Posts from the ‘Seasonal’ Category

SLOW COOKERS IN SUMMER

It’s time to take a fresh look at slow cookers and view them in a different seasonal light because they offer an option to grilling for busy people, especially when it’s too hot to enjoy being outside.. Also they can be a big help in outdoor entertaining especially for kids parties, and act as a safety measure.

Slow cookers were introduced in the 1970s, and their popularity has faded and revived at consistent intervals of about 20 years. Perhaps it’s a generational thing but slow cookers do have staying power. However, they are often regarded as seasonal because slow cooking implies well done food as soups and stews, associated with cold weather.

On the other hand, many of these slowly cooked “winter” dishes are acceptable served chilled. Italians are very fond of Minestrone with kale or spinach and pasta in summer. Many hearty soups can be cooked ahead and served chilled. Cold bean soups, with a salad make excellent warn weather meals. A friend slow cooks pork roasts in barbeque sauce, until meltingly tender, then shreds the meat. Her “Pulled Pork” sandwiches, topped with slaw, tomatoes and other goodies, are the anticipated highlight of her summer parties for all ages. Meatballs are another great yard party favorite, especially in sandwiches for kids or as Hors d’ouvres. They can be made days ahead and frozen, then simmered in sauce and served from a slow cooker.

Another advantage of using slow cookers outdoors was recently pointed out by a neighbor whose yard is her family’s go-to for children’s parties. Frightened as children crowded the grill that there would be some serious burns with all the pushing and shoving, she vowed to serve only cold food or dishes like pulled pork or meatballs which can be spooned onto a bun for children’s gatherings.

Of course, having dinner cooked and totally prepared to serve appeals to our A.S.A.P. mentality especially on a hot night.  Another plus in our health conscious lifestyle is that slow cooker preparation restricts use of fats and requires that meats be well trimmed. Also because of the extended cooking time, it welcomes cheaper cuts of meat, which have a lower fat ratio. Slow cooker recipes instructed removing chicken skins long before it became popular or was recommended for healthier diets.

So, just because the food writers move onto more seasonal dishes, you don’t have to store the slow cooker away with the winter coat. Learn the pros and cons of slow cookers, and to get to know your own appliance, different makes and sizes handle tasks differently, and you’ll find ways to use it all year but remember to pick and choose recipes.

This choice doesn’t have to be set in stone either. I’m listing some great summer slow cooker recipes below but I’m also including a conversion chart so you can convert a favorite traditionally cooked recipe you think would be good as a summer meal along with some helpful tips.

1) Remember that slow cookers don’t allow moisture to evaporate as traditional cooking methods do, so reduce the liquid often by half.

2) The best thing to do when adapting a recipe is to find a similar one in the desired cooking method, and compare the ingredient amounts especially the liquid.

3) Vegetables may not cook as fast as the meat, and should be used in smaller sizes or cut in chunks. Examples–baby carrots and, pearl onions in place of regular. Check example recipe for correct size.

4) Though it may be used to keep a cooked dish warm for serving, never reheat in a slow cooker. If food has cooled remove it and always follow the directions for your appliance.

CONVERSION CHART

IF RECIPE SAYS                               COOK ON LOW                               COOK ON HIGH

10 to 30 minutes                                    4 to 6 hours                                          1 1/2  to 2 hours
35-45 minutes                                        6 – 10 hours                                         3 – 4 hours
50 minutes to 3 Hours                          8 to 18 hours                                       4 to 6 hours

RECIPES: Sources for several and for inspiration on converting others I turned to The Fix-It and Forget-It Cookbook by Dawn J. Ranck and Phyllis Pellman Good

Honey Wings: Makes 32 pieces
16 chicken wings, tips removed, divided to make drumettes= about 3 lbs.
3cloves minced garlic.
¼ cup oil
2 cups honey
1 cup soy sauce
½ cup ketchup
Rinse wings and dry. Put on a foil lined baking sheet, sprinkle with salt and pepper and broil on an upper rack 20 min. turning once until brown. Place in a slow cooker. Mix the other entire ingredient and pour over chicken. Cook on low 4-5 hrs. or high 2-2 ½ hrs.

