Why not celebrate the New Arrival with baby shower luncheon ideas that have new potatoes, baby greens, and baby carrots for your Firsts Baby Shower!

New Potato Salad With Dill

Serves 12

Ingredients
14 cupsÊchopped new potatoes
16 oz.Êsour cream
4ÊtspÊchopped fresh dill weed
2ÊtspÊdried parsley
4ÊTbsp.ÊDijon mustard
1ÊtspÊsalt
1/2ÊteaspoonÊpepper

Directions

Boil salted water in a large pot. Once boil begins to roll, add potatoes and cook just until tender, about 20 minutes. Remove from heat and drain. Once they're cool, peel and chill at least 15 minutes.

In a medium bowl combine sour cream, dill, parsley, Dijon, and salt and pepper.

Pour dressing over potatoes and mix thoroughly. Chill again before serving.

Baby Carrot Bars

Yield: 48 bars

Ingredients
1ÊcupÊwhite sugar
3/4ÊteaspoonÊground cinnamon
3/4ÊcupÊvegetable oil
1ÊteaspoonÊbaking soda
2Êeggs
1/2ÊteaspoonÊsalt
1ÊteaspoonÊvanilla extract
1ÊcupÊall-purpose flour
7 1/2ÊouncesÊjunior baby food carrots
1/2ÊcupÊfresh carrots, ground
1/4ÊcupÊraisins
1/4ÊcupÊchopped walnuts
1Ê(12 ounce) containerÊcream cheese
1/4ÊcupÊbutter
2ÊcupsÊconfectioners' sugar
2ÊteaspoonsÊvanilla extract

Directions

For the cake: Preaheat oven to 350 degrees. Grease and flour a 13"x 9" pan.

Mix sugar and oil together in a large bowl. Add eggs one at a time, blending thoroughly before adding another. Add vanilla and cinnamon.

In a separate bowl, mix salt, flour, and baking soda. Add to wet mixture.

Add jar of baby carrots, raw carrots, raisins and walnuts. Mix well.

Pour into greased and floured pan. Bake for 20 minutes or until knife inserted in the center comes out clean. Allow to cool before cutting.

For the Icing: Cream cream cheese, quarter cup butter brought to room temperature, confectioner's sugar, and vanilla until light and fluffy. Frost fully cooled bars.

Curry Chicken Salad Over Baby Greens

Serves 12

Ingredients
6Êeggs, hard-boiled
4ÊcupsÊchicken breast, cooked and cubed
8ÊstalksÊcelery, chopped
1/2ÊcupÊchopped green onions
4ÊTbsp.Êdill pickle relish
1ÊTbsp.Êcurry powder
4 Tbsp.Êmayonnaise
salt and pepper to taste

Directions

Cover eggs in large saucepan completely with cold water. Bring to a boil, then cover and remove from heat, letting eggs stand it hot water 15 minutes.

Remove eggs from water, allow to cool, then peel and chop.

In a large bowl, combine celery, eggs, green onions, dill relish, curry and mayo with the chicken pieces. Salt and pepper to taste. Allow to chill in refrigerator at least 1 hour. Serve over a salad of baby mixed greens tossed with salt, pepper, and a little olive oil.