LJWorld.com

Edgerton — Lisa Burton has fond memories of her mother in the kitchen and her family gathered around the dinner table.

They're not the type of memories that bowl her over, just pleasant ones.

"My mom was not a great cook, but we were at the dinner table every night at 6," Burton says. "We'd have something simple like burritos or meatloaf. She wasn't a gourmet cook by any means."

Now three years after Burton's mother died of breast cancer, those memories mean more than ever.

That's why Burton decided to compile "Around My Mother's Table: Stories and Recipes Celebrating Lives Lost to Breast Cancer." It's a collection of 39 favorite recipes from women who have died of breast cancer, along with essays by their daughters.

The book is getting special attention during October - Breast Cancer Awareness Month - through a series of book signings.

"I thought it would be really cool to honor the mothers who have passed away," Burton says. "A lot of women have memories of being in the kitchen with their moms. Most people say the kitchen is the heart of the house."

'Sense of warmth'

The recipes vary greatly. There are muffins, casseroles, meatloaf, rolls, pizza and others.

But Burton says most of the essays center around one theme: "Just how much they miss that time with their mom."

Photo by Thad Allender

Lisa Burton, of Edgerton, lost her mother to breast cancer a few years ago and has since compiled a cookbook of recipes from women whose mothers have died of breast cancer. Burton is pictured on Friday at her home.

That was the case for Lawrence resident Margene Swart, whose mother, Arroline Zumbrunn, died in 1986.

"Although it has been 20 years since Mom's death," Swarts writes, "it sometimes seems like only yesterday that I was hanging out in her kitchen, visiting with her and doing all the dishes while she prepared one thing or another for a family gathering."

Swarts says her mother, a teacher, didn't have much time to cook during the week. Looking back, she's filled with warm memories.

"Even though it obviously wasn't always winter," she says, "I always think about baking, and this warm closeness in the kitchen. It's almost like a holiday thing. Kitchens evoke a sense of warmth."

'Very touching'

Since the death of her mother, Carol Jean Durbin, Burton has been part-time advocate, part-time entrepreneur when it comes to breast cancer.

She works with the Susan G. Komen Breast Cancer Foundation, where she donates a portion of her book sales. She also owns Pink Ribbon Connection, an online seller of gifts related to breast cancer, such as jewelry and stationery, and donates a portion of those profits to the foundation as well.

Amy Loughman, director of development for the foundation's Kansas City office, says "Around My Mother's Table" should be another form of awareness about breast cancer issues.

"I think it's wonderful and very touching," Loughman says. "It's a very creative way to celebrate her mom and the relationship she had."

Loughman says the stories are universal, whether a family has been affected by breast cancer or not.

"I think it made me reflect about some of the relationships in my family," she says. "It made me treasure the recipes in my family even more. It's a great way to celebrate with a family and pass recipes through the generations."

A celebration

Burton lives on a farm near Edgerton, which is east of Baldwin. She and her husband, Robin, a painting contractor, have two daughters, ages 4 and 5.

Her mother's signature recipe, included in the book, is hamburger soup.

Burton says the book is one way to keep her mother's memory alive for her children.

"She didn't get to be a grandma very long," she says. "I never thought I'd be without a mom at this age."

Burton says she's met some resistance with the book from cancer survivors. But she thinks the project's purpose goes beyond dwelling on those who didn't survive.

"Some survivors are afraid to read the book because they perceive it as sad and it bums them out," she says. "I don't think the stories are sad. It's meant to celebrate our moms."

Below are recipes from "Around My Mother's Table: Stories and Recipes Celebrating Lives Lost to Breast Cancer." Names after the recipes are of the women who died of breast cancer:

Hamburger soup

1 1/2 pounds ground beef

1/2 cup chopped onion

1 cup cubed potatoes

1 16-ounce package frozen peas and carrots

1 cup shredded cabbage

1 28-ounce can diced tomatoes, undrained

1 small bay leaf

Salt to taste

1/8 teaspoon black pepper

2 cups water

2 14 1/2-ounce cans beef broth

1 teaspoon browning/seasoning sauce

In a soup pot, cook ground beef and onion medium-high heat until beef is brown and onion is tender, stirring occasionally. Drain. Add all other ingredients. Cover and simmer for 1 hour.