Cranberry- Barbequed Chicken: Serves 6-8
3 cups cubed cooked chicken
16 oz. can whole berry cranberry sauce
1 cup barbeque sauce
1/2cup diced celery
½ cup diced onion
Salt and pepper

 Put all ingredients in a slow cooker, cover and cook on high 2 hr. or low 5 hrs. Chicken will shred when stirred, or simply ladle out. Serve on rolls, optionally spread with mayonnaise. The addition of lettuce is also optional.

Pork Chalupa: Serves 12-16
3lb.lean pork
3garlic cloves
1Tbs. each dried oregano, cumin and chili powder
40z. can chopped green chilies
1lb. dried pinto beans—soaked overnight in water to cover
For Garnish–Grated cheese-Parmesan, sharp or Jack, Diced tomatoes, chopped onions

Lettuce for bedding
Put pork in bottom of slow cooker add remaining ingredients including beans with water. Add enough water to cover if needed. Cook on high 1 hr. and low 6 hr. Remove meat, shred it and return to pot. Cook on high another hour. Serve bedded on lettuce on plates or rolls with garnishes.

Barbequed Ribs: Serves 4-6*
NOTE: Most recipes for ribs call for pre-cooking them either by browning them on the stove, broiling or baking them to remove the excess fat. They can be done completely in the slow cooker by cooking on high 1 hr. and adding one hour to the total cooking time.
3-4 lb. baby back or country style rib
Salt & pepper
1 large onion diced
1 garlic clove sliced
1 cup barbeque sauce
1 cup Catalina dressing
Season ribs with salt and pepper and brown under broiler. Put ribs in cooker, top with other ingredients and cover with sauce and dressing mixed. Cook on low 6-8 hrs. until done.
*This recipe can be made with a lean roast of equal weight. Cook 1 hr. less, remove meat. shred and return to the pot with ½ cup barbeque sauce, cook remaining hour. Serve spooned on rolls.

Meatballs for Sauce: Serves about 6
This is a recipe I used for the many years I was automatically assigned the meatball sandwich booth at the local elementary school Spring Fair. It makes up well in bulk and can be served in any sauce to fit the occasion. An added tip is that the frozen meatballs can be microwaved 1-2 min alone or with sauce until warm and served as a canapé or over pasta.
Recipe for meatball Sandwiches– Makes 18 meatballs
1 lb. ground meat
1 Tbs. Worcestershire sauce
½ hamburger bun in crumbs
½ small onion in fine dice
1 egg
Salt and pepper to taste
3 cups SAUCE home-made or commercial, any variety-tomato, Alfredo etc.
Combine all the ingredients except the sauce in a large bowl. Mix together well. Roll into balls about 1 ½ inch diameter. Place, well separated, on a foil covered cookie sheet and bake in a preheated 350 degree oven for 18 min. Cool on sheet.
Heat sauce over medium heat in a pan on stove top. Add meatballs and cook 15 minutes until flavors meld and meat is heated through. Serve hot on sliced buns with sauce.
TO FREEZE: Freeze meatballs in an air-tight plastic bag on a flat surface, so they don’t crowd together. Best re-heated in sauce thawed, but can be done frozen –increase cooking time to 20 minutes.

Beef Fajitas: Serves 12
11/2 lb. flank steak or bottom round
1 cup chopped onions
1 green bell pepper sliced lengthwise in ½ inch pieces
1 tsp. EACH powdered garlic, chili, cumin, coriander
8oz. can diced tomatoes
1 jalapeno pepper – chopped
1 Tbs. chopped cilantro
Salt and pepper
(12) 8 inch flour tortillas
TOPPINGS
Sour cream, salsa, guacamole, shredded sharp cheese
Cut meat into 6 pieces. Place in slow cooker with all other ingredients except tortillas and toppings. Cook on low 8-10 hrs. or high 4-5 hrs. Remove meat from cooker and shred. Return to
pot to keep warm. Serve by spooning a portion down the center of a tortilla, adding topping and roll.

