What time do most people eat dinner? Do most people call it “dinner” or “supper”? I suppose there’s a difference, and maybe a subtle one. I never bothered to look up a definition until now. So, what would you do for a reception if a religious service was at 1:30 pm and lasted for 1-1/2 hours? It’s not really a late lunch, but it’s not totally time for dinner either. Essentially, it was supper and it was good.

Here’s what we figured for 25 adults and 11 children (some of whom are light eaters – count 2 kids as 1 adult)

• To munch on: Banana-chocolate chip bread, Cran-apple-orange bread, Orange-rosemary mini cornbread muffins (breads baked at home), salami and cheese, smoked salmon and crackers, roasted garlic hummus and olive crostinis (store bought).
• 48 piece tray – Italian subs and Club subs  (approx. 4″, bought at local Italian deli) One tray had 24 pieces, and that wouldn’t have been enough.
• Tortilla chips and roasted corn-black bean salsa (brought over by family)
• Shrimp salad (store bought)
• Cake – split yellow and chocolate cake with custard and strawberries
• Coffee, tea, assorted soda, and juice boxes for the kids

Notes:

1. Quick breads can easily be done a few days before and frozen if you want.
2. The cornbread muffin recipe is from Martha Stewart which was recently reprinted in the Living magazine with the addition of orange peel. True to the recipe, it keeps for 2 days in an airtight container. TWO days. I made it one day too soon. They dried out.
3. It’s nice to have a good bakery so close to home!

Here’s a favorite recipe for black bean salsa that I’ve made over the years adapted from The Lady & Sons Savannah Country Cookbook by Paula Deen. I visited her restaurant before she was a Food Network celebrity and bought my cookbook there. This salsa is similar to the one we had last Saturday; the difference being roasted corn. It does add a lovely smokiness. Just by frozen roasted corn for ease! Enjoy!

Julie’s Black Bean Salsa

• 2 (15 oz.) cans black beans, rinsed and drained
• 1 (17 oz.) pkg. frozen whole kernel corn, thawed
• 2 lg. tomatoes, seeded and chopped
• 1 small onion, chopped
• 1/4 cup. chopped fresh cilantro
• 4 tbsp. lime juice
• 1 tbsp. red wine vinegar
• 1 lg. avocado, peeled and chopped (optional)
• 1/8 tsp. cumin (optional)
• 1/8 tsp. garlic powder (optional)
• salt and pepper to taste

In large bowl, mix all ingredients well. Cover and chill overnight. Before serving, add salt and pepper to taste if necessary. Great with tortilla chips or just as a side to your meal.