Recipes that bring back memories

May 2025

This month we asked our writers to share a recipe and the memories and feelings they associate with it. Keep reading to see how food touches more than just your taste buds, and maybe find your new favorite recipe!

The best way to break a fast

Cameron Madden
MSMU Class of 2028

About two years ago, I personally got really into cooking; I was fascinated by just anything I could make in the kitchen. I think this came about due to being a picky eater in my childhood, but lucky for me I later on developed actual taste and have been open to enjoying a wider variety of foods. I had realized also that my diet was not the best, and heavily relied upon chicken, beef and other meats as the main source of reason to eat a meal. That is to say, diners would be the same constantly, and in turn, the real highlight of the meal was the meat associated with it.

I wanted to find a way to expand my palate completely, at least for a time, so that I may appreciate the different kinds of foods available and see what I could be influenced to make. It just so happens that as I was thinking about this, my good friend was participating in the Muslim tradition of Ramadan. To keep it short, Ramadan is a tradition of fasting for about a month’s time; you cannot drink or eat anything until the sun sets. So, of course, for my friend it was a time where he would vent about how hard not being able to drink or eat anything really was, and in my efforts to be a kind and supportive friend, I knew that I could not let this be; I couldn’t just let my friend go on about how much he was suffering and feel alone during the process! I realized that there was my own sort of Christian version of Ramadan: lent. While I am not Catholic, I still find lent to be a great and interesting practice! The timing was off though, and when I determined that I wanted to do a 40 day fast, lent was halfway through. That being said, I chose to wait until after Easter. I soon realized just how much different my diet would become, especially because I chose to swear off meat for the 40 days and only eat one meal a day.

It was honestly an incredibly hard experience. I’ve never had anything remotely close to this kind of dedication, and my choice for a lack of meat really threw off the meals that I could have had. It didn’t help that throughout this process, I got a suspiciously increasing amount of food advertisements consisting of a new burger at an establishment, or wings and the like. Even outside of certain establishment meal advertisements, I kept getting videos of personal and homemade recipes, all consisting of good-looking food, which sounds like a great option, yet, of course, they’re all made with meat.

I found however, a sort of motivation to finish this fast by finding something that I dreamt of making the first day I could eat normally again: a recipe for Alfredo Garlic Bread Chicken. Instead of letting it become a temptation, I found a way to turn it into motivation!

According to the video recipe, the meal had to be prepared by cutting up some chicken breasts, and seasoning them with varying amounts of salt, pepper, garlic powder, onion powder, paprika and garlic and herb seasonings, mixed with oil of course. You cook them on a cast iron skillet with oil for five minutes on each side.

For the Alfredo sauce, it is made using butter, whipping cream, and the same seasonings listed before except without paprika. Once mixed, it should be left in a pot to simmer while throwing in sprinkles of parmesan cheese periodically.

Next, take a couple of large baguettes and split them down the middle to spread garlic butter on top of them. You then add a bit of the Alfredo sauce on it and a layer of cheese including: mozzarella, smoked gouda, and cheddar, followed by the chicken slices. Throw more alfredo sauce on top, some more cheese, and a pinch of parsley on top. Cook this in the oven at 350 degrees for 20-25 minutes. What you are left with is a fresh slice of garlic bread coated in cheeses and chicken, with alfredo sauce not only already a part of the dish, but with the extra that is left, can be dipped into the sauce further, but I suppose that is the preference of the eater!

We served this meal with a side of brussel sprouts as well, which is something me and my father enjoy despite the negative stigmas surrounding brussel sprouts! In all my life, I have not enjoyed a meal as much as that. Sure, I have been to fancy restaurants and had some of the most professionally prepared food I might ever taste, but I think the allure of cooking something (near) completely on my own, while also having done so with such a motivation to make it, made the whole experience much better than anything else I’ve ever had. Perhaps it was also the faces of my family who ate with me and enjoyed it just as much as I did.

I have not cooked the same meal again, and I honestly don’t know of a time when I will. The ability to cook things is slightly limited due to my dorm life, and once I am home for summer, I will presume my time not being able to cook would lead to a lull as to wanting to cook something. I hope that eventually I will find the will to cook something unique, and hopefully it will have some kind of significance, just as the chicken alfredo bread had when I made it some time ago. Perhaps something using a different form of protein; maybe I can make a whole platter or preparation of tacos for people to eat. Now that sounds like a fun endeavor!

If I were to cook the chicken alfredo bread again, which trust me I want to, I would want to a wider variety of different cheeses to see how that flavor impacts it. I would also probably add another garlic bread on top of the food, to make it a sandwich, and then I could possibly fit it with either lettuce and tomatoes, or something more unique, like asparagus! Food is technically an art, and one I can’t wait to try my hand at again!

