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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Whole Or
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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
Heads
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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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