Bon Appétit

Love to All Mothers

By Scarlett Cook

Whether you were raised by your own mother or grandmother or auntie there is a strong female in your past. These women imparted knowledge, values, discipline and love to you that makes you the person you are today. So take a minute and thank her if she is still in your life and if not send a prayer to her and say thank you. So honor these females and remember what they taught you.

Broiled Shrimp Serves 4 Parmesan Herb Bread Serves 6 – 8

1 3/4 – 2 Pounds fresh shrimp, unpeeled 2 Stalks celery, chopped 1 Clove garlic, chopped 2 Lemons, cut in half 3/4 Cup butter, cut into cubes 2 Tablespoons freshly ground black pepper 1 Tablespoon Worcestershire 2 Teaspoons salt 1 Teaspoon hot sauce

Wash shrimp thoroughly and place in a large shallow pan. Add celery and garlic. Squeeze the juice from both lemons over top. Dot shrimp with butter and sprinkle with pepper, Worcestershire, salt and hot sauce. Place shrimp under broiler until butter melts and shrimp start to turn pink; stir once or twice. Reduce oven temperature to 350° and cook until shrimp are done 10 – 15 minutes; do not overcook.

This dish tastes even better cooked and reheated but don’t overcook.

Crunchy Cauliflower Salad Serves 4 – 6

1 Medium head cauliflower 1/2 Cup sliced radishes 1/2 Cup chopped green onions 1 Small can sliced water chestnuts, well drained 3/4 Cup sour cream 3/4 Cup Mayonnaise 2 Tablespoons caraway seeds 1 Package ranch salad dressing mix

Wash cauliflower and break into flowerets. Combine cauliflower, radishes, green onions and water chestnuts in a medium mixing bowl. Stir together sour cream, mayonnaise, seeds and dressing mix. Pour over vegetables and stir well. Cover and chill at least 4 hours before serving. 1 1/2 Cups Bisquick 1 Tablespoon sugar 1 Tablespoon minced onion 1 Egg, beaten 1/4 Cup milk 1/4 Cup white wine or apple juice 1/2 Teaspoon dried oregano 1/2 Cup grated Parmesan cheese

Preheat oven to 400°. Grease 8” round cake pan. Combine Bisquick, sugar, onion, egg, milk, wine (or juice) and oregano. Spread in prepared pan. Sprinkle cheese over dough and bake for 20 minutes or until toothpick inserted in center comes out clean. Cut into wedges to serve.

Chocolate Pecan Pie Serves 6

3/4 Cup chopped pecans 4 Teaspoons bourbon 3 Eggs, well beaten 1 Cup sugar 3/4 Cup light corn syrup 1/4 Cup butter, melted 1/4 Teaspoon salt 1 Teaspoon vanilla 1/2 Cup semisweet chocolate chips 1 unbaked 9” pie shell

Preheat oven to 375°. Combine pecans and bourbon and set aside. Combine eggs, sugar, corn syrup, butter, salt and vanilla. Stir in chips and pecans. Pour into pie shell and bake 55 – 60 minutes.