3 to 4 tables (4 people to a table)

Start 10:30 to 11:00am

The main hostess invites a hostess for each table; on that table the invited hostess decorates the table with her own dinnerware, stemware, goblets, linens and decorations. The main hostess may suggest a theme, or have it at a special time of year (Christmas, etc).

Guests may be invited by the hostess of each table.

When people come everyone gets to browse all the tables and just have fun.

The hostess prepares a luncheon or brunch; a menu suggestion is below (recipes included).

• Tea Sandwiches (Egg/Ham/Tuna)
  
• Aunt Rose’s Salad
  
• Lays Ruffle Potato Chips
  
• Pickles
  
• Mint Dessert
  
• A Favorite Punch, Coffee or Tea

The Main Hostess may give the table hostess a list of questions (shown below) for discussion while lunch is served:

• What’s your favorite “family” time?
  
• What’s your favorite tradition (if doing this around a holiday)?
  
• What’s your favorite movie of all time?

The main hostess can do a couple of things now: Tell a special story, show how to wrap a package or nothing at all, as it will already be a wonderful time.

Have music lightly playing in the background.

RECIPES:

Tea Sandwiches

White Bread (a good Italian)
Dark Bread (a good Rye or Pumpernickel)
Egg Salad/Tuna Salad/Ham Salad

This is for about eight eggs or two cans of tuna or about 2 C. of finely minced ham (and I would get a large slice of ham….not deli ham). I make my own recipe to make any type salad (egg, ham or tuna). I take about two to three large tablespoons of mayonnaise, a teaspoon of mustard, and about a tablespoon of honey, and a few drops of Tabasco sauce. I also finely, finely chop about half an onion…….but remember fine. Now when you get this far taste your mixture and add what you need; more mayo, mustard, honey, or maybe some salt; fix till it tastes good to you. One important thing; make this the morning of, the sweetness tends to leave if made the night before. Now, layer your sandwich with white bread, mixture, dark bread, mixture, white bread. Cut them into small triangles.

Auntie Rose’s Salad

1 head of lettuce, or a couple of small bags of Romaine
4 green onions chopped
2 T. fresh parsley chopped
1 C. celery chopped
1 C. candied pecans (2 T. butter, 1 T. Karo syrup ¼ C. brown sugar; heat and caramelize then put pecans in)
1 can Mandarin oranges (drained)
Red Onion (fine slices)

Dressing

1 C. sugar
½ C. vinegar
½ C. oil
8 drops Tabasco
salt & pepper

Mix all salad together well, drizzle dressing and cover well, and use only as much salad dressing as you need to cover it; it may not be all of the dressing.

Mint Dessert

16 oz Oreo cookies
4 T. melted butter
1 pint cream (whipped stiff)
2 C. miniature marshmallows
7 ½ oz package dainty colored mints

Crush cookies in blender. Add melted butter. Put half this mixture in a 9 X 13 pan. Fold together whipped cream, marshmallows and mints, and spread on crumbs in pan. Spread remaining crumbs on top of filling. Refrigerate for one day minimum before serving so mints and marshmallows melt in the cream.