“Kindred spirits alone do not change with the changing years.” –L. M. Montgomery, Anne of the Island
Recipe source, click here
• 8 ounces Neufchatel cream cheese (room temp)
• ¼–½ cup fresh basil leaves, finely chopped
• 1/8–¼ cup fresh parsley leaves, chopped
• ½ cup grated Parmesan cheese
• ¼ cup butter or margarine (room temp)
• 1 medium clove garlic, crushed
• ¼ cup olive oil
• ½ teaspoon pepper
• 1 teaspoon salt
• cup boiling water
• 16 ounces vermicelli or thin spaghetti, cooked and drained
Make ahead: Using a mixer, beat together first 7 ingredients. Place this mixture in a freezer-safe container and freeze for future use.
Day of: Thaw cream cheese mixture and add in final 3 ingredients. Toss with hot noodles. Serve immediately or noodles will clump.
• Boneless, skinless chicken breasts
• Sliced deli ham
• Sliced Swiss cheese
Make ahead: Cut each chicken breast horizontally into two flat pieces and cook as desired. (I like to sauté my chicken in garlic and olive oil and season with salt and pepper.) Cool and freeze in Ziploc freezer bags. Use within two weeks.
Day of: Allow chicken to defrost in fridge overnight. Place the chicken in a single layer close together on a foil-lined cookie sheet. Top each piece with a slice of deli ham, then Swiss cheese. Bake at 350 F just until chicken is heated through and cheese is melted, or heat on the stove top using a frying pan with a lid. Serve with honey mustard.
½ chicken breast (about 5 ounces) per person.
• 1½ sticks (3/4 cup) margarine or butter, melted
• One envelope onion soup mix
• 2 loaves French or Italian bread, sliced ¾-inch thick
Make ahead: Mix together melted butter and dry onion soup mix. Spread onion butter generously on each slice. Wrap each loaf in foil, then plastic, and freeze. Can be refrozen if necessary upon arrival at reunion to maintain freshness.
Day of: Allow bread to thaw at room temperature. After removing plastic, heat in 350 F oven for 20-30 minutes until heated through.
Variation: For a small group, try laying out buttered side up on a cookie sheet and broil (about 1 minute) until edges are crisp brown. Serve immediately.
This salad goes fast at every gathering because it has simple ingredients to suit those picky eaters and the dressing is tossed throughout it, making for fast dish up lines. If you want something more unique, try the Greek salad instead. It’s perfect for a summertime meal.
• Romaine lettuce
• Caesar salad dressing
• Caesar croutons
• Shredded parmesan cheese
Make ahead: Rinse the romaine lettuce and allow it to dry spread out on dishtowels. Tear or slice lettuce with plastic knife into bite-size pieces. Put into Ziploc bags (make sure lettuce is completely dry first or it will go bad quickly). Bring along your favorite Caesar dressing (ours is Girard’s), Caesar croutons, and shredded parmesan.
Day of: Just before serving, toss lettuce and dressing in large serving bowl. Sprinkle croutons and parmesan on top.
One large Romaine will need about ½ cup dressing and serves 12+.