Recipe(tried): Party For 99 Year Old Grandmother - Menu & Ideas for Windella.

This is going to be an unforgettable occasion. Could you bring some longtime ago photos of your grandmother & related family? Ask her what she always coveted in terms of an art piece or a beautiful porcelain & be sure to buy it with the help of other family members. Wrap it beautifully, best if professionally, & present her with this unforgettable gift. Present her with a beautiful doll, preferably an antique. Women always love dolls!

Here I am suggesting a health conscious Menu. If she can drink, be sure to open a couple of champagne bottles, Dom Perignon if possible & toast her in crystal champagne glasses.

Don't forget to play music from The Big Bands era. I personally love Frank Sinatra & Bing Crosby.

I am sure she will have a great unforgettable birthday

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BANANA NUT BREAD

1 3/4 cup flour
1 1/4 tsp baking powder
1/2 tsp baking soda
2/3 cup sugar
1/3 cup shortening
2 eggs
2 tbsp milk
1 cup mashed banana
1/4 cup chopped nuts, optional

Preheat oven to 350 degrees F. Lightly grease an 8x4x2-inch loaf pan.

Stir together; flour, baking powder, baking soda, and 3/4 tsp salt: set aside.

In a mixing bowl, beat sugar and shortening with an electric mixer, scraping sides often. Add eggs, one at a time, and the milk, beating until smooth after each addition. Add flour mixture and banana alternately to creamed mixture, beating until smooth after each addition. Fold in nuts. Turn batter into prepared pan.

Bake at 350 degrees F for 60-65 minutes. Cool in pan 10 minutes. Remove from pan and cool.

Source: unknown

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CHICKEN AND MUSHROOM CASSEROLE

8 chicken pieces, skin removed
1/4 tsp lemon pepper
1/4 cup water
1 small thinly sliced onion
1/2 cup sliced mushrooms
1/2 tsp dried rosemary
1/2 tsp thyme
1/2-cup low salt chicken broth
2 tbsp cornstarch
1/2 cup dry white wine

Spray non-stick fry pan with pam and heat on high.

Sprinkle chicken with lemon pepper and brown in a skillet. Transfer chicken to shallow casserole dish.

Place onions and mushrooms in fry pan. Add 1/4 cup water and saute until onions are limp.

Add chicken broth, rosemary, and thyme to onion mix. Blend cornstarch with wine. Add to broth and stir well until thick. Pour sauce over chicken.

Cover and bake in preheated oven (350*) for 50 min or until juices run clear.

Serve over brown rice or pasta.

4-5 SERVINGS
adapted from an unknown source.

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MEDITERRANEAN SALAD

2 cups rice, cooked and cooled
3/4 cup English cucumber, sliced
3/4 cup tomatoes, diced
3/4 cup red pepper, diced
1/3 cup red onion, diced
1 cup feta cheese, crumbled
1/3-cup Kalamata olives, pitted
FOR THE DRESSING:
1/3-cup olive oil
1/4 cup red wine vinegar
2 garlic cloves, minced
1 tsp dried oregano
1 tbsp lemon juice
1/2 tsp salt
1/2 tsp pepper

In a large bowl, combine cooked rice with all diced ingredients, cheese, and olives.

In another bowl, combine dressing ingredients. Pour dressing over rice/vegetable mixture. Toss well and refrigerate. Serve when chilled.

Source: unknown

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PICNIC POTATO SALAD
(Heart Healthy Recipe)

1 pound whole tiny new potatoes, scrubbed
1/4 cup light dairy sour cream
1/4 cup plain low-fat yogurt
1/2 cup chopped red and/or yellow sweet pepper
1/4 cup thinly sliced celery
1/4 cup bite-size strips of carrot
1/4 teaspoon salt
1/8 teaspoon ground white pepper

Cook potatoes in boiling water in a covered medium saucepan about 15 minutes or until just tender. Drain well; cool slightly. Quarter potatoes.

Meanwhile, for dressing, combine the sour cream, yogurt, sweet pepper, celery, carrot, salt, and pepper in a large bowl. Gently stir potatoes into dressing. Cover and chill for 4 to 24 hours. If the potato salad seems thick after chilling, gently stir in 1 tablespoon milk before serving.

Makes 6 side-dish servings.
adapted from Source: Better Homes and Gardens

Food exchanges: 1/2 vegetable, 1 starch.

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VERY BERRY ICE
(Heart Healthy recipe)

2 cups frozen strawberries or raspberries*
1 1/2 cups water
1/2 cup honey
2 tablespoons lemon juice

Partially thaw frozen berries by setting them out in a bowl at room temperature just until slightly icy (about 20 minutes); do not drain thawed berries.

In a blender container combine berries, water, honey, and lemon juice. Cover and blend on high speed about 1 minute or until mixture is smooth. Pour into an 8x4x2-inch loaf pan.

Cover pan with foil. Place pan in the freezer and freeze about 6 hours or until mixture is firm. Remove pan from freezer about 15 minutes before serving. Use an ice-cream scoop or spoon to scoop or scrape ice into serving bowls.

Makes 6 servings.
adapted from Source: Better Homes and Gardens

*Note: You can use fresh strawberries or raspberries, if you like. Gently rinse fresh berries in a colander and drain. Remove stems and hulls from fresh strawberries with a table knife.

Serve the Berry Granita with slices of the birthday cake.