Thursday, April 16, 2015

FABBY: OMG, Another Dinner Party !

Hello sweet friends!

            OMG, another dinner party, for sure!

We decided on entertaining again, as we had to reciprocate to some more friends and yes, we do have lots of wonderful friends; so, since we made the dinner party to celeb our 40th. I haven't stopped the 'entertaining at home situation' lol..

I had sixteen friends, or eight couples including us for a dinner party, last night.

My menu was: Some horderves, such as a crab dip and some small hand pies.

The entré was a favorite of ours, nice, light in calories and simply delish, 'Zucchini Lasagna,' I've been making for a very long time, and the recipe came out from an old 'Good Housekeeping Magazine;' long before Internet or Pinterest was around! The recipe is at the end of this post, as it's great, low calorie and simply marvelous!

I've been making buffet dinners and serving it on top of my foyer's vintage French marble table, directly from the chafing dishes, as I've shown in my other posts.

Ok, here are the two tables I created for the dinner party last night. Hope you like them.

Some of the friends that follow me might remember I bought this Mandala Indian topper and it was too short in length for my large table, so I took it to my alterations lady and she cut a long strp from the sides, added it, sewed back the elephants and voilá!
She created a long table topper out of this lovely pattern.

I copied catted this apple and flower centerpiece from my Pinterest board; "Centerpieces of Various Styles and Seasons"

I loved it when I saw it with green apples, but I used the red ones because had I arranged it with the green ones, I was afraid it would look perfect for C'mas and with the red tablecloth.

The tablecloth is actually sort of a creamy-ivory color background, therefore, I used my reticulated ivory chargers, my dear Mil's vintage ivory china and the ivory flatware to sort of blend this kind of happy table, along with the linen ivory napkins.

I paired two different sets of Viennese hand etched glasses here.

The place set as I did it.

I love the long edge of the tablecloth with the elephants running thru it.

I also decorated the round breakfast vintage French table to sit six people, as between the two tables we were sixteen total.

I decided on mixing my two black and white china sets for six that I have. Here is the one place set.
I did buy them a few years ago with this idea in mind and I always set them together for Father's Day.

Here is the other mixed place set.

I always make a tea or coffee setting for after dinner and for this evening I chose my red transferware as opposed to my Mil's antique teacups from her china.

The stemware here was also my Mil's and it's French and they come in three different sizes.

Thank you so much sweet and kind friends for visiting me, you so make my day every time!

Thanking the lovely hostesses for having me at their great parties.
A special thanks to the generous and supportive ladies that have recently featured me.




2 very large zucchini, about 1 pound each
1 cup chopped onion
1 tsp. minced garlic
3 Tbls. olive oil
1-16-ounce jar chunky spaghetti sauce
15 ounces ricotta cheese
8 ounce mozzarella cheese, grated
2 eggs
1/4 cup chopped parsley
1 tsp. dried basil
1/2 tsp. salt
1/2 tsp. pepper
Basil sprigs for garnish

Bring a large pot of salted water to a boil.
Cut zucchini lengthwise into 1/8 inch-thick slices.
Parboil in three batches, 5 to 6 minutes.
Remove from pot and drain well on paper towels.

In heavy saucepan, sauté onion and garlic in olive oil over medium high heat until soft but not brown, 6 to 8 minutes.
Add spaghetti sauce. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes.
Meanwhile combine ricotta and half of the mozzarella, eggs, parsley, basil, salt and pepper in large bowl. Blend with a wooden spoon.

Preheat oven to 375F.  Butter an  11x9x2 inch baking pan. Spoon a thin layer of sauce in bottom of pan. Cover with slices of zucchini, overlapping slightly. (cut to fit).  Spread 1/2 cup of sauce over zucchini. Top with half ricotta-cheese mixture.
Repeat a layer of zucchini, sauce and cheese mixture.
Finish with a layer of zucchini and remaining sauce.
Sprinkle remaining mozzarella cheese on top.

Bake in preheated oven 40 to 45 minutes until cheese is melted and golden brown. Let stand 10 minutes before serving. Cut into squares.
Garnish with basil sprigs if you want.

I will be joining:

Tablescape Thursday
Foodie Friday and Everything Else
Home Sweet Home
Show and Tell Friday
The Weekend Blog Hop
A Morning Cup of Joe
PINK Saturday
Bouquet of Talent Linky Party
Chain Linky CLIMB
Simple Saturday Blog Hop

Silver Pennies Sunday
Snickerdoodle Sunday
A Return to Loveliness
Make it Pretty Monday
Inspire Me Tuesday
MMM #274 Block Party
Amaze Me Monday

Debbie at,    Confessions of a Plate Addict
Suzy at,    Worthing Court
Ivonne at,    Stone Gable
Anita at,    Cedar Hill Farmhouse

You're Gonna Love it
Pretty in Pink Teacups
Brag About it
Tuesday with a Twist
Tasty Tuesdays
Wow Us Wednesday
Share Your Cup Thursday
Share Your Style
Home and Garden Thursday
It's a Party