Entertain With Appetizers

Plan a gathering that's festive, fun, and free from stress.

The best parties are those where you are relaxed and your guests feel at home too. So follow our lead in putting together an evening with dishes that are a breeze to prepare and taste fantastic. Most can be made ahead, letting you focus your energies on last-minute details, such as setting out the food, lighting candles, and donning your holiday finery. So try our menu (or pick and choose to suit your taste), and get ready for an evening of friends, food, and fun.

-DONNA FLORIO

Plan-Ahead Party for 12

boiled shrimp with three sauces

Beef Tidbits With Horseradish Sauce

Black-eyed Pea Dip

vegetable tray with Curry Mayonnaise

Savory Deviled Eggs

Southwest Fondue

Jingle Juice

Basic Cocktail Sauce

MAKES ABOUT ¾ CUP PREP: 5 MIN.

This makes enough sauce for 2 lb. of shrimp.

½ cup ketchup

2 Tbsp. horseradish

1 Tbsp. lemon juice

Dash of hot sauce

1. Stir together ½ cup ketchup and remaining ingredients in a small bowl. Store cocktail sauce in an airtight container in refrigerator up to 2 weeks.

WILL LACEY

COLUMBIA, SOUTH CAROLINA

Spicy Rémoulade

MAKES 2 1/3 CUPS PREP: 10 MIN.

This classic mayonnaise-based sauce, created by Associate Foods Editor Mary Allen Perry, is also yummy on sandwiches.

2 cups mayonnaise

¼ cup Creole mustard

2 Tbsp. chopped fresh parsley

1 Tbsp. fresh lemon juice

2 tsp. sweet Hungarian paprika

1 garlic clove, pressed

¾ tsp. ground red pepper

1. Stir together all ingredients until blended. Cover and chill until ready to serve.

Note: For testing purposes only, we used Zatarain's Creole Mustard.

Curry Mayonnaise

MAKES ABOUT 1 ¼ CUPS

PREP: 10 MIN., CHILL: 30 MIN.

This dip does double duty when served both with boiled shrimp and raw vegetables.

1 cup regular or light mayonnaise

¼ cup sour cream

1 Tbsp. lemon juice

1 green onion, minced

½ tsp. curry powder

Garnish: sliced green onion

1. Stir together first 5 ingredients. Cover and chill 30 minutes. Garnish, if desired.

Beef Tidbits With Horseradish Sauce

MAKES 10 TO 12 SERVINGS

PREP: 10 MIN., CHILL: 2 HR., STAND: 40 MIN.,

BAKE: 1 HR.

1 cup soy sauce

½ cup vegetable oil

¼ cup bourbon*

3 garlic cloves, pressed

1 (3-lb.) eye-of-round roast

48 small dinner rolls

Horseradish Sauce

1. Combine first 4 ingredients in a 1-gal. zip-top plastic bag; add roast, turning to coat. Seal and chill 2 hours or up to 24 hours, turning occasionally.

2. Let roast stand at room temperature 30 minutes. Remove roast from marinade, discarding marinade. Place on a lightly greased wire rack in a roasting pan.

3. Bake at 500° for 10 minutes; reduce oven temperature to 375°, and bake 50 minutes or until a meat thermometer inserted into thickest portion registers 135°. Cover loosely with foil, and let stand 10 minutes.

4. Cut roast into thin slices; serve with rolls and Horseradish Sauce. *¼ cup apple juice may be substituted for bourbon.

Horseradish Sauce:

MAKES 3 CUPS

PREP: 10 MIN.

1 cup whipping cream

1 cup mayonnaise

¼ tsp. salt

¼ cup horseradish

1 tsp. grated lemon rind

1 tsp. fresh lemon juice

1. Beat whipping cream at medium speed with an electric mixer until soft peaks form. Add mayonnaise and salt, beating until blended; stir in horseradish, lemon rind, and lemon juice.

Planning Schedule

Two weeks before party:

* Select serving pieces, and mark each with a sticky note to indicate which dish will be served in it.

* Pick out table linens, and iron them, if necessary. Choose vases, candles, and table decorations.

One week before party:

* Make sauces to accompany shrimp; cover tightly and refrigerate.

Two days before party:

* Make Black-eyed Pea Dip, Horseradish Sauce, and Jingle Juice.

* Pick up prepared vegetable tray from the deli.

One day before the party:

* Make Savory Deviled Eggs.

* Place shrimp in refrigerator to thaw.

* Marinate eye-of-round roast.

* Place linens on table. Arrange serving dishes and flowers.

Day of party:

* Roast and slice beef.

* Assemble fondue; microwave just before guests are to arrive. Serve in a fondue pot or in a small slow cooker.

Black-eyed Pea Dip

MAKES: 1¾ CUPS PREP: 15 MIN.

This also makes a nice relish for grilled or broiled catfish.

1 (15-oz.) can black-eyed peas seasoned with pork, rinsed and drained

½ cup diced red bell pepper

1/3 cup finely chopped sweet onion

3 Tbsp. garlic Ranch dressing

1 tsp. cider vinegar

¼ tsp. pepper

Cornbread crackers or corn chips

1. Stir together first 6 ingredients. Serve with cornbread crackers or corn chips. Store in an airtight container up to 3 days.

Note: For testing purposes only, we used Hidden Valley Garlic Ranch.

Savory Deviled Eggs

MAKES 24 DEVILED EGGS PREP: 20 MIN.

Serve these tasty snacks as soon as you make them, or refrigerate them up to 24 hours.

1 dozen large hard-cooked eggs, peeled

2 garlic cloves, minced

3 Tbsp. chopped black olives

1 tsp. grated lemon rind

½ cup olive oil

Salt and pepper to taste

Hot sauce to taste

Garnish: chopped fresh parsley

1. Slice eggs in half lengthwise; carefully remove yolks, keeping egg white halves intact. Process yolks, garlic, olives, and lemon rind in a food processor until combined, stopping to scrape down sides. With food processor running, gradually pour olive oil through food chute in a slow, steady stream, processing until mixture thickens. Stir in salt, pepper, and hot sauce to taste.