Garden Party Snacks, Drinks, and Entrees

So you're having a garden party and you're wondering what to serve? Here are some delicious ideas that will keep your guests happy and wanting seconds:

Snacks

Perfect Stuffed Mushrooms

1 or 2 package (s) large stuffing mushrooms (washed & de-stemmed)
2 cups seasoned bread crumbs
3 tablespoons Romano cheese
2 tablespoons tomato sauce
Olive oil
Salt and pepper to taste

Wash and remove the stems of all the mushrooms. Place on a paper towel for a few minutes and blot dry. Mix all other ingredients together adding olive oil to create a crumbly texture. (for extra flavor you can save the mushroom stems and dice them and add them to the mixture as well). Preheat oven to 375 degrees. Stuff the mushrooms using a regular sized spoon and place about 1 inch apart on a greased baking sheet. Bake at 375 for about 15-20 minutes or until the stuffing looks crispy.

Fresh Fruit Tart (Perfect for summer fruits)

Tart Shell:

1 1/4 c. + 1 tbsp. flour
2 tbsp. sugar
1/2 c. cold unsalted butter, cut into sm. pieces
1/4 tbsp. vanilla
2 tbsp. apple or raspberry jelly

Filling:

1/2 c. sour cream
1 1/2 tbsp. confectioners' sugar
1/4 tsp. vanilla

Fresh fruits:

Any combination: Blueberries, Raspberries, Peaches, use your imagination!

Tart Shell: Mix flour and sugar in small bowl. Cut in butter with pastry blender until looks like coarse crumbs. Stir in water and vanilla until evenly distributed, gather into flattened ball and press evenly over bottom and sides of 9" or 10" tart pan with removable bottom, extending pastry 1/2" above sides. Prick all over with fork. Chill 1 hour. Bake in preheated 375 degree oven, on lowest rack for 25 to 30 minutes. Cool in pan.

To assemble: Remove rim of tart pan and place on serving plate. Mix sour cream, confectioners' sugar and vanilla in small bowl, until blended. Spread over bottom of tart shell. Arrange choice of fruit over sour cream mixture, slicing or cutting fruit if necessary and overlapping slices. Melt jelly and brush over fruit. Refrigerate 30 minutes to set glaze.

Drinks

White Sangria:

1/2 gal. cold, dry white wine
3 (6 oz.) cans thawed lemon-limeade concentrate
1 whole lime, sliced
3 c. cold water