Unique Wedding Recipes

Punches

Mint Raspberry Punch
Serves 6

¼ cup Orange Juice
1 Tbs. Raspberry flavoring
¼ cup Lemon Juice
½ doz. Sprigs Fresh Mint
½ cup Sugar
1 pint Cold Water

Mix juices, sugar and flavoring. Add water and serve with ice and fresh mint sprigs.

Three Fruit Punch
Serves 20

1 quart Pineapple Juice
2 liters Ginger Ale
1 quart Orange Juice
2 Star fruit (cut in ¼ inch slices)
1 ½ quarts Cranberry Cocktail Juice

Mix juices and Ginger Ale. Stir in Star Fruit and serve with ice.

Ginger Ale-Sherbet
Punch Serves 16

1/2 gallon Sherbet (choose flavor)
2 quarts Ginger Ale

Scoop sherbet into serving punch bowl and pour ginger ale over sherbet.

Sandwiches

Cucumber Sandwiches
50-60 ¼ size sandwiches

2- 8 oz. Cream Cheese (softened)
1 tsp. Garlic Salt
3 med. Cucumbers (peeled & grated)
2 tsp. Seasoning Salt
1 small Carrot (peeled & grated)
2 loaves bread
½ cup Mayonnaise

Mix all ingredients and spread on bread slices. Make into sandwiches and cut each sandwich into quarters (squares or triangles)

Tomato Bacon Sandwiches
60 ¼ size sandwiches

8 slices Bacon (chopped)
30 Slices White Bread
1 ½ cups Mayonnaise
15 large thick Tomato slices
3 Tbs. Dijon Mustard

Cook bacon in skillet or microwave. Drain bacon on paper towels and chop finely. Stir bacon, mayonnaise and mustard together. Spread bacon mixture on all 30 slices of bread. Sandwich tomato slices between bread slices. Cut each sandwich into quarters (squares or triangles).

Egg Salad Sandwiches
16 ¼ size sandwiches

6 Hard Boiled Eggs (finely grated)
2 Tbs. Parsley (minced)
1/3 cup Mayonnaise
1 Tlb. Dijon Mustard
¼ cup Pimiento stuffed Olives (minced)
Salt
2 Tbs. Green onions (minced)
Black Pepper

Mix all ingredients and refrigerate for one hour. Spread mixture on 4 slices of bread. Sandwich together and cut into quarters (squares or triangles). Refrigerate until serving.

Appetizers

Spinach Tortilla Rolls
25-20 Rolls

1 cup Cream Cheese (softened)
½ cup Monterey Jack Cheese- grated
2 Tbs. Green Onions (sliced)
¼ cup Green Chiles (chopped)
4 Whole Wheat Tortillas
1 cup Red Bell Pepper (chopped)
1 cup fresh Spinach (chopped)

Combine cream cheese and green onions. Spread ¼ cup of mixture on each tortilla. Top each tortilla with ¼ cup spinach, 2 Tbs. grated cheese, 1 Tbs. green chilies and ¼ cup red bell pepper. Roll up tortillas and refrigerated 1 hour. Cut refrigerated tortillas into 6-8 pieces. Serve with Salsa if desired.

Stuffed Mushrooms
12-14 Mushrooms

12-14 large Mushrooms
½ cup Parmesan Cheese
1-8 oz. Cream Cheese (softened)
1 Tbs. Garlic Powder
½ cup Italian Bread Crumbs
1 tsp. Parsley
¼ cup Green Onions (chopped)
¼ cup Feta Cheese

Wash and clean mushrooms. Remove mushroom stems. Combine all ingredients. Stuff mushrooms with mixture. Microwave mushrooms on high for 5 minutes. Turn the plate half way through time.

Fruit Kabobs

Wooden Skewers
1 cup Lemon Juice
2 Tbs. Sugar
Fruit: Strawberries,
sliced apples,
pineapple chunks,
Melon balls

Place fruit on wooden skewer in random order. Combine lemon juice and sugar. Brush lemon mixture over fruit. Serve!

Desserts

Chocolate Dipped Strawberries

Strawberries (as many as you want)
Dipping Chocolate- White & Brown

Melt the Chocolate, using the microwave is the easiest. Line cookie sheets and/or trays with wax paper. Dip strawberries into melted chocolate and let harden on the wax paper. It is easiest to dip strawberries that still have stems. Drizzle the opposite color of chocolate over the strawberries for a fancier look.

Mini Cheesecakes
Serves 24

2- 8 oz. Pkgs. Cream Cheese (softened)
2 Tbs. Honey
½ cup Sugar
¼ cup Butter
½ tsp. Vanilla
1 2/3 cups
Graham Cracker Crumbs

Mix cream cheese, sugar and vanilla using an electric mixer on medium speed. Combine honey and butter in saucepan and melt together. Mix in graham cracker crumbs with honey mixture. Press graham cracker mixture into miniature muffin tins making a crust cup. Spoon cream cheese mixture into graham cracker crusts and place on cookie sheet. Bake at 350 degrees F for 20 minutes. Cool, then refrigerate for 2 hours before serving. Serve plain, with fruit on top, or drizzle chocolate on top for a festive touch.

Lemon Tea Bread
Serves 12

1 ¾ cups Flour
1 Tbs. Lemon Peel (grated)
2 ½ tsp. bk. Powder
2 large Eggs ½ tsp. Salt
½ cup Evaporated Fat Free Milk
¾ cup Sugar
1 Tbs. Lemon Juice
¼ cup Vegetable Oil
1 Tbs. Sugar
3 Tbs. Lemon Juice

Mix together flour, bk. powder and salt in medium bowl. Beat sugar, oil, lemon juice, and lemon peel together. Add eggs to sugar mixture one at a time- beating after each egg. Gradually stir in flour mixture and evaporated milk- alternating. Pour into 8-9 inch greased loaf pan. Bake at 350 degrees F for 35-40 minutes. Cool in pan on cooling wrack for 5 minutes. Remove bread from pan and brush top with glaze. To make the glaze, combine lemon juice and sugar in small pan. Bring to a boil and cook for 1 minute.