Far East Steak Sandwich: Serves 6
1 lb. thin sliced sandwich steaks
2 garlic cloves minced
1 onion thinly sliced
! bell pepper julienned
½ tsp. red pepper flakes
¾ tsp. powdered ginger
3 Tbs. Soy sauce
4 0z can sliced mushrooms drained OR 1 cup fresh
Provolone cheese slices
Put all ingredients but cheese in cooker, cover and cook on low 6-8 hrs. Serve on sub rolls topped with cheese.

Reuben Sandwiches: Serves 4-6
TO COOK CORNED BEEF: Place a 3-4lb piece of corned beef on a slow cooker. Top a sliced garlic clove and about 10 peppercorns. Cover with water and cook on high 4-5hr.until tender. Remove and slice. Proceed as below for sandwiches.
FOR COOKED CORNED BEEF – deli or home cooked
1 lb. sliced corned beef
1 lb. sauerkraut –(2) 15 oz. cans do well

¼ lb. sliced Swiss cheese
1 bottle Thousand Island salad dressing*
Sliced loaf pumpernickel or rye bread:
Drain kraut well and squeeze dry. Layer in cooker in this order, kraut, beef, cheese. Spread bread slices with dressing and spoon cooker contents over them trying to keep layers intact. Serve warm.
*Tartar Sauce with ketchup (2 Tbs. per ½ cup) is a substitute for the dressing.

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Corn on the Cob
6-8 ears of corn in husks – more if cooker can hold them without crowding
½ cup water
Cut stems off bottoms so ears can stand upright. Fold back the husks and remove silk and any loose outside leaves. Optionally lightly sprinkle taco seasoning over the kernels. Fold the husks back to cover the corn. Place ears vertically in pot, pour the water over them. Cook on low 2-3 hrs.

SPRING-SUMMER ENTREES

Despite its somber dedication Memorial Day is a pleasant holiday.  Popularly regarded as the start of summer it’s the time amusement parks and swimming pools open, lifeguards return to beaches and boats to the water. Always a three day event, without any traditional obligations, it gives us time for   quick trips, or just to prepare for the coming season and break-out out summer wardrobes. 

Yet even without traditional pull it’s a holiday and people still feel drawn to sharing a meal with friends and/or family preferably one with a summery menu. That means a menu of dishes which don’t require hours of cooking, can be prepped in advance, are stable at room temperature, easy to serve and eat.

With today’s food prices, it also means with recipes which won’t break the bank. This is a casual holiday, not a Feast Day, and the foods should be items which don’t put a strain on the providers or guilt on the guests. The 10 recipes below are for the most popular, affordable meats right now. The seafood mentioned can be found in frozen packages and, for those on restrictive diets, the pork can be replaced by turkey tenderloins at an equal price, especially the pork recipe with tuna sauce which is actually an Italian classic for veal.

RECIPES

Mushroom Stuffed Pork with Wine Sauce: Serves 2-3-Recipe easily doubled
(1) about 1 lb. + pork tenderloin
(1/2) 10 oz. box chopped spinach – thawed and well drained
4 oz. canned mushrooms sliced or stems and pieces – drained
Ground nutmeg
Salt and pepper
1 large onion in small dice
½ cup + beef broth
1 Tbs. oil
1 ½ cups red wine
Butterfly the roast by slicing it lengthwise down the center almost through. Open it like a book and make similar slices down the length of each side. Cover the meat with plastic wrap and pound to an even thinness. Spread the spinach evenly over the surface, leaving a small margin on 3 sides, but not on one long edge. Sprinkle lightly with nutmeg, and top with the mushrooms. Roll up the meat, starting with the side with no margin and tie with string every inch or so, securing the roll. Rub the outside lightly with salt and pepper, place in a roasting pan, seam side down, and cook in a preheated oven (350 deg.) When the roast reaches desired doneness, about 45-60 min, plate it and let rest a few minutes. Serve in thin slices.
For the sauce: sauté the onion, in oil, in a saucepan until soft. Add liquids and allow to cook down, adding wine to maintain original level of liquid-about 1 cup total. When it reaches desired consistency, add salt and pepper to taste. Can be made ahead and reheated. Store roast and sauce chilled. Roast can be served warmed or at room temperature. Sauce should be lightly warmed in microwave and stirred.

