= —= == Let “Go-To” Recipes Get Your Party Started (NAPSA)—From New Year’s to tailgating parties to any occasion ‘ . throughout the year, pass on the pre-party frenzy and gear up with your favorite “go-to” recipes. You know those recipes that require minimal ingredients and prep time but always steal the show? Keep a party-ready pantry and your “go-to’s” will make it easier to get to what’s really important. Tips for a Party-Ready Pantry Keep a list of “go-to” recipes handy. Looking for more? Visit www.oceanspray.com to create your very own stash of “go-to” recipes, or ask friends and family. e Be ready for last-minute cuests. Stock up your pantry with ingredients like mustard, brown sugar and chili to perk up sauces and add a sweet or savory kick to any recipe you chose. e Presentation is everything— keep colorful plates, napkins, hors d’oeuvre picks and platter decorations at the ready. Customize your “go-to” recipes for different events and party themes. Dream up fun serving suggestions like fancy glassware and garnishes or minivariations for each recipe. Keep extra copies of your “goto” recipes on hand to give to guests. Here are two you might like to try: ULTIMATE PARTY MEATBALLS (Makes 30 appetizer servings) 1 14-ounce can Ocean Spray Jellied Cranberry Sauce 1 12-ounce bottle Heinz Chili Sauce 1 2-pound bag frozen, precooked, cocktail-size meatballs Marvelous meatballs made with cranberry and chili sauce add a sweet and spicy touch to your get-togethers. Combine sauces in a large saucepan. Cook over medium low heat, stirring until smooth. Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally. Slow-cooker preparation: Place meatballs in a slow cooker. Combine sauces and pour over meatballs. Cover and cook 4 hours on HIGH. CHICKEN FINGERS WITH CRANBERRY MUSTARD DIPPING SAUCE (Makes % cup) *4 cup Ocean Spray Jellied Cranberry Sauce 1% tablespoonsgrainy Dijon mustard 1 tablespoon brown sugar Combine ingredients in a small mixing bowl, whisking until smooth. Serve hot or at room temperature as a dip with chickenfingers.
