Here's one I plan on trying:

Super Potato Skins
6 medium baking potatoes, baked
2 Tbsp. oil
1 jar (15 oz.) CHEEZ WHIZ Cheese Dip, heated
1/4 cup OSCAR MAYER Real Bacon Bits
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup green onion slices

PREHEAT oven to 375°F. Cut potatoes in half lengthwise; scoop out centers, leaving 1/4-inch-thick shells. (Reserve centers for another use.) Cut shells in half crosswise.
PLACE shells, skin sides down, on baking sheet; brush insides of shells lightly with oil.
BAKE 15 min. or until golden brown. Top evenly with CHEEZ WHIZ, bacon bits, sour cream and onions.

This one is also very good:

Creamy Feta Dip for a Party

(Throw this one together the night before)

Makes 2 1/2 cups

1 lb organic feta cheese, mashed
2 cloves garlic, peeled and crushed
2 Tbs extra virgin olive oil
Juice from 1/2 fresh lemon
2 Tbs dried oregano
Freshly ground black pepper to taste

Place ingredients in blender or food processor. Process
or blend until smooth, about 1 minute. Chill for several
hours or overnight so flavors will marry. Serve with lots
of raw crunchy vegetables.

And finally, one of my mom's classics:

Layered Bean Dip

2-16oz. cans refried beans
1 can chopped green chiles, drained
1 envelope taco seasoning mix
1-16oz. jar salsa
1 ½ c. sour cream
3 c. shredded lettuce
1 ½ c. shredded cheddar cheese
Black olive slices
Tortilla chips

In a medium bowl, mix together refried beans, green chiles, and taco seasoning mix. Spread on a 12" round serving platter. Spread sour cream on top of bean mixture. Top with shredded lettuce, cheese, taco sauce, and olives. Serve with tortilla chips. May add guacamole if desired.

Marilyn

lay dried beef rounds all out on counter. Spread with a medium thin layer of cream cheese. Cut the gherkins in half-lengthways & play a half on the end of each of the dried beef rounds & roll up. Done.

I also like to make these-can also be made ahead:

Pumpernickle square party size bread slices
2Lg cream cheese w/salmon
thinly sliced smoked salmon for garnish
2 cucumbers

** Slice cukes and dry w/paper towel. Spread the salmon cream cheese on each slice of bread. Place a cuke on top, add a dollop more of the salmon cream cheese, then top w/a nice curl of smoked salmon & a tiny sprig of parsley or grated lemon peel.

Ann

She called me yesterday to ask for the recipes for the following. All to be their food offerings for the day and evening. She no doupt will be tripling or more the recipes for their party.

Orange and sweet potato stew (from woman's world magazine)
chinese chicken wings (from boston globe)
Kraft chicken wings
Mom's banana bread
Pound cake (printed in Ann lander's many years ago)
Hershey's deep dish brownies
Mom's floating Island punch (from betty crocker)

ORANGE AND SWEET POTATO BEEF STEW
SERVES 6

INGREDIENTS
1 orange
1 1/2 pounds beff stew meat cut into 2 inch cubes
2 tablespoons all-purpose flour
1 tablespoon oil
1 onion chopped
2 tablespoons curry powder
1 can (14 1/2 oz) low sodium beef broth
1 cup chopped pitted prunes
2 pounds sweet potatoes, peeled and cut into 2 inch cubes
1 cup frozen peas, thawed
1/2 cup chopped cilantro or parsley

using a vegetable peeler, remove zest, withoug white pith, from all over orange. Halve orange and reserve juice.

Coat beef with flour. In large pot, heat oil over mediium heat. Add beer; cook, stirring occasionally, until browned, 3-5 minutes. Add onion, and curry. Cook until onion is softened, 2-3 minutes. Stir in broth, prunes, and reserved zest in strips and juice. Bring to a boil; cover and cook over medium heat stirring occasionally, 1 hour.

Add potates; cook until meat and potatoes are tender, 45-60 minutes. Stir in peas and cilantro or parsely. Remove zest and serve.

My changes. I added several peeled russet potates with the sweet potatoes. Also added fresh green beans and sliced white mushrooms about half way through the cooking time for the potates and only used 1/2 teaspoon of curry. I also thinned the thick sauce with added orange juice.

CHINESE CHICKEN WINGS ALSO CALLED SILVER SPOON WINGS
MAKES HORS D'OEVRES FOR 6-8 PEOPLE.

INGREDIENTS

1/2 cup sugar
1/2 cup water
1/2 cup low sodium soy sauce
1/4 cup pineappe juice
1 teaspoon grated fresh ginger
1/2 teaspoon garlic powder
2-3 pounds chicken wings, cut at the joints, tips discarded.

Combine sugar, water, soy sauce, ginger and garlic powder. Stir until sugar is disolved and set aside. Place chicken wings in large ziploc bag. Pour in marinade and seal. Marinate wings at least one full day, 2 days is even better, turning bag several times to mix.

Preheat oven to 350 degrees. Lift wings from marinade and place on cookie sheet lined with aluminum foil and sprayed with cooking spray. Bake 40 minutes or until tender, basting twice with remaining marinade. Can be eaten hot or cold.

