EN

TERTAINING iT

27 ~ Wednesday, A

august 3, 1988 - North Shore News

isitors mean extra preparation

1 DON’T know what the rest of you are doing during this
heat wave, but one of my favorite things to make for dinner

is reservations.

I don’t know if my oven is clean
or dirty since 1 haven’t opened it in
weeks.

The dishwasher runs, half emp-
ty, when we run out of glasses and
the only leftovers | have to throw
out of the fridge come in
styrofoam cartons.

beaters
Barbara McCreadie

However, all good things must
end — even if the heat continues.
Just like everyone else, we’re ex-
pecting visitors.

This not only means trashing the
leftover Chinese food, but replac-
ing it with a quantity of
wholesome food.

I haven’t visited my
neighborhood grocery store in so
long I’m surprised they haven't
sent mea get-well card.

So, what shall I stockpile so that
I can spend as much time as possi-
ble with our visitors?

Naturally, I'l] pack in plenty of
snack foods, bacon and eggs,
juices and fruit.

I’m going to take a ride to my
nearest deli and pick up an
assortment of cold cuts and sliced
cheeses for lunches.

It’s a good idea to discard the
deli wrappings and _ re-wrap
everything in several layers of

plastic wrap. Vil also buy an
assortment of breads and freeze
them. Things go stale so quickly in
this heat and thaw in a few
minutes.

But it just doesn’t do to feed
guests a steady diet of snacks and
cold cuts so I’m going to get busy
and prepare:

A big jug of Vichyssoise
(cold Jeek and potato soup)

The chopped, mixed vegetables
and dressing for a Tortellini
Salad (along with a package of
fresh pasta to boil up at the
last minute)

A jar of homemade Green God-
dess salad dressing.

In addition, I’m buying a large,
boneless ham to heat in the mi-
crowave and an assortment of
chicken and ribs for grilling.

The only thing I'll have to do at
the last minute is prepare potato
salad or scrub potatoes for bak-
ing. Fortunately, our guests aren't
fond of desserts. Even the salad
greens will be washed and tightly
bagged in advance.

ee

Vichyssoise
1 large onion
1 bunch leeks (4-5)
M% cup butter
4 medium potatoes, peeled
and diced
4 cups chicken stock,
preferably tinned
500 mi light cream
dash of Worcestershire sauce
garnish: finely diced celery,
green onion and cracked pepper

Dice onion and white part of leeks.
Cook gently in butter until limp.
Add potatoes and stock and cook
until potatoes are soft.

Buzz in blender until very
smooth. Cool. Whisk in cream and
Worcestershire.

Chill until icy. Sprinkle each
bowlful with the garnishes before
serving.

Silk & Pearls

Direct From the Importer

Ladies’ Casual Dresses
Beautiful, machine-
washable dresses in 80%
silk/20% cotton. Choose
from 5 colours in either
crew neck or cardigan
styles.

Small, medium or large

ony ° 19%

Nishima Freshwater Pearls
Elegant 16-inch strands of
genuine freshwater
pearls, accented by a
clasp of pure 14K gold.
Comes in a beautiful gift
case with a certificate of
title and authenticity.

Only $29%

1,.D.1. Mon.-Sat. 10-6
1515 Pemberton Ave., N.V.
(Enter off 15th) 986-0207

with a bowl!ful of tuin, mixed
greens and garnish with croutons.

ue

Green Goddess Dressing
1 cup real mayonnaise
Y2 cup sour cream
Ya a small green pepper
% bunch green enions
2 cloves garlic
VY cup parsley
1 tablespoon anchovy paste
(look for re-capable tubes
in delis)

ye *

Tortellini Salad
1 cup diced celery
1 cup diced English cucumber
1 medium green pepper, diced
1 small tin pimentos,
sliced 1° x %4”’
1 tin pitted ripe olives
1 small package cooked ham, diced
1 package fresh tortellini
1 package Uncle Dan’s Southern
dressing

Buzz in blender until very
smooth. Just before serving toss

Capil

l cup mayunnaise (reat)
1 cup buttermilk

Prepare vegetables and seal in
plastic. They will keep several
days.

Just before serving, cook
tortellini as package directs. Chill
quickly in ice water and drain well.

Mix dressing with mayo and
buttermilk. Toss all ingredients
together.

@
>)

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