M O M ' S D A Y D I N N E R M E N U

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Raspberry Croissant Appetizers

4 croissants
1/4 c raspberry preserves
4 one-ounce slices Muenster cheese
1 T butter

Slice croissants in half and evenly spread the preserves on the cut sides of the croissants. Place a slice of cheese over the preserves on the croissant bottoms and replace the tops. Melt the butter in a large skillet over medium-low heat and place the croissants upside down in the skillet. Cook until golden and the cheese has melted, about 3 minutes on each side. Remove and cut in half. Sprinkle with confectioners' sugar if desired. Serve on a pretty plate before dinner.


Raspberry Chicken

2 t vegetable oil
4 boneless, skinless chicken breast halves
1/4 c seedless raspberry jam
2 T orange juice

Heat oil in large nonstick skillet over medium heat until hot. If desired, season chicken with salt and pepper; add to skillet. Cook 10 to 12 minutes or until chicken is tender and juices run clear, turning once. Remove chicken to a platter. Add raspberry jam and orange juice to the pan. Stir until jam is melted. Bring to a boil. Cook 1 to 2 minutes, or until slightly thickened. Spoon sauce over chicken.


Chunky Coleslaw

1 head cabbage, shredded
1/2 c carrots, shredded
1/2 c cream
1/3 c sugar
2 1/2 T cider vinegar
Dash cayenne pepper

In large bowl, combine cabbage and carrots. In small bowl, combine cream, sugar and vinegar; stir until sugar dissolves. Pour over cabbage and toss until well coated. Cover and refrigerate until serving time. It's pretty to add some red cabbage instead of all green.


Creamy Potato Casserole

7 potatoes, peeled and grated
1 can cream of chicken soup
1/2 c melted butter
1 1/2 c grated Cheddar cheese
2 c sour cream
1/2 onion, grated
1 t salt
1/2 t pepper
bread crumbs

Combine chicken soup, butter, cheese, sour cream and onion. Add to the grated potatoes along with the salt and pepper. Top with the breadcrumbs. Place in a greased 8x8-inch pan. Bake at 350 degrees for 45-60 minutes. Garnish with fresh chives or green onions.

Chocolate Chip Pecan Pie

2 eggs
2 sticks butter
1/2 c sugar
1/2 c brown sugar
1/2 c flour
1 t vanilla
1 c semisweet chocolate chips
1 c chopped pecans
1 9-inch pie shell

Combine sugar, brown sugar, vanilla and butter. Add eggs. Add flour. Fold in chips and pecans. Pour into pie shell. Bake at 325 degrees for 1 hour. Garnish with more pecans if desired or place a dollop of whip cream on each serving.

Easy Coconut Pie

1/2 c flour
3/4 c sugar
1 c milk
1 c whipping cream
1/4 c (1/2 stick) unsalted butter, melted
4 large eggs
1 T vanilla extract
1/4 t salt
2 c lightly packed, sweetened shredded coconut

Preheat oven to 350 degrees. Combine and mix well the flour, sugar, milk, whipping cream, eggs, butter, vanilla and salt. Pour the mixture into a lightly greased 9-inch deep-dish pie pan. Allow to rest for 5 minutes. Sprinkle the top of the pie with the coconut and push it down into the liquid with the back of a spoon. Bake on the middle rack of the preheated oven for 40 to 50 minutes, until the middle is set and the coconut is slightly browned. Cool to room temperature on rack, then refrigerate until well-chilled, about 2 hours. Serve the same day. Top with toasted coconut if desired.

Mint Nut Bread

2 1/2 c flour
1 c firmly packed brown sugar
3 1/2 t baking powder
3 T oil
3/4 c apple juice
3/4 c milk
1 egg
1 c chopped walnuts
1 c chopped fresh mint

Preheat oven to 350 degrees. Mix the flour, sugar, and baking powder in a large mixing bowl. Whisk together the oil, milk, and egg. Blend the mixtures together. Add the walnuts and mint. Bake in greased bread pans in the preheated oven for 50 to 60 minutes. Cool and slice. Ages and freezes well.

Rosemary Fruit Punch

46-oz. can pineapple juice
1/2 c sugar
5 t fresh rosemary
1 1/2 c lemon juice
1 liter bottle pale-dry ginger ale
2 c water
Fresh lemon slices and fresh sprigs of rosemary

Make a concentrate by bringing to a boil 1 c of the pineapple juice, the sugar, and rosemary. Decrease heat and simmer for 5 minutes. Strain and cool. To serve, add the concentrate to the remaining pineapple juice, the lemon juice, and water. Pour into a punch bowl over ice and add the ginger ale. Float fresh lemon slices and rosemary sprigs on top. Serves 16