|Clockwise: Deviled eggs and 3 Bean Salad, Snowflake rolls, 24 hour Salad, Cold Cuts, Relish Plate|
When Myrna and I were kids, our Grandmother served summer Sunday night suppers on her large, East-facing porch. We often ate there, and so did drop-in family and friends. It was an easy way to entertain; it looked spontaneous but was well-planned.
The beauty of Front Porch Suppers is that everything is made ahead – and if you don’t get drop-in guests you won’t have to cook on Monday either. That was Grandma’s strategy – most folks at those Sunday evening suppers weren’t invited ahead of time to supper; they dropped in around mealtime and were invited to stay. Smart cooks were prepared.
The centerpiece of these suppers were the main dish salads. These recipes are sure winners. If you know you will have a crowd, choose 2 salads instead of just doubling one, you're bound to please everyone. Put them out buffet style and let people serve themselves.
|Grandma's Front Porch|
(that old hostess standby), homemade or purchased breads and rolls. Set out the mustard, butter and mayonnaise and let folks assemble their own sandwiches. Quick breads like sliced nut breads are also a good addition if you have them. They also need to be made ahead to mellow and make them easy to slice. If the nights are starting to get a little cooler, any kind of baked beans are a good addition. Bread sticks and chips may be added, depending on how many young people you may have. Choose an easy dessert - leftovers from Sunday dinner or a simple frosted cake in the pan with coffee or tea. This is how to be a relaxed hostess.