I've revised the menu significantly but need to keep the lamb chops. Here's the new menu followed by the recipe for the mac-n-cheese cups which might make it back into the menu in place of the clams...tho I could use a chicken item. Passed food Mini sausage quiche Pigs-in-blankets Baby lamb chops Scallops wrapped in bacon Clams Casino (I am still on the fence about these, but might make them a stationary item) Birds nest Fontina, arugula, and carmelized onion quesadilla wedges Mini Knishes Stationary Lionshead meatballs Shrimp cocktail Crudite with Caesar dip (one in the dining room and smaller trays in the other rooms) Sushi tray (still on the fence about this too) Cheese platter Hot dip in a chafing dish This will come out around 2 hours into the party: Cheese tortellini with Vodka sauce Green chopped salad Breads Mini Mac and Cheese Bites Source: My Italian Grandmother Ingredients: 1/2 lb elbow macaroni 1 1/2 tablespoons unsalted butter 1/4 cup freshly grated Parmigiano-Reggiano cheese 2 tablespoons all-purpose flour 3/4 cup milk 4 ounces cheddar cheese, shredded (1 packed cup) 4 ounces deli-sliced American cheese, chopped 1 large egg yolk 1/4 teaspoon smoked Spanish paprika (I used regular) Salt and pepper Directions: Preheat oven to 425. In a large saucepan of boiling salted water, cook the macaroni until al dente. Drain and run under cold water to stop the cooking process and to keep the macaroni from sticking to itself. Spray two 12 cup muffin tins with Pam and sprinkle half the Parmigiano cheese into the bottom of the cups. (Can also use mini muffin tins) In a large saucepan, melt the butter, then over medium heat, whisk in the flour. Cook for two minutes until boiling. Whisk in the milk and continue whisking until boiling, about 5 minutes. It should be nice and thick. Stir in the American and cheddar cheeses until melted. Off the heat, stir in the egg yolk and paprika. Fold in the macaroni. This is also a good time to taste and season accordingly. I like to add salt and a lot of pepper during this step. Spoon evenly into the muffin cups and sprinkle with remaining Parmigiano cheese. (I have decided to skip this step and put all the Parmigiano cheese into the bottom of the tins, I think it makes the bites a little too crunchy to have this extra cheese on top, but that's just our preference). Bake in the upper part of the oven for about ten minutes. Let cool for about 5 minutes so they don't fall apart. Use a spoon to remove them from the muffin tins.

Check the following at epicurious.com Lot sof good advice there. Also follow the links for Party Planning. It will give you some great recipes and guidelines. As far as what kinds of drinks to offer... that depends on the crowd who will be there. I have some friends who are more interested in a variety of beers, some who only want wine and some who are the mixed drink afficianados.... serve what your crowd enjoys! Here is a thread I had saved that includes a LOT of cocktail party foods.... Hi All After reading the food/gender thread it occurred to me that I could use some help determining a menu for a little gathering next Tues. I have met all the people coming (all women) but I do not know some of them well at all. There will be about 15 - 20 in attendance. Beverages are easy - red & white wines, beer and a couple of flavored martinins. There will also be sodas (diet & regular), a pitcher of iced tea and bottle water. The only definite menu items I have are: Herbed profiteroles with chevre & crab filling (cold) Hot Artichoke spread on Balsamic Roasted Peppers (hot) Cheese & Crackers I need a few more savory items - what can you suggest? Maybe something with asparagus since it 'tis the season? I'm not making "dinner" this is more a cocktail party type gathering. Dessert will be fresh cut up fruit, caramel brownies and either Apricot Brandy Pound Cake or Petit Fours. Lots of coffee and hot tea. Thanks is advance! Alexa Follow-Up Postings: RE: need finger food suggestions..... Posted by: Susie_que (My Page) on Tue, Mar 4, 03 at 8:17 Alexa, I have a twist on potato skins. Bake the potatoes as usual and scoop out the insides leaving just a rim of flesh. Saute some leeks in butter (Works with ramps but its a bit early for them). Put a heap of leeks into each shell and top with feta cheese and broil until the cheese browns slightly. I know I am the worst when it come to amounts. I would say maybe 6 medium potatoes for 12 servings and 2 bunches of leeks. With the asparagus, steam it slightly and wrap with procutto. Have fun!! Susie p.s.-how was the party this past weekend??? RE: need finger food suggestions.....  Posted by: bulldinkie (My Page) on Tue, Mar 4, 03 at 8:22 Chicken wings... RE: need finger food suggestions.....  