Pink Princess
Day Luncheon
Sweeten with a little Mint Schnapps.
5 lbs. cooked shrimp, sliced in half,
vertically
1 cup chopped celery
2 cups walnut pieces
6 cups unpeeled red apples, cored, and cut into chunks, rinsed in pineapple
juice
mayonnaise
3 cooked chickens, skinned, boned, cut into recognizable
chunks
5 cups chopped green pepper, and 3 cups chopped onion, sautéed
10 cans, sliced canned mushrooms, drained
1/2 cup grated cheddar cheese
1 cup chopped fresh parsley
7 cups cooked rice, made in chicken stock and butter, not water
mayonnaise mixed with rendered chicken fat from reserved skin
Serve warm.
10 cans drained tuna
1 jar sweet pickle relish
1 cup chopped celery
1 cup minced white onion
1 cup sliced black olives
1 T. paprika
10 cups cooked and well drained macaroni
1 large bottle Catalina French dressing
Miracle Whip
3 cups pineapple chunks, drained, reserve juice
3 cups orange wedges, in half
2 cups green grapes
2 cups red grapes
2 cups banana slices, rinsed in pineapple juice
1 1/2 cups shredded sweetened coconut
1 cup whole unsalted almonds
2 cups Miracle Whip blended with juice and fruit from 1 jar maraschino
cherries
fresh pink rose petals as garnish
10 cups red potatoes, scrubbed, sliced, and boiled
in highly salted water
1 pkg. bacon, chopped, and fried, reserve grease
2 small red onions, sliced thinly, each slice cut in half, with rings
separated
2 jars chopped pimento, drained
1 doz. hard cooked eggs, sliced
1 cup fresh parsley, chopped
1 cup apple cider vinegar
1 cup powdered sugar mixed with 3 T cornstarch
Dissolve sugar in vinegar, pour into hot bacon grease, cook for 5 minutes,
then pour over hot potato slices and toss gently, to absorb. Add remaining
room temperature ingredients, and serve.
1 cup morels, reconstituted, sliced in half vertically
2 cups baby ears of corn
1 cup baby carrots, quartered lengthwise
1 cup fresh asparagus tips
2 cups chopped Vidalia onions
1 cup new peas
4 cups cooked and drained bow tie pasta
3 cups commercial marinara sauce with 10 minced cloves of garlic, and
1 T dried basil
4 T olive oil
Mix all the above together, fill baking pan to half, then add a layer
of ricotta cheese, add the rest of the mixture and top with 1 cup grated
mozzarella cheese, and bake at 375º for 45 minutes. Serve immediately.
1 head each: blanched cauliflower and broccoli fleurettes
1 bag crinkle cut carrots
2 zucchini or cucumbers, cut into slices, (flute first with fork)
3 tomatoes, cut into wedges
1 each: romaine, endive, ice burg lettuce, chopped and mixed together
1 jar drained green olives
1 bunch cleaned green onions
1 package radish roses
3 yellow bell peppers, cut into strips
Arrange the ingredients in groups, or lines, (do not mix the elements).
Blend 2 cups American potato salad with 1 cup mayonnaise with 6 hard
cooked eggs in food processor until smooth. Stir in 1/2 cup minced fresh
parsley and serve.
*1 pkg. each: clover rolls, white mountain rolls, party rye, party pumpernickel, mini bagels, (split), English muffins, split and toasted. Every level should have a mixture of all these choices.
*1 box each: Regular Triscuit, Matzo, sesame crackers. One kind on each level.
*1 each: cheese tortilla chips, Pringles in rippled, and pizza, pretzel chips.
*Sweeten regular Lipton tea with rose sugar.