lanning your own party your own
way is a lot of fun, and pulling off
the responsibility will give you a
real sense of achievement.
Take your "teen cuisine" party one, step
at a time. First. decide how many friends you
would like to entertain. Second, plan your
afternoon or evening of fun - gather the tunes,
get games ready. or opt tor a marathon of
movies. Last, prepare a shopping list for this
delicious party menu.'
Zesty Seafood Dip can be made the day
before the party. This creamy dill dip, tangy with
bottled lemon Juice and chock full of seafood
bits. makes the crunch of a smothered chip or
fresh v ggie all the more enjoyable.
Fun to make and fun to say, Fruit Kabobs
with Lemony Peanut Butter Drizzle are for the
adventuresome in spirit. Colorful chunks of fresh
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fruit ar ar rsncatly presented on skewers, with
your most wild squiqqle of drizzle.
Adding spice to the finger food selection are
irresistible Popcorn Mix-Ups. A mix of popcorn,
peanuts and pretzels seems innocent enough; but
wait until you've tasted what chicken-flavor instant
bouillon, curry powder and hot pepper sauce can
do for these usually tame snacks-> WOW!
Honey Dijon Drumsticks, a perfect pick-up
food, will satisfy the hungriest of your guests.
Bouillon, Dijon-style mustard and honey add
punch to these crunchy drumsticks coated with
buttery cracker crumbs. Party-goers will also
love Mexican Pizza, combining two favorite
cuisines for a smashing taste success. An Italian
bread shell cradles traditional Mexican toppings
- ground beef 'seasoned with spicy salsa, bell
pepper slices and lots of shredded cheese,
Wash it all down with fruity Strawberry.
Banana Shakes. Simple to prepare, this frozen
drink combines fresh strawberries and ripe
bananas with the added zip of bottled lemon
juice for a taste as exciting as the party itself.
Go ahead and show off a little! Plan ahead,
serve up fun food and make it a party to remember.
11U�P�
, (Makes one pizza)
1 (12-lnch) round prep red .
Italian bread hell
1/2 pound lean ground beef
112 cup chopped onion
1 clove garlic, finely chopped
1-112 cup sal a
2 t aspoon beef-flavor
instant bouillon
1-1/2 cup (6 ounce ) each shredded
cheddar and Monterey
Jack chee
Red and y now bell pepper stice
Sliced black olive ,optional
Preheat oven to 450°. In large skillet, brown
beef, onion and garlic; pour off fat. Stir in
salsa and bouillon. Simmer 5 minutes.
Place bread shell on large baking sheet; top
with salsa mixture, cheese, sliced peppers
and olives. Bake 10 to 12 minutes or until
cheese melts. Refrigerate leftovers.
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(Makes 4 servings)
1/4 cup Dljon-style mu tard
2 teaspoons chicken-flavor
in tant bouillon
2 t aspoon honey
a chicken drum ticks
1 cup round buttery-fl vored
cracker crumb (24 cracker )
3 table poon margarine or
butter, melted
Preheat oven to 375°. In medium bowl.
combine mustard, bouillon and honey. Coat
drumsticks with mustard mixture; roll in
cracker crumbs: Arrange in greased baking
dish; drizzle margarine over drumsticks.
Bake 40 minutes or until chicken is tender.
Refrigerate leftovers.
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(Makes about 10 cups)
1/4 cup margarine or butter
1 tea poon chicken-flavor
In tant bouillon '
3/4 teaspoon curry powder
1/4 teaspoon hot pepper auce
6 cups popp d popcorn
3 cup mini-pretzels
2 cup un alted peanut
In small saucepan, combine margarine,
bouillon, curry powder and hot pepper
sauce. Cook and stir until marganne melts
and bouillon dissolves. In large bowl.
combine popcorn, pretzels and peanuts.
toss with marganne mixture
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��Puuud'
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(Makes 10 to 12 servings)
112 cup honey
1/2 cup creamy' peanut butter
1/4 cup bottled lemon juice
2 tabl poon water
6 cups cut up ,a sorted fre h fruits
(apple, pear, peach, nectarine
and plum IIces, trawberrles,
grapes, banana and pineapple
chunk)
Additional bottled lemon juice
In small bowl, combine all ingredients
except fruit and additional bottled lemon
juice; mix well. Chill to blend flavors.
Meanwhile, to assemble fruit kabobs. dip
fruit in bottled lemon juice to Pfevent
browning. On wooden skewers. arrange
fruit. Serve with Lemony Peanut Butter
Drizzle. Refrigerate leftovers.
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(Makes about 3 cups)
Not pictured
1 (a-oune ) package cream
ch ,oft ned
1 (a-ounce) container our cream
1/4 cup bottled lemon juice
1 t a poon chicken-flavor
in tant bouillon
1/2 tea poon dill weed
4 ounces urimi eafood, finely
chopped (about 1 cup)
In small bowl, beat cream cheese until
fluffy. Add remaining Ingredients except
surimi; mix until smooth. Stir in surimi. Chill
to blend flavors. Serve with potato chips or
assorted fresh vegetables. Refrigerate
leftovers.
S�g'aH4IUJ
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(Makes about 1-112 quarts)
1 quart fre h strawberries,
washed and hulled
2 ripe medium bananas
1/2 cup sugar
1/3 cup bottled lemon juice .
4 cups ice
In blender or food processor container,
combine all Ingredients except -ce. process
until smooth. Add Ice, process until smooth,
Serve Immediately
TIP Shake can be made ahead and placed
In freezer for 2 hours, stir b fore serving