Deviled Eggs

Just mix the yolks with mayonnaise, salt and pepper.
Fill eggs, and sprinkle with Paprika.

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.

Quick Nut Bread

Sift 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 or
mixture of both.

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 Dinner Menu

Pork Tenderloin
Dressing
Catt's AuGratin Potatoes
Steamed Broccoli
Cottage Cheese with Peaches
Lemon Pie
Iced tea


Catt's AuGratin Potatoes

2 lbs Yukon Gold Potatoes
2 cups Heavy Whipping Cream
1 teaspoon minced garlic clove (I used the minced
in the jar from the produce section)
1/2 teaspoon white pepper
Salt to taste

Peel potatoes - slice very thin, or cut into small
cubes. Rinse well.

Whisk together cream, garlic, white pepper and
salt - add potatoes and stir, making sure each one is
coated.

Generously grease a casserole dish. Using a slotted
spoon, lift potatoes out of cream into dish. Pour the
cream over potatoes. Bake at 350 degrees for an
hour, or until potatoes are fork tender. Serve steaming
hot.

Normally I am one to substitute things here and
there, but you must use the correct ingredients in
this one, and follow the technique precisely. Each
potato needs to be covered, so I stir mine around
for 5 minutes or so. And I lift mine out with the
slotted spoon, just like it says.

Pork Tenderloin

I prepare my pork tenderloin very simple. Just
salt, pepper, and brown in a skillet. After a few
minutes on each side, and it has a crust, just
put it in a 400-degree oven right in the skillet.
It will take about an hour and a half, and use a
meat thermometer to make sure it is done
(should register 170.) I also add ½ cup of water
with a teaspoon of Kitchen Bouquet to the skillet.
Makes wonderful gravy.

You can make your own stuffing, but to save
time, the boxed dressing is just fine. Be sure to
make this as easy as you can – spending time
with your family is the most important!

Lemon Pie

1 – 8 ounce cream cheese
1 can sweetened condensed milk
1/3 cup lemon juice
prepared graham cracker or baked pastry pie
shell

Beat cream cheese until creamy. Add sweetened
condensed milk and lemon juice. Whip
until creamy. Pour into pie shell. Chill for at
least an hour, and top with whipped cream.


THANKSGIVING SPECIAL SECTION
My Mom's Breakfast Casserole for Thanksgiving Morning

I remember exactly where I was the first time I smelled this casserole. I was sitting in front of the TV; it had
to be early, 8am or so. There was our "avocado green" sofa with the brown stick legs, and the round coffee
table in front of it (if you looked close, there was probably a lava lamp.) And I was watching the Thanksgiving
parades on TV. The house had smelled of turkey all night, my mom used to put the turkey in the
oven at 2am in that speckled blue roaster, and cooked it slow, basting it with that plastic bulb baster all
night, every hour. But I smelled something different, and it smelled like sausage cooking on the stove. She
had put this wonderful breakfast casserole in the toaster oven, and when it was done we all got a plate of it.
It was filling enough to last us until we ate dinner at 3pm. And it is so good too! Fixing it the night before
and then just popping it in the oven in the morning makes it so easy. See Recipe page 55.

Favorites on
our table for Thanksgiving

Mamaw Makes Dressing

My Mamaw did something special to her dressing.
You can use a cheese grater for the celery and onion.
I would use a whole small onion and 2 ribs of
celery.

You dry your bread, then in a bowl, saturate some
of it (not all) with milk which has 2 eggs whisked
into it. Then in a skillet over low heat, sauté the
onion and celery until transparent. Be generous
with the butter. When it is done, add to your
bread. In the meantime, put a stick of margarine in
the pan you are going to bake the dressing in, and
put in the oven on 400 degrees for it to melt.

Start mixing your dressing, using either lots of
stock from your turkey, or use canned chicken
broth, chicken base, or chicken bouillon. You will
need up to 8 cups of this. Add the stock a little at a
time to your bread mixture, stirring as you go
along. Make it good and wet. At that point, add a
little salt, pepper, and sage, using anywhere from
1 tsp to a full tbsp depending on how "sagey" you
prefer it. Pour into your dish with the butter
melted in it, and bake at 400 degrees for about 40
minutes.

__________________
Always be a first rate version of your self instead of a second rate version of someone else.[SIGPIC][/SIGPIC]
What the country needs is dirtier fingernails and cleaner minds.