Garden Party Snacks, Drinks, and Entrees

So you're having a garden party and you're wondering what to serve? Here are some delicious ideas that will keep your guests happy and wanting seconds:

Snacks

Perfect Stuffed Mushrooms

1 or 2 package (s) large stuffing mushrooms (washed & de-stemmed)
2 cups seasoned bread crumbs
3 tablespoons Romano cheese
2 tablespoons tomato sauce
Olive oil
Salt and pepper to taste

Wash and remove the stems of all the mushrooms. Place on a paper towel for a few minutes and blot dry. Mix all other ingredients together adding olive oil to create a crumbly texture. (for extra flavor you can save the mushroom stems and dice them and add them to the mixture as well). Preheat oven to 375 degrees. Stuff the mushrooms using a regular sized spoon and place about 1 inch apart on a greased baking sheet. Bake at 375 for about 15-20 minutes or until the stuffing looks crispy.

Fresh Fruit Tart (Perfect for summer fruits)

Tart Shell:

1 1/4 c. + 1 tbsp. flour
2 tbsp. sugar
1/2 c. cold unsalted butter, cut into sm. pieces
1/4 tbsp. vanilla
2 tbsp. apple or raspberry jelly

Filling:

1/2 c. sour cream
1 1/2 tbsp. confectioners' sugar
1/4 tsp. vanilla

Fresh fruits:

Any combination: Blueberries, Raspberries, Peaches, use your imagination!

Tart Shell: Mix flour and sugar in small bowl. Cut in butter with pastry blender until looks like coarse crumbs. Stir in water and vanilla until evenly distributed, gather into flattened ball and press evenly over bottom and sides of 9" or 10" tart pan with removable bottom, extending pastry 1/2" above sides. Prick all over with fork. Chill 1 hour. Bake in preheated 375 degree oven, on lowest rack for 25 to 30 minutes. Cool in pan.

To assemble: Remove rim of tart pan and place on serving plate. Mix sour cream, confectioners' sugar and vanilla in small bowl, until blended. Spread over bottom of tart shell. Arrange choice of fruit over sour cream mixture, slicing or cutting fruit if necessary and overlapping slices. Melt jelly and brush over fruit. Refrigerate 30 minutes to set glaze.

Drinks

White Sangria:

1/2 gal. cold, dry white wine
3 (6 oz.) cans thawed lemon-limeade concentrate
1 whole lime, sliced
3 c. cold water

Combine in a large punch bowl. Shortly before serving, add lime slices and ice (ring or cubes).
Serves 25 (1/2 cup servings).

For those who don't or can't drink alcohol, try some "Sunshine" Punch:

6 oranges
6 lemons
1 lb. can pineapple juice
1 small bottle maraschino cherries
2 quarts sparkling white grape juice

Make a large block of ice, using an empty fruit juice carton or some similar container, the night before. Squeeze the oranges and lemons to obtain juice, discarding seeds. Place fruit juices and cherries in a punch bowl over the block of ice.

Entrees:

Grilled Corn on the Cob (tasty!):

6 ears of fresh corn (shucked and cleaned)
1/4 c. melted butter
Salt and pepper
Seasoned salt, optional
Barbecue seasoning, optional

Place corn on a very large piece of aluminum foil. Pour melted butter evenly over corn. Sprinkle with salt and pepper (also seasoned salt or barbeque seasoning if desired). Fold foil carefully to be sure it is sealed. Place on grill. Cook for 30 minutes. Turn often.

Dilly Hamburgers (Fire up that grill!) :

1 c. dairy sour cream
1 tsp. prepared mustard
3 tbsp. fresh, snipped dillweed

Combine. Form 1 to 1 1/2 pounds ground beef into 4 to 6 patties 1/2 inch thick. Broil over hot coals 9 minutes turn and sprinkle with salt and pepper. Broil 6 minutes longer, or until desired doneness. Season again. Serve on toasted buns. Mmmm. Enjoy!

Make sure to decorate your party with a outdoor, summery theme. Hang patio lights or light candles if it is in the evening. Place flowers around the area and possibly play some relaxing music, or just listen to nature. If there will be small children attending, consider setting up a kiddie pool for them to play in.