A Spring Luncheon

Now that school is over for a bit, I have more time to entertain and experiment with some new teatime recipes. Today I prepared a spring luncheon for a friend from recipes in the vintage party book, "The Keep It Short & Simple Party Menu Book" by Ruth H. Brent. I spent most of the morning preparing the following menu and then Eli served us our luncheon (and did a great job, by the way!):

* Apple Punch
* Fresh Fruit Salad surrounding a dollop of Orange Sherbert
* Almond, Cranberry & Apple Salad with Raspberry-Walnut Vinaigrette
* Chicken Rolls
* Petit Fours with Hot Tea

I think my favorite recipe was the Chicken Rolls:

First, mix up a batch of your favorite chicken salad recipe or use the following:
Chicken Salad
2 chicken breasts, cooked & shredded
1/2 C. mayo
1 tsp. sugar
2 tabl. relish
Salt and pepper
Sliced almonds, if desired

Add mayo to the chicken, along with a sprinkle of water. Add the other ingredients and mix well.

Purchase an 8 oz. pkg. of refrigerated layered dinner rolls. Peel each roll in half. Take each half and fold in half. Pinch edges together and bake at 375 for approx. 12-14 minutes. Cool. Right before serving, split rolls open just enough to stuff some of the chicken salad in between.