CHILI RELLENO CASSEROLE
2 eggs
4 oz. EACH Cheddar & Jack cheeses, shredded
1 (4oz) can diced mild green chilies
1 c. sour cream
Beat eggs. Add cheeses, chilies, and sour cream. Bake in ungreased 1 qt. casserole at 350 for 35-40 min. Serve 3-4

A nice fruit salad, or sliced strawberries & fresh pineapple cubes with this …. steamed fresh asparagus

Get a selection of petit fours, chocolate covered strawberries, rum balls, truffles & cream puffs and display them on a platter for her….

btw: I’m the mom of 2 busy daughters (with husbands, families and jobs) in their 30′s. They will occasionally be a day late with a birthday, or anniversary, or Mother’s Day. It happens:)… I know they love me, and they feel much worse than I do! Don’t "beat yourself up" over it:) Mom loves you anyways:)
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Vegetable or peanut oil, for frying
1 large egg
1 cup milk, eyeball it
1 1/2 pounds large shrimp, deveined
Salt
1/2 cup flour
1 cup cornmeal or bread crumbs
2 tablespoons seafood seasoning a couple of palm fulls (recommended: Old Bay)
4 soft club rolls or sub rolls, split
1 beefsteak tomato, thinly sliced
8 pieces Bibb or butter lettuce
1 lemon cut into wedges
1/4 cup sweet pickle relish
1/2 cup spicy, grainy mustard
Few drops hot sauce

Preheat 1-inch of oil in a deep skillet over medium to medium-high heat.

Beat egg and milk together. Pull tails off shrimp. Salt shrimp then soak in milk batter. Before you begin breading the shrimp, cover a plate with plastic wrap for easy clean up then mix together the flour, cornmeal or bread crumbs and seafood seasoning on the plate. Using tongs, remove a few shrimp at a time and coat in breading. Add breaded shrimp to the hot oil and fry them 5 to 6 minutes or until firm and deeply golden all over.

Pile lettuce and tomato on rolls and top with shrimp, douse the shrimp with a little lemon juice. Mix relish, mustard and hot sauce and dot the roll tops with spoonfuls of the sauce before setting into place.
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