Dear Friends,
As friends and family gather this season to celebrate togetherness — I'd like to offer my thanks and appreciation to all hosts and guests with an abundance of products and saving!
In addition to this month's special, hosts can purchase a sensational "mystery box" of products (for only $9.96 you'll receive over $200 in products)! Guests will also save on oh-so versatile Gramercy Square Custard Dishes.
Have you heard that we now offer a fuel incentive? By conducting three average parties a month, you could earn a monthly fuel bonus of $70! I'd love to talk to you more about a career that pays you to party and fuels your tank!
Happy Entertaining!
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Party Ideas:
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Breakfast buffets are perfect for casual unhurried mornings with family and friends.
- Create a centerpiece with assorted colorful fruits.
- Serve fresh juices in Swirl Juice Glasses or Tuscan Tumblers.
- Using a few Square Glass Vases, set up a pancake or waffle station with all of the “works” – whipped cream, pecans, berries, syrups and sauces.
- Encourage guests to bring their favorite baked good items to share. Fill the Raised Gathering Basket and serve!
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Become a Consultant and Earn:
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25% Commission
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$70 monthly fuel bonus
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Laptop, blackberry and more!
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A product showcase valued at $650
view
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Host and Customer Specials:
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You’ll be entertaining with ease! Hosts will enjoy our Gramercy Retro Plates and 3-Tier Stand and customers will use our Tuscan Goblets everyday!
more
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Host and Customer “Thanks”giving Appreciation:
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Herb-Stuffed Roasted Cornish Hens
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“If you're looking to add a touch of elegance to your dinner table, we suggest these moist Cornish game hens. A blend of sage, lemon, onion and garlic give this entree outstanding flavor.”
—Taste of Home Cooking School, Greendale, Wisconsin
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2 Cornish game hens (22 ounces each)
12 fresh sage leaves
4 lemon wedges
6 whole green onions, trimmed, divided
1 tablespoon olive oil
2 tablespoons butter, melted
1 tablespoon lemon juice
2 garlic cloves, mince
1 teaspoon kosher salt or sea salt
1/4 teaspoon coarsely ground black pepper
6 small red potatoes, halved
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Place hens in a greased roasting pan, breast side up. Gently lift skin from breasts and arrange sage leaves underneath the skin in a single layer. Place two lemon wedges and one green onion, cut up, into the center cavity of each hen. Tie legs of each hen together; turn wings under backs.
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In a small bowl, stir together oil, butter, lemon juice and garlic. Brush half of mixture over hens. Sprinkle hens with salt and pepper.
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Bake at 375° for 30 minutes. Add potatoes and remaining whole green onions to roasting pan. Brush hens with remaining butter mixture. Bake 40-50 minutes longer or until meat juices run clear and potatoes are fork tender. Remove hens to serving platter. Stir red potatoes and green onions to coat with pan drippings. Serve potatoes and onions with hens. Yield: 2-4 servings.
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Mozzarella Rye Snacks
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Prep/Total Time: 20 min.
Yield: 2 dozen
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“We enjoy this recipe at our summer deck parties. It's ideal for unexpected guests or a quick snack. The creamy topping pairs perfectly with crisp rye bread.”
—Missie Klei, Cincinnati, Ohio
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1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon Italian salad dressing mix
1 loaf (16 ounces) snack rye bread
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In a small bowl, combine the mozzarella, mayonnaise, sour cream and salad dressing mix until blended. Spread 1 tablespoonful over each slice of bread. Place on greased baking sheets.
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In a small bowl, combine the mozzarella, mayonnaise, sour cream and salad dressing mix until blended. Spread 1 tablespoonful over each slice of bread. Place on greased baking sheets.
Bake at 350° for 5-7 minutes or until cheese is melted and bubbly. Serve immediately.
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Golden Harvest Cookies
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Yield: 3-1/2 dozen
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“Folks may be skeptical when you tell them the ingredients in these cookies. But what a tantalizing treat for the taste buds! These unique cookies are just slightly sweet.”
—Florence Pope, Denver, Colorado
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2/3 cup butter, softened
1/3 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup self-rising flour
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1-1/2 cups quick-cooking oats
1 cup shredded carrots
1 cup (4 ounces) shredded cheddar cheese
1 cup chopped pecans
1/2 cup raisins
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In a large mixing bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cinnamon and cloves; gradually add to the creamed mixture and mix well. Stir in remaining ingredients.
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Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 12-14 minutes or until golden brown. Remove to wire racks to cool. Store in the refrigerator.
Editor's Note: As a substitute for self-rising flour, place 1 teaspoon baking powder and 1/4 teaspoon salt in a measuring cup. Add all-purpose flour to measure 3/4 cup.
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