What originated in Ancient Greece as a demonstration to guests that they were not about to be poisoned, the “toast” became the common custom we practice today. Toasts are used in multiple celebrations as well as to honor individuals both living and dead. In the 17th century, the word toast became associated with the custom by serving drinks with a spiced toast to improve the flavor of the drink.

Special occasions such as weddings, retirements, new endeavors and births invite the custom of offering goodwill, happiness, and prosperity to the honoree. There are also toasts for the dead when a loss for words is felt. A well made toast can contribute to any special moment with just a modicum of forethought, toast etiquette and appropriateness to the occasion.

The components of a toast includes the verbalization, the agreement, and the actual drinking or imbibing. The verbalization guidelines are simple. From a simple “cheers” to an eloquent short speech, a toast should be simple and from the heart. The person states the reason for the toast thus eliciting an agreement from the others present. The agreement is signified by each individual lifting their drinks into the air. This is often accompanied by confirming sentiments such as “Hear! Hear!” And finally the drinking of the beverage “seals” the toast. It may be as simple a quick sip, a long drought or the complete draining of the glass depending on the region.

In the United States and a few other countries, France, Canada, Australia, and Ireland, dessert is the last course of a meal. It is normally sweet and is commonly ice cream, cakes, cookies, pastries and fruits. In the United Kingdom and some commonwealth countries, such as India, the dessert is called a pudding, meaning any sweet dish following a meal. In some countries the word “afters” is used instead of dessert. In China sweets are served throughout the meal alternately with savory dishes, but the final dish is sweet.

It wasn’t until the 19th Century that desserts became commonplace in the West. Prior to then, desserts were only served by the aristocracy or for special meals such as Christmas. As the cost of sugar became more affordable, desserts became more common for the middleclass. In the United States desserts are served any time as a snack and as a treat for guests.

People who are diabetic or who are making an effort to remain on a low-carb diet can still enjoy desserts. Just remember that most recipes that are low-fat or fat-free have fillers loaded with carbohydrates. Some sugars are fine especially when eaten as part of a heart healthy diet. And it is important to exercise regularly. Also, pay attention to portion size; your portion size is as important as what you eat.

Almost every holiday in the West is saturated with sweets. Ice cream and cake are served at almost every birthday. Valentines Day is a time for chocolates. Easter comes with chocolate bunnies and candy eggs. Christmas and Thanksgiving call for a super meal with loads of desserts such as pies, cookies, cakes, and anything your imagination can cook up. In America we like our desserts.

Here are a couple of crowd pleasers. These are great for your dinner meal or to take to the next pot luck gathering.

ASPARAGUS HAM BAKE

2 cups cubed fully cooked ham
2 cups cooked rice
1 can (10-¾ oz) condensed cream of mushroom soup, undiluted
¾ cup evaporated milk
½ cup shredded process cheese (Velveeta)
3 tablespoons finely chopped onion
1 pkg. (10 oz) frozen asparagus spears, thawed
½ cup crushed cornflakes
3 tablespoons butter, melted

In a large bowl, combine the ham, rice, soup, milk, cheese and onion; mix well. Spoon half into a greased 2 quart baking dish. Top with asparagus and remaining ham mixture. Combine cornflake crumbs and butter; sprinkle over top. Bake, uncovered, at 375 degrees for 30-35 minutes or until heated through. YIELD: 4-6 Servings.

DOUBLE CHEESE HAM SOUFFLE

16 slices day-old bread, crusts removed and cubed
1 pound cubed fully cooked ham
3 cups (12 oz) shredded cheddar cheese
1 cup (4 oz) shredded Swiss cheese
6 eggs
3 cups milk
½ teaspoon onion powder
½ teaspoon ground mustard
1/8 teaspoon pepper
Dash to 1/8 teaspoon cayenne pepper
1-½ cups finely crushed cornflakes
3 tablespoons butter, melted

Place half of the bread cubes in a greased 13X9X2 baking dish. Top with ham, cheeses and remaining bread cubes. In a bowl, whisk together the eggs, milk and seasonings; pour over the top. Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Combine the cornflakes and butter; sprinkle over the casserole. Bake, uncovered, at 375 degrees for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. YIELD: 8-10 Servings

One of these terrific salad dressings is sure to spice up your next salad. They will all ask for more, and they are even good for you!

