Lunch Bunch Luncheon . . . Minus One

Our monthly Lunch Bunch luncheon

was yesterday . . .

But Lunch Buncher Joyce was unable to attend

We decided years ago 

that we would not change the date of the luncheon if one couldn't make it

And we would cancel the luncheon if two couldn't!

With only three, we had an opportunity to enjoy lunch in the breakfast room

Even though we have four chairs around the table -- it really is too small a space for four!

But for three, it couldn't be more perfect!

A crochet tablecloth, damask napkins in silver rings and Jim's grandmother's cutlery

The Spode blue and white because it seems more casual in the breakfast room!

And garden flowers -- honeysuckle in an old blue and white pitcher!

Lunch:

Wolferman's Chicken Salad

Served with a salad of garden greens from Linderhof's garden dressed with a poppyseed dressing

and corn madeleines

Dessert

Rhubarb cream pie

Which is far better, in my opinion, than a two crust rhubarb pie

Big slices served with freshly brewed coffee

On Spode's Blue Italian

And after the guests were gone,

the table says "a fun time was had by all"!

Napkins on the table, empty plates and empty cups!

The recipes:

Rhubarb Cream Pie

1 1/2 c. rhubarb, fresh, diced

2 T. flour

2 eggs

1 cup sugar

3/4 cup cream

Preheat oven to 350.      In a large bowl, mix together all ingredients except rhubarb.    Put rhubarb in unbaked 9" pie shell and pour mixture over the rhubarb.    Bake at 350 for 45 minutes to an hour or until set.

Wolferman's Chicken Salad

2 cups cooked chicken, shredded

1 cup diced celery

1/2 c. diced onion

3/4 c. sliced water chestnuts, drained

1/4 c. sliced pimentos, drained

Dressing:

1 cup mayonnaise

1/2 c. sour cream

1 T. prepared mustard

2 t. sugar

1 t. salt

1 t. white pepper

1 T. lemon juice

Stir together chicken, celery, onion, water chestnuts and pimentos in a large bowl.    Set aside.   

Place all ingredients for dressing in a small bowl and stir together.    Pour dressing over chicken mixture and toss well.    Cover and chill before serving.