CARO'S PARTY---PART I

There's something magical about being on the moment of READY for a Christmas party---the trees glowing, the house decorated and shining and smelling of the season and the cider mulling on the stove, the candles lit and lamps at their lowest gleam. The door to the quiet room opens and in spill laughing people from the cold, their cheeks rosy, their cheery Christmas sweaters in red and green and all sorts of patterns and decorations.

And then, the party's on. A pale Rose wine, Pitchers of Sweet Tea, and Lemon water and mugs of hot mulled cider poured, we started up in the Living Room, with little nibbles on the dresser---a little tray of cheeses and grapes, Caro's just-made Pico de Gallo, laced with lime and redolent of cilantro and peppers, a basket of Scoops, another basket of crackers, and always, ALWAYS, a little dish of Paminna Cheese.





Chris always thinks this little bowl looks like jewelry, reflected in the glass of the table.

After about half an hour, we all trooped downstairs to our Dinner:


The round, pecan-covered mound in the middle is my Mother's Corned Beef Cheese Ball, hers made with a can of Hormel, but this one was made with snipped slices of Shapiro's Corned Beef. You can get a better look at the first picture at the top, served in state in an old water-well butter dish---no holiday would be complete without the Cheese Ball.

A table for six, over by the downstairs tree:

A long, narrow table for three in the other end of the room---the favors are Godiva truffles (we needed more chocolate in the house). The glasses are the Mammaw Goblets, brought out for holidays and other special occasions.

Breakfast table set for three against the wall, so as to leave a wide passage down the room:

Chicken Salad in Croissants:

Devilled Eggs on Mammaw's Egg Plate:

Some chilled Shrimp, cooked with Old Bay; a zippy cocktail sauce went in the bowl.

Hot Artichoke Dip---this one's TOO easy. Just chop two drained cans of plain old artichoke hearts (not the ones in vinegar), mince a can of water chestnuts. Mix it all with a drained jar of pimiento and a cup each of Sharp Cheddar and Fresh-Grated Parm, with a little mayo to hold it together. Bake in a gratin til the proverbial G&B.

For a main dish for eight, add two cups of cooked, chopped chicken or crabmeat, and two cups of cooked rice. Leave out the rice, and it makes a splendid Almost la King, in little shells or over toast.

This one was special for one of Caro's WW friends---FF Cream Cheese and snipped dill, in hollowed-out thick cucumber rounds, with raggedy pieces of Smoked Salmon atop. DO click twice to see this in all its glory---it looks like a magazine piece:

And, of course, Chris' gorgeous Grilled Ham---he usually just circles it round a platter for parties, but this time, he included some of the luscious smoky edge pieces, rich and salty and yummy:

Some 1-2-3- Sausage Balls, easier than pie:

And lots of delicious, crunchy Veggies, with a homemade Ranch Dip:

We'll leave it there with that lovely crisp palate-refresher, and continue tomorrow, with enough Cookies, Fudge, Brownies, Bars, Truffles, and Squares to set out on every Christmas Eve hearth across the nation.

Moire non,