ADVERTISEMENT
- Real Recipes from Real People -

ISO: Bridal Tea finger foods and punch

Misc.
I am hostessing a Bridal Tea/Recipe party. I need some good recipes for finger sandwiches and a variety sweets also a punch recipe. The party will be held at the beginning of March and we are expecting approx. 60 guests. Simple but pretty recipes would be welcome. Thank you
MsgID: 093421
Shared by: Pattye, GA
Board: Party Planning and Recipes at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Turkey and Dressing Dinner (electric skillet)
  • TURKEY AND DRESSING DINNER 1/2 cup butter or margarine 1/2 cup shredded carrots 1/3 cup chopped onion 1 (6 ounce) package corn bread stuffing mix* 2 cups chopped cooked turkey 1 (10 1/2 ounce) can condensed cream of c...
  • Baked Beans (18-quart roaster oven - serves 25)
  • BAKED BEANS 1 lb. dried great northern navy beans 1 lb. dried pinto or brown beans 1 lb. dried black-eyed peas 6 cups hot water 2 cups dark molasses 1 cup cider vinegar 1 cup brown sugar 1 lb. thick-sliced bacon, cut ...
  • Prevent Sauce Stains in Plastic Containers
  • Want to avoid that saucy-red stain on your plastic microwaveable containers? Simply make sure to cool the food first, and then lightly coat the containers with cooking spray before putting the leftovers in it. When you...
  • Red Velvet Cookies
  • The Red Velvet Cookie recipe was great- so easy! The kids and I made them on a rainy afternoon. What a treat! Thanks so...
ADVERTISEMENT
  • Banana Grapefruit Bread
  • This sounds more like a bread than a "sweet bread." Banana Grapefruit Bread Source: Saturday Evening Post, Nov-Dec, 1990 by Ted Kreiter "Be good to your heart for the holidays - includes recipes" (Makes 1 loaf, 16 s...
  • Cream Scones with Ginger (using crystallized ginger)
  • CREAM SCONES WITH GINGER 3 cups all-purpose flour 1/2 cup sugar 4 teaspoons baking powder 1/4 teaspoon salt 6 tablespoons minced crystallized ginger 2 cups heavy cream 2 tablespoons melted butter 2 tablespoons dark br...
  • Making Vinegar From Wine
  • I have not made it, but this is some information. MAKING VINEGAR FROM WINE If you make wine (as oppesed to apple) vinegar, you can dispense with the apples and the press. You'll want good quality wine that's not too s...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Bridal Tea finger foods and punch
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!