SOY RANCH DRESSING

1 cup water
2/3 cup Soyagen (soy milk powder)
1 pinch salt
1 tablespoon sugar or honey
4 tablespoons Hidden Valley Ranch dressing mix
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ cup light olive oil or canola oil
Juice of two large limes or one lemon

In blender, place water, Soyagen*, salt, honey or sugar, ranch dressing mix, garlic powder, and onion powder and process until smooth. While blending, slowly pour oil into mixture. Mixture will thicken. Pour mixture into a container. Stir in fresh lime or lemon juice. Dressing should thicken more with the addition of lime or lemon juice. Chill in sealed container until serving.

(*If you do not have access to Soyagen, a soy milk powder, do not use any other soy or tofu milk powder; it will not thicken. It is best to replace the water and Soyagen with 2/3 cup tofu, blended with enough water to thin to white-sauce consistency.)


GREEK SALAD DRESSING

1/3 cup fresh lemon juice
4 tablespoons light olive oil
½ teaspoon honey or pinch sugar
2 tablespoons green onion, sliced thin (optional)
1 tablespoon fresh oregano or 1 teaspoon dried oregano
¼ teaspoon salt (optional)
2 garlic cloves, minced

Mix all dressing ingredients in a container than can be shaken. Shake well until oil and lemon juice have a creamy appearance. Chill until serving. Shake before serving each time.

Potluck meals are popular in the U.S. They are meals shared with a group for almost any get together. The meal could be a luncheon, dinner, or a gourmet any occasion. Normally the food is home cooked, but it doesn’t have to be. Some potlucks are strictly that; no one knows what everyone else is going to bring. The possibility is there that everyone will bring salads or desserts. It is funny though how potlucks almost always have enough variety for a balanced meal.

Sometimes the hostess asks people to bring a specific dish or gives some suggestions. Quite often the hostess provides the main course and beverages and the guests bring side dishes, salads and desserts. Main course dishes could be a baked ham, roast or grilled meat. Often the hostess also makes up some appetizers.

Many of your guests will have their own favorite recipes, but if you are looking for a new dish check out the recipes in the Internet under www.cs.wisc.edu/sacm/potluck/list.html for the newest recipes list. If you are invited to a potluck and don’t know what to take, ask the hostess for ideas.

Many clubs meet regularly and have potluck meals frequently. If they rotate being hostess then they can share the cost and responsibility for preparing the main dish, beverages and appetizers.

A potluck is a good time to try a new recipe that is more than you would fix for those at your home. Also, it is a good time to taste others’ recipes. You may find something you will want to try at home.

We can trace the history of pasta back as far as the fourth century B.C., where an Etruscan tomb showed a group of natives making what appears to be pasta. The Chinese were making noodles as early as 3000 B.C. And Greek mythology suggests that the Greek God Vulcan invented a device that made strings of dough that became the first spaghetti.

Pasta made its way to America through England. The English discovered pasta while touring Italy. Colonists brought to America the English practice of cooking noodles at least one half hour, then cover them with cream sauce and cheese. But it was Thomas Jefferson who gets credit for bringing the first macaroni machine to America when he returned home after serving as ambassador to France.

The first industrial pasta factory in America was built in Brooklyn. From lasagna to light linguine dishes the recipe possibilities are many. Pasta is also a healthy meal option for consumers. There are now more options than ever for consumers to enjoy healthy and economical meals the whole family will love with the new enhanced pasta varieties such as whole wheat, whole grain, pasta with omega-3 and high fiber pasta.

Pasta come in a lot of different shapes and you have more than 50 different shapes to choose from. When making pasta dishes, be sure to choose a pasta shape and sauce that complement each other. Thin pastas like angel hair or thin spaghetti, should be served with light, thin sauces. Pasta that are thicker, like fettuccine, work well with heavier sauces.

