A spring luncheon is a beautiful way to entertain

A springtime luncheon is a wonderful way to get together with friends. It's sort of a coming out party. It is the time to step out of winter clothes, try the newest perfume, enjoy the colors of spring, get to hear the news of family and exchange smiles and laughter over food.

It all began with a yellow-colored invitation, which seemed to be the color of the spring, inviting friends over to enjoy the company of each other. One would think planning a meal would be the challenge, but the challenge must have been filling the box for a box luncheon, and what a wonderful set-up it was.

Norma Duncan is the kind of person who does not run out of time, nor does she run out of ways to enjoy the company of people. She is known to prepare good food. She shares herself and her food with people she loves and with people she wants to learn to love.

The luncheon was planned for the ladies of King Street Church of Christ. The hostess had said everything would be simple and we would share each other's company over food. The boxes were large take-outs and had been prepared by the hostess with the main course inside the box. The dessert choices were displayed on beautiful serving plates on the table, and glass goblets were used for the drink.

The menu card was placed on the box, then the box was wrapped with a yellow bow, as if it were a gift.

Our take-out experience was just to find a seat in the living room. The boxes were opened, and the food was enjoyed.

What a beautiful way to entertain, and what a wonderful way to share the love of friendship. Everyone had time to share and learn more of each other. As we shared our stories, we shared the love of togetherness and the welcome of springtime over lunch.

The preparation of the box was so beautiful, the ladies were hesitant about removing the bow to get to the food. Oh, the beauty in presentation, and one can surely use artistic skills with food. Norma has a passion for entertaining, cooking and sharing with friends.

Port Royal resident Ervena Faulkner is a retired educator who has always had an interest in food and nutrition. E-mail her at features@beaufortgazette.com.

CONGEALED FRUIT CUP

2 3-ounce packages lemon gelatin

1 3/4 cups water, boiling

1 16-ounce can crushed pineapple, in syrup

1 6-ounce bottle cherries, cut in halves

1/2 cup cottage cheese

1/4 cup mayonnaise

1/2 cup nuts, chopped

1 teaspoon lemon juice

1 cup whipping cream, whipped

Dissolve gelatin in boiling water. Let stand in refrigerator until thick. Stir well.

Add pineapple, cherries, cottage cheese, mayonnaise, nuts and lemon juice. Mix well. Fold in whipped cream, pour into clear plastic cups. Refrigerate overnight.

FRESH CORN AND VEGETABLE SALAD

5 cups fresh corn, cooked (use fresh white corn that has been boiled; cut off the cob)

2 cucumbers, seeded and sliced

1/2 chopped green bell pepper

1/2 chopped red or yellow bell pepper

2 green onions, chopped

DRESSING

1/4 cup sour cream

4 tablespoons mayonnaise

2 tablespoons vinegar

1/4 teaspoon celery seeds

1 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon dry mustard

Combine ingredients and pour over vegetables; marinate overnight.

PARMESAN CHEESE CRACKERS

1 cup all-purpose flour

2/3 cup grated Parmesan cheese

1/4 teaspoon ground red pepper

1/2 cup butter or margarine, cut up

2 tablespoons milk

Put first 4 ingredients in a food processor until blended. Shape dough into 2 (4-inch) logs. Wrap in plastic wrap, and place in an airtight container. Chill 8 hours.

Cut dough into 1/4-inch thick slices and place on a lightly greased baking sheet. Brush with milk. Bake at 350 degrees for 12 to 15 minutes or until lightly browned.

CHOCOLATE CHERRY COOKIES

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 cup butter, softened

1 cup sugar

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1 egg

1 1/2 teaspoon vanilla

48 maraschino cherries, (about one 10-ounce jar), undrained

1 (6-ounce) package semisweet chocolate pieces (1 cup)

1/2 cup sweetened condensed milk (not evaporated milk)

Preheat oven to 350 degrees. In a medium bowl combine the flour and cocoa powder; set aside. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, baking powder and salt. Beat until well combined. Add egg and vanilla; beat well. Gradually beat in flour mixture.

Shape dough into 1-inch balls. Place about 2 inches apart on an ungreasedcookie sheet. Press down center of each ball with your thumb. Drain maraschino cherries, reserving juice. Place a cherry in the center of each cookie.

For frosting, in a small saucepan combine the chocolate pieces and sweetened condensed milk. Heat and stir until chocolate is melted. Stir in 4 teaspoons of the reserved cherry juice. Spoon about 1 teaspoon of the frosting over each cherry, spreading to cover cherry. (If necessary, thin frosting with additional cherry juice.)

Bake about 10 minutes or until edges are firm. Cool on cookie sheet for 1 minute. Transfer to wire racks and let cool. Makes 48 cookies.