Meat-and-Potatoes
Perfection
A summertime favorite,
her mom’s menu is
classic and comforting.
By Krista Smith Kliebenstein
Broomfield, Colorado
When I was 11 years old, I decided to
become a vegetarian. We were a very meat-and-potatoes kind of family, but my mother respected my decision and took the time to adapt her
recipes so I could follow my special diet…which
I did until I graduated from college.
That’s typical of my mom, Sherry Smith (shown
at right with me). She has always put family first.
I have fond memories of bringing the best homemade goodies to school for birthdays and bake
sales. Her willingness to cook and bake for my
events (and those of my sister, Stacey, and brother, Craig) made me feel special.
A few years ago, I found Mom’s list for cooking at Christmastime. It included a dozen cookies
and candies, seven side dishes and an entree.
Seeing that list made me appreciate how hard she
worked to make the holidays for our entire extended family so special.
One of Her Best
The five of us—Mom; my dad, Jeff; and us
kids—ate dinner together every night, and she
was the sole chef. As I got older, she’d let me help.
Of all the scrumptious dinners she has prepared,
I think one of her best is Grilled Sirloin Roast,
Sour Cream Potatoes, Berry Tossed Salad and Coconut Pineapple Cake.
Her saucy grilled roast is always a hit, especial-
ly at summer gatherings. It’s easy to put together
and doesn’t require a lot of attention.
With their mild garlic-herb flavor, Sour Cream
Potatoes go so well with the roast. This rich,
tasty side dish is real comfort food!
A creamy raspberry dressing highlights Berry
Tossed Salad, a pretty combination of strawberries, kiwifruit, red onion, feta cheese and almonds.
It fits in nicely at sit-down holiday dinners as well
as casual backyard barbecues.
Coconut Pineapple Cake is a delight with
chunks of pineapple, chopped walnuts and fluffy
coconut frosting. Sometimes my mom will leave
out the walnuts, particularly when she’s taking
the cake to a function, where someone might
have an allergy.
Mom stayed at home
while raising her three
children but still did the
bookkeeping for my father’s business. He recently retired after 43
years as a financial adviser. They live nearby, in
Fort Collins, Colorado.
My husband, Nick, is
also a financial adviser.
We have two daugh-
ters—Evelyn, 3, and No-
ra, 1. I’m pursuing a master’s degree in counsel-
ing psychology and also do freelance writing.
Cookie-Baking Tradition
I’m not much of a baker, so every year my mom
makes Christmas cookies with my daughters,
who love that special time with their “nana.”
Mom, who grew up in Wisconsin, has baking in
her blood. Her father was a baker, and she often
cooked with her mother.
My mother, sister and I share a special bond
through cooking. We often call and E-mail each
other with new and interesting recipes. (Stacey
and her family live in Illinois; my brother and his
family are in Wisconsin.)
When Stacey and I had our babies, Mom came
to our homes to help, making sure we had home-cooked dinners. It was a lifesaver! She’s always
there for us, whether she’s taking care of my
daughters so I can attend class or flying to Illinois
if my sister needs her.
She and Dad are active in their church, and you
might say Mom “ministers” with her cooking. Any-
time there’s a special occasion or event, she bakes
delicious goodies to share.
I’m happy I could share this menu with you
and hope your family enjoys it as much as
our family does.
You’ll find Sherry’s
recipes on page 35.
Recall Your
Mom’s Best?
If we feature your
mom’s meal, you’ll
earn $75. Send at
least four recipes with
background informa-
tion. See Contributor
Guidelines on page 62
or on our Web site to
find out more.
