At a Garden Tea
By Vanessa Gallagher

Since I was knee high to a grasshopper, I worked beside my mama in the kitchen. We never had much money, but Mama cooked up tasty dishes using vegetables from the garden, fresh eggs from our chickens, and apples from the backyard tree. I'd set a jelly jar of fresh-picked wildflowers on the table to pretty things up.

Just like the day I was picking violets when I ran into Chad James out on the road… but you'll have to read my story, Violets for Vanessa, to find out how that turned out.

Meanwhile, grab your wooden spoon and let's get cookin'.

May God Bless Your Tea!

“They feast on the abundance of your house;
you give them drink from your river of delights.”  
Psalm 36:8

Vanessa’s Garden Tea Menu
Tomato Pie
Strawberry-Peach Chicken Salad
Zucchini Bread
Primrose Tea Raspberry Tarts

Recipes:
Tomato Pie
4 tomatoes, peeled and sliced                       1 cup grated mozzarella
10 fresh basil leaves, chopped                       1 cup grated cheddar
1/2 cup chopped green onion                        1 cup mayonnaise
1 (9-inch) prebaked deep dish pie shell           Salt and pepper

Preheat oven to 350 degrees F.
Place the tomatoes in a colander in the sink in one layer. Sprinkle with salt and allow to drain for 10 minutes. Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.
To serve, cut into slices and serve warm. Serves six.
From: Paula Deen’s The Lady & Sons Savannah Country Cookbook

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Strawberry-Peach Chicken Salad
Strawberry Yogurt Dressing
Two 6-ounce containers Yoplait Original Strawberry yogurt
1 cup sliced fresh strawberries
2 tablespoons red wine vinegar

Salad
6 cups Bibb lettuce leaves or mixed salad greens
1 pound boneless, skinless chicken breasts, cooked and cut into strips
1 cup sliced fresh strawberries
1 medium peach, peeled, pitted, and sliced
2 medium green onions, sliced

Place the dressing ingredients in a blender or food processor. Cover and blend on high speed for about 15 seconds, or until smooth.

Arrange the salad ingredients on four serving plates. Drizzle with the dressing.

Cover and refrigerate any remaining dressing.

From: Bob Greene’s The Best Life Diet

***

Zucchini Bread
3 eggs                                       1 teaspoon baking soda
2 cups sugar                               1 teaspoon baking powder
1 cup vegetable oil                      1 teaspoon salt
2 teaspoons vanilla extract           1 teaspoon ground cinnamon
1 teaspoon grated lemon peel       2 cups shredded zucchini (2 medium)
3 cups all-purpose flour                        ½ cup chopped nuts

In a large mixing bowl, combine eggs and sugar. Beat in oil, vanilla and lemon peel. Combine the dry ingredients; gradually add to sugar mixture and mix well. Stir in zucchini and nuts. Pour into two greased 9” x 5” x 3” loaf pans.

Bake at 325 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Yield: 2 loaves.

From: Taste of Home Annual Recipes 2003

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Primrose Tea Raspberry Tarts
3 ounces cream cheese, softened          ½ teaspoon salt
½ cup unsalted butter, softened            Non-stick cooking spray for the pan
1 cup White Lily all-purpose flour

For the filling:
½ cup granulated sugar                        2 tablespoons fresh orange juice
1 large egg                                         1 teaspoon grated orange zest
2 tablespoons unsalted butter, softened  2 tablespoons heavy cream
½ teaspoon vanilla extract                    24 fresh raspberries

Preheat the oven to 325 degrees F. In the bowl of an electric mixer, combine the cream cheese and ½ cup butter. Add the flour and ¼ teaspoon of the salt and mix until just combined. Place the dough in the refrigerator to chill for 15 minutes. Remove the dough from the refrigerator and divide it into 24 balls. Chill the dough balls briefly. Coat the cups of a mini muffin pan with nonstick cooking spray. Place a ball of dough in each cup and press the dough on the bottom and up the sides of the cup and use a tart tamper to shape the mini tarts in the pan. Refrigerate while you prepare the filling.

The filling: In the bowl of an electric mixer, beat the sugar, egg, 2 tablespoons butter, the cream, orange juice, orange zest, the remaining ¼ teaspoon salt, and vanilla until creamy. Spoon into the prepared mini crusts and bake for 25 to 30 minutes, or until the filling is set. Cool completely before removing from the muffin pans. Place a raspberry in the center of each tart and refrigerate until ready to serve.

Makes 24 tarts.

From: Jan Karon’s Mitford Cookbook & Kitchen Reader

A Teatime Blessing

Lord, grant that our time together be
Steeped in serenity, Sweetened by sharing, and
Surrounded by the warm fragrance of your love.
Amen

From If Teacups Could Talk by Emilie Barnes
with paintings by Sandy Lynam Clough