WHO'S ON FIRST
APPETIZERS
FIRST COURSE

SHRIMP - the most popular. Served cold which I recommend/ with a garlic mayonnaise sauce or cocktail sauce. (four per person) CRUDITÉS - the infamous raw vegetables (kids hate these so its safe to make) carrots, cucumbers, radishes, green and red peppers. this is a good assortment, relatively easy to get and available all year..(one/quarter pound total weight per person) THE DIP = one pint sour cream/ one half pint plain yogurt/ one package of dried vegetable soup) CHEESES - always a good food to have. if there is allot of drinking it will slow down the properties of the alcohol....cheddar/Swiss/Munster...the three basics...reason they stay freshest the longest and they all melt very well (at low temperatures) cubed or melted on crackers, with ham/crabmeat underneath is always a favorite (allow one quarter pound per person, total cheese weight) If you get a wheel of Brie (1 or 2 pound) you can melt this in the oven {after you cut the rind off the top and bottom) top with breadcrumbs and surround with small pieces of toast, it becomes very elegant.

SUGGESTIONS:

Swedish meatballs	Mini quiches	Chicken fingers	Antipasto	Guacamole dip	Cheese puffs	Deviled eggs
Blink (type of pancake)	Salmon mousse	Bacon-wrapped scallops	French onion mini-tarts	Herb stuffed mushrooms	Spinach-cheese puffs	Bambini (miniature cal zones)

 

This list can go on forever....These are just a few easily prepared appetizers...if you need a recipe e-mail me.

WHATS' ON SECOND
THE MAIN COURSE
SECOND COURSE

 

A BUFFET PARTY IS JUST ABOUT THE FRIENDLIEST PARTY YOU CAN GIVE. EVEN THE SHYEST PERSON MIXES WITHOUT SELF-CONSCIOUSNESS, THE VERY NATURE OF THIS KIND OF DINNER PARTY MAKES IT SO. IT CAN BE BOTH INFORMAL AND FORMAL - CHOOSE FOODS THAT DON'T REQUIRE A KNIFE FOR CUTTING. AVOID DISHES WITH THIN SAUCES, AND WHAT WITH EVERYTHING GOING ON THE SAME PLATE, KEEP THE FOOD SIMPLE. BELOW ARE A FEW SUGGESTIONS BUT AGAIN "MAKE WHAT YOU MAKE BEST!" (PORTIONS HERE ARE A LEAST 3/4 POUND OF TOTAL FOOD PER PERSON)

PASTA 

Lasagna	Ravioli	Stuffed Shells	Spaghetti with Broccoli, Tomatoes and Walnuts	Cannelloni	Roselle with Shrimp and Lemon
Ziti Casserole	Fussily with Spinach Pesto	Confetti Primavera	Pasta in Coronary Sauce	Mushroom-Cheese Lasagna Rolls	Garden-Style Spaghetti

CHICKEN

Cordon Blue	Tarragon Chicken	Fried Cutlets	Hot Wings	Diced Chicken Casserole
Cacciatore	Sweet and Sour	Mini Pot Pies	Chicken with Ratatouille	Scaloppini with Lemon Zest

BEEF and PORK

Filet	Steak Bits	Chili	Pepper Steak	Beef with Vegetable Kabobs
Pork Medallions	Fricassee	Crown Roast	New Mexican Chili (made with Pork)	Sweet and Pungent

FISH

Flounder Filets	Lobster Tails	Shrimp Kabobs	Bouillabaisse (fish stew)	Tuna Bits
Fried Clams, Scallops and Mussels	Steamed Whole Fish	Calamari	Salmon Steaks	Stuffed Fish

SALAD

Three Green	Romaine	Escarole	Bean Sprouts and Tomato	Cucumber	Orange and Avocado
Endive	New Potato and String Bean	Caesar	Curried Vegetable	Mushroom and Walnut	Three Bean