Party favors for the guests at Janie Axton’s party. (Photos by Helen Ford Wallace).

Janie Axton was honored by her friends at a party.  She was one of the Societies of Oklahoma City University’s Award of Excellence honorees and was introduced at the 25^th annual Dinner and Awards Banquet Feb. 28. She received the Kirkpatrick Petree Music and Performing Arts Society Award.

The party was in the home of Lori Hill and co-hostesses were Barbara Brou and Sue Ann Hyde.

The party invitation stated, “ Please join us to celebrate “Everyone’s Favorite Sweetheart” and it featured glittery hearts. Helium-filled heart-shaped balloons decorated the ceiling of the home and guests were given one as a party favor. Red tulips and red geraniums were set throughout the house and tables featured hearts and candies.

The honoree wore a red silk suit and the hostesses were also decked out in red dresses and blouses.

Marnie Taylor, Janie Axton and Rita Moore enjoy the party.

Gennie Johnson is greeted by hostess Lori Hill.

Lela Sullivan, Rita Moore and Sue Ann Hyde attend the event.

Joy Richardson and Darlene Parman enjoy the party.

Tulips decorated the tables.

Mark and Lela Sullivan and Holly and Clay Healey celebrate the season!

Holly and Clay Healey were hosts for their annual Christmas Party in their home. Red lights, red roses and red dresses set the tone for the event and men were invited to wear jeans and white shirts and women “to simply be divine.”

Special holiday drinks included “Inner Goddess” in fancy flutes and “Charlie Tango”, a dark rum mojito. On the menu was a grass-fed coffee- rubbed tenderloin from the Flying L Ranch prepared by the Metro Restaurant crew.

Guests included Valerie and Elizabeth Farabee, Carol, Andrew, John and Anne Solomon, Eleanor and Kelsey Bryant, Beth and Travis Hamilton, Natalie and Chad Stanford, Melinda and Paul Cox, Lela and Mark Sullivan, Candy and Chuck Ainsworth, Stephan and Booie Asper, Connell and Cliff Branan, Renee and Steve Knox, Lillie-Beth Brinkman, Marta and Mark McCubbin, Becky and David McCubbin, Penelope and Nabil Strouji, Chase Healey, Trey Healey and Melissa Spears.

Christi Coyle created some yummy hors d’oeuvres for the season!

Here are some ideas for entertaining in 2013…
“The ornament of a house is the friends who frequent it” by Ralph Waldo Emerson is one of Christi Coyle’s favorite quotes and she sometimes prints it on a tag, attaches it with a pretty ribbon to a party favor to give to her guests at one of her parties. The enthusiastic entertainer loves sharing her home with her friends. Recently, she shared her passion for entertaining as she gave a training session on hospitality to a group of fellow Junior League members.

“The secret to great entertaining is…just play with it, “ she said. “Find out what works for you and just do it. “Remember, votive candles are inexpensive and make everything look more elegant. Don’t be afraid to mix good china with less expensive pieces. I have used mine (good china) with clear, heavy duty plastic utensils for a large crowd, she added.

She also added that good board games or card games can add to the value of the party.

“It’s all about making memories. So, just know that having people in your home is so personal…make it fun, cozy and memorable.”  Coyle created a booklet of her recipes to give to the crowd. She named it “Small Bites Entertaining.”  Here are two of her favorite recipes:

Party Mix for a crowd

2 c. canola or vegetable oil

2 packets dry Hidden Valley Ranch dressing mix (original)

2 T. lemon pepper

3 T. dill weed (dry)

3 t. garlic powder

2 t. crushed red pepper flakes

12 or 16 oz. box cheese its (regular flavor)

12 or 16 oz. box white cheddar cheese its

(2) 6 oz. bags of parmesan goldfish crackers

1 or 2 cans of mixed nuts (cashews, almonds, pecans)

(2) 6 oz bags of large Chinese noodles

12 oz. box of Crispix

Whisk first 6 ingredients together to make the dressing. Dump everything in a very large bowl and mix together. Pour dressing over crackers and toss to evenly coat. Cover and let sit overnight. Toss every once in a while.  Feel free to add substitute chex, cheerios, pretzels.

Cheese Ball

2     8 oz. packages of cream cheese ( room temperature)

1     8 ½ oz. crushed pineapple (well-drained)

2     c. chopped pecans

¼ c. minced green pepper

2  T. minced (grated) onion

1     T. seasoned salt

Mix all, except 1 cup of pecans. Chill well. Form into a ball and roll in remaining cup of pecans.

