When you need to entertain at the drop of a hat, what would you serve? For some crazy reason, I think about this a lot. I have a vision that 12 people could show up unexpectedly on my doorstep and I could entertain them beautifully without blinking an eye. In real life, I might could handle 2 people if they were visually impaired enough to not see dust on my furniture or dishes in my sink. I could feed them cheese and crackers and maybe a glass of wine (if not wine, I could probably come up with some lemonade).In my dream world, everything would be spotless and I would have everything on hand. I think having these items on hand would work:
- Sausage cheese balls and cheese and olive roulades and cheese straws served on a pretty silver tray (that doesn’t need polishing) I would just happen to have these in the freezer, I would just pop them in the oven for a few minutes and serve piping hot.
- A variety of wines, soft drinks, etc. with sparkling clean glasses and garnishments at the ready.
- A variety of cheese and fruit or antipasto fixings that I would throw on a tray and they would land in an artful arrangement that would wow my guests.
- Fresh flowers arranged beautifully.
Of course, I would also serve these with my flawlessly manicured hands in my beautiful hostess attire without a hair out of place.
Luckily for me, I have never had 12 people show up at my door unexpectedly. I have had 2 show up occasionally and I managed just fine. Thanks to my mother for teaching how to be a good hostess, I know how to smile and put things on pretty plates or trays and wing it.
You know, I could probably put some of those things in my freezer, just in case . . .
Today’s Lagniappe: Sausage Cheese Balls
2 cups Bisquick
1 pound hot sausage
1-1/2 cup medium or sharp cheddar cheese, grated
Mix all ingredients in a bowl with your hands. Roll mixture into balls a little smaller than a golf ball. Place on a baking sheet. Bake at 350 degrees F. for about 20 minutes.
Christi’s note: I like to add garlic powder, a couple of splashes of Worcestershire sauce, a dash of cayenne and sometimes a little dried parsley to this mixture.
Leave a Reply