It’s not enough that parents have to smile through their tears this month and watch their children graduate from high school and head off into the world. On top of this, they most likely will have to entertain family members who have come in for the big event. If you are one of those here is a menu for you. Designed for the busy family, most of this menu can be prepared ahead of time, guaranteeing that no one will be late for the big event.

Grilled Pork Tenderloin with Molasses Sauce

1/2 cup molasses

2 tablespoons chopped fresh rosemary

2 tablespoons Dijon mustard

1 tablespoon olive oil

1/2 teaspoon salt

2 (3/4-pound) pork tenderloins

1 small onion, chopped

2 garlic cloves, chopped

1 tablespoons olive oil

1 cup dry white wine

1 cup chicken broth

1 teaspoon cornstarch

1 tablespoon water

1/2 teaspoon salt

Fresh rosemary sprigs for garnish

Stir together molasses, chopped rosemary, mustard, olive oil, and salt. Divide this mixture in half. Put half of this sauce in a dish, cover and chill. Place the pork tenderloin in a shallow pan or a heavy-duty, zip-top plastic bag and pour the remaining molasses sauce over the pork. Cover or seal and chill for at least eight hours and up to 24 hours, turning occasionally.

Remove pork from marinade and discard marinade. Grill on a gas or charcoal grill covered, about 25 minutes or until a meat thermometer inserted into thickest portion registers 160 degrees, turning occasionally.

While the meat is cooking, saut\u00E9 onion and garlic in one-tablespoon hot oil in a saucepan until tender, but not browned. Add wine and broth; continue cooking over medium-high heat. Stir occasionally, and cook until mixture is reduced by three-fourths. Stir in reserved molasses mixture and simmer five minutes. Pour through a wire-mesh strainer into a bowl, discarding onion and garlic, then return to pan.

Stir together cornstarch and water. Stir this into the wine mixture. Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, for one minute. Slice tenderloin and arrange on a platter. Drizzle with sauce and garnish with the fresh rosemary.

The best part about this next recipe is you can make it ahead and keep the dough in your refrigerator for several days.

Cloverleaf Rolls

Yields 4 dozen

3/4 cup Crisco shortening

1 cup milk, scalded

2 eggs, beaten

3/4 cup sugar

2 teaspoons salt

1 cup cold water

2 packages dry yeast

1/2 cup lukewarm water (85 degrees)

7 1/2 cups sifted flour

Stir together shortening and hot milk until shortening is melted. Combine eggs, sugar and salt in a separate bowl. Beat in cold water. Soften yeast in lukewarm water. To shortening mixture add egg mixture and then softened yeast. Add flour, blend thoroughly. Divide mixture and place in two large containers. Cover and place in refrigerator to rise 3 to 4 hours or overnight. To form individual rolls, shape dough into three small balls of desired size and place in greased cups of muffin pans. Allow to rise two hours or until double in size. Bake at 350 degrees for about 20 minutes. Serve hot with butter.

Green Bean and New Potato Salad

1/2 pound new potatoes, peeled and cut into chunks

1 pound fresh green beans

10 cherry tomatoes, halved

Vinaigrette ingredients

1/4 cup olive oil

2 tablespoons white wine vinegar

2 tablespoons lemon juice

1 tablespoon finely chopped basil or 1 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon coarsely ground black pepper

Cook potatoes in enough boiling water to cover for 15 minutes or until just tender. Drain and set aside. Remove strings from beans. Cut beans into 1 1/2-inch pieces. Wash thoroughly. Cover beans with water and bring to a boil. Reduce heat, cover and simmer 8 to 10 minutes or until crisp-tender. Drain.

Combine potatoes, beans and tomatoes in a large bowl, tossing gently. Combine vinaigrette ingredients in a small bowl, stirring vigorously. Pour dressing over vegetables. Toss gently. Cover and refrigerate at least four hours.

Fresh Louisiana strawberries are still available, but won’t be for long. So take advantage of them and serve up this Southern favorite.

Strawberry Shortcake

1 quart fresh strawberries, sliced

1/4 cup sugar

Shortcake ingredients

2 cups all-purpose flour

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/3 cup unsalted butter

3/4 cup milk

1 egg

1 egg white

2 tablespoons sugar

Topping

1 cup heavy cream

3 tablespoons sifted confectioners’ sugar

Whole fresh strawberries for garnish

Combine sliced strawberries and 1/4 cup sugar, stir gently. Cover and refrigerate two hours. Lightly grease two 9-inch cake pans, set aside.

To make the shortcake dough, combine flour, sugar, baking powder and salt in a large mixing bowl. Then cut in butter until mixture resembles coarse meal. Preheat oven to 450 degrees.

Combine milk and egg, beat well. Add flour mixture, stirring with a fork until soft dough forms. Pan dough out evenly into cake pans. Dough will be sticky, so moisten fingers with water.

Beat egg white until stiff peaks form. Brush surface of dough in each cake pan with beaten egg white. Sprinkle each layer with a tablespoon of sugar. Bake for 8 to 10 minutes or until golden brown. Remove shortcakes from pans and let cool completely on wire racks. The layers will be thin.

To make topping, beat cream with an electric mixer on high speed until foamy. Gradually add three tablespoons confectioners’ sugar, beating until soft peaks form. Place one cake layer on serving plate. Spread half of whipped cream over layer and arrange half of sliced strawberries on top, using a slotted spoon. Repeat procedure with remaining cake layer, whipped cream, (reserve a little for the garnish) and sliced strawberries. Garnish with the reserved whipped cream and whole strawberries.