Ladies Luncheon Recipes From When It Was Her Turn to Host Bridge Club: 12 Good China Classics, From Chicken Salad Croissants to Petit Fours

Ladies luncheon recipes were the quiet pride of every hostess when it was her turn to host bridge club. Out came the good china, the pressed tablecloth and the crystal punch bowl, and the menu had to be pretty, dainty and ready before the first guest rang the bell. These were make ahead dishes built for chatting over cards: chicken salad tucked into croissants, a shimmering tomato aspic, frozen fruit salad squares and pastel petit fours. Nostalgic stories about this kind of hostess food are trending again, and the recipes still work beautifully for holiday showers, book clubs and Sunday gatherings. We gathered 12 of the classics, each with a short story, a shopping list and simple steps, so you can set your own table the old fashioned way..

Chicken Salad Croissants, the Star of Ladies Luncheon Recipes

No bridge club spread felt complete without a tray of chicken salad croissants. The filling was simple but special: tender poached chicken, crunchy celery, sweet red grapes and toasted pecans, all folded into a light mayonnaise dressing. Stuffed into small buttery croissants, it looked fancy on a cake stand yet took only minutes to assemble once the chicken was cooked. Of all the ladies luncheon recipes, this is the one guests still ask for, because it can be made the night before and tastes even better after a rest in the fridge..

You will need: 3 cups cooked chicken (diced), 1 cup red grapes (halved), 2 celery stalks (finely diced), 1/2 cup toasted pecans (chopped), 3/4 cup mayonnaise, 1 tablespoon lemon juice, salt and pepper, 12 mini croissants, lettuce leaves.

How to make it: 1. Mix the mayonnaise, lemon juice, salt and pepper in a large bowl. 2. Fold in the chicken, grapes, celery and pecans. 3. Cover and chill at least 2 hours. 4. Split the croissants, add a lettuce leaf and a generous spoonful of chicken salad. 5. Arrange on a platter and serve cold.

Tomato Aspic With a Dollop of Cream Cheese Dressing

Tomato aspic was the jewel of the luncheon plate and a fixture in old ladies luncheon recipes. Seasoned tomato juice was set with gelatin in a ring mold or little cups, then unmolded onto crisp lettuce so it wobbled and shone like a ruby. A spoonful of cream cheese dressing or mayonnaise on top balanced the tang. Hostesses loved it because it had to be made a day ahead, which freed up the morning for setting the table. It may look old fashioned today, but the bright, savory flavor makes a refreshing first course before something sweet.

You will need: 3 cups tomato juice, 2 envelopes unflavored gelatin, 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce, 1/2 teaspoon onion powder, a few drops hot sauce, 1/2 cup finely diced celery, lettuce, 4 oz cream cheese mixed with 2 tablespoons mayonnaise.

How to make it: 1. Sprinkle the gelatin over 1 cup cold tomato juice and let it soften 5 minutes. 2. Heat the remaining juice with the seasonings until hot, then stir in the softened gelatin until dissolved. 3. Cool slightly, add the celery and pour into an oiled mold or small cups. 4. Chill overnight until firm. 5. Unmold onto lettuce and top with the cream cheese dressing.

Frozen Fruit Salad Squares

Frozen fruit salad sat somewhere between a salad and a dessert, and nobody who collected ladies luncheon recipes minded. Cream cheese and whipped cream were blended with pineapple, cherries, mandarin oranges, bananas and mini marshmallows, then frozen in a square pan and cut into neat blocks. Served on a lettuce leaf, each pale pink square looked cool and elegant on a warm afternoon. It was a favorite for spring showers and summer bridge games because it waited patiently in the freezer until the guests arrived.

You will need: 8 oz cream cheese (softened), 1/2 cup sugar, 1 can (20 oz) crushed pineapple (drained), 1 jar (10 oz) maraschino cherries (halved, plus 2 tablespoons juice), 1 can mandarin oranges (drained), 2 bananas (sliced), 1 cup mini marshmallows, 1 cup heavy cream (whipped).

How to make it: 1. Beat the cream cheese, sugar and cherry juice until smooth. 2. Fold in the pineapple, cherries, oranges, bananas and marshmallows. 3. Gently fold in the whipped cream. 4. Spread in a lined 9 inch square pan, cover and freeze at least 6 hours. 5. Let stand 10 minutes, cut into squares and serve on lettuce.

Southern Cheese Straws for the Card Table

Every Southern hostess had a cookie press and a cheese straw recipe she guarded as closely as her other ladies luncheon recipes. Sharp cheddar, butter and flour were mixed into a stiff dough with a pinch of cayenne, piped into long ridged ribbons and baked until crisp. They were set out in small dishes on the card tables so players could nibble without getting their fingers sticky. The little kick of pepper woke everyone up between rubbers, and a tin of them kept for days, which made them a smart make ahead snack.

