Recipe(tried): Spring Luncheon Menu - Blueberry Bread, Easy Biscuits, Cheese Bites, Pecan Muffins, Grape Salad, Chicken Wild Rice and Artichoke Salad, Zucchini Pie

Recently, we had a girlfriend get-together luncheon before summer schedules, vacations, and commitments took us all in different directions. The hostess provided the beverage, plates, napkins, etc. Everyone was asked to bring a dish and its recipe. No one knew what the other was bringing, yet we had great variety, both sweet and savory. We all laughed that we have been friends so long that we're able to read one another's mind.

Everything was so tasty that I thought I should share some of the recipes.

Blueberry Bread
Easy Biscuits
Cheese Bites
Pecan Muffins (these taste just like pecan pie!)
Grape Salad
Chicken Wild Rice and Artichoke Salad
Zucchini Pie

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BLUEBERRY BREAD

2 1/4 cups flour
1 tablespoon baking powder
1 cup sugar
1/2 cup shortening
2 eggs
1 teaspoon vanilla extract
2/3 cup milk
2 cups fresh or thawed frozen blueberries
CRUMB MIXTURE:
2/3 cup sugar
2/3 cup flour
1/2 cup (1 stick) butter
1/2 teaspoon almond extract
1/2 cup sliced almonds
Confectioners/ sugar to taste

Mix 2 1/4 cups flour and baking powder in a bowl.

Beat 1 cup sugar and shortening in a mixing bowl until light and fluffy. Beat in the eggs and vanilla until blended.

Add the dry ingredients alternately with the milk, mixing well after each addition. Spoon the batter into 2 greased and lightly floured round baking pans. Sprinkle with the blueberries.

Mix 2/3 cup sugar and 2/3 cup flour in a bowl. Cut in the butter and flavoring until crumbly. Sprinkle the crumb mixture over the blueberries. Top with the almonds.

Bake at 350 degrees for 45 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pans on a wire rack.

Sprinkle with confectioners/ sugar. Remove the bread to a plate. Cut into 8 wedges.

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EASY BISCUITS

1 1/2 cups self-rising flour
1 cup heavy whipping cream

Mix and roll out on lightly floured board. Cut into the size biscuit desired. (These tiny ones were cut with a shot glass!)

Bake at 400 degrees for 15 minutes. Split and serve with country ham.

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CHEESE BITES

1/2 cup chopped sun dried tomatoes (marinated that were rinsed)
4 cups grated cheddar cheese
6 eggs, beaten

Preheat oven to 350F.

Place tomatoes (may use small can of green chilies instead) in bottom of at least 8x8-inch baking dish. Sprinkle cheese over tomatoes. Pour beaten eggs over this. Do not stir. This will not look like enough but it is!

Bake 30 minutes or until center is set. Serve warm!

Leftovers heat well in microwave.

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PECAN MUFFINS
Makes about 24 mini muffins

These taste just like pecan pie!

2 eggs
1 cup brown sugar
1 cup chopped pecans
1/3 cup melted butter
1/2 cup flour
1 tsp. vanilla

Beat eggs with fork. Add other ingredients. Stir until mixed.

Bake in mini muffin pans (sprayed with Pam) at 350F for 10-14 minutes.

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GRAPE SALAD

2 pounds each of red and green grapes
1/4 cup sugar
1 (8 oz.) sour cream
1 (8 oz.) cream cheese (very soft)
1 tsp. vanilla
1 cup chopped walnuts or pecans
1/2 cup brown sugar

Wash and stem grapes, drain.

Mix sugar, sour cream, cream cheese and vanilla until smooth.
Pour over grapes and stir.
Mix nuts and brown sugar.

Pour grapes into serving bowl and sprinkle top with the sugar and nut mixture. Chill.

Hints: Makes large bowl...can cut recipe in half. May add apples. I use fat free sour cream and cream cheese.

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CHICKEN WILD RICE AND ARTICHOKE SALAD
Makes 8 (1 cup) servings

2/3 cup mayonnaise*
2 tbsp milk
2 tablespoons lemon juice
3 cups cooked, cubed chicken
3 cups cooked wild rice
1/3 cup chopped celery
1/3 cup finely sliced green onion
1 (8 ounce) can sliced water chestnuts, drained
1 jar marinated artichoke hearts, sliced
1/2 teaspoon salt
1/8 teaspoon pepper

In small bowl, blend mayonnaise*, milk, and lemon juice; set aside.

In large bowl, combine chicken, wild rice, celery, green onion, water chestnuts, artichoke hearts, salt and pepper. Stir in mayonnaise mixture until blended. Refrigerate, covered, 2-3 hours.

*Recipe can be made using Italian dressing instead of mayonnaise...or simply use the marinated artichokes undrained.

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ZUCCHINI PIE

4 cups sliced zucchini
1 cup diced onion
1/2 cup of butter or margarine
2 tbsp parsley
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp basil
1/4 tsp oregano
2 eggs well beaten
8 oz mozzarella cheese
1 roll Pillsbury crescent rolls

Saute zucchini and onion in butter until tender (about 10 minutes). Add spices.

In bowl combine eggs and cheese. Add to zucchini mixture.

Press rolls into pie dish. Top with zucchini mixture.

Bake 20-25 minutes at 350F.