Lunch and Teatime
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  Sweet  little Teatime Poems for You         


A little cup of friendship

with a bag of tea
When you drink this
Think of love from me.

I cannot sit and chat with you,
the way I'd like to do.
So brew yourself a cup of tea
I'll think of you, you think of me

   When you're feeling sad and blue
   and have no clue what to do
   sit down and have a cup of tea
   and a hug or two or maybe three
   Feel those troubles melt away
   and start you on a better day.

I wish we could sit down together
and have a cup of tea
But since we can't...
When you have this one
I hope you'll think of me.

Maybe you could use one of these little poems on a little card attached to a pretty tea cup with sachets of tea
and place at each table setting... or,  give as a gift to a friend or "secret-sister."

Contents of Lunch & Teatime Recipes

Cucumber Salad
Broccoli Salad
Taco Salad + Guacamole Dip
Chicken Salad

Almond Chicken Salad         
Teresa's Spinach Salad
Donna's  Maple dressing! 

Katherine's Fruit Pizzazz
New! Janet's Chicken Salad
        

Strawberry Pretzel Jell-O Salad  
Cabbage Salad with Ramen noodles
Turkey Mandarin Salad

Chocolate or Lemon Lush
Chocolate Mexican Wedding Cakes
Cranberry Almond Biscotti 
                  
Buttery Shortbread
Lemon Squares
                                   
German Apple Cake
Russian Cream

Cucumber Salad
10 medium cucumbers
2 C Sour cream
2 C yogurt
5 small cloves crushed garlic
10 fresh mint leaves
1 1/2  C thinly sliced red onion
3/4 C very finely chopped parsley
3/4 C minced scallions
2 1/2  tsp. salt
1 tsp. black pepper
2 1/2 T fresh dill
2 1/2 C toasted walnuts
Peel and slice cucumbers; combine all ingredients except walnuts. Chill thoroughly.
Just before serving, garnish with walnuts (and hard cooked eggs if desired). Serves 12

 

 

Strawberry Pretzel Jell-O Salad

3 C crushed pretzels
4 Tblsp powdered sugar
1/2 C melted butter
Mix and press into the bottom of a 13 x 9 inch pan. Bake 10 minutes at 350'.
8 oz. Pkg cream cheese (softened)
1 egg 1 C powdered sugar
1 small container Coolwhip
Cream all together and spread over the cooled pretzel layer and chill.
6 oz strawberry (or raspberry) Jell-O
3 C sliced frozen strawberries.
Mix well the Jell-O with 2 C boiling water. Add the frozen sliced strawberries, stir to mix well; allow to thicken some and then pour over the pretzel/cream cheese layers. Refrigerate until set and ready to serve.
(12-18 servings)

 

 

   Broccoli Salad
1 Large bunch of broccoli, (in small pieces)
12  slices bacon, cooked and crumbled 
1 Cup Raisins (or raisins & Craisins)
1 Cup sunflower seeds
1 Cup mayonnaise (reg. or non fat)
Cup sugar
2 T. vinegar  (I use flavoured)
Pinch of salt

Combine all together and chill well and then stir again before serving.
 

    Turkey Mandarin Salad

2 Cups cubed cooked turkey
1 Tablespoon chopped red onion
tsp. Salt Cup Seedless Red Grape halves
1 Cup diced Celery
1 Can Mandarin Oranges – drained
Cup cooked shell macaroni Cup mayonnaise
Cup whipping cream whipped.
1/3 Cup plain or smoked Almonds; chopped

In large bowl, combine turkey, onion, salt; mix well. Add grapes, celery, Mandarin oranges, and macaroni; toss lightly to mix. Cover and refrigerate. Just before serving, combine mayonnaise and whipped cream; fold into salad along with almonds. This can be served on a bed of lettuce or in a croissant.  6-8 Servings.

      Taco Salad

Makes 8 (Lunch or dinner) servings
4 boneless skinless chicken breast halves (about 1-1/4 lbs) cooked & cubed
~OR~  2 Cups cooked ground or shredded beef
Lettuce---dark red and green leafy ---2 ‘heads’
4 Roma Tomatoes, diced
1 bunch Green onion, finely sliced
1 can (15 oz) kidney beans, rinsed and drained
1 Can (15 oz) olives, sliced
1-2 cup (4-8 ounces) Shredded Tillamook Cheddar Cheese
(Optional) Bacon, cooked & crumbled
Tortilla Chips
Salsa
Sour cream
Guacamole Dip (Recipe follows)
In a big bowl, combine lettuce, tomatoes, onion, beans, olives and meat (+ bacon if desired). Cover with the shredded cheese. On the side, have bowls for the guacamole, sour cream, and salsa. Chips can go in a basket.
Some people like to slightly crush the chips and put them in the salad and reserve some on the side for dipping. We use tortilla chips, but have also used Fritos. Occasionally, I will deep fry flour tortilla triangles and drain them on paper-toweling for chips for dipping salsa and guacamole.
          
