New Year's Day
January 1, 2005

Menu

Drawing Room

Sneaker Punch v Cranberry Punch

Library

Hot Crab Dip v Crudités v Bread Sticks

Music Room

Fruit and Cheeses

Tea Room

Paté and Breads

Dining Room

Sweets Buffet:
Sugar-free Toffee and Cookies and Candy
Pecan Swirls v Raspberry Almond Tarts
Coconut Snowballs v Baklava v Gingerbread
Caramel Apple Pie
Cheesecake Tarts v Brownie Puffs
Fruit and Nut Bites v Pirouettes
Bonbons
Marzipan Fruits
Almond Crescents
Pistachios
 

Recipes

Hot Crab Dip

In blender, in batches: 3 cans Campbell's Cream of Shrimp soup, 4 cups sour cream, 1 cup mayonnaise, 2 packages softened cream cheese, 1 tsp. Tobasco, 1 tsp. salt, 2 T. onion powder, 1 T. dill. Shred enough King crab meat to equal 7 cups, in food processor. Mince 4 stalks celery. Drain 5 jars chopped pimento. Mix all together, heat gently until warmed through, add 2 cups Parmesan cheese. Pour into chaffing dish, dust with paprika and cover.