MuskogeePhoenix.com, Muskogee, OK

April 17, 2013

Quiche and Salad Luncheon set April 25 at St. Joseph


— Springtime brings flowers, new beginnings and tradition as the Muskogee Catholic Community hosts the annual Quiche and Salad Luncheon and Bake Sale.  

Thirty years ago this month the parish of Sacred Heart, with assistance from the women of the Assumption parish, hosted the first salad luncheon.  

Some things changed. Quiche was added to the menu and the two churches merged into St. Joseph parish.  However, what hasn’t changed is the quality and variety of the delicious food available.  The last Thursday in April is the day when parishioners take to the kitchen and serve close to 400 people in the Muskogee community.  Last year more than seventy people prepared about sixty quiche and more than one hundred salads.  It’s the luncheon many people inside and outside St. Joseph parish look forward to each spring.  

Sue McBride is serving as this year’s luncheon chairwoman.

“The tables will be decorated in spring pastel colors, with fresh cut flowers” McBride said.  “The food is awesome!  There’s a great variety of colorful salads and quiche.”   

Shirley Garde Miller, Altar Society President, is making her flavorful cashew chicken salad.  McBride looks forward to that salad each year.  She assures you will not go away hungry and will be surprised at the selection of salads.

The luncheon is buffet style.  Carry out is available and someone will be on hand to help if you have multiple carry out lunches.

 Middle school students from St. Joseph Catholic School will serve drinks and assist patrons. Longtime parishioner Vernon Antonioni will direct traffic and  help those who need assistance.  

The cost is $7 for quiche, salads and a drink.  Baked goods will be available for purchase.  Proceeds benefit the Church sacristy and needs of the parish.  Half of the bake sale proceeds will be donated to the Diocesan Council of Catholic Women.

Here are some recipes from St. Joseph church members.  It’s a sample of what may be available at the luncheon.  



SPINACH SALAD

Salad:  

2   bags fresh spinach

1/2 small red onion – Sliced

4   tablespoons sunflower seeds

1   large can Mandarin oranges, drained

Dressing:

1   cup oil

1/3 cup raspberry (or red wine) vinegar

3/4   cup sugar

3   tablespoon chopped red onion

2   teaspoon poppy seeds

2   teaspoon dry mustard

1   teaspoon salt



Combine all dressing ingredients and mix in blender.

Wait until you are ready to serve before putting salad together or it may get soggy.

Submitted by Ellen

Kargyl-Humphrey.



CORN BREAD SALAD



1   box Jiffy Corn bread mix    

1/2   cup cucumber ranch dressing

4   green onions, thinly sliced    

1/4   cup mayonnaise

1   bell pepper, chopped    

2   tablespoon mustard

1   tomato, chopped        

1/2  teaspoon salt

8   radishes, chopped



Bake corn bread as directed on box.  Cool and crumble in a large bowl.

Add all ingredients.  Mix well.  Keep refrigerated.

Submitted by Sue McBride.



ASPARAGUS BACON QUICHE

1   unbaked 9-inch pie shell    

6 slices bacon, cooked and crumbled

1/2  pound fresh asparagus, trimmed

1/2 teaspoon salt

2   green onions, thinly sliced    

1/4  teaspoon basil

1   tablespoon all-purpose flour

1/8 teaspoon cayenne pepper

2   cups (8 ounces) shredded Swiss cheese

1   cup Half & Half cream

3   eggs, beaten



Bake crust at 425 degrees for 6 minutes. Remove from oven and set aside.

Steam asparagus spears about 6 minutes until tender, yet firm. Drain and cool.

Set aside 3 spears for garnish; cut the remaining asparagus into 1/2-inch pieces.

Pat dry w/paper towel to reduce moisture. Combine cut asparagus pieces and onion; add flour and toss. Pour into crust; add bacon; sprinkle with cheese.  

Whisk together eggs, cream, salt, basil and cayenne.  Pour over asparagus mixture.

Bake at 325 degrees for 25 minutes. Split the reserved asparagus spears lengthwise and arrange, cut side down, in a wheel pattern on top of filling.  Bake 10 minutes longer or until a knife inserted near the center comes out clean. Let stand 10 minutes.

Cut into 6 servings.

Submitted by Sue McBride.

CASHEW CHICKEN SALAD

8   boneless, skinless chicken breast halves (about 2 pounds), cooked and cubed

2   cups seedless red grapes, halved

2   cups salted cashew halves

2   celery ribs, sliced

3/4   cup mayonnaise

1/2   cup sour cream

1    tablespoon tarragon or white wine vinegar



In a large bowl, combine the chicken, grapes, cashews, and celery.  In small bowl, mix together mayo, sour cream and wine vinegar.  Pour over chicken mixture, toss to coat.  Cover and refrigerate for at least 1 hour.  Serve in a lettuce-lined bowl.  12 servings

Submitted by Shirley Garde Miller.

If you go



What:  30th annual Quiche and Salad Luncheon and Bake Sale

When:  11 a.m. to 1 p.m. April 25.

Where:  St. Joseph Parish Hall, 301 N. Virginia St.

Cost:  $7 includes quiche, salads, and a drink.  Dine in or carry out. Baked goods are available for purchase.

Information:  Sue McBride, (918) 683-0424.