Guacamole Dip
5
large ripe avocados, peeled and mashed
1 cup Low fat (or fat-free) Mayonnaise
1 cup salsa drained/pressed
2-3 Roma tomatoes, chopped
1 Cup black olives, finely chopped
1 bunch green onion finely sliced
1 Tblsp. Minced garlic
Salt and pepper (to taste)

 Teresa's Spinach Salad

Salad:  2 bunches of spinach,
1 red onion thinly sliced,
Ten slices bacon (fried and crumbled)
1/2 cup shredded parmesan cheese, 
6 hard boiled eggs (sliced),
croutons; (I also add "Craisins")

Dressing:  1 Cup oil, 1/4 Cup red wine vinegar, 3/4 Cup sugar (I use brown), 2 Tblsp Worchestershire sauce,  1 small onion very finely chopped, 2 tblsp minced garlic,
salt & pepper to taste. 

   Make dressing ahead of time & refrigerate.   I make it in a mason jar so that I can shake it well a few times before serving.

    Chicken Salad
1 1/2 lbs chicken cooked and chopped
1 Cup pineapple tidbits
1 bunch celery diced
1 cup slivered almonds
1 tsp. each salt and  pepper
1 1/2 cups mayonnaise
This salad can be served in a tomato cut in eighths and fanned out on a bed of lettuce or it is especially delicious on warmed croissants.
Almond Chicken Salad

3 Cups cooked and "cubed" Chicken
3 T. Lemon juice
3 hard-boiled eggs
1 Cup pineapple tidbits
1 Cups red seedless grapes
1 Cup chopped smoked almonds
1 cup mayonnaise
1 tsp. Salt
1 tsp dry mustard

Toss the chicken and lemon juice together, chill for an hour or so then add the rest of the ingredients together and toss to mix. Serve over lettuce. If you like curry, then you can mix a teaspoon of curry with the lemon juice and toss with the chicken for a curried chicken flavor. I have even stirred in a few cups of cooked rice to stretch this salad, and it was very tasty.

 

Cabbage Salad ~ Ramen noodles
1 medium head of cabbage
1/2 cup sliced or slivered almonds
2-3 tsp. Sesame seeds
Shred cabbage, and place in mixing bowl, add toasted sesame and
almonds and mix together.

In another little bowl, mix 4 tblsp. cider vinegar, 1/2 cup canola oil, and 1/2 cup sugar and the "Top Ramen" seasoning packet. Toss the dressing and the salad together and add the package of crumbled ramen noodles and mix again very well. You can make this in advance except don't add the ramen noodles until just before you serve the salad. This recipe lends itself well to alterations... add slivered red onion, broccoli and raisins, or add diced cooked chicken, or add pineapple and chicken, or add red flame grapes and chicken.

(note: all nuts and seeds should be quickly toasted in a frying pan before adding to recipes. It really brings out their flavour and enhances recipes and is worth the small extra effort necessary.)

More goodies from Donna Godfrey
For Fresh greens... served alongside fresh fruit and avocado slices on it...also, take cantaloupe slices and wrap them with thinly sliced prosciutto. It is a keeper!

     Maple Salad Dressing

  1 cup pure maple syrup
  2 tablespoons vegetable oil
  1 tablespoon lemon juice
  1/2 teaspoon paprika
  1/4 teaspoon celery seed
  1/4 teaspoon salt
  1/4 teaspoon onion powder
  1/4 teaspoon ground mustard

Combine all ingredients in a jar with tight-fitting lid; shake well.  Serve over salad greens.

Janet's Chunky Chicken Salad

2+ cups cooked chicken [chunks]
1 cup celery – diced
1 medium onion – chopped
1 cup raw rice – cooked
2 c. water & salt to taste
3/4 cups mayonnaise [can add
sour cream]
1 can cream of – - soup
celery, chicken, mushroom
2 tsp. Lemon juice
1 - 8 oz can water chestnuts
3 hard boiled eggs diced– optional
salt & pepper to taste
Toss all ingredients together. Put into a greased 9X13 casserole pan. [may be too much so use a second pan if necessary]  Make topping ~  2 Tblsp melted butter ,  1 cup crushed corn flakes,  1/2 cup chopped nuts – optional. Bake in 350 degree oven for 40 minutes or until hot and bubbly through. Serves 8 or 10 – depending on the appetite. ~Smile~

            
 

Katherine's Fruit Pizzazz  (Fruit Pizza)


1 20 oz roll sugar cookie dough  ( I make a recipe of butter cookie dough for this)
8 oz cream cheese
1/2 cup sugar
1/2 t vanilla
2 T sour cream
Take out cookie dough and cream cheese 1/2 hour before serving.  Spread cookie dough on greased pizza pan. Bake at 350*, 12-15 minutes until golden.


                                               Meanwhile, prepare glaze:
1/2 C sugar - 1 1/2 T cornstarch  -  6 T water   -  1/2 Cup orange juice  -  2 T lemon juice
In a saucepot, mix sugar and cornstarch thoroughly.  Add remaining glaze ingredients and bring to boil for one minute.  Set aside to pour over top.  Blend remaining cream cheese, etc. ingredients and spread around to edges. Top with sliced fruit arranged in circles to the edge. pour glaze over all.  Serves 12 Hints: Add blueberries on top *after* glaze Don't push dough out to pan edges before baking.

