50+ Lifestyles

Entertain with a Simple Soup Night

A simple and easy informal way to entertain guests for dinner. Invite them over but ask them to bring a can of chicken soup, any kind. Also ask them to bring one other item from one of the following categories:

1. Appetizers   
2. Rolls or garlic bread    
3. Salad    
4. Dessert

You are responsible for the setting and beverages. Or you can ask a guest to bring beverages. Once everyone has arrived, put all of the cans of soup in a big pot on your stove, stir well and begin to heat. Offer the appetizers and drinks while the soup is heating.

When soup is hot, serve with the salad and bread. Then have dessert to finish off the meal. This is an inexpensive way to host a dinner party. It doesn’t have to be chicken soups. It could be chili and stews, or vegetarian soups like minestrone and split pea.

Dessert-worthy Fruit Salad

2 cups sliced strawberries
1 can pineapple chunks packed in 100% juice, drain but reserve the juice
1 can Mandarin oranges, drained
1 can diced mango, drained
2 – 3 cups grapes cut in half, can use red or green or a combination
2 bananas sliced
1 box French vanilla instant pudding mix

Pour the reserved pineapple juice in a large mixing bowl. Add instant pudding mix and whisk or beat together. Fold in bananas. Add strawberries and grapes. Stir together gently. Now add the canned fruits. Serve immediately or refrigerate and serve later.

Change any fruits you want to. Use kiwi or nectarines. Omit the mango. Use fruit cocktail if that is what is in your pantry.

This salad is good as a snack, a side dish or even as dessert. Enjoy!

German Chocolate Coconut Pecan Pie

Allow 6 hours with chilling times. Yield: 8 servings

Ingredients:
Pie crust – regular or graham cracker

Filling:
4 oz. German sweet chocolate
2 oz unsweetened baking chocolate
14 oz sweetened condensed milk
4 large egg yolks
1 t. vanilla extract
1 c. chopped pecans

Topping:
½ c brown sugar
½ c whipping cream
¼ c butter
2 large egg yolks
1 c. sweetened shredded coconut
1 t. vanilla extract
¼ c. chopped pecans

Prepare pie crust and bake until bottom is lightly browned. Cool on a wire rack.

Heat oven to 350 degrees. In microwave, melt chocolates in a large bowl; stir until smooth. Cool slightly. Whisk in sweetened condensed milk, egg yolks, and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes until set.

Cool 1 hour on a rack. In a small heavy saucepan, combine brown sugar, cream, and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat.

In a small bowl, whisk a small amount of hot mixture into egg yolks; return to saucepan, whisking constantly. Cook until mixture thickens, 2-3 minutes, stirring constantly. Remove from heat. Stire in coconut and vanilla; cool 10 minutes.

Spread topping over filling; sprinkle with pecans. Refrigerate 4 hours or until cold.