Simple Starters

House hunting isn’t easy on a relationship. And while the tantrum I threw last weekend over a narrow kitchen wasn’t exactly elegant, I still think it carried a bit more validity then the debate that occurred yesterday. That’s when Rooster fell in love with a 1970’s clubroom located in a condo association basement. Something about the linoleum floor and fake-wood bar tickled his hosting streak. By the time our real estate agent called it a night, he had concocted a series of pre-fab parties to throw down there. As for the actual apartment three floors up, well heck, the living room is lined with arched mirrors, so what’s the problem?

Actually, I’m not entirely opposed to the place. Gold striped wallpaper in the bathroom and faux stone tiling do have a certain appeal. It’s just that if we’re going to make a commitment to 35 year old pipes and Brady-style decor, that commitment should be based on something more than a basement clubroom. On the other hand, in a clubroom, think of all the 1960’s style appetizers I could serve...

QUICK COOKING "SIMPLE PARTY STARTERS"

The Rules: For a casual get-together or a festive event, busy cooks know that delicious hors d’oeuvres get any gathering off to a great start. But fixing sensational appetizers shouldn’t confine the host or hostess to the kitchen. We’re looking for easy snacks and appetizers that always earn raves, so send in your most scrumptious recipes now.


The Prize: $500.00 cash to the Grand Prize winner, $300.00 grocery shopping spree to the second-place winner, $200.00 free merchandise certificate to the third-place winner.

The Entry: Simple Salmon Pinwheels

4 10-inch flour tortillas
1 pound goat cheese, softened at room temperature
10 ounces lox (thinly sliced smoked salmon)
1 bunch of green onions, roots removed

Spread four ounces of goat cheese across each flour tortilla, be sure to spread cheese all the way out to the far edge of each tortilla. Arrange 2-3 ounces salmon in a single layer over the goat cheese leaving a one-inch border around the edges. Chop all white parts of the green onion and 2-inches of the green. Evenly scatter chopped green onion over salmon. Roll tortillas up tightly. Rolls can be kept in the refrigerator overnight if desired. When ready to serve, slice each roll on the diagonal into 1-inch wide pieces. Serve cut side up on a large platter. Yields 40 bite size hors d'oevres.