Mothers Day Breakfast Pancakes and Cinnamom Buns for

Pancakes

Ingredients 8 servings

400 ml flour

20 ml baking powder

5 ml salt

5 ml white sugar

300 ml milk

1 egg

50 ml butter

Method

1. In a bowl, sift together the flour, baking powder, salt and sugar.

2. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 75 ml for each pancake. Brown on both sides and serve hot.

4 best served with maple syrup

Sticky Cinnamom buns 12

Dough

1 ¼ cups 2% milk, just above body temperature (105 F)2 ¼ teaspoons (1 pkg) instant dry yeast¼ cup sugar1 large egg at room temperature¼ cup unsalted butter, melted3 ½ cups all-purpose flour¾ teaspoon salt

Goo

½ cup unsalted butter1 cup packed light brown sugar½ cup maple syrupFilling & Assembly⅔ cup packed light brown sugar1 tablespoon ground cinnamon3 tablespoons unsalted butter, meltedDIRECTIONSDough

1. For the dough, measure all the ingredients into a bowl and stir with a wooden spoon, or blend in a stand mixer fitted with the hook attachment until evenly combined. If mixing by hand, turn the dough out onto a work surface and knead until smooth, about 5 minutes, or if in a mixer, knead for about 3 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and let rise until doubled in size, 90 minutes to 2 hours.Goo1. For the goo, add the butter, brown sugar and maple syrup in a saucepan over medium heat, stirring until melted and the mixture is bubbling. Pour this into a greased 9-x-13-inch pan the prepared pan and set aside.Filling & Assembly1. For the filling, stir the brown sugar and cinnamon together and set aside. Have the melted butter ready.2. Turn the risen dough onto a lightly floured surface and roll it out into a rectangle about 18-x-12 inches. Brush the entire surface of the dough with the melted butter and sprinkle with the cinnamon brown sugar mixture. Roll up the dough from the longer side and then cut the roll into 12 pieces. Place these into the prepared pan, evenly spaced, cover with plastic wrap or tea towel and let rise for an hour.3. Preheat the oven to 350 F. Uncover the risen sticky buns and bake them for 40-45 minutes, until they are a rich golden brown. It is recommended to cool the sticky buns for 15 minutes in the pan before inverting to serve.4. The sticky buns are best served the day they are baked.

Make a Feast for MOM on mother's Day

Cook A Feast for Mom or Mother,s Day

Menu

Garlic-Rubbed Toast with Fresh Tomatoes and Basil

Grilled Scallops with White Wine Sauce

Steamed rice

Asparagus and Tender greens salad and almmond oil dressing

Lemon meringue pie

Garlic-Rubbed Toast with Fresh Tomatoes and Basil (serves 8 )

Ingredients:

1 large or 2 medium salad tomatoes, or about 16 cherry tomatoes

16 fresh basil leaves

4 slices coarse country bread, each about 1 cm thick

2 garlic cloves, peeled and left whole

Salt, to taste

60 ml extra-virgin olive oil

Method

1.The bread can be toasted on a grill or in a toaster. If using a grill, prepare a charcoal or gas grill for direct grilling over medium-high heat.

2.If using firm salad tomatoes, core them and then slice about ½ cm thick. If using red, ripe salad tomatoes, core and peel them and then cut into ½ cm dice. If using cherry tomatoes, cut them in half. Tear the larger basil leaves into a few pieces and leave the smaller leaves whole.

3..If using a grill, lay the bread on the rack about 6 cm above the fire and toast turning once, until crisp and golden, about 4 minutes total. Alternatively, toast the bread in a toaster. As soon as the bread is ready, rub a whole garlic clove vigorously over one side of it. The rough surface of the bread will shred the garlic like a grater, leaving very little in your hand after 2 slices are rubbed with 1 of the cloves.

