I recently threw a birthday party for my mother in her home.
For a look at the luncheon tables you can find them HERE.
I searched the internet and blogs for ideas and new recipes.
Much of my inspiration and a number of the recipes for the luncheon
you can obtain some of these recipes and more.
The Luncheon menu included
Orange Poppyseed Muffins with Ham and Honey Mustard Beehive Butter.
Because there were some who couldn't eat seeds or nuts,
I left the poppyseeds out and I used a Honey Mustard Dressing
in place of the Poppyseed Dressing. On the Mustard Beehive Butter sits a
little wax bee that flew over from a beeswax candle I had.
little wax bee that flew over from a beeswax candle I had.
For the Zucchini and Cream Cheese Finger Sandwiches,
I made two loaves of zucchini bread a couple days ahead.
The morning of, I sliced each loaf into 1/4 inch slices,
spread whipped cream cheese on one slice, placed
another slice on top, then cut each sandwich with a round
fluted cookie cutter to resemble a flower. Everyone loved
That Wonderful Chicken-Artichoke Rice Salad. I did not include
the chicken breasts and everyone was surprised to learn
that it was made from chicken flavored Rice-a-Roni.
I have provided that recipe below.
Another delightful salad was the Bleu Cheese and Bacon Potato Salad.
This was made from both red and white-skinned potatoes leaving their
skins on. The addition of the Bleu Cheese made it truly a
decadent dish! Daughter #1 said it was the best potato salad she
had ever eaten! (How about that??) I offered the crumbled bacon on the side.
had ever eaten! (How about that??) I offered the crumbled bacon on the side.
For the Cranberry Chicken Salad Finger Sandwiches, I purchased
one pound of store-bought chicken salad from the deli department
and I added chopped dried Craisins. Daughter #1 assembled the
sandwiches by spreading the chicken salad between two slices of
soft Wonder white bread, crusts cut off, then cut into four triangles.
sandwiches by spreading the chicken salad between two slices of
soft Wonder white bread, crusts cut off, then cut into four triangles.
To drink, I served Strawberry Apple Iced Tea.
It was a bit time-consuming to make but well worth it!
The recipe calls for either honey or white sugar.
While testing the recipe prior, I made it using honey but
felt the honey-taste overpowered the fruit-taste. For
the Luncheon I used white sugar which dissolved nicely
in the hot fruit tea. I made eight recipes and had just enough!
The recipe calls for either honey or white sugar.
While testing the recipe prior, I made it using honey but
felt the honey-taste overpowered the fruit-taste. For
the Luncheon I used white sugar which dissolved nicely
in the hot fruit tea. I made eight recipes and had just enough!
The tea had a beautiful color and was refreshing and pleasing.
You can click HERE for the recipe.
Daughter #2 made the cake. She used both white and wheat flour
and flavored the cake with Almond extract. I think the wheat
flour added a nice "crumb" or texture to the cake.
flour added a nice "crumb" or texture to the cake.
It had a vanilla buttercream frosting and it was delicious!!
Additional sweet treats included Bundt-eenies which I had
They were a mixture of Red Velvet, Chocolate, and Lemon cakes.
Mom's Luncheon Menu
Orange Poppyseed Muffins with Ham and Honey Mustard Beehive Butter
Bleu Cheese and Bacon Potato Salad
That Wonderful Chicken-Artichoke Salad
Zucchini and Cream Cheese Finger Sandwiches
Cranberry Chicken Salad Finger Sandwiches
Deviled Eggs (always!)
Strawberry Apple Iced tea
Bundt-eenies
Almond Cake with Vanilla Buttercream frosting
That Wonderful Chicken-Artichoke Salad
Source: Adapted from Cooks.com
(I doubled this recipe)
1 box chicken flavor Rice-a-Roni, cooked
2 sm. jars marinated artichoke hearts, drained, reserve marinade
4 green onions, chopped
1/2 bell pepper, finely chopped
3-4 chicken breasts, cooked, boned, chopped
1 1/4 cup drained and sliced ripe olives (I used stuffed green olives)
Cook rice as stated on box. Let cool and "fluff" with a fork. Cut artichoke hearts to bite-size and add to rice along with green onions and sliced olives.
For the Dressing: Combine 1/3 cup mayonnaise with the reserved artichoke marinade and can add 1/2 tsp. curry (optional). Add to the rice mixture and combine well. Chill before serving.
I do hope you give some of these dishes a try.
I know I will be adding them to my repertoire!
I am happy to be joining these linky parties this week:
Thank you for visiting me!
Fondly,
~ Karen
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