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Best Party Recipes - Make Your Parties More Memorable For Your Guests

Best Party Recipes

The word "hospitable" has a pleasant ring to the ear. According to the dictionary, this adjective is denned as "receiving and entertaining guests generously and kindly." Today, the adverb "easily" should be added to that definition, as the whole trend in entertaining is toward simplicity.

Every hostess likes to receive the compliments, "You always seem to have such a good time at your own parties," and, "You do everything so easily." 
Of course, this does not mean that she has not spent plenty of time in planning and preparing for a party, but it does indicate that the apparently unharried hostess is not plagued with too many last minute details that take her away from her guests.

With the scarcity of regular household help, the completely formal party is practically out of date. Occasionally, we may get out the best linen and china, employ extra service, and ask a few guests to a small dinner or luncheon. 
For holiday meals, such as Thanksgiving and Christmas dinners, we will have place settings at the table for everyone, though we seldom attempt to serve many courses; and at children's parties, table service is more practical and convenient. 
However, it is a common practice today when we ask friends to have a meal with us to choose the buffet service, whether the meal is served on the terrace, on the lawn around the grill or barbecue, or in the house.



TABLE OF CONTENTS
1. The Modern Trend in Hospitality 9
2. Buffet Suppers and Luncheons 13
3. Stag Parties 27
4. Outdoor Meals 32
5. Cooperative Parties 40
6. Church and Club Suppers and Luncheons 48
7. Small Dinner Parties and Luncheons 59
8. Cocktail Parties 71
9. Afternoon Tea and Sherry Parties 78

10. Evening Parties 83
11. Wedding Parties 89
12. Holiday Parties 97
13. Parties for the Young Fry 105
14. Parties for Teen-Agers Ill
Glossary of Cookery Terms 117
Index 119



Sample Recipes:
SALAD BOWL WITH VARIATIONS
1. Add fine strips of cooked chicken, tongue or ham for chef's
salad.
2. Place small balls of cream cheese flavored with chives or
rolled in ground nuts on top of salad bowl.
3. Add shreds of cheddar or Swiss cheese before tossing salad.
4. Garnish salad with filets of anchovy and toss before serving.

AUTHENTIC FRENCH DRESSING
1 teaspoon salt
¼ teaspoon freshly ground black pepper 
¾ cup olive oil
2 tablespoons wine vinegar
3 teaspoons mixed fresh herbs
METHOD I: Mix vinegar with seasonings and herbs. Allow to stand 10 to 15 minutes. Mix well and beat in olive oil.
METHOD II: Add seasonings and herbs to oil. Allow to stand 10 to 15 minutes. Mix well. Pour over mixed salad greens. Toss and then stir in the vinegar. 
Les Fines Herbes which combine well are: 
rosemary with tarragon
thyme with marjoram
chervil with basil
minced parsley and minced chives or sweet onion with
any combination of delicate herbs.
Garlic in salads: A peeled clove of garlic may be added with the herbs to either the oil or vinegar and removed at the end of 10 or 15 minutes.

GRAPEFRUIT SALAD
Pare 1 or 2 grapefruit and remove sections carefully over bowl so that juice may be used. Add sliced sweet onion and minced celery. Add French dressing and let marinate in refrigerator 1 hour. Add salad greens, and slices of avocado if desired. Drench with remaining dressing.
18 • Buffet Suppers and Luncheons •


CALIFORNIA SALAD
2 cloves garlic, peeled ¼ cup olive oil 2 cups toasted bread cubes
2 heads romaine or other greens
⅓ cup olive oil
1 tablespoon Worcestershire sauce
½ teaspoon salt
½ teaspoon pepper
½ cup grated Parmesan cheese
¼ cup crumbled blue cheese
1 egg 
juice of 1 lemon
Add garlic to ¼ cup olive oil and let stand several hours. Remove garlic from oil and mix with the toasted bread cubes. Tear greens into pieces and place in salad bowl. Add ⅓ cup olive oil, Worcestershire sauce, salt and pepper and cheese, and toss. Break an egg over this, add lemon juice and mix well. Add bread cubes, toss again. Note: Six cut anchovies may also be added.
CREAMED OYSTERS WITH CELERY
¾ cup butter or margarine ¾ cup flour
1 teaspoon salt
⅛ teaspoon pepper 4 cups hot milk
3 pints oysters
2 cups diced raw celery
¼ cup minced green pepper paprika or parsley
Melt butter or margarine. Blend in flour, salt and pepper, and stir in hot milk gradually while cooking over low heat. When sauce thickens, add oysters, celery and green pepper. Continue cooking over low heat until edges of oysters curl. Serve on hot toast, between split biscuits or in patty shells. Sprinkle with paprika or minced parsley.
Yield: 12 servings.
• Buffet Suppers and Luncheons • 19

SWEDISH MEAT BALLS

Soak bread crumbs in milk 5 minutes. Add onion, meat, seasonings and egg, and blend well with hands. Form small balls with floured hands and saute in small amount of butter or margarine, just enough to keep meat from sticking to pan. 
Dilute condensed mushroom soup with same amount of milk, in saucepan. Stir over low heat until blended and hot, but not boiling. When meat is well browned on all sides cover with hot mushroom soup. Cover and let simmer over low heat for 5 minutes. Yield: 20-25 small balls.

Melt butter or margarine in chafing dish or skillet. Tear beef in pieces, add to butter or margarine and saute over direct heat until lightly browned and frizzled. Sprinkle with the flour and pepper, and stir until the fat is absorbed. Add milk gradually while stirring constantly. Cook until sauce thickens and boils. Serve on toast, waffles or split hot biscuits. Yield: 6 servings.
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