New-Fashioned Luncheon Party

Throw a make-ahead get-together for your friends with these spiffed-up recipes.

It's a perfect time to entertain the girls or couples. We've updated a favorite casserole along with other recipes that garnered rave reviews. Begin with Cucumber-Dill Rounds-they're fun to eat and a snap to prepare. The tetrazzini has just a hint of smoky flavor and uses colored fettuccine instead of spaghetti. Finally, the very popular Bellini-a fruit and sparkling wine beverage-goes from peach to apricot.

KATE NICHOLSON

SMOKED TURKEY TETRAZZINI

MAKES 8 SERVINGS

PREP: 10 MIN., COOK: 15 MIN., BAKE: 25 MIN.

Assemble this delicious casserole the night before, if desired, and chill. Let stand at room temperature 30 minutes before baking.

1 (12-ounce) package amber-and-spinach-colored fettuccine*

¼ cup butter or margarine

1 medium-size yellow onion, coarsely chopped

3 tablespoons all-purpose flour

1 teaspoon salt

1 teaspoon freshly ground pepper

¼ teaspoon hot sauce

3 cups milk

3 cups chopped smoked turkey

1 (6-ounce) jar sliced mushrooms, drained

1 cup white wine

1 cup freshly shredded Parmesan cheese, divided

1 cup sliced almonds

3 tablespoons chopped fresh parsley

COOK pasta according to package directions; drain and set aside.

MELT ¼ cup butter in a large skillet over medium-high heat; add onion, and sauté 7 to 10 minutes or until tender. Gradually stir in flour and next 3 ingredients until smooth; add milk, and cook, stirring constantly, 5 minutes or until thickened. Remove from heat, and stir in turkey, mushrooms, and wine.

LAYER a lightly greased 13- x 9-inch baking dish with half each of pasta, turkey mixture, and Parmesan cheese. Repeat layers with remaining pasta and turkey mixture.

COMBINE remaining ½ cup Parmesan cheese, almonds, and parsley. Sprinkle evenly over casserole.

BAKE at 400° for 20 to 25 minutes or until bubbly and almonds are lightly toasted.

MAGGIE ELLWOOD

GRAND RAPIDS, MICHIGAN

SMOKED TURKEY TETRAZZINI WITH ARTICHOKES AND RED BELL PEPPERS:

Prepare as directed, adding 1 (14-ounce) can artichoke hearts, drained and chopped, and 1 (7-ounce) jar roasted red bell peppers, drained and chopped, with turkey, mushrooms, and wine. Proceed as directed.

* 1 (12-ounce) package regular fettuccine may be substituted.

NOTE: For testing purposes only, we used Ronzoni Fettuccine Florentine.

CUCUMBER-DILL ROUNDS

MAKES 8 APPETIZER SERVINGS

PREP: 20 MIN.

STIR together 1 (8-ounce) package softened cream cheese, 1 tablespoon chopped fresh dill, and 1 teaspoon garlic salt. Dollop or pipe mixture onto 24 cucumber slices. Garnish each with a fresh dill sprig, if desired.

APRICOT BELLINIS

MAKES 8 (1-CUP) SERVINGS

PREP: 15 MIN.

You can use 12 fresh apricots, halved, in place of the canned ones. They're in season in June.

2 (15-ounce) cans apricot halves, drained

2 (11.5-ounce) cans apricot nectar

½ cup sugar

Crushed ice

1 (750-milliliter) bottle sparkling wine or Champagne, chilled*

Garnish: fresh mint sprigs

PROCESS half each of first 3 ingredients in a blender until smooth, stopping to scrape down sides. Repeat with remaining apricot halves, nectar, and sugar. Serve over crushed ice with sparkling wine. Garnish, if desired.

* 2 (12-ounce) cans ginger ale or lemon-lime soda may be substituted.

NOTE: You can stir together the apricot mixture and the sparkling wine in a pitcher. Be sure and do this just before serving.

Copyright Southern Progress Corporation Apr 2005
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