Category Archives: PARTY IDEAS

EASY VEGGIE DIP

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Unfortunately, I failed to take a picture of this dip. I had a few other dishes that I was simultaneously preparing at the time, and somehow this dip escaped being immortalized on camera or by pressing the “take picture” feature on my cell phone. I truly don’t know how this happened. But search as I may, any picture that I might have taken of the beautiful bowl of dip surrounded by crudité that I had lovingly washed, cut, and placed on the platter, is nowhere to be found. And that’s a darn shame too. Because you would have loved the presentation! So, you will just have to envision the dip and crudité as possibly the most beautiful thing you have ever seen. And thank you for that.

Now, about this dip. Easy to make, no fancy ingredients, and absolutely delicious! A perfect appetizer. Because as glorious and rich as most appetizers tend to be, there comes a time when everyone’s taste buds scream for something a little less precious. Like a carrot stick, for example. But even then, a bit of dip could be considered warranted. (To offset the pedestrian flavor of a piece of carrot, or celery, or red pepper or whatever justification your conscience finds acceptable at the time.) (Believe me, I am well aware of this type of “justification” phenomenon!)

Anyway, what I am trying to say is that this dip is fabulous. And such an easy recipe to prepare.

So, next time you have guests for either a simple dinner or a party, serve this as one of your appetizers. And I say one of your appetizers, because unless you are serving an appetizer salad, large shrimp cocktail, or something as substantial as stuffed mushrooms, it is nice to give your guests at least three nibbly choices. And these do not have to be fancy. A small bowl of nuts, a few small chunks of cheese, cornichons, small chunks of hard salami, or a soft cheese like cambozola to spread on artisanal crackers. These are just a few examples of perfect little bits of food that your guests can enjoy while drink requests are being taken and said drinks prepared.

Even if you are serving chili and cornbread for dinner, little bits of “something” before dinner always feel like a treat. Because if your dinners at home are anything like ours, we don’t have appetizers when it’s just the two of us. Dessert either.

But when there are guests for dinner, well that’s a different story. We want our guests to feel like having dinner with us is a treat. Something different than just having dinner at home. So, a few little munchies before sitting down to dine is an easy way to provide a feeling of celebration to the occasion. And isn’t that what we all should be doing – spreading festivity wherever we can.

Peace and love to all.

¾ c. sour cream

¾ c. mayonnaise

2 tsp. dried minced onions

1½ tsp. dried parsley flakes

½ tsp. seasoned salt, or more to taste

freshly ground black pepper

rounded ¼ tsp. granulated garlic

¼ tsp. dried dill

¼ tsp. paprika

2 tsp. fresh lemon juice

Place all the ingredients in a bowl and mix well to combine. Cover and refrigerate for at least 2 hours, but overnight is better. Serve with any of your favorite cut veggies.

        

1950s THEMED COCKTAIL PARTY MENU

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Clockwise from just left of the candles – Pastrami Roll Ups, Deviled Eggs, Smoked Salmon Canapés, Layered Salad, Creamy Curry Dip with Crudité (barely visible), Cheddar Pecan Crackers (top of triple tray), Savory Cream Cheese and Minced Olive Ball, Onion Dip, and Southern Pimento Cheese Stuffed Celery

Mr. C. and I recently hosted a 70th birthday celebration for our dear friend Mark. I knew I wanted it to be a cocktail party, but I also knew that appetizers alone have a tendency to become a bit cloying after a while. So, I decided to offer a plain soup for those who needed a break from all the richness that is inherent with most hors d’oeuvres, spreads, dips, and canapés. And having the soup available was absolutely the right call. I’d even go so far as to say it was brilliant. (But that would be way too conceited for me to actually brag about. So, just suffice it to say, it was an excellent choice!)  

My quandary from the beginning was to figure out a theme. Then it struck me. Mark had been born in the 50s along with my husband and several other people who would be attending the party. And since I had been helping my mother make party food in the 50s, I already had an idea about the kind of food that was popular then, so, why not celebrate not only Mark, but the whole darn decade!

And I must say, it was such a fun party to plan. And even more fun to execute. Plus, most of the items I decided to serve were recipes already posted on this site. Better and better.

So, what you find below is the menu. Every item in bold print is a recipe already on this site. If not in bold print, it’s a recipe that you will find at the bottom of this post or the item was provided by Vicki, Mark’s wife.

I served the regular appetizers and Vicki’s layered salad on the dining room table. The soup, meatballs, and stuffed mushrooms I served in the kitchen.  (Sorry no picture.) The soup I kept warm in my crockpot. The stuffed mushrooms and Swedish meatballs stayed warm on my warming tray.

And having the food in two different locations worked really well. If nothing else, it got people moving around. And since not everyone knew each other, it was a great way for people to find themselves in a different area of the house with a new group of interesting folks with which to get into interesting conversations.

You know, the secret to a good party is not the food. Or the booze. It’s the people. And if you are blessed with great people in your life, then throwing a party is easy. Just invite them. They will come. And they will bring along their experiences, insights, interests, and a myriad of fantastic qualities that have led them to who they are today. And in this complex world that seems to many of us completely out of control, it is just wonderful to surround yourself with captivating people. I felt blessed just to have these amazing guests in my home. Plus, now I have another good memory. For how long, well that’s completely out of my hands. But for now, the remembrance is still with me, and I am savoring every blinking moment of it. May you too make memories that cause you to smile.

Again – happy birthday Mark. And cheers for many more birthdays to come.

And as always, peace and love to all.

1950s Cocktail Party Menu:

Bacon & Parmesan Stuffed Mushrooms

Cheddar Pecan Crackers  

Creamy Curry Dip with Crudité  

Deviled Eggs  

Layered Salad (Mark’s wife Vicki made the salad)

Onion Dip w/Tim’s thick potato chips  

Pastrami Roll-Ups (see recipe below)  

Savory Cream Cheese and Minced Olives Ball w/Ritz crackers  

Savory Ham and Dried Whole Pea Soup  

Smoked Salmon Spread Canapés

Southern Pimento Cheese Stuffed Celery  

Swedish Meatballs  

Birthday Cake – Chocolate Raspberry (Vicki’s masterpiece)

PASTRAMI ROLL UPS

1 (8-oz.) pkg. cream cheese, room temp

1 tsp. cream style horseradish, or more to taste

½ lb. deli pastrami, very thinly sliced

dill pickles, cut into very thin julienne strips, and blotted dry with a paper towel

Combine cream cheese and horseradish. Lay the pastrami out on a cutting board or clean countertop. (Depending on the thickness of the meat, use 1 or 2 slices.)

Spread a medium amount of the cream cheese mixture on pastrami.

Lay a strip of pickle along the bottom, then roll the meat into a tight pinwheel or log.

Wrap in plastic wrap and refrigerate.

When ready to serve, cut into ¾-inch pieces, secure with a wooden pick, and serve on a pretty plate or platter.