A Heart That Sings Spring Luncheon Photos

 

There were so many great things about the luncheon to share.

First & most importantly, the ladies who came & enjoyed:

Food, glorious food!

 

 

 

 

Freshly  made whipped cream & chocolate dipped strawberries!

plenty of drinks!

Of course, we had doorprizes!

& our speaker, Paula Dycus.  What encouraging words she brought to us!    Thanks, Paula, for sharing your story & your heart!

 

& our singers, Susan Stuart & Barb Calagero.  We were so touched by their sharing and their song.  Thank you Susan & Barb!

& Megan Luchene, who danced for us.  What a spirit-filled young woman.  God’s love shines through her as she dances.  Thanks, Megan!

& our sound guy, Justin Keller.  Hah! We caught him sleeping on the job!  Thanks, Justin, for helping us out.

& now, as promised, the recipes!

Randee Parker’s Chicken Salad (makes about 3 cups of salad for sandwiches)

2 large boneless skinless chicken breasts

1 onion

herbs

green grapes (sliced)

1/4 cup diced white onion

chopped pecans (optional)

1/4 cup mayo

1/4 cup sour cream

tarragon

salt & pepper

bake chicken breasts on bed of sliced onions & herbs for 30-40 min. at 350  (don’t overcook!)

shred or chop chicken when cool (trim gristle & veins away).

mix with remaining ingredients. add more mayo & sour cream if needed, before serving.

You can add more or less of any of these ingredients, according to your preference.  I like to use fresh oregano, marjoram & thyme to roast the breasts on, but you can use dried italian herbs, as well.

Adding fresh tarragon to the salad really makes a difference, too. 

Make sure you don’t add too much mayo/sour cream to begin with or you’ll lose the taste of the chicken.

Suzanne Mayo’s Broccoli Salad

1 ½-2 Medium bunches of broccoli

1 cup pecan pieces

1 cup raisins

¼ cup of red onion, thinly sliced

1 pound of cooked crisp and crumbled bacon

1 cup of peeled & sliced apples

½ cup of chopped celery

Chop stalks of broccoli and tear florets apart into small pieces, add remaining ingredients, cover and refrigerate.

Dressing

1 cup of salad dressing (Miracle whip)

½ cup sugar

1/4cup of apple cider vinegar

Pour dressing over salad and let marinate for two hours before serving

 

Pasta Salad

2 pkg. tricolor bowties or corkscrew pasta

1 small can pitted whole or sliced black olives

1 pint cherry tomatoes, halved

8 oz. monterey jack cheese, cut into small cubes

1 yellow or orange pepper, cut into small triangles

1 pkg. pepperoni (cubed, diced or sliced)

1 jar Salad Supreme

1 pkg. Good Seasons (mix as directed)

salad oil & vinegar for Good Seasons

salt & pepper

1 cup grated parmesan cheese

Cook pasta just til al dente.

Drain, rinse with cold water & place in large bowl.

Add remaining ingredients, stirring gently after each addition.

Chill. Remove from refrigerator 15 min. before serving.

Add additional parmesan cheese, if desired.

  

What a great day & what a special luncheon!

We pray that everyone departed with  

 “A Heart That Sings”.

Blessings -

Randee & the ICU Team