Judy Strefling-Smith’s Family Cook Book

Growing up in Lakeside, Michigan, I have fond memories of spending time in the kitchen with my Mom, learning how to cook and bake. Those memories are particularly special because my mother, Judy Strefling-Smith, had a freelance recipe column in Michigan newspapers during the 1990s.

As a child, I remember my mother showing me the ingredients and steps for many of the recipes she used in her daily life. These were however not the recipes that were featured in her column.

For many people, cooking and baking is a way to connect with family and friends, and it’s clear that for me and my Mom, this was certainly the case. The act of sharing a recipe, showing someone how to make something delicious, and then enjoying the fruits of that labor together is a bonding experience that can create memories that last a lifetime.

But for Judy Strefling-Smith, her love of cooking and sharing her recipes went beyond just her own family. Through her column in the Michigan newspapers, she was able to share her passion with a wider audience, inspiring others to try new dishes and experiment in the kitchen.

In many ways, the recipes that were featured in her column were a reflection of her own personal style and taste. They were the dishes that she loved to cook for her family and friends, and they were the ones that she knew would be well-received by her readers.

And while the recipes themselves may not have been groundbreaking, they represented something much more important: a love of food, a desire to share that love with others, and a willingness to connect with people through the universal language of cooking.

In the end, the legacy of Judy Strefling-Smith’s recipe column is not just the recipes themselves, but the memories that they have helped to create. For me — those memories are a cherished part of their childhood, and they serve as a reminder of the power of food to bring people together and create lasting connections.

Nathan Smith-Manley

Muskegon, Michigan

Mom’s Cucumber Salad

Ingredients:

2 medium cucumbers

1/2 medium onion, thinly sliced

1 tablespoon white wine vinegar

2 tablespoons olive oil

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon chopped fresh dill

Instructions:

Wash and thinly slice the cucumbers and onion.

(For crisp cucumbers like my Mom, she would salt the cucumber slices and let them sit for 2 hours in paper towel inside a colander, this step also makes the recipe less “runny” in my experience.)

In a small bowl, whisk together the vinegar, oil, sugar, salt, and pepper.

In a large bowl, combine the sliced cucumbers and onions.

Pour the dressing over the cucumbers and onions and mix well.

Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.

Before serving, sprinkle the chopped dill over the top of the salad.

Serve cold and enjoy!

This cucumber salad is a classic side dish that is perfect for summer barbecues and picnics. The combination of crisp cucumbers, tangy vinegar, and fragrant dill creates a refreshing and flavorful dish that is sure to be a hit with your family and guests.

Mom’s Spaghetti

Ingredients:

1 lb. ground beef

1 jar (24 oz.) Prego traditional spaghetti sauce

1 lb. spaghetti noodles

2 cloves garlic, minced

1/2 onion, chopped

Salt and pepper, to taste

Olive oil, for cooking

Parmesan cheese, grated

Instructions:

Start by cooking the spaghetti according to the package instructions. Drain and set aside.

In a large skillet, heat some olive oil over medium-high heat. Add the minced garlic and chopped onion and sauté for about 2–3 minutes, until softened.

Add the ground beef to the skillet and cook until browned, breaking it up into small pieces with a wooden spoon.

Once the beef is cooked, add the jar of Prego spaghetti sauce to the skillet. Stir to combine, then bring to a simmer. Reduce the heat and let the sauce cook for about 10–15 minutes, stirring occasionally.

Taste the sauce and season with salt and pepper as needed.

Once the sauce is done, serve it over the cooked spaghetti noodles. Top with grated Parmesan cheese, if desired.

Mom’s secret to fluffy and delicious scrambled eggs (shh!)

Ingredients:

3 large eggs

1/4 cup milk

Salt and pepper to taste

1 tablespoon butter

Instructions:

Crack the eggs into a bowl and add the milk. Whisk the eggs and milk together until the mixture is well combined and frothy.

Mom would season the mixture with salt and pepper to taste. You can use other seasonings as well, I used seasoning salt this morning. Heat a non-stick skillet over medium heat. Add the butter and let it melt.

Pour the egg mixture into the skillet and let it cook for a few seconds until it begins to set around the edges.

Using a spatula, gently push the eggs from the edges towards the center of the skillet. Continue doing this until the eggs are almost set.

If you prefer your scrambled eggs on the drier side, continue cooking for a little longer. If you like them more moist, remove from the heat while they are still slightly runny, as they will continue to cook from the residual heat.

