Catering Isn’t Always What It Seems!

    • By now you know how much I love to cook and prepare foods to look nice. I’ve made things many times for other people for free and parties just for fun.Well, one day a friend of mine, Brenda Touchstone and I were asked to cater a surprise 50th wedding anniversary party. What a feather in our caps, we thought. People liked our food well enough to pay for it!! Now we needed to really get creative ! We started days ahead of time with getting out our best platters and using silver and cut glass plates and bowls. We fixed the punch with fruit and froze it and made pretty little flower mints and wrapped them tightly. Then came the meatballs, made from scratch of course and then put in a crock pot with pizza sauce to blend well and the cocktail weenies with chili sauce is prepared the same way. The cheeseballs were next and easy, just needed my husbands hands to mix it up well , then we could fix it in whatever shape we wanted. Some rolled in crushed nuts while others in parsley or paprika. The fillings for the tiny sandwiches could be done ahead but we needed to put them together after we got to the place for maximum freshness. The chips just needed pored into their pretty bowls. As you can see we were giving it our all. The day finally came and we were ready. With all we had to carry we decided to drive my camper van with the bed over the front seat. When we got to the party place we found no one around. My they were running late, we thought. We sat for a while then decided we’d better find someone to open the doors so we could get started putting the food out. It was a weekend so there was not a soul on duty. Finally after knocking on many doors we found someone who had a key. They reluctantly let us in. Nothing was ready, not a table or chair in sight. We started making phone calls but the only people we got ahold of were the parents of these two sisters who were surprising them with this party. So we couldn’t a say a word about our dilemma to them. Time was passing and we couldn’t figure out why not a person was showing up. Finally someone we reached told us how the party had been changed to another location and the only people they forgot to tell were the caterers. The people with all the food and drink!! Anyway, since my friend Brenda grew up here in Tennessee and I was a transplant from Ohio she felt she could drive faster and know short cuts since we now had to go leave the area we were in, drive through downtown and across to another mountain top to where the party was now being held. She drove as fast as she could and I sat at the little table in the back cutting up fruit and making sandwiches that had to have the crust cut off and made into shapes. We arrived there in time to unpack and the sisters were there to help carry everything in. Without a word to each other we went straight to work making the tables pretty with all our best dishes and arranged them in order, like the chips went on the table with the sandwiches and the mints and nuts went with the punch and punch cups. The sisters were very apologetic and tried to help as the time for their guests to arrive was quickly approaching. As we poured the last of the punch into its bowl……people were starting to come in the front door!!! We were going to slip out the back door when we realized there was not a back door. We were a mess in old cut off shorts and punch and strawberry juice all over us. What were we to do!!! People wouldn’t want to eat what we had so skillfully prepared if they saw how messy we looked ! We noticed there was room under the bar for the two of us to hide. So there we hid all evening ! The sisters felt so badly for their mistake of not telling us the party place had changed that they kept handing us bottles of good wine, which we enjoyed as we sat quietly in hiding.The party went off without a hitch and we were excited to hear first hand of the compliments people gave about the food!! To this day neither of us remember how we got home driving that big camper, but we did and here are a couple of the recipes you might enjoy with the holidays just around the corner.

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  • I used to make these meatballs from scratch but now I buy frozen Rosina Italian meatballs and put them in the crock pot and cover with Ragu pizza sauce. Heat and serve with Parmesan cheese.

  • IMG_2387.JPGPECAN CHEESE BALL

  • 4-3oz pkgs. cream

  • 6 oz Cheddar cheese, grated

  • 4 oz blue cheese (optional)

  • 2 tsp. parsley

  • 1 T onion, grated

  • 1/2 tsp. Worcestershire sauce

  • 1/2 C chopped pecans

  • Soften cheeses and mix everything together. Chill for at least 1/2 hour and then form into a ball or log and roll in crushed pecans.

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  • 2-8oz pkgs cream cheese

  • 1-81/2 oz can crushed pineapple

  • 2 C chopped pecans

  • 1 C chopped dates

  • Soften cheese and mix all together.Chill for 1/2 hour ,then form into a ball and roll in chopped pecans. Chill again before serving.

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ROASTED TURKEY SANDWICH

On one of my trips to California I was dreading the food choices I would have for something to eat. I’m never organized enough to pack my own and the trip for me is too long to go without! When the airline stewardess came by and handed me the menu folder,I chose the best I could knowing the bread would be too hard and the sandwich itself be too dry but I was hungry so I would suffer through! When my sandwich came tightly wrapped in clear wrap with several layers, I unwrapped it and took a bite. Wow, I thought as I took another bite. To my surprise it was delicious! So I knew exactly what I would order on the way back home. When my trip was over and I was headed home I asked the stewardess for the same sandwich only to be told it was only served during breakfast hours!! Oh well, I remembered it well and here it is for you to try. Thanks Delta Airlines! Think you could serve it all day?

