Wednesday, December 23, 1992 — North Shore News — 33

Options for planning a potluck party

CHANCES ARE that most of us can’t afford big New
Year’s Eve extravaganzas — a big hotel, gourmet dinner,
big band, tux and new dress. We’ve done that once or
twice and I’d pass even if I beat the 6/49.

One of the options on the other
end of the financial scale is a
potluck party. There are several
routes to go in planning one of
these. Begin by assuming that
everyone will take care of his own
beverages, including any mix or
exotic ingredients.

Here are some good options:

@ The appetizer-only party:

Assign each single or couple one’

dish, being vaguely specific (‘‘your
Mexican dip is marvellous, could
you make it?’’). -

Some singles aren't much help
with food so suggest something
simple. For example, cheese and
crackers or something they can
pick up in a deli. For those on a
very strict budget, devilled eggs
(always a party pleaser) or
Mushroom Soupers (sliced sand-
wich bread with cream of
mushroom soup and pepper, roll-
ed) are inexpensive.

The eggs can be made a day
ahead -~- great for students. So
can the mushroom roils but they
need toasting at the last minute.

Keep a tentative list so that you
won't end up with eight plates of
nachos. Let the hostess deal with
coffee, napkins and the méss.

@ The post-midnight buffet din-
ner: Provide some- simple mun-
chies during. the evening (chips,
peanuts). Assign the dishes —
without ‘being, too specific except
as to-size. *‘Salad for 10°’ and ’so
on, - . .
Give the~‘non-cooks options
such as buttered rolls, garlic bread
or something they'can buy. such as
a vegetable tray. .

@ A catered affair: . Pre-order
from a restaurant that wili deliver,
perhaps Chinese “or pizza. I'll
assure you .that by midnight the

guests. won’t~ demand. Cordon’

Ble. 12...
.If you’re going this route, get a
_ firm per-head price, add ‘tip and
get the money up front. I don’t
care how much you love your.

brother but if he’s a no-show, . ,

you'll be ‘stuck with paying. his
share.

@lf you really want to keep

Barbara
McCreadie |

things simple: Ask half the cou-
ples to bring a loaf of sandwiches
and the other half to bring a small
cake or cookies. All the hostess
has to do it keep the sandwich
plates topped up — but, for in-
surancé, keep some bread and
sliced meat on hand, just in case.

Here are a few easy appetizers.
You’ll.find them fairly inexpensive
but they get gobbled up just’ as
fast as caviar!

. Sancy Meat Bites . .
For the meat bits: Franks, regular,
jumbo or imported, cut in bites
or smail meat balls
or broiled sirloin steak, cut in
bites

. Sauce: This makes enough for 2

pounds of meat bites:

. Simmer about 15 ‘minutes to blend

flavors and evaporate a bit of the
alcohol! Toss the meat to coai
and serve hot with picks.

Salmon Spread
This tastes like expensive smok-
ed salmon. Use tinned sockeye or
red salmon. Serve with rye bread
chunks and side dishes of minced

temafest anernetat

44 Keep a tentative list so that you
won't end up with
eight plates of nachos. 99

onion and capers.
1 tin, flat, salmon
4 oz. cream cheese, softened
1 tablespoon lemon juice
1 teaspoon grated onion
Y% teaspoon horseradish
Y% teaspoon liquid smoke (I’ve left
this out and heard no complaints)
Chopped parsley

Drain, debone and flake sal-
mon. Whip cheese with remaining
ingredients except parsley. Fold in

* salmon and garnish with parsley.

Marinated Wings

2 Ibs. wings (cut in three, discard
tips or save for stock)
¥4 cup soy sauce
Ys cup sherry (use au inexpensive
brand)
4 cup sugar
Y% teaspoon cayenne pepper
2-3 garlic cloves crushed . .

Marinate the wings in the com-
bined remaining ingredients. Bake
in a single layer, turning several
times —- 350°F, about % hour.
They reheat well.

Stuffed Celery

No, this isn’t a celery stick
smeared with Cheez Whiz!
6 long rids celery, taken from the
outside — keep adjacent pieces
together in two groups of three
8 oz. cream cheese
1 tablespoon seasened pepper
2 teaspoons mixed, dried Italian
herbs | —_ :
2 cloves garlic, ground or palpéd
in any way you can — in a mor-
tar, with a hammer — whatever
works

Wash and trim the celery —
divide into two sets of three and
cut each set to the same length.
Whip the cheese with the season-
ings. Fill each celery rib and press
three together — you're aiming
for sort of a circle with the cheese
inside.

Chill well. To serve, cut each
set diagonally into /2’" pieces.

Humus

DID YOU FORGET?
Whipping Cream, Cranberry Sauce,
Pop, Pickles, Chips & Turkeys.

Stong’s - Your Christmas Headquarters

COmetatt anrentor

CHRISTMAS SEASON HOURS |:
ALL STORES
Wed., Dec, 23 9am-9:00pm
Thurs., Dec. 24 8:00am-5:30pm
Fri., Dec, 25., Sat. Dec 2:
: Sun, Dec. 27 CLOSED
3§ Mon.-Wed., Dec. 28-30 9:00am-7:30pm |:
'1  Thurs., Dec. 31 9:00am-600pm
Friday, Jan. 1 CLOSED .

Serve with pita bites or sesame
crackers.
2 cups ( 2 14-02. tins) garbanzo
beans
1 teaspoon salt
3 cloves gatlic .
% cup olive oil
Juice of one small lemon
Parsley to garnish

Drain the beans but save a bit
of the water. Combine with re-
maining ingredients in blender or
processor and buzz until smooth.
If the mixture seems dry, add a
few drops of the reserved water.
Sprinkle with chopped parsley.
Chill well.

And, a few notes on what isn’t
easy and isn’t cheap!
® Vegetable trays! Sure, they
look lovely and are so good for
you. Dieters will love you.
Mushrooms, broccoli and cauli-
flower are very expensive. Last
winter, carrots soared in price.
Don’t even glance at red, yellow,
orange or purple peppers and
green aren’t gifts either. Don’t
forget, you generally include a dip
at quite a price. As for time, think
about it!
@ Cheese and sausage plates are
not only time-consuming to ar-
range but the ingredients are cost-
ly. .
@ Any nuts except peanuts. If
you’re on a budget, use peanuts
but toss them with a bit of oil and
some dry, seasoned salad dressing.
Roast them, watching carefully.

Take a minute to think before
you step up and voiunteer for any
of the above if you’re running in
the red.

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Spider veins before and after treatment

LONSDALE VEIN CLINIC

@% :

Dr. E Stasiak, M.D. ;
#307-1200 Lonsdale Ave., North Vancouver. 985-3330

and Deli

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63-2020