The perfect chance to go all out feminine for a party is a Bridal Shower Tea. Set small tables with pretty tablecloths, fine china and centerpieces of roses. Have the guests bring lingerie for the bride.

Serve white wine to the guests as they arrive and have tea available for those who don’t drink.

Make small tuna salad, cucumber and pimento cheese sandwiches, cut in the shape of hearts.

Also serve:
Chicken Salad Puffs

3 C. poached chicken diced
3/4 C. diced celery
1/4 C. diced green onion
2 t. relish
1/4 C. chopped almonds (optional)
1/2 C. mayonnaise
2 to 3 dashes Tabasco Sauce
salt and pepper

Cut the chicken into small pieces, add the rest of the ingredients and mix well. Chill until ready to assemble.


1 C. water
1/2 C. butter
1 C. flour
4 eggs

Add water and butter to a saucepan. Bring to a boil. Add flour and stir. Stir over low heat until mixture forms a ball, about 1 minute. Cool.
Add eggs, 1 at a time, beating well after each egg is added. Mixture should be smooth.
Drop by tablespoons onto an ungreased cookie sheet. Bake at 400°F. for about 15 minutes, until puffed and golden. Cool.
When ready to assemble, cut the tops off the puffs. Add filling and put top back on. Refrigerate until ready to use.
Makes about 35 small puffs.

Mini Quiches

1 Package won ton wrappers
4 eggs
1 pint whip cream
1/4 t. salt
Whip eggs, cream and salt together.
Spray mini muffin tin with vegetable spray and place 1 wrapper in each.


1/2 package 10 oz. frozen broccoli chopped
1/4 lb. diced ham
Place 1 heaping teaspoon of broccoli and ham mixture in each muffin cup, add quiche mixture 2/3 full. Top with 1 t. cheese of your choice.
Bake at 350°F. about 15 minutes until wonton edges are brown and egg mixture set.
Makes about 40.

And for dessert;
Red Raspberry Ice Cream Cake with Raspberry Amaretto Sauce

For the cake:
6 C. red raspberries, frozen
1/2 gallon vanilla ice cream
About 2 dozen Italian-style ladyfingers (available at most large grocery stores)
1/4 C. Amaretto liqueur (optional)
2/3 C. sugar

For the sauce:
4 C. frozen red raspberries
2 T. Amaretto (substitute teaspoon almond extract if you prefer a nonalcoholic sauce)
3/4 C. of sugar

For garnish:
1 C. heavy whipping cream
2 t. sugar
1/2 t. almond extract

Prepare springform pan by spraying with cooking spray and then lining with plastic wrap. Let plastic wrap hang over the sides of the pan.

Thaw 6 cups frozen raspberries. Remove ice cream from freezer and soften.

Cut ladyfingers in length to be flush with top edge of plastic-lined pan; stand them, with rounded edge at the top, along the sides of the pan. Place additional ladyfingers in the bottom of the pan, squeezing them in tightly to cover completely, cutting to fit in small areas if needed.

Sprinkle Amaretto over all ladyfingers, if desired (omit this step for nonalcoholic cake); set aside.

Puree raspberries in a food processor with the sugar. Press through a fine sieve into a large bowl. Add softened ice cream to raspberry puree, and combine well. Pour ice cream mixture into prepared pan with ladyfingers. Freeze cake, covered with plastic wrap, until frozen hard, about 6 hours or up to one week.

To serve, remove cake from freezer and let soften in refrigerator at least 30 minutes and up to 45 minutes before serving time. Remove cake from pan, discarding plastic wrap.

Whip heavy cream with sugar and almond extract until stiff peaks form. Garnish cake by piping cream along edge of cake with a large piping tip. Top cream with fresh or frozen whole raspberries. You may further decorate center with unsprayed fresh flowers, if desired.

Serve cake with sauce. Pass extra sauce at the table.

To make the sauce:
In a food processor, puree raspberries with sugar and Amaretto (or almond extract) and force through a fine sieve into a bowl. Sauce may be made ahead, covered and chilled.

Makes 1 cup.

Makes 10 servings.