Read other articles by Cameron Madden

"The sauce"
  
Gracie Smith
MSMU Class of 2027

I was born into a very Italian family. As mentioned in a previous article of mine, my great grandfather was first born on American soil, but the rest of the family came straight from Italy. That said, food is the center of everything. Birthday? Food. Funeral? Food. Illness? Food. Graduation? Food. Wedding? Food. At any event with family, the food is the center of attention.

All that said, my family holds a few recipes that are very close to my heart. The most valued being my great-grandmother, Virginia’s, sauce recipe. I remember cherishing this recipe for as long as I can remember, and that isn’t an exaggeration.

My obsession with the sauce began when I was in grade school. For a few of my birthdays, I requested that my mom make spaghetti with "me-mom’s" sauce. I always enjoyed an old-fashioned family dinner where I got to dress up and eat with my family. The sauce was always the first thing to be complimented of course, because my mother is the one who makes it the best.

In addition to my birthday, I remember a few Halloween holidays where my mom would get up early and make the sauce while my brother, Jack, and I were at school. We would come home and change into our costumes for trick or treating before eating the hardiest meal known to man. Nevertheless, we were always careful not to get sauce on our Halloween costumes, and we always enjoyed the leftovers for the days to follow.

Growing up, the sauce became more and more of a family icon. That is, everyone cherished it and longed for the taste of me-mom’s cooking. For instance, when my family of four would travel to Florida to visit my Aunt Mary and Uncle Ted, we’d always dedicate a day to make "the sauce," as it quickly became referred to. I remember my Aunt Mary being blown away when she tasted her mother’s sauce for the first time in years. I could see the memories flooding back to her, her eyes lost in nostalgia. It was then that I realized how much this recipe actually meant to my family.

When I was in high school, "the sauce" became more of a comfort food; it became our go-to meal whenever someone was ill, had an operation, or someone had passed. Despite being associated with such a negative event, "the sauce" always brought joy to anyone who got to eat it. Not only joy, but comfort through all the happy memories associated with it.

When I was a senior in high school, my mom woke up one day and decided to teach me how to make "the sauce". I was very excited but quickly became intimidated. As I began to make it, it dawned on me how many people counted on me to carry on "the sauce".

As I was stirring and counting my mother had said to me, "look at you, carrying on the tradition. Now I know that when I’m dead you’ll know how to cook one thing." I chuckled very loosely at this, but as of recently, I realized how true her statement was.

The day that I’m writing this article to you, my father took a very heavy fall and ended up having to go to the hospital. After leaving in somewhat of a rush, my brother and I were left to tackle the home front. I knew right away that my mother was distraught, and there was only so much I could do to help her at that time. Then, almost instantly, I knew exactly what to do. After calling my grandparents to come and stay with us for the day, I whipped out my mother’s sauce pot and got to cooking. It felt as if I had made "the sauce" about 100 times; I knew exactly what to do. My grandmother, who knows the recipe like the back of her hand, just watched. Pretty immediately, the whole house began to smell like home.

I spent most of the day tending to "the sauce", stirring, counting, simmering, stirring again, boiling, removing from the heat, etc. This went on for 4 hours.

I heard the garage door open, and I knew that mom and dad were home. I took one last look at the house. While still a little cluttered, the blankets were washed and dried, the lawn was cut, and dinner was on the stove. I cleared the pathway for my dad and mom opened the door to come in. The immediate smile on her face upon her smelling "the sauce" told me everything I needed to know.

She embraced tightly with a smile, "You made me-mom’s sauce." I nodded with a tearful smile back to her, happy I was able to comfort her and the rest of my family like she had been doing for the past 20 years. In a way, my heart was full with gratitude that my parents raised me as they did. They taught my brother and me the importance of family. No matter what, family will always be there for you. Countless times, I have witnessed my mother get up early to make "the sauce" and deliver it to family in need. Food, while the center of my family, was only so due to its ability to bring us together. "The sauce", more specifically, fills us with happy memories of how amazing our family is, but also fills our tummies.

For the sake of tradition, and for the sake of my family, this recipe will remain close to our hearts and to our blood. That said, I will not share this recipe but rather encourage all families to think about a meal or a recipe that they cherish. What does it mean to you? What does it mean to others? Why is it so important to you and to your family? Everyone is comforted by food, and every family has one recipe that means the world to them. What’s yours?

