Mother's Day Recipes
From Soul Food Advisor!

Welcome to Soul Food Lover’s Newsletter

What’s Inside This Issue
Volume 039

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Welcome New Friends
Great E-Book
Great Mother's Day Recipes On the Go
Mother's Day Cooking Center!
Link to Your Gift
Soul Food Resource Center

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Welcome New Friends, Thank You for Joining Us!

Thanks to all of you for joining us. We invite you to send comments, suggestions, and ideas on what you would like to see in this newsletter.

Also, if you have recipes or cooking stories you want to share, please feel free to do so. We love to include your recipes in this newsletter. Send them directly to Cassandra at Contact Us!

Again, welcome, sit back, relax, and enjoy this newsletter.

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How to be Your Own Best Cook

This e-book is still available. Download your free copy and tell your friends to do the same! Try it, you have nothing to lose. Your E-Book

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Mother's Day Recipes On the Go

These recipes are quick and easy and are perfect to take to a buffet or Mother's Day dinner. They offer variety and color to the table and will be a welcome treat for all. To all mothers, Happy Mother's Day!

Fresh Strawberry Upside Down Cake


2 cups crushed fresh strawberries
1 (6 ounce) package strawberry flavored gelatin mix
3 cups miniature marshmallows
1 (18 ounce) package yellow cake mix, batter
prepared as directed on package

Preheat an oven to 350 degrees F (175 degrees C). Spread crushed strawberries on the bottom of a 9x13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows.

Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes.

Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator.

Mother's Sweet Pea Salad


1/3 cup mayonnaise
1/4 teaspoon dry mustard
1/4 teaspoon sugar
1/4 teaspoon salt
Dash pepper
1 cup diced cooked salad potatoes
1 cup frozen peas, thawed
1/2 cup chopped sweet pickles
1 hard-cooked egg, chopped
1 cup shredded lettuce

In a bowl, combine mayonnaise, mustard, sugar, salt and pepper. Add potatoes, peas, pickles and egg; mix gently. Chill. Serve over lettuce.

Mother's Applesauce Muffins


4 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground allspice
2 teaspoons baking soda
1 cup butter or margarine, softened
2 cups sugar
2 eggs
2 cups applesauce
2 tablespoons vanilla extract
1 cup raisins, optional

In a bowl, combine flour, cinnamon, allspice and baking soda; set aside. In a mixing bowl, cream butter and sugar. Beat in eggs, applesauce and vanilla; stir into dry ingredients just until moistened. Fold in raisins.

Fill greased or paper-lined muffin cups three-fourths full. Bake at 350 degrees F for 20-25 minutes or until muffins test done. Cool in pan 10 minutes; remove on to a wire rack.

Shrimp Ramakis


24 jumbo shrimp, peeled and deveined
1 1/2 cups bottled teriyaki sauce
1 pound bacon strips, cut in half
1 (8 ounce) can whole water chestnuts, drained
24 wooden toothpicks

In a glass bowl, toss shrimp with teriyaki sauce. Cover with plastic wrap and let marinate in the refrigerator for one hour. Adjust oven rack to the middle setting and set oven to preheat.

Remove shrimp from marinade and place each on a half strip of bacon with a water chestnut. Roll and secure with a toothpick, then place onto a broiler pan approximately 1/2 inch apart from each other. Discard remaining marinade.

Broil ramakis for 5 minutes on each side, or until the shrimp is pink and the bacon is cooked (keep the oven door ajar and watch carefully). Drain on paper towels and serve immediately.

Recipes are from AllRecipes.

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Let's Get Acquainted!

If you're not familiar with this newsletter or Soul Food Advisor.com, just go to the web page below and brouse around. We have a great Recipe Center along with original soul food articles and a popular Soul Food News Center with a Dessert Recipe Feed that loads new and delicious recipes twice a day--24/7. You just may find something that you like. Soul Food Site Map

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Mother's Day Cooking Center

Below are Mother's Day menus and recipes for breakfast, brunch, and dinner:

Mother's Day Menus for her special day:
Mother's Day Menus

Mother's Day Recipes for her special day:
Mother's Day Recipes

Want to share your favorite Mother's Day Menu and cooking story, then visit us here:
Your Mother's Day Story

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Cassandra's Cooking Tips

· When making your summer salads and desserts, make sure all ingredients are fresh.

· Watch expiration dates on seasonings and make sure they have not expired before using them.

· Plan to prepare as many dishes are possible before your meal to cut down on rushing later.

Visit us next month for more exciting cooking tips.

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LINK TO YOUR GIFT

As promised, here is your gift for subscribing - New Trends in Soul Food cooking. The report is password protected. The password is soul-food-trend. Just click the link below; then enter password. Enter password exactly as listed.

Your Gift for Subscribing

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SOUL FOOD RESOURCE CENTER

Make sure you check out our Resource Center. A wealth of information at your fingertips.

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Until Next Time!


Cassandra Harrell is an avid soul food lover and the author of the new Soul Food Lovers’ Cookbook with 250 easy-to-follow soul food and southern recipes from three generations of Southern cooks. Throughout the cookbook you’re find helpful cooking tips and fun recipe stories about the dish.

Cassandra Harrell
Editor & Soul Food Advisor
(c) Copyright 2010
Soul Food Advisor