Bridal Luncheon

Eva had a Bridal Luncheon for Norie when she and Brad got married.
When I was typing in the memorial day menu a few days ago I thought it
would be nice to include several other typical menus and this one
came to mind.
Eva served her chicken salad with her mother's Challah bread, with macaroons
and strawberries dipped in chocolate for dessert. Recipes for Challah bread, Chicken salad and Macaroons are in the blog.

Chicken Salad

1 8 oz pineapple chunks

2/3 C Mayo

1 t Dijon Mustard

1/3 C raisins

1/8 t salt

 ¼ C celery thinly slicked

2 T green onions

 ½ C slivered almonds

¾ t curry powder

4 C cooked chicken

Combine 2 T pineapple juice, with mayo, curry, mustard and salt for dressing.  Combine ingredients with dressing.  Refrigerate l hour.  I serve with fresh pineapple chunks. Eva

Coconut Macaroons

ingredients

1 14-ounce package sweetened flaked coconut

1 14-ounce can sweetened condensed milk

1 teaspoon vanilla extract

2 large egg whites

1/4 teaspoon salt

preparation

Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Combine flaked coconut, sweetened condensed milk and vanilla extract in large bowl. Using electric mixer, beat egg whites and salt in medium bowl to medium-firm peaks. Fold 1/3 of egg whites into coconut mixture to lighten, then fold in remaining egg whites. Drop half of coconut mixture by level tablespoonfuls onto prepared baking sheets, spacing 2 inches apart. Top each with a second level tablespoonful coconut mixture. Bake until golden, about 25 minutes. Cool macaroons on parchment paper. Slide metal spatula under macaroons to remove. (Macaroons can be prepared 1 day ahead. Store in single layer in airtight container at room temperature.)

Challah Bread

(This recipe is from Eva.  It was her mother's recipe.)  

I(Eva) make this with the bread machine to knead it and then roll it out by hand

3/4 C warm water

1 lg egg

3 T margarine cut up

3 C bread flour

4T sugar

1 1/4 t salt

2 t active dry yeast

Coating

 l lg egg yolk

1T water

 

Preheat oven to 375

Place in bread machine in the order above but put on the dough cycle

Divide dough in half and then divide each half into thirds Braid bread so that you have two average size loafs or you can do l large loaf.  Let rise in warm draft free area until almost doubled in size approximately 15 to 20 minutes. Brush on egg yolk mixture.   Bake for 10 minutes and then add foil and cover to prevent to much browning.  Do this for another 10 -15 minutes and enjoy!