Mothers Day
Menu
Orange
and black olive salad
Recipe courtesy of Gourmet Magazine
6 oranges, peel and pith removed with a knife and cut crosswise into
thin slices
1/3 cup chopped fresh mint
3 tablespoons extra-virgin olive oil
1 garlic clove, minced (about 1/2 to 1 teaspoon), or to taste
1/2 teaspoon ground coriander
Pinch of cayenne, optional
Pinch of sugar
Salt to taste
1 large bunch of arugula, stems removed, rinsed well and spun dry
1/3 cup pitted Kalamata olives, sliced into slivers
1 cup 1/2-inch croutons
In a bowl toss the orange slices gently with the mint, olive oil, garlic,
coriander, cayenne (if using), sugar, and salt to taste. Cut sliced country-style
bread into 3/4-inch cubes and bake in a preheated 350 degree oven for 7 to
10 minutes or until they are just crisp. Line the bottom of a platter with
the arugula. Arrange the oranges on top, overlapping the slices. Sprinkle
the olives over the oranges, and serve each portion topped with one-fourth
of the croutons. Yield: 4 servings
SAUTEED
PORK
TENDERLOIN MEDALLIONS
2 to 3 tablespoons olive oil
16 ounce pork tenderloin, trimmed of fat; silverskin removed and cut
into 3/4inch medallions
2 scallions, thinly sliced into rounds
1 teaspoon ground cumin
1/2 teaspoon turmeric
2 large tomatoes, seeded and chopped (3 cups)
Salt and crushed red pepper In a large skillet heat the oil. Add the
medallions and saute them over high heat for 2 minutes a side to brown them.
Lower the heat and continue to cook slowly for about 5 minutes or until just
cooked through. Don't overcook or they will toughen. When done, remove the
medallions to a serving plate. To the remaining oil add the cumin, turmeric
and tomatoes and stir for a few seconds just to heat the tomatoes; season
to taste with salt and crushed red pepper and spoon over the medallions.
Yield: 4 servings
Prep Time: 5 minutes
Cooking Time: 10 minutes
SAUTEED
TENDERLOIN
STEAKS WITH WINE SAUCE
Two 1 1/4-inch thick (8 ounces weight) tenderloin steaks, top loin center
cut
1 tablespoon olive oil
Nonstick pan
Tablespoon or so finely sliced scallion
1/2 cup good red wine
1 tablespoon butter
Minced parsley or chopped chives
Salt and pepper Trim steaks of excess fat and pat dry with towels; brush
them lightly with some olive oil and lightly oil a nonstick pan. Saute steaks
1 1/2 minutes to 2 minutes a side for red rare; longer for medium. Remove
steaks to a warm plate. Degrease most of the fat, leaving only a teaspoon
in skillet. Add the scallions and stir for a moment. Pour in wine and scrape
deglazings; boil down until syrupy. Remove from heat, add butter and parsley
or chives if you wish; pour over steak Yield: 2 servings
Prep Time: 10 minutes
Cooking Time: 10 minutes
Difficulty: Easy
SMASHED
POTATOES
2 pounds Yukon gold potatoes, scrubbed but not peeled (and halved if
large) or small red potatoes
4 tablespoons salt
3/4 to 1 cup half n half, heated
4 tablespoons butter
In a saucepan, combine the potatoes with cold water to cover and add
salt. Bring to a boil and simmer until tender. Drain and return potatoes
to pot. Mash with potato masher or fork until coarsely mashed. Add 3/4 cup
milk and salt and pepper to taste. If a creamier consistency is desired,
add the remaining 1/4 cup half n half
Yield: 4 servings
Prep Time: 20 minutes
Cooking Time: 30 minutes
VINAIGRETTE
1 tablespoon shallot, minced
1/4 cup balsamic or red wine vinegar
1/2 cup olive oil
Salt and pepper to taste In a small bowl, whisk together the shallot,
vinegar, oil and salt and pepper. Serve with a salad or steamed or grilled
vegetables. Add minced fresh herbs as desired.Yield: 1 1/4 cups
Prep Time: 10 minutes
Jello
Ribbon
Salad
2 (3oz) pkgs. lime flavor gelatin
5 cups hot water
4 cups cold water
1 3oz pkg lemon flavor gelatin
1/2 cup miniature marshmallows, cut into pieces
1 cup pineapple juice (from the can of crushed pineapple)
1 8oz package cream cheese
1 can (1#,4oz) crushed pineapple(drained)
1 cup heavy cream, whipped
1 cup mayonnaise
2 3oz pkgs. cherry flavor gelatin
Dissolve lime gelatin in 2 c hot water. Add 2 c cold water.
Pour into 14x10x2 pan (I use a glass Pyrex or similar) Chill until partially
set. Dissolve lemon gelatin in 1 cup hot water in top of double
boiler. Add marshmallows and stir to melt. Remove from heat.Add
1 cup drained pineapple juice and cream cheese. Beat until well blended
and stir in pineapple. Cool slightly. Fold in whipped cream and
mayonnaise. Chill until thickened (not set) Pour in layer over lime
gelatin. Chill until almost set. Dissolve cherry gelatin in 2cups
hot water. Add 2 cups cold water. Chill until syrupy. Pour
over pineapple layer. Chill until firm. Makes 24 servings.
The
Angel's Coconut Cake
Ingredients 1 package white or yellow cake mix
4 eggs
1/4 cup oil
1-1/4 cups chopped pecans
One 4-ounce package vanilla instant pudding
1-1/3 cups water
1 teaspoon vanilla extract
1-1/2 cups coconut
Preheat oven to 325 degrees. Mix together the cake mix, instant pudding
mix, water, eggs, vanilla, and oil until well blended. Stir the coconut and
the pecans. Pour into a greased and floured tube pan and bake for one hour.
Cool in pan for 15 minutes. Remove from pan and finish cooling on wire rack.
Top with powdered sugar or drizzle with glaze if desired.
Serves: 12
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