ROANOKE TIMES
Copyright (c) 1995, Roanoke Times
DATE: Wednesday, December 6, 1995 TAG: 9512060095
SECTION: EXTRA PAGE: 8 EDITION: METRO
SOURCE: ALMENA HUGHES FOOD EDITOR
'Tis the season for potlucks, gatherings, get-togethers and other occasions that require transporting foods.
Pyrex recently introduced a great new way to get foods from one location to another - intact and at the right temperature. It's cookware - available in a 3-quart oblong baking dish, 41/2-quart bowl or 2-quart casserole, all with covers - that fits into a no-spill, zippered nylon insulated carrying case that also accommodates thermal packs to keep the food hot or cold for up to two hours. Nice little extras of the systems, which retail for about $30, are the name tags and no-tilt handles on the cases.
So let's say that you're either attending or hosting one of these portable-foods affairs. Lora Brody, author of "The Entertaining Survival Guide - A Handbook for the Hesitant Host" (William Morrow & Co. Inc.) offers some tips to help make the soiree a success.
If you'll be a guest, ask the host if there's something he or she would prefer to have you bring.
If you're the host and someone asks what to bring, be prepared to tell them. Be specific; otherwise, you might end up with nine desserts and a bowl of dip.
The food should be easy to serve, especially if you'll be dining buffet style.
The food should be easy to eat, again especially if you won't be sitting at a table.
Fork-only or finger foods are good for portable-foods occasions. Avoid things that require both a knife and a fork. Soups and other sloshy foods also are better for eating while sitting at a table.
This is not the time to try out new recipes; do your testing before the big shebang.
Don't serve weird foods. Easily recognized foods, alone or in simple combinations, will appeal to a broader range of diners. Also, remember that children - if they'll be attending - are notoriously finicky eaters, and some guests may have restricted diets.
Try to include both meat and nonmeat dishes, as well as some low-calorie and fresh fruit and vegetable selections.
If possible, bring the dish at the temperature at which it should be served, or use one that can be served at room temperature.
Bring any necessary condiments or side items needed, such as crackers, chips or bread.
If you're supplying appetizers, arrive early or drop them at your host's earlier in the day.
Bring your own serving dishes and utensils. Use disposable wares or put your name and address or phone number on your dish if you'll leave it but want it returned later.
Make the dish visually appetizing. A few sprigs of parsley or dill, a sprinkle of paprika, some citrus-fruit wheels, carrot curls or radish roses can do a lot to whet the "eyepetite."
Brody, who says you should have at least 15 minutes before the party's start time to just relax and get ready to enjoy yourself, also wrote "The Kitchen Survival Guide." In her new book, she covers just about all facets of entertaining, from menu planning and recipes, to budgeting, creating guest lists, shopping, cooking, cleaning, hiring help and what to do when even your best-laid plans go awry.
She offers suggestions for various types of entertaining, including dinner parties, buffets, open houses, outdoors, in restaurants, themed parties and, of course, potlucks.
Personally, I love the hodgepodge of potlucks. Everyone puts their best food forward, and you get to sample an assortment of treats without overdoing any of them. And, if you're really lucky, just as diverse and interesting as the dishes on the table are the people who prepared them.
recipes for:
LINEBACKER LASAGNA
CAMPBELL'S GREEN BEAN BAKE
HEALTHY CHOICE HOLIDAY GREEN BEAN BAKE
CHEESE CRACKERS
LENGTH: Medium: 91 linesby CNB