Some other recipes in her booklet are pulled pork with rub and cole slaw, mini beef wellingtons, seared steak lettuce cups, lobster pot pie, lobster mac and cheese,  roasted chicken purses and wonton crisps.

Matt Tilly, Megan Morgan, Yvonne Kauger, Page and Fred Morgan were at the party. (Photos by David Faytinger).

A party honored engaged couple Megan Morgan and Matt Tilly.  It  featured a Mardi Gras/ Venetian Carnevale theme and on the menu was Spaghetti Bolognese, fettuccine alfredo, Caesar salad and chocolate mousse.

Hosts were Jonna Kirschner and Bruce Scambler and Susan and Mark Robertson in the Robertson home.

Among the guests were Justice Yvonne Kauger, Rachel and David Holden, Kathy and John Lippert, DeAnn ,Carp and Merritt Parham, Jill Walker and Mackenzie and John Powell, Page and Fred Morgan, Robin and Jim Tilly, David Robertson, Jay and Winston Scambler, Claire Talley and Dan Morgan.

The wedding is set for April.

Susan Robertson, Robin and Jim Tilly, Jonna Kirschner enjoy the event.

Bill Mosteller, Jo and Kathryn Tarr, Michael and Charlotte Mosteller enjoy the party in the Hupfeld home. (Photos by David Faytinger).

Kathryn Tarr and Michael Mosteller were honored at a couple’s shower in the home of Suzie and Stan Hupfeld. The engaged couple will be married in November. They will honeymoon in Italy so the dinner featured an Italian theme.

Party- goers were Deb Graves, Chris and Bill Radke, Lisa and Ed Heinen, Kathi and Jim White, Donna and Bruce Lawrence, Marilyn and Cliff Jones and Joni and Kevin Graves.

Cliff and Marilyn Jones are welcomed by Suzie and Stan Hupfeld.

Louise and John Birdsell of  The Oklahoma Photobooth have seven Photo Booths available for parties.

Herschal and Betty Crow, Carol and Sam Gann celebrated the season at the Oklahoma City Golf and Country Club “Tree Lighting.”  (Photo by David Faytinger).

The Oklahoma City Golf and Country Club’s gigantic Norway spruce Christmas tree is in the Great Hall of the Club. Members celebrated at the annual Tree Lighting party where thousands of holiday lights illuminated the tree.

The Canterbury Youth Chorus sang holiday songs. Guests at the party also sang Christmas carols by candlelight.

Cookies, eggnog and Tom and Jerry drinks were served. There was also a buffet dinner following the tree lighting.

Playing card placecards got the Racehorse Canasta game started. (Photos by Helen Ford Wallace).

Cards and flowers decorated the tables for the dinner.

Gene Barth and Chelin Satherlie were hostesses for a lively round of racehorse canasta and a lovely dinner at the Oklahoma City Golf and Country Club. They created computer -based system of changing partners during the evening.

Among the people at the party were Nancy Ellis, Marilyn Law, Kaye Cook, Judy Love, Linda James Sharon Bozalis, Susan Hoffman, Pam Smith, Mary England, Kay Oliver, Marilyn Balyeat, Martha Bradshaw, Susan Sigmon, Ruth Lampton, Gennie Johnson, Lu Beard, Jeary Seikel, Laurie Hyde, Kirk Hammons.

Centerpieces of red and white roses and black feathers, playing cards and candles were on the tables. Red velvet cupcakes were decorated with hearts, spades, clubs and diamonds were served for dessert.

Overall winner of the card game was Judy Love.

Gene Barth and Chelin Satherlie.

Sharon Bozalis and Jeary Seikel.

Dessert for the party was chocolate cupcakes.

Helen Ford Wallace interviews Etiquette Expert Carey Sue Vega about holiday parties and party good manners.

By Helen Ford Wallace

What kind of holiday party do you want to host this year?  Elaborate? Simple? Lots of fabulous food?  Dinner?  Come and Go party? Come and Stay?

If you are having a party for the first time, make lists of everything: interesting mix of guests, delicious food, festive decorations, thoughtful gifts, liquor, wine, creative entertainment, holiday music, photos and everything you need to do. Then check them off.

You set the mood. If you are happy and festive, the guests will be happy and festive.

We asked several partygoers and party planners  to share a few of their ideas on entertaining during the holiday season.

Invitation Designer and Calligrapher Linda Garrett:

Invitations should go out  earlier than usual because there are so many events during the holidays.

And always have party favors (can be inexpensive) since you may not be at the door to tell your guest goodbye. Have a basket filled with cards that thank the guest for their friendship and for taking time to share the season with you.  Put a sign on the basket saying please take one to tie on your tree.

