Tea Cup Exchange

Stephanie, my sweet blogging friend from The Enchanting Rose is hosting her Tea Cup Exchange and I received my special gifts from Ceil at Surrounded by the Spirit.

I am having some cranberry tea in my new Rosina bone china teacup, made in England, that I received from Ceil.   

 

Besides the gorgeous teacup that Ceil found in a resale shop, she gifted me with the two types of teas, some Lorna Doone shortbread cookies and a  gold placemat for enjoying a "golden moment" for enjoying some "time out".   It's such fun to receive the package in the mail, but it's also so wonderful to choose gifts for the recipient.  I have met so many lovely friends through Stephanie's exchange.  
Thank you so very much, Ceil, for your thoughtful and much appreciated tea time gifts!  Thank you to Stephanie for hosting such a fun exchange!

 

Just look at this beautiful hand-painted teacup!  Isn't this a beauty? Somehow, drinking tea from such a gorgeous teacup makes it extra-special.  

I am sharing this with:

The Enchanting Rose

Tea Time Tuesday
Tuesday Cuppa Tea
Friends Sharing Tea
Tea Cup Tuesday 

Chicken 'n' Chile Casserole

 

This recipe comes from the Ultimate Southern Living Cookbook and I adapted it for a smaller size. It makes a fabulous sauce and would be a perfect dish to take to someone that is in need of a home cooked meal. It's not too spicy and is great served over rice. I can't wait to make it again!   Here's the recipe:

4 skinless, boneless chicken breast halves

1/4 t. salt

1/4 t. pepper

1 heaping cup shredded mozzarella cheese

1 4- ounce can sliced mushrooms, drained

1 can cream of chicken soup

1 tomato, peeled and diced

1 4.5-ounce can chopped green chilies

3 cups hot cooked rice

Sprinkle chicken with salt and pepper; place in a lightly greased casserole dish. Combine cheese and next three ingredients; pour over chicken. Sprinkle with chilies. Bake uncovered at 350 degrees for 35-45 minutes. Serve over rice.

I am sharing this with:

Make It Pretty Monday
Share Your Cup
Foodie Friday
Full Plate
Seasonal Sundays
Weekend Potluck

Egg Salad

 

For today's tea on my coffee table,  I've made some egg salad and I'm having Blueberry Herbal tea, which is delicious!   I'd love to share some with you.

 My Mom gave me this beautiful Bavaria china teacup, which I believe belonged to my late Great Aunt Kitty.  The cup is signed "A. Marshall" on the side, behind the handle,  and I'm wondering if my Aunt's china painting teacher painted this design on a plain Bavaria tea cup??  It's a mystery to me!  The bottom of the cup reads, PT Bavaria Tirschenreuth Germany. 

 My Mom also gave me this unmarked plate, which looks like white violets painted on.

This egg salad recipe is adapted from Cook's Illustrated. I cut some homemade bread into pretty shapes and toasted them.  The bread recipe comes from a starter that someone gave me about 11 years ago.  The starter is supposedly from the Civil War and I have been making it faithfully since I received it.  I add oats and ground flax seed for an additional nutritional boast when I make it.

6 eggs, large
1/4 cup mayonnaise
2 tablespoons red onions, minced
1 tablespoon fresh parsley leaves, minced
1 stalk celery, chopped fine
2 teaspoons Dijon mustard

2 teaspoons lemon juice
1/4 teaspoon table salt
ground black pepper

Directions:

Place eggs in a medium saucepan and cover with 1 inch of water. Bring to a boil over high heat.

Remove pan from high heat. Cover and let sit for 10 minutes.(This cooks the eggs perfectly without the ugly green ring around the edges.)

Fill a medium bowl with 1 quart water and 1 tray of ice cubes.

Transfer eggs to ice water bath with slotted spoon and let sit 5 minutes. (I like to roll the eggs first to crack the shells).

Peel eggs and dice medium.  (I use a pastry blender to quickly chop the eggs.)

Mix all ingredients together in a medium bowl, including pepper to taste. Serve or refrigerate overnight.

I am sharing this with:

Make It Pretty Monday
Tea Time Tuesday
Tuesday Cuppa Tea 
Inspire Me 
Friends Sharing Tea
Tea Cup Tuesday 

Share Your Cup
Full Plate
Tablescape Thursday 
Foodie Friday
weekend Potluck
Seasonal Sundays