Portland Observer, October 6 ,1 9 8 2 Section II Page 5
Entertaining skills that work anywhere
When a professional woman with
many friends in advertising and the
entertainment world moves from an
apartment in the heart o f M an h at­
tan to a condominium in M in n ea ­
polis, does her style o f entertaining
undergo a big change? “ Not at a ll,”
says Amelia Orinstead, who for the
past year has been manager o f me­
dia services for a Fortune 500 food
company in M inneapolis. “ M y fa­
vorite time for entertaining in New
Y o rk was week nights after w ork,
because many friends com m uted.
Since I bought a condominium just
minutes from my downtown office,
that works just as well here."
H er first party in M in n eapo lis
was an impromptu affair before she
was com pletely settled in her new
home. A relaxed as well as skillfu l
hostess, she invited 30 guests fo r
cocktails to meet T o n y B ennett,
when he was appearing for a short
time at a Twin Cities nightspot.
We asked Am elia to share some
o f her party secrets w ith us. A l­
though she likes to cook, her main
purpose in entertaining is to enjoy
her guests and make sure they circu­
late, talk to each other and also have
a good tim e. She usually plans to
that everything but last m inute
touches to the food can be done the
night before the party, and enlists
the aid o f friends to act as bartend­
ers and help serve.
First drinks are dispensed from
her built-in bar; from then on guests
fix their own. As was true in New
Y o rk , how ever, she finds more
people arc choosing wine or Perrier,
so these are set up in an area away
from the bar, as another way to en­
courage circulating. Although she
concentrates on food that is relative­
ly quick to make, A m elia likes the
impact ol one attention-getting food
displayed in a prominent location,
then other munchies and crunchies
such as nuts and raw vegetables and
a dip are placed strategically around
the room. One recipe that she enjoys
using as a stage-setting centerpiece is
Biscuit Savory Bubble Ring.
A w inner in the last B a k e -O ff
contest, this pull-apart loaf is made
fro m pieces o f re frig erated fla k y
biscuit dough dipped in a mixture o f
crisp bacon bits, parmesan cheese,
diced green pepper and onion and
baked. Guests can pull o ff tasty tid­
bits from the ring to enjoy with their
first drink. After the party is in full
swing, she brings out som ething
more sub stan tial, usually a hot
food; a ho, tray keeps it warm for
seconds. Two favorites arc Picadillo
Tu rn o vers and C u rrie d Shrim p
Tarts. Both can be prepared in ad­
vance, hold up well, are good either
w arm fro m the oven or at room
tem perature and are easy to eat
without forks.
Whether guests are coming from
M adison Avenue or N ic o llet
Avenue, it’s obvious that the invita­
tion to “ drop over after w ork” is a
guarantee o f good food and a good
time, at one o f Am elia Grinstead’ s
parties.
B IS C U IT SA VOR Y BUBBLE R IN G
let, brown ground beef and onion;
drain. Add green pepper, barbecue
sauce, raisins, water and spices; mix
w ell. Sim m er 10 minutes; remove
from heat. Stir in tomatoes. Separ­
ate dough in to 20 biscuits. O n
waxed paper, press or roll each to 4-
inch circle. Spoon I rounded table­
spoon meat m ixtu re on center o f
each circle. Fold dough in half over
filling; press edges with fork to seal.
Place on ungreased cookie sheets.
Bake at 375 ’ F. for 13 to 17 minutes
or until golden brown. Garnish as
C U R R IE D S H R IM P TA R TS
8 oz. pkg. cream cheese, softened
I egg, slightly beaten
6 oz. pkg. frozen baby shrimp,
thawed
I tablespoon Dijon mustard
1 tablespoon chopped chives
14 teaspoon curry powder
10 oz. can Refrigerated Flaky
Biscuits
H eat oven to 375 °F . In small
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7-Bone
Chuck Roast
® soaS 7 3118
I LD. Safeway Quality
Blade Cut
Fried
Chuck Roast
Chicken
CHUCK ROAST
Beef
Sliced
Bacon
©
^$138
1
Buffet, 12 Oz.
R y s o n s § 1 9 8
Heat oven to 35O°F. Grease 12-
cup flu te d tube pan or 2 '4 -q u a r t
ring mold. In small bowl, combine
bacon, parmesan cheese, green pep­
per and onion. Separate dough into
20 biscuits; cut each into 4 pieces.
D ip pieces in melted m arg arine,
then bacon-cheese mixture. Arrange
coated biscuit pieces evenly in pre­
pared pan. Bake at 35O°F. for 20 to
30 minutes or until golden brown.
Cool in pan 5 minutes; invert onto
cooling rack. Invert again onto serv­
ing plate. Brush with melted m ar­
garine, if desired. 20 servings. To re­
heat, w rap loosely in fo il; heat at
35O°F. for 12 to 15 minutes.
I
Ozark
2 Lb. Box
■
10W40
motor on Motor Oil
20W Or
30W
Motor
- O il Quart
Vick’s NyQuil
Panty Hose
6 Ounce
Size Bottle
S£39
Legg’s Sheer Energy
Reg. Or Queen Size
H to 12 slices bacon, crisply cooked,
crumbled
'A cup grated parmesan cheese
'/« cup diced green pepper
!4 cup diced onion
2 (10 oz.) cans Refrigerated Flaky
Biscuits
*/« cup margarine or butter, melted
bo w l, com bine cream cheese and
egg; mix well. Stir in shrimp, mus­
tard, chives and curry powder. Sep­
arate dough into 10 biscuits; separ­
ate each biscuit into 2 layers. Place
each layer in bottom o f ungreased
m u ffin cup; press dough to cover
bottom and sides. Spoon 1 rounded
tablespoon shrim p m ixture in to
each m uffin cup. Bake at 375 °F. for
15 to 20 minutes or u n til crust is
golden brown. Loosen edges with
spatula; gently remove from pan.
Garnish as desired. 20 tarts.
desired. 20 turnovers.
Cauliflower
r nS5°° Mushrooms
2 Ù
16 Ounce
Bottles
Plus Dep.
Lucerne
Old Fashioned
r-H o m e s ty le Half Gal.
P IC A D IL L O T U R N O V E R S
'A lb. ground beef
'A cup chopped onion
'/« cup diced green pepper
'A cup barbecue sauce
'/i cup raisins
14 cup water
'A teaspoon cinnamon
'A teaspoon salt
14 teaspoon cumin
Dash cloves
1 cup ( I medium) chopped tomato
2 (10 oz.) cant Refrigerated Flaky
Biscuits
Heat oven to 375°F. In large skil-
Trash Bags
3-Lb. Crisco
Cranapple
Ketchup
Raisin Bran
Monterey Jack
Doritos
Palmolive
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Cereals
General Mills
10 Oz. Cheerios
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Wheaties
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$j 59
$j 39
32- K « , e
$j 99
Luc2^
Facial Tissue
200 Count
Sweet Corn
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Bulk, Dole
Save $1.49 Lb.
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8-Pack Pepsi
$]99
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Large
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$389
$j 69
$j 29
79*
Prices Effective 1 0/6 /82 Thru 10/12/82 At Safeway In The Portland Area.
SAFEWAY
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