall, 1, so cooking is a must for her and husband Josh's young family.
“I’m a registered dietician, so I do try to prepare healthy dishes,” said Alyse. “I enjoy preparing Crock Pot pork tenderloin, homemade chicken pot pies and summer salads.”
The cookbooks are now available, and can be secured by visiting the Standard office. The new edition is $10, and with a few of last year’s still available, both can be obtained for $15, making great gifts for Mother’s Day. Arrangements can be made for books to be mailed to recipients if needed.

Granny’s Chicken
4 chicken breasts, cut into 3-inch pieces, layer in a 9 x 13 dish that has been sprayed with non-stick spray.
Cover chicken with slices of baby Swiss cheese. Mix 1 can cream of mushroom soup with 1 soup can of water and a dash of Tabasco sauce. Pour over chicken.
Layer ½ bag Pepperidge Farms herb stuffing on top and drizzle 1 stick melted butter on top of stuffing.
Bake at 350 degrees for 1 hour 15 minutes until bubbly.
Submitted by Candy Woodlee
Tennessee Valley Tractor and Equipment

Erma Vosburg’s
Peanut Butter Cake
1 1/3 cup sugar
2 cups all-purpose flour
½ cup shortening
1/3 cup peanut butter
2 eggs
1 cup milk
1 teaspoon salt
1 teaspoon vanilla
2 teaspoons soda
Bake at 350 degrees until done.
Frosting
1 cup peanut butter
½ cup butter
2 cups confectioner’s sugar
Submitted by Paris Café

Easy Pumpkin Muffins
1 box yellow or spice cake mix
1 (15-ounce) can pumpkin (not pumpkin pie filling)
Heat oven to 350 degrees. Place paper liners in muffin tins or spray well with non-stick cooking spray.
Mix cake mix and pumpkin together on a medium speed with mixer until blended, about 2 – 3 minutes. The batter may also be mixed by hand. Fill each cup about 2/3 full.
Bake for 15 minutes, or until a toothpick comes out clean. Remove the muffins from the tin and cool on a rack. If desired, add a topping to warm or cool muffins.
Cinnamon Cream Cheese Glaze
4 ounces cream cheese, room temperature
¼ cup unsalted butter, room temperature
1 cup confectioner’s sugar
½ teaspoon pure vanilla extract
½ teaspoon cinnamon
Using an electric mixer, beat the cream cheese and butter together until well mixed. Add sugar, vanilla and cinnamon and continue beating until smooth. Spread the glaze onto muffins and serve warm or at room temperature.
Submitted by Patsy Barker
Citizens Tri-County Bank

Fruited Ice Tea
6 tea bags
1 cup water
1 ½ cups sugar
1 can frozen lemonade
1 can frozen limeade
1 gallon water
Boil 1 cup water and 6 ta bags. Steep tea, then remove tea bags. Add tea, sugar, lemonade and limeade to gallon of water.
Submitted by Care All Home Health Care

Meat Loaf
1 pound 80/20 hamburger meat
1 egg
¼ cup tomato sauce
½ cup onion, finely chopped
½ bell pepper, finely chopped
1 cup instant oats
1 teaspoon salt
¼ teaspoon pepper
1 pound bacon
1 small bottle of ketchup
Set oven, or convection oven to 350 degrees. In an 8 x 8 baking dish, line the bottom and sides with bacon.
In a large mixing bowl, mix the remaining ingredients. Place mixture in baking dish, forming mixture to the sides of the dish. Bake for 25 minutes. Cover meat loaf with desired amount of ketchup. Bake for 35 more minutes.
Submitted in honor of Deanna Hunt Barrett
Barrett Technology Solutions

Pineapple Cole Slaw
1 medium head green cabbage, chopped
1 fresh pineapple, peeled, cored and cut into small pieces
4 green onions, chopped
1 bell pepper, chopped
1/3 cup white vinegar
¼ cup mayonnaise
1 tablespoon white sugar
1 teaspoon salt
¼ teaspoon ground black pepper
Mix cabbage, pineapple, green onions and bell pepper together in a large bowl.
Whisk vinegar, mayonnaise, sugar, salt and pepper together in a separate bowl; drizzle over cabbage mixture and toss to coat.
Cover bowl with plastic wrap and refrigerate at least 2 hours before serving.
Submitted by Paula Roller
High Roller Smokers

Chicken Tortilla Soup
4 chicken breast halves, no skin, uncooked
2 (15 ounce) cans black beans, undrained
2 (15 ounce) cans Mexican stewed tomatoes or Rotel tomatoes
1 cup salsa
4 ounce can green chilies
14.5 ounce can tomato sauce
14.5 ounce can chicken broth
Place chicken on bottom of crock pot. Add other ingredients. (Don’t drain anything). Cover and cook on low for 8 hours. No need to stir. Before serving, take out chicken breast, shred and return to pot. Serve with cheese and tortilla chips.
Submitted by Mia-Lan Powers
Campbell Realty