Posted by: chase (My Page) on Tue, Mar 4, 03 at 8:36 Yeah how was the party!!!! Alexa, my sister served a lovely asparagus appetizer at her party. The asparagus spears were blanched and then cooled. When cool she wrapped them in proscuitto and then sprinkled them with Kosher salt, or it might have been sea salt. I would have thought the proscuitto was salty enough but they were very, very good. RE: need finger food suggestions.....  Posted by: ArabellaMiller (My Page) on Tue, Mar 4, 03 at 8:54 I like to cut cherry tomatoes in half and pipe (or spoon) in guacamole or boursin. You can scatter some chopped chives on top if you'd like. I was also just at a party with sort of a backwards artichoke dip. You probably won't want to have 2 artichoke things, but it was really great. My friend had taken a can of artichokes and filled each with a mixture of cheeses and broiled. They were great. I'm also a big fan of the mini pumpernickle loaf with some cream cheese, a slice of salmon and some chives. RE: need finger food suggestions.....  Posted by: caliloo (My Page) on Tue, Mar 4, 03 at 9:23 Thanks so much for all the suggestions. I think both the asparagus/proscuitto and cherry tomatoes will be excellent additions. I think the potato skins and wings, though delish sounding might be a bit messy for a stand around gathering. The party was awesome. I am finally feeling better (can you say haven't been this hungover since college LOL) Alexa RE: need finger food suggestions.....  Posted by: DanaIN (My Page) on Tue, Mar 4, 03 at 10:03 Women seem to like spinach and individual, mini things and these wonderful: Spinach Cups 9 slices Pepperidge Farm white bread 10 oz. pkg. frozen chopped spinach; thawed 1 tablespoon butter ½ cup finely chopped onion 6 oz. cream cheese; softened 2 oz. jar pimiento; drained and minced 1 small clove garlic; minced salt and pepper to taste Spray 36 count mini muffin pans with cooking spray. Trim crust from bread, cut into four squares, flatten each with rolling pin. Press bread into muffin tins. Bake at 350° for 5 to 7 minutes until lightly browned. Drain spinach and press between paper towels removing moisture. Over medium heat melt butter and add onion; sauté until tender. Stir in spinach and cook 2 to 3 minutes. Add cream cheese, pimiento, garlic, salt and pepper. Stir and heat thoroughly. Spoon 1 teaspoon into each bread cup and bake at 350° for 5 minutes until hot. Serve immediately or refrigerate and reheat in oven before serving. Marilyn RE: need finger food suggestions.....  Posted by: Ann_T (My Page) on Tue, Mar 4, 03 at 10:08 Alexa, Here are a few of my favourite appetizers that are finger foods. Ann Home Cookin 4.9 Chapter: Recipes From Thibeault's Table Mushrooms And Pimientos In Puff Pastry ====================================== 1 package puff pastry 1 Tablespoon olive oil 1 Tablespoon minced onion 1 clove garlic minced 2 Tablespoons minced pimiento preferably homemade 1/4 pound mushrooms, chopped fine 1/2 dried red chili crumbled or 1/4 teaspoon dried red pepper flakes Salt and pepper to taste 2 Teaspoons grated parmesan cheese . Heat the oil in a skillet and saute the onion and garlic until onion is wilted. Add the pimiento and cook for a minute, then the mushrooms, chili pepper, salt, and pepper and saute until mushrooms are softened. Remove from the heat and stir in cheese. Roll the puff pastry to 1/8 inch. You can cut Cut into 1 3/4 inch circles and place 1 teaspoon of filling on half of the circles. Moisten the edges with water, cover with the remaining pastry circles, and press with the tines of a fork to seal. I prefer to make them triangle shape,by cutting the pastry into 2 1/2 inches squares, add filling on one half and then folding over corner to form a triangle. (May be prepared ahead and refrigerated) Place on a dampened cookie sheet and bake at 425 F on the upper rack of the oven for 7 to 10 minutes or until golden. ( To cut down on work you could make this appetizer in a larger size and Bake for about 20 minutes.) Then cut into wedges. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table - Appetizers Stuffed Endives With Crab Meat ============================== Filling Fills about 24 leaves 1 2-oz. can whole pimentos 1 green onion 1 shallot 1/2 lb. cooked crab meat 1 tsp. prepared mustard 2 tsp. lemon juice 2-4 Tbl. mayonnaise Salt and pepper Paprika 3 Belgian endives . Chop 1 pimento (reserve the remainder for another use), the green onion, and the shallot. Combine the crab meat, mustard, lemon juice, green onion, shallot, and 2 Tbl. of the mayonnaise, adding more if needed. Add the pimento and season to taste with salt, pepper, and paprika. To prepare the Belgian endive cut off 1 inch from the root end; carefully separate each leaf. Stuff Belgian endive leaves with crab meat filling. Servings: 4 Home Cookin 4.9 Chapter: Recipes From Thibeault's Table - Appetizers Spinach Squares =============== These are really good. They are from a Woman's Day Home Entertainment Magazine from Dec. 1982. 