Evening star. [volume] (Washington, D.C.) 1854-1972, 1960-11-07
Tempting Refreshments
For Holiday Entertaining
BY VIOLET FAULKNER
Food Editor Of The Star


From now on you'll start
ticking of the days until
Thanksgiving, then comes
the Christmas holidays. And,
in the back Of your head,
you'll be storing up ideas for
tempting party foods and
beverages.
Since many people will be
trying to maintain their
weight-watching diets, you'll
be an extra popular hostess
if you think in terms of
streamline refreshments for
some of your guests.
The chilled fresh cranberry
cocktail pictured here is a
delightful tangy drink, ideal
for S o'clock gatherings or
as a first course for a dinner
party. The juice is gently
spiced with cinnamon and
cloves and the sweetening is
accomplished by the use of a
non-caloric sweetener rather
than sugar. The calorie-sav-
Vienna sausages.
ings are remarkable just
80 Galleries per half-cup, or
approximately one-sixth the
normal count.
Keep refreshments in the
same key. Arrange an appe-
tizer tray Of crisp. raw vege-
tables, olives, carrot curls.
shrimp and /or spicy little
On the other side. of the
scale for those who either
don't need to watch the cal
cries or don't care, we sug-
gest this new version of the
popular cheese and clam dip.
incidentally, it's more eco
nomical, too, for a party. The
cream cheese and minced
clans are blended with
sherry and mushrooms. A
cream sauce base stretches
the ingredients into a more
generous spread and
sherry binds the flavors to-
gether. Serve this with buff
fet rye bread. a variety of
chips or crackers and glasses
of sherry for a pleasant be-
fore-dinner appetizer.
For a glamour touch, serve
the spread in an artichoke
she'll. Here's how to do it:
Parboil a large artichoke I'M
til partially tender. so it will
hold its shape. Trim off the
rough outer leaves and stem
end until it will stand level.
Remove center of artichoke
and cook for use another
time. Chill the shell before
filling, of course.
You don't have to keep
these ideas under cover until
the holidays, you understand.
Use them any time to-
morrow night. for instance,
at your election party.
Sherried Clam Spread
"a cup butter or margarine
"a cup finely chopped green
onion
! teaspoon seasoned salt
p cup sifted flour
p cup thin cream
! G-ounce) can minced
clans, undrained
/ (2-ounce) can mushrooms,
chopped and unbranded
"a cup California sherry
l (8-ounce) package cream
cheese
Melt butter; add onion and
cook slowly until softened
but not Drowned. Add salt
and flour. Stir in crea m.
When mixture begins to
thicken, add clans, mush-
rooms and wine. Cook over
low heat, stirring until very
thick, about 5 to 10 minutes.
Remove from heat and cool.
Soften cheese and beat into
clam mixture. Refrigerate
until ready to serve. Makes
234 cups.
Fresh Cranberry Cocktail
2 cups fresh cranberrieS
2 cups water
3 whole cloves
l stick cinnamon
2 tablespoons sucaryl solu-
ton
70 cup orange Juice
"a cup lemon juice
Dash of salt
Combine cranberries, water
and spices; cook until skins
burst: strain. Add sucaryl,
orange juice. lemon juice
and salt. Chill. Serve cold
as appetizer.
Makes five 12-cup servings
Each serving con ia ms 80
calories; 0.5 gram protein;
trace Of fat: 8 grams carbo-
hydrate. If made with sugar
each serving would contain
1856 Galleries.