I threw a baby shower for my friend, Angela James and her beautiful baby girl, Callie Marie, this morning. We had a great time and enjoyed the following recipes. I think the "winner" was the Hot Bacon and Swiss Dip, because it was GONE. One party-goer (who shall remain nameless) ate the dip in lieu of the cake.
The menu included:
- Hot Chicken Salad
- Boursin Cheese with Sun-Dried Tomato Wheat Thins
- Vegetable Tray with Ranch
- Fruit Tray with strawberries, blueberries, grapes, and oranges
- Hot Bacon and Swiss Dip with Ritz crackers
- Strawberry Soup
- Coffee, Regular Orange Juice, Mimosas
- Punch and homemade cake (see earlier post for my mother's buttercream frosting recipe)
HOT CHICKEN SALAD ¼ c. butter or margarine Melt butter in a large skillet over medium-high heat. Add onion and next 5 ingredients; sauté until vegetables are tender. Place in an ungreased 13x9-inch baking dish. Add chicken, mayonnaise, soup, and salt; stir well. Sprinkle with crushed corn flakes; bake, uncovered, at 350 degrees for 30 minutes. Serves 8. HOT BACON AND SWISS DIP 1 (8 ounce) package cream cheese ½ c. mayonnaise 1 c. Swiss cheese, grated (I used a little more) 2 T. chopped green onions 8 slices bacon, cooked and crumbled ½ c. crushed Ritz crackers Soften cream cheese in bowl. Add mayonnaise, Swiss cheese, and green onions; mix well. Place in baking dish. Top with bacon and crackers. Bake at 350 degrees for 15 to 20 minutes or until bubbly. Serve with Ritz crackers or Scoops. STRAWBERRY SOUP 1 (16 ounce) container fresh strawberries, hulled 1 c. light sour cream ½ c. milk ¼ c. sugar 1 T. fresh lemon juice Process strawberries and remaining ingredients in a blender until smooth, stopping to scrape down sides. Chill well before serving.
½ c. chopped onion
4 ounce jar pimentos
6 ounce pkg. slivered almonds
1/3 green bell pepper, diced
4 ounce can mushroom pieces, drained
1 c. chopped celery
4 c. diced cooked chicken
1 c. mayonnaise
10 ¾ ounce can cream of celery soup
1 tsp. salt
1 c. crushed corn flake cereal
