The Times

South Dade Living

The Coral Gables Times Guide South Dade Living • People • Places • Participation

Once a year Riviera party was a 'must'

One party a year at Riviera Country Club is for members only and that is the President's Ball. Past presidents and their wives, if they have been unable to attend the other affairs, make this a must so they may share their experiences with the incoming brass. Retiring president E. Nolan Johnson, the personable bachelor who served last year, greeted the ladies with a big kiss as he introduced incoming president Howard Biel and his lively wife Betty wearing the palest of pink clingy gown. President elect, is Bill Quesenberry whose golfing lady, Mary Belle, wore a hand-made embroidered gown, an exquisite fabric she purchased on one of their world travels. Vice president is Charlie George, his press pretty Carol was gorgeous in black. 1976-77 secretary is Jim Herren in the receiving line with his wife Dot who selected a soft blue for this occasion. Since Riviera Country Club colors are blue and white, the hors d'oeuvres table was spotlighted with blue lights and large blue R C C ice letters. to say nothing of the luscious foods prepared to tempt taste buds. It is customary to give the outgoing president a gift and what better to give an avid golfer than a set of golf clubs. The new board members and their wives all attended: Fred Halstead and Ginny, Rod Overholt and Donna, Dwight Smith and Dot and Ed Thompson and Nonie. Dale Evenson and his band played for dining and dancing. New members Paul and Eileen Herald joined Aggie and Larry Larimore and Hugh and Elizabeth Durry for this annual formal affair. on the town ...pat gabriel Perfect day A Bar Mitzvah is one of the big events in a young man's life he and his family plan for. Hours of study culminate into that one perfect and impressive day. Family and friends gather to acknowledge his birthday and wish him success. November 27 was Charles Lawrence Berg's day and his parents, David and Marlene, honored him with a luncheon at the Four Ambassadors for his friends, young and old and his relatives, too. Since Charles has always been Charlie, the song for the day was "Charlie Our Boy" and you just know his talented mom wrote the family lyrics. While the band played on Pat and Car Patty, Herb and Debbie Levin, and Howard and Mary Groskloss danced with the younger set. Natasha and Marvin Friedman were there, they are expecting another little bundle come spring. Althea Peck was solo, Gene was on a flight and Betty Pettiet was along, Walt is hobbling on a broken ankle. Martha and Lester Misheon crossed the Causeway from the Beach. Jake and Agnes Wilcox, Patty and Joe Harrison; Betty Garvey, Ruth and Michael Wasserman and Betty Sherwin all there to celebrate. Lila and Russ Costanzo hurried in from Palm Beach where Lila took part in a christening, she is a God-mother now. Murray and Julie Baby and their family and Murray and Lois Bloomfield and their family were part of the candle lighting ceremony. Little Erin Berg stole the attention when she did the Hustle with her dad. November 27 is now recorded in the Berg memory book. Party time The Gilded Lilies will celebrate the holidays with a cocktail party Dec. 9 at the home of Bob and June Edwards. It's a cocktail buffet starting at 6:30 with proceeds going to the Easter Seal Society for Crippled Children. Doctors honored It was the second Annual Doctor Donor's Club Dinner Dance for Baptist Hospital. This is the affair the Board of Trustees host for the doctors and their wives who have contributed to their development fund. It was held at the beautiful King's Bay Yacht and Country Club and Garo Yepremian, Dolphin pla-cekicker was guest speaker. Eighty two doctors and their wives were honored. Dr. T. Hunter Pryor and Janice; Dr. and Mrs. Arthur L. Gilbert; Dr's Stephen J. Lazarus, Marvin L. Jaffee, Stanley J. Cannon, Henry H. Bryant, Philip J. Chastain just a few of the Doctor Donors. Incoming president of the Riviera Country Club is Howard Biel shown here with his wife Betty at the festivities held last week at the club.

FOOD

Fish dish: Sardines combined with crepes is Norwegian party specatcular

Fish is almost a national symbol and figures prominently in the Norwegians' daily diet. High on the list of all-time fish favorites is a smoky Norway sardine, still processed by a centuries-old method developed by the Vikings. These special sardines are lightly smoked over slow burning oak embers before being gently hand-packed and processed. The savory fish then matures, like good wine, getting more mellow with age. A special plus for the rich and tender sardine from Norway is that it keeps well in its own little tin on your emergency party shelf. When unexpected guests drop in, simply open the sardines and serve with crispy rye crackers and a favorite beverage. You can enjoy those special pre-planned parties, too, when sardines do half the work. They're great with many everyday items such as potato chips, crisp vegetables, crackers, toast and cheese. Although nutrition may not be uppermost in your mind when planning a party, it's nice to know that Norway sardines contribute good amounts of nutrition. One three-ounce serving of Norway sardines will provide 40 per cent of the U.S. Recommended Daily Allowance of protein — about the same as a three-ounce hamburger patty. That same serving will contribute 100 per cent of the vitamin D and B12, 30 per cent of the calcium, niacin and phosphorus and 10 per cent of the riboflavin and magnesium recommended daily. For a spectacular first course that would satisfy any Norwegian, combine this special little fish with the savory goodness of chiles and pimientoes; add the rich tangy flavor of sour cream and layer between 24 (count 'em) tender crepes. The mellow richness of this golden tower makes it a great cocktail party or open-house specialty that invites sampling and re-sampling. And, a hostess-saving plus — it can be assembled the night before and chilled (well-covered) until serving time. The silvery sardine garnish is added at the last moment. Also, if the party isn't at your house, this is one hors d'oeuvre, that's easily transported. Viking 24-Layer Pie Crepes: 4 eggs 1/2 cup sifted flour 1 tablespoon sugar 1/2 teaspoon salt 1 1/3 cups milk Butter In mixing bowl beat eggs well; then add flour, sugar and salt. Beat until smooth. Add milk gradually, beating constantly until all milk is added. Let batter rest at least 15 minutes. Melt 1 1/2 teaspoons butter in heavy skillet. When butter begins to sizzle, pour in two tablespoons of the batter (this will make a five-inch crepe). Remove crepes from pan and layer on a plate with paper towels in between each crepe. Makes 24 crepes. Crepe Filling: 1 can (4 oz.) whole pimientoes 2 green chile peppers, seeded and coarsely chopped 1 tablespoon sugar 1 teaspoon salt 2 tablespoons grated onion 1 can (3 3/4 oz.) Norway sardines, drained 1 1/2 cups sour cream Watercress for garnish Combine first five ingredients in a blender; blend until almost pureed — about 20 seconds. Pour mixture into a small bowl and blend in 1/2 can coarsely mashed sardines. To assemble: Place a crepe on a serving dish, spread a thin layer of sour cream on it, top with another crepe, spread with sour cream, etc. Put sardine/pimiento filling on every fourth layer. Continue in like manner until all crepes are used, ending with an unspread crepe on top. Garnish with remaining sardines, and a sprig of watercress. Note: Pie can be made and assembled ahead of time. Cover with plastic wrap; chill until serving time. Just before serving, garnish with sardines. Layer upon layer, 24 in all, of golden crepes with a zesty spread and Norway sardines, creates a party spectacular. Serve wedges of this delectable "pie" with glasses of chilled champagne and crunchy vegetable tidbits.