Mother's Day Lunch

This would be great to serve after church, or if you have dinner plans you can still make this and please all of the people, all of the time!

Mother’s Day Lunch

Citrus Juice Medley (recipe provided)
Chicken Salad (recipe provided)
Croissants
Platter with swiss cheese, olives, bread and butter pickles
Deviled Eggs (recipe provided)
Cantaloupe wedges
Quick Nut Bread with Cream Cheese (recipe provided)

Citrus Juice Medley

¾ cup grapefruit juice
¼ cup lemon juice
½ cup orange juice
½ cup sugar
1 cup cracked ice

Combine and serve in glasses with lemon wedges

Catt’s Chicken Salad

4-6 chicken breasts
1 rib of celery, diced fine
olive oil
Mrs. Dash
White Pepper
Salt
Parsley, either fresh or dried (remember, dried is stronger so you'll need less)
Mayonnaise to taste

First stew the chicken breasts - rinse chicken, place in heavy pan and cover with cold water. If you are using bone in, stew for 45 minutes to an hour - if you are using boneless, stew 20 minutes. Let cool in the stock/water. When it is cool, remove chicken and chop into bite sized chunks. In a Tupperware dish or a ziplock bag, place chicken, a few teaspoons of olive oil, a tablespoon of Mrs. Dash, 1/2 a teaspoon of white pepper, a tablespoon of fresh parsley or a teaspoon of dried, and a 1/2 teaspoon of kosher salt. Then toss to coat, and refrigerate for at least an hour or overnight. Take the chicken chunks; add your celery (I use only the white part - it looks nice and tastes milder). Then add a dash more of white pepper and kosher salt to taste, and enough mayonnaise to make it hold together. Mix well, and chill for an hour.

Deviled Eggs

Hard boil the eggs: place the number of eggs you need, cover with cold water, bring to boil over medium heat. As the water comes to a boil, cover and remove from heat. Let set for 20 minutes, drain and cool. Then peel the eggs, just mix the yolks with mayonnaise until you have a tight mixture, and add salt and pepper to taste. Fill eggs, and sprinkle with Paprika. If you want to get fancy, you can add tiny dollops of relish on some, or a sprinkle of crumbled cooked bacon to some as well. But honestly - I am a deviled egg purist. I'll take them with a sprinkle of paprika, thank you.

Quick Nut Bread

Mix into a bowl:
2 cups all purpose flour
1/3 cup white or ½ cup packed brown sugar
2 teaspoons baking powder
1-teaspoon salt


Add to the dry mixture:
2 tablespoons butter, melted and cooled
1 egg, beaten until light
1-cup milk and ½ teaspoon vanilla

Beat just until mixed.

Fold in ¾ cup chopped nuts, dates, raisins or mixture.

Pour into greased bread pan and bake about 40 minutes.
Bake this the night before, and slice when cool. Serve on a platter with a dish of cream cheese.

Mother's Day Breakfast 2

This menu will work well for a more elaborate gathering - but if I were you, I'd divvy up the recipes and ask everyone to bring something. That way, you can be sure to enjoy your breakfast too. The Breakfast Casserole should be made the night before.

Mother’s Day Breakfast Menu

Chilled Orange Juice
Pecan Waffles w/ Brown Sugar Butter Sauce (recipe provided)
Banana Slices and Orange sections
Martha’s Breakfast Casserole (recipe provided)
Bacon Muffins (recipe provided)

Pecan Waffles

1-¾ cups cake flour
2 teaspoons baking powder
1-tablespoon sugar
3 egg yolks
7 tablespoons melted butter
1 ½ cups milk
½ cup finely chopped pecans

Sift cake flour, then measure. Re-sift your measured cake flour with the rest of the dry ingredients. Beat the eggs yolks well, whisk in butter and milk. Add to dry ingredients. Beat with a few quick strokes. This will look like muffin batter. Fold in pecans. Make waffles according to appliance directions.

