If you've had your share of carrot sticks, chips from a bag and dips from a jar at parties you and your friends will be thrilled with my innovative recipes for scrumptious, sexy, finger food and party platters.

make a plan . . . . and stick to it!

If time and budget are limited - don't be overambitious - it's OK to serve a limited selection. Wow your guests with one or two special appy platters paired with one type of drink. Also, vary your menu so that not all of the dishes need to be heated or assembled at the last minute.

the numbers game . . . .


Whether your party is an event by itself or a prelude to a later meal, the secret to success is always stock more than you think you need. You will have peace of mind and your guests will definitely be satiated.

Finger Food: If your party is the main event and not just a prelude to dinner, plan for 8 pieces per hour per person for the first 2 hours and 4 pieces per person for each hour afterward.
Example: if you are hosting 8 people for 2 hours, prepare 128 pieces of food. If your party will be followed by a meal, reduce the number of appies to 4 to 6 per hour per person.

Supplies:Finger food does not require utensils, but napkins are a must. Allow 6-8 paper cocktail napkins per person for food and drinks and 1-2 linen napkins if you want to use cloth. Plates are not necessary if you are passing food or serving it at strategic locations throughout the party.
If you are planning a buffet table or only one location for food, plates will allow people to get something to eat and still mingle. Use small paper or china plate 4 to 6 inches in diameter; anything larger is awkward and makes balancing plate and a glass difficult.


See the Hot Appie Platters and check out the Cold Appie Platters

Call the Happy Cooker - Relax and Enjoy!

•
•
•
•

Drinks: Pick your potion and then have plenty on hand.
Plan for 2 drinks per hour per person during the first 2 hours and 1 drink per hour per person for every hour thereafter.
Plan for each guest to trade a dirty glass for a clean one at least once; this is just a general guideline. If you have a limited number of glasses in your cupboard renting is always an option.
Allow 1/2 pound of ice per person for the first 2 hours and 1 pound per person for a party that will last 3 or more hours.
To stock up on liquor, start with calculating the total number of drinks you will be serving and then consider the following:
759 mil bottle (standard size for wine, Champagne, or liquor) will yield 4-ounce glasses. The same-size bottle of spirits or liqueur will yield approximately 16 - 1.5-ounce shots of liquor for a mixed or straight drink.

If you want a full bar: If possible, purchase at least one 750 mil bottle each of Vodka, run, Scotch, Bourbon, Tequila and Gin.
Purchase mixers, fruit juices, tonic water, club soda, pop and lime juice in small bottles so that unopened bottles can be stored.
Purchase enough wine, champagne and beer so that every guest could potentially drink one or two glasses of each.