4.Divide the bread slices, garlic side up, between 2 plates. Arrange the tomatoes in a single layer on the bread, dividing evenly. If you are using cherry tomatoes, squash the halves, cut side down, into the bread. Sprinkle with salt and drizzle generously with the olive oil. Distribute the basil evenly on top. Serve immediately.

Grilled Scallops with White Wine Sauce ( serves 8)

75ml white wine

85 ml white wine vinegar

2 to 3 shallots, finely chopped

150 ml double

25 ml. olive oil

40 scallops (18 to 21 per count )

salt and freshly ground black pepper to taste

1.In a saucepan, combine white wine, wine vinegar and shallots. Cook until liquid is almost evaporated. Stir in cream and let boil down until reduced by half. Stir in butter 1 knob at a time, allowing each to melt before adding the next. Keep warm while preparing the scallops.

2.Preheat oven grill.

3.Brush scallops with olive oil and sprinkle with salt and pepper. Place under preheated grill for 2 minutes on each side, until scallops are opaque, with a bit of brown around the edges. Place a spoonful of sauce on each plate, and top with 5 scallops.

4 serve on a bed f steamed white rice

Steamed rice

INGREDIENTS

650 ml. water

325 ml.long-grain white rice

4 ml salt

Method

1.Bring water to a boil in a saucepan. Stir in white rice and salt. Return to a boil over medium-high heat.

2.Reduce heat, and simmer, covered, until rice is tender and has absorbed all the water, 16 to 18 minutes check toward the end of cooking time.

3.The rice will be studded with steam holes when ready.

4.Remove from heat, and let stand, covered, for 10 minutes. Fluff with a fork before serving.

5.Serve with butter as a bed for the scallops

Asparagus and Tender greens salad and almmond oil dressing

1 bunch asparagus, tough ends trimmed, cut in thirds crosswise

1 shallot, minced
15 ml red wine vinegar
5 ml Dijon mustard
45 ml roasted almnd oil
45 ml extra virgin olive oil
3 ml salt
2 ml freshly ground black pepper
1small head Boston or butter lettuce, tender interior leaves only, torn in bite-size pieces /625 ml
25 ml chopped fresh tarragon
1.5 L baby arugula

Method

1. In saucepan of boiling salted water, cook asparagus for 2 to 4 minutes or until tender-crisp. Using slotted spoon, transfer to bowl of ice water to cool. Drain. Place on paper towel-lined plate. Set aside.
2. In small bowl, whisk together shallot, vinegar and mustard. Whisking constantly, drizzle in almond oil and olive oil. Season with half each of salt and pepper.
3. Season over salad may springle a bit of grated hard cheese

Lemon Meringue Pie

Lemon Meringue Pie

Lemon meringue pie

Ingredient

4 eggs

310 ml sugar

60 ml cornstarch

180 ml fresh lemon juce

15 ml grated lemon zest

250 ml.milk or water

30 ml butter

23 cm prebaked pie crust

Meringue

4 egg whites

180 m sugar

Method

1.In a saucepan, whisk egg yolks with sugar until mixture is lighter in colour and well combined. Whisk in cornstarch. Add lemon juice, peel and Milk or water .Cook mixture, stirring constantly, over medium heat until mixture thickens and comes to a boil.

2.Remove from heat. Stir in butter.Cool to room temperature, stirring occasionally. Pour into prebaked pie shell.

Meringue
1.Beat egg whites until mixture turns white. Slowly beat in half the sugar. Continue beating until stiff peaks form. Fold remaining sugar into egg whites with a large whisk or rubber spatula.

2.Spread meringue gently over the top, making sure meringue touches edges of crust all around to help prevent shrinking. Swirl meringue attractively. Bake pie in a preheated 180 °C oven for 20 min or until golden. Chill.

