Food & Drink

Cook's Exchange | Recipes are fond reminders of Mom

Recipes from mothers, grandmothers and even great-grandmothers are slowly coming in, not as quickly as I would like since Mother's Day is just 1 1/2 weeks away. Deadlines are looming.

What do you prepare for Mother's Day? Does Mom get breakfast in bed, a Sunday brunch or maybe a backyard barbecue? Please share your Mother's Day menu and recipes with fellow readers.

Also if you have a favorite recipe of moms, grandmothers or even great-grandmothers, please share.

To help jumpstart ideas or thoughts about Mother's Day recipes, Nancy Holderer of Gulfport, Miss., who is always punctual, shares two recipes that she thought her fellow readers might enjoy for Mother's Day or anytime, for that matter.

"My mother was not what you would describe as a cook, but she baked wonderful pound cakes," said Holderer, who contributes to this column from time to time. "I know you recently featured pound cakes, but I thought I would share a recipe if you choose to use it.

"Unfortunately, Mama died suddenly at 59, and I do not have any of her recipes for her cakes. However, my friend Melody Luke shared a recipe that reminded me very much of Mama's. It appears that she cut the recipe out of a magazine."

COCONUT-CREAM CHEESE POUND CAKE

1/2 cup butter or margarine, softened

1/2 cup shortening

1 (8-ounce) package cream cheese, softened

3 cups sugar

6 large eggs

3 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt

1 (6-ounce) package frozen coconut, thawed

1 teaspoon vanilla extract

1 teaspoon coconut extract

Beat first 3 ingredients at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating until just yellow disappears.

Combine flour, baking soda, and salt; add to butter mixture, stirring just until blended. Stir in coconut and

flavorings.

Pour batter into a greased and floured 10-inch tube pan.

Bake at 325 degrees for 1 hour and 30 minutes or until a wooden pick inserted in center comes our clean. Cool in pan on a wire rack 10 to 15 minutes, remove from pan, and cool completely on wire rack. Freeze up to 1 month.

-- Submitted by Nancy Holderer

On the entree side, Holderer takes this one outside to the grill.

"This recipe for grilled pork tenderloins comes from 'The Ultimate Southern Living Cookbook,' which I had given to my daughter-in-law," she said.

GRILLED PORK TENDERLOINS

1/2 cup peanut oil

1/3 cup soy sauce

1/4 cup red wine vinegar

3 tablespoons lemon juice

2 tablespoons Worcestershire sauce

1 clove garlic, crushed

1 tablespoons chopped fresh parsley

1 tablespoon dry mustard

1 1/2 teaspoons pepper

2 (3/4-pound) pork tenderloins

Combine first 9 ingredients; place in heavy duty zippered plastic bag. Add tenderloins, turning to coat. Seal. Marinate in refrigerator, turning occasionally, for 4 hours. Remove tenderloins and retain marinade. Grill tenderloins, uncovered, over medium coals (350 degrees) 16 minutes or until meat thermometer inserted in thickest part registers 160 degrees (medium) turning once during cooking. Bring reserved marinade to a boil in small saucepan. Baste tenderloins. Let meat stand 5-10 minutes before slicing.

Serves 6. 208 calories.

-- Submitted by Nancy Holderer

All right, readers, what kind of recipes can you share for Mother's Day? The clock is ticking toward deadline.

Lighter fare

Kathy Dooley emailed two recipes that lighten up spring meals. One is a curried chicken salad and the other, avocado and spinach with papaya salad. Both recipes are quick and easy, just right for busy lives.

CURRIED CHICKEN SALAD

4 chicken breast halves, skinned and boned

1- 1/2 cups seedless grapes, halved

1 head Romaine lettuce, washed and torn

1 cup mayonnaise

1 teaspoon fresh ginger root, minced

1 tablespoon curry powder

1 teaspoon honey

1 tablespoon lime juice

1/4 cup almonds, toasted

Seasonal fruit for garnish

Grill the chicken breasts on medium heat for 6 minutes per side. Cool the chicken, then dice into bite-size pieces.

Mix mayonnaise, grapes, ginger, curry powder, honey and lime juice. Add chicken into mixture and coat evenly. Spoon mixture onto a bed of prepared romaine lettuce. Garnish with grapes and any seasonal fruit of your choice, such as strawberries or blueberries and sprinkle with toasted almonds.

-- Submitted by Kathy Dooley

AVOCADO & SPINACH WITH PAPAYA SALAD

Salad ingredients:

1- 1/2 pounds spinach, stems removed, washed and dried

2 ripe avocados, peeled, pitted and sliced 1/8-inch thick

1 red onion, thinly sliced

1 medium-sized papaya, peeled, seeded and diced into 1/2-inch cubes

Dressing ingredients:

1/2 cup olive oil

2 tablespoons red wine vinegar

6 tablespoons orange juice

2 tablespoons lime juice

1 tablespoon ground cumin

Salt and pepper to taste

Whisk all dressing ingredients together very well.

Place all salad ingredients in a bowl and pour dressing over and toss well.

-- Submitted by Kathy Dooley

Grilling recipes wanted

A reader just purchased and new grill to go with his smoker and wants some easy, tasty ideas to try on the grill. Please share the best grilling or smoking ideas, whether they be seafood, meats, vegetables, fruits or even desserts.

Andrea Yeager, can be reached at ayeager51@cableone.net or Cook's Exchange, P.O. Box 4567, Biloxi MS 39535-4567.

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