September

Good Morning.

September is my second favorite month, after October. I prefer the cooler weather. I like fall colors and was not pleased when

kitchen appliances in harvest gold went out of style several decades ago. What do we have now? Stainless steel. It is sleek and sexy, perhaps, but reminds me of surgical instruments.

Here are recipes for a very casual evening party to celebrate the arrival of autumn. I would have beer, wine, and soda. Fill your kitchen sink with bags of ice, put all the beverages in it, and be done with it. Let your guests grab whatever they want. Use unscented votive or tea candles; food doesn't enjoy competing with lilac or pine tree. I don't believe in paper plates in any indoor setting so lay out whatever mismatched items you have and borrow if need be. Same with the forks. Stick them in glasses around the table and provide big paper napkins. Cocktail napkins are cute but useless.

HORSERADISH MEATBALLS WITH ORANGE SAUCE

Mix together and shape into one-inch meatballs

2 pounds ground beef

1 cup finely chopped water chestnuts

2 eggs, beaten

1/2 cup milk

2 tbsp. prepared horseradish

2/3 cup unseasoned bread crumbs

Bake the meatballs for 25 minutes in a shallow baking dish at 350 degrees. Make the following sauce:

2/3 cup orange marmalade

2 garlic cloves, minced

1/2 cup soy sauce

3 tbsp. lemon juice

2/3 cup water

Mix together in a sauce pot until nice and hot. Coat the meatballs with the sauce and serve in the pot, covered, on a pot holder or a couple of folded dish towels. Makes maybe 5 dozen.

FETA AND YOGURT SPREAD

1 2/3 cup Feta

1 cup ricotta

2 tbsp. olive oil

3 garlic cloves, minced

1 tbsp. lemon juice

Dash cayenne pepper

3/4 cup Greek yogurt

1/3 cup chopped fresh mint

1 tsp. oregano from a jar

1/4 cup pitted black olives, finely chopped

1 medium tomato, finely chopped

Puree the Feta, ricotta, olive oil, garlic, lemon juice, cayenne, and half the yogurt in a blender until smooth. Stir in the rest of the yogurt, mint, and oregano. Chill in a bowl at this point. When ready to serve, add the olives and tomato.

CORONATION CHICKEN SALAD

1 5 pound chicken

1 tbsp. vegetable oil

1 small onion, finely chopped

1 tbsp. curry

1 tbsp. tomato paste

1/4 cup red wine

1/2 tsp. lemon juice

4 apricot halves, finely chopped

1/2 pint mayonnaise

1/2 pint whipping cream

Kosher salt and freshly ground pepper

Roast the chicken in a 325 degree oven for maybe an hour and a half or until the juices run clear. Let cool and take the meat off the bone. Cut into bite-sized pieces. Heat the oil in a skillet and cook the chopped onion for about 3 minutes. Add the curry, tomato paste, wine, and lemon juice. Simmer, uncovered for 10 minutes. Strain the sauce and cool completely. Puree the apricot pieces in a blender. Combine the cooled sauce with the mayonnaise and apricot puree in a bowl. Whip the cream into stiff peaks and fold into the sauce. Add the chicken pieces with a bit of salt and pepper and stir carefully to combine. Chill the salad for several hours and serve in a big bowl with a spoon.

This salad was created to honor the coronation of Queen Elizabeth. Don't invite her to the party. She doesn't wear jeans.

HOT MUSHROOM DIP

4 slices bacon

1/2 pound fresh button mushrooms

1/2 white onion, finely chopped

1 garlic clove, minced

2 tbsp. flour

Dash salt and pepper

8 ounces cream cheese, cut into small pieces

2 tsp. Worcestershire sauce

2 tbsp. soy sauce

1/2 cup sour cream

Wipe off the mushrooms with a little vegetable oil and slice. Fry the bacon until crisp, drain, crumble, and set aside. To the skillet add the mushroom slices, chopped onion, and garlic and cook until tender. Add the cream cheese, salt and pepper, Worcestershire, and soy sauce to the pan and heat on low until the cream cheese melts. Stir in sour cream and bacon and

heat. Serve warm.

This hearty dip can be made ahead up to the sour cream step. Warm it up before serving and then add the sour cream and bacon to finish it off.

Set out baskets of sliced baguette, party rye, and pita chips so people can choose what they wish to put on what. I would also

suggest bowls of popcorn.

WENDY'S CAKE

1 box German chocolate cake mix

1 jar Mrs. Richardson's caramel Topping

2 Heath bars

1 large container Cool Whip

Make the cake according to package directions, using an oblong pan. After it cools, take an ice pick and poke holes in the top.

Pour the caramel topping into the holes. Crush the Heath bars with a hammer between sheets of waxed paper and put the pieces over the top. Frost with Cool Whip and chill for several hours.

Wendy is my daughter. She loves this cake. Cut it into squares, serve it in the pan, and provide a spatula. Sing your college

songs or play Charades.

Cheers,

Elisabeth

P.S. Send a contribution to the Red Cross, Salvation Army, or the organization of your choice to help the people of Texas.