Happy mothers Day 

Smile and Be Sweet

“The best way to win a friend is to listen and

Smile it only takes a minute” – Otto

Crepes a simple change

Spring Time Something Light  Lunch or Dessert

Otto Say’s

Pasta sanza vino e come il cuore sanza amore
Pasta without wine is like a heart without love

Simple Crepes Recipe

INGREDIENTS

225 ml flour, (spooned and leveled)

15ml sugar

2 ml coarse salt

350 ml whole milk

4 large eggs

50 ml butter, melted

Method

1.In a blender, cIombine flour, sugar, salt, milk, eggs, and butter.

2.Puree until mixture is smooth and bubbles form on top, about 30 seconds.

3.Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).

4.Heat a nonstick skillet over medium. Lightly coat with butter. Add 1 small (180 ml ) laddle of batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.

5.Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.)

Smile and Be Sweet

“The best way to win a friend is to listen and

Smile it only takes a minute” – Otto

Easter menu

Otto Say’s

Pasta sanza vino e come il cuore sanza amore

Pasta without wine is like a heart without love

Easter 2015 and Good Friday in Canada

Good Friday is on April 3 in 2015 and Easter Monday is on April 6.

Good Friday is the Friday before Easter Sunday and it is a federal statutory holiday across Canada.

It's a complicated but precise formula that determines the day Easter Sunday is celebrated: It is the first Sunday after the first full moon in spring (after March 21st) which can occur as early March 22 and as late as April 25.

Good Friday marks the death of Jesus Christ according to the Christian religion. It is a fundamental part of Christianity along with the resurrection of Jesus on Easter Sunday. Many agree that this is a more important holiday than Christmas since it is the ultimate proof that Jesus is the son of God because he came back from death.

In provinces where Family Day, Islander Day and Louis Riel Day are not observed Good Friday is the first stat holiday after New Years Day.

Here are several traditions for this time of the year. Egg painting is very popular and easy to do. Egg paint kits can be purchased in stores but you can also dye hard boiled eggs using a jar of beet juice! To give eggs extra shine you can rub them with fat - bacon is perfect for this. You laugh now but once you try it you'll see how well this works!

Petting zoos are popular around Easter, too, where kids get a chance to pet and feed bunnies and other animals. Some people even buy pet bunnies but you should only do this if you are ready to truly commit to having a pet.

Family get-together are also part of the Easter weekend. After Christmas and Thanksgiving the Easter weekend meal is the third largest meal nationwide.

Easter Menu

Truffled Deviled Eggs

Tangerine-Glazed Easter Ham With Baby Carrots

Scalloped Potatoes

Old-Fashion Oatmeal Pie

Irish Martini

Ruffled Deviled Eggs 12

Ingredients

6 eggs
325ml. Mayonnaise
15 ml. truffle oil
Pinch cayenne pepper
30 ml. finely chopped black
Chopped chives, for garnish

Method

1.Place the eggs in a pot and cover with tap water. The level of the water should be about 1 inch above the eggs.

2.Bring the pot to a boil and cover for 13 minutes

3.Uncover and run the eggs under cold water if using right away or refrigerate until ready to use.

4.Peel the eggs and cut in half lengthwise. Remove the yolks from the whites. Mash the yolks with a fork. Add the mayonnaise, truffle oil, cayenne and truffle peelings.

5.Whip until very light and fluffy. If you want a little more truffle flavour add a little more truffle oil. Proceed with caution, it is very easy to over truffle.

6. Spoon or pipe the yolk mixture into the whites. Sprinkle with chopped chives. If piping, fill the pastry bag with the egg mixture then cut the tip of the bag off to form a hole about 5mm in diameter. Pipe the mixture into the egg white halves.

Tangerine-Glazed Easter Ham With Baby Carrots ( 10 t0 12 )

Ingredients

4 kg smoked ham, bone-in, skin on
Kosher salt and freshly ground black pepper
1 bunch fresh sage leaves
75 ml extra-virgin olive oil
200 gr butter, cut in chunks
2 tangerines, sliced thin, seeds removed
500 ml tangerine juice
500 ml light brown sugar, packed
250 ml water
2 ml ground whole cloves
2 cinnamon sticks
750 gr carrots,large chunks peeled

Method

Preheat the oven to 160 C

1.Put the ham in a large roasting pan, fat-side up. Using a sharp knife, score the ham with cuts across the skin, about 4 cm apart and 1 cm deep.

