What to cook on Mothers Day

Mother’s Day will be here next Sunday. For those of you that have a Mother, remember her and be thankful. For those of you that don’t…remember the good times you shared and show a kindness to someone in need. It will make her proud of you and you will feel better. Today I am going to share a few things that I think most Mothers will enjoy. Take care and I’ll be seeing you…Agnes

Pickled Shrimp

2 and ½ pounds of fresh, cleaned shrimp

Leaves from 2 stalks of celery

1 tablespoon salt

¼ cup pickling spices

Cover shrimp with boiling water. Stir in remaining ingredients (I put them in a cheese cloth bag.) and simmer for 5 minutes. Drain in a colander. Layer in a largemouth jar with a lid; shrimp, thinly sliced onions, and bay leaves. Cover with the following marinate, attach lid, and store in refrigerator in for 24 hours or longer.

Pickling Marinade

1 and ½ cups olive oil

1 cup white vinegar

1 small jar capers and juice

2 teaspoon celery seed

1 and ½ teaspoon salt

½ tablespoon sugar

Few drops hot sauce

Mix well and pour over shrimp in jar. Keep in refrigerator.

Special Cream Cheese Spread

Place a large block of cream cheese on a small plate. Pour steak sauce on top and let it run down sides. Serve with crackers or Melba toast and a small pitcher of steak sauce on the side.

Prime Rib

Blot meat with paper towels to dry. Rub generously with a good cooking oil and season with a rub of just salt and pepper. Have oven real hot and cook meat until the internal temperature is at the desired doneness. Remove from heat source, cover with foil or a large lid and let set for 15 to 20 minutes. Slice and serve.

To make au jus sauce: Skim excess fat from the pan drippings in the roasting pan.

Place the pan over a burner set to medium heat, and stir in 2 teaspoons concentrated beef base (paste) and 1 1/2 cup of water. Bring to a boil, scraping and dissolving any brown flavor bits from the bottom of the pan. Strain out and discard the sediments. Combine 1 teaspoon cornstarch and 1 teaspoon of water in a small bowl, and whisk into the sauce. Sauce will be thin, allow to thicken slightly, and pour into a gravy boat. Serve with roast.

Cucumber, Yellow Squash and Onion Salad

Use equal portions of small cucumbers, small yellow squash and Vidalia onions washed and sliced. Toss to mix and pour Italian salad dressing over and coat all vegetables. Refrigerate, covered for several hours. Serve as is or on a bed of lettuce.

Fresh Green Beans

In a large heavy pot put 2 tablespoons butter, salt to taste, and 1 quart of water. Bring to a boil, reduce heat, cover, and cook for 5 minutes. Add 1 quart or more of fresh prepared beans and bring to a boil. Reduce heat and cook till done. Remember, add water if necessary, but in small amounts. The least amount of water you use the less salt will be required. These are delicious served with boiled new potatoes.

Angel Biscuits

5 cups plain flour

¼ cup sugar

3 teaspoons baking powder

1 teaspoon soda

1 and ½ teaspoons salt: Sift all together and set aside.

1 package yeast dissolved in ¼ cup warm water. Set aside.

1 cup Crisco cut into dry ingredients. Stir in yeast mixture and 1 and ½ to 2 cups buttermilk. Mix well and knead on a lightly floured board. Roll to ½ inch thickness and cut out with biscuit cutter. Place on a greased baking sheet. Gently brush the tops with melted butter, cover with damp towel and let rise. Bake in 425 degree oven for 10 to 15 minutes. The remainder may be stored in refrigerator for one week or frozen on baking sheets and stored in freezer bags for later use.

A Simple Dessert

One of your favorite Pound Cakes served with Fresh Strawberries and Whipped Cream.

Advice from Mama:

If you want Jesus to guide your footsteps…you have to get out of your chair and start walking.