New Year's Eve
With Style And Ease
ILENE SPECTOR SPECIAL TO THE JEWISH NEWS
ntertaining at home for
New Year's Eve becomes
easier every year. Remem-
ber good food never has to
be fancy. It's much more impor-
tant to welcome friends and
family with a relaxed attitude.
My daughter has a vegetarian
New Year's celebration and each
person is assigned a different
vegetable to use in a dish. Not
everything needs to be home-
made.
I recently attended a gather-
ing where a deli sandwich tray
was the main course. The host-
ess was creative in ordering. The
open-face sandwiches were all
mixed — turkey with chopped liv-
er, corned beef with salami, and
roast beef with pastrami. The col-
orful combinations were surpris-
ingly delicious. The sandwiches
were served with a wonderful
cheese-less Caesar salad using
store-bought cut-up salad greens
complemented by homemade
dressing.
Another friend invited guests
for a make-your-own-pizza Sun-
day night dinner. She had the
shells (bought from a quality
pizza restaurant) lined up along
with a variety of sauces and top-
pings. Again a beautiful salad
with homemade dressing and
croutons made a great meal. Her
dessert was made in advance —
individual cups
out of filo dough 9,
baked in large
muffin tins. She
served them
with assorted ice
cream and yogurt topped with a
delicious hot chocolate sauce.
If you're organizing a cocktail
party, suggest a recipe for each
couple to bring.
There are even some drinks
that can be made ahead and suc-
cessfully frozen. I've used the
Orange Blossoms below often. By
the way, if you're wondering how
much wine to buy: Figure two to
three glasses per person for a
stand-up party, three to four for
a sit-down dinner.
So whether you are the host or
guest, here are some recipes that
will help ring in 1995 in a deli-
cious way.
E
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WERE FIGHTING FOR YOUR LIFE
FROZEN ORANGE
BLOSSOMS
12-ounce can frozen orange juice
concentrate, semi-frozen
12 ounces rum
4-5 tablespoons Grenadine syrup
about 1/2 cup sugar
crushed ice
Maraschino cherries for garnish
Dilute orange juice according
to directions using about 4 ounces
less water than called for. Com -
bine with syrup and sugar in a
large bowl and mix. Add about
half to blender and keep adding
crushed ice and blending until
mixture is a semi-frozen consis-
tency. Taste to adjust desired
sweetness. Pour or
spoon into 9-ounce
plastic cocktail
cups. Garnish with
a maraschino
cherry and freeze
on a flat tray.
When frozen, cov-
er each cup.
Freeze for a few
days or up to one week.
Defrost slightly to a
"slushy" consistency before serv-
ing with small plastic straws.
Makes 9-10 nine-ounce servings.
MOCK CRAB DIP (DAIRY)
2 cans artichoke hearts, drained
6 ounces grated Parmesan
cheese
8 ounces mayonnaise
lemon juice
paprika
seafood seasoning
parsley (optional)
Separate and slice the drained
artichokes to resemble flaked
crab. Combine with cheese and
mayonnaise. Add seafood sea-
soning to taste. Spoon into a
lightly greased casserole and
sprinkle top with paprika. Bake
at 350 degrees for about 1 hour.
May sprinkle with parsley
\ 15 minutes before done.
Serve with sliced
French bread or
plain crackers.
Serves 10-12.
HERRING
SPREAD
(DAIRY)
12-ounce jar herring in wine
sauce
2 tablespoons dried chopped
onion
2 teaspoons sugar
1 pint low-fat yogurt, drained
(directions below)
2 teaspoons mustard seed
1/2 cup peeled chopped tart apple
Start with 1 full pint of low-fat
yogurt. Place 2 or 3 pieces of pa-
per towel in a strainer placed over
a bowl or glass into which it is
draining. Remove drained yogurt
from strainer and refrigerate for
4 hours to thicken. Drain the her-
ring on paper towels. Chop the
herring and mix with remaining
ingredients. Make 1 day in ad-
vance. Serve with party rye.
Yields 2 cups.
EASY TUNA WHIP
(DAIRY)
6 112-ounce can white tuna,
packed in water, drained
1 cup low-fat cottage cheese
NEW YEAR'S page 92