Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Wednesday, May 20, 2015

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.


4 comments:

Kristi in the Western Reserve said...

Both of these recipes sound so good I am going to make them....We have rhubarb and I can get everything else.........

Lidy@FrenchGardenHouse said...

Marsha, this looks not only beautiful, but delicious! Thank you for sharing your lovely luncheon, and the recipes.

tablescapesbybev.com said...

Looks both beautiful and delicious!

Bernideen said...

A beautiful meal and table! Chicken Salad looks scrumptious.