IT'S PARTY TIME! BRING ON THE HORS D' OEUVRES

For the remainder of this month I am going to be posting recipes for party FOOD! I know there are a million food sites out there, so please keep in mind that this is a tribute to my dad Chef Fred Oliver who collected all these recipes over the years and put them in a huge 3 ring binder, all having to do with entertaining, punch and parties in the 50's and 60's. So they are retro, nostalgic and just plain out of date but they are my dads so they will be posted. I will be adding a punch recipe here and there and then will have the whole month of December for all the rest of the Holiday drinks and punch recipes.

BURGNDY CHERRY SAUCE
rich in color and flavor burgandy cherry sauce goes particularly well with eggnog ice cream. Or serve over ice cream ball that have been rolled in flaked coconut then stored in the freezer to become very hard.
1 can (14 ounce) pitted dark sweet cherries

2 tbs cornstrach
few grains of salt
1/4 cup sugar
1/4 cup orange juice
1/4 cup burgandy or other red dinner wine

Drain cherries, reserving liquid. Combine cornstarch,salt, and sugar. Blend in cherry syrup and orange juice. Bring to boiling over low heat stirring constantly until clear and thickened. Stir in burgundy and cherries. Heat slightly. Serve warm over ice cream.
YIELD: 3 1/2 cups

ps. I found this interesting party tip over at A CUP OF JO