IT'S MY PARTY

Written by Arleen M. Kaptur


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When using place cards for your dinner guests, try a very considerate approach. If not everyone at your party knows each other, printrepparttar guest’s name on both sides ofrepparttar 111609 standing place card. This wayrepparttar 111610 guests acrossrepparttar 111611 way can become acquainted with everyone at your table and not just torepparttar 111612 few people around them. Very considerate!

Looking for a vegetable idea: Choose tender, young carrots in full length (peeled, but not sliced). Cook until soft, but far from mushy. Usingrepparttar 111613 green tops of scallions, take three beautiful and colorful carrots and tie them together withrepparttar 111614 top ofrepparttar 111615 scallion. You can use two or three tops and you have a very pretty vegetable bundle to set onrepparttar 111616 side ofrepparttar 111617 main meat or fish entree.

Serving hot rolls? Take your prepared hot roll mix and make a figure- eight, or tie a knot, or even shape a letter. Be creative, a basket of different shapes also adds an added appeal to your table.

Using just a few decorative touches to your meal and Viola! you are a very good host/hostess and people will beg to come to your parties. When you use special touches, your guests will feel “catered” to. Enjoy!

©Arleen M. Kaptur

Arleen has written a novel, e-cookbooks,and numerous articles. Her website is RusticLiving http://www.rusticliving.info and http://www.webspawner.com/users/rusticliving


ON THE LINE

Written by Arleen M. Kaptur


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Return torepparttar oven withrepparttar 111608 foil left open. Whilerepparttar 111609 fish is baking, preparerepparttar 111610 sauce. Combinerepparttar 111611 sour cream, sugar, salt, pepper, grated rind, and lemon juice. Cook about 3-4 mins. just to heat - do not allowrepparttar 111612 sauce to boil. Removerepparttar 111613 fish fromrepparttar 111614 oven andrepparttar 111615 foil wrap, place on a plate, and pourrepparttar 111616 sauce over. Sprinklerepparttar 111617 chopped parsley overrepparttar 111618 fish and add lemon slices to head and tail area. Serve with a dinner salad with choice of dressing, baked potato with butter, and small June peas with sauteed onions. For dessert, try strawberry shortcakes topped with whipped heavy cream with a touch of vanilla. A royal meal for royal guests!

Baked Halibut - Ingredients:

2-3 lb. halibut or whitefish

4 tbs. melted butter 3/4 cup grated American cheese 1/4 cup all-purpose flour 1-1/2 tbs. Parmesan cheese 2 cups whole milk

2 tbs. lemon juice (squeezed from a fresh lemon) 1 tsp. salt

1/8 tsp. pepper

Removerepparttar 111619 skin and bones fromrepparttar 111620 halibut.

Wash fish in salted water and dry completely with paper toweling. Cut into serving-size portions. Place fish filets in well greased flat pan sized to accommodate them in a single-layer. Sprinkle withrepparttar 111621 salt and pepper. Broilrepparttar 111622 fish approximately 12 mins. about 2” fromrepparttar 111623 flame. Prepare a cream sauce usingrepparttar 111624 melted butter, blending inrepparttar 111625 flour slowly and completely untilrepparttar 111626 sauce is smooth. Slowly addrepparttar 111627 milk. Simmerrepparttar 111628 sauce for 4 mins. stirring constantly. Season with salt and pepper to taste broiled fish filets in a well-buttered 2-quart casserole dish and brush withrepparttar 111630 lemon juice. Pourrepparttar 111631 cream sauce evenly overrepparttar 111632 fish. Sprinklerepparttar 111633 shredded American cheese andrepparttar 111634 Parmesan overrepparttar 111635 top. Bake in a 350 oven for 20-25 mins. Bake until fish is lightly browned and flakes easily with a fork. Place under a broiler for 1 mins. to brown. Serve with carrot/slaw salad, fresh, tender asparagus spears, and raspberry sherbet for dessert.

So grab those fishing poles and head out torepparttar 111636 lakes, rivers, and streams. Serve fish for dinner and be proud of your “catch ofrepparttar 111637 day.”

©Arleen M. Kaptur 2002



Arleen Kaptur has written numerous articles, e-cookbooks, and on-line workshops. Websites: http://www.rusticliving.info http://www.webspawner.com/users/rusticliving/index.html


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