2 packages (10 ounces each) frozen, chopped spinach 1/2 cup choped onion 1 tablespoon vegetable oil 2 cloves garlic, minced 2 tablespoons chopped parsley 8 eaggs beaten 1 10 to 12 soda crackers, crumbled (2/3 cup) 2 teaspoons herbs, (thyme, rosemary, dill) 1 teaspoon pepper 1 1/2 teaspoon salt 2 cups grated cheddar cheese Parmesan cheese paprika . Thaw and drain spinach. In large skillet, heat oil. Saute spinach, onioin, garlic and parsley until lightly cooked. Add eggs, crackers, seasonings and Cheddar cheese, mix together. Pour into a greased 8 1/4 X 13 1/2 inch baking dish. Sprinkle top with parmesan cheese and paprika and bake at 325 for 45 minutes, or until knife inserted in centre comes out clean. cut in small squares, about 1 3/4 inches. May be served hot or cold. Makes 36 squares Servings: 4 Home Cookin 4.9 Chapter: Recipes From Thibeault's Table Tomato - Oregano Tarts ====================== Source: Roger Verges Vegetables 1 lb very ripe tomatoes 2 Tablespoons olive oil Salt and pepper 1 slice of bread 1/2 lb puff pastry 2 Tablespoons or Capers or 4 oz black olives (Nicoise or Kalamata) - pitted 6 oregano sprigs . Peel and seed tomatoes. Chop coarsely. Put olive oil into a sauce pan or skillet heat, add tomatoes and salt and pepper to taste and sautee for 7 to 8 minutes. Trim crusts from bread and process into crumbs. Mix crumbs with 2 oregano sprigs. Add to Tomato mixture. Set Aside. Roll puff pastry into a generous 12 inch square. Place on a chilled baking sheet. (may also be made into 4 six inch circles, use a tart ring or plate as a template and cut out) Prick pastry all over, leaving 1/2 inch border unpricked. Bake for 10 minutes. Remove from oven and spread a layer of tomato mixture and sprinkle with capers or olives. Return to the oven and bake an additional 8 minutes. If serving as a first course, allow one per person. Or cut the large tart into small squares and serve as an appetizer in the living room. Garnish with sprig of oregano. RE: need finger food suggestions.....  Posted by: Ruthanna (My Page) on Tue, Mar 4, 03 at 10:22 Small stuffed musrooms would be nice. RE: need finger food suggestions.....  Posted by: Dances_in_Garden (My Page) on Tue, Mar 4, 03 at 12:04 You have one cold, and one hot. How about one at room temp LOL? In the spring I like to make quiche in a shallow square baking dish, and allow to cool to room temp. Then I roast some asparagus (thin spears) that has been tossed with a little oil, salt and pepper. Drizzle with a tiny tiny amount of good vinegar (or your favorite vinagrette dressing, or just leave alone), and cool to room temp. A diamond of quiche topped with a thin spear of asparagus tied in a knot. I like this better than cooking the asparagus right in the quiche. If your spears are thicker, just cut to fit. Sprinkle with finely minced red onion. RE: need finger food suggestions.....  Posted by: caliloo (My Page) on Tue, Mar 4, 03 at 13:11 Oh wow! Some great suggestions! Thanks so much for all the ideas. Keep 'em coming too! Alexa RE: need finger food suggestions.....  Posted by: Cindy_Mac (My Page) on Tue, Mar 4, 03 at 13:14 I like some of these suggestions. The stuffed tomatoes, prosciutto-wrapped asparagus, & spinach squares sound great! Think I'll start a Finger Food file. Ann, few questions on the Spinach Squares. What's the 1 after "8 eggs, beaten"? Is that choice of herb? And how much Parmesan? RE: need finger food suggestions.....  Posted by: Ann_T (My Page) on Tue, Mar 4, 03 at 13:26 Cindy. that is just a typing error. Sorry. Ann RE: need finger food suggestions.....  Posted by: Cindy_Mac (My Page) on Tue, Mar 4, 03 at 13:36 Ok. What about the other two? RE: need finger food suggestions.....  Posted by: ladyinredokla2002 (My Page) on Tue, Mar 4, 03 at 13:42 My old standby is cucumber sandwiches: 1 big package of cream cheese 1 package HIdden Valley RAnch dressing mix(dry) Miracle whip--i use about 1-2 tbsp. Mix thoroughly and spread on Sliced French Bread(not toasted). Place 2 slices of cucumber on top. They are wonderful and oh so easy. Marla RE: need finger food suggestions.....  Posted by: Ann_T (My Page) on Tue, Mar 4, 03 at 14:03 Cindy, I always use fresh dill and then a mix of the rosemary and thyme. You need just enough parmesan cheese to sprinkle on top, around 1/4 to 1/2 cup. Ann RE: need finger food suggestions.....  Posted by: chase (My Page) on Tue, Mar 4, 03 at 14:04 Alexa I've served Ann's crab and endive and it's fabulous! RE: need finger food suggestions.....  