The earliest memory I have of my mother is in the kitchen with me hugging her around her knees. As a child it seemed to me she was always there. A Swedish immigrant, her kitchen was filled with the wonderful aromas of food from her homeland - delicious Swedish coffeecake and rolls scented with cardamom and sprinkled with sugar, and Swedish limpa, a coarse rye bread baked in a circle and cut in pie-shaped wedges, which was my father's favorite.

The aroma of bread fresh from the oven greeted by father each evening after his hard day of work as a carpenter. Daddy's face would light up as he came up the basement stairs. He'd head straight for the kitchen, give Mother a kiss and hug, and praise her for her baking. My brother and I would then run into the kitchen to be included in Daddy's big hug. He'd sweep us up in his arms and rub our cheeks with his beard. In the kitchen with my parents there was a warm, safe feeling that made me feel somehow that everything was all right, and perhaps that is why, to this day, the kitchen is where I feel most secure.

Nowadays, my happiest moments are spent concocting dishes to feed my family and friends. Even though I love to travel, when I've been gone awhile, I'm eager to invite people over and get back in the kitchen and cook. My freezer must be full and my pantry overflowing - a carryover from the Depression that is essential to my sense of well-being. I take joy in serving unexpected guests at a moment's notice.

During the Depression, when we barely had enough to eat ourselves, I remember Mother serving sandwiches to a homeless man on our back stairs. She taught me that no matter how little we had, we could still share - and I have never forgotten that lesson. There is an old Swedish saying. "Five people were invited, ten showed up. Put more water in the soup and everybody enjoy!"

Here is a wonderful Old European recipe I would love to share with you. This is delicious served with a lemon gelatin salad containing grated cabbage, carrots and crushed pineapple.

Old European Casserole
Makes 8 servings

8 ounces wide egg noodles 1 cup cottage
cheese
2 tablespoons butter 7 ounces
cream cheese,
1-1/2 pounds ground chuck softened
3(8-ounce) cans tomato sauce 1/4 cup sour cream
3/4 cup condensed beef 1/2 cup green
onions, very
bouillon
finely sliced
1/2 teaspoon crumbled dried 1 tablespoon
minced green
oregano
pepper
1/2 teaspoon black pepper

1. Early in the day, cook the noodles as package directs; drain. Meanwhile, melt butter in a skillet and sauté the meat, mashing it with the back of a spoon, until browned. Stir in the tomato sauce, beef bouillon, oregano and black pepper. Remove from heat.

2. In a mixing bowl, combine cottage cheese, cream cheese, sour cream, green onions and green pepper

3. In a buttered 3-quart casserole, spread half the noodles. Cover with the cheese mixture, the rest of the noodles, and top with the meat. Chill.

4. About an hour before serving, preheat oven to 375(F. Bake the casserole for 45 minutes or until bubbly.

by Norma Brandel Gibbs
from Chicken Soup for the Soul Cookbook
© 1996 by Jack Canfield, Mark Victor Hansen & Diana von Welanetz Wentworth