2 : tb Butter
1 : /2 c Milk
3 : lg Eggs
3/4 : c All Purpose Flour
1/2 : c Whole Wheat Flour
1/2 : c Rye Flour
1/4 : c Stone Ground Cornmeal
1 : /2 tb Sugar
1 : tb Baking Powder
1 : ts Salt
1/4 : ts Baking Soda
1 : c Maple Syrup; Warmed
2 : c All-purpose flour
1 : ts Baking powder
2 : c Whole wheat or rye flour
1/4 : c Butter or margarine
4 : c Oat or wheat bran
1 : Egg; beaten
1/4 : c Packed brown sugar
1 : 3/4 c Buttermilk
1 : ts Caraway seeds (optional)
1/2 : ts Salt
1 : ts Baking soda
3 : tb Red wine vinegar
1 : Clove garlic; minced
1/2 : ts Dijon-style mustard
3/4 : c Olive oil
1/2 : ts Oregano
1/4 : ts Marjoram
1/4 : ts Thyme
Salt : Salt and pepper; to taste
2 : Garlic cloves, coarsely
-chopped : -chopped
1 : c Firmly packed fresh basil
-leaves : -leaves
1 : c Firmly packed fresh italian
-parsley : -parsley leaves
1 : c Firmly packed fresh mint
-leaves : -leaves
1/2 : c Toasted pine nuts, cooled
1/2 : c Freshly grated parmesan
Salt : Salt and freshly ground
-black : -black pepper
3/4 : c Olive oil
(19.8. : (19.8. oz)pkg fudge brownie
Mix : Mix
1/2 : c Kahlua or coffee-flavored
Liquer : Liquer
3 : x (.9 oz) pkgs. chocolate
Instant : Instant pudding mix
12 : oz Container Cool Whip
6 : x (1.4 o) Heath Bars, crushed
3 : different types of
-lettuce; : -lettuce; Iceberg; Bibb,
-Romaine, : -Romaine, etc.
2 : Avacados
2 : Bell peppers
2 : Small/medium tomatoes
2 : Jars (small) artichoke
-hearts : -hearts
1 : cn (small) chopped ripe olives
1 : Bottle capers
1 : ts Salt
sm : sm Amount of olive oil
sm : sm Amount of red wine
-vinegar : -vinegar
1 : Bunch green onions or
-shallots : -shallots
1 : /2 ts Garlic salt
Oregano : Oregano to taste
3/4 : c Flour
1 : ts Baking powder
1/2 : c Plus 2 tablespoons sugar
1 : pn Salt
3 : Eggs large
1/2 : c Milk
1 : ts Vanilla
23: Tiny rocks sprayed gold are attractive strewn down the center of your table and nestled around candles
24: A large glass bowl of apples or lemons makes a beautiful centerpiece
25: And a plain tablecloth becomes dramatic with leaves, greens or pieces of ivy on it and pinned around it
26: Of course you'll want to serve an assortment of freshly brewed teas
27: Offer one of your favorite black teas, and interesting herbal tea and perhaps even a green tea
28: Be sure to set out the traditional accompaniments of sugar, lemon and milk
0: For our little cheese course, small wedges of Brie are crusted with chopped almonds and baked till oozy, then paired with spoonfuls of just-a-bit-spicy apple and onion compote
1: Now that's a modern tea anyone would love to attend
2: It may sound like a lot of work, but compared to having a dinner party, it's a breeze
3: Preparation is the key to having a party of any sort; do as much as possible beforehand
4: You'll want to read all the way through the recipes a few days before starting the actual cooking
5: Some of them can be made ahead and just finished off the day of the gathering
6: I am including a time line to make it simpler for you
7: This will break down all the items you can do in advance, then show what you would prepare when on the day of the party
8: I am also including a menu for you to write out if you wish
9: I like to place it in a small, pretty picture frame on my table with all the dishes arrayed there
10: And don't feel that you must have a silver tea service or the "right" serving pieces and accessories to throw an elegant party
11: You can use all kinds of unconventional vessels
12: Small mirrors and "platters" of boughs of pine, fir or flowering fruit trees make a great backdrop for tiny sandwiches, savories or sweets
13: Just be sure that any greenery and leaves you use for serving are not poisonous or sprayed with toxins
14: For the ultimate festive presentation of small cookies, garnish them with flecks of edible gold (22k or above) and fine silver leaf
15: This is sure to add sparkle to your party
16: Both are available at some gourmet food shops
17: For a real show stopper, make a decorative ice bowl
18: Layer lemon peel, flowers and herbs in a large, stainless-steel or plastic bowl half-way filled with water
19: Then place a smaller bowl in the center and weight it down to make as much indentation as you want
20: Freeze, then run under cool water to release
21: Fill ice bowl with crushed ice and nestle in dishes of the lemon curd, whipped cream and berries to go with the scones
22: Try making novel candleholders for your table by carving a little plug out of shiny apples or sunny lemons then poking a candle down through the center
29: And it is always nice, if having a late-afternoon tea, to offer small glasses of sherry or port toward the end, along with some tempting cookies
30: Your planning should let you enjoy your own tea party and be the calm, unworried host/hostess that you knew you could be
31: (Remember not to spill crumbs on your crinoline, say "dahhling" lots, and stick your pinkie out, for goodness sakes!) (Copyright 1997, by Kathy Casey) Chef Kathy Casey is a restaurant consultant and food writer
32: Her "Dishing" column appears monthly in The Seattle Times Food Section
33: Recipe by: Seattle Times 4/2/97 (Kathy Casey) Posted to MC-Recipe Digest V1 #558 by Rooby <MsRooby@sprintmail
34: com> on Apr 08, 1997