Brown Sugar Butter Sauce

¼ cup butter
1-cup brown sugar
1 cup warm half and half

Cream butter and brown sugar in heavy saucepan. Add half and half. Stir over low hear until it boils. Remove from heat.

At this point, you can add ¼ cup brandy, or just a teaspoon of rum extract.

Makes one cup.


Martha's Breakfast Casserole

12 slices white bread (for a clean cut appearance, you can trim the crusts)
1/4 cup butter softened
1 lb. roll sausage, browned and drained
2 cups shredded cheddar cheese (I occasionally use 3 cups)
4 eggs
3 cups of milk

Spread softened butter on bread. Lay 6 slices butter side up in a greased casserole dish, I use a 9x13. Sprinkle half the sausage and half the cheese. Repeat layers. Whisk eggs and milk together, and pour over layers, making sure every thing is saturated. Cover and chill overnight. Bake the next morning at 350 degrees for 45 - 50 minutes.

Bacon Muffins

1 ¾ cups all-purpose flour
¾ teaspoon salt
¼ cup sugar
2 teaspoons baking powder
2 eggs, beaten in separate bowl
4 tablespoons melted butter
¾ cup milk
6 slices cooked bacon, crumbled

Combine the liquid and the dry ingredients with very quick strokes. Quickly fold in bacon. Fill greased muffin tin 2/3 full and bake at 400 degrees for 20 minutes or until golden.

Mother's Day Brunch Menu & Recipes

Both of the recipes provided can be made the night before, to make it easier to enjoy your day.

Mother’s Day Brunch Menu

Chilled Tomato Juice & Chilled Cranberry Juice
Carrot & Celery Platter
Judy’s Breakfast Casserole (recipe provided)
Fresh Melon Slices & Red Grapes
Martha’s Cheese Grits (recipe provided)
Bagels and Cream Cheese

Judy’s Breakfast Casserole

My sister Judy has made this several times. It is wonderful! And you can make it the night before.

2 large baking potatoes, unpeeled and cubed
¼ cup butter or margarine
¼ cup all purpose flour
1-cup milk
1 cup half and half
4 cups shredded sharp cheddar cheese
1 teaspoon Italian Seasoning
½ teaspoon pepper
12 hard cooked eggs, sliced
1 pound bacon, cooked and crumbled
2 cups soft whole wheat bread crumbs (4 slices bread)
3 tablespoons butter, melted

Cover potato cubes with water in a large saucepan. Boil 15 minutes just until tender. Melt the ¼ cup butter in a heavy saucepan over medium-low heat; add flour, stirring until smooth. Cook, stirring constantly, a few minutes to cook off the flour taste. Gradually add milk and half and half. Cook over medium heat, stirring constantly, until thickened and bubbly. Add cheese, Italian seasoning and pepper stirring constantly until cheese melts. Remove from heat. Layer half each of egg slices, bacon and cheese sauce in a lightly greased 13x9x2 casserole dish. Top with potatoes. Top with remaining egg slices, bacon and cheese sauce. Combine breadcrumbs and 3 tablespoons melted butter; sprinkle over casserole. Cover and chill overnight, if desired. Remove from refrigerator. Let stand at room temp for 30 minutes. Bake, uncovered, at 350 degrees for 30 minutes or until thoroughly heated. Makes 10 servings.


Martha’s Cheese Grit Casserole

My mom made this, a Kentucky favorite. Make it the night before as well.

4 cups water
1-cup grits
1-teaspoon salt
½ stick butter
2 cups shredded sharp cheddar cheese
1 teaspoon minced onion (can use dried, just use ½ teaspoon)
Pinch of minced garlic
Pepper on top

Bring water to a boil, stir in grits, and cook, stirring frequently until thickened. Remove from heat. Add butter, salt, cheese, onion, and garlic. Stir and put lid on pot. After 5 minutes, pour into a greased casserole dish. It will appear a little thin. Refrigerate overnight, and bake the next morning at 350 degrees for 45 minutes.

I took this to a Derby Party – only I added ½ pound fried and crumbled bacon. Yum!