This is a photo of the River Oaks Garden Club Luncheon from the Southern Living Socials and Soirees cookbook. I was looking through this one as my friend Joe asked me to find fish wrapped in phyllo dough. Apparently, he was intrigued by the pastry wrapped meats from my Easter blogs, and said he had some good salmon in pastry at a cafeteria at work. I came across Fish Pudding and Congealed Tomato-Tuna Salad this morning, but I don't think those would tempt even him.
Instead I found this charming but weird picture. Yes, those are cut out chickens from break on the bottom sandwiches. And yes, the other is bread wrapped around asparagus. Scary. Who has a chicken cookie cutter anyway? (Although I did buy dinosaur shaped ones last week...)
Also I found this great recipe. I will have to do this one soon.
Snowballs (tint them for spring if you like, but if you ask your five year old to help, you will likely have extreme jewel toned colors)
1/2 cup sugar
1/2 cup chopped pecans
1 egg, slightly beaten
1/2 (8 oz) can crushed pineapple, drained
2 tablespoons butter or margarine
Dash of salt
1 (12 oz.) package of vanilla wafers
1 cup whipping cream
1 tablespoon plus 1 1/2 tsp. sugar
1 (7 oz.) package flaked coconut
Combine 1/2 cup sugar, pecans, egg, pineapple, butter, and salt in a medium saucepan; mix well. Cook over medium heat, stirring constantly, until mixture thickens. Cool to room temperature.
Using 3 vanilla wafers per serving, spread pineapple mixture between wafers sandwich-style. Cover tightly, and refrigerate overnight.
Beat whipping cream until foamy; gradually add 1 tablespoon plus 1 1/2 tsp. sugar, beating until soft peaks form.
Frost top and sides of each stack of wafers with whipped cream; sprinkle liberally with coconut. Chill until serving time. To serve, place on individual serving dishes. Yield: 10 - 12 servings.
You could buy whipped cream or Cool Whip to do this one. Also, I think most folks would want two, so that individual serving dish nonsense can be forgotten. Just put the plate out with all of them on there, and make sure you saved a few in the fridge for yourself later after your family has eaten them.