It was pure feminine indulgence. Both in taste and viewing. A couple of girlfriends came over for an English Tea Party and viewing of the “Royal Wedding.” (click on highlighted area to read more) Well, I’m not sure how English the genteel food was but it definitely qualified as feminine, light, frilly, and accented with an assortment of tea and a variety of teacups. To start things off, one friend brought a tray of sliced cheese and turkey trimmed in fresh purple grapes. Keeping it light, we served a Crab and Avocado Quiche. Remember the thing about “real men don’t eat quiche”–not true. Next on the evening’s menu was “Tuna in Tomato Cups.” It was accompanied by a light green salad and a fresh fruit salad (I hear they had some kind of crab at the Royal reception.) We were missing the real English touch of scones because one of our friends got sick. I supplemented the dessert with fresh from the grocery freezer chocolate covered creme puffs. It was a delightful evening of tasty delights, tears, and laughter. All girl stuff.
Pardon the crumbs, I forgot to take the picture before cutting
Crab and Avocado Quiche
taken from “Quiche & Souffle
a 2 in 1 cookbook”
by Paul Mayer
published by Nitty Gritty Productions
(a present from Hubby)
1 pie pastry (taken from the book) or a Pillsbury Pie Crust like I used
1 C whipping cream
4 egg yolks
pinch salt, cayenne, nutmeg (I didn’t use these) 1 avocado fresh from my California Girls Weekend 🙂
salt and pepper
1/2 lb. fresh crab meat (I purchased fresh canned crab claw meat from the butcher section of our market)
1 tsp. Dijon mustard
Peel avocado Cut into 1/2 inch cubes. Sprinkle with lemon juice. Season with salt and pepper. Mix quickly with crab. Add mustard. Mix well.
Put crab and avocado into a pastry lined pie plate or quiche dish that has been lightly buttered or parchment lined. Pour on the mixture of egg yolks, whiping cream and seasonings.
Bake in preheated 375 degree oven for 35-45 minutes, or until custard is set, browned and tests done when a knife or tooth pick comes out of the center clean. Let set 5 minutes before serving.
Tuna Salad in Tomato Cups
taken from Betty Crocker’s red
“Dinner for Two Cookbook”
(c) 1973 by General Mills, Inc
published by Golden Press
2 large cans of Starkist Chunk White Albacore Tuna, drained and flaked
1 or more C of chopped celery (leave it chunky to add crunch)
1 chopped red or green pepper (I liked the red pepper better this time)
2 TBLS of chopped onion
3 tsp lemon juice
3 tsp soy sauce
1/2 C mayonnaise
4 or 5 medium tomatoes
2/3 C chow mein noodles
Flake tuna and drizzle soy sauce and lemon juice over all. Toss with celery, green or red pepper, onion.
Add mayonnaise. Cover and chill.
Remove stem ends of tomatoes. Place tomatoes on their bottoms and then cut the tomato into 6 slices BUT NOT all the way through. Cut to within an1 inch of bottom.The tomato should look like an open flower or star when cut. Sprinkle salt on sections.
Fold chow mein noodles into tuna mixture. Spoon salad into tomato cups. Garnish cups with celery leaves and place on salad greens.
We had a yummy night. Hope you enjoy sharing our meal at one of your girlfriend gatherings .
From My Heart to Yours,
Linking with Food on Fridays at Ann Kroeker’s Place