[speaker001:] They suggested some sort of a recipe, uh, for, uh, [lipsmack] company, for entertaining. Did you have anything in mind that, uh, you'd like to share?
[speaker002:] Well, I, uh, just had a Christmas Around The World party
[speaker001:] Ooh.
[speaker002:] the other night and had some hors d'oeuvres.
[speaker001:] Oh.
[speaker002:] And I fixed, uh, a crab meat spread that is real good and real easy.
[speaker001:] Ooh, that sounds good. What,
[speaker002:] It's, uh, it's like, uh, eight ounces of cream cheese
[speaker001:] Uh-huh.
[speaker002:] softened, and you mix it with one tablespoon onion juice and one tablespoon lemon juice, one tablespoon worcester sauce and mix it and spread it out onto a plate. And,
[speaker001:] One tablespoon of worcester?
[speaker002:] Uh-huh.
[speaker001:] Okay.
[speaker002:] And then you take and, uh, [lipsmack] cover that with drained crab meat mixed with one of the small bottles of chili sauce and spread it over the top and spread it on Triscuits crackers.
[speaker001:] Oh, that,
[speaker002:] And that always goes over real well and it's real easy.
[speaker001:] How much chili sauce did you say?
[speaker002:] It's one of the small bottles.
[speaker001:] Like eight,
[speaker002:] I don't think, uh,
[speaker001:] Not eight ounces. That would be a lot.
[speaker002:] [Lipsmack] Well, it's about eight ounces.
[speaker001:] Is it?
[speaker002:] It, it, uh-huh.
[speaker001:] Okay, this would make a lot, right?
[speaker002:] Yeah, it would probably make, well, it doesn't make quite as much as you think, but, yeah, spread it out because you keep the cream cheese kind of thin.
[speaker001:] And how much crab meat did you use?
[speaker002:] One tin.
[speaker001:] One,
[speaker002:] Of the flake. Uh-huh. And drain it real good.
[speaker001:] One can of flake.
[speaker002:] Uh-huh.
[speaker001:] Oh, okay. Have you ever used the, uh, imitation, yet?
[speaker002:] Yes, I have. I used it, uh, last Christmastime. Uh, what did I put it in? I think I just served it by itself. There's like a little tidbit with the sauce to dip it into and stuff.
[speaker001:] Ooh, that sounds, I've tried it and then I have it here on hand for about a week and then all of a sudden it dawned on me, wait, is this totally imitation and then I found out, I went back to the store and they said it is a fish product.
[speaker002:] Uh-huh, uh-huh.
[speaker001:] So, therefore, you really don't have a very long life, you know
[speaker002:] Right.
[speaker001:] once you buy it.
[speaker002:] Right.
[speaker001:] I thought, so, you know, they should put some directions on some of these new things they're making that you really don't know what the shelf life is.
[speaker002:] That's very true.
[speaker001:] You know.
[speaker002:] Very true. I had bought a cheesecake, uh, and they very nicely put onto the box that it may be re frozen, which I felt was real nice.
[speaker001:] Oh, that's a good idea.
[speaker002:] Yeah.
[speaker001:] Whose was that?
[speaker002:] It, uh, was, uh, Lawry's, I believe, or Lawler's.
[speaker001:] ,
[speaker002:] And I got it, do you have a Sam's Wholesale Warehouse up there? It's real,
[speaker001:] Uh, Sam's, right, right.
[speaker002:] Yeah, okay, that's where I picked it up. It comes out of Chicago and they're very good
[speaker001:] Oh.
[speaker002:] cheesecakes.
[speaker001:] Oh, that sounds good
[speaker002:] Yeah.
[speaker001:] because that's great. That must be the ones that look like they're packaged for a restaurant.
[speaker002:] Yes, yes.
[speaker001:] Okay, I, I've,
[speaker002:] And they have, and they have the little papers between them.
[speaker001:] Right. Oh, hey, that sounds,
[speaker002:] And I think they're, what, about nine dollars and something.
[speaker001:] Right. And it's something good to have on hand, too. It's frozen
[speaker002:] Yes.
[speaker001:] in the first
[speaker002:] Yes.
[speaker001:] place, right?
[speaker002:] Yes.
[speaker001:] So, you can, uh, it is frozen, isn't it?
[speaker002:] Yes, it is frozen.
[speaker001:] And then you can re freeze.
[speaker002:] And I thaw it and then you can re freeze it. And,
[speaker001:] Hey, that sounds great.
[speaker002:] Uh-huh.
[speaker001:] That s-,
[speaker002:] It was, they're very good, very good. And that's the one thing that I hate to make is desserts.
[speaker001:] Oh, do you? And that's my favorite.
[speaker002:] Is it?
[speaker001:] And I really don't care for desserts that well other than one piece of it.
[speaker002:] Oh, I love to eat it, but I don't like to make it. It takes time and you have to rack your brain,
[speaker001:] [LAUGHTER].
[speaker002:] and, time I don't have anymore [LAUGHTER].
[speaker001:] That's the, that's the thing I hate most about entertaining is thinking of what I'm going to serve.
[speaker002:] Uh-huh. It is.
[speaker001:] I, I said I can make it no time. It's trying to think, and then we just, uh, built a new home and I have one of these kitchens that's the center of the house
[speaker002:] Uh-huh.
[speaker001:] and so no matter where they're at, your company can see you cooking.
[speaker002:] That's right.
[speaker001:] Which is funny.
[speaker002:] And your mess [LAUGHTER].
[speaker001:] This, [LAUGHTER] well, this is what everyone has said. They said it's okay for you because you keep a real neat kitchen.
[speaker002:] [LAUGHTER].
[speaker001:] [LAUGHTER] And I said, yes, I decided it looks better in BETTER HOMES AND GARDENS than it does in practicality.
[speaker002:] Yeah [LAUGHTER].
[speaker001:] But, uh, what I have learned in the, uh, ten months we've lived here, is it that when I entertain, I have to have my foods all prepared and in the oven with all the, [LAUGHTER] everything through, ready
[speaker002:] Right.
[speaker001:] to serve.
[speaker002:] Right.
[speaker001:] Because with the open area, you don't want someone from your dining room seeing your mess, like you said.
[speaker002:] That's, that's right.
[speaker001:] So you have to have the picturesque kitchen, you know, right out of the magazine.
[speaker002:] Well, I like to have mine all done anyway, because then I want to, I want to party, too. I don't want to sit in the kitchen and be putting an olive on something [LAUGHTER].
[speaker001:] You're right.
[speaker002:] You know.
[speaker001:] And you know the funny thing is, now that I have a large kitchen with a big island and that, I still have people trying to come, you know, they'll come in the kitchen and I said, out, we have the chairs on the other side [LAUGHTER] of the counter [LAUGHTER]
[speaker002:] Correct [LAUGHTER].
[speaker001:] for guests. You're not allowed to trespass into my kitchen [LAUGHTER].
[speaker002:] [LAUGHTER] Sounds,
[speaker001:] And it, it has worked out. But at our point of life we know many of the people we're entertaining
[speaker002:] Right.
[speaker001:] uh, well enough that they know, you know, it's very much at home type situation.
[speaker002:] Well, a lot of our entertaining anymore with the couples, again, that we've known a long time like you, they, uh, we all bring things and it sure makes it a whole lot easier.
[speaker001:] Well, we even
[speaker002:] Anymore.
[speaker001:] have a better one. Now we decided [LAUGHTER] that we all meet, we have it worked,