By Judyrae Kruse Herald Columnist
This time of the year is kind of like making popcorn — slow start, then WOW!
High school and college graduation ceremonies, bridal and baby showers, family and school reunions, backyard, dock and patio parties, and then along comes the 4th of July and then …
When it comes right down to it, it’s one special occasion after the other, whiz-bang, until the final hurrah on Labor Day weekend. And then, of course, it’s back to school and all the sports turnouts, gymnastic and dancing lessons, before-or-after football game get-togethers, you know the drill.
All or some of which may mean your name might well be on the make-and-serve or make-and-take list for any or all of them.
In which case, here’s a new appetizer/snacker idea, courtesy of the folks at Spice Islands. If you whip up the topping a little ahead of time, then the recipe finishes in a flash.
Toasted dill delights
1/4 cup mayonnaise
2teaspoons dill weed
1/2 teaspoon garlic powder
1/4 teaspoon celery salt
1/8 teaspoon fine-grind black pepper
1/4 cup shredded Parmesan cheese
12 slices baguettes or party rye bread
1/4 cup finely chopped tomato
2green onions, finely chopped
2tablespoons chopped black olives
In a small bowl, combine the mayonnaise, dill weed, garlic powder, celery salt, pepper and Parmesan cheese.
Arrange bread slices on a baking sheet in a single layer. Broil 6 to 8 inches from heat for 30 to 45 seconds or until lightly toasted. Turn slices over, spread with mayonnaise mixture. Broil 2 minute or until lightly browned.
Top each with tomato, green onion and olives. Serve immediately.
RSVP: Considering the full roster of events likely coming up on our calendars the next few months — either to host or attend — and the food required to get the job done, does anybody have some great tried-and-true recipes to share to cover all contingencies?
Appetizers, nibblers, snackers, salads, desserts, everything and anything else that always stands you in good stead for this or that or such and such — the sky’s the limit here.
If so, why not spread the joy around and send your recipe/recipes along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
We are always happy to receive your contributions and requests, but please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to email@example.com.
The next Forum will appear in Monday’s Good Life section.