2.Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper. 3.Chop about 8 of the sage leaves and put it in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavour into all the slits.

2. Bake the ham for 2 hours. Now there is plenty of time to bang-out the tangerine glaze.

3.For the glaze: Place a saucepan over medium heat. Add the chunks of butter, tangerines, tangerine juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.

3.After the ham has being going for a couple of hours, pour the tangerine glaze all over it, with the pieces of fruit and all. Scatter the remaining sage leaves on top and stick the ham back in the oven and continue to cook for 11/2 hours, basting with the juices every 30 minutes.

4.Scatter the carrots around the ham and coat in the tangerine glaze. Stick the ham once again back in the oven and cook for a final 30 minutes, until the carrots are tender, the ham is dark and crispy, and the whole thing is glistening with a sugary glaze.

5.Set the ham on a cutting board to rest before carving. Serve the carrots and tangerine glaze on the side.

Simple Scalloped Potatoes ( serves 10 to 12 )

Ingredients

60 gr butter, cut into pieces, plus more for brushing
1 clove garlic
2 kg russet potatoes, peeled and sliced 3 mm thick

salt and freshly ground pepper
300 ml chicken stock
140 ml skim milk

2 ml ground nutmeg

4 fresh bay leaves
125 ml grated Gruyere cheese

Method

1.Position a rack in the upper third of the oven and preheat to 230 C.

2.Generously brush a large skillet with butter, then rub with the garlic.

3.Heat the skillet over medium-high heat. Add half of the potatoes, sprinkle with salt, and pepper to taste, then arrange the remaining potatoes on top.

4.Sprinkle with salt, and pepper to taste.

5.Pour the broth and milk over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes.

6.Generously brush a shallow baking dish with butter and slide the potatoes into the dish; arrange with a fork, if desired.

7.Dot the potatoes with the cut-up butter and sprinkle with the Gruyere. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.

Old-Fashion Oatmeal Pie

Ingredients (serves 6 to 8)

1 pie crusts
4 eggs
250 ml sugar
30 ml flour
5 ml. cinnamon
1 ml salt
225 ml corn syrup
75 ml melted butter
drop vanilla

225 ml. quick cooking oats

Method

1.Preheat oven to 190 C.
2.Beat eggs until frothy.
3. Combine sugar, flour, cinnamon and salt in a small bowl.
4. Add eggs, mix well.
5. Add corn syrup, melted butter, and vanilla.
6. Mix oatmeal.
7. Pour into uncooked shell.
8. Bake for 45 minutes.
9 Before serving sprinkle with icing sugar

Irish Martini

Go green with your martini, just hold the vermouth and replace it with some crème de menthe. You’ll have the Irish spirit in no time. While aromatic bitters are customary, mint bitters are an equally nice compliment.

Ingredients

30 ml gin

15 ml green crème de menthe

2 quick dashes of bitters

1 mint leave

Smile and Be Sweet

The best way to win a friend is to listen and

Smile it only takes a minute” – Otto

Spring Time Soups

Chicken – Vegetable Soup with Quinoa and bacon  ( 4 to 6)

Print

 Serves: 4 to 6

Ingredients

200. Gr. chopped onion

150. gr chopped celery

200 gr.chopped carrots

2 tbsp butter

400 gr. stewing beef, finely chopped

11/2 lt beef stock

300 gr. Of diced tomatoes

150. Gr. dry pearl barley

1 tsp salt

½ tsp ground black pepper

Instructions

1. In a large soup pot, cook onions, celery and carrots with the butter. Once the onions and celery are tender, about 6-8 minutes, stir in the beef.
2. Cook, stirring often, until the beef is cooked. This should take another 6-8 minutes.
3. Add the beef broth and diced tomatoes. Bring to a boil and stir in the remaining ingredients.
4. Let the soup cook at a low rolling boil for30-45 minutes. The Barley should be fully cooked and the beef should be tender.

