Mother's Day Recipes for
Supper Main Course Recipe Idea #1
Salmon with Herb Sauce
1 1/2 lb Salmon fillet
1 tb Butter
1 Salt and pepper
1/2 c Mayonaise
1 tb Parsley
1/2 ts Dill
1 Lemon wedges
1 Greens of onion, fine chop
Cut fillet in 4 serving pieces. Place large side of fillet toward edge of
pyrex baking dish with center open. Pierce fish, dot fish with butter, and
cover with plastic wrap. Microwave Medium (50%) for 5 minutes. Mix mayonaise,
parsley, onion, and dill togerther. Spread mayonnaise mixture on top of fillets
and microwave Medium (50%) covered for 5-6 minutes before serving. Garnish with
lemon wedges. If steaks are used, arrange with thin ends toward center of dish.
One inch steaks should be microwaved 5 minutes a medium power, covered with
mayonnaise mixture and microwaved for 5-6 minutes longer.
Mother's Day Supper Recipe #2
Roast of Beef W/ Horseradish
8 lb Beef rib roast
3 tb English mustard
1 1/2 c Whipping Cream
1/4 c Horseradish
1/2 ts Sugar
1 c Walnuts, toasted, -chopped
1 1/2 ts Lemon Juice
FOR SAUCE: Beat cream, horseradish, lemon juice and sugar in bowl to medium
peaks. Season with salt and pepper. Continue beating until firm peaks form.
Fold in walnuts. Cover and chill.
FOR BEEF: Preheat oven to 425F. Place beef in roasting pan. Spread 3
tablespoons mustard over. Roast 45 minutes. Cover loosely with foil; continue
roasting until it reaches 125F. for rare, about 1 hour 5 minutes. Remove from
oven. Loosely tent foil over roast. Let stand 30 minutes. Transfer roast to
platter. Garnish with kale, if desired. Serve, passing horseradish sauce and
Supper Main Course Recipe Idea #3
w/ Basil Garlic Butter & Lemon
1/2 c Fresh whole basil leaves
6 To 8 whole basil leaves
1 Garlic clove, peeled -- finely chopped
3 tb Unsalted butter; room temp.
2 To 3 lb. roasting chicken
1 Whole lemon Fresh ground pepper
Wash & pat dry the basil, reserving large whole leaves for the roasting
pan and for the chicken cavity. Mince remaining basil. In a small bowl, with a
wooden mallet or spoon (or using a mortar and pestle), blend minced basil,
garlic and butter. Chill until slightly firm (this can be prepared ahead of
time and refrigerated or frozen).
Have chicken at room temperature. Rinse thoroughly and pat dry with paper
towel. With fingers, gently separate skin from meat, beginning at neck and
continuing down over breast. Separate skin through to the meaty portion of the
drumsticks. Place small bits of chilled basil butter between breast and leg
meat and skin, being careful not to tear skin.
Halve lemon, placing one piece in cavity of bird, along with 3 or 4 whole basil
leaves. Truss chicken with string to secure wings and legs. Place remaining
basil on bottom of roasting pan; set chicken, breast-side up, over top. Drizzle
with juice of remaining half lemon and sprinkle with pepper to taste. Roast in
a preheated 375 F. oven for 25 minutes. Reduce heat to 350 degrees and roast
another 30 to 35 minutes or until drumsticks move easily in their sockets.
During this cooking period, baste frequently with pan juices. Let chicken stand
10 minutes before carving.
Serve with defatted pan juices.