THE JEWELRY NEWS NEWSLETTER PARTY ZONE

WHITE ELEPHANT TEA PARTY RECIPES

Tropical Tea Warmer
Mini Cheese and Onion Pastries
Dill Dip Loaf
Pineapple Au Gratin
French Broccoli
Oreo Cookie Surprise
Chicken Pasta Salad

We hope your next Tea Party will be tons of fun for your guests, and full of yummy delights!

This White Elephant Tea Party Planner has been presented by Mrs. Gottrocks Fine Jewelry and Gifts.

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RECIPES:

Tropical Tea Warmer

6 cups boiling water
1 1/2 cups orange juice
6 tea bags
1 1/2 cups pineapple juice
1/3 cup sugar
1 orange, sliced (unpeeled)
2 tbls honey

Directions: Pour boiling water over tea bags into crock pot. (If pot is cold, warm first by running under hot tap water). Cover and let stand for 5 minutes. Remove tea bags. Stir in remaining ingredients. Cover and heat on low for 2 to 3 hours. Serve hot from the crock pot.

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Mini Cheese and Onion Pastries

Makes 32 appetizers

1 cup shredded Cheddar Cheese
1/4 cup Green Onions, sliced
2 (8-ounce) cans refrigerated Crescent Rolls
2 teaspoons Oil
1/2 teaspoon dried Dill Weed

Directions: In small bowl, combine cheese and onions. Separate dough into 16 triangles; cut each in half to make 32 triangles. Place rounded teaspoon cheese mixture on center of each triangle. Bring corners to center over filling, overlapping ends; press gently to seal. Place on ungreased cookie sheets. Brush each pastry lightly with oil; sprinkle with dill weed. Bake at 375 degrees for 10 to 13 minutes, or until golden brown. Serve warm. HELPFUL TIP: To make ahead you can prepare, cover and refrigerate up to two hours, and then bake as directed above.

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Dill Dip Loaf (one of my very favorites!)

1 cup sour cream
1 tsp Accent flavoring
1 cup mayonnaise
1 tsp Seasoned salt
2 tbsp finely minced chives
1 tsp Worcestershire sauce
2 tsp finely minced parsley
4 drops Tabasco sauce
2 tsp. dill seed
1 loaf German rye bread, unsliced

Directions: Blend all ingredients except bread and allow to set for at least one hour in refrigerator (overnight is better). To serve, hollow out the bread (any round loaf of bread will do) to use as a container for the dip. Serve with torn pieces of the bread removed from the bread bowl, and additional bread pieces and/or crackers.

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Pineapple Au Gratin

2 large cans pineapple chunks, drained
2 cups grated cheddar cheese
1 cup sugar
8 tbsp. self-rising flour
1 stick margarine, melted
Crumbed Ritz crackers

Directions: Combine first four ingredients and place in 8" x 8" baking dish. Top with crumbled Ritz crackers and melted margarine. Bake at 350 degrees for 30 minutes. Serve hot.

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French Broccoli

1 bunch fresh broccoli
1 hard boiled egg, chopped

Dressing:

1/2 cup vegetable or olive oil
3 tbs. Wine vinegar
1/4 tsp. dry mustard
pepper to taste
1 tsp. salt

Directions: Slice broccoli to manageable strips and steam only until tender. Drain and allow to cool. Place dressing ingredients in a small bowl and beat vigorously with wire whisk (makes about 1/2 cup). Arrange cooled broccoli on serving dish. Pour dressing over broccoli, cover, and refrigerate for about one hour. Top with chopped egg just before serving.

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Oreo Cookie Surprise

2 pkgs instant vanilla pudding
2 cups milk
1 reg. Pkg. Oreo cookies
12 oz. Cool Whip
1 stick butter
8 oz. Cream Cheese, softened

Directions: Crush Oreo cookies to pea-sized chunks. Melt butter and pour over cookies. Mix well. Put aside. In a separate bowl, whip instant pudding and milk together, then add in cream cheese and blend well. Add in Cool Whip. Blend well again. Final texture will have very small lumps of cream cheese. Place half the cookies on the bottom of a shallow 8 or 9-inch serving dish, pour all of the filling over the cookies, then top with remaining cookies. Chill at least four hours (overnight is best) and enjoy!

HELPFUL TIP: I have seen this served as a layered treat in a clean plastic flower pot, with crushed oreos on the top and gummy worms hanging out. Add a clean, plastic flower to the center, and serve with a mini-trowel for a great effect. Be sure you are using CLEAN serving pieces which have not been used to hold plants, but have been bought, kept and cleaned for use with food only.

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Chicken Pasta Salad

1 box tri-colored pasta
1/2 pkg. frozen chopped broccoli
4 cups boned chicken pieces
1/2 pkg. frozen peas
4 tbsp oil 4 carrots, cut julienne style
4 tsp. basil
2 tbsp onion salt

1 large and 1 small bottle of Paul 2 tbsp garlic salt
Newman's Oil and Vinegrette
Salad Dressing

Optional: 1/4 cup chopped red onion, and/or finely chopped yellow or green squash

Directions: Cook pasta according to directions. To cook chicken, heat 4 tbsp oil in frying pan with 2 tbsp basil, 1 tbsp garlic salt and 1 tbsp onion salt. Add cubed chicken, stir frequently and cook until done. Drain and add to cooked pasta. Lightly steam all vegetables, making sure not to overcook. Combine pasta and vegetables and add remaining spices to taste. Add large bottle of salad dressing and serve warm or chilled. If served chilled, before serving, stir salad and taste to see if you need to add more salad dressing.

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