Host A Girlfriends Luncheon!

It's never quite Summer until you host (or attend) your first luncheon with your girlfriends. Sitting out on the patio or in the back yard and catching up on what's new with each other, as well as catching up on your latest gossip!

Here are some recipes that will help to make your next luncheon a big success. And maybe you can use some of this time to get involved in some important areas, such as the Red Dress Campaign for woman about heart disease or the Pink Ribbon Campaign for breast cancer (links for both of these are at the bottom of this page). Even wonderful causes such as these are a lot easier when shared with a friend!

Recipe for a successful Ladies Lunch:

Keep it simple.
Lay a nice table.
Cook something easy and light.
Have just 2 courses.
Add crusty Bread, crispy Salad, some ripe Cheeses and Fruit.
And of course good company!

Have a wonderful friend-filled Summer!

Crab Appetizer Recipes

6 frozen patty shells
1 lb. lump crab meat
1/2 c. water chestnuts (drained & sliced)
1/4 c. slivered almonds (toasted)
2 T. sliced green onions or chives
1/4 c. salad dressing
1/4 tsp. garlic salt
1 c. bias cut celery
1/2 c. sour cream

Bake patty shells as directed. Combine crab meat, celery, chestnuts, olives and chives. Combine salad dressing, sour cream and garlic salt. Fold into crab meat mixture. Pour into casserole and bake at 350 degrees for 25 minutes or until bubbly. Spoon mixture into patty shells and sprinkle with almonds. Serves 6.

Crab Sandwiches

2 lb. crab meat, flaked (check for shell fragments)
2 c. canned artichokes, diced into 1/2-inch piees"
2 c. celery, diced into 1/8-inch slices
1/2 c. onion, diced into 1/8-inch slices
2 c. Mayonnaise
2 T. Dijon mustard
1/4 c. chives, chopped
1/2 tsp. freshly ground black pepper
2 T. lemon juice, fresh squeezed

In a stainless steel bowl combine everything except crab and artichokes. Mix well. Gently fold in artichokes and crab and mix until well coated. Place in a container; Label, date, initial and refrigerate. Serve on croissants with a layer of watercress. Cut sandwiches in half, or into thirds. Makes 9 to 10 cups.

Egg Salad Sandwiches

6 hard boiled eggs, sliced in quarters
2 celery stalks, chopped finely
1/2 onion, chopped finely
1/2 c. salad dressing or mayonnaise
1/2 tsp. Parmesan Cheese
1/4 tsp. salt
1 tomato, sliced
4 lettuce leaves
8 bread slices, your choice of bread

Place the eggs, celery, onion, salad dressing (or mayonnaise), cheese, and salt into your mixing bowl. Using a fork, mix the ingredients, leaving egg mixture coarsely chopped. Spread a couple tablespoons egg salad a slice of bread, add 2 tomato slices, a leaf of lettuce and top with an additional bread slice. Makes 4 sandwiches.

Tomatoes Stuffed with Tuna

3 (6 oz) cans tuna, drained and flaked
3 hard boiled egg, minced
6 T minced celery
3 T minced onion
3 T minced cilantro
9 to 10 T mayonnaise
3 T prepared mustard

Combine all ingredients and chill. Stuff hollowed & drained tomatoes with mixture. Serves 6.

Tropical Couscous

2-1/4 c. fresh orange juice
1 tsp. ground cumin
1 (10 oz) box couscous
2 T. olive oil
2 T. soy sauce
2 T. fresh lime juice
1/4 c. chopped fresh cilantro
2 T. chopped fresh basil or 1 tsp dried
2 T. chopped fresh chives
1 tsp. grated fresh ginger
1 mango, peeled, pitted and chopped
1/4 c. pine nuts, toasted

Bring orange juice and cumin to boiling in a medium-size saucepan. Add couscous and cover. Remove from heat and let stand 5 minutes. Remove to a large bowl; cool.

Mix olive oil, soy sauce and lime juice in a small bowl. Stir into couscous. Stir in cilantro, basil, chives, ginger, mango, and orange. Sprinkle with pine nuts. Serve at room temperature. Serves 8.

Carrot Salad

2 bunches carrots
1 c. good mayonnaise
1/2 pineapple, peeled and chopped
1/2 c. raisins
1-1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper

Peel the carrots and grate them in a food processor fitted with the large grating attachment. If you lay the carrots on their sides in the feed tube, you will have nice long grated strands.

Place the grated carrots in a large bowl and add the mayonnaise, pineapple, raisins, salt, and pepper. Toss well and season to taste. Serve chilled or at room temperature.

Lemon Bars

2 sticks butter
2 c. flour
1/2 c. confectioners' sugar
4 beaten eggs
2 c. sugar
4 T. flour
1/4 c. lemon juice
1 T. finely grated lemon peel
sifted confectioners' sugar

Heat oven to 325°. Blend butter, 2 cups flour and 1/2 cup confectioners' sugar. Pat into ungreased 13x9x2-inch pan. Bake for 18 to 20 minutes. For filling, blend together eggs, sugar, 4 tablespoons flour, lemon juice, and lemon peel. Pour over first layer. Return to oven and bake at 325° for 20 minutes. Loosen around edges, cut into bars and sift confectioners' sugar over the top while warm.

Pina Colada Salad

1-2/3 c. boiling water
2 (3 oz) packages of Pineapple-Orange Jell-o
(or 1 package of each flavor)
1 (6 oz) can of frozen Pina Colada concentrate
20 oz can pineapple tidbits, drained (reserve the juice!)
1/2 c. coconut

Pour boiling water over Jell-o, stirring until jell-o dissolves. Stir in pina colada mix and pineapple juice. Chill for 50 minutes, then stir in pineapple and coconut. Pour into 6-cup mold or bowl, cover and chill at least 4 hours.

Southern Sweet Iced Tea

3 Family-Size Luzianne Tea Bags
2 c. Cold Water
1 c. Sugar

Place the two cups water in a pot and add the tea bags. Bring to a boil, do not continue boiling. Remove from heat and let steep. Pour warm tea into empty pitcher. Add the sugar and stir until the sugar is dissolved. Fill remaining pitcher with cold water. Serve over ice.


Return to Cheddarbay Sitemap