The Times

Times Guide | South Dade Living

Times Guide South Dade Living • People • Places • Participation Wednesday, December 29, 1976 11/22

on the town ...pat gabriel

Enjoying the Riviera Christmas party were (back row) Mrs. George Coleman, Mrs. Fred Milton and Mrs. William Gallogly. At left is Patricia Milton and sitting on Santa's lap are Fred and Becky Gallogly.

Everyone welcomed Santa at annual Riviera party

Christmas is for children, so they say, but at Riviera Country Club, parents and grandparents joined their little ones to talk to Santa. There were 162 - babes to 12-year-olds - sipping punch and munching cookies and looking bright-eyed at the sacks of gifts. Chuck Zink and his whole gang were there to entertain. Riviera is an annual party place for Chuck and each year the festivities get bigger and better. He has a charisma with little ones and adores them as much as they love him. "Pappy" Coleman is Santa's image at Riviera and this year his pretty wife Ruth was his helper with their two daughters. Riviera party The Women's Golf Association of the Country Club of Coral Gables, had its annual holiday party but played some golf first. Mary Belle Quesenberry came in first for low net and Mable Marion, Caryl Eschleman and Anne Cady for second. Golf chairman Isobel Curry gave out those awards. Meanwhile, "Santa" Caryl and Mrs. Santa Ann McClain, got into their woolies to present giftees to the 150 members and guests attending. The entertainment was a take off on T.V. commercials. Audra Hanna was the announcer with Eloise Bosworth, Chris Basalyga and Louise Gardner doing "Fly Me Girls," Louise and and Georgine Burt the Stouffer ad with the two little kids. Marion Cook and Dottie Tomlinson took on "plop, plop, fizz, fizz," while Eloise and Chris came back with "ring around the collar." Betty Stoltz did the background music and then rolled into the traditional carols. Take a bow "The League Against Cancer" can take a bow and get a big "well done" from Santa for its successful "Noel a Paris" dinner dance held at the Fontainebleau Hotel on Dec. 10, to benefit those in need without resources. League coordinator is Elda Santerio and she is the secret ingredient for the League's formation and success. Chairman of the Ball was Rosario Vadia with Rina Menendez co-chairman. Rafael Vadia was director-at-large of the Cultural and Designing committee and planned a Paris winter wonderland to the delight of the wall to wall guests. Francisco de Albear, Gerard de Berly, Eva Hidalgo and Cuca Martinez members of the committee. French professor Yolande Publax, Marilyn Recio, and Elle Solomon more hard working Design members who put it all together. If you recognized Eva's name it could be because she is a designer of chapeaux and Cuca has a ballet studio and maybe Elle for her boutique. No wonder it was a glittering affair. Punny fellow Not only is Paul Vaughan an intrepid yachtsman but he is a punster too. Paul has been elected Commodore of the Gables Estates Yacht Club and, in his words, "it has been dormant for 10 years but is now springing into oblivion." Vice-Commodore is Art Bruns with Dr. Francis Glenn, Fleet Surgeon. Couple honored Club 41 was the beautiful setting Mrs. Jean Loach selected to honor newlyweds Mr. and Mrs. Charles Warmouth with a champagne dinner party. Jean's escort was Clare Massey. Ivah (Mrs. Neil) Miller was there with Neil Englander. Fashions galore The Metropolitans and guests celebrated the holidays early with Yves Saint Laurent's collection directly from Paris to Martha's at Bal Harbour. Saint Laurent's fashion director Claude Licard and several of his favorite French models came in for this special American showing. Martha's salon and the mall directly outside, were decorated with holly, evergreen and flowers everywhere. There were cocktails and hors d'oeuvres and music, music, music and then the fabulous collection that hasn't made the fashion magazines yet. The Metropolitans really set the social pace of the season and all for the benefit of the Metropolitan Museum of Art. President is Mrs. Sandy Diliberto with Mrs. Paul Helliwell treasurer. Group founder was "B" (Mrs. Kirk) Landon.

FOOD

Start New Year with traditional holiday eggnog

gourmet goodies ...marion richey Start New Year with traditional holiday eggnog In many parts of the world, eggnog is the traditional New Year drink. In America, it is made with Bourbon, in the West Indies with Rum, in France with Cognac and in Ireland with Irish Whiskey. But regardless of geographical difference, this frothy concoction is bound to please. Eggnog Twelve eggs separated | Two cups Bourbon, Rum, Cognac or Whiskey | One cup white sugar | Half cup cognac | Two cups light cream | Two cups heavy cream | Pinch grated nutmeg and cinnamon | Pinch allspice Beat egg yolks until fluffy and lemon colored, slowly add sugar and continue beating; stir in Bourbon, Rum, Cognac or Whiskey and additional half cup of Cognac. Stir in cream and chill for three hours. Beat egg whites until stiff and fold into egg mixture, beat cream until stiff and fold in. Pour into a large bowl, sprinkle with cinnamon, nutmeg and allspice and serve immediately. West Indian coffee with bitter chocolate Eight ounces unsweetened chocolate | One teaspoon vanilla | Three cups cold strong black coffee | Two/thirds cup Jamaican rum | Two cups whipping cream | Cinnamon and allspice Melt chocolate in a double boiler, stir in coffee and rum, chill three hours. Pour into glasses, top with whipped cream and sprinkle with cinnamon and allspice. Sugar can be added if desired. May also be served hot.

Tempt guests with economical, tasty sardines

These tangy hors d'oeuvres make up in a flash for hurried hostesses. Spread on crackers, celery sticks or even toast points and garnish with a touch of imagination for quick party snacks Tempt guests with economical, tasty sardines Throughout the ages, sardines have held great economic and nutritional importance to humanity. This little fish is still worshipped by many religious groups around the world and some even contend that the sardine was the model for the fish sign used by ancient Christians as a symbol of their faith during Roman persecutions. Today, sardines are in the limelight again. A recent book on the aging process indicates that humans may age because of diets lacking in nucleic acids. The author recommends consuming sardines four times a week to help supply the extra amounts needed to ward off wrinkles and decreasing vitality. It may be some time before this theory is an accepted fact within health and medical circles. However, the fact remains that sardines are an excellent source of at least two nutrients most often missing in older people's meals — high quality protein and calcium — as well as being rich in vitamins and low in fat and cholesterol. Sardines have an added advantage in that they are nominal in cost. In fact, sardines provide one of the most inexpensive sources of protein, its price per "portion" falling below that of meat, eggs, and even milk. The following is a party spread recipe for your New Year's Eve guests that is not only tasty, but may just make them feel younger! Sardine party spread 1 can (3 3/4 oz.) sardines in oil | 1/2 pound butter, softened | 1 teaspoon grated onion | 1 teaspoon grated lemon rind | 1/2 teaspoon Worcestershire sauce | 1/8 teaspoon paprika | Salt and pepper to taste Drain sardines. Mash until smooth and combine with butter which has softened at room temperature. Add remaining ingredients and blend well. Serve as spread for crackers, toast strips or melb rounds. Garnish with sliced hard cooked egg or stuffed olives, pimento strips, pickle chips, or cocktail onions. The spread also may be stored in covered container in the refrigerator for future use. (Makes 1 1/4 cups.)