One variation on this concept is a “Participate and Enjoy” party. A menu is created by host/hostess. The recipes are typed out and given to participating guests. This is usually done about two weeks before event date. Each person has an assigned part of menu, as well as recipe to use. Sometimes they can be traditional, stand-by recipes or it can even be more fun with “new”, never tried, and just found in your favorite magazine type of party. This also gives you advantage to test these recipes or better yet to taste them without all work.

Your Participate and Enjoy party will be full-course variety. Someone will make punch, appetizers, salad, hot bread, vegetables, main course, dessert, and beverages. If you invite more guests, then your snack food, fruit, or pasta courses can be included. It is a fun way to have a party, a great way to taste new recipes, and a lot of fun for those participating because no one really knows outcome.

Also, a nice side note is to have recipes typed out in a small “memory” booklet featuring each recipe used, who made, and a space for thoughts and comments. Whenever anyone rereads their “take home” gift, they not only have great recipes, but a lot of fun remembering this special kind of party. Here are a few recipes to get you started: *****

SEAFOOD DELIGHT 1 8-oz. carton dairy sour cream 1/2 cup mayonnaise

1 tbs. parsley, finely chopped 1 tsp. lemon juice 1 tsp. Worcestershire sauce 1/2 tsp. white onion, finely chopped 1 pkg. imitation crab meat

1 pkg. salad shrimp

Dippers: celery sticks, green onions, green/red pepper strips, cauliflower, broccoli, cherry tomatoes, torn pieces of rye bread, butter-flavored crackers

In a bowl, blend sour cream, mayonnaise, parsley, lemon juice, Worcestershire and onion.

Flake apart crab meat into small pieces. Rinse and dry salad shrimp. Stir crab meat and shrimp into dressing mixture. Chill for about 2 hrs. Serve on a plate surrounded with your choice of vegetable dippers or crackers. *****

STRING BEAN MEDLEY>br> 1/2 lb. hickory or maple-flavored bacon, diced 2 lbs. fresh picked young green beans, washed, trimmed, but left whole 4 red-skinned new potatoes, unpeeled, and cut into small cubes

1 large onion, sliced thinly 1/2 tsp. salt

2. Take a sheet of paper and make three columns. First, list seven to 21 of your favorite quick and easy entrees. You might include grilled pork chops, chicken pot pie and several crock pot dishes. Keep a supply of beef, chicken and pork in freezer.

3. Then list vegetables your family enjoys on a regular basis. Frozen and canned varieties are easiest to store. Include potatoes as well. Make sure you keep a good supply of each vegetable in your pantry/kitchen.