Serve the scrambled eggs immediately while they are still hot and enjoy!

That’s it! With this recipe, you’ll have a quick and easy breakfast or snack that’s both delicious and nutritious.

Mom’s Sweet Potatoes:

Ingredients:

4 medium sweet potatoes, peeled and cut into 1-inch cubes

4 tablespoons unsalted butter, melted

4 tablespoons brown sugar

Salt, to taste

Black pepper, to taste

Fresh thyme leaves

Instructions:

Preheat the oven to 400°F (200°C).

In a large bowl, combine the sweet potatoes, melted butter, brown sugar, salt, and pepper. Toss to coat well.

Spread the sweet potatoes in a single layer on a baking sheet.

Roast for 20–25 minutes, until tender and lightly browned.

Remove from the oven and sprinkle with thyme leaves. Serve hot.

Enjoy Judy’s sweet and savory roasted sweet potatoes!

Mom’s Pudding:

Ingredients:

4 medium ripe bananas

1 (14 oz) can sweetened condensed milk

1 1/2 cups cold water

1 (3.4 oz) package instant vanilla pudding mix

2 cups heavy cream

1 teaspoon vanilla extract

1 (12 oz) package Nilla wafers

Additional wafers and sliced bananas for garnish

Instructions:

Slice 3 bananas and place them in the bottom of a 9x13 inch baking dish.

In a medium bowl, whisk together sweetened condensed milk and water.

Add pudding mix and beat until well combined and starting to thicken, about 2 minutes.

Pour pudding mixture over sliced bananas in the dish.

Crush a few wafers and sprinkle over the pudding mixture.

Layer remaining wafers over the crushed wafers, covering the pudding mixture.

In a large bowl, beat heavy cream and vanilla extract until soft peaks form.

Spread whipped cream over the wafers in the dish.

Slice remaining banana and place on top of whipped cream.

Crush a few more wafers and sprinkle over the top of the whipped cream and bananas.

Cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight.

Serve chilled, garnished with additional sliced bananas and wafers if desired.

Mom’s After School Porridge:

Ingredients:

2 cups of malt-o-meal cereal

2 cups of milk

2 tablespoons of butter

2 tablespoons of sugar

Instructions:

Pour the malt-o-meal cereal into a medium-sized saucepan.

Add the milk to the saucepan and stir until combined.

Turn the heat to medium and bring the mixture to a boil, stirring occasionally.

Reduce the heat to low and add the butter and sugar. Stir until the butter has melted and the sugar has dissolved.

Add chocolate chips if desired.

Mom’s Cheesecake:

Ingredients:

Crust:

1 1/2 cups graham cracker crumbs

6 tbsp unsalted butter, melted

2 tbsp granulated sugar

(Or buy a pre-made crust, she would)

Filling:

24 oz cream cheese, at room temperature

1 1/4 cups granulated sugar

4 large eggs, at room temperature

1 tsp vanilla extract

1 cup sour cream, at room temperature

Instructions:

Preheat oven to 325°F.

Make the crust: In a bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture into the bottom of a 9-inch springform pan.

Make the filling: In a large bowl, beat the cream cheese on medium speed until smooth. Gradually add the sugar, beating until well combined.

Add the eggs, one at a time, beating until just incorporated. Stir in the vanilla extract.

Stir in the sour cream until well combined.

Pour the filling into the prepared crust.

Bake for 55 to 60 minutes, or until the edges are set but the center is still slightly jiggly.

Turn off the oven and let the cheesecake cool inside for 1 hour.

Run a knife around the edges of the pan to release the cheesecake. Chill in the refrigerator for at least 2 hours, and add a layer of sour cream on the top before serving.

Mom’s “Not Again” Meatloaf:

Ingredients:

1 1/2 pounds ground beef

1 cup bread crumbs

1/2 cup milk

1 large egg, beaten

1 small onion, chopped

1/2 cup ketchup

2 teaspoons salt

1/4 teaspoon black pepper

1 teaspoon Worcestershire sauce

Instructions:

Preheat oven to 375°F (190°C).

In a large bowl, combine the ground beef, bread crumbs, milk, egg, onion, ketchup, salt, pepper, and Worcestershire sauce. Mix well.

Place the mixture into a 9x5-inch loaf pan and shape it into a loaf.

Bake in the preheated oven for 1 hour, or until the internal temperature reaches 160°F (71°C).

Let the meatloaf rest for 5 minutes, top with a layer of ketchup before slicing and serving.

Serve with mashed taters.