Muddy Rudder’s Mother’s Day Recipes…


*** Serves 6 ***

2 lbs. spring mix
1/4 lb. maple glazed walnuts
30 grape tomatoes
1 large can mandarin oranges, drained
1 lb. smoked gouda cheese
1 jar pepper dew peppers
6 4oz. Cuts of apricot glazed salmon

Divide spring mix among 6 chilled salad bowls. Arrange evenly the next five ingredients on top of the salad mix… don’t be afraid to be creative. Place salmon in the middle of the salad. Drizzle with your favorite sweet vinaigrette. Sprinkle with some fresh ground pepper just before serving.


1 1/2 lbs. cooked lobster meat
6 slices cooked bacon, dried
1 lb. cooked pasta (linguine or fettucine works well)
1 qt. heavy cream
2 tablespoons chopped garlic
1 teaspoon chopped basil
1/2 teaspoon chicken stock
pinch of salt and pepper
1/2 lb. shredded parmesan cheese

Heat cream, garlic, chicken stock, salt and pepper in a large skillet to scald. Add basil and parmesan cheese. Remove from heat and stir until thick. Next, toss lobster meat, bacon and pasta with sauce over medium heat until heated through.


*** Serves 6 ***

1 lb. fresh strawberries, diced
1/2 cup Grand Marnier
1/2 cherry brandy
2 pints fresh whipped cream
6 whole strawberries
fresh mint leaves.

In a small glass bowl, marinate strawberries with Grand Marnier and cherry brandy for 1 hour. Drain. In a separate bowl containing the whipped cream, fold the strawberries into the cream. Spoon into goblets or martini glasses. Garnish with one strawberry and mint leaves.