"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Brunch/LUNCH Recipe

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This recipe for Brunch/LUNCH is from MARIAN'S WAY 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

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Start with the hors d'oeuvre...

Pimento Cheese stuffed in celery or on melba rounds **





...for the main


Salmon patties (pg. 153, Alternate for Company, Marian's Way)
Dill Sauce (Pg. 218, Marian's Way)
Baby greens salad with Horseradish Vinegrette

Wine Choice: California Chardonney or light red like a Pinot Noir



... and dessert -- Aged Gouda cheese with a multi-grain baguette

Directions:
Directions:


** Indicate this recipe is in this cookbook.


The pimento cheese can be made well in advance of your lunch and kept in the refrigerator. Bring it back to room temperature before using.

The dill sauce and the horseradish vinegrette can be made a couple of days before as well.

 

 

 

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