Foods and festivities are among the many pleasures of the holiday season. The successful holiday gathering is a harmonious blend of organization and flair with everyone thoroughly enjoying the occasion – including you.
Advance planning is the key to a successful party. Guests are more likely to be available when notified early. Also, there is more time for shopping, cooking ahead and freezing, getting your house ready and all other aspects of entertaining. Send invitations to each guest with details such as the date, time, place, directions, and type of party or occasion. You may want to generally suggest appropriate attire such as casual or dressy. It is always a good idea to ask guests to RSVP so you will know how much food to prepare for the gathering.
Carefully select the menu for the occasion. Factors affecting your choices will include your time and budget, number of guests, their food and beverage preferences, type of gathering and oven, refrigerator and freezer space.
After you have chosen the menu picture it on a plate and ask yourself these questions: Does it offer variety in color, flavor, texture and temperature? Does the menu give guests some healthy alternatives? Is it attractive and appropriate for the season?
It is not necessary to sacrifice quality, quantity and appearance to cut costs. Consider these alternatives. Substitute punch for soft drinks; serve hors d' oeuvres instead or a full-course meal; have a brunch or luncheon rather than a dinner party; incorporate grocery specials and seasonal foods into the menu, and borrow rather than rent extras such as glassware, serving pieces, tables and chairs.
Take an inventory of table linens, serving pieces, flatware, glassware and other necessary items to be sure they are adequate and clean.
Make a checklist of how much time it will take to prepare for the party. List those foods that can be made in advance and refrigerated or frozen. The week of the festivity, make a day-by-day agenda and an hour-by-hour schedule for the day of the event.
If you cannot gracefully handle everything alone, ask a family member or friend to help you or hire an experienced person. A host trying to cope alone may have problems with the myriad of entertaining responsibilities including preparing food, pouring punch, serving beverages, clearing tables and cleaning up.
Lastly, relax and enjoy the party. If you are having fun, your guests will, too. Try this great KY Proud Recipe for a new twist on twice baked potatoes!!
Smashed Potatoes
6 large baking potatoes
1½ cups sliced, fresh mushrooms
4 green onions, thinly sliced
Cooking Spray
6 ounces fresh spinach
tablespoon canola oil
teaspoons Dijon mustard
¾ cup light sour cream
1 cup 2% Cheddar cheese, shredded
½ teaspoon salt
½ teaspoon black pepper
Preheat oven to 400 degrees F. Wash and dry potatoes. Spray the skins with cooking spray and pierce potatoes in several places with a fork. Place on a 13- by-18-inch baking sheet. Bake until tender, about 1 hour. Wash mushrooms, green onions and spinach. Heat oil in
a skillet over medium-high heat. Add mushrooms and sauté for 6 minutes. Add the green onions and fresh spinach, sauté for 1 minute. Slice off the top inch of each potato, leaving a ¼ inch border around the edge. Scoop out the flesh into a mixing bowl and mash. Add mushroom mixture, Dijon mustard, sour cream and ½ cup cheese. Mix well and season with salt and pepper. Scoop mixture into potato shells and sprinkle with the remaining cheese. Return the potatoes to the baking sheet and bake until heated through and golden brown on top, about 20-25 minutes.
Yield: 6 servings
Nutritional Analysis: 410 calories, 9 g fat,
4.5 g saturated fat, 20 mg cholesterol, 400 mg sodium, 70 g carbohydrate,
9 g fiber, 4 g sugars, 15 g protein.
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Contact Lora Pullin, Extension Agent for Family and Consumer Sciences in Greenup County at 606-836-0201 or lora.pullin@uky.edu. (Source Sandra Bastin) Educational programs of Kentucky Cooperative Extension serve all people regardless of race, color, age, sex, religion, disability, or national origin.
