An Entertaining Week

It was an entertaining week

Not that we were entertained

But we did a lot of entertaining

It started Monday night when the Book Club met at our house

Snacks galore

(and everyone "got the memo" about it being a sweet treat snack!)

You may wonder why the dinner plates, if it's just snacks, well . . . 

Instead of those glass plates and cups that mother (and all her friends) used in the 50s and 60s

for showers and such, I use my dinner plates and coffee cups

It's the same theory -- put your food on the plate and put you cup on the plate

(Except you don't have to store another set of dishes!)

My contribution is a chocolate mayonnaise cake

(A staple from the 50s)

Tuesday morning dawned and I reset the table . . . 

For The Lunch Bunch Luncheon

Lace tablecloth, Spode Blue Room plates, and damask napkins in silver rings

Lunch was a typical ladies luncheon . . 

St. Paul's Hot Ham Salad (from our former church -- not form the saint),

Sunshine jello salad and a warm croissant

Chocolate cake for dessert

(And if it looks familiar, it is -- it's the other layer of Monday's cake, cut in half and frosted like a layer cake)

Thursday, the Cookbook Book Club came to dinner

I changed out the white damask for blue linen ones

My contribution:

Baby Doe's Matchless Mine Beer and Cheese Soup

All the dishes are washed and put away 

What did I do Friday?

Play Man Jongg with friends!

The soup is very good

Baby Doe's was a Kansas City restaurant in the late 60s and 70s (and perhaps even into the 80s)

Their beer cheese soup was legendary

Everyone always started their meal with soup!

I found the recipe on line.

It's simple -- for it's a restaurant soup

And it was as good as I remembered!

BABY DOE'S MATCHLESS MINE BEER AND CHEESE SOUP

8 cups milk

2 T. Tabasco

4 t. Worcestershire sauce

4 T. chicken base

16 oz. jar Cheez Whiz *see note below

6 T. cornstarch

1/3 c. warm water

1 cup Beer (I used Coors Light)

Combine the milk, Tabasco, Worcestershire, and chicken base in a stock pot.   Bring to a boil, stirring frequently.

Add the Cheez Whiz after warming it in hot water or the microwave.    Mix in well.

Dissolve the cornstarch in the warm water.    Add it to the soup, which should start to thicken almost immediately.   Reduce the heat a bit and stir in the beer.

To serve, ladle into bowls and dust with cayenne and top with some chives (or green onions)

*NOTE:   Cheez Whiz only comes in 15 oz. jars.   I just used the whole jar rather than spending another $5 for 1 ounce!