Recipes From Louise
By Louise McClain Special to The True Citizen

There's really no way we can thank our mothers for all they do for us. But, to honor your mother this Mother's Day why don't you prepare a meal that she would enjoy without having to cook it herself.
Broccoli Raisin Salad
4 cups fresh broccoli florets (1 medium
bunch)
¾ cup golden raisins
1 small red onion, chopped
½ cup mayonnaise or salad dressing
1 TBSP white vinegar
2 tsp. sugar
3 bacon strips, cooked and crumbled

In a large bowl, combine the broccoli, raisins and onion. In a small bowl, combine the mayonnaise, vinegar and sugar. Pour over broccoli mixture; toss to coat. Sprinkle with bacon. Refrigerate for at least 2 hours before serving. Yield: 6 servings.
Glazed Pork Tenderloin
¼ tsp. salt
¼ tsp. pepper
1 pork tenderloin (1 lb.)
2 sprigs fresh rosemary
½ cup pineapple preserves
1 tablespoon prepared horseradish

Combine salt and pepper; rub over pork. Place in a 13-in. x 9-in. x 2-in. baking pan coated with cooking spray. Place one sprig of rosemary under the pork and one on top. Bake, uncovered, at 425° for 10 minutes. Meanwhile, in a saucepan, heat preserves and horseradish until preserves are melted; stir until blended. Remove top rosemary sprig. Brush pork with ¼ cup pineapple sauce. Bake 10-20 minutes longer or until meat thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with the remaining sauce. Yield: 4 servings.
Classic Cornbread Dressing
½ cup butter or margarine
1 cup chopped onions
1 cup chopped celery
6 cups cornbread
4 cups crumbled toasted biscuits or dry
bread cubes
½ cup chopped fresh parsley
2 tsp. dried sage leaves
½ tsp. dried thyme leaves
½ tsp. pepper
4 cups chicken broth

Heat oven to 375 degrees F. Grease 13x9-inch (3-quart) baking dish or pan. Melt butter in large skillet over medium-high heat. Add onions and celery; cook until tender, stirring occasionally. In large bowl, combine onion mixture with all remaining ingredients; mix well. Spoon into greased baking dish. Bake at 375 degrees F. for 45 to 50 minutes or until golden brown.
Easy Chocolate Sheet Cake
½ cup buttermilk

1 tsp. baking soda
¼ cup unsweetened cocoa powder
1 cup water
½ cup butter or margarine
½ cup vegetable oil
1 tsp. vanilla
2 eggs, slightly beaten
2 cups all-purpose flour
2 cups sugar
Frosting:
¼ cup unsweetened cocoa powder
½ cup butter or margarine
¼ cup milk
1 tsp. vanilla
4 cups powdered sugar

Heat oven to 400 degrees F. Grease and flour 13x9-inch pan. In small bowl, combine buttermilk and baking soda; mix well. In medium saucepan, combine ¼ cup cocoa, water, ½ cup butter and oil. Bring to a boil over medium heat, stirring constantly.

Remove from heat; stir in buttermilk mixture and 1 teaspoon vanilla. Add eggs; blend well. Add flour and sugar; mix well. Pour batter into greased and floured pan.

Bake at 400 degrees F. for 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 1 hour or until completely cooled. In medium saucepan, combine ¼ cup cocoa, ½ cup butter and milk. Bring to a boil over medium heat, stirring constantly. Remove pan from heat. Stir in vanilla. Gradually stir in powdered sugar; blend until smooth. Spread frosting over top of cooled cake.