Family time

Mother's Day for Mary Ann Bobosky brings back memories of big family gatherings at Grandmother Meyer's farm in Lisle.

The day began when her grandfathers, father and uncle milked the cows on their respective dairy farms. After Mass, the families came together at the Meyer farm for an all-American feast.

Cousins, uncles, aunts, grandparents and even a hired hand -- maybe 20 people -- gathered around tables outside, weather permitting. They passed platters of fried chicken, baskets of homemade rolls and bowls of coleslaw. The kids drank milk, of course; the grown-ups drank Grandpa Meyer's wine fermented from farm-grown grapes.

For dessert, there was pie or old-fashioned strawberry shortcake topped with the freshest cream, made with raw cream skimmed off the top of the milk cans.

The meal began with a prayer and ended with all the cousins running free on the farm while the women cleaned up and the men played cards.

"Everybody shared in the meal," says Mary Ann. "All the women brought something."

Some of those treasured recipes continue to appear on tables today.

"I think it makes a rich heritage," says Mary Ann. "It's not only the recipes, it's the memories you have."

Born on her family's farm in Naperville, Mary Ann developed a love for cooking through family get-togethers, watching her mother and grandmother cook and through a dozen years in the local 4-H club. She took home handfuls of ribbons for baking and food demonstrations, earning several trips to the state fair.

She studied home economics and became an elementary teacher, working more than 35 years in Naperville Unit District 203 as a teacher, guidance counselor and administrator.

Active in the community, she is president of Advocates Building Communities Inc., former chairman of the Naperville Chamber of Commerce and former president of the Sunrise Rotary Club.

Mary Ann's roots run deep in the Naperville area where her great-great-grandparents were homesteaders and where she and husband, Brand, a lawyer, raised four children: Courtney, Whitney, Blake and Shelby. Now the grandmother of eight, Mary Ann tries to continue the tradition of family get-togethers.

"When you make great food, everyone will come home," is her philosophy. "Food means getting together, keeping our family ties strong. The best conversations with your family are around a table; you're not watching TV, you're not at a ballgame; you're looking at each other."

If she's not cooking for family Mary Ann teams up with friends to host wedding and baby showers for each other's children. She is known for her "dinners under the clock" which she and Brand auction off during charity events.

The clock is an 800-pound clock face salvaged from Saints Peter and Paul Church in Naperville during a renovation, now mounted in her large kitchen.

During the week for her and her husband, Mary Ann keeps meals simple.

"We're in our 60s now, I cook light," she says.

Still, for special occasions like Mother's Day, she brings out the heirloom recipes like this Shrimp and Scallop Party Casserole from her mother. Loaded with dairy, it makes a rich contribution to a buffet table.

Mary Ann's daughter, Whitney Kraimer, continues her family's cooking tradition in Munich. A vegetarian, she developed this recipe for mushroom spread with button mushrooms; you can experiment with your favorite varieties.

For dessert, Mary Ann gives us her mother's Strawberry Meringue Cake. The berries are perfect for spring, the memories will last a lifetime.

Shrimp and Scallop Party Casserole

1 box (17.3 ounces) Pepperidge Farm puff pastry (2 sheets)

2 packages (10 ounces each) frozen shopped spinach, thawed

5 tablespoons butter, divided

2 cloves garlic, minced

2½ pounds peeled medium shrimp

1½ pounds fresh bay scallops

8 ounces cream cheese, softened

8 ounces sour cream

½ cup shredded parmesan cheese

1 teaspoon salt

½ teaspoon ground red pepper

¼ cup Wondra flour

2 cups half and half

Heat oven to 400 degrees.

Lay pastry sheets side by side on a work surface to form a rectangle; roll slightly to about 11 by 15 inches. Fit pastry into 9-by-13-inch pan so that you have a 1-inch border around the sides. Bake about 10 minutes or until puffed and golden.

In the meantime, drain spinach well, pressing between paper towels.

Melt 1 tablespoon butter in a large skillet over medium heat; add garlic and sauté briefly. Add shrimp and scallops; cook 5 minutes or just until shrimp turns pink. Stir in cream cheese, sour cream, parmesan, salt and red pepper. Remove from heat; stir in spinach.

Melt remaining 4 tablespoons butter in a large saucepan over medium heat. Add flour, whisking constantly; cook 1 minute. Gradually add half and half; cook and stir until mixture is thickened. Stir flour mixture into shrimp mixture, spoon gently onto puff pastry in pan. Bake 15 minutes or until golden. Let stand 10 minutes before serving.

Serves eight.

Nutrition values per serving: 660 calories, 32 g fat (18 g saturated), 22 g carbohydrates, 3 g fiber, 68 g protein, 360 mg cholesterol, 1,300 mg sodium.

Editor's note: To reduce calories and fat, make with reduced-fat versions of cream cheese and sour cream. Omit added salt if worried about sodium content.

Mom's Strawberry Meringue Cake

1 box (about 18 ounces) yellow cake mix

1 cup orange juice

½ cup water

4 eggs, separated

1 teaspoon grated orange peel

¼ teaspoon cream of tartar

1¼ cups sugar, divided

2 cups heavy whipping cream

1 quart strawberries, sliced

Heat oven to 350 degrees. Grease two, 9-inch round cake pans.

In a large bowl, combine cake mix, orange juice, water, egg yolks and orange peel. With an electric mixer, beat on medium speed for 4 minutes. Pour batter into prepared pans.

In a large, dry bowl, beat egg whites and cream of tartar to soft peaks; add 1 cup sugar; beat till stiff. Spread on top of cake batter in both pans. Bake 35-40 minutes or until toothpick inserted in center comes out dry. Cool on rack; do not remove from pan.

In a medium bowl, whip cream with remaining ¼ cup sugar. Top cake with strawberries, then whipped cream.

Serves 16.

Nutrition values per serving: 340 calories, 16 g fat (8 g saturated), 46 g carbohydrates, 1 g fiber, 4 g protein, 95 mg cholesterol, 240 mg sodium.

Whitney's Mushroom Spread

1 stick (8 tablespoons) butter

1 bunch green onions, coarsely chopped

1 pound button mushrooms, chopped

8 ounces cream cheese, room temperature

¾ cup mayonnaise

1 teaspoon seasoning salt

Melt butter in sauté pan and cook onions and mushrooms until moisture evaporates. Transfer to a blender or food processor.

To the blender add cream cheese, mayonnaise and seasoning salt. Process to desired consistency. Refrigerate at least 1 hour before serving. Serve with party rye or crackers.

Serves eight to 10.

Nutrition values per serving: 290 calories, 30 g fat (13 g saturated), 3 g carbohydrates, 0 fiber, 3 protein, 55 cholesterol, 310 mg sodium.