THE CRAZY BUNCO THIS MONTH WAS HOSTED BY GLO.  IN KEEPING WITH OUR YEARLY THEME OF MOVIES SHE CHOSE “THE WIZARD OF OZ.”  BECAUSE SHE WAS SO EXCITED ABOUT HER DOROTHY COSTUME WE THOUGHT IT WOULD BE FUNNY TO ALSO DRESS UP AS DOROTHY’S TO SURPRISE HER.  WE DONNED OUR WIGS AND RUBY SLIPPERS THAT WE PURCHASED ON LINE FROM SPENCER’S, GOT A DOROTHY PATTERN AND CREATED THESE LOVELY COSTUMES THAT IN NO WAY COMPLIMENTED OUR FIGURES. 

GLO SERVED RUBY SIPPERS FOR THE SIGNATURE COCKTAIL ALONG WITH A BAKED SHRIMP HORSD’OEUVRE THAT WAS OUT OF THIS WORLD.  HER DINNER TABLE REFLECTED THE WIZARD OF OZ THEME WITH SMALL FIGURES OF THE MOVIE’S CHARACHTERS PLACED AT EACH PLACESETTING ALONG WITH BASKETS FILLED WITH RED SLIPPER SOAPS, DOROTHY NOTE PADS, AND  TOPPED WITH PERSONALIZED LOLLIPOPS. 

“IF I ONLY HAD A HEART” GIFT BAGS CONTAINED VARIOUS HEART ITEMS WITH A GRAND PRIZE OF A $50 GIFT CERTIFICATE TO HOME GOODS BECAUSE THERE’S NO PLACE LIKE HOME.  A PANDORA CHARM OF A LION, THAT I COVETED, WAS AWARDED FOR SECOND PLACE. 

THE RUBY SIPPER RECIPE APPEARED ON MONDAY.  THE FOLLOWING SHRIMP HORS’DOEURVE RECIPE AND SALAD RECIPE ARE REALLY WORTH TRYING!

SHRIMP WITH TOASTED BREADCRUMBS

1 CUP FRENCH BREAD CRUMBS

1/3 CUP FINELY CHOPPED PARSLEY

1 LARGE CLOVE GARLIC, FINELY CHOPPED

SALT AND FRESHLY GROUND PEPPER

1/4 CUP OLIVE OIL

1 1/2 POUNDS FRESH OR FRESH FROZEN (THAWED) LARGE SHRIMP, PEELED AND DEVAINED

1.  PREHEAT OVEN TO 450 DEGREES.  SPRAY BAKING PAN WITH PAM.

2.  COMBINE BREADCRUMBS, PARSLEY, GARLIC AND SALT AND PEPPER TO TASTE.  ADD 3 TABLESPOONS OF OIL TO MOISTEN CRUMBS.

3.  ARRANGE SHRIMP IN A SINGLE LAYER.  SPOON A LITTLE OF THE MIXTURE ON EACH SHRIMP.  DRIZZLE WITH A LITTLE OIL.

4.  BAKE 10 TO 15 MINUTES UNTIL SHRIMP TURNS PINK AND TOP IS LIGHTLY BROWN.

MAGIC PAN MANDARIN SALAD

1/2 CUP SLICED ALMONDS

3 TABLESPOONS SUGAR

1/2 HEAD ICEBERG LETTUCE

1/2 HEAD ROMAINE LETTUCE

1 CUP RED LEAF LETTUCE

1 CUP CELERY, SLICED

2 WHOLE GREEN ONIONS, SLICED

1 CAN MANDARIN ORANGES

1 AVACADO, SLICED

1.  HEAT ALMONDS AND SUGAR OVER MEDIUM HEAT, STIRRING CONSTANTLY UNTIL SUGAR IS DISSOLVED.

DRESSING

1/2 TEASPOON SALT AND DASH OF PEPPER

1/4 CUP VEGETABLE OIL

1 TABLESPOON PARSLEY, CHOPPED

2 TABLESPOONS SUGAR

3 TABLESPOONS APPLE CIDER VINEGAR

DASH OF TABASCO

1.  WHISK THE ABOVE INGREDIENTS.

2.  PLACE SALAD INGREDIENTS IN LARGE SALAD BOWL AND POUR IN ENOUGH DRESSING TO COAT.  TOSS AND ADD ADDITIONAL SALT AND PEPPER TO TASTE.  SERVES 8 TO 10.