You will need: 2 cups sharp cheddar (finely grated, room temperature), 1/2 cup butter (softened), 1 1/2 cups flour, 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper, 1 to 2 tablespoons cold water.

How to make it: 1. Heat the oven to 350F. 2. Beat the cheese and butter until creamy. 3. Mix in the flour, salt and cayenne, adding water only if the dough is too stiff. 4. Pipe long strips through a cookie press or star tip onto parchment, then cut into 3 inch pieces. 5. Bake 12 to 15 minutes until lightly golden. 6. Cool completely and store in a tin.

Shrimp Salad Stuffed Tomatoes From the Ladies Luncheon Recipes Box

When the hostess wanted to impress, she cut ripe tomatoes into tulips and filled them with shrimp salad. The tomato did double duty as a bowl and a garnish, and the cool, creamy shrimp with celery, lemon and dill tasted like a seaside lunch. It was one of those ladies luncheon recipes that looked like it came from a tea room but took little effort. Some cooks swapped in crab or chicken salad, and leftovers made a lovely sandwich the next day.

You will need: 4 ripe tomatoes, 1 lb small cooked shrimp (chopped), 2 celery stalks (finely diced), 1/3 cup mayonnaise, 1 tablespoon lemon juice, 1 tablespoon fresh dill (chopped), salt and pepper, lettuce leaves, lemon wedges.

How to make it: 1. Cut each tomato into 6 wedges without cutting through the bottom and gently spread them open. 2. Scoop out a few seeds and sprinkle the inside with salt. 3. Mix the shrimp, celery, mayonnaise, lemon juice, dill and pepper. 4. Spoon the salad into the tomatoes. 5. Serve on lettuce with lemon wedges.

Chicken a la King in Puff Pastry Shells

For a cooler day, the hostess often served chicken a la king, a creamy mixture of chicken, mushrooms, pimentos and peas in a rich sauce. At a luncheon it came spooned into crisp puff pastry shells, which made each portion look neat and fancy, though it was just as good over toast points or noodles. The sauce could be made in the morning and gently reheated, so she was free to greet guests at the door. It is still a cozy way to use up roast chicken.

You will need: 4 tablespoons butter, 8 oz mushrooms (sliced), 1/4 cup flour, 1 1/2 cups chicken broth, 1 cup milk or half and half, 3 cups cooked chicken (diced), 1/2 cup frozen peas, 1 jar (4 oz) diced pimentos, salt and pepper, 6 puff pastry shells (baked).

How to make it: 1. Melt the butter in a large skillet and cook the mushrooms until golden. 2. Stir in the flour and cook 1 minute. 3. Slowly whisk in the broth and milk and simmer until thick. 4. Add the chicken, peas and pimentos and heat through. 5. Season with salt and pepper. 6. Spoon into warm pastry shells and serve right away.

Mini Quiches Made the Night Before

By the 1970s quiche had joined the ladies luncheon recipes of every hostess, and bite size versions were perfect for a card party. Little pastry cups were filled with eggs, cream, cheddar and sauteed mushrooms or ham, then baked until puffed and golden. They could be baked the evening before and warmed for a few minutes in the oven, and they were just as nice at room temperature. Served with a green salad and fruit, a plate of mini quiches made a complete, elegant lunch.

You will need: 1 package refrigerated pie crust (2 crusts), 4 eggs, 1 cup heavy cream, 1 cup shredded cheddar or Swiss, 1 cup mushrooms (finely chopped and sauteed) or diced ham, 2 green onions (sliced), salt, pepper and a pinch of nutmeg.

How to make it: 1. Heat the oven to 375F. 2. Cut the crust into 3 inch rounds and press into a greased mini muffin or tart pan. 3. Divide the cheese, mushrooms or ham and onions among the cups. 4. Whisk the eggs, cream and seasonings and pour into each cup. 5. Bake 18 to 20 minutes until set and golden. 6. Cool slightly before removing.

Pink Sherbet Punch in the Crystal Bowl

No ladies luncheon was complete without the punch bowl coming down from the top shelf. Sherbet punch was the easiest showpiece in the kitchen: scoops of raspberry or rainbow sherbet floated in fruit juice and fizzy soda, turning into a frothy pink foam. Nostalgic hostess stories on Yahoo’s food and drink pages keep bringing this cheerful drink back to mind, and it still makes any shower or holiday table feel festive. Mix it right before serving so the bubbles and foam stay fresh.

You will need: 1/2 gallon raspberry or rainbow sherbet, 46 oz pineapple juice (chilled), 2 liters lemon lime soda or ginger ale (chilled), 1 cup fresh raspberries, 1 lime (thinly sliced).

