The little metal tray with the flowers has Wisconsin in the middle but I don't care. What a cute way to carry glasses of tea out to the pool without them sliding all around on my tray. There are individual little cup rings on it. I also got the metal colander for .50 and the little elves and snowpeople were in a bag for .50. My favorite finds were the books. The pictures in the Country Flowers of a Victorian Lady are so pretty, and there are some unique recipes in the June Roths Fast and Fancy Cookbook!
Speaking of recipes. I made Cha Cha Chicken Salad from the June 2007 Southern Living Magazine to take to my book club meeting. It was really beautiful and tasted very good, but needed something. I think the next time I make it I am going to increase the curry powder and add a little grated onion. I think that will give it the kick it needed.
Cha Cha Chicken Salad
1 8oz. pkg cream cheese
1 cup mayonnaise
2 tsp. curry powder
1 tsp salt
6 cups chopped cooked chicken ( I cheated and bought a rotiessere chicken)
1 8 oz. can crushed pineapple (I drained mine some)
2/3 cup orange-flavored sweetened dried cranberries
1 cup chopped roasted, salted almonds
Garnishes: fresh herbs, (I used mint), blackberries, raspberries, sliced peaches.
Whisk together cream cheese and next 3 ingredients in a large bowl; stir in chicken, pineapple and cranberries until blended. If desired (and I did this) spoon mixture into a plastic wrap lined 8 inch round cake pan; cover and chill at least 8 hours. Invert chicken salad onto plate and remove plastic wrap. Gently press almonds onto sides of chicken salad. Garnish if desired.