| When planning a party, remember that the best kind of | | | | dip to serve with breads and vegetables and at least |
| party is one that allows you time to enjoy the | | | | one dip to serve with fresh fruit. Make the fruits and |
| get-together as much as your guests enjoy it. | | | | vegetables as appetizing and ready-to-eat as possible. |
| Whether an open house at the office or a holiday | | | | Rinse well, trim stems, remove spots and seeds, peel |
| gathering of family and friends -- large or small, formal | | | | (if necessary), and cut into sticks, rounds or bite-size |
| of causal -- with a little planning and consideration, you | | | | pieces. Arrange neatly on platters and trays for a |
| can entertain with elegance and ease. | | | | colorful and attractive presentation. Provide plastic |
| Start by Planning Well in Advance | | | | cocktail skewers (swords) or toothpicks so guests |
| It is best to begin planning your party about 6 weeks | | | | may easily select what they want from the platters. |
| ahead to insure that the last few hours before your | | | | Choose from the lists below to serve with your |
| guests arrive are calm and stress-free. Prepare your | | | | spreads and dips: |
| guest list, decide on the party foods and beverages | | | | Breads - Assorted crackers, potato chips, tortilla chips, |
| you will be serving and select the recipes you will be | | | | bagel bites, melba toast, garlic toast, crisp pita bread |
| preparing. Next make shopping lists of the ingredients, | | | | triangles, rye toast, breadsticks, pretzels, won ton |
| foods and beverages you will need to purchase, and | | | | crisps |
| then, calculate what you will need in the way of plates, | | | | Fresh Vegetables - Celery sticks, carrot sticks, |
| napkins, etc. Shop for non-perishable items as far | | | | broccoli, cauliflower, cherry tomatoes, bell pepper strips, |
| ahead as possible and choose a menu that doesn't | | | | cucumber slices, radishes, asparagus spears, zucchini |
| require a lot of last-minute preparation. | | | | sticks or slices, snow peas |
| Appetizers | | | | Fresh Fruits - Whole or halved strawberries, sweet |
| Serving bite-size party foods that people can 'graze' | | | | cherries, pineapple chunks, orange wedges, kiwi slices, |
| over is an excellent way to entertain. Your guests can | | | | melon balls or slices (cantaloupe, watermelon, honey |
| freely mix and mingle while nibbling on easy-to-eat | | | | dew), red and green seedless grapes, mandarin |
| finger foods. To avoid congestion at the buffet table, | | | | orange segments, papaya wedges |
| consider having servers pass through the room with | | | | In the event that a party has to be put together at the |
| trays of hors d'oeuvres. You may also facilitate the | | | | last minute and time management becomes a big |
| flow of guests by utilizing accent tables, bookshelves, | | | | issue, you can always turn to a professional for help. |
| etc., as small food stations. (Don't forget to protect | | | | Gourmet appetizer web sites can provide an easy |
| furniture used for serving with mats or linens.) | | | | and affordable way to serve impressive chef-quality |
| To calculate the amount of party food you will want to | | | | appetizers while costing considerably less than what a |
| serve, the rule of thumb is that each guest will | | | | local caterer might charge. Simply select from the large |
| consume 5 hors d'oeuvres per hour for the first 2 | | | | variety of hors d' oeuvres offered, place your order |
| hours and 3 per hour for each additional hour. So if you | | | | and the freshly prepared frozen appetizers will be |
| are planning a 3-hour party for 10 guests, you will need | | | | shipped to you overnight. All you do is bake and serve. |
| to provide approximately 130 appetizers. When serving | | | | Beverages |
| fruit and vegetable trays, figure quantities by allowing | | | | Always include beverages in planning your party menu. |
| two "bites" per item per person per hour. Also, provide | | | | The amount of punch or number of drinks a guest will |
| 4 small (cocktail) napkins per person per hour (more if | | | | consume varies and the length of the party must be |
| finger foods are particularly messy). | | | | taken into consideration. |
| You will want to consider a variety of foods when you | | | | If serving punch, guests will drink approximately three |
| plan your menu. Choose an assortment of hot and | | | | to four 4-ounce servings of punch during a three-hour |
| cold appetizers and include vegetarian choices. This | | | | party, so prepare 1 gallon of punch for every 10 guests. |
| way your guests can pick and choose appetizers | | | | If serving cocktails or non-alcoholic drinks, plan on each |
| according to their particular tastes and dietary needs. | | | | guest consuming 2 drinks per person per hour for the |
| Fresh fruit and vegetable trays will allow even a dieter | | | | first 2 hours of the party and 1 drink per person per |
| to select foods they can enjoy. | | | | hour after that. A 750-milliliter (standard size) bottle of |
| In planning the party menu, keep in mind that food | | | | wine or champagne contains six 4-ounce servings and |
| safety and serving temperatures are important. No | | | | one 12-ounce beer is considered one serving. |
| food should remain at room temperature for more | | | | Be certain to have enough ice on hand for serving |
| than 2 hours. It is best to serve cold appetizers on | | | | beverages by stocking at least one-half pound of ice |
| small trays or plates that can easily be replenished | | | | per person and don't forget to have enough glasses |
| with fresh ones from your refrigerator. Serving hot | | | | for your guests to trade a used one for a clean one |
| appetizers is easy if you use fondue pots, chafing | | | | at least once during the party. |
| dishes, heating trays or slow cookers. | | | | Bottom Line for Party Time... |
| Stick with party foods that are quick and easy to | | | | A party doesn't have to be extravagant or expensive |
| prepare, attractive and undemanding of your time. | | | | to be a success. By making your party plans well |
| Include easy, no-cook items such as a variety of firm | | | | ahead of time and preparing in advance, you can |
| cheeses, roasted nuts, crackers, breads and chips. | | | | entertain in a style that suits you and your guests and |
| You might also want to serve some bakery items | | | | be guaranteed a wonderful time. After all, the whole |
| such as cookies and brownies for your guests who | | | | idea of entertaining is for everyone to enjoy |
| have a sweet tooth. | | | | themselves - including the host. When describing a truly |
| Dips and spreads are the mainstays of party food - | | | | successful party, what phrase could be more fitting |
| they are easy to prepare and guaranteed to please. | | | | than one made popular by actress Bette Davis..."[and |
| Plan on having at least one spread and two kinds of | | | | a] good time was had by all. |