Spring lunch and a recipe

A friend came over for lunch today. On the menu was Tarragon Chicken Salad croissant sandwiches,

Amaretto Mimosas and chocolate frosted brownies.

We used my vintage daisy and button snack plates and my husband's Great-Grandmother's vintage monogrammed linen napkins.

All of the herbs and flowers were from my yard and garden.

The most requested item when I had my catering business was my Tarragon Chicken Salad. It was usually served on croissants. I'll be happy to share my recipe with you today. I hope you enjoy it!

Tarragon Chicken Salad
4 cups cooked and diced chicken breast
3 green onions,tops only, sliced
1/2 cup dried cranberries
1/2 cup minced celery
1 tsp. tarragon
1 tsp. herbs de provence
3/4 cup Hellmann's mayonaise

Blend the mayonaise with all ingredients but the chicken. Once everything is incorporated then fold in the chicken breast. Chill and serve over a bed of green leaf lettuce or with croissants as a sandwich. This is best made the day prior to serving.

My favorite Cream Biscuits

Almost easier and much better tasting than a can, these are my absolute FAVORITE biscuits. If you add a tad more sugar to them they make an excellent cake for strawberry shortcake with fresh strawberries and a bit of whipped cream on top. I hope you like them too.

CREAM BISCUITS

2 c. self-rising flour
1 tsp. sugar
1 c. whipping cream

Combine all ingredients; mix well. Dough will be stiff.

Turn dough out on a lightly floured surface, and knead 10 or 12 times. Roll dough to 3/8 inch thickness; cut with a 2-inch biscuit cutter.

Place biscuits on a lightly greased baking sheet;

bake at 450 degrees for 10 to 12 minutes. Serve warm with butter and your favorite honey or preserves. Yield: about 1 dozen.