Making magic . . . with mom

0 Comments | Deseret News (Salt Lake City), May 7, 2003 | by Valerie PhillipsDeseret News food editor

Whenever favorite recipes are compiled for community cookbooks, it's amazing how many were passed down from mothers and grandmothers. "Making Magic," a new collection of recipes from members of the University of Utah Virginia Tanner Creative Dance Program and the Children's Dance Theatre, is no exception.

The spiral-bound, 472-page cookbook brings together hundreds of recipes from past and present dancers, faculty, staff, board members, students and friends.

Although the intention was to raise funds for dance programs, not necessarily to honor mothers, it's easy to thumb though the book and find family connections. Many contributors mentioned that the recipes came from their mother, or included memories of motherhood.

And, since the book came out as Mother's Day approaches, the CDT folks would be happy if people bought the cookbook as a gift for their mothers -- or just for themselves.

Betsy Dumke Thornton wrote with her Rhubarb Punch recipe: "We grew up with many concoctions created with rhubarb. My dad, Zeke, grew it, and my mom, Katherine, turned it into something wonderful. She truly is the 'Rhubarb Queen!' Here is a favorite punch recipe served at our Dumke family parties."

"My Mom and I love to make up recipes and enter them into contests," wrote Chara Huckins with her recipe for Raspberry and Cheese Breakfast Pizza. "This is one that we made up and it won first place." Chara is an alumni and faculty member of the Children's Dance Theatre and performs with Repertory Dance Theatre.

Rebecca Meadows reminisced about her grandmother's wonderful stews with her recipe, Gaucho Stew in Pumpkin Shell.

"She was an incredible cook and it was common for her to make a hearty pot of stew in the fall. I discovered this recipe several years ago, after my grandmother had passed away, but it is the perfect reminder of wonderful fall memories and the wonderful stews my grandmother made for our family growing up."

Dance specialist Joni Urry Wilson and her daughter, CDT dancer Alyssa Joy Wilson, contributed a chicken salad recipe from their mother and grandmother, Joyce Urry, who served on the CDT board of directors. "My mother's chicken salad is delicious," wrote Joni. "Here is a general recipe that you may add to your own family favorites. Thanks, Mom!"

And Marsha Fetzer, mother to dancer Emeri, mentioned the family feeling among members of the Children's Dance Theatre.

"Seven or eight years into CDT, every dancer's mom has lost count of the number of sleep-overs, but the memories remain fresh and the 'Family' just keeps growing," she wrote, along with the Raspberry Almond Coffeecake recipe. "This is a morning favorite from so many favorite mornings."

Of course, mothers aren't the only source of the book's recipes. Fathers, aunts, in-laws, friends, cousins, neighbors and other cookbooks were also given credit.

"Years ago, my neighbor Becky Smith made this," wrote Geri Kilpatrick of her Chili Relleno Casserole. "She keeps all the faculty, staff and CDT family happy and well-fed."

The book sells for $29.95 at the studio and at Rainbow Gardens in Ogden, and Frost's Books and The King's English Bookstore in Salt Lake City also carry it.

The group began collecting recipes in September, and the book was published by April, said Anne Marie Smith, program manager.

"Dance is about community sharing, and individual expression, and so is preparing and enjoying a meal together," said Mary Ann Lee, director of the organization. "Many of my own favorite recipes have come from Virginia Tanner and Children's Dance Theatre families and individuals. When I open my tattered recipe book, I see each of the people who have been so important in my life dance off the pages."

Lee submitted a recipe from her own mother -- Minnie Walton's Dressing -- with the note, "Minnie Walton is the brilliant woman who, when her daughter Mary Ann Lee, asked to dance, said, 'Yes.' She is also a wonderful cook."

RASPBERRY-ALMOND COFFEECAKE

1/4 cup butter, softened

1 cup sugar

1 egg

1 cup milk

1 teaspoon vanilla or almond extract

2 cups self-rising flour

1/4 cup butter, melted

1/2 cup brown sugar

4 ounces almond paste

1/3 cup slivered almonds, chopped

1 cup raspberries

Preheat oven to 350 degrees and grease a 9-by-9-by-2-inch pan. In a medium-size bowl, beat the softened butter, sugar, egg, milk and extract on low speed until smooth. Add flour, beat at low speed for 4 minutes. Spread half the batter in the baking dish. Mix the melted butter, brown sugar, almond paste, almonds and raspberries. Sprinkle half the brown sugar mixture on top of the batter. Spread with the rest of the batter. Top with the remaining brown-sugar mixture. Bake until a knife inserted near the middle comes out clean, about 45 minutes. Makes 12 servings. -- Emeri and Marsha Fetzer.

MINNIE WALTON'S DRESSING

2 loaves stale bread, cubed

3 to 4 tablespoons sage

1 cube butter

3 to 4 cups chicken broth

1 medium onion, grated

2 cups chopped walnuts

1 tablespoon sherry

Salt and pepper to taste

Mix all ingredients together and stuff turkey. -- Mary Ann & Jeffrey Lee