Holiday Entertaining: How Much Do I Need?

One of the biggest concerns for most people when entertaining is "How much food and drink will I need?". No one wants to run short, but on the other hand, you don't want to over buy either. The following will give you an idea of what you need to figure, depending on the number of guests.

Meat: Deli or other sliced meat

4 guests-3/4 to 1 pound total

8 guests- 1 1/2 pounds

16 guest-3 pounds

Cheese: Cubed or sliced

4 guests - 6-8 ounces

8 guests- 1 pound

16 guests- 1 1/2 pounds

Salads: Pasta, Coleslaw, Spinach etc.

4 guests-1 pound

8 guests-2 pounds

16 guests-4 pounds

Chips: Tortilla, Potato, Pita chips etc.

4 guests-4-6 ounces

8 guests-8-12 ounces

16 guests-1 pound

Rolls: Any type of rolls or slices of French/Italian bread

4 guests-8-12 total

8 guests-16-20

16 guests- 3 dozen

Cookies/Bars/Pieces of Cake

4 guests: 8

8 guests: 1 1/2 dozen

16 guests: 3 dozen

Punch/Juice/Iced Tea etc.

4 guests: 48 ounces

8 guests: 96 ounces

16 guests: 1 1/2 gallons

Coffee or Tea

Figure 2 cups per person

There are variables that may need to be applied to your get together. I would consider kids around ten and up as an adult. Some will eat more and some less, but it will most likely even out. If you have quite a few kids coming to your get together I'd double the cookies and bars. If there are a lot leftover send each child home with a small plastic bag of cookies. I try to keep the plastic holiday treat bags on hand during the holidays.

TURKEY SERVING GUIDE

I love turkey and can never have too much leftover, so I always buy more than what I need. This guideline will help you figure what size you'll need to serve as a general rule.

8-12 pound turkey: 2-4 people *see note below

12-16 pound turkey: 5-7 people

16-20 pound turkey: 8-10 people

20-24 pound turkey: 11-13 people

If you have more than 13 people you'll most likely want to either cook two turkeys. I've also served turkey and ham for a large number of people.

Note: A whole turkey breast is a great alternative when there are only 2-3 people for a holiday meal. There isn't any dark meat, but if it's cooked in a crock pot the meat stays moist, and it's usually on sale throughout the holiday season.

On OFL we have some nice recipes for Autumn Butters:

http://oldfashionedliving.com/fallbutters.html

~Brenda

Pumpkins & Apples, Oh My...

I love pumpkin bread, and apple bread, but really wanted to try a bread that used both. I looked around, and ended up combining a few recipes to make these muffins, which turned out very moist and tasty. Perfect for breakfast or snacks. They didn't last long!


Apple Pumpkin Muffins

Ingredients:
2 1/2 cups all-purpose flour
2 cups granulated sugar
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1 tsp. baking soda
1/2 tsp. salt
2 eggs, lightly beaten
1 cup pure pumpkin (not pie filling)
1/2 c. vegetable oil
2 c. peeled, diced apples

Topping:
1 tsp. cinnamon
3 tablespoons brown sugar

In large bowl, combine the flour, spices, soda and salt into a large bowl. In another bowl, combine the eggs, pumpkin, and oil with a whisk, or fork. Add this to the dry ingredients, stirring until JUST moistened. Stir in diced apples. Spoon the batter into greased/sprayed muffin tins or paper lined muffin cups filling almost to the top. In a small bowl mix the cinnamon with the brown sugar using a fork. Sprinkle a little of this mixture over the top of each muffin. Bake muffins at 350°F. for 35 or 40 minutes until done. This made 18 regular sized muffins.

On OFL you'll find these recipes:

Pumpkin Ginger Muffins

http://oldfashionedliving.com/pumpkin4.html

Pumpkin Maple Cheesecake

http://oldfashionedliving.com/pumpkin2.html

Apple Brunch Recipes

http://oldfashionedliving.com/applebrunch.html

~Brenda

Last Minute Halloween Treats

We aren't having our Halloween bonfire with our teens and their friends until the weekend after Halloween, so I still have time to decide on treats for the party. If you are rushing around this week trying to figure out a homemade treat to make, try one of the following recipes. I'm going to make at least two of the following bars, plus I'll pick up candy after Halloween when it's marked down. Teens eat a lot, so I may have to make 3 or 4 pans now that I think about it:)

Halloween Crispy Bars

Ingredients:
1/4 cup margarine
1 pkg. (10 oz.) marshmallows
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
5 1/2 cups crispy rice cereal
2 cups candy corn

Grease a 9x13 pan with margarine or spray well with pan spray.In a large pan, slowly melt the margarine over low heat. Add the marshmallows and stir constantly until they have completely melted in with the margarine. Remove from heat. Stir in cinnamon and vanilla. Add the rice cereal and candy corn. Stir until well coated. Spread margarine on your hands and press into the pan lightly until even in the pan. Chill, then cut into squares.

