Here’s a suggestion for an easy but tasty menu to serve for mom on her Special Day:

EGG & CHEESE SOUFFLE, pg. 137

If mom likes seafood, add bay shrimp or crabmeat as suggested in

Recipe or you could use recipe as is with the onions and add finely

Diced ham.

COWBOY COFFEECAKE, pg. 142

To make this preparation more stress-free, mix together the dairy

Ingredients the night before.  In the morning, add “wet” ingredients.

You can bake these together at 350 degrees, just put the coffeecake

In oven about 10 minutes before soufflé.

NATALIE’S FRUIT SALAD, pg. 129

A photo of this salad is in the picture on the Section guide for Salads.

It also can be made the night before, in fact it will be better.  If

Peaches aren’t yet in season, just use frozen ones.  They would be

much better than canned.

For the Mother’s Day gift, in additional to a floral bouquet for the table, of course, consider buying mom a footed glass bowl similar to the one in the photo and tie a pretty bow around the footed stem!