Spicy Fish Soup (serves 4 to 6)

1 medium onion chopped

3 garlic cloves minced or crushed

2 tsp vegetable oil

1 ½ tsp chili powder

1 green pepper chopped

1 lt Fish Stock

3 Jalapenos peppers chopped (seeds removed

2 tsp. ground cumin

500 gr. canned peeled sliced tomatoes

225 gr. small shrimps peeled and devied

225 gr.Cod and Halibut boneless (small cubed)

225 ml. plain yogurt

Method

1 In a saucepan add vegetable oil over medium heat for a few minutes until hot then

Add onions and sauté for about 5 minutes.

2. Add garlic and chili powder and sauté for more a few munities

3 Add the Jalapenos peppers and cumin. Bring to a boil and reduce to low heat for about 15 to 20 minutes

4 Add tomatoes, green peppers shrimp, cod and return to boil then reduce heat to low cover for about 5 minutes stirring grauadlly.fold in the yogurt

Simple vegetable Soup (serves 4 to 6)

50 ml. Butter

250 gr. onions small diced

150 gr.carrots small diced

150 gr. Celery small diced

100 gr turnips small diced

100 gr tomatoes fresh or can small diced

100 gr parsnips small diced

Salt and pepper to taste

100 gr. Frozen peas (optional)

11/2 lt vegetable Stock

Method

1. Heat the butter in a saucepan over medium heat
2. Add all the vegetables (except the peas) sweat the vegetable in the butter until they are half cooked not brown.
3. Add the stock and bring to a boil and skin carefully .Simmer until the vegetable are tender.
4. Season and add the peas if desired
5. Serve with freshly grated parmesan cheese

Smile and be sweet: the best way to win a friend is to listen and smile it only take a minute

Antipasto Italiano

Otto Say’s

Pasta sanza vino e come il cuore sanza amore

Pasta without wine is like a heart without love

  Antipasto Italiano  with red wine and home bread

Ingredients

250 ml. olive oil

6 cloves garlic chopped

500 gr chopped Spanish onions

1 stalk of celery chopped

250 gr chopped carrots

700 gr chopped fresh tomatoes

1 kg chopped fresh jalapenos

500 ml tomato juice

100 gr chopped fresh parsley

Salt and pepper to taste

Method

1. Heat olive oil and sauté all vegetable less the parsley for about 20 minutes not soft until very crispy.

2. Add tomato juice bring to a boil and add parsley season with salt and pepper and let cool down

3. Best served cold

Smile and Be Sweet

“The best way to win a friend is to listen and

Smile it only takes a minute” – Ott

St.Patrick's Day in Canada

Otto Say’s

Pasta sanza vino e come il cuore sanza amore

Pasta without wine is like a heart without love

St Patrick’s Day in Canada

What do people do?

In some cities, notably Toronto and Montreal, large scale St Patrick's Day parades are held, often on the Sunday closest to March 17. The parade in Montreal has been held every year since 1824. However, the first recorded celebration of St Patrick's Day was in 1759 by Irish soldiers serving with the British army following their conquest of part of New France, a French colony in North America. In some places there are Irish cultural events. For instance, the Irish Association of Manitoba organizes a three-day festival of Irish culture in the week of St Patrick's Day.

People who have an Irish background or enjoy Irish culture may hold Irish themed parties and serve traditional dishes, such as Colcannon or Irish stew. Colcannon is a dish of mashed potatoes mixed with kale or cabbage and Irish stew is traditionally made with lamb and root vegetables. Traditional Irish drinks include stout, a dark beer, and whiskey. Other parties may be themed around the colour green. Guests may be expected to wear green clothes and only green food and drink is served.