Crispy Caramel Chocolate Bars

Ingredients:
5 cups crispy rice cereal
1 bag caramels of 49 caramels
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
3 tbsp. water

Melt the caramels over low heat, mixing with the water. In a large bowl place the cereal. Add the caramel and mix. With buttered fingers, press the cereal mixture into a 13 x 9 inch buttered pan. Sprinkle the chocolate and butterscotch chips evenly over the top of the cereal mixture. Place in 200 degree oven for 5 minutes until morsels are soft. They won't actually melt, but will be soft so they can be spread. Remove from the oven and use a butter knife to spread and swirl the softened chips evenly. Cut in squares.

Triple Chocolate Bars

Ingredients:
2 tbsp. cocoa
1 cup flour
1 tsp. baking powder

1/4 tsp. baking soda
1/4 tsp. salt

3/4 cup stick margarine
1 1/2 cups brown sugar
1 egg
1 tbsp. milk
1 tsp. vanilla extract
1 1/2 cups semi sweet chocolate chips
1 1/2 cups cocoa crispy rice cereal

Preheat oven to 350 F. Butter or spray a 13x9 baking pan. In a large bowl, combine the flour, cocoa, baking powder, baking soda and salt. Mix well with a dry spoon or fork. In another large bowl, beat the margarine and brown sugar until light. Add the eggs, milk and vanilla; beat well. Gradually add flour mixture, beating well after each addition. Stir in the chocolate chips and the cereal to mix well. Bake for 30 minutes. Cool. Frost if desired, or cut into squares and serve as is.

German Chocolate Bars

Ingredients:
1/2 cups margarine, stick variety
1 pkg. German chocolate cake mix
1 1/2 cups miniature marshmallows
1 (6 oz.) pkg. semi sweet chocolate chips
2 cups toasted oat cereal or crispy rice cereal
1 (14 oz.) can sweetened condensed milk

Heat oven to 350 degrees F.. Melt the margarine in a 15 x 10 1/2 x 1 inch jelly roll pan by placing in the oven once it's heated. Sprinkle the dry cake mix over the melted margarine and pat evenly onto the pan. Sprinkle with marshmallows, chocolate chips and cereal. Drizzle condensed milk evenly over the top. Bake 20 minutes. Cool and cut into bars. Makes 48 bars.

On OFL you'll find more recipes for Halloween:

http://oldfashionedliving.com/holidays/main.html

Mexican Bean Burrito Soup

My husband loves my chili, and I appreciate his loyalty to one of my dishes, but sometimes I just want to shake it up with something different. Today I put together a soup that mixed a few recipes with my own twist and I came up with Mexican Bean Burrito Soup.

Mexican Bean Burrito Soup

Ingredients:

1 tsp. vegetable oil
1/2 medium onion, diced
1 lb. ground beef chuck
1 cup smooth taco sauce
32 ounces ready to serve beef broth
1 cup water
2 tbsp. chili powder
1 tbsp. Adobo seasoning with cumin
1 tsp. oregano
1 can Northern, pinto or black beans, rinsed and drained
1 can refried beans
3/4 cup uncooked instant brown or white rice
Shredded Cheddar cheese
Tortilla chips

Heat the oil in a soup/stock pot and saute the onion until soft. Add the ground chuck, breaking apart as it browns. When the meat is browned and no longer pink, add the beef broth, water, taco sauce, spices and beans. Mix with a wooden spoon, and bring to a boil. Boil for 5-8 minutes, then add the rice. Cover, and simmer for 5 more minutes if it's brown instant rice. If it's white instant rice, remove from heat at that point and cover. Allow it to sit covered for up to ten minutes after removed from heat.

Serve in bowls with shredded cheese and crumbled tortilla chips. Serves 6.

OPTIONS: If you want to leave out the meat, add another can of beans. This would also be good with shredded cooked pork or chicken in place of the ground beef. Sour cream and extra hot sauce could be served with it as well.

