Girl's Luncheon

[browneye]

For an appetizer, what about stuffed mushrooms? I have a two recipes if it appeals to you, one with crab.

I always love a fresh tomato bruschetta, appetizer too. Mine goes like this: I find the best, juiciest, pretty red and or yellow Roma tomatoes and dice them up, add fresh crushed garlic, juice from fresh lemons, fresh chopped basil leaves and drizzle with olive oil to taste. Salt and pepper to taste as well. (the amounts vary depending on how many friends I have to serve) Then, I spray slices of rustic Italian bread with olive oil spray, and toast in the oven or toaster oven, serve with the tomato topping on an elegant platter, garnished with fresh basil leaves. I sometimess add slices of fresh Mozzarella around the platter as well.
Hope this helps!
Very yummy, healthy and easy.



[This message has been edited by browneye (edited 04-30-2001).]

[Jewel]

Eight girlfriends getting together? No men? Go to the CL Search area and simply spell out the word c-h-o-c-o-l-a-t-e and then hit search. I guarantee nearly every recipe you pull up will be a hit! http://www.cookinglight.com/bbs/biggrin.gif

[Mandy]

For a drink you could make a simple, refreshing champagne punch. You can use berries and mint sprigs for a garnish.

[This message has been edited by Mandy (edited 04-30-2001).]

[MarciaTJ]

Help, I am looking for some appetizer and drikk options for a luncheon I am hosting for 7 of my best girlfriends. I have a salmon salad I will be making along with CL"s Caesar. But I have some gaps with the beginning and the drinks - ( plus I am hoping the appetizer will be healthy, simple and elegant)

HELP!
Marcia

[ama47369]

I haven't tried either of these, but they sound yummy.

Rosamaria's Stuffed Zucchini

SOURCE: Cooking Light YEAR: Sept 1996 PAGE: 75
INGREDIENTS FOR 16 SERVINGS:
4 medium zucchini (about 1-1/2 pounds)
2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary
10 spinach leaves
8 basil leaves
4 garlic cloves, peeled
1 medium onion, peeled and quartered
1 medium carrot, peeled and quartered
1-1/2 teaspoons olive oil
3 large plum tomatoes, chopped
1 teaspoon salt
1 cup dry breadcrumbs
3/4 cup (3 ounces) grated fresh Parmesan cheese
1 large egg white
INSTRUCTIONS:
John Villani talked his cousin, Rosamaria Restiani, into sharing her recipe
for this appetizer that uses fresh Parmesan.
1. Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-
inch-thick shell. Set pulp aside. Cut each zucchini shell in half crosswise.
2. Steam zucchini shells, covered, 3 minutes. Place on paper towels to drain;
set aside.
3. Place zucchini pulp in a food processor; process until finely chopped.
Spoon into a bowl; set aside.
4. Place rosemary and next 5 ingredients (rosemary through carrot) in a food
processor, and process until finely chopped.
5. Heat oil in a Dutch oven over low heat. Add rosemary mixture; cover and
cook 5 minutes, stirring occasionally. Add zucchini pulp, tomatoes, and salt;
saute over medium heat 20 minutes. Remove from heat; stir in breadcrumbs. Let
mixture cool. Add cheese and egg white; stir well.
6. Preheat oven to 350 degrees.
7. Divide mixture evenly among zucchini shells. Place stuffed shells on a
baking sheet. Bake at 350 degrees for 25 minutes or until golden brown. Yield:
16 servings (serving size: 1 stuffed zucchini piece).
NUTRITIONAL INFORMATION:
CALORIES 70 (30% from fat); FAT 2.3g (sat 1g, mono 0.9g, poly 0.3g); PROTEIN
3.9g; CARB 9.1g; FIBER 1.4g; CHOL 4mg; IRON 0.9mg; SODIUM 298mg; CALC 93mg
CookWare(tm) from Cooking Light(r)

Asparagus With Herbed Cheese on Toast

Ingredie