| 1 | The japanese furo or wooden tub brings a touch of the orient to enhance the moonlit spell as you play the perfect hostess in your terry kimono. |
| 2 | Serve any or all of the following enchanted nibblers. |
| 3 | Menu - wonton, rangoon petite chicken wings, lomi lomi cherries, banana, kumquat & pineapple kabobs, sparkling cider, kiwi cocktails serving suggestions try teal blue linen on your "lazy susan" to hold japanese rice bowls brimming with the oriental favroites. |
| 4 | Your guests in the furo may sip sparkling cider in silver goblets while the deck-side group enjoy kiwi cocktails in frosted champagne glasses. |
| 5 | In cold weather, offer cups of japanese tea with sprig of mint. |
| 6 | Teal blue napkins are ideal to wipe sticky fingers. |
| 7 | Wonton rangoon mix the cream cheese with the shrimp/crab. |
| 8 | Place a teaspoon or less of the mix in each wonton skin. |
| 9 | Roll each skin into a long roll. |
| 10 | Freeze ahead or use immediately. |
| 11 | When ready to serve, cook the rolls quickly in about ? of fat until browned on both sides or brown in 400°F oven. |
| 12 | Try cooking both ways for a variety of tastes. |
| 13 | Pettie chicken wings marinade: equal parts soy sauce & whiskey garlic powder & brown sugar to taste to prepare chicken wings, cut off the wing tips at the joint and discard. |
| 14 | Disjoint the next two bones and with sharp knife, divide the section that has two bones, thus making three "drumsticks" from each wing. |
| 15 | Marinate in the sauce at least ?hour, overnight if possible. |
| 16 | When ready to cook, bake at 400°F for approximately 20 minutes or deep fry. |
| 17 | Lomi lomi cherries 1 pint cherry tomatoes 3 oz smoked salmon or 1 can shrimp pieces 1 minced onion 1 minced green pepper cut the tops from the cherry tomatoes ands scoop out the seed and pulp with a demitasse spoon. |
| 18 | Combine the salmon/shrimp, onion and green pepper. |
| 19 | Refill the tomatoes and chill at least 1 hour before serving. |
| 20 | For a change of pace, fill each tomato with a smoked oyster. |
| 21 | Banana, kumquat & pineapple kabobs 9 firm bananas, cut into 4 chunks each (36 pieces total) 36 preserved kumquats, drained 1 fresh pineapple, cut into 36 chunks sauce: 9 tb honey 9 tb melted butter 3 tsp ground ginger alternate fruits on 12 bamboo skewers and broil on a hibachi about 4 inches from the coals. |
| 22 | Brush with sauce. |
| 23 | Turn and baste until golden brown on both sides. |
| 24 | Sparkling cider (non-alcoholic beverage) chill bottles of sparkling cider. |
| 25 | Fill iced silver champagne glasses. |
| 26 | Kiwi cocktails (alcoholic beverage) 1 kiwi fruit, peeled 8 oz light rum 4 tb sugar syrup 2 tb lemon juice puree kiwi in blender. |
| 27 | Add rum, sugar syrup & lemon juice. |
| 28 | Blend, then sake with cracked ice and strain into prechilled glasses or serve over ice. |
| 29 | [ food for wet fingers, sharon r. hines, 11/81. |
