The Holiday Party Primer

Once again, tis the season for holiday entertaining and the sinking economy need not be a stumbling block for any celebration. The following party planner primer has been developed to help make your preparations simple and your party a success!

Getting Started
As you begin to plan your party, consider the following questions before deciding on location, guests, food and entertainment. If you’re hosting with others, be sure to get together well ahead of time and decide the responsibilities. Plan a final meeting closer to the party to make sure you’ve covered everything.

A Casual or Formal Occasion?
A holiday party with friends and family? A gathering of extgended family? A Superbowl game? A baby shower? A birthday celebration? The occasion is the starting point that will set the tone for your event.

When and Where?
Will the party be at your home, a rented room, a freiend’s house or a neighborhood park? What time of year is the event? What time of day? Indoors or outdoors? The location and setting will help you decide how many people to invite.

Guest List
Your closest friends? Your relatives? Your co-workers? Are your guests adventurous or conservative? Are they health conscious? Any vegetarians? What are the ages? Will there be children included? The number of guests and their preferences will lead you to the right menu selections.

What’s The Budget?
The amount of money you plan to spend will help determine the number of guests and an appropriate menu. Whether you’re serving coffee and dessert or an elaborate five-course dinner, there are many options available to fit any budget.

Invitations?
A small, informal get-together among friends may simply require a phone call or e-mail. A lager or more formal gathering usually calls for a printed or handwritten invitation. Be sure to include the essentials: occasion, date, time, location, attire and response required. “R.S.V.P” ensures a response, while “Regrets only” may result in a less accurate head count.

Menu Selection
The next step is selecting your menu. Watching a game with a few friends lends itself to drinks and snacks. A seated dinner should begin with a salad or appetizers, followed by a main course and dessert. A larger gathering may call for a buffet-style meal or heavy hors d’oeuvres.

Plan The Main Course First
A standing rib roast or smoked turkey is perfect for a seated dinner. If it’s a picnic, perhaps custom subs and buffalo-style chicken wings are the way to go. For heavy hors d’oeuvres, try a selection of platters, such as fruit and cheese or a round pumpernickel with spinach dip.

Make Sure Flavors Go Together
Be sure to balance the meal with strong and mild flavors. A strong main dish needs a mild side, while a boldly flavored side can complement a subtle main dish. A rich, heavy meal calls for a light dessert and visa versa.

Mix Up The Temperatures
Serving foods at a combination of temperatures will not only free up your oven but will also add variety to your menu. Mix cold platters with warm tasty foods. You might even add items served best at room temperatures like some delicious mini danishes and rugalach.

Consider The Time of Day and Year
A late-night party calls for smaller portions than a 7 p.m. gathering. Season and location are also important factors. Chili wouldn’t be appropriate on a hot summer day, nor would ice cream on a cold, winter night.

Calculate Serving Sizes and Portions
Ordering and purchasing the right amount of food is one of the trickiest parts of entertaining. As a rule of thumb, always plan for a little more than you think will actually be consumed. A few leftovers will give you something to enjoy after the party. Taking your guests’ preferences into consideration, use the following guide to calculate how much food to serve:

Per Person:
Appetizers: 4 to 5 per/hour
Fruits/Vegetables: 1/2 - 2/3 cup
Meat/Poultry/Seafood: 4 to 8 ounces, uncooked
Side Dishes: ½ cup, per side dish
Salad: 1 to 1-1/2 cups
Sauces/Dips/Dressing: 2 to 3 tablespoons
Soups: ¾ to 1 cup

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The following video, Lucy & Ricky have dinner with Tallulah Bankhead, courtesy of You Tube.

Chef’s Secret's

As in every trade, the master tradesman has his or her secrets that set them apart from everyone else. Learning the basics will get the job done, but learning the secrets of the trade gets the job done effortlessly and often times better. Seldom can we pry these secrets from the masters. They are usually passed down to a favorite apprentice upon retirement, or subliminally slipped to them, kind of like the coming-of-age thing.