Read other articles by Gracie Smith

Raspberry turnovers

Devin Owen
MSMU Class of 2026

Growing up I spent a great deal of my time in the kitchen, whether it be in my own, my grandparents’ or at a friend’s house. You could almost always find me whipping up some concoction. Now I’m certainly not the best cook you’ll ever come across, but I have always tried my best. Most days after school I would go to my grandparents’ houses. Both of my grandmothers loved to indulge my sweet tooth so we would spend a lot of time baking while my little brother played with toys. To this day I always try to set aside time to go bake with my Grandma Pat and my Gigi, it happens mostly around the holidays. The love for baking has been passed down through generations, the cooking gene not so much. Both my sister and I learned from our grandmothers and our mom, who would bake homemade cakes every year on our birthdays.

As I am writing this, the Easter holiday is approaching quickly, so all of the women in my family are deciding what to bake and share with those closest to us. My sister is spending the days leading up to the holiday baking homemade Sourdough Cinnamon Rolls, both for our family and to sell to others—because they’re just that good. My mom and grandmother have yet to decide on what they’re making, but I’m sure I’ll end up helping with that.

There are so many recipes I have learned over the years, all of which I hold close to my heart, but none more than my homemade raspberry turnovers. I have always had a habit of finding pastry recipes on Pinterest and trying my hand at them, but this is one I consider a "gold mine" because I was simply experimenting with different ideas and concoctions from the past and ended up with my favorite treat to make.

There are so many memories I have associated with this recipe and, looking back, I cannot believe how far I’ve come. When I first made the turnovers, they turned out okay but not as great as I had hoped. They were way too sweet, and I didn’t know how to make icing at the time, so we used leftover icing from a Dominos order. Not very creative but it did the job. Fast forward to now and I’ve made this recipe so many times that I know it like the back of my hand! They are certainly much better now than they were when I first made them, but there is still always room for improvement. My next goal is to make the puff pastry from scratch—a feat I have yet to accomplish. It is likely I will need to implement my sister’s skill set for making dough of all sorts; her talent is unmatched!

If you’ve read Four Years At The Mount before, you may remember my referencing of these treats in past articles. One of the most stagnant memories I have associated with this recipe is that of my Uncle Charlie. For those who haven’t read my articles before, April 18th marks two years since he passed after a 15-year-long battle with cancer. I remember the first time I brought raspberry turnovers to a family function; it was our Christmas Eve lunch/dinner and since I had just "perfected" the recipe, I wanted to share it with everyone. It’s important to note that my uncle’s sweet tooth was more intense than anyone else I knew—it was practically insatiable. He was the first to try one when we got to my grandma’s house, and he never stopped raving about them. It was then that a sort of tradition started; I would make raspberry turnovers for holidays and special gatherings when I could afford to. My uncle never stopped raving about them and his whole face lit up when he would see I’ve brought them. I can remember him constantly asking, "Hey Dev, when are you gonna make those flaky fruit things again. They were real good." Uncle Charlie pushed me to do a lot of things with my life; he wanted me to live life to the fullest extent and have no regrets. He always made sure that I felt confident and loved, and making the turnovers always reminds me of how much he loved both sweets and me.

I’ve made turnovers plenty more times since the first, and each time I remember why I love them so much! I just recently made them for my roommates to try for the first time and I’ve been told that I need to do it more often. It served us well because for one hour in the kitchen, I had breakfast for the next couple of days! My boyfriend and his friends are big fans too, and ask me to make them frequently. It all serves as a reminder that something so small can really impact others. I must say that I wouldn’t have as much love for baking without the wonderful women in my life, so to them I am eternally grateful. I hope the rest of the world can come to enjoy these treats as much as I enjoy making them!

In case you’d like to try your hand at it, here is my favorite recipe for raspberry turnovers!

Ingredients:

• 2 sheets of Puff Pastry (makes 8 large pastries)
• 1 pack of raspberries
• 1 cup white sugar
• 2 tablespoons water
• 1 egg white
• Confectioner sugar
• Milk
• Vanilla extract

Directions: Heat oven to 375 degrees Fahrenheit.  In a saucepan, on medium heat, mix together raspberries, sugar and water until a sort of jelly consistency is formed. Once formed, take off heat and let cool. While the raspberry puree is cooling (which makes it thicker as well), roll out your sheets of pastry and cut into four squares. Add the puree to the middle of each square and then fold into a triangle. Seal the edges with the tip of a fork or your fingers. Then, with the egg white, lightly coat the top of the pastry and add a sprinkle of sugar. Bake pastries for 20-24 minutes or until golden.

For the icing I use no exact measurements. Take a small bowl and mix together confectioner sugar, milk and a splash of vanilla until a creamy consistency and desired sweetness is reached. Drizzle over pastries when cooled.

