What a cute table for May Bunco. Once again, we didn't play, but Most Buncos and Boobie Prizes were determined by the roll of many dice. I didn't luck out this time.
The lovely peonies where provided by Kris Phillippay. She has a huge, impressive garden (see old Bunco posts).
Our hostess said she felt like she was chopping all day. Well, she actually WAS chopping all day. This gazpacho was waiting for me when I arrived, a tad late.
Debbie McGrath led the way through the salad line.
All the salads were tasty and beautiful to look at, but this was my favorite. A shrimp, celery, dill weed combo with a great dressing.
Shrimp Salad (from Barefoot Contessa cookbook)
(but modified by Liz Wagner)
One bag Costco frozen cooked shrimp, tail off
Thaw the bag in the refrigerator overnight
2 cups good mayonnaise
1 tsp. Dijon mustard
2 Tbs. good white wine or white wine vinegar
1 tsp. freshly ground black pepper
6 Tbs. minced fresh dill
1 cup minced red onion (1 onion)
3 cups minced celery
Whisk together the mayo, mustard, wine, pepper and dill. Combine with thawed shrimp. Add red onion & celery. Serve or cover and refrigerate a few hours.
(could probably make just half the mayo mixture as it made quite a bit of the dressing)
Chicken curry salad.
Spinach, pecan, strawberry and blue berry salad.
What the heck is that coming out of the cake!!?? It is a candle that was blown out by Birthday Girl, Nancy Harrison.
The Birthday Girl, Nancy.
Liz sent me the recipe for the wonderful Lemon Cake. Thanks, Liz:Glazed Lemon Cake (recipe from Deb McGrath's
2 sticks butter, softened
2 cups granulated sugar
3 eggs
3 cups unbleached, all-purpose flour, sifted
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
2 tightly packed Tablespoons grated lemon zest
2 Tablespoons fresh lemon juice
Preheat oven to 325 degrees. Grease a 10-inch tube pan
Cream butter & sugar until light & fluffy. Beat in eggs, one at a time, blending well after each addition.
Sift together the flour, baking soda and salt. Stir dry ingredients into egg mixture alternately with buttermilk, beginning & ending with dry ingredients. Add lemon zest & juice.
Pour batter into prepared tube pan. Set on middle rack of oven and bake for 1 hour and 5 mins., or until cake pulls away from sides of pan and tester inserted in center comes out clean. Cool cake in the pan, set on a rack, for 10 minutes. Remove cake from pan and spread on icing at once, while cake is still hot.
Lemon Icing
1 pound confectioners sugar
1 stick butter, softened
3 tightly packed Tablespoons grated lemon zest
1/2 cup fresh lemon juice
Cream sugar & butter thoroughly. Mix in lemon zest and juice; spread on warm cake.
** you will need 6 large lemons to get enough zest & juice for cake & icing
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Pam, Nancy and Kris.
These frames from Restoration Hardware hold a few of the many great LP's the Wagners have in their collection. They make a great wall display in the party/music room.
Dori Litzer
Pam Kruse