How to make it: 1. Pour the chilled pineapple juice into a large punch bowl. 2. Add scoops of sherbet. 3. Slowly pour in the soda so it foams up. 4. Float the raspberries and lime slices on top. 5. Ladle into punch cups and serve right away.

Pastel Petit Fours, the Prettiest of All Ladies Luncheon Recipes

Petit fours were the showstoppers of the dessert tray. Tiny squares of moist white cake were coated in a glossy poured icing in shades of pink, mint and cream, then topped with piped sugar roses. Making them was a labor of love, but many hostesses baked the cake the week before and froze it so the cutting went cleanly. Of all ladies luncheon recipes, these were the ones guests admired before eating, and a box of extras made a sweet thank you gift.

You will need: 1 baked white or almond pound cake (9×13 inch, chilled), 1/2 cup apricot jam (warmed), 6 cups powdered sugar, 1/2 cup water, 1/4 cup light corn syrup, 1 teaspoon almond extract, food coloring, ready made icing roses.

How to make it: 1. Trim the cake edges and brush the top with warm jam. 2. Cut into 1 1/2 inch squares and freeze 30 minutes. 3. Warm the powdered sugar, water, corn syrup and extract until smooth and pourable, then tint. 4. Set the squares on a rack over a tray and pour the icing over them. 5. Let set, then top each with an icing rose.

Chocolate Mayonnaise Cake That Stays Moist for Days

Chocolate mayonnaise cake sounds strange until you remember that mayonnaise is mostly eggs and oil. Thrifty home bakers leaned on it when butter and eggs were scarce, and it turned out a cake so moist and tender that it became a bridge club favorite. Like many ladies luncheon recipes, it was easy to bake a day early, frost generously with chocolate icing and slice into neat wedges on the good plates. Nobody at the table ever guessed the secret ingredient, and many hostesses were happy to keep it that way.

You will need: 2 cups flour, 1 cup sugar, 1/2 cup cocoa powder, 1 1/2 teaspoons baking soda, 1/4 teaspoon salt, 1 cup mayonnaise, 1 cup warm water or coffee, 1 teaspoon vanilla, chocolate frosting.

How to make it: 1. Heat the oven to 350F and grease two 8 inch round pans. 2. Whisk the flour, sugar, cocoa, baking soda and salt. 3. Stir in the mayonnaise, warm water and vanilla until smooth. 4. Divide between the pans and bake 25 to 30 minutes. 5. Cool completely, then fill and frost with chocolate frosting.

Lemon Chess Pie With a Sunny Custard Center

Lemon chess pie was the hostess favorite that came from the pantry. Eggs, sugar, butter, a spoonful of cornmeal and plenty of fresh lemon baked into a silky custard with a thin, crackly top. It was often baked in little tartlet pans for luncheons, so each guest had her own, but a whole pie cut into slim slices was just as welcome. If you love these thrifty classics, our gallery of old fashioned sandwiches grandma made for supper has more nostalgic church luncheon favorites. Serve it at room temperature.

You will need: 1 unbaked 9 inch pie crust, 4 eggs, 1 1/2 cups sugar, 1/4 cup butter (melted), 1/4 cup milk, 1 tablespoon cornmeal, 1 tablespoon flour, 1 tablespoon lemon zest, 1/3 cup fresh lemon juice, pinch of salt.

How to make it: 1. Heat the oven to 350F. 2. Whisk the eggs and sugar until smooth. 3. Whisk in the butter, milk, cornmeal, flour, zest, lemon juice and salt. 4. Pour into the crust. 5. Bake 40 to 45 minutes until the center is just set and the top is golden. 6. Cool completely before slicing.

Cream Cheese Mints, the Sweet Finish to Ladies Luncheon Recipes

The last touch on a luncheon table was a crystal dish of homemade cream cheese mints. Made from just cream cheese, butter, powdered sugar and a few drops of peppermint, the dough was tinted in pastel colors and pressed into little rose and flower molds. They melted on the tongue and matched the tablecloth, the napkins and sometimes even the hostess dress. Like the best ladies luncheon recipes, they keep well in the freezer, so a batch made weeks ahead is ready for every shower, bridge game and holiday open house.

You will need: 3 oz cream cheese (softened), 1 tablespoon butter (softened), 3 to 3 1/2 cups powdered sugar, 1/4 teaspoon peppermint extract, gel food coloring, granulated sugar for the molds.

How to make it: 1. Beat the cream cheese and butter until smooth. 2. Add the extract and powdered sugar a little at a time until a stiff dough forms. 3. Divide and tint each piece a pastel color. 4. Roll small balls in granulated sugar, press into candy molds and pop out onto parchment. 5. Let dry for a few hours, then store in a tin.