Conference turris::cooks

    dont' you love this file?  you have come to the right place for help
    with a party.  there is already several notes on this subject, from
    appetizers to small party, need help! (originated by the one and only
    carlajeanne!) but seriously, i did a directory/title of parties, which
    you might try doing.  some of the things you will find there are as
    follows:
    
    141, bout appetizers
    291, bout wings specifically
    1362, bout appetizers
    2191, small party, need help!
    2447, party recipes
    333, chinese chicken wings
    1005, same as above
    
    and there is more.  but check with these first, specially my note (but
    i am probably partial)!  you could do a taco salad, which is nice and
    different from the usual tossed version.  also, fondue's are in again,
    specially with this time of year.  baked beans would also go nicely,
    and are easily prepared in a crockpot.  just remember to be weary of
    heavy spices, as some people cannot eat them, along with trying
    different recipes that you have not heard results or opinions about
    first. 
    
    i have not heard of a chicken wing recipe with russian dressing and
    marmalade, however, i have heard of grape jelly and chili sauce for
    hotdogs!  sounds gross but the ingredients mix very well together.  i
    have also heard of many many marinades with french (the orange french)
    dressing as a base.  if you find your recipe outside of this file,
    please post.  
    
    enjoy noting, and your party.  please let us know how it turned out!
    
    cj

    How about Quiche or pigs in a blanket.
    
    Joyce

    Try putting this in a blender:
    
     1 bottle of Wish Bone Italian Dressing
     1 envelope of Lipton Onion Soup Mix
     1 jar of apricot preserves 
     1 dash of worcestershire sauce
    
     Double the ingred...if you are cooking alot of wings...also cook
     in a throw-away cookie sheet....they are a bit messy (need lots
     of napkins but worth the mess)....as far as temp....I start them
     @ 300 for about an hour make sure to turn and baste them once in
     awhile.
                                                        

    Correction....not worcestershire sause but soy sauce...sorry
    

    Note .3 sounds almost like the recipe my friend gave me.  It was
    Russian Dressing (instead of Italian)
    Lipton Onion Soup packet
    Orange Marmalade (instead of apricot preserves)
    
    They both sound similiar, but your recipe sounds better!
    
    Thanks.  Keep the responses coming!!
    
    Linda

    IF YOU ARE TALKING ABOUT THE CHICKEN WINGS LIKE "BUFFALO STYLE WINGS"
    USE:
    
    BAR-B-QUE SAUCE (ANY BOTTLED)
    TABASCO SAUCE (TO TASTE)
    WORCHESTERSHIRE SAUCE (TO TASTE)
    IF YOU LIKE A LITTLE SWEETNESS, ADD HONEY TO TASTE..
    
    I AM SURE YOU CAN TELL THIS WAS A HOMEMADE RECIPE BUT IT IS QUITE GOOD
    FOR THE SPICY KIND....
    

    IT'S SUMMER HERE AND THE MIND TURNS TO SUMMER DISHES. THE FOLLOWING IS
    A BIT OF TROUBLE BUT IT CAN BE PREPARED IN ADVANCE.
    
    IT IS BASICALLY THE ITALIAN VITELLO TONNATO (TUNA VEAL) WHICH IS A
    GREAT ITALIAN ANTIPASTO
    
    CAREFULLY AND SLOWLY ROAST A NUT OF VEAL. IT MUST BE KEPT MOIST SO
    ROAST IN FOIL VERY LOWLY AND ALLOW TO COOL IN THE FOIL.
    
    PREPARE A MAYONAISE, SORRY THE TYPE IN A JAR JUST WILL NOT DO. USE AN
    EGG YOLK, BLENDED WITH A LITTLE MUSTARD, DRIP IN SOME VERY GOOD OLIVE
    OIL (EXTRA VIRGIN) AND MIX. USE A WHISK, WHICH MAY BE ON A POWER MIXER,
    BUT NOT A BLENDER. WHEN THE OIL IS INCORPORATED ADD A LITTLE MORE,
    ENSURING IT INCORPORATES WELL, FINISHING WITH A STEADY FINE STREAM
    UNTIL A THICK MAYONAISE IS ACHIEVED.
    
    TAKE SOME CANNED TUNA, DRAIN IT BY CRUSHING IT INTO A FINE SIEVE, THEN
    BEAT THIS INTO THE MAYONAISE. ADD TO THAT SOME DRAINED CAPERS (SQUEESE
    OUT THE VINEGAR FIRST). CUBE THE VEAL INTO BITE SIZE PIECES AND SERVE
    WITH THE MAYONAISE POURED OVER, GARNISHED WITH PARSLEY.
    
    YOU CAN SERVE THIS WITH A SALAD OF WINTER GREENS, OR AS BITE SIZE
    PIECES WITH TOOTHPICKS
    
    STUART
    

    I have had numerous parties and feel that the best food to serve are
    appetizers.  Most can be prepared ahead of time - you have more of a
    variety and therefore there is something for everyone and it's easier
    on the person giving the party.
    
    Some of things I have served are:
    
    Black olives stuffed with a mixture of cream cheese, Hidden Valley
    Ranch dressing and sprinkled with paprika:
    
    Dolmaithes (Grape leaves stuffed with a mixture of hamburg/lamb,
    tomatoes garlic and rice):
    
    Devils on horseback (Chicken livers wrapped in bacon).  Excellent
    recipe - from Martha Stewart....even for liver haters...it's THAT
    good:
    
    Empinada's (a mixture of hamburg, tomatoes, garlic and cheese wrapped
    in dough ... I use Pillsbury Crescent rolls:
    
    Swedish Meatballs:
    Deviled Eggs:
    Shrimp wrapped with a piece of priosutto ham:
    Cocktail hot dogs cooked in a jar of grape jelly and a jar of cocktail
    sauce:
    Cocktail hot dogs cooked in a HUGE jar of ketchup and 1/4 cup whiskey:
    Meatballs cooked in a HUGE jar of ketchup and 1 can beer:
    Bull Run dip:
    Hot Artichoke dip with Nacho Chips:
    Angels on Horseback (Scallops wrapped in bacon):
    Pepperoni Bread:
    
    ...and many more.
    
    If anyone wants any of the recipes, just let me know.
    
    Marilyn
    
    

    Try the wings recipe that in in note 1050.2.  I have made them several
    times and they are a big hit for munchies at a party.  I let them sit
    overnite in the sauce and they also usually take a bit longer than
    the 1 hour the recipe states.
    
    Another hint, if you are making more than the recipe calls out the
    sauce quantity that is called out in this recipe seems to be enough
    to do about 5 pounds of wings.
    
         Judie
    
    

    Presentation makes anything taster better - don't put all your goodies
    out at once, leave some items to bring out at various times throughout
    the party.  This is easier on you, too!  Also, if you use giant serving 
    platters, you may need to occasionally move what's left to smaller 
    platters, change any lining napkins that are greasy, replace any spoons 
    or servers that have gotten gunky, etc.  No matter how good the food was 
    at the start, it's unappetizing to look at a cannibalized table - late 
    arrivals won't touch it, and everyone else is reminded just how much 
    they already ate!  Stow the used platters outside or under the bed or
    in the garage until after the party's over.  Have plenty of ashtrays so
    no one picks up what they think is a beer but really has become an
    ashtray - yuk!  If you're using plastic cups with a keg, tie an
    indelible marker by the tapper and have everyone put their names on
    their cups - ever try to identify *your* cup among 60 others that are
    exactly the same?
    
    Terry