Read other articles by Devin Owen

Grandma Lynn’s mac & cheese

Dolores Hans
MSMU class of 2025

For this recipe you’ll need a box of Cavatappi pasta, 2 cups of shredded Colby Jack cheese, 2 cups of shredded mild cheddar cheese, a cup of milk, squeezable butter, and a bunch of different seasonings including chili powder, garlic salt, and regular table salt.

First, boil a box of cavatappi pasta, and before you ask, yes it has to be cavatappi, it holds the cheese the best. Make sure you generously salt your pasta water. After your pasta is boiled, drain the water but leave ¼ cup of the pasta water. In the pot with the pasta and remaining pasta water, add a cup of milk, 1 cup shredded colby jack cheese, and 1 cup shredded mild cheddar cheese. Then, add a little chili powder and garlic salt. Mix to combine. In a baking dish, layer some of the pasta, then some of the leftover shredded cheese, followed by a drizzle of squeezable butter. Repeat the pattern of pasta and cheese, but this time put a layer of panko breadcrumbs and then the butter. Make sure whatever milk is left in the pot gets dumped into the dish. Cover with tin foil and bake in the oven at 350 degrees for an hour. In the last 20 minutes remove the tin foil to add a nice crisp on top.

This mac & cheese recipe is inspired by my Grandma Lynn, who has been making it for as long as I can remember. Every Easter and Christmas when we would go to visit her there would always be her famous mac & cheese. Each year my Grandma Lynn and Grandpa George would take each of my siblings and I (separately) to their house for a special weekend filled with stuff we want to do and foods we want to eat. Every year I request this dish. Her recipe is a little different than the one I’ve given you; this one is adapted a little to be more of my own.

Some of my favorite memories of going on these special weekend trips were seeing the live action Beauty and the Beast in theaters, doing many crafts and puzzles, and going to this one restaurant in her area which I can no longer remember the name of, but every time we go there my grandma always asks them for a side bowl full of pickles because she knows just how much I love them.

The last time I went to their house for a special weekend was the summer going into my first year of college. This time though, my brother and I decided to combine our weekends. Our grandparents gave us a list of potential "things to do," which included horseback riding, the movies, the zoo, an arcade, and housework that they would pay us for. The housework ended up being my favorite part. We spent time in the garden and painted the basement and all the while we were all singing along to "Arthur’s Theme" by Christopher Cross. We would play board games and eat ice cream at night. Most of the games we played were card games, including Monopoly Deal, which is like monopoly but in card form. With each one of us being both highly competitive yet also supportive of other people winning, the games were twice as much fun. At one point we started talking in really poor British accents and making up words! It doesn’t get better than that.

My Grandma Lynn and Grandpa George have a special place in my life. They are incredibly generous and supportive people, and are always interested in what’s going on in your life, what makes you happy, and especially the other people in your life. When they met my boyfriend the first time, they had invited us for a trip to Longwood Gardens, a place that is very special to us. They loved getting to know him and showing him around, and ever since then they have planned trips to see us or for us to see them. Together we have all gone to Longwood Gardens a few times, as well as the Renaissance Fair, and, my favorite, the Thurmont Color Fest.

My grandparents aren’t Catholic, but they have always respected and admired my faith and how it fuels my life. They love to hear about the work I do for others, and it creates another sort of connection as they also devote themselves to charity. Most people would not bring up a topic if they knew it was not something they shared, but they have never hesitated to hear about where my spiritual life has taken me.

They are now retired and make it a priority to go on road trips and visit so many beautiful places. Last summer they went all over America and still made it to both of my brothers’ weddings, even though for the second one they had Covid so had to leave right after the ceremony. But, no matter what, they were there to support them, just as they always are. I remember their wedding, not many details but I remember loving my dress and I remember the pool. My Grandma Lynn reminds me a lot of myself, and, ironically, my boyfriend reminds me of my Grandpa George in his own goofy way. I can see their marriage being a lot like mine will be, especially when Grandma Lynn is crabby and Grandpa George still teases her and makes jokes.

This mac and cheese is a staple in my house and will be in my future home. My grandkids will come over and they’ll want "Grandma Lynn’s mac and cheese". What I love most about this recipe is that it’s more than just macaroni smothered in cheese sauce; it’s lighter and more satisfying because the milk and butter make it creamy while the cheese melts perfectly to make the dish cohesive, but it’s not a basic cheese sauce. The absolute best part though, is the breadcrumbs on top; golden brown and a little crispy, a good texture and flavor added to the otherwise soft meal.

I hope you enjoy making and eating this meal as much as my family does.

Read other articles by Dolores Hans

Read Past Editions of Four Years at the Mount