One variation on this concept is a “Participate and Enjoy” party. A menu is created by the host/hostess. The recipes are typed out and given to the participating guests. This is usually done about two weeks before the event date. Each person has an assigned part of the menu, as well as the recipe to use. Sometimes they can be traditional, stand-by recipes or it can even be more fun with “new”, never tried, and just found in your favorite magazine type of party. This also gives you the advantage to test these recipes or better yet to taste them without all the work.

Your Participate and Enjoy party will be the full-course variety. Someone will make the punch, the appetizers, salad, hot bread, vegetables, main course, dessert, and beverages. If you invite more guests, then your snack food, fruit, or pasta courses can be included. It is a fun way to have a party, a great way to taste new recipes, and a lot of fun for those participating because no one really knows the outcome.

Also, a nice side note is to have the recipes typed out in a small “memory” booklet featuring each recipe used, who made, and a space for thoughts and comments. Whenever
anyone rereads their “take home” gift, they not only have great recipes, but a lot of fun remembering this special kind of party.

Here are a few recipes to get you started:

*****

SEAFOOD DELIGHT

1 8-oz. carton dairy sour cream

1/2 cup mayonnaise

1 tbs. parsley, finely chopped

1 tsp. lemon juice

1 tsp. Worcestershire sauce

1/2 tsp. white onion, finely chopped

1 pkg. imitation crab meat

1 pkg. salad shrimp

Dippers: celery sticks, green onions, green/red pepper strips, cauliflower, broccoli, cherry tomatoes, torn pieces of rye bread, butter-flavored crackers

In a bowl, blend the sour cream, mayonnaise, parsley, lemon juice, Worcestershire and onion.

Flake apart the crab meat into small pieces. Rinse and dry the salad shrimp. Stir the crab
meat and shrimp into the dressing mixture. Chill for about 2 hrs. Serve on a plate surrounded with your choice of vegetable dippers or crackers.

*****

STRING BEAN MEDLEY>br>
1/2 lb. hickory or maple-flavored bacon, diced

2 lbs. fresh picked young green beans, washed, trimmed, but left whole

4 red-skinned new potatoes, unpeeled, and cut into small cubes

1 large onion, sliced thinly

1/2 tsp. salt

1/4 tsp. fresh ground black pepper

1 tbs. fresh summer savory or 1/2 tsp. dried

1-12 cups chicken stock, preferably home-made but canned will do

1/4 cup chopped

Everyone feels they have contributed to the party, they take home a great gift they use over and over again, and you will have had the opportunity to try a dozen different recipes, while only preparing one. Not a bad compromise!

ENJOY

©Arleen M. Kaptur 2002 April

About the Author

Arleen Kaptur has written numerous articles, e-books, and the novel:
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Websites:
http://www.arleenssite.com
http://www.Arleens-RusticLiving.com
http://www.webspawner.com/users/rusticliving