Frequently Asked Questions

When should I issue the invitations?

For an event that will include out of town guests who need to make arrangements, send the invitations 3 to 4 weeks in advance.

During a busy season - such as Christmas - when the calendars get full, invite your guests 3 to 4 weeks ahead.

At other times, giving a couple of weeks’ notice is fine.

How do I know if the party is come-and-go?

If the invitation reads 7:00 to 10:00, guests will arrive any time between 7:00 and 10:00. If the invitation reads 7:00, then guests should all arrive at 7:00.

Should I take a hostess gift, and what are some ideas?

A hostess gift is always appropriate, but it doesn’t have to be extravagant. However, for causal events among close friends, a gift is not necessary.

Ideas – Flowers, wine, candy, nuts, decorative candles, French-milled soaps.

How many guests should I invite?

Consider your space and budget. A good way to entertain a larger group if your space is limited is to have parties back – to – back. For instance, if the house is in order and the snacks made, invite friends in on Friday and Saturday nights.

I’d like to send my guests home with a favor. What are some ideas?

Consider the theme of your party and the time of year. Decorated cookies bundled in plastic wrap and tied with a ribbon, candy canes dipped in chocolate, small bags or decorated containers of candy, caramel apples, small jars of homemade jelly, preserves, salsa or chocolate sauce, personalized ornaments, sachets, potpourri.

What should I do about guests with special diet restrictions?

We try to consider our guests. For a dinner party, have a vegetarian choice. Plan a sugar-free dessert, maybe fresh fruit. Include a couple of low fat choices. And remember to offer a caffeine-free drink.

How do I determine how much punch to make?

Remember your basic measurements:

8 ounces in a cup

4 cups in a quart

4 quarts in a gallon

1 gallon = 128 ounces

If you will be using a 6 ounce punch cup, then 1 gallon of punch will make approximately 21 servings. There will be a few more than that, if you are using ice in the cups. Therefore, 3 gallons of punch will serve about 70. Remember that many people will drink more than one serving, especially if it is a warm day or evening.

How do I know the amount of salad to prepare for my dinner guests?

As a rule of thumb, allow 1 large handful of salad greens per guest.

How many hors d’ oeuvres should I allow per person?

Remember most people will want to try everything. As a general rule, prepare 7 to 9 different hors d ‘oeuvres. Allow 3 of each per guest.

If your party could be considered a dinner substitute, include a couple of sweets.

How can I use already prepared foods and incorporate them into my menu?

*To dress up a vegetable or crudités’ platter:

Stuff celery with pimiento cheese or flavored cream cheese.

Cut broccoli and cauliflower into bite-size pieces. Place in colander and pour

boiling water over vegetables to intensify color.

Immerse carrots in ice water for several minutes to refresh.

Add olives, mushrooms, gherkins, pearl onions.

Use wooden picks or small skewers, spear a cube of cheese with a cherry tomato.

Make your own dip or combine Ranch dressing with salsa.

Arrange vegetables on your own platters.

*Buy a pound cake and serve with a homemade berry or chocolate sauce along with

whipped cream.

*Purchase already grilled chicken breasts to make chicken salad.

*Use already washed and bagged salad greens and add dried cranberries, spiced nuts

and a homemade dressing.

*Purchase a loaf of French bread. Slice horizontally. Brush with melted butter

seasoned with garlic. Sprinkle with grated Parmesan cheese. Heat in 375-degree

oven until lightly browned.

How do I properly set the table for a formal dinner?

We are often asked about proper table settings. Here’s a refresher course.

Place the dinner plate and silverware approximately one inch from the edge of the table.

Generally for silverware, start from the outside and work your way to the inside. For example, the flatware for the first course is on the outside, farthest from the dinner plate.

Generally, there should be no more than three pieces of silverware on each side of the plate.

Forks go to the left of the plate and knives and spoons go to the right. The cutting edge of the knife should face the plate.

For European style, place the dessert fork or spoon above the dinner plate length-wise ( horizontally). You may also bring the dessert flatware in at the time the dessert is served.

Place the folded napkin to the left of the forks.

The water glass is placed above the knife. Additional glasses are placed next to the water glass in the order of use.

If you use a bread –and- butter plate, place it near the tip of the dinner fork. Then place the salad plate to the left of the napkin, a little below the bread –and- butter plate.

If you do not use a bread-and-butter plate, then place the salad plate near the tip of the dinner fork.

The cup and saucer go to the right of the spoon.

An example:

One inch from the edge of the table going left to right – salad plate, napkin, salad fork, dinner fork, dinner plate, dinner knife, teaspoon, soup spoon, cup and saucer.

At the top – Bread-and-butter plate above tip of dinner fork, dessert spoon or fork placed length-wise, water glass, tea glass, wine glass.

What are some tips for using and storing fresh herbs and spices?

Since spices and herbs are key to delicious foods, remember to keep them fresh. Spring-cleaning is a good time to clean out your spice cabinet.

All herbs and spices should be kept in tightly closed containers in a cool place. Check the freshness date on the package to make sure your spices are at their peak flavor. Paprika, chili powder, cayenne and other red spices will hold their flavor longer if refrigerated.

To store fresh rosemary, wash and let it dry completely, then place it in a jar with a tight-fitting lid.

Remember that one tablespoon of fresh-snipped herbs equals ½ to 1 teaspoon dried herbs.

When substituting spices, start with half the amount called for in the recipe. Keep adding to taste. Some substitutions might be:

1 tablespoon yellow mustard for 1 teaspoon dry mustard
Ground cinnamon, nutmeg or cloves for ground allspice
Equal measures of ground cumin and oregano plus a drop or 2 of bottled hot pepper sauce for chili powder
¾ teaspoon dried sage and ¼ teaspoon dried thyme for 1 teaspoon poultry seasoning
Use ½ teaspoon oregano and ½ teaspoon thyme for 1 teaspoon dried basil
Use 1/8 teaspoon garlic powder for 1 garlic glove

Is there a tip to prevent apple slices from turning brown?

To prevent the apple slices from turning brown, place them in a bowl of water mixed with 2 or 3 tablespoons of fresh lemon juice. Remove the slices just before adding them to the salad to serve.

How do I keep cakes and/or quick breads from drying out?

To preserve and keep fresh her lemon pecan cake and quick breads, our grandmother always put a thick slice – maybe a quarter of an apple - in the container with the stored cake.