May is a month that ushers in bright flowers, sunny days, and Mother's Day. Looking for an elegant way to celebrate Mother's Day? The menu presented here is for an elegant, yet simple, Mother's Day lunch.
Serving Mom a delightful light lunch and chatting over a luscious piece of Cherry Devil's Food Cake and sipping rich coffee is a great way to treat Mom and yourself. It gives you both an opportunity to enjoy good food and good company.
By adding special items to your table that you wouldn't normally use, you can make this a special occasion. Serve the Salmon Crepes on an antique serving platter. Drink your coffee out of fine china. Spoon your Wild Rice Soup with good silver. Go ahead, it's time to pamper your mother!
- 4 crepes
- 1/2 c. cooked spinach
- 1/2 c. cooked salmon, boned
- 1/2 c. low fat ricotta cheese
- 1 tsp. paprika
- 1/2 tsp. black pepper
- 1/4 tsp. white pepper
- 1/4 tsp. ground red pepper
- 2 T. pecans, chopped
- 1 can cream of mushroom soup
- 1/2 can skim milk
- 3 oz. marinated artichoke hearts
Mix the spinach, salmon, cheese, spices, and pecans together. Spoon the mixture into the crepes in even amounts. Roll the crepes up and place them, seam down, on an oven-proof platter. Bake at 350 degrees for 20 minutes.
Meanwhile, in a small saucepan, combine the remaining ingredients. Stir constantly over medium heat until well-blended and heated through. Serve the crepes with some of the sauce spooned over them.
- Yields: 2 servings
- Preparation Time: 30 minutes
- 1 1/2 c. chicken broth (homemade or canned)
- 1/4 c. uncooked wild rice
- 1/4 c. sliced sweet onions
- 1/4 c. shredded carrot
- 1/2 c. light cream
- 1 T. flour
- 1/8 tsp. pepper
Combine broth and rice in a medium saucepan and boil. Reduce heat and simmer for 45 minutes or until the rice is tender. Stir in onions and carrot and cook 5 minutes more. Combine cream, flour and pepper. Stir into the rice mixture and cook and stir until slightly thickened. Serve in small bowls garnished with fresh parsley or chives.
- Yields: 2-3 side dish servings
- Preparation Time: 1 hour
- 1 can water-packed tuna, drained and flaked
- 3 T. low fat salad dressing
- 1 1/2 tsp. lemon juice
- 1/4 c. finely chopped celery
- 3 T. chopped fresh chives
- 2 T. fresh thyme
- 12 slices bread
Mix tuna, salad dressing and lemon juice in a small bowl. Add seasonings and salt and pepper to taste.
Using a cookie cutter, cut a 3-inch circle out of each bread slice. Carefully spread the tuna mixture on half of the bread rounds. Top with the other half of the rounds.
Add some presentation style by using simple flower cookie cutters to make flower-shaped sandwiches, adding some fresh edible flowers such as nasturtiums or violets or strips of sun-dried tomato or cucumber, or lightly toasting your sandwiches and surrounding them with fresh flowers.
- Yields: 6 sandwiches
- Preparation Time: 10 minutes
- Assorted fresh fruit
- 1 c. lemon low fat yogurt
- 3 T. frozen pineapple juice concentrate
- 1 T. nonfat sour cream
Combine all ingredients in a small, ornate serving bowl. Cover and chill for at least 25 minutes.
While the dip is chilling, prepare fruit for dipping. Each piece should be bite-sized and easy to handle.
Mix the dip again before serving.
- Yields: 1 1/2 cups
- Preparation Time: 30 minutes
- 2 c. flour
- 2 c. sugar
- 1/2 c. unsweetened cocoa powder
- 1 1/2 tsp. baking soda
- 1 1/2 c. milk
- 1/2 c. soft margarine
- 1 tsp. vanilla
- 2 eggs
- 1/2 c. dark chocolate chips
- 1/2 c. pitted tart cherries
Combine flour, sugar, cocoa powder and baking soda. Add milk, margarine and vanilla. Beat on low speed until well mixed. Add eggs and beat for an additional 2 minutes. Mix chocolate chips and cherries into the batter by hand.
Pour into a greased 9x13" pan. Bake at 350 degrees for 45 minutes or until a toothpick comes out clean. Cool completely before decorating with powder sugar.
- Yields: 1 - 9x13" cake
- Preparation Time: 1 hour, 30 minutes