She’s our own version of Betty Crocker but she is no invented persona.  I am transported to the kitchen of my childhood sitting at the kitchen island feet dangling around the bottom of the stool, munching on chips and pop (as in soda), and watching my Mom following treasured hand written recipes from our beloved “Mimi” all filed precariously in her own copy of Betty Crocker’s cookbook.

Most of my love for cooking has come from the women in our family, of course my Mom, my dear Grandma McFadden, and Aunts to numerous to mention.  With love and generosity they helped nurture my palate.  My Moms culinary skills expanded immensely over the years.  Never shy to try a new recipe, we dined many a night on such classics as “porcupine balls” – basically seasoned ground chuck with rice for those of you whose minds have wondered to dark places LOL, cabbage soup, cumin rice, hamburger stroganoff (thru the lean years), and a classic favorite to this day – Shrimp Jongu.  I should note that most of Moms creations are still shrouded in secrecy and am not completely sure she will be thrilled to see this one in print.  However, it is my loving tribute to her not only on this special day but hopefully every time I nurture my own culinary curiosities.  I love you Mom!  Happy Mother’s Day!

SHRIMP JONGU:

• 2 Lbs. Shrimp peeled and deveined
• 2 Cups Sliced Fresh Mushrooms
• 2 Cups Sour Cream
• 1 Tsp. each Salt & Pepper
• 1 TBSP. Paprika
• 2 TBSP. Soy Sauce
• 2 Cups Sharp Shredded Cheddar

Saute shrimp and mushrooms in butter until opaque and soft.  In the same pan add the rest of the ingredients and stir until heated thru.  Place in buttered casserole dish and sprinkle cheese to cover.  Bake at 375 until cheese melts.  Serve over rice.