May 7, 2004 at 11:50 a.m.
By now you no doubt know which foods your mom likes or dislikes so fix something accordingly. It doesn’t necessarily have to be something overly fancy. For me, I’m just glad that someone else is planning the meal for a change.
Well, these are some things that I would like to be served on Mom’s Day.
This main dish makes a wonderful brunch or lunch. It’s one of those back-of-the-box recipes.
HAM AND BROCCOLI QUICHE
1 refrigerated 9-inch pie crust, softened (take out of the fridge a couple hours before preparation)
1-1/2 c. cubed cooked ham
1-1/2 c. shredded Swiss cheese
1 c. frozen broccoli florets (thaw- ed, drained thoroughly on paper towels)
1 c. milk
1/2 t. salt
1/2 t. dry mustard
1/2 t. pepper
Make pie crust as directed for one crust filled pie using 9-inch pie plate.
Layer ham, cheese and broccoli in crust-lined plate.
In medium bowl, combine all remaining filling ingredients; beat well. Pour over broccoli.
Bake at 375 degrees for 35-45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Makes 6 servings.
Add some fresh fruit, a muffin or slices of quick bread for a wonderful meal. Dessert? How about a dish of rainbow (or her favorite flavor) of sherbet.
I like tuna and Bud doesn’t, so the only time I fix it is when he’s not going to be home for a meal. So . . . I would like this salad. Leftovers should be refrigerated for lunch on Monday. It’s also low fat, sodium free and cholesterol free.
PASTA AND TUNA GARDEN SALAD
1-7 oz. package small shell pasta
1 large firm tomato, chopped
1 small zucchini, diced
1/2 c. diced celery
1/4 c. diced green pepper
1/4 c. diced green onion
2-7 oz. cans tuna, drained and flaked
1 c. mayonnaise or salad dressing
1/2 c. bottled low-cal or regular Italian dressing
2 t. prepared mustard
3/4 t. dried dill weed
salt and pepper to taste
Cook shells as package directs; drain.
In a large bowl, combine next six ingredients; mix well.
In a small bowl, stir together rest of ingredients. Add to shell mixture and gently stir together. Cover; chill thoroughly. Refrigerate leftovers. Serves 8.
I thoroughly enjoy any kind of pasta. The trouble with eating lots of pasta is, of course, it’s loaded with carbs and it’s so hard to eat just a small portion. But, just maybe I could splurge for a special occasion.
VERMICELLI WITH CREAMY CLAM SAUCE
8 oz. (half of a 1 lb. package) vermicelli pasta
1 c. sliced fresh mushrooms
1/4 c. finely chopped onion
1 clove garlic, minced
1/4 c. butter or margarine
2 T. flour
two-6-1/2 oz. cans chopped clams (drained, save the juice)
1 c. half and half
2 t. instant chicken bouillon
1/4 c. grated Parmesan cheese
Cook vermicelli according to package directions; drain.
In medium saucepan cook mushrooms, onion and garlic in butter until tender but not brown. Stir in flour. Gradually add clam juice, half and half and bouillon; cook and stir until thickened. Add clams and cheese; heat through but do not boil. Serve over hot cooked pasta. Serves 4.
If your mom’s a chocolate lover, you can make these cookies to share with her.
DOUBLE-CHOCOLATE CHIP COOKIES
1 regular size package super moist devil’s food cake mix
1/2 c. butter or margarine, softened
1 t. vanilla
1/2 c. chopped nuts (optional)
1 c. chocolate chips
Beat half of cake mix with butter, vanilla and eggs in large mixing bowl on medium speed until smooth. Stir in rest of cake mix, nuts and chips.
Drop by rounded teaspoonfuls on ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes or until edges are set (centers will be soft). Cool one minute on pan; remo ve to wire rack. Makes about 5 dozen cookies.
Thought for the day: A grandmother is a mother who has a second chance. Happy Mother’s Day!