But as with all good secrets, some just leak out and the wary ear takes note. This knowledge is a wonderful tool. It allows us to expand our horizons, broaden our own expectations, and many times dazzles our counterparts and peers. It is the feeling of pride you get lifting the holiday meal from the oven, the aroma drifting from room to room, and the contented faces of your guests at meal’s end.

Knowledge is the weapon that turns so many ingredients into that succulent meal or dessert. Adding a dash of this and a dash of that at just the right time, at just the right temperature, can make the difference and turn that same old turkey dinner into a holiday feast. It is that one secret ingredient you added to your dessert that made it not just good, but outstanding.

Wandering down this path of taste-tempting delights, keep a wary ear to the ground. There is no telling what secrets will slip. It is no matter what culinary path you choose to follow—baking or BBQing, burgers or soufflés—there are always secrets ‘round the corner. You may even develop a few of your own to pass along. Grandmothers are a tremendous source of culinary secrets that have teased the palates of families for generations.

Some Chef’s Quick Tips:

• Easily peel tomatoes by first putting them in boiling water then removing them again immediately. Let stand for 1 minute, then quickly put them in cold water.

• "The Royal French Fry" Want great gourmet French fries? Here is the secret. Allow crinkle-cut potatoes to stand in ice cold water, in the refrigerator for 1 hour before frying. This hardens the fries so they do not absorb as much fat during frying. Dry thoroughly before frying. Then fry them two times. Fry them for only a few minutes the first time. Then dry them well, dust them with a small amount of flour and fry them until they are a luscious golden brown.

• Tired of waiting for that baked potato? Potatoes bake faster and the skins do not crack if you oil or rub the skin with butter rather than wrapping in tin foil. You can also insert an aluminum nail in them, which will also speed the cooking time by 15 minutes. For one of the fastest ways, just boil them for 10 minutes and then place them into the oven.

• Both onions and potatoes have a tendency to give off natural gases. That is why you should never store them together. The potatoes become soft and rot.

• Want some sexy potatoes? Potatoes loved to be stored in pantyhose. All you do is cut a leg off a pair of pantyhose, drop the spud in, then hang it up in a cool, dry place.

• Here is a way to add a little zest to your stir-fried vegetables or salads. Just add some radish leaves; they are not as spicy as the radish itself.

• Beat egg whites in a way to always trap the most amount of air. Do not over-beat or they become dry and can cause a collapse.

• Want easy to peel hard-boiled eggs? Just add salt to water when boiling.

• Create great deviled eggs. Keep the yolks centered by stirring the water while cooking the eggs.

• Did you know that you can use cottage cheese in place of sour cream for making dips? Just blend it in the blender until it is creamed.

• Cottage cheese lasts longer when stored upside down. When you open cottage cheese, spores enter from the air and live on the oxygen layer in the container. Turning it upside down allows it to fall to the top, eliminating a percentage of the oxygen layer. Spores do not grow as fast, and the cottage cheese can last 7-10 days longer.

• Add sour cream to hot recipes just before serving. If you need to reheat a dish containing sour cream, reheat it slowly so the sour cream does not separate.

• The best way to cut cheese is with a dull knife, especially if you warm the blade first.

• After flouring a chicken, chill it for 1 hour so the coating will adhere better during frying.

• All poultry should be cooked to a center temperature of 185 degrees F.

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The following video, Chef To Chef, courtesy of You Tube.

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Slow Food Is Good Food

It seems all we do today is run, and nothing will trim your kitchen hours like a few exciting recipes you can put together in just minutes with a crock-pot. Whether it is for last minute guests, to culminate a hectic day, or something quick before the PTA meeting, you will find a crock-pot to be your new best friend.

Other great healthy meals prepared with a crock-pot can save hours slaving over a hot stove. A quick blend of assorted ingredients, a flick of the switch as you leave for work, and— “voila”—a meal fit for a king is waiting as you enter the door. It is almost as good as having your own personal chef. The crock-pot is great for stews with all the week’s leftovers, too!


