Luncheons may be large or small, light or extravagant, depending upon your mood, time and expense account. I am offering these easy-do recipes: Lazy Day Luncheon (really good) with Cream Sauce, Tea Rolls, Luncheon Chicken Puffs with Creamed Chicken Sauce, and an old standby, Sour Cream Coffee Cake. Enjoy!


Lazy Day Luncheon


4 eggs


2 cups milk


2 teaspoons curry powder


1 teaspoon salt


6 tablespoons soft butter


1/2 cup fresh parsley


pepper to taste


6 cups cooked rice


Make 6 cups cooked rice, prepared according to package directions. Set aside. Blend in blender the following: eggs, milk, curry, salt, soft butter, fresh parsley and pepper. Blend until mixture is green. Pour blended mixture onto rice in large bowl, mix well. Put in a well-greased large ring mold and bake in a pan of hot water at 350 degrees for one hour. Let stand for a few minutes, then turn out on a hot dish. Fill center of ring with cooked chicken, turkey or shrimp in cream sauce seasoned with curry (recipe follows) or your favorite sauce. Serves 12, but can be cut in half.


Cream Sauce


1/4 cup butter


1/3 cup flour


2 cups warm coffee cream


1 cup warm chicken broth


salt to taste


2 tablespoons sauterne (White or pink, dry or sweet wine)


1 teaspoon curry powder (or less)


In small saucepan, melt butter and blend flour into butter. Gradually add cream and chicken broth. Cook until thick and smooth (about 4 to 5 minutes). Add curry powder, salt, and sauterne.


Tea Rolls


1 cup scalded milk


4 tablespoons butter


2 tablespoons sugar


1 teaspoon salt


1 egg, slightly beaten


3 cups flour


2 tablespoons milk


1 yeast cake


In a bowl, combine scalded milk, butter, sugar and salt. Stir until butter is melted. Heat the two tablespoons milk to lukewarm, and add yeast cake, stirring until dissolved. Add egg and flour to large-bowl mixture, and beat until smooth. Cover and let rise until doubled. Stir down and drop from spoon onto greased muffin pans in two separate pieces, one beside the other. Tins should be 3/4 full. Let rise and bake in 350-degree oven for about 10 to 12 minutes. Brush tops with melted butter when baked. Makes 24 rolls. If set to rise at 9 a.m., they can be baked for luncheon.


Luncheon Chicken Puffs


1 cup boiling water


1/3 cup butter


1/4 cup bacon or ham fat, finely chopped


1 teaspoon grated onion


1 teaspoon dry mustard


1/4 teaspoon salt


1 cup flour


3 eggs


1 teaspoon parsley


1/4 cup minced lean cooked ham


Combine boiling water, butter, bacon fat, onion, mustard and salt. Heat to boiling again. Add flour all at once to boiling liquid, stirring constantly. Cook until mixture leaves sides of pan in smooth, compact ball, stirring vigorously. Remove from heat, cool about one minute. Add eggs, one at a time, beating well after each addition until mixture is smooth again. Blend in chopped, parsley and minced ham. Drop dough in six to eight portions, two inches apart, on ungreased baking sheet. Bake in hot 450-degree oven for 10 minutes, then at 375 degrees for 20 minutes. Turn off the heat. Prick puffs with fork to allow steam to escape. Leave in oven for additional 10 minutes to dry out. Fill puffs with creamed chicken or ham (recipe follows). Decorate with paprika. Well worth the extra time. Serves 6 to 8.


Creamed Chicken or Ham


2 tablespoons butter


2 tablespoons flour


1 cup milk


1/4 teaspoon salt


1 egg yolk


1/8 teaspoon paprika


2 cups diced, cooked chicken or ham


Melt butter over low heat, blend in flour and mix well. Gradually add milk, stirring constantly. Add salt and paprika and cook until smooth and thick. Blend in slightly-beaten egg yolk and diced, cooked chicken or ham. Cook about five minutes until thoroughly heated, stirring occasionally. This cream sauce is also great over biscuits.


Sour Cream Coffee Cake


Cake batter:


1/4 pound butter


1 cup sugar


1 cup sour cream


2 eggs


1 teaspoon vanilla extract


2 cups flour


1 teaspoon baking powder


1 teaspoon baking soda


pinch salt


Streusel


1/2 cup chopped nuts


1/2 cup brown sugar


1/2 teaspoon or more cinnamon


Mix ingredients of streusel together and set aside. Cream butter and sugar well. Add sour cream, eggs and vanilla and mix again. Sift dry ingredients together and add to butter mixture. Grease and flour an angel food cake pan. Put half of batter in pan, sprinkle with half of streusel mixture. Add remaining batter and sprinkle top with rest of streusel. Bake at 350 degrees for 45 to 50 minutes.