If you don’t like people who ‘hit and run’, let your guests register for a surprise that will be given later in the evening. If you are encouraging ‘hit and run’, add ‘come and go’ to the invitation.

Bridal, Wedding and Party Consultant Judy Lehmbeck:

Keep everything for the party simple. Make sure everything you do can be done ahead of time so when guests arrive you will be able to focus on their comfort. Have all decorating done a day or two before the party. Make sure all serving pieces along with the serving utensil are out and put a sticky note in each container telling what is to go in each one.

Party Caterer Larry Brannon:

For entertaining, cook dishes that you know people would like. Many recipes are passed down generation to generation.  It will make your party a little more personal. Do everything ahead of time as much as possible.

“When you set the table, use name cards with party favors using your holiday theme, Brannon said.

Local philanthropists and superb party cooks Jenny and David Kallenberger:

In planning a menu, try to include a family recipe such as ‘Grandma’s rolls’ as traditions are appreciated.  Think local and seasonal as it hard to beat a homemade chocolate local pecan pie.

“For a dinner party, choose something tried and true ( not a great time to experiment). Entrees that are braised, roasted or baked are helpful when entertaining allowing attention to be turned towards guests instead of the kitchen. Make a complete shopping list. There is no reason to feel limited on choices of cuisine with places like Mediterranean Imports, Super Cao Nguyen, Gulfport, Kamp’s and Buy For Less and Crescent Market.

Trochta’s Florist Owner and Designer Jim Vallion:

Figure out where you want to have your party.  Plan the menu. Order the flower centerpieces and other floral decorations. Send out festive and fun invitations so friends look forward to attending. Remember the economics of ‘how much do I want to spend on my party.’ Select the date and where to have it…home, club or restaurant. Plan a little something different with the theme…you might have all red, all gold, all silver.

“Good food is a must.  You might have music and party favors and be sure to make everyone, friends, family, business associates,  feels comfortable and special  so they have a great time,” Vallion added.

Oklahoma City Golf and Country Club Events Director Carolyn Harl:

I like to send unusual printed invitations ( I hate e-mail invitations…they are so impersonal) .  I love to create the party from either an experience I have had or have read about . I go on the Internet and see what the current ‘in thing’ is on the east and west coasts.

“I love giving party favors at the holiday season. It could be an ornament, bundle of cinnamon sticks tied with Christmas ribbon. Or it could be candy made from a secret family recipe beautifully wrapped in cellophane, ribbon and a small Christmas ornament attached to the ribbon. You might just give a Christmas handwritten note saying how important that person is to you sealed in a Christmas envelope,” Harl said.

Cookbook Author and excellent cook and party planner Ranell Brown:

Plan a party at least two months ahead. Send invitations four to five weeks ahead. It is hard to know, because sometimes if you send them too early, people forget. Remember to have a good time and enjoy your own party.  If this means hiring someone to make all the arrangements, do so. The holidays are stressful enough without adding the pressures of entertaining.

Realtor and person who loves entertaining at home Kanela Huff: Be prepared. Do as much as you can ahead of time so you can enjoy your party. I try to add one new item, signature food or decoration each year.  It could be Italian or Mexican food for the holidays which adds something new in decorating. Usually,  I have a new color scheme or new theme each year. This year?  We are working on it.

At a meeting some time ago, Junior League members asked Curtis Bramlett, Chris Fuhrman  and Brian Ferguson to talk about holiday tips for food menus and  drinks. Nancy Skaarer-Brown from Paper N More discussed party  invitations.

Some holiday drink ideas from that seminar are listed:

“Reindeer Martini-Created by bartender Sherri Flynn of Harry’s Velvet Room in Chicago.

Shake over ice and strain to serve straight up in a martini glass, garnished with a cherry (red nose) and two cinnamon sticks making a “V” for antlers.

2 parts vodka

1 part Frangelico

1 part Malibu

Splash of cream

Mama’s Eggnog

In a bowl beat the egg yolks with the 1/2 c. sugar until thick. In another bowl beat the egg whites with 1/4 c. of sugar until thick. In a third bowl beat the cream until thick. Add the cream to the yolks, fold in the egg whites, and add the milk, bourbon, vanilla and a pinch of nutmeg, if desired. Chill in freezer before serving. Serve in punch bowl.

6 eggs, separated

1 pt. Heavy cream

3/4 c. sugar

4 pt. Milk

1/2 pt. Bourbon

1 T. vanilla

Nutmeg

Carolers Confection

Combine ingredients and top with whipped cream.

1 part Jose Cuervo Especial Tequila

5 parts Freshly brewed strong hot coffee

1 package hot cocoa mix

1/2 part coffee brandy