Entertain Wi Fay Strickler, Berks County Extension home economist, presents a Veggie Decorated Tree as an appetizer. LOU ANN GOOD Lancaster Fanning Staff Make holiday entertaining less stressful with some pre-party plan ning. Do as much as possible ahead of lime. How many guests will you invite? Will it be a sit down meal, a buffet, or dessert only? Another version of the veggie pizza i* Patchwork Veggie carol Uleh Inserts votive “Pop this bath coverup over your child arid snuggle or let Pizza demonstrated by Mary Nicholson at the Holiday Feat, candles inside carved out them run," said Julie Wegelin. For more “no-fit” ideas, turn Harrisburg. apples and oranges. to page 83. Make a list of foods to prepare as well as dishes and utensils needed. How will you arrange the table? Do shopping well in advance. Prepare as many dishes as possible in advance. Remember, people tend to eat more when it*s cold and drink Ease And S * > V The punch bowl is often a place where guests gather during holiday entertaining. Make it an eyecatching centerpiece by placing the bowl Inside a holiday wreath arranged with fresh fruit. mote when it’s hot A festive atmosphere can be induced by lighting lots of candles. Insert votive candles inside apples and oranges and set one at each place setting or group together in a bed of greens. Don’t limit your serving dishes to china and crystal. Serve dip in hollowed-out bell pepper cups or in a hollow-out bread round. Unless otherwise marked, the following recipes and ideas ate from Mary Nicholson, Marg Male horn, and Carol Ulsh who taught a workshop at the Holiday, Fcst sponsored by five county exten sion offices, from Seasonal Sur prises taught by >Fay Stickler, Berks County home economist; and from LcticSchadlcr, Lebanon County extension home economist. CHICKEN BAGELS 12 mini bagels 2 cups chicken salad 1 red onion 1 apple Sliced almonds Split mini bagels in half and toast Top with your favorite chicken salad and sprinkle with finely chopped red onion. Top each bagel half with apple wedge or toasted sliced almonds. CITRUS BERRY CREAM PUNCH 2 packages (10 oz.) frozen strawberries in syrup, thawed 1 can apricot nectar or pineapple juice, chilled 1 quart each vanilla, strawberry ice cream 2-liter bottle ginger ale, chilled Puree strawberries. In large punch bowl, combine puree and nectar. Before serving, top with scoops of ice cream. Add ginger ale. Garnish as desired. Serves 20. Audra Wood Lancaster Co. Dairy Princess le 4*. CINNAMON APPLE FROSTY 16-ounces vanilla-flavored yogurt 6-ounce can frozen apple juice concentrate '/• teaspoon cinnamon '/• teaspoon nutmeg 3 ice cubes Place all ingredients in blender container; cover. Blend until smooth and frothy. Serve immedi ately in tall chilled glasses. Serves 3. Audra Wood Lancaster Co. Dairy Princess (Turn to Page B 6)
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