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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