St Patrick dinner ideas

Irish Soda Bread

Colcannon

Irish stew

Irish Biscuits

Shamrock Pie Recipe

Irish Soda Bread

900 gr flour

90 gr plus 15 gr. sugar, divided

5 gr. Baking Powder

5 gr. baking soda

5 gr. salt

125 gr cold butter, cut up

400 gr. buttermilk

10 gr currants

Method

HEAT oven to 190 C

1. Mix flour, 90 gr sugar, baking powder, baking soda and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add buttermilk and currants; stir just until moistened.

2. Place dough on lightly floured surface; knead 10 times. Shape into rounds. Place on baking sheet sprayed with cooking spray. Cut deep 2 cm in top of dough; sprinkle with remaining sugar.

3. Bake 1 hour or until golden brown. Remove from baking sheet to wire rack; cool completely before cutting into wedges.

Colcannon

Serves 8

1.1/4 gr potatoes peeled and cubed

4 slices bacon

½ head cabbage, chopped

1 large onion

125 ml. milk

Salt and pepper to taste

75 ml melted butter

Method

1. Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.

2.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, sauté the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.

Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, and then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.

Traditional Irish stew

Serves 8

Multiply by 2

75 ml vegetable oil

1 kg. Mutton or lamb cut into 5cm chunks

2 kg potatoes, peeled and cut into quarters

200 gr onion, roughly chopped

200g leeks, cleaned and finely sliced

30 0g carrots, roughly chopped

1 ½ lt. ml vegetable or beef stock

3 cabbage leaves, thinly sliced (optional)

Salt and Pepper

Method

Heat the oven 180°C

1. In a large frying pan heat half the oil to hot but not smoking. Add half the lamb pieces and brown all over. Remove the lamb and place in a casserole, cover with a half of the potatoes, onions, leeks and carrots.

2. Add the remaining oil to the frying pan, heat again then add the remaining lamb and brown all over. Add to the casserole and cover with the remaining vegetables.

3. Add the stock, cover with a tight fitting lid, cook in the oven for 1 hour. Add the cabbage (if using) replace the lid and cook for another hour. Check from time to time to make sure the stock isn't reducing too much, if it is add a little more stock or water. The meat and vegetables should always be covered by liquid. If the sauce is too runny at the end, cook a little longer with the lid removed. Season with salt and pepper.

4. Serve with Biscuits

Irish Biscuits for Stew

Serves 16 two per person

Ingredients

1.325 L all-purpose flour

34 ml baking powder

5 ml salt

5 ml Caraway seeds

325 ml butter, cubed

650 ml milk

Top of Form

Method

1. In large bowl, whisk together flour, baking powder, caraway seeds and salt. Using pastry blender or 2 knives cut in butter until coarse crumbs. 425 ml of the milk over top, stirring with fork to form ragged dough.

2. Turn out onto lightly floured surface. With lightly floured hands, knead gently until dough comes together. Pat or roll into 2 cm thickness. Using 8.5 cm floured cutter, cut out rounds. Place on ungreased rimless baking sheet. Gather up scraps and repat dough; cut out more rounds, pressing remaining scraps into final biscuit.

3. Brush tops with remaining milk. Bake in centre of 190°C oven for about 30 minutes or until golden. Let cool on pan on racks.

Shamrock Pie Recipe 6-8 servings

Ingredients

250 ml sugar

65 ml cornstarch

375 ml water

3 egg yolks, lightly beaten

60 ml lemon juice

15 ml butter

10 ml grated lemon peel

5 drops green food colouring

1 pastry pie shell baked

MERINGUE:

3 egg whites

75 ml sugar

Method

1. In a large saucepan, combine the sugar and cornstarch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; returns all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter, lemon peel and food coloring until smooth. Pour hot mixture into crust.

2. In a small bowl, beat egg whites until soft peaks form. Gradually beat in sugar, 15 ml. at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.

3. Bake at 190 C for 10-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.

Smile and Be Sweet

“The best way to win a friend is to listen and

Smile it only takes a minute” – Otto