Menus, Recipes Cater to Vegetarians : Special Guide Helps Take the Work Out of Planning a Party

“Very Innovative Parties” is an exhaustive guide that takes the work out of party planning and fills a special niche: the menus and recipes are vegetarian and non-alcoholic.

Compiled by the Loma Linda University Dental Auxiliary, the book presents 61 party themes, each accompanied by ideas for invitation design, decorations, table setting, entertainment and food.

There are milestone parties--birthdays, weddings, anniversaries, even a celebration for a teen-ager who has just acquired a driver’s license--as well as holiday parties, sports-oriented events, ethnic-themed parties and more.

Suggested Menus, Recipes

The book is divided into two parts: first, the party outlines, which include suggested menus, and then the recipes. Many of the dishes are in quantity sizes and can be prepared in advance, even the day before. Some of the recipes employ commercial meat substitutes made from vegetable proteins, such as canned vegetarian burger and canned “soyameat” chicken, but others require only eggs, cheese and other supermarket products.

The preparation and cooking times are listed at the end of each recipe. These are further broken down into standing, heating, chilling and freezing times, when applicable. Advance preparation requirements and yields are also noted, making it possible to assess a recipe at a glance.

A large, spiral bound book with a red Leatherette cover, “Very Innovative Parties” can be ordered by mail. The price is $19.95 plus $1.20 tax for California residents and $2.50 postage and handling. Make checks payable to Loma Linda University Dental Auxiliary and send to Very Innovative Parties, P.O. Box 382, Loma Linda, Calif. 92354.

The following recipes from the book are examples of quantity dishes that can be prepared the day before serving.

CORN STRADA

12 to 16 slices French bread, crusts removed

Butter

1 (16-ounce) can cream style corn

1 (16-ounce) can whole kernel corn, drained

1 (7-ounce) can diced green chiles

2 cups shredded Monterey Jack cheese

6 eggs, beaten

2 cups milk

1 teaspoon salt

Spread both sides of bread with butter. Line bottom of 13x9-inch baking dish with half of buttered bread slices. Combine creamed corn and whole kernel corn. Spread half of corn mixture evenly over bread. Top with layer of half of green chiles and then 1 cup cheese. Repeat layers. Beat eggs with milk and salt. Pour over layers. Cover and refrigerate overnight. Bake at 350 degrees 1 hour. Makes 12 to 15 servings.

ELEVEN-LAYER SALAD

4 cups chopped iceberg lettuce

2 to 3 cups chopped parsley

8 hard-cooked eggs, diced

2 green or sweet red peppers, sliced

1 (10-ounce) package frozen green peas

2 cups shredded carrots

1 (6-ounce) can colossal pitted olives, drained and sliced

2 cups sliced radishes

2 cups shredded sharp Cheddar cheese

1 cup diced red onion

3 cups Green Salad Dressing

In deep salad bowl, make layer of lettuce. Set aside 2 tablespoons parsley for garnish, then layer remaining parsley over lettuce. Add layers of eggs, peppers, peas, carrots, olives, radishes, cheese and onion. Spoon Green Salad Dressing over top. Sprinkle with reserved parsley. Cover and refrigerate at least 6 hours or overnight. Makes 15 servings.

Green Salad Dressing

2 cups mayonnaise

1/2 cup minced parsley

1 teaspoon basil

1 teaspoon dried dill weed

1 tablespoon sugar

1/2 cup sour cream

Combine mayonnaise, parsley, basil, dill weed, sugar and cream and mix until smooth. Makes 2 1/2 cups.

FROZEN STRAWBERRY DESSERT

2 (10-ounce) packages frozen strawberries, partially thawed

1 tablespoon lemon juice

2 egg whites

1 cup sugar

2 cups whipping cream

1 teaspoon vanilla

Butter Crunch Crust

In large mixing bowl, beat strawberries, lemon juice, egg whites and sugar together until peaks form. In separate bowl, beat cream with vanilla until stiff. Fold into strawberry mixture. Pour over cooled Butter Crunch Crust. Cover and freeze overnight. To serve, cut into squares. Makes 12 to 15 servings.

Butter Crunch Crust

1/2 cup margarine

1/4 cup brown sugar, packed

1 cup flour

1/2 cup chopped nuts

Combine margarine, brown sugar and flour. Mix until crumbly. Add nuts. Press into 13x9-inch baking dish. Bake at 400 degrees 12 minutes. Cool before adding filling.