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Show -- . " 7 i There's always a reason for a party. Maybe it's the day, so full of sunshine and perky flowers, or just that you have that party giving mood. There's nothing that is quite as much fun as a surprise luncheon for the girls. A luncheon that's fun to prepare, pre-pare, not much trouble to fix, yet just a little unusual. Here is the perfect answer for a quick, yet tasty and light luncheon to serve the girls on patio, lawn or right in your own dining room. For the main course, serve a delectable fresh fruit salad, heaped generously into a salad bowl, and made delicious de-licious with an unusual buttermilk butter-milk dressing. The wonderful part about this Buttermilk Salad Dressing is that it can be made well ahead of serving time and kept in the refrigerator until the moment you're ready to use it. Make plenty of it for later use too, because it keeps beautifully, under refrigeration, for at least two weeks. Then for a fine and filling accompaniment, ac-companiment, serve tender Buttermilk But-termilk Surprise Biscuits with plenty of butter pats on the side. Buttermilk Surprise Biscuits are unique in that they are unlike any other ordinary biscuit. They have a stuffing which really adds zest not only to the biscuit itself, but the meal as well. Instead of the usual, rather flat appearance that biscuits generally have, these are light and tender due to the all important ingredient buttermilk. The stuffing can be of your own choosing. We suggest sug-gest tuna, but any type of jelly or jam is just as good, or even salmon. Finally, to round out this spur-of-the-moment, light luncheon, serve dainty dishes of flavorful ice cream. You'll be the hit of the afternoon. after-noon. What's more, your friends will want to drop in more often. Surprise your lady friends with a summer Dressing and accompanied by tender Buttermilk bright, summer light, luncheon of fresh fruit Surprise Biscuits, salad complemented by tasty Buttermilk Salad BUTTERMILK SALAD DRESSING Yield: 2 Cups 4 tablespoons flour 1 teaspoon salt VA teaspoons dry mustard 3 tablespoons sugar Hi cups buttermilk 2 eggs, beaten 1 tablespoon butter 2 tablespoons vinegar - teaspoon basil Mix dry ingredients together in a saucepan. Blend in a little buttermilk and stir until smooth. Add remaining buttermilk and eggs. Cook over low heat, stirring stir-ring constantly until thickened. Do not boil. Remove from heat. Add butter, vinegar and basil. Cool. Serve tossed with a fruit salad of apples, oranges, grapes and bananas. BUTTERMILK SURPRISE BISCUITS Yield: 1 dozen Preheated 475 oven 2 cups sifted flour 2 teaspoons baking powder Vt teaspoon baking soda teaspoon salt Vi cup (1 stick) butter SA cup buttermilk H 7-oz. can drained tuna Sift dry ingredients into mixing mix-ing bowl. Cut in butter. Add buttermilk but-termilk and mix quickly with a fork to a soft dough. Knead lightly 20 times. Roll dough Vi" thick on a floured board. Cut 24 biscuits with a 2" cookie cutter. Place 12 biscuits on a lightly buttered cookie sheet. Place a teaspoon of tuna in the center of each. Top with remaining biscuits bis-cuits and press gently down. Brush tops with buttermilk or cream. Bake about 8-10 minutes. |