Here are two really different styles of serving gelatin and pudding. You can use them either for a side dish or dessert. They are both irresistible, whether used with another food item, or by themselves! They are definitely a MUST TRY!

CHERRY WALDORF SALAD

¾ cup boiling water
1 pkg. (4 serving size) Jell-O Brand Cherry Flavor Sugar Free Gelatin
½ cup ice cubes
1 medium apple, chopped
¼ cup chopped celery
1 small banana, sliced
½ cup chopped walnuts, if desired

Stir boiling water into dry gelatin in medium bowl for 2 minutes, until completely dissolved. Add enough cold water to ice cubes to measure 1-¼ cups. Stir into gelatin. Refrigerate 1 hour or until thickened (spoon drawn through leaves definite impression).

Stir in apples, celery, bananas, and nuts if desired. Pour into 3-cup serving bowl. Refrigerate 1 hour or until firm. Garnish if desired. Store leftover gelatin in refrigerator. YIELD: 5 (½ cup) Servings


WATERGATE SALAD

1 cup Jet-Puffed Miniature Marshmallows
1 pkg. (4 serving size) Jell-O Pistachio Flavor Instant Pudding & Pie Filling
1 can (20 oz) Dole Crushed Pineapple, in juice, untrained
½ cup chopped Planters Pecans
1-½ cups thawed Cool Whip Whipped Topping

Combine marshmallows, dry pudding mix, pineapple and pecans in large bowl until well blended. Add whipped topping, stir with wire whisk until well blended. Cover. Refrigerate at least 1 hour before serving. Store leftovers in refrigerator. YIELD: 8 (½ cup) Servings.

(NOTE: Jell-O, Jet-Puffed, Dole, Planters, and Cool Whip are all registered Trademark names.)

If you like to serve soup before a nice meal, these are just the ticket. Both have completely different tastes to try. The chilled soup is great for summer!

CREAMY BROCCOLI-RICE SOUP

1/3 cup water
3 cups broccoli florets
½ cup chopped onion
3-½ cups water
4 teaspoons McKay’s Chicken-Style Seasoning
½ cup uncooked brown or regular white rice
1 cup tofu or soy or nonfat milk
1 teaspoon fresh oregano leaves or ¼ teaspoon dried oregano leaves
½ teaspoon salt (optional)

Heat 1/3 cup of water to boiling in 3-quart saucepan over medium heat. Add broccoli and onion. Boil uncovered 6 to 8 minutes, or until almost tender; drain and set aside.

Heat 3-½ cups water, McKay’s Chicken-Style Seasoning and rice to boiling; reduce heat. Cover and simmer 18 to 20 minutes, or until rice is tender. Place half the broccoli mixture and half the rice mixture in food processor or blender. Cover and process until smooth; return to saucepan. Repeat with remaining broccoli and rice mixtures; return to saucepan. Stir in remaining ingredients; heat through. Serve. YIELD: 4 Servings


CHILLED CHUNKY GAZPACHO

6 cups tomatoes, coarsely chopped (about 3 pounds)
1 32-ounce bottle low-sodium tomato juice
2 cups cucumber, peeled and chopped (about 2 medium)
1-½ cups green bell pepper, chopped
1-½ cups Vidalia or sweet onion, finely chopped
1 cup celery, chopped
1 tablespoon olive oil
3 tablespoons lemon juice
½ teaspoon salt
½ teaspoon hot sauce
3 garlic cloves, minced

Combine all ingredients in a large bowl; stir well. Cover and chill. YIELD: 8 (1-½ cups)

This delectable cheesecake will please any crowd! And, it’s low-fat!

