In Honor of Mother's Day

“I love you, Mom.”
“I know you do.”

These are the last words my mom and I exchanged before she died. I had willingly helped to take care of my parents for several years while they struggled with various illnesses. Two years after my dad passed away, my mom lay very ill for several months. I had to leave town for five days. After the trip, as I drove home alone from the airport, I had a feeling that my mom had passed away while I was gone. I passed the mortuary where her body was to be taken if she died. For some reason, I stopped and went inside. They confirmed that my mom had died earlier that morning and that her body was there. My best childhood friend, Stevie, who had made arrangements to do my mom’s hair, arrived a few minutes later. While Stevie cut and styled her hair, I lovingly held my mom’s hand. She looked so beautiful and I knew she was finally at peace. The above words came to my mind. I was so grateful that I had been able to express my love to my mom before she passed away. I was even more grateful that she already knew.
Faye, Age 57, Utah, USA

This is one of my favorite submissions found in One Heart, Many Voices. Call me bias, but it is probably because Faye, the woman who wrote it, is my mom and she is describing her final moments with my grandma Doris. I’m grateful for both my mom and Grandma Doris and for the great examples they have been in my life. Thank you, Mom. I love you!

Recipe for Mother's Day

Carlene Duda

With Mother's Day just two weeks away, I wanted you to have another recipe to compliment the Orange Glazed Blueberry Scones from "Completely Breakfast" coming this summer '08. This is a must try. A perfect addition to complete your Mother's Day brunch.

Tex Breakfast Casserole

2 pks. (12 oz.) breakfast sausage links

9 eggs

3 c. milk

1 tsp. salt

1/2 tsp. pepper

1 1/2 tsp. mustard

2 pkgs. (20 oz. each) shredded hash browns, refrigerated

1/2 c. sweet red pepper, diced

1/2 c. green onions, thinly sliced

2 c. (8oz.) cheddar cheese, shredded

2 c. salsa

Place sausage on a 15 x 10 baking pan. Bake at 375 F. for 15-20 minutes or until sausage is no longer pink, turning once; drain and slice into 1/4 inch coins. In a large bowl, combine the eggs, milk, salt, pepper, and mustard. Add the hash browns, sausage, red peppers, green onions, and cheese; mix well. Pour into a greased 13x9 baking dish. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 F. for 1 to 1 1/4 hours. until set and golden. Let stand 10 minutes before serving. Serve with salsa. Serves 12-15.

Sneak Peek at Completely Breakfast

Carlene Duda

Here is a sneak peek at one of the new recipes in my new cookbook being released Summer 2008. In this book I have compiled a great collection of recipes to complete any morning menu. The perfect companion to my book Beyond Oatmeal.

Since Mother's Day is just around the corner, try one of my favorites.

Lemon-Blueberry Cream Scones

Blissfully sweet and a little tart, these lemon scones just say spring!

2 cups flour

1/4 cup sugar

3 tsp. baking powder

1/2 tsp. salt

1/2 cup dried blueberries

1 tsp. grated lemon peel

1 1/3 cups cream

1 cup powdered sugar

2-3 tsp. lemon juice

Preheat oven to 400F.

In a large bowl, mix flour, sugar, baking powder and salt with a fork. Stir in blueberries and 1 tsp. lemon peel. Add cream all at once; stir just until dry ingredients are moistened.

On a floured surface, gently knead dough until smooth. Pat dough out about three quarter inch thick. Cut with a round 2-inch biscuit cutter. Place 2 inches apart on an ungreased cookie sheet.

Bake 12-15 minutes or until light golden brown. Cool 15 minutes.