Pork Tonnato (Pork in Tuna Sauce)-: Serves 2-3.Recipe easily doubled-From Quick & Easy by Parragon Publishing

(1)About 1 lb. + pork tenderloin
2 Bay Leaves
10 black peppercorns
2 whole cloves
2 celery stalks sliced
2 carrots sliced
1 onion sliced
3 cups bullion-chicken or vegetable
½ cup white wine-optional
3 oz. canned tuna-well drained
1 ½ oz. anchovy fillets-drained
1/3 cup olive oil
2 tsp. capers
1 Tbs. lemon juice
Sat and pepper
Put the pork in a pot with the liquids, the vegetables and the spices. Bring to a boil over medium heat, then reduce heat, cover and simmer until meat is tender, about 45-60 min.  Remove from heat and allow to cool in pot, then drain and move meat to a plate. Discard solids and fluid.
For the sauce: Mash the tuna, anchovys and 1 Tbs. oil. Add the capers, egg yolks, seasoning, transfer to a blender and process ‘til smooth. Stir in the lemon juice, then whisk in the rest of the oil, drop by drop, until the sauce is the consistency of thick cream. Thinly slice the chilled meat, arrange on a serving plate, spoon the sauce over it, cover and chill overnight. Before serving, use the remaining anchovy fillets in the can, to decorate the top.

Glazed Ham: Servings depend on size of ham
5-7 lb. ham butt or shank

1 can pineapple rings—at least 4pieces
10-15 whole cloves
¼ cup molasses
1-1 ½ Apple cider vinegar

Apple juice
(1) 1 oz. box raisins
Trim the fat from the ham, lightly score the top and dot it with cloves. Put the ham in a roasting pan with 1 cup of apple juice, or water, to prevent sticking, and set it in a 350 deg. oven. After about 20 minutes, when the scoring opens, baste it with ½ the glaze and add more juice to the pan, if needed. Allowing 15 minutes per pound, halfway through the cooking, add a bit more juice to the bottom of the pan to deglaze and baste with that, then spoon ½ the remaining glaze over the ham. 30 minutes before it’s finished,  open a can of pineapple slices and, reserving the juice, place 4or more slices on top of the ham, centering each with a cherry on a toothpick, then spoon the remaining glaze over them.
For the sauce:  combine the reserved pineapple juice and enough apple juice to make 2 cups, with 2Tbs. cornstarch and the raisins. Stirring constantly, I bring the mixture to a boil in a small saucepan until it thickens and clarifies. Then I add the pan drippings and stir to incorporate to make a delicious Raisin Sauce!

Ham en Croute:Serves 10-12
(1) 8 lb. cooked ham –boned preferably, canned is fine
Pastry for a 2 crust pie
1 egg –beaten
2 Tbs. heavy cream
Roll out about ¾ of the dough (If using 2 packaged pie crusts, moisten the edges to stick them together) into an oval shape, about 1/8 inch thick. Place ham in the center and fold up and around to cover about ¾ of it. Roll out the remaining dough to make an oval to cover the top and over-lap pressing edges together to flute. Combine egg and cream and brush dough. Use dough scraps to make decorations and brush with egg. Can be stored now, chilled. Bake in a preheated 450 deg. for 30 min. If baked far ahead and dough becomes soggy, re-crisp in a preheated oven for5-7 min.

