One of my favorite appetizers is a smoked salmon served with lemon wedges with crackers is both elegant and delicious.I make certain to buy a nice piece from a meat market or a speciality market.0 I make Brie eu Croutte which is easy and a huge hit when I take it somewhere. Instead of making a large single one I make small individual serving. Brie eu Croutte Cut a large sheet of puff pastry into wedges. Place a small and thin slice on a piece of the puff pastry. Top the cheese with a spoon of apricot jam, a small amount of brown sugar and chopped walnuts.Top with another small piece of brie. Wrap the puff pastry into a crescent shape. Brush tops with egg white and water. Bake 10-15 minutes. HOLY COW THESE ARE GOOD! This is not low cal by any means but one of the all time favorite appetizers and we entertain a lot. People devour these like they are popcorn at a movie. I don't have a name for them. 2 can of whole water chestnuts 1 pound of bacon cut into 1/2 inch strips wrap bacon around water chestnuts and bake at 350 for 1 hour. Drain off part but not all of the drippings. Mix 1 cup ketsup and 1 cup of sugar. Spoon over the water chestnuts and bake another 30 minutes or until the bacon is done and the edges are slightly crips. As I said we entertain and I cook for family and friends and have cooked for local events and this is the most requested recipe for a main dish. It's from a friend of mine. Maggie and Cheryls Chicken 1 cup soy sauce 1/2 cup brown sugar 1/2 cup orange juice 2 T vinegar 2 cloves crushed garlic. Marinate at least 3 hours. Remove meat from the marinade and grill, bake or you can cook it in a skillet which is easy. This is great on chicken but can also be used on pork. I mix and put it in a zip lock bag. If I think of anything else I'll add it. Hope it's a lovely event. I like the idea of the red carpet and Hollywood. Very cool. Sunny

First, some questions. How many people will be attending? Will it stretch though supper time? (I'm assuming so, due to the main dish requirements). What are your kitchen facilities, i.e. do you have access to a full kitchen with refrigeration and stoves/ovens? Will the appetizers be served earlier, with the cocktails or right before the meal? If they are served earlier, you may want them to be more substantial. Will there be someone to cook the meal right there, or will it have to be prepared in advance and reheated? All those things in mind, a beef tenderloin, cooked and sliced thinly, is always impressive and those who like the more well done portions can, in some cases, eat the end pieces. Salmon is quick and relatively simple to prepare but still impressive and can even be served cold, or wrapped in pastry or parchment for individual servings. Cathy/Mustang's Arugula Salad with Figs and Proscuitto is delicious, I don't even care for green salad and I like it, although I make it with baby spinach in place of the arugula: Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan 4 tbls olive oil 2 oz thinly sliced prosciutto cut into strips 1 tbls raspberry jam 3 tbls fig balsamic vinegar 1/3 cup dried figs, chopped into 1/4 inch pieces 1 tbls finely chopped shallot 5 cups baby arugula 1/2 cup chopped walnuts, toasted 2 oz Parmesan, shaved into thin strips 1. Heat 1 tablespoon oil in 10 inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring frequently for about 7 minutes. Using slotted spoon, transfer to paper towel to drain and cool. 2. Whisk jam and vinegar in medium microwave-safe bowl; stir in figs. Cover with plastic wrap, cut several steam vents in plastic and microwave on high until figs are plump, about 45 seconds. Whisk in 3 tablespoons oil, shallots, 1/4 tsp salt; toss to combine. Let cool to room temperature. 3. Toss arugula and vinaigrette in large bowl; adjust seasonings with salt. Divide salad among individual plates; top with portion of prosciutto, walnuts, and Parmesan. OK, let's see, individual lamb chop "lollipops" would be good, although many people don't care much for lamb. So, do you have any preferences? Things that are off the menu entirely? Who is cooking? If it's you, you may want to do some ahead of time so you can enjoy the party. Have fun! Annie

I personally wouldn't get too caught up in a theme. Just prepare it from a mother to her daughter - a mothers perspective. Write how you felt about her at that point in time or what she was like at a certain age or during a certain activity. She will really appreciate just knowing what she was like so that she can compare her child's activities at the same age. Also just hearing how you felt about her will be a real treasure. Good luck

I can see both sides of the favor/no favor discussion.. I think it is nice to offer a thoughtful small gift to guests of a shower. Not all gatherings-- but a shower, yes. What is considered "nice" or "thoughtful" will vary greatly by region, age group, personality of the bride/mother-to-be, and personality of the event... so my recommendation is to do them if you have a good idea that seems to have wide appeal. Skip it if you don't. I just wouldn't fret over it. A number of years ago, I hosted a baby shower with a sweet pea theme. It was an outdoor buffet with no place settings so I setup a basket full of sweetpea seed packets as favors for guests. It helped decorate a table.. and it fit the event... and guests loved it. I don't like chocolate (and I especially don't like m&m's) but I know a number of grown women (and men) who would tear into a gift of m&m's. A number of our small little chocolate shops and bakeries will do little boxes that I'd absolutely use as favors for an event with a sit-down meal. I would not give any kind of decor item-- or anything that costs more than $5-$7/person.