LOW-FAT RASPBERRY CHEESECAKE

1 cup fresh or loose-pack frozen raspberries
1 cup all-purpose flour or whole-wheat flour
1 teaspoon baking powder
½ cup sugar or honey
¼ cup canola oil
1 tablespoon cornstarch
3 tablespoons water
1 teaspoon vanilla
1 cup plain fat-free yogurt or Tofu Yogurt (below)
¼ cup sugar or honey
1 tablespoon cornstarch
3 tablespoons water
2 tablespoons all-purpose flour
1-½ teaspoons lemon peel, finely shredded
1 teaspoon vanilla

Spray a 9 inch spring form pan with nonstick cooking spray; set aside. Thaw frozen raspberries at room temperature for 15 minutes. Drain, if necessary.

Combine flour, baking powder, and sugar (if using sugar). In separate mixing bowl, combine oil and honey (if using instead of sugar). In small cup, whisk 1 tablespoon cornstarch into 3 tablespoons water. Add the cornstarch mixture to the oil mixture. Add 1 teaspoon vanilla and mix well. Combine flour mixture with liquid mixture. Spread onto bottom of prepared pan; sprinkle with loose raspberries.

Combine the yogurt of choice, ¼ cup sugar or honey, 1 tablespoon cornstarch, 3 tablespoons water, 2 tablespoons flour, lemon peel, and 1 teaspoon vanilla in medium mixing bowl. Mix until smooth; pour over berries-and-cream mixture.

Bake in a 350 degree oven about 45 to 50 minutes, or until center appears set when shaken gently. Cool in pan on a wire rack for 15 minutes. Loosen and remove sides of pan. Cool completely. Cover and chill for 2 to 24 hours before serving.

TOFU YOGURT:
1 cup firm tofu
2 tablespoons canola oil
1 tablespoon lemon juice
1-½ teaspoons honey
1 teaspoon vanilla
½ teaspoon salt

Combine all ingredients in a blender or food processor. Blend until smooth and creamy. Chill until serving.

There are many drinks that can be made that are without alcohol. So if you are choosing not to drink because you were chosen to be the designated driver for the night or you choose not to drink due to personal or religious reasons, you can still have your favorite drink, it will just be without the alcohol. With multiple websites and more than 700 recipes available like fruity, fizzy, cocktails, tropical and creamy mixes, you're sure to find the one that is right for you.

If your best friend is pregnant and you are the one throwing a baby shower for her, pregnant women can't drink, don't leave her out. Mix up some tasty virgin daquiris that will be sure to be a crowd pleaser.

It's Saturday night and you have been the chosen one to be your group's designated driver. Now that doesn't mean the fun has to stop there. You can still have your favorite drink tonight, it will just be minus the alcohol. Before you head out for the night you can pick out your favorite drink's recipe or pick a new drink for the night and take the recipe with you, just in case the bartender is unsure of how to make it.

Don't be the party pooper; be the life of the party with your non-alcoholic drinks. With multiple website and multiple drink recipes you'll be able to mix up the perfect drink for every occasion. Grab your blender and get started tonight and then sit back and relax.

A bartender is a person who prepares and serves beverages to customers in bars, restaurants, pubs, taverns, lounges and clubs. The beverage is usually an alcoholic beverage such as beer, wine or mixed cocktails. A bartender is also referred to as a barkeeper, barman, barmaid, and mixologist. A bartender’s main responsibility is to serve guests who approach the bar. However, in some establishments a bartender is also required to take payment from guests and wait staff, control the inventory of the liquor supply, and keep glasses well stocked.

Bartenders who work full time can make a substantial amount of money while working in a fun atmosphere and doing something they enjoy. However, due to its flexible hours and multiple shifts it also makes an ideal part-time job for college students or for those who are trying to supplement their income. A talented bartender relies on socializing with the customers while mixing and retrieving drinks at the same time. Usually it’s the friendly bartenders who attract return customers and draw larger tips.

Bartenders are always creating new drinks. Not too long ago a kamikaze was a very popular drink. It consists of vodka, triple sec and lime juice. Eventually the lime juice was replaced with cranberry juice and a drink called the cosmopolitan emerged. If a bartender wants to be even more creative they can replace the cranberry juice with raspberry or blueberry. All it takes is a good bartender with a little bit of imagination and creativity and the possibilities are endless.