Two Quick Crock-Pot Recipes:


Sweet and sour Chicken
8 boneless, skinless chicken breasts
1-8 oz. bottle Catalina salad dressing
1 envelope dry mix onion soup
10 oz jar apricot preserves

Place chicken breasts in your slow cooker. Pour remaining ingredients on top of chicken. No need to mix. Cover and cook for 6 to 8 hours on low.
Makes 6 to 8 servings.

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Beef and Gravy
2 pounds stew beef
1 teaspoon salt
1/2 teaspoon black pepper
1 cup flour
1 teaspoon paprika
1 teaspoon onion powder
4 tablespoons oil
1 can cream of celery soup
1 can cream of mushroom soup
2 cups water
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce

Cut stew beef into cubes. Combine flour, salt, pepper, paprika, & onion powder. Coat beef cubes with flour mixture. Brown beef in 4 tablespoons oil & place in crock-pot. Pour the remaining ingredients over beef in crock-pot. Stir. Cook on low for 8 to 10 hours.

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The following video, Crock Pot slow Cooker TV ad, courtesy of You Tube.

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Order 7001 Fogotten Secrets of the Ages Today in Time For The Holidays! 7001 Forgotten Secret's of the Ages is a marvelous potpourri of history, facts, secrets and trivia all about food. Beginning with the history of food, this is one book that will keep all trivia buffs and information seekers busy for years to come!

Loaded with information 'from soup to nuts', secrets known throughout the ages are rediscovered to preserve for generations to come. Here you will discover all cooking and baking secrets; unusual food facts you will use everyday to save yourself time, money and aggravation; current nutrition facts and health tips; how to make children interested in eating healthy Plus important food safety information that restaurants and grocery stores are not telling you.

Also included are recipes for the most casual barbeque to the most formal dinner parties; theme party ideas, and even what was served in the Victorian days! Easy and fun to read format with an index, 7001 Forgotten Secret's of the Ages is a true treasure! It also makes a great gift for anyone on any occasion.

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How To Shop For A Turkey

When purchasing a whole turkey, turkey parts, or any type of turkey product, it is important to read the label to ensure that you are selecting a product that fits your requirements. Whole turkeys sold in food stores are inspected by the USDA, so you can be sure that the turkeys are safe and of good quality. Look for the USDA stamp on the label.

The youngest turkeys have the most tender meat. Most commercially produced turkeys are young turkeys, so the meat is usually always tender if the turkey is rated Grade A and if it is cooked properly. The youngest turkeys that are available, usually less than 4 months old and under 8 pounds in weight, are labeled fryer/roasters and have the most tender meat of all.

The designation of the turkey being male (tom) or female (hen) may or may not be found on the label because it has nothing to do with the tenderness or overall quality of the bird. The main difference is that a tom turkey ready for market is larger than a hen.

Turkey processors and food stores use several different dating methods to ensure that the consumer receives a product that is fresh and safe to eat. The dating methods are described below.

Turkey Dating Methods

Sell By
A whole turkey or turkey product that has the words, "sell by", followed by a date stamped on the package, indicates that the food store may display the product for sale until that date and the consumer should purchase the turkey or turkey product before the date expires. The turkey is still safe to use for another one or two days beyond the sell by date.


Best if Used By or Best if Used Before
A product with the words, "best if used by" or "best if used before", followed by a date, indicates that the optimum flavor and quality can be enjoyed if the turkey is prepared before the date expires. The date does not indicate that product is unsafe to eat after the expiration date.


Use By
A whole turkey or turkey product with a "use by" date stamped on the package indicates the final date that the product should be used.

Note: If you decide to freeze a fresh turkey after purchasing it, the expiration dates are meaningless because the product is no longer perishable while it is frozen. The date stamped on the package can serve as an indication of the time period that the turkey was purchased so that it can be used within the recommended limits for freezing.

The label on fresh and frozen turkey will also show the nutritional information. The nutritional information will include the recommended serving size, calories, fat and cholesterol content, and a list of the nutrients including vitamins and minerals. As required by the USDA, the label will contain helpful information pertaining to food safety and proper handling. Cooking instructions are also included.

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This recipe is perfect for those people who just are not sure how to tell when poultry is cooked thoroughly but not dried out. Give this a try.