KRAFT MARINATED CHICKEN WINGS
MAKES 36 APPETIZERS

INGREDIENTS

1 1/2 dozen chicken wings disjointed
1 8 ounce bottle kraft catalina salad dressing
1/4 cup low sodium soy sauce
2 teaspoons minced ginger

Mix marinate and set aside. put chicken wings in ziploc bag. Pour marinade in and seal. marinate wings several hours or over night.

Place wings on broiler pan and broil 15-20 minutes, brushing with marinade once. Turn wings once during cooking.

Serve with horseraddich sauce.

Both wing recipes can be made the day before and reheated in a microwave or oven.

Stew is easy to make the day of

MOM'S BANANA BREAD
MAKES 1 LOAF.
BE SURE TO FOLLOW THE DIRECTIONS EXACTLY OR THE BREAD WILL NOT COME OUT LIGHT AND AIRY, MORE LIKE A CAKE.

INGREDIENTS

2 CUPS FLOUR
1 TEASPOON BAKING SODA
2 MEDIUM BANANAS MASHED
1/2 CUP UNSALTED MARGARINE SOFTENED
1 CUP SUGAR
2 EGGS
1/4 TEASPOON VANILLA
1/4 CUP WATER

OPTIONAL TO ADD
1/2 CUP FINELY CUT UP DATES
1/2 CUP FINELY CHOPPED WALNUTS

Preheat oven to 350 degrees
In large bowl, cream margarine and sugar. beat in eggs one at a time until light and fluffy. Stir in vanilla and mashed bananas. Add flour, baking soda and mix just till blended. Add water and mix till blended. Stir in dates and/or walnuts if using. Turn into a loaf pan greased or sprayed with pam and bake 65-70 minutes or until toothpick comes out clean in center. Cool about 10 minutes, then remove from pan.
Tastes wonderful when still warm

PPUND CAKE FROM ANN LANDERS
MAKES 2 LOAVES

PREHEAT OVEN TO 275 DEGREES BAKE ABOUT 1 HOUR AND 45 MINUTES

BE SURE TO USE AND EXTREMELY LARGE MIXING BOWL

INGREDIENTS

3 sticks unsalted margarine or butter
3 cups sugar
5 large eggs
3 cups flour
1 teaspoon vanilla
1/2 teaspoon lemon extract or l teaspoon grated lemon rind
1/2 teaspoon almond extract
7/8 cup gingerale, or lemon-lime soda

Cream margarin until light. Cream in sugar and beat until light and fluffy. Beat in eggs one at a time. Beat in 1 up flour and extracts and a little gingerale. Continue adding flour and gengerale until all ingredients are used.
Pour into 2 greased and floured or sprayed with pam, loaf pans.
Bake 1 hour and 45 minutes until toothpick stuck in center comes out dry and sides shrink from pan. Let cool in pan.

This was always my kids favorite and would prefer this pound cake to a birthday cake every year.

HERSHEY'S DEEP DISH BROWNIES FROM THE HERSHEY'S KITCHEN

Preheat oven to 350 degrees
INGREDIENTS

3/4 cup unsalted butter or margarine
1 1/2 cups sugar
1 1/2 teaspoon vanilla
3 eggs
3/4 cup unsifted all-purpose flour
1/2 cup Hershey's cocoa
1/2 teaspoon baking powder

blend melted butter or margarine, sugar and vanilla in a mixing bowl. Add eggs. beat well with spoon. Combine flour, cocoa, baking powder; gradually add to egg mixture until well blended. Spread in grease or sprayed with cooking spray, 8 inch square pan. Bake for 40-45 minutes or until brownie begins to pull away from edges of pan. Cool and cut into squares.

Tastes really good when served still a little warm

MARDI GRAS PUNCH
MAKES 14 SERVINGS, ABOUT 1 CUP EACH

INGREDIENTS

1 6 ounce can frozen orange juice thawed
1 6 ounce can frozen lemonade thawed
1 quart apple juice
2 quarts or 1 2 liter bottle gingerale
raspberry sherbet
orange sherbet
lime sherbet
lemon sherbet

in lage punch bowl, stir together concentrates and apple juice. Stir in giner ale; scoop balls of sherbet into punch. You can also add ice cubes to keep cold.

My changes. I freeze fruit, such as blueberries, pieces of strawberries and grapes in with ice cubes. Then add to the punch with the sherbet.
As the sherbet starts to melt in leaves a foam on the top of the punch which adds to the taste.

Hope you try some or all of these. They are all easy to double, triple etc for a large crowd

CUCUMBER AND WATERMELON SALAD FROM EVERY DAY FOOD

INGREDIENTS

3 cups peeled and cubed european cucumber
3 cups cubed watermelon
3 tablespoons lime juice

optional
pepper and salt to taste

combine the cucumber, watermelon and lime juice. If not serving right away add salt and pepper if desired just before serving.

My changes. I leave out the salt and just add pepper. This tastes wonderful served over sherbet or vanilla ice cream as well. My daughter likes to make one as is without any salt and another bowl without salt but she adds a sprinkle of white wine to the salad just before serving.