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Mother's
Day Specials |
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Happy Mother’s Day
Express your love to your mom as
you send her this warm 'n beautiful cards. |
Family
For showering all her love 'n
care... reach out to your Grandma with these warm
cards. |
Love You Mom
Send this beautiful cards on
Mother's Day to express how much her love means to you. |
Between Women
Wish a great friend who's also a
great mom 'Happy Mother's Day' with this cute cards. |
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Recipes: |
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Mothers' Day Breakfast Idea:
1. Orange Waffles
2. Fresh Orange Juice w/Champagne
3. Fresh Brewed Coffee
• Easy Orange Waffles with Honey-Orange Syrup
4 c Bisquits
2 2/3 c Milk
4 tbsp Vegetable oil; or shortening -melted
2 tbsp Orange peel; grated
2 Egg
1 1/2 c Nuts; finely chopped
• Honey-Orange Syrup
2 c Honey
6 tbsp Orange juice
6 tbsp Butter; or margarine
Beat baking mix, milk, oil, orange peel, and egg with hand beater
until smooth. Stir in nuts. Pour batter from cup or pitcher onto
center of hot waffle iron. Bake until steaming stops. Remove waffle
carefully. Serve with Honey-Orange Syrup. Yield - Six 9" waffles.
Honey-Orange Syrup - heat honey, juice, and butter just until warm. |
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Mother's Day Dessert Recipe:
Praline Cheesecake:
Cake 24 oz Cream cheese; softened
14 oz Condensed milk
3 Eggs
1 tbsp Almond extract
Topping
1/3 c Dark brown sugar; firmly pac
1/3 c Whipping cream
1/2 c Slivered almonds; chopped
Crust
3/4 c Graham cracker crumbs
1/2 c Slivered almonds; toasted
1/4 c Brown sugar; firmly packed
1/4 c Unsalted butter; melted
Preheat oven to 425F. Combine crumbs, nuts, sugar, and butter; press
firmly on bottom of 9-inch springform pan.
In a large mixer bowl, beat cream cheese until fluffy. Gradually beat
in condensed milk until smooth. Add eggs and extract. Pour into pan.
Bake at 425 for 10 minutes, then at 300 for one hour. Top with Almond
Praline Topping and chill. Almond Praline Topping: In a small
saucepan, combine sugar and cream. Cook and stir until sugar
dissolves. Simmer 5 minutes or until thickened. Remove from heat; stir
in almonds. |
Mother's Day
Luncheon Recipe:
• Shrimp with
Fettuccine:
1 lb Fettuccine Noodles
1/2 c Oil
1/4 c Butter
24 Cloves fresh garlic, chopped
1 lb Fresh jumbo shrimp, Butterflied
1 c Chopped fresh parsley
2 c Chopped fresh mushrooms
1 c Chopped green onions
1 tbsp Red pepper
2 tbsp Flour
1/2 c Dry white wine
1 pt Heavy cream
1 sm Wedge (5 oz.) Parmesan Cheese, grated
Salt to taste
Cook noodles according to package directions in boiling water with
oil. While noodles are cooking, melt butter in large skillet over
medium-high heat. Add chopped garlic and shrimp; cook until shrimp
turn pink, but do not allow garlic to turn brown. Add parsley,
mushrooms, onions and red pepper; saute for 1 minute. Add flour, mix
thoroughly and add wine. Simmer for about 30 seconds, then add cream
and heat through.
Drain noodles and add to sauce with half the grated cheese. Fold in
gently until noodles are well coated and cheese is melted. Salt
lightly. If sauce is too thin, continue heating until sauce reduces to
a creamy consistency. If sauce is too thick, add cream. Garnish with
chopped parsley and additional grated cheese and serve immediately. |
Mother's Day Supper Main Course
Recipes:
1.Baked Salmon with Herb Sauce:
1 1/2 lb Salmon fillet
1 tbsp Butter
1 Salt and pepper
1/2 c Mayonaise
1 tbsp Parsley
1/2 tbsp Dill
1 Lemon wedges
1 Greens of onion, fine chop
Cut fillet in 4 serving pieces. Place large side of fillet toward
edge of pyrex baking dish with center open. Pierce fish, dot fish
with butter, and cover with plastic wrap. Microwave Medium (50%)
for 5 minutes. Mix mayonaise, parsley, onion, and dill togerther.
Spread mayonnaise mixture on top of fillets and microwave Medium
(50%) covered for 5-6 minutes before serving. Garnish with lemon
wedges. If steaks are used, arrange with thin ends toward center
of dish. One inch steaks should be microwaved 5 minutes a medium
power, covered with mayonnaise mixture and microwaved for 5-6
minutes longer. |
2.Chicken Roasted with Basil
Garlic Butter & Lemon:
1/2 c Fresh whole
basil leaves
6 To 8 whole basil leaves
1 Garlic clove, peeled -- finely chopped
3 tb Unsalted butter; room temp.
2 To 3 lb. roasting chicken
1 Whole lemon Fresh ground pepper
Wash & pat dry the basil, reserving large whole leaves for the
roasting pan and for the chicken cavity. Mince remaining basil. In
a small bowl, with a wooden mallet or spoon (or using a mortar and
pestle), blend minced basil, garlic and butter. Chill until
slightly firm (this can be prepared ahead of time and refrigerated
or frozen).
Have chicken at room temperature. Rinse thoroughly and pat dry
with paper towel. With fingers, gently separate skin from meat,
beginning at neck and continuing down over breast. Separate skin
through to the meaty portion of the drumsticks. Place small bits
of chilled basil butter between breast and leg meat and skin,
being careful not to tear skin.
Halve lemon, placing one piece in cavity of bird, along with 3 or
4 whole basil leaves. Truss chicken with string to secure wings
and legs. Place remaining basil on bottom of roasting pan; set
chicken, breast-side up, over top. Drizzle with juice of remaining
half lemon and sprinkle with pepper to taste. Roast in a preheated
375 F. oven for 25 minutes. Reduce heat to 350 degrees and roast
another 30 to 35 minutes or until drumsticks move easily in their
sockets. During this cooking period, baste frequently with pan
juices. Let chicken stand 10 minutes before carving. Serve with
defatted pan juices. |
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