menu-decorations-theme

[KarenNC]

I am a member of a newly formed monthly supper club (13 ladies). Two members have to plan a theme and menu each month. Invitations are sent 1-2 weeks in advance-giving place and time. The meals and themes so far have been simple and clever.
I would like any suggestions of how I can WOW my supper club on July 12th. Theme? Menu? and Decorations? What has worked for any of you?
Maybe a cooking lite (weight watchers) theme, vegetarian, salads, etc.
Your ideas do not have to be too simple. I am not afraid of the kitchen. Thanks for any help.

[foodiedelite]

How about a Bastille Day Theme?

For invitations, how about mailing a French Flag with invitation (uncertain of flag etiquette on mailing), or how about French Truffles with an invitation in the same box?

For your actual party, serve your French appetizer (pate), soup or skip soup, main course, salad, cheese tray with nuts, dessert and coffee. Serve with French Wines.

Don't forget French Music.

If you need any menu suggestions, I'll be happy to e-mail you with one I did awhile back.

K

[kwormann]

Dont forget the moast obvious birthday of our country! You could have food based on the good ol usa, or foods with the theme red white and blue, or picnic foods.

[schuh]

A luau! You can get inexpensive tiki torches (with citronella oil to ward off mosquitos). Give everyone inexpensive leis (you can get them at Factory Card Outlet for next to nothing). You can serve dips out of hollowed-out pineapples, etc.

My CL group just met and one person made a Tropical Fruit Salad from Jan/Feb 2001 that was excellent. You could do kebobs as the main course.

I was thinking of having a luau year but never got around to it. Here are some recipes I got from the Cooking Light BB to get you started:

Tropical Sundae Pie
Yield: 8 servings

Ingredients
1-1/2 cups diced fresh pineapple
1/4 cup sugar
3 tablespoons white rum
24 gingersnaps
1 tablespoon stick margarine, melted
1 large egg white
Cooking spray
4 cups vanilla low-fat frozen yogurt
2 tablespoons sliced almonds, toasted
2 tablespoons flaked sweetened coconut, toasted
Fresh pineapple chunks (optional)

Instructions

1. Combine the diced pineapple and sugar in a small saucepan; bring to a boil. Cook over medium heat 10 minutes or until reduced to 1 cup. Remove from heat, and stir in rum. Cool completely; set aside.

2. Preheat oven to 350 degrees.

3. Place gingersnaps in a food processor; process until crumbly. Add margarine and egg white; pulse 5 times or just until moist. Press crumb mixture evenly into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 7 minutes; cool on a wire rack 15 minutes. Freeze piecrust 30 minutes.

4. Place an extra-large bowl in freezer. Remove yogurt from freezer, and let
stand at room temperature while the crust is cooling.

5. Spoon yogurt into chilled extra-large bowl; fold in pineapple mixture.
Freeze 30 minutes or just until set but not solid. Spoon yogurt mixture into
prepared crust. Sprinkle mixture with almonds and coconut; freeze until set.
Cover with plastic wrap, and freeze 6 hours or until firm.

6. Place pie in refrigerator 30 minutes before serving to soften. Garnish with
pineapple chunks, if desired. Yield: 8 servings (serving size: 1 wedge).

Nutritional Information: CALORIES 281 (29% from fat); FAT 8.7g (sat 3.1g, mono 2.9g, poly 2.2g); PROTEIN 5.1g; CARB 43.2g; FIBER 0.7g; CHOL 18mg; IRON 1.4mg; SODIUM 91mg; CALC 139mg

SOURCE: Cooking Light YEAR: 1997 ISSUE: August PAGE: 96

Pineapple Salsa

Yield: 4 servings

Ingredients

2 cups finely chopped fresh pineapple
1 cup seeded, diced unpeeled tomato
1/2 cup peeled, seeded, and diced cucumber
1/4 cup finely chopped shallot
3 tablespoons chopped fresh cilantro
1 tablespoon finely chopped jalapeno pepper
1-1/2 tablespoons red wine vinegar
1 teaspoon extra-virgin olive oil
1/8 teaspoon salt
1 clove garlic, minced

Instructions

1 Combine all of the ingredients in a medium bowl, and toss well. Let stand at
room temperature for 1 hour. Serve salsa with chicken, pork, or shrimp.
Yield: 4 cups (serving size: 1/2 cup).

