PROCTORVILLE - When Wilma Bland throws a party, she goes whole hog.

Bland's recipes for her pig-themed party - &#8220Ham It Up for a Fun Lunch” - were first published in the &#8220Getting in the Theme of Things” section of the August/September issue of &#8220Taste of Home” magazine.

Now, her creations are featured in the &#82202006 Taste of Home Annual Recipes” cookbook.

&#8220I was surprised,” Bland said. &#8220It had been two years since I had sent it in and I had forgotten about it.”

The family had a lunch every month and Bland said she &#8220wanted to do something novel.”

Bland had come up with idea for the theme from her grandsons who were, at the time, raising pigs for their 4-H project. She said that gave her the idea to throw a &#8220Pig-Out Party.”

&#8220I began ‘pigstorming' and came up with a menu of Sow-per Glazed Ham, Silk Purse Potatoes, Snortin' Good Salad and Little Piggy Sugar Cookies,” Bland wrote in the August/September issue of Taste of Home magazine.

Bland did not stop at simply preparing a meal, a great deal of work and planning went it.

Before guests entered the door, they were greeted by a wooden cutout of three pigs with a welcome sign. The centerpiece on the table was a piggy bank on a bed of straw with play money around it.

She also prepared some party favors for her guests to enjoy, making each guest a &#8220magic pig wand.” She attached a pig face made of fabric to a dowel rod, complete with a sign that read: &#8220Wave over food, to reduce calories, wave twice over desserts!”

&#8220Because none of us wanted a pork belly,” Bland said as she laughed.

After lunch, the family got together for a family snapshot while wearing their pig snouts Bland had crafted for her guests.

Bland said her and her family had a great time at the luncheon and she was surprised when the magazine had notified her by mail that her recipes had been selected.

&#8220We had fun,” she said.

Snortin' Good Salad

Prep: 15 min. + chilling

1 medium head iceberg lettuce, torn

1 medium head cauliflower, cut into florets

1 medium red onion, sliced and separated into rings

1 package (10 ounces) frozen peas, thawed

1/2 cup crumbled cooked bacon

1 cup mayonnaise

1/4 cup sugar

In a large glass salad bowl, layer the lettuce, cauliflower, onion, peas and bacon. Combine the mayonnaise and sugar; spoon over salad. Cover and refrigerate for 2 hours or overnight. Toss just before serving. Yield 10-14 servings.