On Mother’s Day, why not treat Mom to a home-cooked dinner, complete with dessert? A day away from the kitchen is one of those Mother’s Day gifts that just can’t miss. For suggestions, check out the recipes below from Recipes Remembered, a publication of the Star Journal.
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Lemon-Marinated Pot Roast
1 (4-lb.) beef chuck pot roast, cut 11/2 inches thick
1 tsp. grated lemon peel
1/2 c. lemon juice
1/3 c. cooking oil
2 T. sliced green onion with tops
4 tsp. sugar
11/2 tsp. salt
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
1/8 tsp. pepper
Score fat edges of roast. Place meat in shallow baking dish. Combine remaining ingredients and pour over roast. Cover; let stand 3 hours at room temperature or overnight in the refrigerator, turning roast several times. Remove roast from marinade, reserving marinade. Pat excess moisture from roast with paper toweling. Grill roast over medium-hot coals, 17 to 20 minutes on each side. Heat reserved marinade and pour over roast before serving. Serves 6 to 8.
Tomatoes A La Provencal
(Tomatoes Baked with Bread Crumbs and Garlic)
6 firm ripe tomatoes
1 c. dry white bread crumbs, not too fine in texture
1/2 c. finely chopped fresh parsley
1 T. finely cut fresh basil or 2 tsp. dried basil, crumbled
1 lg. clove garlic, finely chopped
Freshly ground black pepper
1/3 to 1/2 c. olive oil
Cut tomatoes in half crosswise. With a finger or handle of a teaspoon, scoop out the seeds. Sprinkle inside of tomatoes with salt and turn them upside down to drain on paper towels. Preheat oven to 375o. In large mixing bowl, stir together bread crumbs, parsley, basil, garlic, 1 teaspoon salt and a few grindings of pepper. Add enough olive oil to moisten the stuffing, but still leave it crumbly. Fill each half with about 2 tablespoons of crumb mixture, patting it in and letting it mound a little in the middle. Arrange tomato halves in one or two lightly oiled baking dishes; do not crowd them. Sprinkle a few drops of oil over each. Bake in upper third of oven 20 to 30 minutes, or until tomatoes are tender but not limp. With a wide metal spatula, transfer them to a heated platter and serve hot. Or chill and serve them cold, sprinkled with chopped parsley. Serves 6.
Key Lime Pie
11/2 c. graham cracker crumbs
1/2 c. sugar
4 T. (1/2 stick) butter, melted
2 (14-oz.) cans condensed milk
1 c. Key lime or regular lime juice
1 c. sour cream
2 T. powdered sugar
1 T. lime zest
Preheat oven to 375o. In bowl, mix the graham cracker crumbs, sugar and butter with hands. Press mixture firmly into a 9-inch pie pan and bake until brown, about 20 minutes. Remove from oven and allow to cool to room temperature. Lower oven temperature to 325o. In separate bowl, combine condensed milk, lime juice and eggs. Whisk until well blended and place filling in cooled pie shell. Bake 15 minutes and allow to chill in the refrigerator for at least 2 hours. Combine sour cream and powdered sugar and spread over the top of the chilled pie, using a spatula. Sprinkle lime zest as a garnish on top. Serve chilled.