Fast And Easy
New Year's Noshes
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9e
bile New Year's Eve is
not a big deal to most
of my Jewish friends,
it's still an evening
that a lot of people like to party.
People don't seem to care if the
evening costs more than Joan
Rivers makes in a month, you
can't get a dinner reservation
until 10:42 p.m. and your baby
sitter (if you can get one) holds
you hostage for triple overtime.
Expectations are unusually
high and unfortunately so are
many of the drivers out on the
road.
That's why we
professional par-
ty animals (Pin-
nochio, I think
your nose is
growing) like to
stay at home
with friends.
Now, before you
say boring, con-
sider the fact that
anything (well al-
most anything)
you can do at a
restaurant or
with a prepaid
party package at a hotel you can
do at home, with people you ac-
tually know, for a lot of mon-
ey. It takes a little planning and
work, but it can become the
kind of evening that people talk
about for years.
Decorate with a sense of hu-
mor. Costumes or a silly theme
help get people in the party
mood. Balloons and streamers
are great inexpensive decora-
tions. Hats, confetti and noise
makers are also readily avail-
able. A fire in the fireplace, up-
beat dance music and games or
an activity keep the party go-
ing. We had a magician enter-
tain one year and last year we
played modified children's
games. Nothing breaks the ice
like "pin the bathing suit on
Betty and Bob," or pass the
frozen orange under the neck.
One year the hula hoop dance
contest was the hit of the
evening.
The food can make or break
the evening. If you're serving
dinner or just snacks keep the
preparation simple and incor-
porate it as part of the evening's
activities. The recipes below are
fast and easy and taste won-
derful. Nothing entertains more
than watching friends trying to
cook together. As for the bever-
ages, anything from pop to
punch goes. If liquor is going to
be part of the game plan, a des-
ignated driver is a must.
So if your idea of fun is ring-
ing in the New Year watching
Dick Clark in Times Square or
partying until you can't re-
member your last name, just re-
member you've only got 364
days to recoup.
COCKTAIL RUBENS
36 slices party rye bread
`/4 c. thousand island
dressing
3 smoked chubs, boned
and flaked
'he. chopped pecans
6 slices mozzarella cheese
Spread each
piece of rye
bread with salad
dressing. Top
with a thin piece
of smoked fish.
Cover with a 112
teaspoon of pe-
cans. Cut each
slice of cheese
into 6 pieces.
Top each sand-
wich with
cheese. Place on
a baking sheet.
Bake at 400 for
6 to 8 minutes or until cheese
melts and the sandwich is
heated throughout. Serves 36.
HOT SALAMI
2 to 3 lb. whole salami
12 oz. Dijon mustard
12 oz. apricot preserves
12 oz. sweet and sour
sauce
Line a cookie sheet with foil
and spray it with the cooking
spray. Remove any plastic
wrapping from the salami.
Score the salami 1/I inch deep at
1 /2 inch intervals. Place the sala-
mi on the cookie sheet. Combine
mustard, apricot preserves and
sweet and sour sauce together.
Spread V, the mixture over the
salami and bake at 350 for 1
hour. Turn every 20 minutes.
Serve in slices. Use remaining
sauce for dipping. Serve with
mini rye. (In the summer this
can be done over the grill).
MOCK "SHRIMP"
STUFFED
MUSHROOM'S
1 lb. large mushrooms
1 c. fresh lemon juice
mock "shrimp," pre-
cooked, one for each
mushroom
c. Italian dressing
10 oz. cream cheese with
chives
chopped fresh dill
NOSHES page 76