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Bagel bread thinly sliced
Spread with cream cheese on both sides
Roasted turkey (not smoked)
American cheese or whatever you like
Slice tomato
Lettuce
Avocado
Salt & Pepper

ALYCIA ‘s DELIGHTFUL FRUIT PIE

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Here is the pie recipe so many of you have been asking for!! Enjoy!! 🍓🍓

1 pie crust, you can use the frozen
crust and bake according the pkg. or use a graham cracker, sugar or chocolate already made crust

1/2 C heavy cream or half & half

1/4 C sugar

1 8oz cream cheese or mascarpone cheese (the Italian version of cream cheese)

Pinch salt

! T finely grated lemon or lime

Beat all together in an electric mixture
And pour into the crust. Arrange any fruit on top or do like Alycia and make a pretty pattern using one pint each of blueberries, raspberries and blackberries. Put in the refrigerator a half hour before cutting. YUMMY!!!

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Gaining more than an education 🍌

When I went off to college at Asbury University in Wilmore, Kentucky I learned, like many others, how differently people lived. Until then I pretty much thought everyone lived life the same. For instance in my home Sunday was a holy day made up of going to church. We would all get up, dress a little nicer than we did for school , eat a bite of toast or cereal and head off to Sunday school followed by a church service. After that we all went home and had a lovely dinner in the dining room with Mom’s good china, silver and crystal goblets. She always said her ” good ” tableware was for those important to her and that no one was more important than her family . This was our biggest meal of the week. We’d have a ham or roast with all the trimmings , even dessert, and we sat and ate together, after the blessing of course, and had fellowship with each other for hours it seemed and we looked forward to that all week. There was never supper on those evenings because we had eaten so much during that meal but fruit was always available. The rest of the week was busy for all of us in school and work, mom was a teacher and enjoyed her chosen profession so much and daddy was the editor of a our church denomination’s monthly magazine. So it was help yourself in the mornings and a light supper was always our menu through the week days. This is why in college I was so confused to see students line up at the cafeteria on Sunday evenings. I asked, “What are they doing?” I was told they were going in for supper. And when I answered ” but we’ve already eaten today ” they all laughed at me. Well, since it was part of my meal plan I figured I’d go and see what there was and came out with fruit to keep in my room for the week. Being from Ohio and now living in Kentucky I was introduced to some new ideas for salads that I still enjoy today. I gained more than an education there and here are a couple of the salads I enjoyed. All very easy to prepare and can be done ahead of time.
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BANANAS ON LETTUCE WITH NUTS

Slice as many bananas as you will need lengthwise

Cut those lengths in half

Spread with mayo or salad dressing

Top with crushed nuts, I prefer peanuts but any you like will do

Serve on lettuce
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PEARS WITH MAYO AND CHEESE

1 can halved pears

Small amount of mayo on top

Place shredded cheddar cheese on top of mayonnaise and place a cherry in the center

Serve on a large plate with lettuce

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FALL BRINGS MORE THAN PUMPKINS🍁

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Pumpkins are everywhere and I love everything pumpkin! I come from Pumpkin Town, Circleville, Ohio where they have the Greatest Free Show on Earth called Pumpkin Show, of course, where anything possible is made from pumpkin. Delicious concoctions from pumpkin pancakes to pumpkin burgers!! But if you look around there are many other fruits and vegetables that are just as tasty!!! Squash in all shapes and colors and apples in abundance . But people over look the white puffball mushrooms that come up right in their own yards. ☔️After a fall rain, for the next couple of days, these mushrooms pop up everywhere. I took my granddaughters and let them pick them the other afternoon and I allowed them to jump and squash the ones that weren’t perfect. Only prepare the good ones. They need washed very well, take off the thin outer layer and slice. They will be completely white and have a good texture to them. Here’s a couple recipes I use from my brother, Jonathan, who should have become a farmer like our maternal grandfather.

Fried White Puffball Mushrooms🍄

Wash, peel thin outer layer ft
Soak in egg and milk mixture
Roll in flour with salt and pepper
Fry in butter all at the same time because the butter will easily burn

🍄Sautéed Puffball Mushrooms

Wash and dry mushroom, peeling off outer layer and slice in thin pieces

Put in skillet with butter or olive oil

Sauté with garlic and seasoned salt

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Recipes from Santa Barbara 🌽🍅🍤

Romaine Salad with a California Twist.

Wake up your lettuce, like mama would always say , by salting, washing and cutting it up in small pieces and placing it in colander covered with paper towels and putting it in the refrigerator for awhile.

Fix the corn in the microwave by wrapping in paper towels, husks and all, for 4 minutes . When you take it out cut off the bottom then hold the corn silks and shake. The corn will fall out and you don’t have the silks to worry with!

Use cherry tomatoes cut in half. heirloom if you can find them, the taste is well worth the difference in cost.

A small amount of black beans straight from the can add a southwestern touch.

Medium to large size shrimp, fresh or frozen, cleaned and deveined then put in a skillet to sauté with olive oil and seasoned salt for flavor. Add any spice to kick it up like Emeril would say. Cayenne is good to use.

Then you take out the lettuce and arrange the salad in bowls putting in the amounts each guest likes and to add that California flair top it with avocado. A vinaigrette dressing is good on this but use any dressing you like.

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