Last fall when I began to think about Christmas shopping and what gifts I needed to purchase, I really wanted to work at being creative with gifts for our mamas.
Steve and I are very fortunate to have the sweetest moms in the world. They do so much for us and our children, and I wanted to do something a little out of the ordinary.
I had received a brochure from the Bologna Center on the campus of Delta State University giving the line up for this year's programs they would be hosting.
When I saw the springtime Sunday afternoon performance of 100 Years of Broadway, I knew that would be the perfect gift for both of them.
Both of our mothers have a great love for music and have beautiful soprano singing voices.
As a child, I can remember Mama singing in church and even going with her to weddings where she would sing solos during the ceremony.
Steve's mom would also sing in church, and their entire family would often sing on occasions.
I think Steve shied away from the microphone as he does now when leading our Sunday church services.
Neither one of us was passed the musical gene from our mothers, but we sound great in the shower or in the car when no one else is listening.
The tickets were ordered and wrapped in Christmas wrapping paper with a note attached to save the date for a matinee and dinner.
The weather had been beautiful the week before the performance.
But as we left for Cleveland, rain set in along with sleet and some hail.
We didn't let the inclement weather dampen our spirits and thoroughly enjoyed spending the day together.
Five performers who had been on the Broadway stage sang for two hours, and they were wonderful.
I watched as our mamas would begin to smile when certain songs were sung as they commented about that song being a particular favorite.
After a leisurely dinner at an Italian restaurant, we escorted our moms home.
They told us that every year they wanted the very same Christmas present. The only surprises would be what we were going to see and where we would eat!
Steve and I commented on what a great day we had shared together.
We live in such a busy world, and we often don't stop to take time to share time with the people we love and mean the most to use. If you do, you'll be glad you did.
We will be having Easter Sunday lunch at our house this year.
Today I am including some of the recipes I will serve. Hope you enjoy them.
Thanks for reading.
PINK EASTER SALAD
1 can sweetened condensed milk
1/3 cup lemon juice
1 (8 ounces) crushed pineapple, well drained
1 can cherry pie filling
1 large carton Cool Whip
1 cup chopped pecans
1 (11 ounces) can mandarin oranges, well drained
1 cup miniature marshmallows
Beat condensed milk with lemon juice until thickened.
Add remaining ingredients, mixing well.
Chill overnight before serving.
This is so good it could even be served as a dessert!
ASPARAGUS WITH WARM BACON DRESSING
6 slices bacon
4 tablespoons sliced green onions
4 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1 teaspoon grated lemon zest
1 pound fresh asparagus
In a large skillet, cook bacon until crisp.
Remove bacon, reserving drippings in the skillet.
Drain bacon on paper towel; cool, crumble and set aside.
Add green onions to bacon dripping and cook until tender. Remove from heat and let cool slightly.
In a medium bowl, combine green onion with drippings, vinegar, mustard and lemon zest; whisking until blended.
In a large deep skillet, add enough water to fill to within 2 inches of rim; bring to a boil and add asparagus.
Cook for 3-5 minutes or until crisp tender. Drain well.
Serve asparagus with warm dressing, and top with crumbled bacon.
PEACH GLAZED HAM
3 cups peach nectar
1 teaspoon ginger
½ cup lemon juice
4 cloves minced garlic
¼ cup Dijon mustard
1 cup brown sugar
1 (12 to 14 pounds) precooked ham
1 large can peach halves, drained or 3 fresh peaches, halved
Simmer nectar, ginger, lemon juice and garlic for 20 minutes.
Rub the mustard and then the brown sugar on the ham.
Pour glaze in the bottom of your roasting pan, along with the peach slices.
Place ham on rack over peaches and marinade.
Bake at 350 degrees for 1½ hours; glaze ham with peach marinade every 20 minutes.
LEMON DROP TRIFLES
1 lemon wedge
1 cup finely crushed lemon drop candies
1 (1 pound) prepared angel food cake, cut into cubes
½ cup limoncello or other lemon liquor
1½ cups heavy whipping cream
2 tablespoons fresh lemon juice
1 (10 ounces) jar lemon curd
Moisten the rims of 10 individual dessert or martini glasses with lemon wedge.
Place crushed lemon drops on a small shallow plate. Holding glasses at an angle, roll rims of glasses in crushed candy.
Arrange cake cubes in serving glasses.
Sprinkle evenly with desired amount of liquor.
In a medium bowl, combine cream, lemon juice and lemon curd; whisk until smooth.
Drizzle cream mixture over cake.
Chill up to 30 minutes.
Garnish with remaining crushed lemon drops.
•Contact Lee Ann Flemming at lafkitchen@hughes.net.
