Table setting formal and informal

Types 

There are two main types of table settings: formal and informal. 

1. A formal table setting is usually set for a meal that will have many courses and a variety of wines. For a formal meal, each place setting will need the appropriate number of plates and cutlery. You may have wait staff changing out courses, so the initial setting will only need the appropriate dinnerware for the first course. 
   When planning for this type of event, make sure that all of the additional tableware for successive courses is present and accounted for before the meal. 
2. Formal setting
3. 

For an informal meal, you will need significantly less dinnerware. A very casual meal may only require a single plate, spoon, knife and fork. A larger informal meal will probably require a dinner plate, salad plate and butter plate. Separate dinner and salad forks are optional.

1. 
   
2. Informal setting

Orange frappé

Orange frappé

Ingredients:
1/4 c reduced-fat ricotta cheese
1 tsp nonfat dry milk
1 1/2 tsp honey
1/2 tsp orange zest
1/4 c sliced strawberries, fresh, or frozen
loose-pack, partially thawed


Directions:
1. In a small bowl, combine the cheese,
dry  milk, honey, and zest. Stir briskly
until very smooth.
2. Top with the strawberries.

Chicken broccoli bacon quiche

Chicken broccoli bacon quiche

Ingredients:

1 - 9" pie crust
1 - cup of heavy cream
3 - eggs
1 - Teaspoon minced garlic
2 - Tablespoons of lemon juice
1 - cup of shredded cheese ( I used a "casserole blend" of shredded cheese - just use what you like best !
1 - chicken breast
1 - part of a head of broccoli
1 - cup of Hormel Real Bacon Bits ( great taste )
Seasonings - I used Tony's and onion powder

Method:

preheat oven to 350boil 1 chicken breasts ( or a three frozen tenderloins )

• This only takes a few minutes.... chop them up into bite size morsels.and put to the side to cool
• DON'T dump the chicken water !
• Place a couple handfuls of the broccoli florets into the hot water... bring to boil and boil for a few minutes until slightly tender.
• Remove from water and chop
• Beat the eggs
• Add the cream
• Add cheese, garlic, and lemon juice
• Beat
• Add seasonings (onion powder and Tony Chachere's Cajun Seasonings) to taste
• Beat
• Add bacon, chicken, and broccoli
• Stir
• Pour into unbaked pie crust
• Place pie on cookie sheet into oven
• Set timer for 1 hour
• Go take a hot soaking bath

White chicken chili

INGREDIENTS 

* 1/4 Cup olive oil
* 1 medium onion, finely chopped
* 1 can of Rotel
* 1 package of Pioneer Pepper Gravy
* 1 Tablespoon (or more) ground cumin
* 3-4 cans BUSH'S® BEST Great Northern Beans
* 3 Cups of chicken broth
* 3 Cups chopped cooked chicken breast ( or you can use Tyson's Fajita Chicken Strips 
* Shredded Cheese (optional)
* Sour cream (optional)

DIRECTIONS

1. In large skillet, cook onion in oil for 4 minutes or until transparent. 

2. While the onions are cooking open the packet of Pepper Gravy and add a cup of Chicken Broth (as stated in previous recipes... I love Chicken Base - the flavor is great and it mixes so much quicker than Bouillon Cubes

3. Add Rotel, cumin, and chicken; cook and stir for 2 minutes. 

4. Now move it to a large heavy pot so your "soup" can GROW! Be sure use low heat

5. At this point add your Pepper Gravy mixture and stir out the lumps

6. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened.

7. Garnish if desired.

Watergate salad

Ingredients:

• 1 package (4-serving size) Jell-O Pistachio Flavor Instant Pudding & Pie Filling
• 1 can (20 ounces) crushed pineapple in juice, (not drained)
• 1 cup miniature marshmallows
• 1/2 cup chopped walnuts nuts
• 2 cups thawed Cool Whip Topping

Instructions:

Stir the pudding mix, pineapple with juice, marshmallows and nuts in large bowl until well blended. Gently stir in whipped topping. Refrigerate 1 hour or until ready to serve. Garnish as desired.

Apple & cinnamon sundaes

Preparation time: 10 mins Ingredients 3 apples, chopped 2 tablespoons lemon juice 1/3 cup raisins 8 ginger biscuits, crushed 1/3 cup chopped walnuts, toasted 2 cups low-fat thick vanilla yogurt 1/4 teaspoon ground cinnamon Sliced apple, to decorate

Caramel Popcorn

Caramel Popcorn

• 6 quarts popcorn
• 2 sticks butter
• 2 cups brown sugar
• 1/2 cup lite karo
• 1 teaspoon salt
• 1 teaspoon vanilla
• 1/2 teaspoon soda

Directions

• heat sugar,butter, Karo. salt to a boil
• remove from heat add teaspoon of baking soda
• pour over popped corn....
• toss and bake for 1 hour at 250 stirring several times....
• cool and eat

Southern Ambrosia

Southern Ambrosia

• 1 (8 ounce) container frozen whipped topping, thawed
• 1 small container of sour cream
• 1 teaspoon ground nutmeg
• 1/2 cup chopped walnuts
• 2 1/2 cups shredded coconut
• 3 cups miniature marshmallows
• 1 Large can fruit cocktail, drained
• 1 (11 ounce) can mandarin oranges, drained
• 1 (8 ounce) can of crushed pineapple , drained

Instructions

• In a large bowl, combine the whipped topping,sour cream, coconut, chopped nuts make sure it is well incorporated together
• Then add fruit cocktail, pineapple, mandarin oranges, and marshmallows.
• Mix together well cover and refrigerate for at least 30 to 45 minutes.
• It is actually better if you cover it and eat it the next day

Ambrosia fruit salad

Ingredients

1 Large Can of Fruit Cocktail, drained

1 Cup of shredded Coconut

1 Large apple, cored and diced - drizzled with Lemon Juice

2 small cans of mandarin orange sections, drained

1 cup of chopped nuts (Walnuts or Pecans)

2 FIRM bananas sliced thin, drizzled with Lemon Juice

1 small can of pineapple tidbits, drained

couple of hands full of green seedless grapes cut in half (optional due to season)

Instruction

The simple thing about this is you just simply mix the ingredients together (toss them gently...you don't want mushed fruit!) and cover and chill in the fridge. It makes it's own juice as it melds together overnight.

When you are ready to serve, fold all the ingredients from the bottom up to redistribute the juices over the fruits and nuts.

Place on buffet or serve it up in small compote containers