On OFL I shared more spicy soups:

http://oldfashionedliving.com/soups.html

~Brenda

Halloween Party Appetizers

I love appetizers. They are dainty, fun and for those of us not on the cocktail party circuit, they are a special treat. When it comes to sharing Halloween recipes I always have to struggle because there are already so many cool recipes out there, and I don't like to repeat what's been done. I was looking through my Modern Encyclopedia for Cooking this morning, and my eye caught the appetizer section. Whether a party is for adults, kids, adults or a mix of all three, presentation is the key. An appetizer buffet can turn into a Halloween themed party by sprinkling the counter with Halloween themed confetti and decorating your home with pumpkins, flowers and other fall decor.

Everyone is so excited about their costumes it's often hard to get them to eat a full mean during Halloween festivities, but who can resist an buffet of appetizers?

Grape Shrub

3 cups grape juice

6 tsp. lemon juice

3/4 cup cold water

4 tbsp. sugar

dash salt

2 pints sherbet, orange or lime

Combine all the ingredients except the sherbet and chill thoroughly. Serve in juice glasses with a scoop of sherbet. Serves 12.

Note: Shrubs were traditional beverages made in Colonial times, always with fruit that was past it's prime. It was made as a syrup, sometimes with alcohol, but always with sugar and some type of acid such as lemon juice or vinegar to preserve it. Water was added to this to make the beverage as it was needed.

Apple Tempters

2 tbsp. lemon juice

2 tsp. sugar

2 tbsp. water

2 tart red apples

slice of sharp cheese, 1/2 inch thick

1 stalk celery

Combine the lemon, sugar and water. Cut the unpeeled apple into 1/2 inch cubes. Marinate in the lemon mixture for an hour. Remove to drain. Cut the cheese into 1/2 inch cubes and cut the celery in 1/2 inch lengths. On each toothpick stick a cube of cheese, apple and celery. Cover and store in the refrigerator to keep moist and cold til serving time. The apples will not discolor.

Makes 30-36.

Dried Beef Pin-Wheels

1/4 cup Roquefort cheese

2 drops Worcestershire sauce

1/4 tsp. grated onion

5 whole slices dried beef

2 carrots

Mash the cheese and blend with the Worcestershire and onions. Spread on each slice of dried beef . Roll up as a jelly roll. Make rolls about 4 inches long and thick enough to be 3/4 inch in diameter. Chill. Then cut into 1/2 inch lengths. Cut slender carrots into 1/8 inch thick crosswise slices. Stick a slice of carrot and dried beef roll on each toothpick. Makes about 40.

Potato Scoops

1 1/2 ounces cream cheese

2 tbsp. Roquefort cheese

1 tsp. chili sauce

1/2 tsp. vinegar

1/8 tsp. Worcestershire sauce

1/2 tsp. paprika

dash of salt

30-40 potato chips *see note

Blend the cheeses thoroughly, then add the rest of the ingredients except the potato chips. Mix well. Drop about 1 tsp. of the mixture into center of each potato chip just before serving. Makes 30-40.

Note: The Tostitos Scoops work great for this recipe!

Norse Nods

2 tbsp. anchovy paste

2 tbsp. creamed butter

2 tbsp. finely cut chives

1/2 tsp. lemon juice

24 wheat crackers *see note

optional: pimiento

Combine the first four ingredients and blend well. Spread about a 1/2 tsp. of anchovy mixture on each cracker. Garnish with pimiento or a small piece of chive.

Note: They didn't have the type of wheat crackers we have back in 1949, so I adapted this recipe. Wheat Thins work well, or the wheat Ritz crackers, which I really like.

On OFL I shared plans for an old fashioned apple social:

http://oldfashionedliving.com/holidays/social.html

~Brenda

More on Bulbs and Fall Plantings

I'd like to share some tips from The Old Dirt Dobber's Garden Book, published in 1944, today. We are almost running out of time to plant bulbs, rhyzomes and corms in the Northern areas. It's not too late to dig up Iris and replant them if need be. They don't do as well crowded in clumps, so it's a good time to divide. Lilies of all varieties can be planted and divided as well. I also do this in the spring with success. Mr. Williams has this to say:

Fall is the best time to plan all varieties of lilies. The bulbs should be kept out of sunlight, preferably stored in damp sand or moss until time for actual planting. When the scales of the lilies dry out excessively, they frequently take two or three years to recuperate sufficiently to bloom. Do not worry about whether your soil will grow lilies; any good garden soil in which you've been growing annual, perennials or vegetables will suit them.