Nutritional Information: CALORIES 35 (21% from fat) / PROTEIN 0.6g/ FAT 0.8g (SAT 0.1g, MONO 0.5g, POLY 0.1g) / CARB 7.4g / FIBER1g / CHOL 0mg / IRON 0.4mg / SODIUM 41mg / CALCIUM 10mg

From Cooking Light, Mar/Apr 1993, page 114.

Hawaiian Bubble Bread

2 packages dry yeast
1 teaspoon sugar
1 cup warm water (105 degrees to 115 degrees)
1 cup sliced ripe banana
1/2 cup pineapple-orange-banana juice concentrate, undiluted
1/4 cup honey
2 tablespoons margarine, melted
2 drops yellow food coloring (optional)
5-1/4 cups bread flour, divided
1 teaspoon salt
Vegetable cooking spray
1/4 cup cream of coconut
2 tablespoons pineapple-orange-banana juice concentrate, undiluted
1/2 cup sifted powdered sugar

Dissolve yeast and sugar in warm water; let stand 5 minutes.

Combine banana and next 4 ingredients in a blender; process until smooth, and set aside.

Combine 2 cups flour and salt in a large bowl; stir well. Add yeast mixture and banana mixture, stirring until well-blended. Add 2-3/4 cups flour, stirring to form a soft dough.

Turn the dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes). Add enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1-1/2 hours or until doubled in bulk. Punch dough down; turn out onto a lightly floured surface, and let rest for 5 minutes. Form the dough into 1-1/2-inch balls (about 30 balls) on a lightly floured surface. Layer balls in a 10-inch tube pan coated with cooking spray; set aside.

Combine the cream of coconut and 2 tablespoons juice in a bowl; stir well. Pour 3 tablespoons juice mixture over dough, and set remaining juice mixture aside. Cover dough, and let rise 1-1/2 hours or until doubled in bulk.

Uncover dough, and bake at 350 degrees for 30 minutes or until loaf sounds hollow when tapped. Let cool in pan 20 minutes. Remove from pan; place on a wire rack. Stir powdered sugar into remaining juice mixture; drizzle over top of warm bread. Yield: 1 loaf, 26 servings.

Nutritional Information: CALORIES 154 (13% from fat); FAT 2.2g (sat 0.9g, mono 0.5g, poly 0.5g). SOURCE: Cooking Light YEAR: 1994 ISSUE: Nov/Dec PAGE: 138

Tropical Paradise

Yield: 4 servings

Ingredients
1-1/2 cups pineapple-orange juice
1 cup sliced banana (about 1 medium)
1 cup ice cubes
3/4 cup diced pineapple
1/2 cup vanilla fat-free frozen yogurt
1 tablespoon flaked sweetened coconut

Instructions

For a taste of Hawaii at home, enjoy this rich-tasting, low-fat fruit smoothie.

1. Combine all ingredients in a blender, and process until smooth. Serve
immediately. Yield: 4 cups (serving size: 1 cup).

Nutritional Information: CALORIES 125 (3% from fat); FAT 0.9g (sat
0.5g, mono 0.1g, poly 0.1g); PROTEIN 1.7g; CARB 29.6g; FIBER 1.6g;
CHOL 0mg; IRON 0.4mg; SODIUM 21mg; CALC 45mg

SOURCE: Cooking Light YEAR: 1997 ISSUE: September PAGE: 70

[KarenNC]

Thanks for your suggestions! I think this theme would be easy, tasty and fun.
Karen



[This message has been edited by KarenNC (edited 06-04-2001).]