 

Great Luncheon or Teatime desserts

Chocolate Mexican Wedding Cakes

Cup brown sugar
Cup Butter (softened)
3  (1 ounce) squares unsweetened baking chocolate
1 tsp. Vanilla
2 Cups flour
1 Cup finely chopped nuts
tsp. Salt
Powdered Sugar
Heat oven to 350. Combine brown sugar and butter; mixing until creamy (1-2 minutes). Add melted chocolate and vanilla; continue beating and scraping bowl often. Add all remaining ingredients except powdered sugar. Mix well.
Shape rounded teaspoonfuls of dough into one inch balls and place on baking sheet. Bake for 8-10 minutes. After slightly cooled, remove from baking sheet and sprinkle with powdered sugar while warm and again when cooled. 4 Dozen.

 

Buttery Shortbread

1 Cups flour
Cup powdered sugar
Cup cake flour
l Cup Butter, softened

Heat oven to 350.
In large bowl combine all ingredients;
with fork combine until soft dough forms press evenly in the bottom of two 9" pie pans.
Score each pan into 8 wedges and pierce with fork all around.
Bake for 25 minutes until light golden brown.
Fully cut into wedges while still warm; cool on rack.
16 servings.

 

Lemonor Chocolate Lush

Crust:
1 Cup flour
1/2 Cup butter
First Layer:
1 Cup whipped cream
1 Cup powdered Sugar
lb. Cream Cheese (very soft)
Second Layer
Instant Pudding (Chocolate OR Lemon)
3 Cups milk
Third Layer Whipped cream

Mix Flour and butter until crumbly and pat into
9X 13" pan. Bake for 15 minutes at 350. 
Set out to cool.
Beat whipped cream, powdered sugar and cream cheese until very smooth and creamy. 

Smooth over crust.
Mix pudding and milk thoroughly and pour over
the cream/sugar/cream cheese layer.

Refrigerate until firm.
Thinly spread whipped cream over the second
layer as a frosting. Sprinkle with finely Chopped nuts or shaved chocolate.

Refrigerate until ready to serve.

 

German Apple Cake

Beat well:
2 Large Eggs    
1 Cup Oil
               Add and mix well
2 Cups Sugar
2 Cups flour
2 Tsp. Cinnamon
1 Tsp. Soda
Tsp. Salt
                     Add and Mix Well
4 Cups chopped apples
Cup chopped nuts
Pour into a buttered 9 X 13" pan and
bake for 45-50 minutes at 350.


Frosting:
2 small pkgs cream cheese,
3 Tsp. Melted butter, 1 Tsp. Vanilla,
1 cups powdered sugar. 
Beat well and spread over cake
when cooled.

Cranberry Almond Biscotti

These are so very simple. These can be made in advance and if someone drops by,
you can welcome them in for biscotti and tea or coffee. These are good ‘dippers.’

2 C. Flour, 1 C. Sugar, 1 tsp. Baking powder, tsp. Baking soda,  2 egg whites, 2 eggs, 1 Tblsp. Vanilla or Almond ext.(I use 1 tsp. of each),  1 C. dried cranberries, C. sliced almonds. Preheat oven to 375 degrees.

Combine dry ingredients and set aside---then whisk eggs, whites, and extract in a bowl and then add to dry ingredients mixing just till moistened using your mixer on medium speed, add cranberries and almonds. On a floured surface, divide batter in half and pat into a 12-14" ‘log’ patting the edges and making the center kind of ‘domed.’ Place on cookie sheet and bake 30 mins.---till firm. Remove from oven. Cool on a wire rack... then cut the biscotti into or inch slices and bake the biscotti slices for an additional 20 minutes. Remove from oven and cool. You can drizzle thin icing over the rack after they cool or leave them as they are.


It's Teatime

Graceworks - (yes the Planner ladies!)
Riverside Tearoom
http://www.hisgraceworks.com/tearoom.htm

Trish's Tea Time Page
This page is Filled with lots of good ideas, links and links to other pages by the author
http://www.geocities.com/trishnonaka/teatime.html

         Lemon Squares
These add to any luncheon or tea party!

2   Cups flour
   Cup Powdered Sugar
  1   Cup Soft Butter
Mix together and press into a 13 x 9" baking pan. Bake at 350* for 20 minutes or till golden. Set aside to cool.

In a bowl, beat 4 eggs lightly and then add 1 Cups sugar, Cup lemon juice, Cup Flour and 1/2 tsp baking powder. Mix together (without really beating---just blend!). Pour this over the cooled crust and bake for 20 minutes. Then when the lemon bars are slightly cooled, sprinkle with about cup of powdered sugar.  You can put the powdered sugar  in a sifter and "sift" over the top.   When cooled, cut into little bars or squares.   Set out on a paper doily lined plate for serving.