Midwestern moms fascinate me. They possess unparalleled apron collections and the best cookware this side of the Betty Crocker test kitchen: deep-dish Pyrex pie pans; two-foot-long maple rolling pins; 24-count cupcake carrying cases; nonstick, square-shape griddles. Under the intuitive tutelage of a Midwestern mom, supermarket condiments like mayonnaise, ranch dressing, Hershey's chocolate syrup and Smucker's hot fudge are elevated to mother-sauce status. Casseroles become the stuff of life, near-worthy of Proust's pen. Children eat their broccoli without even realizing it. Midwestern moms are the best chefs in the world, because when you are hungry, they will always make... More >>>
Pie's the limit: Mary Ruth O'Hagen preps sandwiches and other homemade delights.