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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



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



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


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


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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