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Welcome in Spring with this Delicious Menu
Mimosas
Salmon Spread
Shrimp-Stuffed Avocados
Old Fashioned Cream of Tomato Soup
Broiled Honey-Lemon Haddock
New Peas and Potatoes
Country Corn Sticks
Tina's Fruit Medley

MIMOSAS
Welcome in Spring with a cheery goblet full of bubbly Mimosas!
Prep.Time: 5 minutes
For 1 glass, you will need:
3 ounces Champagne -- chilled
3 ounces orange juice
1 dash Grand Marnier
Fresh mint sprigs to garnish
Pour orange juice into a large chilled wine glass. Slowly pour in the champagne, stirring gently. Top with a dash of Grand Marnier and garnish with mint sprigs.
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SALMON SPREAD
A particularly elegant appetizer for a special occasion, this recipe is by Trudy Pence who published it in the now-long-gone "Shenandoah Seasons" newsletter in March, 1998
2 cups cooked fresh salmon or high-quality canned
2 tablespoons horseradish
1 tablespoon minced fresh garlic
1 tablespoon fresh lemon juice
1 tablespoon minced fresh parsley
1/4 cup low-fat mayonnaise
GARNISH:
1 lemon -- sliced
1 teaspoon drained capers
Fresh parsley
Melba toast rounds or other good crackers
Mix all ingredients except garnishes together gently. Cover and refrigerate several hours or overnight. Mound spread in center of tray with toast or crackers around it. Garnish with lemon slices and parsley around the base of the spread. Top with capers.
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SHRIMP-STUFFED AVOCADOS
These are beautiful, refreshing, and especially yummy! Serve as appetizers, luncheon entrees, or dinner first course.
Serves: 4
Prep.Time: 30 minutes
1 cup peeled, deveined, and cooked small shrimp
1/4 cup finely diced celery
1/4 cup finely diced cucumber
3 tablespoons thinly sliced green onions
1 tablespoon fresh lemon juice
Coarse salt & fresh ground black pepper -- to taste
3 tablespoons mayonnaise
Dash hot pepper sauce
2 avocados
Lettuce or other greens
1 lemon -- cut in wedges
Chopped cilantro or parsley to garnish
In a medium bowl, combine shrimp, celery, cucumber, green onions and lemon juice; salt and pepper to taste and mix gently. Stir hot pepper sauce into mayonnaise and add to shrimp mixture; mix gently. Cut avocados in half; remove and discard pits. Rub cut surfaces of avocados with a little lemon to prevent discoloring. Place avocado halves on lettuce or other greens; fill with shrimp salad, garnish with cilantro or parsley and serve with lemon wedges.
NOTE: Jumbo lump crab meat or lobster meat may be substituted for shrimp if desired.
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OLD-FASHIONED CREAM OF TOMATO SOUP
Spring might be here, but in many parts of the cocuntry, it's not all that warm. If you're chilled, this is a terrific comforting warmer-upper! Serve with tossed green salad and Cheddar Crackers for a great lunch.
Serves: 8
Prep.Time :20
2 cans Diced Tomatoes (16-oz.) with juice
1 cup Chicken Broth
1/4 cup Butter or margarine
2 tablespoons Sugar
2 tablespoons finely chopped Onion
1/8 teaspoon Baking Soda
2 cups Heavy Cream
In a large heavy saucepan, combine tomatoes, broth, butter, sugar, onion and baking soda; mix well. Cover and simmer 1 hour. Slowly heat cream in a double boiler; simmer but DO NOT BOIL. Gradually stir cream into tomato mixture and serve immediately.
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BROILED HONEY-LEMON HADDOCK
Great if you're on a diet, observing Lent, or if you just want something light and refreshing on the first day of Spring!
Serves: 4
Prep.Time :15 + marinating time
1-1/2 pounds Haddock Fillets, cut in 4 serving pieces
3 tablespoons Lemon juice
2 tablespoons Soy Sauce
2 tablespoons Vegetable Oil or Canola oil
1 tablespoon Honey
2 tablespoons grated Onion
1 clove Garlic -- minced
Place fish in a shallow glass dish. In a small bowl, combine remaining ingredients; pour over fish. Cover and refrigerate 1-2 hours, turning once. Bring fish to room temperature, about 20 minutes; place on a greased rack and broil pan. Broil 4 inches from heat, brushing often with marinade, 7-8 minutes or until fish flakes easily with a fork. Serve immediately.
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NEW PEAS AND POTATOES
This a wonderful accompaniment to the broiled haddock.
Serves: 4
Prep.Time: 30 minutes
1 1/2 pounds small new red potatoes, in skins -- quartered
2 cups barely cooked fresh or frozen green peas -- drained
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 1/2 cups milk
Salt and pepper to taste
Dash each of ground nutmeg and cayenne
Cook potatoes in boiling salted water about 15 minutes or until tender; drain. Add peas to potatoes; set aside. In a small saucepan, melt butter; add flour and cook and stir 2-3 minutes or until well blended. Gradually stir in milk; cook and stir over medium heat 5-7 minutes or until slightly thickened. Season with salt, pepper, nutmeg and cayenne; pour over potatoes and peas and mix gently. Heat vegetables over low heat until heated through; serve hot.
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COUNTRY CORN STICKS
Really yummy country-style corn sticks that are easy and quick to make since you can use your blender. And it's best to use a cast-iron cornstick pan.
Yields 12 corn sticks
Prep.Time: 20 minutes + 25 minutes baking
1 cup all-purpose flour
3/4 cup yellow cornmeal
3 teaspoons baking powder
1 teaspoon salt
2 eggs
cup milk
2 teaspoons sugar
4 tablespoons shortening
Preheat oven to 400 degrees; grease a 12-stick corn-stick pan. Sift flour, cornmeal, baking powder and salt into a mixing bowl. In a blender, combine eggs, milk, sugar and shortening; blend 15-20 seconds or until smooth. Pour blended mixture over dry ingredients; stir lightly until only just combined. Spoon mixture into prepared corn-stick pan; bake 20-25 minutes or until crisp and golden brown.
NOTE: You can also make plain cornbread by baking mixture in a greased 9-inch square baking pan.
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TINA'S FRUIT MEDLEY
A friend's sister sent me this a few months ago, and I think it's a perfect Spring-y ending to a perfect Spring-y brunch, lunch, or dinner (or any time for that matter!). And, you don't need to worry about trying to find fresh fruit so early in the year.
Serves: 12
Prep.Time: 10-15 minutes
1 can peach or apricot pie filling (21 oz.)
2 cans fruit cocktail (15 oz.each) -- drained
1 can pineapple chunks (20 oz.) -- drained
1 can mandarin orange sections (15 oz.) -- drained
2 medium firm bananas -- sliced
In a large bowl, combine pie filling and canned fruits. Cover and refrigerate. Stir in bananas just before serving.
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Copyright 2008 Carol Stevens, Shaboom's Kitchen, All Rights Reserved