Recipe(tried): Mother's Day 2002 Menu... Poulet Francais, Florida Sunshine Glazed Carrots, Minted Orzo and Lentil Salad, Debbi's Award Winning Peaches and Cream Pie

Hello Everyone,

Well Mother's Day is right around the corner...I already have my Mama's beautiful gift packed for her. I know she will enjoy it very much...I got her two very colorful French picture frames of a rooster, the colors are very vivid and just perfect for her new kitchen! She will be very surprised...

To celebrate her day, I decided on a light menu of Chicken Francais, Asparagus with a delicate Bernaise Sauce, Glazed Carrots and a cold Minted Orzo & Lentil Salad. A delicious Peaches and Cream Pie will end the day! I know she will enjoy her dessert with a nice cup of coffee under the trees as we watch sunset and talk about many things that have happened this year. It is quite amazing to me that almost half of the year has gone by!

Here's wishing all the glorious Mothers in our world a wonderful and peaceful day...may you all be surrounded with loving family and much happiness! Mothers are so very unselfish, always thinking of their brood and their husbands before themselves. Where would we all be without the nurturing of our own Mother? We are who we are because of Mother...treasure her! Happy Mother's Day to All!! Gina

Poulet Francais

Serves 4

1/2 cup all-purpose flour
2 eggs, beaten together with 1/4 c. water
2 skinless, boneless chicken breasts, each cut in half
1/2 cup white wine
2 cups chicken broth
1 teaspoon chopped fresh parsley
salt and pepper to taste
McCormick's Montreal Seasoning for Chicken
1/4 cup butter
2 tablespoons fresh lemon juice
1 teaspoon cornstarch
3 T. olive oil

Put each chicken breast half between some plastic wrap. Gently pound them thin with a wooden mallet. Sprinkle both sides with McCormick's Montreal Seasoning for Chicken. Then dredge chicken with flour, then beaten eggs. Heat oil and saute in a large skillet until almost cooked through. Drain on paper towels.

Preheat oven to 300 degrees F. In a medium saucepan, combine the wine, 1 1/2 cups of broth, parsley, salt and pepper to taste, butter, and lemon juice over medium low heat. Add the cornstarch together with the remaining 1/2 c. chicken broth and whisk well to blend. When butter has melted, whisk in cornstarch mixture until sauce thickens slightly. Place chicken in a 9x13 inch baking dish and pour sauce over all. Bake for about 10 to 15 minutes, or until chicken is cooked through and juices run clear.

Florida Sunshine Glazed Carrots
Serves 6

6 carrots, peeled and sliced
2 tsp. sugar
1/2 tsp. ground cinnamon
1 tsp. ground corriander
1/4 tsp. allspice
1/2 stick (1/4 cup) butter
salt and pepper to taste
2 Tbsp. fresh orange or tangerine juice

Place the carrots in a saucepan, cover barely with water and bring to a boil. Reduce heat and simmer 10 minutes. Rinse under cold water and drain.

Stir the sugar and spices together and set aside.

Melt the butter in a skillet, stir in the carrots and the citrus juice. Sprinkle with the sugar mixture and cook over med. heat till carrots are glazed and sauce is slightly thick. Season with a pinch of salt and pepper.

Minted Orzo and Lentil Salad

6 cups water
1 T. salt
1 1/4 cups orzo
6 T olive oil
3/4 cup brown lentils
1/4 cup red wine vinegar
3 garlic cloves, minced
salt and pepper to taste
1/2 cup finely chopped mint
1/2 cup finely chopped dill
1 small red onion diced
10 oz. feta, crumbled
3/4 cup kalamata olives, chopped

Boil water. Add orzo and salt. Cook 5-8 minutes. Drain and toss with 1 tablespoon oil. Cover and cool in fridge 1-24 hours.

Rinse lentils. Drain and in saucepan over high heat with water covering 2" over beans, bring to a boil. Reduce to low and simmer uncovered 15-20 minutes. Drian immediately and set aside to cool.

In large bowl, whick together remaining 5 tablespoons olive oil, vinegar, garlic, salt and pepper. Add orzo, lentils, mint and dill, onion, feta, and olives. Toss and mix well. Serve at room temperature. Serves 6-8

Debbi's Award Winning Peaches and Cream Pie

3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 (3.12 ounce) package cook and serve vanilla pudding mix
3 tablespoons butter, softened
1 egg
1/2 cup milk
1 (29 ounce) can sliced peaches, drained and syrup reserved
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar

1 tablespoon white sugar
1 teaspoon ground cinnamon

Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.

In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.

In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.

Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.