IT'S MY PARTY Written by Arleen M. Kaptur
Parties range from quick get-togethers to very elegant, formal affairs. If you are host/hostess, bulk of responsibility lies on your shoulders. So make an impression that will knock socks off of all your guests. You are not a professional caterer - you don’t have to be. A few simple tricks or tips and you are an entertainment specialist. Mix crisp pieces of cooked bacon, crumbled, with your buttery string beans or use bacon as a garnish on top of egg salad, deviled eggs, tomato slices, or potato salad. Serving steaks or roast beef? Whip butter with your favorite herb (such as garlic, scallions, basil, etc.) in a mixer. Using a small scoop, serve a “ball” of this seasoned butter with your meat entree. You can even use your little treasures on top of hot vegetables. Elegant, indeed! Serving just plain ole’ potato chips? Try using melted grated cheese (cheddar is great or even pepperjack for a bit more bite), or buy salt-free and add a seasoned salt. Your guests will be pleasantly surprised. Serving soup? Try tiny cream cheese balls that you have rolled in parsley or chopped chives. Place a few in steaming bowl of soup and you have soup par exellance!
| | ON THE LINEWritten by Arleen M. Kaptur
With change in seasons comes all kinds of new activities. Fishing season in many locations is just beginning to open up. The “Catch of Day” can be anything from size of a swordfish to a petite minnow. Whatever it is, it is a triumph and should be treated with respect it deserves Fish is such a versatile entree. You can bake, broil, fry, steam, and grill it. The flesh of fish is delicate and tender. Of course, if it is a humpback whale, it may take time to find appropriate recipes. But whatever type, or size, preparing fish is relatively easy and it does taste better because someone you know caught it. Crappie and Bluegill - should be deboned. The tender filet can be covered in butter cracker crumbs such as Ritz Crackers, in cornmeal or in flour and added spices. Lightly panfry little beauties until golden brown, drain on paper towels and serve. Tartar sauce can be used or just a slice of lemon. A sprinkling of chopped parsley over fish and you have a beautiful platter to present. Accompaniments: French fries, coleslaw, and fresh fruit. A feast for eyes as well as palate! Dessert idea: German Chocolate Cake slices Stuffed Fish: A whole fish adds drama to any dinner setting. It makes for a very impressive main course for a formal dinner. Ingredients: 2-4 lb. whole fish, such as sea bass or trout 2 Tbs. melted butter Stuffing: 1 tbs. butter 1 onion, small, very finely chopped 1 cup fresh breadcrumbs, white (non-seasoned) 4 ozs. fresh mushrooms, chopped 1 hard-cooked egg, peeled and chopped a sprinkling of salt and pepper 1 tsp. fresh garden dill 2 tsp. chopped fresh curly parsley Just a pinch of nutmeg Sauce: 1/2 cup dairy sour cream Just a sprinkling of sugar 1/2 lemon (for juice and for grated rind) Sprinkling of salt and pepper Chopped parsley as garnish Filet your fish and remove all bones, leaving body intact, including head and tail. Sprinkle inside of cavity with salt and pepper. Place to side. Prepare stuffing. Melt butter in a pan and add chopped onion and mushrooms. Saute gently until tender but not too soft. Stir in remaining stuffing ingredients. Using a spoon, spread stuffing in inner cavity of fish as evenly as possible. Place entire fish in foil that is coated with butter. Place foil-covered fish on a cookie sheet. Bake in a preheated oven (350) degrees for 35-40 mins. Open foil wrap about half way through baking time, and baste with some melted butter.
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