>Mother’s Day Menu

>This is the first time I’ve posted an entire menu, so you guys will have let me know if you like this or prefer having the recipes separately.

Appetizer: store bought spinach dip served with pita chips and bagel chips

Main Course:
Asparagus With Shrimp Casserole
recipe courtesy of the Justin Wilson Cook Book

2 tablespoons olive oil
1 can green asparagus
1 1/2 cups American cheese, grated
1/2 c Romano cheese, grated
2 cups boiled, peeled shrimp
2 eggs
1 cup sauterne wine
2 teaspoons Worcestershire
1 teaspoon Lousiana Hot Sauce
1 1/2 teaspoon salt
1 can cream of mushroom soup
3/4 cup bread crumbs

Put olive oil in bottom of casserole and spread asparagus over it. Then put a layer of American and Romano cheese, topped by a layer of shrimp, topped by another layer of cheese. Continue this process of alternating layers of shrimp and cheese until casserole is 3/4 full with a cheese layer on top.
In a bowl, beat the two eggs, gradually adding as you beat, 1 cup of wine. Continue to beat until the mixture smells like egg nog. Add Worcestershire, Hot Sauce and salt and pour over ingredients in casserole. Then pour a can of cream of mushroom soup over the casserole and top with bread crumbs. Bake in hot oven at 350 degrees for one hour. Serves 6.

Marinated Avocado
Recipe courtesy Michael Chiarello

1 red onion, thinly sliced
3 lemons, juiced
8 ripe avocados, peeled, pitted, and halved
1/2 cup extra-virgin olive oil, plus more for grilling
1 tablespoon finely minced garlic
Gray salt
Freshly ground black pepper
1/4 cup minced Italian parsley leaves

Slice the red onion and put it in a bowl with the lemon juice. Dice the avocado, add it to the bowl, and toss well to coat. Add the olive oil and garlic and season with salt and pepper. Just before serving stir in the parsley.

Dessert:
Key Lime Tart
courtesy of Everyday Food Magazine



my image of this recipe, May 2007

9 to 10 graham crackers
2 tablespoons plus 1/2 cup sugar
4 tablespoons unsalted butter, melted
1 can (14 oz) sweetened condensed milk
3/4 cup fresh lime juice (from 4 to 6 limes) or fresh or bottled key-lime juice
4 large egg yolks
pinch salt
slivered lime zest, for garnish (optional)

1) Preheat oven to 350. Process graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form; add butter. Process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom; pat into bottom and up sides. Place pan on baking sheet, and bake at until crust is fragrant and slightly colored, abotu 10 minutes.
2) Meanwhile, in a medium bowl, combine condensed milk, lime juice, egg yolks, remaining 1/2 cup sugar, and salt; whisk until smooth. Pour mixture into crust (warm or cool is fine), leaving 1/8 inch at the top; return to oven. Bake until filing is set around edge but still slightly loose in center, 20 to 25 minutes.
3) Cool completely at room temperature; then refrigerate until chilled, at least 2 hours. To store longer, cover and refrigerate, up to 2 days. Serve, garnished with zest, if desired.

Cherry Pie Supreme

recipe courtesy The McCall Publishing Company (McCall’s Great American Recipe Card Collection, 1973)

my image of this recipe, May 2007

9-inch unbaked pie shell
1 can (1lb, 5 oz) cherry pie filling
4 pkg (3 oz) soft cream cheese (12 oz total)
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1 cup dairy sour cream

1) Preheat oven to 425.
2) Prepare pie shell. Spread half of cherry pie filling in bottom; set rest of filling aside.
3) Bake shell 15 minutes, or just until crust is golden. Remove from oven.
4) Reduce oven temperature to 350.
5) Meanwhile, in small bowl, with portable electric mixer beat cheese with sugar, eggs, and vanilla unti smooth.
6) Pour over hot cherry pie filling; bake 25 minutes. (Filling will be slightly soft in center.)
7) Cool completely on wire rack.
8) To serve: Spoon sour cream around edge of pie. Fill center with remaining cherry pie filling.
Makes 8 servings.

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