Luncheon Planning With Seasonal Produce and Simple Desserts
Practical guidance for hosting lunches with in season foods. Emphasizes fruits and vegetables to match the season, functional table decorations, and preparing ahead to stay calm. Menus include stuffed lamb chop starter, tomato aspic or tossed salad, asparagus, and strawberries and cream.
MENTIONED IN THIS ARTICLE
Beth
Lynn Chambers Menu and Crabmeat Aspic Salad
A breakfast to luncheon spread includes stuffed lamb chops, rhubarb compote, crabmeat aspic salad, and pineapple sherbet with fresh strawberry sauce. Recipes cover rhubarb bake, aspic mold with crabmeat filling, and green beans with mustard sauce, all from Western Newspaper Union.
MENTIONED IN THIS ARTICLE
Western Newspaper Union
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