THE VIRGINIAN-PILOT
Copyright (c) 1994, Landmark Communications, Inc.
DATE: Thursday, August 11, 1994 TAG: 9408060095
SECTION: FLAVOR PAGE: F1 EDITION: FINAL
SOURCE: BY BETTY DOUGLASS, SPECIAL TO FLAVOR
LENGTH: Short : 47 lines
WHEN SUMMER guests come calling, don't be caught with your refrigerator empty.
If you plan now, you can pull a from-scratch, make-ahead meal right from your fridge or freezer. Your guests will think you're a culinary whiz - and you can sit back and enjoy the compliments.
How much you prepare ahead depends on your cooking skills, the amount of refrigerator and freezer space you have, and the time you want to spend in the kitchen.
Dishes that are prepared and refrigerated usually will be good for 24 to 48 hours. Meals that are cooked and frozen should be used within six to eight weeks for best quality.
Select breads and desserts that can be made a week or two ahead and frozen. Fruits and vegetables can be partially or wholly prepared a day ahead or early on the day of your guests' arrival.
I like to serve side dishes of vegetables and fruits at room temperature, which saves a lot of last-minute cooking.
The way to success for a company meal is organization, planning and lots of preparation. Rely on foods that are readily available and allow time for shopping and leisurely preparation.
Inside, you'll find a slew of recipes to prepare in advance. Some can be frozen and stored for a week or more. Others are made a day or two ahead, refrigerated and reheated, or served chilled or at room temperature.
The recipes are timed to summer and early-fall entertaining. And they make for casual but elegant meals. MEMO: Betty Douglass is a free-lance food writer and home economist in
Portsmouth. All recipes in this article have been kitchen-tested by the
author.
ILLUSTRATION: Color staff photo by Joseph John Katlowski
Summer Rice Salad with Goat cheese dressing makes a great side dish.
The salad can be made a day ahead.
by CNB