Two For Lunch

Friend Shirley Ann had her cousin Sharon visiting from Missouri

They decided that a day "out" in Fort Scott would be fun

And so I invited them to lunch

Even though there is just three of us, I still set the table in the dining room

With lace mats instead of a tablecloth, however

 The Aynsley Pembroke, Jim's grandmother's cutlery, my mother's iced tea goblets,

"new" damask napkins in Estate Sale rings

It was a simple lunch

Much as my mother would have served her church ladies

With a definite southern flare as my guests were southerners!

Mrs. Sullivan's Hot Chicken Salad, Pickles Peaches and Sister Shubert's Rolls (why bake when you can buy Sister Shubert's Rolls!)

Lemon Chess Pie

(I adore regular chess pie and I make a mean chocolate version -- the lemon version is absolutely amazing!)

Slices of pie await serving

Lemon Chess Pie

A great lemon dessert

Both Shirley Ann and Sharon asked for the recipes

What better way to share them

than on this blog.

So I can also share them with you.

They're all easy and their presentation on the plate far outweighs

the effort put into the meal!

Lunch for Shirley Ann and Sharon -- The Recipes:

MRS. SULLIVAN'S HOT CHICKEN SALAD

THIS ISN'T MY MOTHER'S RECIPE BUT WHEN THE CHURCH LADIES CAME FOR LUNCH SHE DID SERVE A CHICKEN CASSEROLE DISH THAT SHE CALLED "HOT CHICKEN SALAD" -- I'M NOT SURE OF HER RECIPE BUT THIS IS REALLY GOOD AND OH, SO EASY!

2 c. chopped cooked chicken (you could use a rotisserie one -- a nice size one would probably

                                                 yield 2 cups out of the breast meat)

2 c. chopped celery

1 c. mayonnaise (I like Duke's)

1/2 c. grated Cheddar Cheese

2 t. lemon juice

1/2 c. slivered aldons

salt and pepper to taste

1 c. crushed potato chips

Stir together all ingredients except potato chips.     Top with chips.     Bake in a 2 quart casserole (I used a 9 x 13 pan -- and yes -- you could call it "thin") at 450 degrees for 20 minutes or until hot and bubbly.     Serves 4 (But I think it serves closer to 6)

PICKLED PEACHES

IF YOU DON'T HAVE TIME OR INCLINATION TO PICKLE FRESH PEACHES IN THE SUMMER, THIS WORKS REALLY WELL.   AND IT'S A MAKE AHEAD DISH!

1 can (1 lb. 13 oz.) peach halves, in syrup

1/4 c. cider vinegar

1/2 c. sugar

1/4 t. whole allspice

1/2 t. whole cloves

1/2 stick cinnamon

Drain peaches.    Reserve syrup.    Add vinegar, sugar and spices to syrup.     Boil 5 minutes.    Add peaches.    Simmer 5 minutes.    Chill fruit overnight in syrup.     Keeps well left in syrup mixture and refrigerated.

LEMON CHESS PIE

THIS LEMON VERSION IS ESPECIALLY YUMMY.    IF YOU LIKE LEMON PIE AND DON'T LIKE MERINGUE -- THIS IS THE PIE FOR YOU!

1 1/2 c. sugar

1 T. flour

1 T. cornmeal

pinch of salt

4 eggs, beaten slightly

1/4 c. milk

1/2 c. lemon juice

grated rind of 1 lemon

1 t. vanilla

1/4 c. melted butter

9 inch unbaked pie shell

Mix dry ingredients.    Add remaining ingredients.    Mix well.    Pour into pie shell.    Bake until set. Bake in a preheated  375 oven for about 45 minutes.