Easy entertaining: date with a dish - Recipe

Ebony, April, 2002 by Charlotte Lyons

Whether you are having a small intimate dinner or a lavish party, the party always starts and finishes with food. Deciding on a menu is very important. The key is to keep the menu simple. Be flexible. Relax and enjoy your party. Plan so that you can enjoy the event as much as your guests. With some simple planning and advance preparation, anyone can create a memorable and enjoyable occasion. Here are some creative dishes to help make your party a success.

Helpful Tips And Hints

* Pick a date and number of guests.

* Get things done that do not involve food, such as invitations, house cleaning, decorations. Check your china and silverware, etc.

* Plan your menu and make a food plan. Decide which items can be made ahead.

* Check your staples to see what you have on hand and what ingredients you need to buy.

* The day before the party, set your table and lay out all serving pieces and utensils so that you won't have to hunt for anything or wash infrequently used items.

* Make sure your appetizers are prepared about 15 minutes before your guests are due.

Glazed Cornish Hens

2   tablespoons dijon mustard
1/3 cup bourbon
1   tablespoon vegetable oil
3   cloves garlic, minced
3   tablespoons honey
1/4 teaspoon ground ginger
1/4 teaspoon paprika
1/4 teaspoon crushed red pepper
    Salt and pepper to taste
3   cornish hens, split in halves
    (about 1 1/2-pounds each)
3/4 cup chicken broth
1   tablespoon cornstarch
2   tablespoons brown sugar

Mix together mustard, bourbon, oil, garlic, honey, ginger, paprika, crushed red pepper, salt, and pepper in small bowl. Place the hens in shallow glass dish or plastic food-storage bag. Pour marinade over hens; cover or seal. Place in refrigerator for at least 6 hours or longer, turning occasionally. Remove hens from marinade, and transfer marinade to small saucepan. Heat oven to 400 degrees. Place hens skin-side up on lightly oil baking pan. Bake until hens are lightly browned, 25 to 30 minutes.

Meanwhile, combine broth and cornstarch in small bowl; stir in brown sugar. Heat reserved marinade to boil, and continue boiling for 3 minutes. Slowly stir broth mixture and continue stirring until thickened, about 2 minutes. Brush hen with thickened marinade and continue cooking until hens are done, about 10 minutes. Serve with additional sauce.

Yields 6 servings

CALORIES 789, TOTAL FAT 41.1G, CHOLESTEROL 248MG, CARBOHYDRATE 14G, FIBER 0.2G, PROTEIN 78.7G, SODIUM 1,147 MG.

Caribbean Shrimp And
Mango Salad

1   pound medium shrimp,
    cleaned and deveined
    Salt and pepper to taste
2   cloves garlic, finely chopped
2   tablespoons vegetable oil
1   15-ounce can black beans,
    rinsed and drained
1/4 red bell pepper, cut into strips
1/4 red onion, halved and then
    thinly sliced
1   ripe mango, peeled and cubed
1/2 cup citrus-flavored vinaigrette
    dressing
1/8 teaspoon ground allspice
    Dash cayenne
6   cups mixed greens

Pat shrimp dry with paper towels. Cook and stir shrimp with garlic in oil in skillet over medium-high heat until done, about 5 minutes. Remove from skillet and place in large bowl. Add remaining ingredients except mixed greens, and toss to combine ingredients. Just before serving, gently toss with the mixed greens.

Yield 4 servings

CALORIES 483, TOTAL FAT 17.5G, CHOLESTEROL 115MG, CARBOHYDRATE 51.8G, FIBER 12.1G, PROTEIN 31.4G, SODIUM 120MG.

Corn And Tomato
Salad

3   cups cooked whole kernel
    corn
1   medium tomato, diced
3   green onions, sliced
1   small cloves garlic, finely
    minced
1/4 cup fat-free Italian salad
    dressing
1   tablespoon olive oil
1   tablespoon fresh lemon juice
1/2 teaspoon dry dill weed
    Salt and pepper to taste

Combine the corn, tomatoes, green onions and garlic in bowl. Mix together salad dressing, oil, lemon juice and dill weed in small bowl. Pour over corn mixture and toss to coat vegetables. Season with salt and pepper. Marinate for at least 30 minutes. Serve on lettuce leaves.

Yields 6 servings

CALORIES 124, TOTAL FAT 3.1G, CHOLESTEROL 0MG, CARBOHYDRATE 24.3G, FIBER 4.1G, PROTEIN 4.0G, SODIUM 113MG.

Strawberries With
Cream

2   pints medium strawberries,
    hulled and cored
1   cup heavy cream
3   tablespoons Cointreau
1   cup sour cream
2   tablespoons powdered sugar
1/4 cup light brown sugar
3   ounces brandy or cognac

Beat heavy cream until it just peaks. Stir Cointreau and powdered sugar into sour cream in small bowl and mix until smooth. Fold the two creams together. Cover and refrigerate. Strawberries should be drained on paper towels and placed in a bowl. Add sugar and brandy and gently stir with rubber spatula. Let stand for one hour, stirring occasionally. Cover and refrigerate. To serve, place the berries in large wine glasses or individual dessert bowls. Pour on any remaining marinade. Stir the cream gently and spoon generously over berry mixture. If desired, garnish with mint leaves.

Yields 8 servings

CALORIES 190, TOTAL FAT 11.3G, CHOLESTEROL 41MG, CARBOHYDRATE 13.6G, FIBER 1.6G, PROTEIN 1.0G, SODIUM 14MG.

Easy Chicken Kabobs

4   boneless skinless chicken
    breasts, cut into 1-inch pieces
1/2 cup Italian salad dressing
1   large dove garlic, crushed
1   tablespoon chopped fresh
    basil or 1 teaspoon dried basil
1   medium green pepper, cut
    into 1-inch pieces
1   medium red bell pepper, cut
    into 1-inch pieces
1   medium red onion, cut into
    1-inch pieces