- Carol Durbin

Peanut blossoms

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup shortening

1/2 cup peanut butter

1/2 cup sugar

1/2 cup firmly packed brown sugar

1 egg, unbeaten

2 tablespoons milk

1 teaspoon vanilla

Granulated sugar

1 bag chocolate candy kisses

Preheat oven to 375 degrees. In a medium bowl, sift together the flour, baking soda and salt. In a large mixing bowl, cream together the shortening and peanut butter. Gradually add the granulated and brown sugars, creaming well.

Add the egg, milk and vanilla, and beat well. Gradually add the dry ingredients to the wet ingredients, mixing thoroughly. Shape by rounded teaspoonfuls into balls. Roll in sugar and place on ungreased cookie sheets. Bake for 8 minutes.

Remove from oven and place a solid milk chocolate candy kiss on top of each cookie, pressing down so that the cookie cracks around the edges. Return to oven and bake 2 to 5 minutes longer. Remove cookies to wire racks to cool.

- Arroline Zumbrunn

Chiken tortilla casserole

4 whole chicken breasts

Salt and pepper

1/2 cup water

1 cup chicken broth

1 10 1/2-ounce can cream of mushroom soup

2 7-ounce cans green chile salsa

1 cup milk

1 package corn tortillas, cut into 1-inch square pieces

1 can sliced black olives

1 pound shredded cheddar cheese

1 tablespoon chopped onion

Place the chicken in larger pot with a tight fitting lid. Season with salt and pepper to taste.

Add water; cover tightly, and bring to a boil. Lower heat and simmer until tender, about 1 hour. Remove from heat and let chicken cool; reserve cooking broth (adding enough water, if needed, to make 1 cup). Cut chicken into bite-size pieces and set aside.

Mix together 1 cup reserved brother, soup, salsa and milk. Set aside.

Arrange half the tortillas in a buttered 13-by-9-by-2-inch casserole dish. Top with half the chicken and half the olives. Repeat. Pour soup mixture over the chicken and top with the cheese and onion. Refrigerate for several hours or overnight.

Bake in a 350-degree oven, uncovered for 1 hour, or until heated through.

- Minnie Margaret Trevisan

Grean bean casserole

6 tablespoons margarine

1 small green pepper, diced

1 small jar pimentos, chopped

1 can cream of mushroom soup

1 can evaporated milk

1 jar Old English cheese

3 cans French-style green beans, drained

1 sleeve of Ritz crackers, crumbled

Preheat oven to 350 degrees. Melt margarine in a skillet. Add green pepper and pimentos. Cook until tender.

Meanwhile, heat cream of mushroom soup, milk and Old English cheese in a saucepan. Add soup mixture to green pepper mixture; blend well and then mix in the green beans. Heat until warm.

Place mixture in a casserole dish and sprinkle Ritz crackers over the top. Bake for 30 minutes or until casserole is bubbling.

- Jane Graham

Blueberry-banana muffins

3/4 cup mashed bananas

1/2 cup white sugar

1/2 cup vegetable oil

2 eggs

1 teaspoon vanilla

1 1/2 cups flour

1 teaspoon baker powder

1 teaspoon baking soda

1/2 cup oatmeal

1/4 cup plain yogurt, or sour cream

1/2 cup blueberries, or more, up to 1 cup

Preheat oven to 375 degrees. Grease muffin tins or line with baking cups. In a medium mixing bowl, beat together the bananas, sugar, oil, eggs and vanilla. In a large mixing bowl, combing the flour, baking powder, baking soda and oatmeal. Add the banana mixture and stir to blend. Fold in the yogurt and blueberries. Pour batter into muffin tins and bake for 20 minutes.

- Louise Martin and Barbara Stabler