Formal entertaining needn't mean a sit down dinner. Try hosting a formal buffet. Here's the menu from ours:

-Baked ham, garnished with pineapple rings and maraschino cherries
-Carrots and peas
-Bread sticks
-Fruit skewers
-Parker house rolls
-Cheese board (sage derby, English cheddar and morbier)
-Crudités platter
-Parslied potatoes
-Jello mold
-Punch
-Sausage and nuts
-Stoplight dip

Here's my recipe for stoplight dip

Red dip:

-1 cup shrimp, cooked and chopped
-1 cup creamy cottage cheese
-3 Tbs chili sauce
-1 tsp onion, grated
-2 tsp lemon juice

Combine all ingredients. You may need to add a tablespoon or so of milk or cream to soften. Place mixture in fridge for a few hours before serving

Yellow dip:

-1 cup mayonnaise
-1/4 cup sour cream
-1 tablespoon curry powder
-1/8 teaspoon cayenne pepper
-1/2 teaspoon garlic powder
-2 teaspoons sugar
-1/2 teaspoon salt
-1 tablespoon dried parsley
-1 teaspoon lemon OR lime juice

Combine all ingredients and chill before serving. The longer you chill the dip the more blended and flavorful it will be.

Green dip

-1 pound of cooked spinach, chopped and chilled
-Juice of 2 lemons
-¼ lb of Roquefort cheese
-¼ cup sour cream

Combine all ingredients and chill for a few hours before serving.

The longer you chill the dips in the fridge the more flavorful they will be because the ingredients will have that much more time to blend together. Serve the dips in matching round dishes set on an oblong or rectangular tray.

And here's a tip: Freeze some of the non alcoholic ingredients from your punch in ice cube trays or small tubs (the kind butter comes in is perfect, but be sure to wash them first) garnished with some fresh fruit. The result is ice that will keep your beverage cold without diluting it, and that looks pretty in the process.

Episode 106 Main Page