Posted by: ArabellaMiller (My Page) on Tue, Mar 4, 03 at 15:00 Mmmmm - this thread is a keeper! RE: need finger food suggestions.....  Posted by: Ann_T (My Page) on Tue, Mar 4, 03 at 15:09 Alexa, This is another appetizer that is easy to make and is well received. If you don't want to bake your own focaccia you can buy one. I have included the recipe for Tapenade as well. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table Focaccia topped with warm Goat Cheese ===================================== 1 focaccia, homemade or purchases 1 roasted red pepper, cut into strips and drizzled with olive oil. 1 recipe homemade Tapanade (or purchase all ready made) Chevre (Goat cheese) . Cut the Focaccia into bite size squares Cut the roasted pepper into small strips Warm the Goat Cheese in the microwave to soften. Put a dollop of goat cheese on top of each square of focaccia. On half the focaccia place a few strips of pepper and on the other half place a small spoon of Tapanade. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table Tapenade ======== 1/2 pound black olives, pits removed (do not use canned olives) 2 cloves garlic, crushed 2 1/2 oz can of anchovy fillets (use all or some) 1 to 2 tablespoons capers 1 cup olive oil 1 teaspoon lemon juice 2 to 3 teaspoons Dijon Mustard . Combine the olives with the garlic, anchovies and capers in the bowl of a food processor and reduce to a paste. Incorporate the olive oil by pouring it slowly down the funnel in a stream. You may add less or more olive oil depending on how thick you want it to be. Options: Recipe can be cut in half you can use less anchovies - to taste puree some fresh chopped basil use some or all green olives add 1 to 2 tablespoons brandy RE: need finger food suggestions.....  Posted by: Andy_Japan (My Page) on Tue, Mar 4, 03 at 18:12 How 'bout sushi? In addition to cukes (pictured below, but the cukes are too thick!) and things like avocado and crab, you could use asparagus as one of the fillers. Sounds like a great seasonal sushi. I would sautee the tips in a bit of soy and ginger. RE: need finger food suggestions.....  Posted by: caliloo (My Page) on Tue, Mar 4, 03 at 19:47 OMG - What wonderful suggestions all! I am going to ahve a terrible time deciding which to make first LOL! DH has already put in a request for Ann's Foccacia with Tapenade. He loves my homemade foccacia and is an absolute olive nut. He would eat olives at every meal if he could convince me to include them. The endive and crab sounds awesome too - I guess since I'll be using chevre and crab for Ann's recipes I'll have to find another filling for the herbed profiteroles LOL. The cuke sandwiches sound great and do-ahead so they will probably be on the list too. Oh.... "The Mommies" will be eating well on Tuesday! Alexa RE: need finger food suggestions.....  Posted by: Gina_w (My Page) on Tue, Mar 4, 03 at 19:50 For a cocktail party, a bowl of mixed olives is always nice. RE: need finger food suggestions.....  Posted by: Canarybird (My Page) on Wed, Mar 5, 03 at 7:53 Bacon strips cooked until nearly crispy, drained and each strip rolled around a date (pit removed) and secured with a toothpick. Easy to pass around on a plate. Sharon

Thanks everyone! I will be running the suggestions past the host/hostess. I am afraid they are pretty set on the baked brie (I agree with you all that it gets icky) but maybe I can talk them into baked brie bites in the little phyllo cups with various toppings instead. That way they would be butlered when they are warm and we can do several batches. Thanks again!

Thanks ladies! EJ, there are other pics just not forum friendly! LOL Karen, you are right, we are not that far away from each other. Yes, Justin has lost his baby fat and buffed up some. Gina and Ellen, Southern CA is sounding real good to me now. Cathy, the fountain was fun but not sure I would do it again. For a bunch of younger kids yes, even though the adults liked it too. I think a fondue would be better and you would not have to use so much chocolate. I used 14 cups of chips and 1 3/4 cups of oil. I tossed a bunch of chocolate the next day. The machine ran fine for about 4-5 hours and then it made some funny noise and started choking so to speak. We shut it down for awhile and then it ran fine for another hour or so. I think something may have got stuck in the auger??? I will say it wasn't as messy as I thought it might be. Yes, some drips on the counter but the floor and my rugs made it without a drop. Actually, the whole house survived very well. One small stain in the dining room but it cleaned up great. It's made by Rival and she said she picked it up at Big Lots. Thanks again everyone!! David