Springtime brings flowers, new beginnings, and tradition as the Muskogee Catholic Community hosts the 31st annual Quiche and Salad Luncheon and Bake Sale.
The parish of Sacred Heart, with assistance from the women of the Assumption parish, hosted the first salad luncheon 31 years ago this month.
Some things changed, such as 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 salads and quiche available.
The last Thursday in April is the day when parishioners take to the kitchen and serve more than 300 people in the Muskogee community. Last year, about 70 people prepared 60 quiche and more than 100 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 pleasantly surprised at the selection of salads. The luncheon is buffet style, which allows guests to select their favorite salads and choice of quiche. 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 to their tables. Longtime parishioner Vernon Antonioni will be outside directing traffic and will help those who may need assistance.
This event offers a wonderful lunch, a chance to visit with old friends, an opportunity to make new friends, and the blessing of being part of a 31-year tradition.
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.
2 bags fresh spinach
1/2 small red onion - sliced
4 tablespoons sunflower seeds
1 large can Mandarin oranges, drained
1 cup oil
1/3 cup raspberry (or red wine) vinegar
1/2 cup sugar
3 tablespoons chopped red onion
2 teaspoons poppy seeds
2 teaspoons 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.
1 box Jiffy corn bread mix
4 green onions, thinly sliced
1 bell pepper, chopped
1 tomato, chopped
8 radishes, chopped
1/2 cup cucumber ranch dressing
1/4 cup mayonnaise
2 tablespoons mustard
1/2 teaspoon salt
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.
1 unbaked 9-inch pie shell
1/2 pound fresh asparagus, trimmed
2 green onions, thinly sliced
1 tablespoon all-purpose flour
2 cups (8 oz.) shredded Swiss cheese
3 eggs, beaten
6 slices bacon, cooked and crumbled
1/2 teaspoon salt
1/4 teaspoon basil
1/8 teaspoon cayenne pepper
1 cup half-and-half
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 half-inch pieces.
Pat dry with paper towel to reduce moisture. Combine cut asparagus pieces and onion; add flour & toss.
Pour into crust; add bacon; sprinkle with cheese.
Whisk together eggs, half-and-half, 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 six 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 mayonnaise, sour cream and wine vinegar. Pour over chicken mixture, toss to coat. Cover and refrigerate for at least one hour. Serve in a lettuce-lined bowl. 12 servings.
Submitted by: Shirley Garde Miller.
If you go
WHAT: 31st annual Quiche and Salad Luncheon and Bake Sale.
WHEN: 11 a.m. to 1 p.m. Thursday.
WHERE: St. Joseph Parish Hall, 301 N. Virginia St.
COST: $7, includes quiche, salads and a drink. Baked goods also available for purchase.