My niece, Samantha, is getting married soon.
Samantha - the gorgeous bride-to-be
Of course, a wedding comes with all of the attendant festivities. Showers, bridesmaids luncheons, rehearsal dinners etc. Sam is absolutely looking to the future since she's got everything necessary to entertain our whole family on her wish list. Ok, registration. Wish list just sounds so much more fun. Registration is so, ummm, businesslike. Since I can't (according to Mrs. Manners, aka Mom) do a shower, I volunteered to do the bridesmaid's luncheon.
Mom aka Mrs Manners or Mrs Grammar Person - take your pick, she's still wonderful!
As long as gifts aren't involved, it's kosher. Saturdays are spent at the office - most of them meeting with clients who've come in from out of town or who just can't get away from work on a workday. That leaves Sundays for the festivities. Now, being the football fan that I am AND hoping my Colts would somehow miraculously recover from a litany of injuries to advance in the playoffs, I asked if it was ok to have the party on January 30th. And, since I love, love, love brunch, I suggested a brunch. Deal.
Heres' the menu:
Mimosa's (It would not be a MOPS celebration without Mimosa's)
Fruit platter (gotta have something healthy here)
Ham and cheese quiche
Grape Pickers casserole (great name, eh? More on this later)
Lemon lavender blueberry muffins
Pumpkin yeast rolls with FARM Bloomington apple butter
Assorted sausages from Klaus' Haus
Sam's colors for the wedding are yellow and grey. I know, that was my reaction too. Interesting. Then, my sister-in-law, Pam, explained the bridesmaid's dresses are a tweed that looks grey. AHHHH, I get it.
Pam - lucky me to have such an awesome sister-in-law!!
We got some yellow and some grey ribbon and tied it on the champagne glasses. Connie did the napkins - grey - in a fleur de lis fold with a spray of yellow flowers tucked in each. He made sure he was out of the house before it was filled with twelve women - all chattering at the same time, or so it seemed :-)
I kind of hesitated before including the hashbrown casserole in the mix. It's not your typical ladies who lunch dish. It's VERY rich. But, OMG is it ever good. I have no clue where the recipe came from but it's noted, "Excellent! 7-85." We had a bit of it leftover with our after theatre dinner tonight and Connie gave it a "Big FAT Five!" He rarely gives those out. Now, I've seen the hashbrown casserole recipe with the cream of chicken soup. But, I've never tried it because this is so daggone good that I don't want to mess with perfection.
serves 12-20 depending on the portion size
16 oz frozen, shredded hashbrowns
1 large onion, diced
2 cloves garlic, very finely minced
1/2 stick of butter (the original recipe calls for a whole stick. Believe me, you do NOT need it!)
16 oz Velveeta
2 c mayonnaise (the real stuff, NOT salad dressing)
1/2 - 1 lb bacon, chopped and cooked until crisp (how much depends on how decadent you're feeling)
Take the hash browns out of the freezer about 30 minutes before you put this dish together. Saute the onion in the butter until it's nice and softened. Add the garlic and the Velveeta. Stir until the Velveeta melts. Remove the pan from the heat and mix in the mayonnaise. Break the hash browns apart and stir them in. Once the whole deal is nice and gloppy, pour it into a 9x13 baking dish. Top with the bacon pieces. Bake at 350 for 40 minutes or until browned.