Tuesday, August 14, 2012

A Bridesmaid Luncheon for Ashleigh

On the Thursday before the wedding, Rassie hosted a Bridesmaid Luncheon for Ashleigh. We had sooo much fun getting ready for this event! The table linens were pressed, the fine china laid out and the silver polished...time for the girls to arrive!!

Bridal Luncheon Menu
Chicken Salad
Pasta Salad
Crunchy Romaine Toss
Tomato Cups
Pimento Cheese Toast Points
Orange tea, sweet tea, unsweet tea, water
Dessert: Rainbow sherbet, pirouette wafers

Chicken Salad
Click here for Mrs. Terry's Classic Homemade Chicken Salad

Pasta Salad
1 pkg colored pasta noodles
1 head broccoli, chopped
1 bell pepper, chopped
1 tomato, chopped
1 cucumber, chopped
1 can artichoke hearts, chopped
1 can sliced black olives
Italian dressing

Boil noodles, drain and add other ingrdients. Toss after adding Italian dressing.

Crunchy Romaine Toss
1 cup walnuts, chopped
1 pkg Ramen noodles uncooked, broken up (discard flavor packet)
4 Tbs unsalted butter
mandarin oranges
1 bunch broccoli, chopped
1 head romaine lettuce (I used a bag)
4 green onions, chopped
1/2 cup sweet and sour dressing

Brown walnuts and noodles in unsalted butter; cool on paper towels. Combine noodles and walnuts with broccoli, romaine, mandarin oranges, and onions. Pour sweet and sour dressing over and toss to coat well. The dressing makes up a lot but you don't need it all.

Sweet and Sour Dressing (for Crunchy Romaine Toss)
1 cup vegetable oil
3/4 cup sugar
1/2 cup wine vinegar
3 tsp soy sauce

Mix and shake well. Toss over salad just before serving.

Tomato Cups
1 can buttery, flaky Grand biscuits
1/2 cup mayonnaise
1 cup shredded cheese, Cheddar and mozarella mixed
1 can Rotel tomatoes, drained
1 tsp dried basil
1/2 onion chopped
1/2 cup bacon bits
Separate biscuits into 3 layers. Spray mini-muffin tins with cooking spray. Press one separated biscuit layer in each muffin tin. Mix filling ingredients together and place a spoonful into each muffin cup. Bake at 350 degrees for 12-15 min or until brown. (I mixed the filling ingredients the night before and refrigerated.)
Pimento Cheese
1 medium block sharp cheddar cheese
1 medium jar pimento
1 or 2 tsp onion powder

Grate cheese. Mix cheese, pimento, onion powder and mayonnaise in bowl. I do not measure mayo-just use enough to mix well --probably 4 Tbs heaped!

To make toast points, cut crust off bread. Then cut each slice in 4 triangle pieces. Put a dot of margarine on each and place on cookie sheet. Place in 400 degree oven until toasty. Spread pimento cheese on each toastpoint and place in warm oven to melt.

Orange Tea
4 cups boiling water
8 small tea bags
2 cups sugar
1 (6oz) can frozen orange juice, thawed
1 (6oz) can frozen lemonade, thawed

Bring water to a boil. Remove from heat. Add tea bags; steep for 20 minutes (covered). Remove tea bags. Add sugar and stir until dissolved. Pour into gallon jug; add orange juice and lemonade. Add water to almost fill jug.
Put a sprig of fresh mint in each glass when serving. (Instead, I put a small slice of orange.)
Thank you, Rassie, for hosting! Every detail from the fine china to the flowers was perfect. You have such a gift! Thank you for sharing your talents!!!

No comments: