Anyway, here's what was on the menu - meals that were delicious and easy to prepare ahead of time. Try them the next time your friends come in town!
Cold Pea Salad
1 pkg. steam in bag peas, cooked and drained
3/4 c. light sour cream
1 T. dill
3 ribs celery, finely chopped
1/4 c. finely chopped onion or a couple dashes of onion powder
salt and pepper to taste
Mix ingredients together and refrigerate overnight for best flavor. Serve with chicken salad (below) on a lettuce leaf.
Chicken Salad
1 16 oz. pkg. canned white meat chicken, drained
1/4 c. sweet pickle relish
2 ribs celery, finely chopped
1/4 c. chopped onion or dash of onion powder
1/2 c. mayonnaise
salt and pepper to taste
Mix and refrigerate overnight for best flavor. Be sure to use lots of pepper!
Swiss and Onion Quiche
1 9" frozen pie crust
1 large onion, sliced and cooked in butter until sweet and golden
2 c. shredded swiss cheese
3 eggs, beaten
1 c. half and half cream
salt and pepper to taste (I just used pepper, as the cheese is rather salty on its own)
Bake at 425 for 10-12 minutes, then lower heat to 325 and bake an additional 30-35 minutes. Test with a knife or toothpick for doneness.
Chicken Divan
1 pkg. fresh chicken tenders, cut into bite size pieces
1 pkg. steam in bag broccoli florets
1 can cream of chicken soup
1/2 - 1 c. mayonnaise
2 c. shredded cheddar cheese
pepper to taste
Boil chicken bites until cooked through. While chicken is boiling, cook the broccoli and form a broccoli layer in a 9 x 11 casserole pan. After chicken has cooked, drain it and distribute evenly over the broccoli. Mix the soup, mayo and cheese together in a bowl, season with pepper, and spoon evenly on top of the casserole. Bake at 350 for 30-45 minutes until cooked through and bubbly around the edges. (I made mine the night before so all I had to do was put it in the oven.)
She'd brought 2 bottles of red wine and chocolate truffles, and m'dears, it was a FABULOUS weekend!
