Arlene’s mother passed away before At Home began in 1991, so we sadly never got to see her on camera cooking with Arlene. However, Arlene often talked about her mother on the show, what an inspiration she was, and how good of a cook she was.
In this Mother’s Day Special from 2012, Arlene honors her mom by making some of her favorite recipes along with some other tasty dishes. The menu includes baked mini meatloaves with sauce, ritzy scalloped potatoes, old-fashioned “tomato butter,” hard boiled egg salad, strawberry icebox cake, and tomato bacon cups.
The tomato butter is a particularly interesting recipe, as it features stewed tomatoes cooked with bread chunks. Arlene said this was an old-fashioned recipe that most people had forgotten, which makes us glad that she preserved it and shared it with us on At Home!
Melt-In-Your-Mouth Meat Loaf
An old-fashioned recipe that never gets old!
Ingredients
- 2 large eggs
- 2/3 cup milk
- 2/3 cup seasoned bread crumbs
- 2 tsp dried minced onion
- 1 tsp salt
- 1/2 tsp rubbed sage
- 1 1/2 lb ground beef
- 1/4 cup ketchup
- 2 Tbsp brown sugar
- 1 tsp ground mustard
- 1/2 tsp Worcestershire sauce
Instructions
- Preheat oven to 350 degrees. Spray bottom of baking dish with cooking spray.
- In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well (mixture will be moist.) Shape into a round loaf; place in a baking dish. Bake until temp reaches 160 degrees, about 50 minutes to an hour.
- In a small bowl, whisk the ketchup, brown sugar, mustard and Worcestershire sauce. Spoon the sauce over the meat loaf. Bake 15 minutes longer or until heated through. Let stand for 10-15 minutes before cutting. Makes 6 servings. Enjoy!
Ritzy Scalloped Potatoes
Classic scalloped potatoes are made even better with the addition of buttery cracker crumbs!
Ingredients
- 8 potatoes, peeled and thinly sliced
- 1/2 cup butter
- Ritz crackers, crushed
- Salt and pepper
- 2-3 cups warm milk
Instructions
- Preheat oven to 350 degrees. Butter a casserole dish generously.
- P1ace one layer of potatoes on bottom of prepared dish. Cover the potatoes with crushed Ritz crackers, salt, pepper, and milk. Dot with butter.
- Continue layering, ending with milk to cover and butter. Bake in preheated oven for 1 hour. Serve immediately. Makes 8 servings. Enjoy!
Fixed- Up Stewed Tomatoes
This was one of Mom's favorite side dishes. Some call it Tomato Butter because it's thick.
Ingredients
- 2 cans stewed tomatoes, celery and onion added
- 1/3 cup sugar
- 2 tbsp butter
- 4 slices white bread, more or less
- Pepper, to taste
Instructions
- Place tomatoes into medium large saucepan and place over medium high heat. When tomatoes begin to boil, add sugar and butter. Continue cooking until sugar is melted and butter is combined.
- Tear bread slices into 1 inch pieces and add to tomatoes. Stir bread into tomatoes until mixture thickens, but still a little juicy. Add pepper to taste. Taste for seasonings, and adjust as needed. Makes 6 servings. Enjoy!
Bacon and Tomato Cups
Little buttermilk biscuit cups are baked with a savory mixture of bacon and tomato inside.
Ingredients
- 8 slices bacon
- 1 tomato, chopped
- 1/2 onion, chopped
- 3 oz shredded Swiss cheese
- 1/2 cup mayonnaise
- 1 tsp dried basil
- 1 can refrigerated buttermilk biscuit dough (16 ounce)
Instructions
- Preheat oven to 375 degrees. Lightly grease a mini muffin pan.
- In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese, mayonnaise and basil.
- Separate biscuits into halves horizontally. Place each half into cups of the prepared mini muffin pan. Fill each biscuit half with the bacon mixture.
- Bake for 10 to 12 minutes in the preheated oven, or until golden brown. Makes 16 cups. Enjoy!
Arlene’s Tossed Egg Salad
Arlene preferred to tear lettuce into bite sized pieces, rather than slice it with a knife, because she said it looked nicer that way.
Ingredients
- 1 head iceberg lettuce
- 1/3 cup chopped onion
- 6 hard boiled eggs, peeled and chopped
- Grape tomatoes, cut in half
- 1/2 cup mayonnaise, or more
- Salt and pepper
- Croutons, optional
Instructions
- Tear lettuce into bite-sized pieces and place in a large salad bowl. Add chopped onion, chopped eggs and tomatoes. Mix gently.
- Add mayonnaise and mix very gently. Sprinkle with salt, pepper and croutons. Serve immediately. Makes 4 to 6 servings. Enjoy!
Momma’s Fav Strawberry Icebox Cake
This is so easy and so delicious, you'll want to make it year-round!
Ingredients
- 1 box yellow cake mix, baked according to direction in 9×13 inch dish
- 1 large Cool Whip
- 1 container fresh strawberries
- sugar
Instructions
- Let baked cake cool completely on a wire rack. When cooled, spread a thick layer of Cool Whip over cake surface, sealing to the edges. Place in fridge to chill.
- Clean and slice strawberries into a bowl. Add sugar to taste, as sweet or as tart as you desire. Let chill about an hour until juices form.
- Place strawberries over entire surface of Cool Whip being sure to spoon juice out with berries. Cover and let cake thoroughly chill 2 hours or more. Cut and serve and keep leftovers refrigerated. Makes 12 servings. Enjoy!
Transcript
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