BAKED STUFFED Turkey 6-7 lb. 1 cup melted butter 1 cup stuffing 1 cup uncooked popcorn salt/pepper to taste Preheat oven to 350O. Brush turkey well with melted butter, salt and pepper. Fill cavity with stuffing and popcorn. Place in baking pan in the oven. Listen for popping sounds. When the turkey's backside blows out the oven door and flies across the room, the turkey is done.

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Inspection And Grading
The USDA (United States Department of Agriculture) inspects turkeys for quality. The USDA seal can be found on the package, ensuring that the turkey has passed inspection and is suitable for human consumption. Most turkeys sold in food stores are des ignated "Grade A", meaning that they are of the highest quality. Grade A turkeys have no surface damage such as broken skin, tears, bruises, or cuts and all pinfeathers have been removed. There are no broken bones and the bird is plump and has a pleasing shape. Turkeys that do not receive a Grade A seal are still safe to eat, but their appearance and overall quality may be less than ideal. The other grades given to turkey, as well as other kinds of poultry are Grade B and Grade C.

Poultry is graded according to the following criteria:

• Conformation (proportion of meat to bone)

• Fat coverage

• Fleshing

• Absence of pinfeathers

• Absence of damage, including cuts, bruises, and broken bones

Look And Feel
Inspecting and feeling fresh turkey can provide information not found on the label. Look for indications that the whole turkey or turkey pieces have been stored at improper temperatures. Fresh turkey pieces can be squeezed or pressure can be applied to the package to feel for signs of freezing. Look for ice crystals forming on the bottom tray of the packaging or along the wings and edges of the pieces, which indicates that the turkey has been stored in temperatures that are too cold. Partial freezing is not harmful in terms of wholesomeness, but it will not extend the "sell by" date.

It is also important to be aware of whole turkeys or turkey pieces that are stacked too high in open refrigerator cases in a food store. The turkeys at the top of the pile will not be chilled to the proper temperature because they are above the proper storage level of the refrigerator case. This can result in the growth of bacteria especially if the temperature rises above 40°F, which will greatly decrease the time period that the turkey is safe to eat.

A similar problem occurs with frozen turkey that is stacked too high in an open freezer case in a food store. The turkeys on the top may be above the freezing line of the freezer case, which results in the turkeys being stored in temperatures that are inadequate for proper freezing. A frozen turkey should be rock hard and show no sign of freezer damage.


Quantity To Buy
If you are unsure of the quantity of turkey to purchase according to the number of guests you will be serving, it is always a good idea to allow for 1 pound of uncooked turkey per person when purchasing a whole turkey. This is a fairly accurate quantity per person, allowing for smaller appetites as well as extra helpings for larger appetites.

It is also important to keep in mind that a larger bird is a better value. Larger turkeys have more meat in relation to the amount of bone and cartilage. With that in mind, allow for up to 1 pound per serving when purchasing a turkey of less than 12 pounds and allow up to 3/4 pound per serving when purchasing a turkey weighing over 12 pounds.

© 2007 Judi Lynn Lake. All Rights Reserved Worldwide.

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Order, 7001 Forgotten Secrets of the Ages Today on Amazon.com

Order in Time For The Holidays! 7001 Forgotten Secret's of the Ages is a marvelous potpourri of history, facts, secrets and trivia all about food. Beginning with the history of food, this is one book that will keep all trivia buffs and information seekers busy for years to come!

Loaded with information 'from soup to nuts', secrets known throughout the ages are rediscovered to preserve for generations to come. Here you will discover all cooking and baking secrets; unusual food facts you will use everyday to save yourself time, money and aggravation; current nutrition facts and health tips; how to make children interested in eating healthy Plus important food safety information that restaurants and grocery stores are not telling you.

Also included are recipes for the most casual barbeque to the most formal dinner parties; theme party ideas, and even what was served in the Victorian days! Easy and fun to read format with an index, 7001 Forgotten Secret's of the Ages is a true treasure! It also makes a great gift for anyone on any occasion.