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all having to do with entertaining, punch and parties in the 50's and 60's. So they are retro, nostalgic and just plain out of date but they are my dads so they will be posted.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

PARTY FLAIR

Between now and New Years there will be parties, and where there's a party there will be food with a holiday flair! Simple fruit punch looks especially pretty when each serving is topped with a scoop of sherbet in a contrasting color. For example, make berry red punch topped with lime sherbet. Serve with dainty sandwiches or cookies.

Holiday Punch
1 qt cranberry or loganberry juice
1 qt pineapple juice
1 qt ginger ale or sparkling water, chilled
1 qt lime sherbet
mix berry and pineappple juice and chill very well.When ready to serve, add ginger ale, or sparkling water. Fill chilled glasses about 2/3 full. Top each with a small scoop of sherbet. May be served in a punch bowl and topped with scoops of sherbet.
YIELD: 16

HOT BUTTERED CRANBERRY PUNCH
1/2 cup firmly packed brown sugar
1/2 cup sugar
1/2 tsp cloves
1/4 tsp allspice
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 qt cranberry juice cocktail
1 pint pineapple juice
butter
In saucepan, combine sugar, water, spices and salt; bring to a boil.Add fruit juices and heat to boiling. Serve steaming hot, dotted with butter.
YIELD: 16

SNACKS AT ANY HOUR

Something refreshing, something crackling crisp, something smooth and mellow or something for the sweet tooth. A great conversation around a pot of fondue is the newest sensation. Whether it's apple wedges, cubes of cake, or bread, dipped into a pot of delectable hot sauce...truly a culinary turn about!
Dessert fondues scorch easily. If you have an electric pot with water base be sure to keep it filled. Use fondue forks to dip and dunk let the morsel drain briefly over the fondue pot then transfer onto your plate and eat!

THREE CHEESE FONDUE

1  3-ounce pkg of cream cheese cubed
1 cup shredded cheddar cheese cubed
1 cup of swiss cheese cubed
1 tbs flour
1/2 cup white wine
dash garlic salt
dash cayenne
Toss cheese cubes with flour,pour white wine into fondue pot and heat until bubbles rise to the surface. Gradually stir in cheese about 3 tbs at a time. Stirring until melted. Beat with wire whisk or fork to blend smoothly.  Stir in garlic and cayenne. Serve with fresh fruit and bread cubes.

MIXES AND GARNISHES AND CUBES...OH MY!

You'll need mixers for whatever liquor you choose.
these first three are essential

1. club soda
2. gingerale
3. a pitcher of ice water

also popular are:

1. quinine water
2. bitter lemon
3. coke 
4. orange juice
5. tomatoe juice
6. and of course there are the prepared cocktail mixers you can buy at the grocery store

Only one or two bottles of each and your list should be complete.

Garnishes are needed for the party include:

1. olives always pitted
2. maraschino cherries with a stem
3. limes for wedges
4. lemons for peel
5. some orange slices in case someone wants an old fashioned
6. and perhaps a bottle of cocktail onions

Be sure to have enough ice on hand. Figure on 4 ice cubes per drink or a dozen per person. Always have extra. If you store the supply in the refrigerator cover it, as ice will pick up food odors, and Scothch that tastes of broccoli will bother even the most understanding of your friends. When you mix your drinks add the ice first to avoid splashing. Drinks also chill faster when the liqud is poured over the ice cubes.