Chicken with Lemon and Ham: Serves 4
4 boneless, skinless chicken breast halves
4 thin slices of ham- Deli is Ok
2 lemons
4 Tbs. butter
Salt and pepper
Pound the chicken to about half their original thickness between 2 pieces of plastic wrap. Soften the butter and mash with a goodly amount of freshly ground black pepper. Cut 8 thin slices from the lemons and juice the remainder. Place the chicken in an oven-proof pan. Put a crumpled slice of ham in the center of each, with a slice of lemon to either side. Dot with the butter-pepper mix and sprinkle with half the lemon juice. Bake in a 350 deg. preheated oven for 30-40 min. until chicken is golden. Plate the meat and pour over the pan juices adding the rest of the lemon juice if needed. Serve room temperature. Can be made ahead.

Teriyaki Basted Garlic Dusted Chicken Serves 6
6 chicken pieces, breast thighs, drums or one whole roasting chicken
About 1 Tbs. Teriyaki sauce per piece, or side of chicken, less for drums + 2 Tbs.
2 tsp. garlic powder –more if needed
½ envelope chicken bouillon
2 cups water – estimate
Salt for brining
Rinse and clean chicken well. Place in enough water to cover and add 2 Tbs. salt to make brine and soak for at least 15min. Rinse well. Lift skin from meat with a rounded utensil like a butter knife, and fill each pocket with Teriyaki Sauce. Place chicken pieces in an ovenproof pan, large enough to fit comfortably. Add 11/2 to 2 cups water to measure 11/2 inches in the pan. Sprinkle the bouillon on the water, add 1-2Tbs. Teriyaki sauce and sprinkle ½ tsp. of garlic powder on each of the pieces, more if needed for a good dusting. Best baked in a 350 degree oven for 1 hr., but can be done at 375 degrees for 45min. Maintain water level but do not baste. Serve with pan juices on the side or remove from pan and allow to come to room temperature. Optionally, strain and chill pan juice to make aspic to serve on the side.

HONEY SPICED WINGS:  4 servings
3 ½ lb. wings
1/3  cup oil
2 tsp. garlic powder
3Tbs.honey
2 tsp. cider vinegar
2 tsp. ground cumin
1 tsp. dried thyme

Mix all the ingredients in a bowl Put the chicken in a shallow glass or ceramic pan and pour the marinade over it. Allow to marinate for 2 hrs. turning often. Remove chicken from marinade and roast at 350 deg.

Poached Salmon:Serves 6
6 salmon steaks or filets
1 envelope bouillon granules-optional
1 Tbs. dill weed
½ cup mayonnaise
½ cup sour cream
Lime wedges or cucumber slices for garnish-optional

Bring enough water to cover fish in one layer to a boil in a pot. Cook in two batches if necessary. Cover and simmer 10 min. Run pieces of fish under cold water until cool enough to handle skin and bone if necessary. Otherwise place the fish on a plate and chill until serving time. Mix the mayonnaise, dill and sour cream and chill for at least 2 hours to meld flavors. Serve fish cold, topped with mayo mix and garnished as desired.

Salad Nicoise: Serves 6
1/2 small head of Romaine coarsely chopped
(3) 6oz. cans tuna-solid white is best- drained
½ lb. green beans – whole is best but frozen cut are fine
(2) 15oz. cans small whole potatoes-drained
2 large tomatoes sliced
3 large eggs hard boiled and sliced
(1) 6oz. can pitted ripe olives
½ cup white wine
Capers for garnish – optional
Cook the green beans just to crisp-tender. Marinate with the potatoes in the wine for 1hr. at least.
Line a platter with the Romaine. Arrange the other ingredients in a clockwise pattern starting at the number 6 position in the following order: Tuna, green beans, eggs, tomatoes, potatoes. Fill the center with the olives. Garnish the tuna with the capers.

Nicoise Dressing: 6 servings*
4Tbs. minced shallots – or mild onions
2Tbs. dry mustard – 4 of Dijon can be used
5 drops of hot sauce
5Tbs red wine vinegar
3Tbs fresh lemon juice – 4tsp. of concentrated will do
2 ½ cups salad oil.
1 Tbs. dried Tarragon or to taste

Mix the ingredients well and allow to meld for several hours. Drizzle a little over the Tuna, and serve the rest on the side. Chill leftover for other salads.

