Drinks and More for a Bridal Brunch
Ingredients (per drink):
1-1/2 oz. vodka
3 oz. tomato juice
1 dash lemon juice
2-3 drops Tabasco sauce
1/2 tsp. Worcestershire sauce
1 lime wedge
Pickled asparagus or celery stalks for garnish
- Pour ingredients into a pitcher (except lime wedge and garnish). Multiply recipe by the desired number of servings. Add salt and pepper to taste.
- Pour over ice, add lime wedge and a spear of pickled asparagus or celery stalk.
1 loaf French bread
1 c. grated Cheddar cheese
1 c. Monterey Jack cheese
1 c. sliced mushrooms
1 c. chopped green onions
1 c. cooked and crumbled bacon
3 c. milk
1/2 tsp. dill weed
1/2 tsp. dry mustard
- Cube the bread into 1" pieces; cover bottom of 9"x13" Pyrex pan with the bread squares.
- Layer bacon, cheese, mushrooms, onion and parsley over the bread. In a separate bowl, mix eggs, milk, dill, dry mustard and Worcestershire sauce. Pour mixture over bread layers; let stand in refrigerator overnight.
- Bake 1-1/2 hours at 300 degrees until set. Serve warm.
- Thread melon pieces and strawberries onto bamboo skewers.
- Pile on a plate for easy, no-mess fruit portions.