Hopefully you’ve seen Part 1 of Arlene’s plans for a Victorian-themed bridal shower in 1996, which included lots of fun recipes for mini sandwiches and sweets. In Part 2, she’s making seasoned mushroom appetizers, ham stuffed tomatoes, ham balls, chicken salad pastry cups, crabmeat in toast cups, ice cream balls, a fruit tray, and citrus fruit punch with an ice ring.
Then at the end of the episode, Arlene shows how everything looks all laid out for the party, with fancy tablecloths and decorations. It truly makes for a lovely gathering that would make a bride-to-be feel really special. If you know a young lady in your family or church who is going to be married soon, why not volunteer to help with the shower? And while you’re at it, why not gather some other women from the church to share Godly encouragement with her, too. As we said before, with Christ at the center of a marriage, a husband and wife can weather every storm.
Mushroom Appetizers
Ingredients
- 2 lbs fresh mushrooms
- 1/4 lb butter
- 1 pkg garlic "Good Seasons" dressing mix
Instructions
- Clean mushrooms. In a deep saucepan, place butter and mushrooms and saute' for 5 minutes. Sprinkle with garlic dressing mix.
- Simmer covered, DO NOT BOIL, for 1 1/2 hours. Serve hot with toothpicks. Makes 10 servings. Enjoy!
Ham Stuffed Tomatoes
Ingredients
- 2 pints cherry tomatoes
- 2 cans deviled ham (2 1/4 oz)
- 2 Tbsp sour cream
- 1 1/2 Tbsp horseradish
- parsley
Instructions
- Choose the best of cherry tomatoes. Thinly slice off the tops and remove pulp, drain shells upside down on paper towels.
- In a small bowl, combine ham, sour cream and horseradish. Fill tomatoes, garnish with parsley and refrigerate. Makes 10 servings. Enjoy!
- *You can instead purchase pimento cheese spread from the deli and fill cherry tomatoes with the spread.
Ham Balls
Ingredients
- 1/2 cup ground cooked ham
- 6 hard cooked eggs chopped
- 1 Tbsp minced onion
- pepper to taste
- 1/4 cup mayonnaise
- 1 1/3 cup chopped walnuts
Instructions
- Combine ham, eggs, onion, pepper, mayonnaise and 2/3 cup walnuts. Mix well, shape into small balls.
- Roll balls in remaining walnuts. Chill. Makes about 40-50 balls. Enjoy!
Chicken Cream Puffs
If you don't have time to make and bake homemade puff dough, you can always use store-bought pastry cups.
Ingredients
- 1/2 cup butter
- 1 cup boiling water
- 1 cup all purpose flour
- 1/4 tsp salt
- 4 eggs
- chicken salad
Instructions
- Preheat oven to 450 degrees. Grease a cookie sheet.
- Melt butter in boiling water. Add flour and salt all at once; stir vigorously. Cook, stirring constantly, until mixture forms a ball that doesn't separate. Remove from heat and cool slightly.
- Add eggs, one at a time, beating vigorously after each until smooth. Drop dough by heaping teaspoonful 2 inches apart on prepared cookie sheet.
- Bake in a very hot oven for 15 minutes, then reduce heat to 325 degrees for 25 minutes. Remove puffs from oven; split. Turn oven off and put cream puffs back in oven to dry out, about 20 minutes. Cool on rack. Fill with your favorite chicken salad or deli-made chicken salad just before serving. Makes 24 puffs. Enjoy!
Crabmeat in Toast Cups
Ingredients
- 2 lb white bread firm texture, about 1- 1.5 loaves
- 1/2 cup butter melted
- 1 1/2 Tbsp butter
- 1/8 cup flour
- 3/4 cup milk
- 4 oz cheddar cheese shredded
- 1 can crabmeat, 7.5 oz
- 1 Tbsp scallions minced
- 1/2 tsp lemon rind grated
- 3/4 Tbsp lemon juice
- 1 1/2 Tbsp parsley minced
- 1/2 tsp Worcestershire sauce
- 1/2 tsp prepared mustard
- 1/4 tsp salt
- dash Tabasco
Instructions
- Cut crusts from bread. Cut slices into 2 1/2 inch rounds. Brush with melted butter on both sides and press into tiny muffin pans. Bake a 450 degrees for 5 minutes until golden.
- In saucepan, melt 1.5 Tbsp butter, stir in flour and cook until blended. Add milk gradually and cook over low heat, stirring constantly, until thickened. Stir in cheese until melted.
- Bone and flake crabmeat. Add sauce and remaining ingredients. Mix.
- Fill each toast cup with 1-2 Tablespoons of crab mixture. Bake a 400 degree for 10 minutes until piping hot. Makes 40 cups. Enjoy!
Citrus Punch
Ingredients
- 12 oz frozen orange juice
- 12 oz frozen lemonade
- 12 oz frozen limeade
- 2 qts cold water
- 2 qts ginger ale chilled
- fruited ice ring make 2 days early
Instructions
- Thaw frozen juices. Combine all ingredients except ginger ale; chill.
- Pour juice mixture over ice in punch bowl; add ginger ale slowly. Makes 40 half-cup servings. Enjoy!
Ice Cream Balls
These make a lovely favor for a special event.
Ingredients
- ice cream (your favorite flavor)
- medium-sized foil cupcake wrappers
- variety of crushed nuts, candy, or cookies
- an ice cream scoop that makes nice round balls of ice cream
Instructions
- This recipe works best when everything is nice and cold. Be sure to use foil cups, as paper cups may leak when the ice cream melts.
- Spread a layer of foil cupcake wrappers out on a rimmed baking sheet or 13×9" pan, and put in the freezer to chill down for 10 minutes. Prepare small bowls with various crushed toppings. Remove pan and cups from freezer.
- Working quickly, scoop nice sized balls of ice cream, and use an extra spoon to shape them if needed. One at a time, drop the scoop into the nuts, candy, or cookies, and roll around until fully covered. You may need to lightly press to make the toppings stick. Once covered, drop the ice cream ball into a foil cup.
- Repeat the process until all your prepared cups are full, and immediately put back in the freezer. You can make as many or as few as you like. Allow to chill at least 1 hour so everything gets nice and set. Serve immediately after removing from freezer. They work great as part of a dessert buffet. Enjoy!
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