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

INNOVATIVE DESIGN

CUSTOM CABINETS FOR
HOME OR OFFICE
MANUFACTURED ON OUR PREMISES

From concept to reality, our custom designs,
expert craftsmanship and quality installation
suit your specific needs. Our custom cabinets
and furniture will enhance your surroundings.

(810) 624-7300

Showroom Hours: Monday-Friday 1 1-5, Saturday 1 1-3 or by appointment

3160 Haggerty Rd. • West Bloomfield • 48323

•Farmington Hills-(810) 626-4313
30854 Orchard Lake Rd. at 14

Cl)

LLJ

CO

LLJ

(2)
CC
F-
LU

Discount avaiLa*'01
In-stock In-store regular
priced merchandise only.
Aft previous sales void of
price adjustments.

laza 6046 Rocheste
10) 981-7400
Canton Corners 42775 Ford Rd.
Heights-(810) 795-1500
Crossroads Ctr. 37130 Van Dyke
• Walled Lake-(810) 669-0330
39800 14 Mile Rd. at Hagerty

Christmas Eve
open 10am-6pm
Day After
Christmas
10am &30pm

CLOSED SUNDAY CHRISTMAS DAY

Next time you feed your face, think about your heart.

LLJ

F-

90

Go easy on your heart and start cutting back on foods that are high in saturated
fat and cholesterol. The change'II do you good.
,_

V American Heart Association

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