Easy Hospitality - Hardcover

Patty Roper

Hardcover

ISBN 10: 096547691X ISBN 13: 9780965476911

Publisher: Downhome Publications Inc., 1996

Synopsis

Perfectly simple solutions for entertaining in traditional southern style. A colorful coffee-table book with practical, complete solutions for special occasion entertaining with menus and recipes, original and easy table decorations, and effortlessly elegant presentations.

About this title

From the Inside Flap:

Patty Roper's simple approach to hospitality has given her a reputation as a hostess who knows how pleasing special details can be to friends and guests. Her decorative accents, thoughtful presentation, and satisfying food insure every event she hosts is a memorable one. For several years Patty has been sharing her entertaining and decorating ideas as a regular contributor to Mississippi Magazine, especially enhancing the publication's "Easy Does It" column.

From that association grew the idea for a book in which Patty could share more of her ideas and suggestions for upholding Mississippians' reputation for hospitality in a busy world. Since Mississippi Magazine has a strong emphasis on interior design, decorating, and food, it was natural for Patty's book to be a publication of Mississippi Magazine.

Enjoy this easy approach to hospitality Mississippi style. This book will be a welcome addition to your cookbook collection as well as an ideal accent for your coffee table. May it be an inspiration for many special occasions.

Excerpt. © Reprinted by permission. All rights reserved.:

Hat Box Luncheon

This very special Bridesmaids' Hat Box Luncheon will translate just the message and lasting impression to all loved ones. The package that delivers the meal is a gift. It is a hat box purchased or covered with wallpaper or fabric. Each can be different or the same. Tie hat boxes with a beautiful bow of coordinating satin or French ribbon. Inside is a pretty dessert plate with matching cup and saucer, silverplate knife, fork, and spoon, and antique cutwork or lace napkin- all to keep!

How To Have a Hatbox Luncheon
Each set of china will probably be different. They can be purchased at flea markets or collected from relatives who have only a few pieces of an old pattern remaining. The lovely silverplate flatware used here was purchased from a friend at a garage sale for five dollars for the incomplete service gift. The set will be fun to display on a tea table later or for that special china to announce important events, awards, or accomplishments on a special day.

The china also serves as the container for the meal. The main course pasta dish is on the dessert dish (covered with plastic wrap). The fruit salad is in the covered coffee cup. The saucer serves as the dessert container for the heart- shaped cheese squares. Biscuits are attractively wrapped on the bread plate. Lots of tissue and paper doilies complete the package. Beverages are passed around on a silver tray. All dishes are washed and returned to the hat boxes before each guest leaves with her hat box gift.

How To Make a Hat Box Centerpiece
For a centerpiece, fill a pretty hat box with flowers or a potted plant. Add straw or vintage hats and ribbons.

Menu for 12
Shrimp Rainbow Pasta Salad
Sour Cream Biscuits
Fresh Fruit Salad with Dressing
Helen's Melon Salad
Cream Cheese Squares

Shrimp Rainbow Pasta Salad
5 cups water
1 1/2 pounds medium fresh shrimp, unpeeled
1 teaspoon salt
1/2 lemon
12-ounce package rainbow twirl pasta
1 cup thinly sliced celery
1 medium bell pepper, chopped
1 medium red pepper, chopped
2 green onions, chopped
3 1/4-ounce can medium pitted black olives, sliced
1 cup commercial Italian dressing

Bring water to a boil; add salt, lemon, and shrimp. Cook 3 to 5 minutes. Drain and rinse shrimp with cold water. Chill. Peel and devein shrimp and set aside. Cook rainbow pasta according to instructions on package. Drain; rinse. Add celery and next four ingredients; blend. Add Italian salad dressing to mixture. Stir in shrimp. Chill for several hours or overnight. Makes 12 servings.

Sour Cream Biscuits
1 stick melted butter
1 tablespoon buttermilk
1 8-ounce carton sour cream
2 cups biscuit mix

Preheat oven to 425 degrees. Grease miniature muffin tins. Combine ingredients and blend thoroughly with a fork. Drop into miniature muffin cups and bake 12 minutes. Makes 2 1/2 dozen to 3 dozen miniature muffins.

Fresh Fruit Salad
Toss your favorite cut fresh fruit in dressing.
Dressing:
3 tablespoons orange juice concentrate, thawed
1/4 cup water
1 tablespoon poppy seeds
1 tablespoon sugar

Mix all ingredients and pour over fruit. Serves 12.

Helen's Melon Salad
6 ounces strawberry gelatin
2 cups boiling water
3 cups watermelon balls or cubes
1 12-ounce can crushed pineapple, undrained
1 1/4 cup pecans, divided
6 ounces non-dairy topping
8 ounces cream cheese, softened
1/8 cup milk
1/4 cup sugar

Dissolve gelatin in water. Chill until slightly set. Add melon, pineapple, and 1 cup of pecans. Pour into individual heart molds and chill until firm. Beat cream cheese until fluffy; gradually add milk and sugar and beat until smooth. Unmold and serve with topping and sprinkle with pecans. Serves 12.

Cream Cheese Squares
Crust:
1 cup flour
1/4 cup light brown sugar
1/2 cup finely chopped walnuts
1/2 cup finely chopped pecans
1 stick melted butter

Preheat oven to 350 degrees. Combine ingredients and press into a 9-inch x 13- inch glass dish. Bake for 10 to 15 minutes until barely brown.

Filling:
2 8-ounce packages cream cheese
1 cup sugar
3 eggs
1 1/2 teaspoons vanilla

Beat cream cheese, vanilla, and sugar. Add eggs. Mix well. Pour on top of the hot crust. Bake at 350 degrees for 20 minutes, until it appears firm and no longer glossy.

Glaze:
2 cups sour cream
6 tablespoons sugar
1 1/2 teaspoons vanilla

Mix together and pour over hot filling. Bake 3-5 minutes, until melted. Do not overbake. Cool and refrigerate. Use a heart-shaped cookie cutter to cut out. Serve with fresh strawberries, raspberries, or blueberries. Serves 12.

About this edition

• Publisher: Downhome Publications Inc.
• Publication date: 1996
• ISBN 10: 096547691X
• ISBN 13: 9780965476911
• Binding: Hardcover
• Number of pages: 96
• Editor: Ann D. Becker, Jane C. Alexander
• Illustrator: Lori D. Brechtel