Small Bites…Adventures in Downsizing

By Jan Kinzel

Help! I need a compass…to find my way in my new neighborhood. At last move-in day has arrived and with all of the
busyness not many thoughts of meeting the neighbors have surfaced. As the days become weeks and the unpacking is nearly finished and the house is mostly in order, something seems to be missing. Friends! I miss visiting with my friends and activities we shared. How can I become assimilated into this new place? Where is my place? Are there some out there who will find me and my experiences interesting?

Most likely right off the bat some of the neighbors will reach out to you during the moving-in process. Recognize this as a great offer of friendliness mixed with just a little curiosity about their new neighbors. Respond to these friendly gestures in kind. Not everyone will become your BFF, but there will be some with whom you bond. Build on these and soon you will find yourself part of a great group of new friends with shared experiences and interests.

Offer hospitality and food. As these friendships develop, invite two or three of the couples or some singles over for Sunday lunch or a light supper. Keep it casual and simple, but of course tasty! Soon you will be part of a social circle that will bring a true sense of belonging in the new neighborhood and you can throw that compass away.

MENU SUGGESTIONS 

In the summer, have a cook-out on the grill with lots of fresh produce of the area. Even more simple, host an ice cream party with sundaes and all the trimmings. A big refreshing pitcher of homemade lemonade poured into frosty Mason jars along with some tasty sandwiches and homemade cookies is a very welcoming lunch menu on a hot summer day.

In the autumn or winter, fix a hearty soup with crusty bread and a great salad. Be sure to add a special dish that is unique to you – perhaps a dessert. Inter-active meals are fun mixers – such as a baked potato or pasta bar. While the food is important, it’s the getting acquainted that most important.

HOMEMADE LEMONADE 

1 Bag of Lemons (from Costco)
3 Cups Simple Syrup
Mint Leaves

Roll lemons on counter to make juicing easier. Rinse and cut lemons in halves. Juice lemons and strain. Add simple syrup to taste. Pour lemonade over party ice in a big pitcher. Serve in tall glasses with mint leaf and slice of lemon and brightly colored straws.

Simple Syrup: Heat equal parts of sugar and water until sugar is dissolved. Cool completey.

CHICKEN SALAD SANDWICHES 

1 Carton Costco Chicken Salad, food processed to a finer texture
1 Cup Lite Mayonnaise
4 Tablespoons Curry Powder
1 Cup Golden Raisins soaked in orange juice for an hour or so then drained
1 or 2 Loaves Sliced Cinnamon Raisin Bread
Few sprigs of Tarragon

Mix the mayonnaise and curry powder together. Trim the crusts from the bread slices. Spread a small amount of the curry mixture on each slice. In a bowl, combine the chicken salad, remaining curry mixture and raisins. Using 2 slices of bread each, build the sandwiches. Place in a sealed container and chill thoroughly. To erve, cut into triangles and garnish with a leaf or two of tarragon. These go great with orange spiced iced tea.

STRAWBERRY SHORTCAKES IN JARS 

1 Large Carton Strawberries
2 Sara Lee Pound Cakes, cut into cubes
1 Carton Whipped Cream, whipped and sweetened with sugar and vanilla

In pint wide mouth Mason jars layer each of the ingredients. Fill to about 2/3. Top with a sprig of mint and serve with a red plastic spoon and a strawberry print napkin. Use one jar per guest.

CHICKEN TORTELLINI SOUP FOR A CROWD 

1 Whole Chicken – poached in water, then boned, save the broth and the meat
1 Cup Water
3 Cans Cream of Chicken Soup
½ Carton Swanson’s Chicken broth
3 Cups Sliced Carrots
3 Cups Chopped Yellow Onions
2 Packages Frozen Cut Broccoli
6 Garlic Cloves, Minced
1 Bunch Fresh Basil Leaves snipped into small pieces
1 ½ Cups Vermouth
3 Packages Fresh Cheese Tortellini
1 to 2 Tablespoons Salt – to taste
¼ Teaspoon Cayenne Pepper
Parmesan Cheese Curls

In large soup pot, combine the Swanson’s chicken broth, soup, carrots, onions, garlic, basil and bring to a boil. Cook over medium heat until vegetables are tender. Add the boned chicken with its poaching liquid, broccoli and tortellini and cook until pasta is al dente. If needed, add more chicken broth from the Swanson’s carton if needed. Serve in pasta bowls and garnish with fresh basil sprigs and curls of parmesan cheese.

SPICED APPLE CIDER 

3 Oranges Studded with Several Whole Cloves
2 Gallons Apple Cider
6 Whole Cinnamon Sticks

Place cider, oranges and cinnamon sticks in a large pan and simmer on the stovetop for 1 ½ hours. To serve, transfer what will fit to your crock-pot and keep hot. Ladle into mugs as guests arrive. Use what’s left in the pan to refill the crock-pot.

HEARTY OXTAIL SOUP 

2 Yellow Onions Chopped
3 Tablespoons Olive Oil
3 Lbs. Oxtails, seasoned with salt and pepper
2 Cups Red Wine
1 Box Swanson’s Beef Broth
1 Tube Tomato Paste
4 Carrots, finely chopped
4 Stalks Celery, finely chopped
1 Turnip, finely chopped
2 Teaspoon Sugar
1 Teaspoon Salt

In large fry pan, sauté onions in 2 tablespoons of the oil until tender. Place in a 4 quart pan with lid. Add remaining 1 tablespoon of oil to frying pan and brown oxtail pieces a few at a time until browned. Pour wine into frying pan bring to boil, scraping free any pieces of browned meat. Add wine to the soup pan along with most of the beef broth, tomato paste, vegetables and sugar. Cover and simmer over low heat for 3 hours or until meat falls from bones and broth is thickened. Add salt to taste. If made ahead and refrigerated, add ¼ cup beef broth or red wine and reheat. Serve with warmed crusty French bread

APPLE PIE IN A JAR 

2 Cans Prepared Apple Pie Filling
2 Pie Crusts, ready-made or homemade

Or

Streusel Topping made of Oatmeal, Brown sugar, Flour, Melted Butter

Spray each jar, one per guest, with Pam. Fill ¾ full with pie filling. Top with a round of pastry dough, crimping it to the top of the jar. Cut a V in it to vent the steam and brush with an egg wash. Place jars on a cookie sheet. Bake at 375 degrees until golden brown and the apples are bubbling. Or top with 2 tablespoons of the streusel and proceed as above except for the egg wash. For serving, top with 2 mini-scoops of vanilla bean ice cream.

TIP: Make new friends but keep the old; Some are silver and the others are gold. 

For where two or three are gathered in My name…Matthew 18:20