Fifteenth Sunday

Fifteenth Sunday: The Original Menu
Baked stuffed shad, parsley lemon
Boiled new potatoes
Asparagus with cream sauce
Dandelion salad, French dressing
Rhubarb pie
Coffee

The Dandelion salad is interesting, and certainly a recipe I've never seen in a modern cookbook! According to the 52 Sunday Dinners, Dandelion salad is "one of the most delicious salads of early spring, and is only good while the leaves are very young and tender, and before the blossom buds appear." The recipe cautions, "be sure to get out all blades of grass which cook to most unpleasant strings." With today's pesticides and fertilizers, I can't see this recipe coming back into vogue anytime soon.

Fifteenth Sunday: The Modern Menu
Easter Sunday
Appetizers
Salmon
Chicken salad
Asparagus
Salad with radishes
Crescent
Angel food cake with strawberries

Appetizers:
Veggies & dip
Cheese & crackers
Deviled eggs
Olives
Nuts

The Fifteenth Sunday happens to be Easter this year, so the modern menu is quite substantial. Originally I planned to only serve salmon, however, a few last minute guests joined us so I added chicken salad as well.

Here's how I make Easter salmon:

Buy one large filet of salmon and marinate for 24 hours in:

1 cup soy sauce
1/2 cup sugar (I use Splenda)
1/4 cup vegetable oil
1/4 cup sherry flavoring
1 heaping tablespoon of chopped garlic

Broil until fish flakes easily with fork.