More Make Ahead Appetizers for Your Parties

As you know by now, I love parties and I love to be part of the fun. When I plan my dinners whether for 4 or for 40, I make sure that most of my foods can be prepared ahead of time to be baked, warmed or served as is on the day of the party. I try to pay attention to colors and textures.  If you have creamy spread, offer next to it fresh green salad. In last week's blog I posted couple spreads black olives and red bell pepper. Today you will have a green spread, white spread and scallion salad.Green Olive Tapenademakes 3 cups1 1/2  cups pitted green olives1           cup walnuts3           scallions, chopped1            jalapeno, seeded and chopped1           cup chopped parsley1/2      cup lemon juice4           tablespoon olive oil-Place all ingredients in a food processor.  Using about 10 on/off turn, process until mixture is chopped finely but not pureed.Yogurt and Bulgur Dipmake 3 cups4          cups non-fat plain yogurt1           cup #1 bulgur or very fine1           small sweet onion, chopped1/2      cup coarsely chopped walnutssalt to taste1          tablespoons sesame seeds-Stir and pour 2 cups of the yogurt in a cheesecloth bag.  Place the cheesecloth in a colander and let it drain for 8 hours.  What remains is a thick creamy spread, similar to cream cheese.  Cover and refrigerate eh cheese.-Mix the bulgur wheat with the rest of the yogurt.  Cover and let it stand in the refrigerator for a t least eight hours.-Mix the bulgur yogurt mixture with the yogurt cream cheese, onion, walnuts and salt.  Place on a flat serving dish.  Sprinkle with the sesame seeds.Scallion and Mushroom Saladserves 43          cups chopped scallions3          cups thinly sliced white mushrooms1/2     cup chopped cilantro1          teaspoon sweet basil1/2     cup lemon juice6         tablespoons olive oilsalt  and freshly ground black pepper to taste-In a salad bowl, toss the scallions, the mushrooms and the cilantro.-Whisk the lemon juice with the lemon juice and the sweet basil.Drizzle over the mixed vegetables, sprinkle with the salt, the pepper and toss gently.All the spread can be made 3 days before the party. Chop all the vegetables for the salad on the day before the party and mix with the dressing  just before the party start.