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It's time for Your Celebration!

  • Once your guests have a drink and are settled in eating chips and dip, put the chicken tortilla soup over a low heat.
  • Assume that you will be enjoying cocktails for 45 minutes to an hour.  (You are the best judge of how long your guests like to hang out before eating.)
  • Replenish the wine and beer if necessary.  You probably will have nearly run out of margaritas by the time you are serving supper.  We recommend that you serve the margaritas at the beginning of the celebration and then switch to wine and beer.  It's your choice.  How many limes do you REALLY want to have to squeeze?


Bake the Cornbread

  • One half hour before you intend to serve supper, mix the wet and dry cornbread ingredients.  Do not overmix it.  The batter should be very lumpy.  Pour it into the prepared 9x9 baking pan, place in the oven and set your oven timer for 15 minutes.
  • When the oven timer goes off, this is your reminder that you need to set up the buffet table.  Immediately set it for another 15 minutes.  
  • You will serve supper when the cornbread is baked.  Test it at 30 minutes.  If you insert a toothpick and it comes out clean the cornbread is done.

 Continue Setting up for Supper

  • Place the jicama and carrot slaw and the garnishes for the soup on the buffet table. 
  • Slice an avocado in half and remove the pit.  Cut lengthwise three rows and then four rows crosswise.  With a large spoon scoop out the avocado chunks into a bowl.  Adding a little avocado to the soup will make it rich and creamy.
  • Place the cornbread on the table
  • Place your soup pot on the buffett table on a trivet.   
  • Invite your guests to dig in!


DESSERT
Rice Pudding in Waffle Cones

When you are ready to serve dessert, take the rice pudding out of the refrigerator.  It should be the consistency of thick pudding.  I like to lighten it up by whipping some heavy cream and then folding it into the rice pudding.  (You don't need to add sugar to the whipped cream, the rice pudding is sweet enough.) 

Spoon the rice pudding into the waffle ice cream cones and stick a teaspoon into the cone.  (It looks more festive if you buy some colored plastic spoons for this purpose.)  To serve the cones you take a bowl that's at least half as deep as the cones are tall (i.e. if the cone is 6 inches tall, the bowl is 3 inches deep).  Fill the bowl to the top with uncooked white rice and insert the cones so that they are standing up.  I bought two 2 lb bags of white long grain rice. (You'll have to test your bowl to make sure the cones stand up.)  Lightly sprinkle all over with cinnamon and cocoa powder.  You can even insert a few cinnamon sticks (if you have them) for decoration.

There are a alot of different ways you could do this.  For instance, fill a clear glass bowl with dry red beans.  Or alternate beans and rice for color.  Experiment and see what you like.




Everyday Divas Celebrations
with Mimi and sue
Margarita Madness