Simple Mother's Day Recipes by Rev. Carol A. Ingle (Raven)

[Dept of PMM Artists & things]

Simple Mother's Day Recipes

Becoming a mother makes you the mother of all children. From now on each wounded,abandoned, frightened child is yours. You live in the suffering mothers of every race and creed and weep with them. You long to comfort all who are desolate. ~ Charlotte Gray

Every Mother's Day my husband and all three kids cook me breakfast and dinner. Breakfast is always French Toast because I love it, and it's easy for the kids to help with. Dinner is the surprise meal of the day. If it's nice they grill for me, if not, they adjust the menu. I can't tell you how much I look forward to Mother's Day. I thought I would share a nice, but simple menu that can be made for Mother's Day dinner. If you are a mom you could pass it along, if not, then print the menu out and stop at the store before Sunday!

Menu:

Herbed Crab Dip
Orange Lemonade
Grilled Shrimp with rice or noodles
Simple Salad
French or Italian Bread
Dessert

Notes: Serve the dip and beverage on the porch, deck or living room where mom can snack and enjoy the day while the dinner is being prepared. Serve the shrimp dish with the salad, bread, butter and more of the Orange Lemonade. Dessert can be dishes of mom's favorite ice cream, or a cake from the local bakery.

Herbed Crab Dip

Ingredients:

2 8 ounce packages cream cheese (light or regular)
2 tablespoons light mayonnaise
2 tablespoons finely chopped chives or green onions
2 teaspoons lemon juice
1 tsp. or so chopped fresh dill or 1/4 teaspoon dried dillweed
1/8 teaspoon salt
1/8 teaspoon pepper
2 cans (8 oz each) crabmeat, well drained

In medium bowl, combine cream cheese and mayonnaise. Stir until very smooth. Add the chives or green onions, lemon juice, dill, salt, and pepper. Stir to mix thoroughly. Stir in crab. Cover and refrigerate several hours before serving. Serve with crackers and raw vegetables.

Notes: If you don't have dill you can leave it out and put in a little garlic powder, or I've used capers that have been smashed and minced too. It's a really flexible recipe.

Orange Lemonade from Sunkist

Ingredients:

1 cup Sunkist® freshly squeezed lemon juice
3 cups water
1/2 cup sugar
2 cups Sunkist® freshly squeezed orange juice
4 Sunkist® fresh orange slices, 1/2" thick
4 Sunkist® fresh lemon slices, 1/4" thick

To make one portion: Combine Sunkist fresh-squeezed lemon juice, water and sugar, and blend well to dissolve sugar. Add Sunkist fresh-squeezed orange juice. Mix well and chill. Place 1 orange slice and 1 lemon slice with ice cubes in a tall glass. Pour chilled Orange Lemonade over ice. Ready to serve. Makes 4 servings

Grilled Shrimp Scampi

Ingredients:

1/4 cup olive oil
1/4 cup lemon juice or wine vinegar
3 tablespoons chopped fresh parsley
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper or 1/8 tsp. cayenne pepper
1 1/2 pounds raw, cleaned, shelled shrimp

In a plastic or glass bowl, combine the olive oil, lemon juice, parsley, garlic, and crushed red pepper. Stir in the shrimp and marinate for 20-30 minutes. Preheat grill. Remove shrimp from the marinade, and thread onto skewers. Grill for about 2 to 3 minutes on each side, or until done. Makes 6 servings.

Notes: We've made this with a grilling bowl too. They are a good investment for cooking vegetables and shrimp. I've also seen disposable pans for using on the grill. If you use either of these you won't need the skewers. Serve the shrimp over rice or pasta if you wish.