Today I served a tea luncheon for
some senior and pre senior
ladies from the church we attend in Boonville, Missouri.
We have a valued common bond
because we all love the Lord.
We talked a little about
the 23rd Psalm and how to
use it in our prayers.
I made a little Psalm 23 art paper
for each place setting.
And what did we eat? We had a nice green salad with mixed greens and nuts, celery, cucumber, olives, blueberries,
mushrooms and onion rings
on it with Oriental Honey Dressing.
There were also be some Havarti
Dill Cheese cubes.
A
Creamed Chicken Salad
on a small Croissant
I have made this recipe numerous times and ladies gobble them! I cut this recipe out of a very old
“Victoria” magazine.
Makes 10 small “scoops” of chicken salad
Creamed Chicken Salad:
1 lg boned, skinned chicken Breast,
1/2 cup finely chopped celery,
2 hardboiled Egg finely chopped,1/3 cup chopped pickles or pickle relish, salt and pepper, ¼ cup mayo, ¼ cup sour cream
I also added: 1/2 tsp dill weed, celery seed and poppy seed and 1 small jar drained pimentos
Double or triple recipe as needed
Then we had a
(photo above from the past)
For dessert
we had a Strawberry
Danish Cream Cake. I made one of
these last week and my husband
and I loved it so
I made one for the ladies.
Beverages were water, iced
tea and hot tea which was Ginger
Peach.
It is so wonderful to sit and chat
with other ladies and find out
about their life. I love to enjoy
learning more and taking the time
to relax and share.
Tip: Also, now that
it is just my husband and I, I still
bake but I go ahead and freeze two
slices of desserts together so we
can have some later.
