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.)

CROATIAN POTATO SALAD from Anne

I used a larger bag of potatoes this year (2011) but had tons left over and would guess we had about 30 people. I could have probably used a 10 lb bag. With 10 lbs. I'd probably use a little more than half of a yellow onion and about half a bottle of Italian dressing. You just need to play with it and add onion, vinegar, salt and pepper to your own taste. You want enough dressing to coat the potatoes lightly, but not be pooled at the bottom or the potatoes will get soggy.

I don't really have a written recipe, but here's how I make it...

Ingredients

red potatoes

yellow onion (very thinly sliced)

Italian salad dressing (Whatever kind you like best)

apple cider vinegar

salt and pepper.

Boil potatoes until tender throughout, but not too soft or mushy. Cool just enough to handle and peel.

Make it in a container with a tight lid. Cut the potatoes into medium thick slices and/or wedges. Cover the bottom of the container with about a one inch layer of potatoes. Sprinkle thinly sliced onions on top of that layer. Then, sprinkle with 2 or 3 capfuls of cider vinegar and with salt and pepper.

Keep repeating this until you've used all the potatoes.

Pour Italian dressing over the top and let it sit for quite a while to seep down through. If the container lid is tight enough, flip it over after a few hours to let the dressing drip down through again. (Can do multiple times.) I generally make this a day ahead of time and think it's better this way. Toss it around just before serving and taste test to see if any additional vinegar, salt or pepper is needed.

Memorial Day

Just came back from Aunt Jeanne's for Memorial Day gathering.
Enjoyed seeing everyone as usual.
Memorial Day Menu consisted of
Hamburgers, Hot dogs and Brats on the grill
Calico Beans
Croatian Potato Salad
Deviled Eggs
salad
slaw
and as always black olives and pickles
Bairds provided dessert of cakes and homemade ice cream gathering.

Brisket Recipe from Ted who got it from Aunt Jeanne

Trim fat off brisket.     Brush or rub liquid smoke over entire brisket.    Sprinkle celery salt,  and pepper over entire brisket.  Sometimes I add seasoned salt and garlic powder    Place in large baking bag.   Add all of a can of beer.  If you like you can add some onion either fresh or dehydrated.      Bake about 3 to 4 hours.  I usually start it for about 30 minutes at 325, then reduce the heat to 250 or so for the remaining time.  Then remove from oven and cover top of meat with your choice of barbeque sauce.  Return to oven for approx 30 min.  You can lower the temp some, 200 give or take.      When you remove the brisket save the juice in the bag.     Slice meat, if possible with an electric knife.  Add juice from bag to whatever dish you are serving or storing the meat in. 

  

other tips:

            -try to cover the brisket with the liquid smoke without getting it on your hands. The liquid smoke will make you hands smell for days.

            -follow the directions of the baking bag.

            -a whole brisket takes about 3 to 3.5 hours, a smaller brisket flat may not take quite so long, but it may be better to have it in longer than not enough.  Longer at a lower temp is better than shorter at a higher one.  Trying to rush it will make it tough.

            -once cooked, it will be tender, but it will dry out pretty quickly, so keep some of the juice on it after you have sliced it. You can also cover it with barbeque sauce if you prefer, or mix some juice and sauce and cover it. 

            -you can cook the brisket, then let it cool in the bag and refrigerate it whole.  A day or two later you can slice it while its cold, then reheat in oven or microwave, be careful to keep the juice on it

            -if you do a whole brisket, the back part is marbled with a lot of fat and is best if you chop it or run it thru a food processor, then add barbeque sauce and juice and use it for sandwiches.

           

NANCY'S EASTER EGGS aka Scrumptious Eggs

from Finely Tuned Foods...KC Symphony Cookbook

1.5 lbs shredded Monterey Jack cheese
3/4 lb sliced fresh mushrooms
1/2 large onion, chopped
1/4 cup butter, melted
1 cup cubed ham (didn't use this time)
7 eggs, beaten
1 3/4 cups milk
1/2 cup flour
1 tablespoon chopped parsley
1 tablespoon seasoned salt

Put half the cheese in bottom of buttered 9 x 13 casserole. Sauté mushrooms and
onion in butter until tender; place over cheese. (spread ham over mushrooms) Top
with rest of cheese. (can do this much ahead of time; cover and refrigerate
until ready to bake). When ready, beat eggs, milk, flour, parsley.
Bake at 350 for 30 min. or until eggs are set.