When we lived in Los Angeles, specifically Woodland Hills, I belonged to a woman’s club. It was the General Federation of Women’s Club. https://www.gfwc.org/ Within this club were sub groups and I belonged to one called Bon Appetit. We would take turns hosting a meeting and a smaller group of the women would make up a menu and cook for the others. Quite often there was a theme. Sometimes the theme would be celebrating a holiday during the meeting month or some just for fun. I loved it all, but I really liked the ones just for fun. One time I hosted one for “A Mediterranean Affair” which took you around the countries and their food, Spain, Greece, Italy and France. Another time I did a 1950’s theme and I dressed like Lucille Ball. I have naturally red hair like Lucy did…..(cough, cough) So, it would be my pleasure to post some of the menus that we had.
Spain
Red Wine Sangria and Tapas
https://www.wholefoodsmarket.com/recipes/spanish-pork-meatballs
https://www.food.com/recipe/aceitunas-a-la-madrile-a-olives-a-la-madrilene-483385
Greece
Horitiki Salata
https://www.thespruceeats.com/horiatiki-salata-greek-salad-1706125
Italy
Penne Pasta Puttanesca
https://www.marthastewart.com/332933/penne-alla-puttanesca
France
Marscapone and Strawberry Trifle
https://www.food.com/recipe/strawberry-mascarpone-trifle-146595
One other luncheon I hosted was “A French Affair”. Can you tell I just really love Mediterrean cooking? Here’s Le Menu:
Cheese Crackers and Grapes
I Love Paris Quiche
3 eggs, beaten
1/2 cup half and half
1 pinch prepared mustard
2 ounces Gruyere cheese grated
4 ounces cream cheese, cut 1/2 ” cubes
Salt and Pepper to taste
6 paper-thin slices tomato, seed and drain
Beat together egg, half and half, Parmesan and mustard. Stir in Gruyere, cream cheese, salt and pepper until blended. Pour egg mixture into crust and place tomato slices decoratively on top.
Bake in 350 F oven for about 25 minutes or until custard is just set and top is lightly browned. Do not over bake. To serve, cut into wedges. Serve hot, warm or at room temperature. Pie can be prepared earlier in the day and stored in refrigerator. Heat in a 350 F oven for 10 minutes before service. This isn’t a traditional quiche, but a firm, dense cheese pie. Serves 6
Cheese Crumb Butter Crust
3/4 cup cracker crumbs (Use a tasty cracker like Butter Sesame or French Onion)
3/4 cup grated Parmesan cheese
4 Tablespoons melted butter
Combine all ingredients until blended, pat mixture on the bottom on a 89 ” porcelain quiche baker, and bake in a 350F oven for 89 minutes. Allow shell to cool a little before filling.
Lyonnaise Salad
1 Bag of Fresh Spinach
1 tbsp Dijon Mustard
1 tbsp wine vinegar
3 tbsp olive oil
Emmental (strong Swiss Cheese)
Diced Bacon Pieces
Fry the bacon pieces – you don’t need to add oil, because they’ll fry in their own fat – and while you’re waiting for them to brown, mix up the vinaigrette dressing. For this you’ll need one tablespoon of Dijon mustard, one tablespoon of wine vinegar and three tablespoons of olive oil. Mix them together until you get an even consistency (the oil shouldn’t separate from the vinegar and mustard). Note that this amount of dressing is usually enough for one head of lettuce. Chop up a few dozen cubes of Emmental, and mix them in with the lettuce. Once the diced bacon is ready, toss it in with the lettuce and cheese, and finally, add the vinaigrette dressing.
Chicken Cordon Bleu
https://www.allrecipes.com/recipe/8495/chicken-cordon-bleu-i/
Chocolate Mousse
7 oz. Dark chocolate
1.8 oz. Powdered sugar
4.4 oz. Butter
1 pinch of salt
5 eggs
1 teaspoon of milk
Simmer the chocolate to a melt with a teaspoon of milk. Add the sugar. Add the butter and the salt. Beat the egg white until very stiff. Progressively pour them into the chocolate as you stir from the bottom to the surface. Refrigerate for at least 4 hours.
Champagne.…….Open and drink !!
So I’ve been looking for my 1950’s Menu and am unable to find it. Once I locate it I’ll post it. I remember it had a killer meatloaf recipe and we also had some very cute pictures. So, for now……enjoy some Mediterrean themed menus.
