, Muskogee, OK


April 22, 2014

31st annual luncheon offers quiche, tradition

Variety of salads, quiche highlight available Thursday



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


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

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