Mother’s Day Dinner

By Winnifred and Ann Jardine

Seafood Salad

2 (6-ounce/170 g.) cans small, deveined shrimp

1 tablespoon lemon juice

2 cups shredded cabbage

1 cup chopped celery

3/4 cup mayonnaise

2 tablespoons vinegar

2 tablespoons cream

1 tablespoon dried parsley or 2 tablespoons fresh parsley

1/2 teaspoon onion powder

1/2 teaspoon celery salt

1/2 teaspoon sweet basil

crisp lettuce leaves

Rinse and clean shrimp; cover with ice water and add lemon juice. Chill for 20 minutes, then drain. Toss shrimp with cabbage and celery; cover and refrigerate. Combine remaining ingredients for dressing; cover and refrigerate. When time to serve, toss dressing with shrimp and vegetables. Serve on lettuce leaves.

Makes 6 to 8 servings.

Parmesan Toast Triangles

6 slices bread

soft butter or margarine

6 heaping teaspoons parmesan cheese

Turn on broiler. Butter bread generously. Sprinkle one teaspoon of cheese evenly over each slice. To make triangles, cut each slice diagonally. Place triangles slightly apart from each other on cookie sheet and broil until light brown (2 to 3 minutes). Watch carefully so that triangles don’t burn.

Apricot Upside-Down Cake

1/4 cup butter or margarine

1/2 cup brown sugar, packed

3 1/2 cups apricot halves, drained

2/3 cup maraschino cherries, drained

1 package yellow cake mix

Heat oven to 350ºF. (180ºC.). In oven melt butter in 9″ x 9″ (23 cm. x 23 cm.) pan. Remove pan from oven and sprinkle brown sugar evenly over butter. Arrange apricot halves, round side down, evenly in pan. Tuck maraschino cherries in between apricot halves. Prepare cake mix as directed on package. Pour half the batter (about 2 1/2 cups)* evenly over fruit in pan.

Bake cake for 35 to 45 minutes or until toothpick inserted in center comes out clean. Carefully invert pan at once over serving plate. (Be careful not to let juice spill on you.) Serve cake warm or cool, plain or with whipped cream.

Makes 9 servings.

Illustrated by Colleen Hinckley