*A simpler dressing can be made by combining in a jar and shaking.
¼ cup olive oil
2 Tbs. white wine vinegar
½ tsp. Dijon mustard
1 clove garlic- mashed
1 tsp. dried tarragon.

Shrimp Louis: Single serving-multiply according to number of servings 8-12 shrimp-Jumbo size 21-25 per lb. If using a different size, judge accordingly
2 cups torn greens-suggested green leaf lettuce, mixed greens, baby spinach
Lamaze Dressing*
2 Tbs. mayonnaise
2 tsp. ketchup
Pinch Mace or Nutmeg
Boil the shrimp, remove shells and tails,-chill. Wash the greens well and dry completely, then tear into bit size pieces before measuring. Mix the dressing ingredients and chill.
To serve: Place greens in an individual salad bowl, or soup plate, arrange shrimp on top and present dressing in a small bowl to the side. Optionally, toss dressing with greens in bowl and present topped with shrimp.
*An option to Lamaze dressing is Ken’s Tomato Vinaigrette-I use the fat-free. Oss it to taste with the greens, then add the shrimp and serve.

MOTHER’S DAY MADE EASY

My interest in modifying adult pleasing recipes to help the kitchen novice, the pinch-

hitter and/or the person with many small assistants dates back to 2011. A neighbor’s children, knowing I had a chef service, asked if I could advise them on cooking for Mother’s Day, because their Father was deployed with the military. The following year, their Father asked for help. He had been transferred and the family was in the midst of packing. 

On May 10, 2012, I posted an account of the first day’s activities, along with the menu, and on May 2, 2013, wrote up the second day. On May 13, 2014, I introduced my book No Stress Recipes for Mother’s Day, which includes both those menus.

I’ve posted reviews of the book  April  30, 2015,   April 27, 2016  and April 9, 2018  and May 2, 2019. I wrote it up from the viewpoint of an Empty Nester on May 11, 2017,  but my post on April 16, 2020 came from a far different  perception of celebrating Mother ‘s Day at home. The holiday went from the busiest date on restaurants’ calendars to the least. Covid made it mandatory to find ways to entertain Mother at home.

Covid restrictions forced people to stay home and many found it pleasant to celebrate by preparing a meal to share with Mom on her day. After all, Mothers aren’t ‘home bound’ now and eating out isn’t only for special occasions. The book has recipes for breakfast, lunch and dinner plus desserts. 

Consequently, the 2020 article is still on point. Things really haven’t changed in the past two years. We remain in a state of flux about Covid and options are welcome. So I’m re-posting this article from 2020, because it’s as applicable now as then. 

The article explains the book, along with a bit of Mother’s Day history, including how and why the celebrations evolved, and gives a complete overview of the recipes. If you want to see some actual recipes and discover how the modifications simplify them, without loss of flavor or appeal, just click on the links provided above. Do try more than one link, because the postings give different examples.

“From its designation in 1914, Mother’s Day has focused on a special dinner prepared for, not by, Mom. Large housing developments, built continuously since World War II, expanded and/or created suburbs, brought shopping centers and introduced neighborhood restaurants. People got used to eating ‘out’ and getting Mom, not just away from the kitchen, but from the house for her special dinner was a natural move, creating the busiest day of the restaurant year.

About 2000, things began to change. The fact that most women work away from home, combined with cuisine curiosity, expanded pallets, and general interest in cooking altered our perspective. The day’s ‘treat’ returned to personally fixing something for Mom-if not the dinner itself, then breakfast and lunch or a fancy dessert.  (For special dessert ideas see April 1, 2021,     June 18, 2020,   July 30, 2020. and/or consult the Panorama)

2020 left little choice, all celebration were kept at home. Hopefully, after this pandemic is over when options of ways to enjoy Mother’s Day return, we will still want to add that personal touch that says;” We appreciate you.” Of course the success of this type venture depends on the kitchen experience and more importantly, the attitude, of those involved. Without proper guidance this can be a disaster and a nightmare for Mother, not a delight. ‘Proper’ means ‘responsible’. However, with good supervision even a kitchen novice can pull off a great dinner if they are serious about doing it, have a bit of patience and can read.

