Make entertaining easy for Mother’s Day

Put time on your side this Mother’s Day with quick-prep recipes that are perfect for buffets or family gatherings. Serve a turkey, ham or roast as the main dish, then add some of these creative and simple sides, salads and desserts.

Start off with a little flair by offering crab cakes or stuffed endive spears. These appetizers are an easy and elegant way to impress all the moms at the table.

For the main event, try the Honey Nut Dressing with ham, or the Orange, Cranberry, Spinach Salad alongside poultry. The Waldorf Brown Rice Salad would complement beef or pork roast. Finish things off with a classic, fast Rice Pudding.

Festive Endive Spears

Makes about 3 dozen

1/2 cup raisins

2 tablespoons orange or apple juice

8 ounces goat cheese softened, or cream cheese

1/4 cup finely chopped sun-dried tomatoes in oil

1/4 cup chopped fresh basil

1 clove minced garlic

1/4 teaspoon crushed red pepper flakes

3 heads Belgian endive

Basil sprigs for garnish

Combine raisins and juice. Cover and microwave on high 45 seconds. Let stand 2 minutes. Combine cheese, tomatoes, basil, garlic and pepper flakes. Mix. Stir in raisin mixture.

Trim ends of endive and separate heads into spears. Spread cheese mixture on endive spears. Arrange spoke-fashion on serving platter. Serve immediately or cover and chill up to 2 hours before serving. Garnish with basil sprigs.

Amazin’ Crab Rice Cakes

1 cup chicken broth

1 cup instant white rice, uncooked

2 eggs

2 cans (6 ounces each) crabmeat, drained, flaked

2 tablespoons seafood seasoning

1/4 cup ( 1/2 stick) butter or margarine

Fresh lemon wedges (optional)

Bring broth to a boil in small saucepan. Stir in rice; cover. Remove from heat; let stand 5 minutes. Fluff with fork.

Beat eggs lightly in medium bowl. Add rice, crabmeat and seasoning; mix well. Refrigerate 5 minutes.

Shape into 8 patties. Melt butter in large skillet over medium heat. Add patties; cook 5 minutes on each side or until golden brown and heated through. Serve with fresh lemon wedges.

Orange, Cranberry, Spinach Salad

Serves 4

3 tablespoons plain rice vinegar

2 tablespoons olive oil

1 tablespoon honey

1 teaspoon grated orange zest

1/2 teaspoon Dijon mustard

1/2 cup cranberries

15- or 16-ounce bag fresh baby spinach (about 8 cups)

1 large orange sliced into bite-size pieces

2 tablespoons thinly sliced or chopped red onion

1/2 cup crumbled feta cheese

Combine vinegar, oil, honey, zest and mustard in small bowl; blend vigorously with a whisk. Add dried cranberries and let stand 10 minutes. Mix spinach, orange slices and onion in large bowl. Toss with dressing to evenly coat. Sprinkle with feta cheese.

Honey Nut Dressing

Serves 6

1 cup instant brown rice, uncooked

1 tablespoon reduced-calorie margarine

1/4 cup chopped walnuts

3/4 cup chopped onion

3/4 cup chopped celery

1/4 cup each apricots, chopped

and golden raisins

2 tablespoons chopped fresh parsley

2 tablespoons honey

1 tablespoon lemon juice

1/4 teaspoon salt

Prepare rice according to package directions.

Melt margarine in a large skillet over medium heat. Add walnuts; cook and stir until lightly toasted. Add onions and celery; cook and stir until crisp-tender.

Stir in rice and remaining ingredients. Heat thoroughly, stirring occasionally.

Classic Rice Pudding

Serves 4

3 cups milk

1 cup instant white rice, uncooked

1/4 cup sugar

1/4 cup raisins

1/4 teaspoon salt

2 large eggs

1 teaspoon vanilla

Combine milk, rice, sugar, raisins and salt in medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer 6 minutes, stirring occasionally.

Beat eggs and vanilla lightly in a small bowl. Stir small amount of hot mixture into eggs. Stirring constantly, slowly pour egg mixture back into hot mixture.

Stirring constantly, cook on low heat 1 minute until thickened. Do not boil. Remove from heat. Let stand 30 minutes.

Serve warm. Store any remaining in refrigerator.

Waldorf Brown Rice Salad

Serves 4

1 cup instant brown rice, uncooked

2 medium apples

2 tablespoons lemon juice

1/2 cup chopped celery

1/2 cup chopped walnuts

1/2 cup raisins or tart cherries

1/2 cup fat-free mayonnaise

3/4 cup nonfat vanilla yogurt

Spring salad greens (optional)

Prepare rice according to package directions. Cool.

Wash, core and dice apples, without peeling. Place apples in large bowl and toss with lemon juice. Add rice, celery, nuts and raisins or cherries; toss to combine.

In medium bowl, combine mayonnaise and yogurt. Blend. Fold into rice mixture. Serve over salad greens, if desired.

French Raisin Apple Pie

Serves 8

1 cup raisins

1/2 cup sugar

2 tablespoons plus 3/4 cup all-purpose flour, divided

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

4 cups (4 to 6 medium) peeled, chopped tart apples

1 tablespoon lemon juice

1 9-inch unbaked pie dough round or shell

1/2 cup packed brown sugar

1/3 cup butter or margarine

Heat oven to 425°F. Combine raisins, sugar, 2 tablespoons flour, cinnamon and salt. Mix with apples and lemon juice.

If using pie dough, fit into 9-inch pan according to package directions. Pour fruit into pie shell.

Combine remaining 3/4 cup flour, brown sugar and butter just until mixture resembles coarse crumbs. Sprinkle crumbs evenly over raisin-apple mixture. Bake on lowest oven rack for 10 minutes. Reduce temperature to 350°F and bake an additional 45 to 55 minutes or until golden brown. Serve warm or cold.

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All materials courtesy of: Minute Rice /Sun-Maid Growers of California