Note: I've found this is true too. The only problem I've run across is they don't do well when crowded, or when weeds become to thick. The north side of our house had three or four types of lilies planted when we purchased it, but they were overgrown with thick weeds, and crowded. Each year I dug up a clump or two, divided and moved to new flower beds where they flourished. However, there were so many, it took me several years to get them relocated since I had to dig new beds around our property.

More from Mr. Williams:

Water standing around bulbs will increase the likelihood of rot. An easy solution to this essential requirement is to put one inch of sand in the bottom of each hole, set the bulb on this sand, and then surround and cover the entire bulb with sand before filling in the hole with top soil.

Do not allow any fertilizer to come into contact with the bulb itself. Any of the good commercial fertilizers or well-rotted stable manure may be mixed with the top soil in filling in and covering the area where lilies are planted.

Notes: I used compost and organic fertilizer when planting bulbs or new plants.

More on planting:

The depth of planting for lily bulbs varies according to their size, and a safe rule to follow is to plant them four times their depth in light soil, and three times their depth in heavy soil. The applies to all except the Madonna lily, which is shallow-rooted and should not be put more than two or two and a half inches below the surface of the ground. Madonnas should be planted in August or early September to allow for the fall growth of leaf rosettes which remain green throughout winter.

Notes: The Madonna lily, L. candidum, is an heirloom plant and one of the oldest around. It's white/cream colored and grows similar to an oriental lily. Once established it's very hardy and will thrive in fertile soil.

I love growing lilies, and can't imagine not having them in my landscape. Check your local garden nurseries for deals this time of year, and divide what you have only if they seem to be crowded and blooming less each year. Otherwise, leave them alone and enjoy!

On OFL I also have tips on growing Oriental lilies:
http://oldfashionedliving.com/lily.html

~Brenda

An Easy Ham Dinner for Family

With the cool weather upon us I'm using the oven on a regular basis, and I decided to make an easy ham dinner this week while my husband had a day off work. For once we were all home together and ham is a family favorite.

I wanted to mention a few things about the ham. I always buy it on sale, and my favorite type of ham is the butt portion. It has more meat and less fat than the shank or the picnic ham, and it's moister than a boneless ham. On sale I can get it for a little over a dollar a pound. I usually buy a 3-4 pound ham for our family. Below are the instructions on how I cook it. It's very simple, and I don't use a glaze or seasoning. The Buttercup squash was on sale for .50 a pound at the grocery store, so I picked that up for the dinner as well.


Simple Baked Ham

Ingredients:
3-4 pound butt portion ham
water
corn starch

Place the ham cut side down in a large roaster pan. Add about a 1/2 inch of water to the bottom of the pan. 1-2 cups of water. Cover with the lid, and bake at 350 degrees F. for one hour until ham is heated through completely.

Allow the ham to sit for 5 minutes or so then remove from the pan to a platter. Set aside. Depending on how many drippings collected in the pan, add 1-3 cups of hot water into the pan, stir and bring to a boil. In a small bowl, add 2 tablespoons of cornstarch. Mix in 1/4-1/2 cup water and stir briskly with a fork to dissolve the cornstarch. Add this to the pan of drippings, stirring it in as it boils. Boil until it thickens, then turn off the heat.

Spoon up the gravy into a bowl, and serve with sliced ham.

Buttercup Squash

Ingredients:
One whole buttercup squash
2 tbsp. butter or margarine
salt
garlic pepper OR
black pepper and garlic powder

Place the squash on a towel or hotpad. Using a large, sharp knife cut the squash in half. Hold the squash firmly and cut straight down. I flip it over and cut from the other side as well until I've cut it in half completely.

Place both halves skin side down in a pie plate or glass pan that will fit into the microwave. Add enough water to the bottom so it's about 1/4 inch. Place in the microwave and cook 5 minutes on high. Check the squash for tenderness by piercing with a fork. It should go through the skin easily. Cook for 4 more minutes, pierce again. If it's still not tender cook for 2 more minutes. If the microwave does not have a rotating tray, then turn the dish each time. Remove when tender.

Place a tablespoon of butter in each half and season to taste. I served the squash as is out of the shells, but it can be scooped out into a serving dish first, then seasoned if you wish.

Dinner Notes: I also made mashed potatoes since there was gravy and the kids are not fans of squash. Don't forget to use the leftover ham bone for soup.

On OFL we have a tips and recipes for spaghetti squash:

http://oldfashionedliving.com/squash.html

~Brenda