My book, No Stress Recipes for Mother’s Day, supplies a selection of adult pleasing recipes for every meal of the day, modified for easy child participation with monitoring. The inspiration for the book was a request several years ago from two neighborhood children who had heard I was in ‘the cooking business’. They asked if I’d help them make a nice day for their mother, while their father was deployed in the military overseas.

That holiday’s menu was so successful, that their father appealed to me the next year. He had been transferred and the family was moving within days. He asked me to plan a Mother’s Day menu that would give his wife a break, but wouldn’t interrupt their schedule by stopping to go out or require them to unpack any utensils. Menus and recipes for both years are in the book as illustrations of the fact that lovely meals can be made even by children with a little help and a lot of equipment isn’t always necessary. (To read the original articles and the complete menu directions, go to the links given above for 2012 and 2013.)

So if you want to try making a dinner for Mother at home or simply want to add some restaurant quality, simplified recipes to your repertoire and/or get the family involved in making delicious meals here’s your chance. No Stress Recipes for Mother’s Day is the guide you need. Find it on this site’s Bookshelf and on Kindle. 

RECIPES IN THIS BOOK

GOOD MORNING

Baked Eggs in a Cloud – – Page 27

Cheese Pocket Biscuit – – Page 3

Eggs Adeline – – Page 26

Eggs Aurora- -Page 3

Eggs Parmesan—Page 4

Fast Fruit Crisp – -Page 4

French Toast – -Page 4

Frittata – – Page 5

Store Purchased Pancakes and Waffles – – Page 5

Turnovers – – Page 5

Toad in Hole – – Page 28

Yogurt & Bananas – – Page 6

HIGH NOON

Most Mothers favor light, healthy lunches, so I’m concentrating on that type of recipe here.

Recipe Listings:

Cheesy Toasted Tuna Sandwiches – -Page 6

Classic Quiche Lorraine – – Page 7

Greek Pita Pockets – -Page 7

Monte Cristo Sandwiches – – Page 8

Orange Banana Salad – – Page 8

Spaghetti Squash Primavera – – Page 8

Spinach Salad – – Page 9

True Deli Style Sandwiches –Page 9

Tuna and Bean Salad – – Page 9

Vegetable Wraps – – Page 10
Waldorf Salad – – Page 10

Zucchini, Onion Bean Salad – – 11

DINNER TIME

Recipe Listings:

Beef Kabobs – – Page 12

Chicken in Orange Sauce- – Page 12

Chicken with Mustard and Honey – – 13

Chip’s Chuck Roast – – Page 13

Cornish Hens with Wild Rice and Grapes – – 24

Flounder Rolls – – Page 14

Grilled Swordfish Steaks with Melon Salsa – – Page 14

Pork Chops Basil – – Page 15

Pork Loins with Apricot Glaze- -Page 15*

Pork Rosemary – – Page 16*

Salad Nicoise — 17

Salmon with Mustard – – Page 18

Stew on a Grill – -Page 28

*Can also be made with turkey tenderloin whole or sliced

DESSERTS

Recipe Listings:

Cheesecake Bars – – Page 19

Chocolate No-Cook Bars – – Page 19

Easy Angel Berry Cake # 1 – – Page 19

Easy Berry Angel Cake # 2 – – 19

Fruit Pizza – – Page 20

Fruit Rustica – – Page 20

Meringues – – Page 21

Mock Black Forrest Sheet Cake – – Page 22

Pistachio Pie – – 22

Puff Pastry Tower- – Page 23

Wrapper Fruit Cups – – 23

Zebra Cake———23

The Menus for the 2 Mother’s Days are: 

Year 2012

Eggs Adeline

Ham, Tomato& Lettuce on Italian Bread

Cornish Game Hens and Wild Rice

Easy Berry Cake Cake/Berries & Whipped Cream

Year 2013

Toad in the Hole

Family Choice

Stew on the grill

Grilled Pound Cake Slices with Berries”