SHOWER MENU

APPETIZERS

• Meatballs
• Cheese Chunks w/ Ritz crackers
• Chips & salsa
• Pretzels
• Cashews

BEVERAGES

Drink Station

• Blue Punch w/ ginger ale & vanilla ice cream
• Tea
• Water
• Lemon slices
• Ice

ENTRÉE

• Hot Chicken Salad
• Ham or Turkey Croissant
• Pasta Salad
• Deviled eggs

DESSERT BAR

Candy Buffet

• Baby Shower cake
• Carrot cake
• Cupcakes
• Turtle & Candy bites
• Theme Colored Candies

ANTI-COBB SALAD BAR

• Grilled Chicken
• Green Salad
• Mango
• Avocado
• Strawberries
• Mandarin orange slices
• Dried Cranberries
• Pecans
• Balsamic Vinaigrette

~~~~~~~~~~~~~~~

Our real problem is not our strength today; it is the vital necessity of action today to ensure our strength tomorrow. ~ Dwight D. Eisenhower

 

Chocolate Gravy

INGREDIENTS
1 cup granulated sugar
2 T flour
1 T unsweetened cocoa powder
1 1/4 cups milk
1 tablespoon butter

DIRECTIONS
Combine everything except butter in a heavy saucepan. Bring to boil, stirring constantly to prevent scorching.
Once boiling, cut the heat down and stir for a minute more (it will get pretty thick rather suddenly). Take off heat and stir in butter.
Pour over biscuits.

~~~~~~~~~~~~~~~

My cousin Sherry Adkins, uncle Hassel’s daughter, was talking about this, she says that hers never turns out. I’m going to give it a try, although I’m not sure about chocolate over a biscuit.  So I’m going to make ham biscuits & dip it in the gravy. I always say that I’d eat anything with enough chocolate on it, so we’ll see.

 I come from a family where gravy is considered a beverage. ~ Erma Bombeck

 

Sunday Supper

You know that I love pork loin. Its so easy to make, you can put it on before you leave for work or shopping and it will be waiting on you when you get home. That’s one less thing to worry about.

MENU
Spinach Salad
Maple Glazed Pork Loin with Tomato & Pine Nut Relish
Cheesy Scalloped Potatoes
Peas & Baby Carrots
Rolls and Butter
*Baked Apples
Beverages

Maple Glazed Pork Loin

INGREDIENTS
1 (5 pound) pork loin roast
1/4 cup butter, melted
1/4 cup white vinegar
1/3 cup light maple flavored pancake syrup
1 tablespoon cornstarch
1/4 cup brown sugar

DIRECTIONS
Place the roast into a large resealable bag. In a small bowl, stir together the melted butter, vinegar, pancake syrup, cornstarch and brown sugar. Pour into the bag with the roast. Seal, and turn to coat. Refrigerate for 2 hours.

Then bake the as per my Easy Pork Loin directions, making sure that the Butcher cuts the loin in half lengthwise for you.  Its done when its internal temperature is at least 150 degrees F (65 degrees C) when taken with a meat thermometer.

Pine Nut Relish

INGREDIENTS
1/2 cup (generous) chopped dried apricots (about 3 ounces)
1/3 cup chopped white onion
3 tablespoons finely chopped drained oil-packed sun-dried tomatoes
2 1/2 tablespoons honey
1 tablespoon minced peeled fresh ginger
2 teaspoons chopped jalapeño chili with seeds

2/3 cup chopped seeded plum tomatoes
3 tablespoons pine nuts, toasted
1 tablespoon chopped fresh cilantro

DIRECTIONS
Combine first 6 ingredients in medium bowl. Cover and refrigerate overnight.

Add tomatoes, pine nuts and cilantro to apricot mixture. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve along

*Baked Apples – stuffed with raisins, walnuts and brown sugar.

I do not regret one moment of my life. ~ Lillie Langtry

 

LAMB & PORK LOAF

INGREDIENTS
1 lb ground lamb
1/2 lb ground lean pork
2 teaspoons salt
1 1/2 cups course soft bread crumbs, firmly packed
1/4 cup finely chopped celery
2 tablespoons chopped onion
2 eggs beaten
1 cup lamb broth* or milk
Pepper
1/4 cup melted butter

DIRECTIONS
Combine all ingredients except 1/2 cup bread crumbs and the butter. Mix thoroughly and press the mixture into a loaf pan (8 1/4 x 4 1/2 x 2 3/4 inches). Mix together the butter and the 1/2 cup of bread crumbs, and pat over the top of the loaf. Bake in a moderate oven (325 to 350 degrees F) for 1 1/2 hours. Before turning out, let loaf stand for 15 minutes to absorb meat juices. Garnish with parsley or mint.

Makes: 5 servings

The good is the greatest rival of the best. ~ Nellie L. McClung

When the stars threw down their spears,
And watered heaven with their tears,
Did He smile His work to see?
Did He who made the Lamb make thee? ~ William Blake

* When purchasing lamb buy some extra bony pieces to prepare the broth.

 

Lemon Chicken

MENU

Lemon Chicken
Italian Eggplant & Zucchini Bake
Green Salad
Mineral water or tea

LEMON CHICKEN

INGREDIENTS
2 lg lemons, cut into wedges
3 lb chicken, washed and cut into pieces
salt & pepper, to taste
1 onion, cut into chunks
1 clove garlic, minced
1 tsp each thyme, marjoram, pepper
1 tbsp parsley, chopped
1/3 cup olive oil

DIRECTIONS
Arrange chicken pieces in a baking dish. Sprinkle with salt, pepper and the juice from the lemons. Lay juiced lemon wedges atop chicken pieces. In a separate bowl: Combine the last 5 ingredients. Pour this over the chicken pieces. Cover and marinate in the refrigerator for several hours. Preheat the oven to 350 degrees and allow the chicken to come to room temperature. Bake, covered for 1.5 hours.
Serves 4-6.

~~~~~~~~~~~~~~~

A Psalm of Life,

Lives of great men all remind us
We can make our lives sublime,
And, departing, leave behind us
Footprints on the sands of time;

Footprints, that perhaps another,
Sailing o’er life’s solemn main,
A forlorn and shipwrecked brother,
Seeing, shall take heart again.

Let us, then be up and doing,
With a heart for any fate;
Still achieving, still pursing,
Learn to labor and to wait.
~ Henry Wadsworth Longfellow

 

Baked Cauliflower

INGREDIENTS
1 nice head cauliflower
1/4 lb. margarine
1 cup Italian seasoned bread crumbs
1/4 teaspoon salt
1 cup water

DIRECTIONS
Soak the head of cauliflower in 1/2 cup vinegar before using and rinse. This removes any little bugs.

Wash head thoroughly. Leave a few leaves on bottom (the head will hold together better). Place the head of cauliflower into the saucepan with water and salt. Bring to a boil, turn down the heat and steam until almost done. Remove to baking casserole dish the size of the head. Melt margarine. Pour 1/2 over the head and add small amount if pepper with 1/2 cup bread crumbs. Add additional margarine around the sides of the casserole. Sprinkle remaining bread crumbs on top. Bake until golden brown. Approx. 30 minutes. Serve hot.

Cauliflower is nothing but cabbage with a college education. ~ Mark Twain