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You Will Always Remain Special...
With this warm 'Thank You' ecard wish someone close on
Mother's Day. |
The New Mom-to-be...
Share the would be Mom's excitement and joy and celebrate
with her on Mother's Day. |
Mother's Day Ecard!
An elegant egreeting to wish your near 'n dear ones on
Mother's Day. |
To Bug Or To Hug?
Tell her for once you aren't gonna bug her but give her
a big hug! She'll love it! |
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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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