European Stars and Stripes (Newspaper) - November 23, 1990, Darmstadt, Hesse                                 from Page 13 buyers for example bought shout spic in Span and Matching slippers. Everything in the Shower menu except the tossed salad was prepared ahead. The Buffet included two spiral Cut hams purchased prepare Salmon mousse potato salad Turkey breast fresh fruit bowl preserved with a Strong solution of fruit fresh cold stuffed mushrooms covered with paper towels rather than plastic to avoid Sog Gines marinated Artichoke hearts Purchase tossed Garden salad served with chickpeas red onions and water chestnuts on the Side and cake purchased from a bakery. Wilson counts on such conveniences As the microwave. For example this is her recipe for cooking a moist Turkey breast Sprinkle with garlic Salt place breast Side up in a Glass dish cover top with plastic wrap and Cook 7 minutes per Pound on High let stand for 30 minutes and Cook an additional 7 minutes a Pound on medium. She emphasizes these Points a entertaining does no to have to be expensive or Tim consuming. Quot Money Isnit the object of it at All a she says. Quot the secret is to make your guests know that you re glad to have  a a Cook must expect the occasional failure. One Day her Salmon mousse would t come out of the Mold but for the Shower she oiled the pan Well and it came out perfectly. A healthful party food is appreciated. Wilson advises asking guests whether they have any dietary restrictions when you invite them. And thoughtful guests let the hostess know if they can to make it. Hos Tessing skills Lisa Marie Bruno tested each recipe and even Drew the illustrations for her Cookbook Quot heirloom  it was a Talent she developed studying fashion merchandising. That interest is reflected in the Way she entertains. Quot i associate food with happiness Quot she says recalling How she and her grandmother used to say Quot lets bake and have some  she decries the general Lack of hostess skills today. Quot you can sit in somebody a Home throwing hints about How thirsty you Are and they eat in front of you without even offering As much As a Cool  Bruno stresses Quick and easy recipes and emphasizes thinking ahead a for financial reasons if nothing else. She haunts Thrift shops and Flea markets and watches stores for after season sales. Done to Overlook specially stores for Good prices she advises. She might buy next year s halloween party decorations on nov. 1 or pick up lacquered trays on Sale for a future Oriental party. She has a room dedicated to such party props. Quot you have to like to shop a or have Money Quot she says with a Grin. Bruno 30 and single likes theme parties. Talking Over scones assorted jams and Tea at her House the ideas pour out halloween parties with the furniture draped in sheets. A mexican party with earthenware pottery. Mexican hats guacamole. A Luau with plastic leis and a party Palm. On this Day most of her excitement is entered around a victorian Tea party in the works. Quot i work out a budget Quot she says. Quot i do  for a victorian High Tea she suggests English Shortbread banana nut bread marbleized devised eggs cheese Ball Apricot and peach preserves and grape Jelly. Quot seventy five percent of entertaining is appearances. Maybe the food Only has three or four ingredients but you set it out real fancy on Ruby Glass Wear from the �?T30s,&Quot she says Quot it makes your company feel important. They say you  have gone to All this work for me Quot but it s not work for  Here Are some Good recipes to use when entertaining sauteed Chicken with Shiitake mushroom Burre Blanc 7 skinless Boneless Chicken breasts tenderloin removed h Pound Shiitake mushrooms 2 Tablespoons unsalted butter Vamp cup Sherry wine vinegar cup dry White wine 1/i cup Chicken Stock 2 shallots finely minced 2 Sticks unsalted butter room temperature coarse Salt freshly ground White Pepper and sugar to taste 2 Tablespoons finely minced fresh Parsley 4 Tablespoons clarified butter Salt to taste freshly ground White Pepper to taste fresh watercress for Garnish using a very Sharp knife remove the Long slim tenderloins. Cut each of the Chicken breasts into four pieces resembling the shape of the tenderloins. Refrigerate covered until ready to saute. Remove the stems from mushrooms and discard. With a slightly moistened paper Towel wipe mushrooms clean. Slice thinly and Reserve covered. Up to one hour before serving the entree you can saut mushrooms Over High heat in 2 Tablespoons of butter. Saut just until mushrooms give up their liquid and begin to Brown. Remove from heat and Reserve. In a medium sized saut6 pan Combine the Sherry wine vinegar White wine Chicken Stock and shallots. Bring to a boil and reduce to a cup. Off the heat whisk in Sticks of butter 2 Tablespoons at a time blending Well after each addition. Adjust to taste with Salt a Little sugar and freshly ground White Pepper. Stir in the minced Parsley and keep warm while sauting the Chicken but do not let sauce boil. Have entree plates warm but not hot. If the plates Are hot the sauce is Likely to separate heat a Large saut6 pan Over medium High heat Adi Tablespoons of clarified butter. When hot add the Chi pieces to the pan and saut in batches keeping the Pii separated. Allow 1 to 2 minutes per Side but do not overcook. Keep the cooked Chicken pieces warm who you Are sauteing the remaining batches. To serve place four Chicken pieces in a Petal arrangement on the plate. Spoon some of the sauce i Chicken and scatter some mushrooms Over top. Garr with fresh watercress and serve immediately. Makes Servings. From very entertaining menus Salmon mousse 1 8-ounce package Cream cheese softened 1 10-ounce can condensed Tomato soup do not add water 1 package Una voted Gelatin dissolved in 1/2 cup warm water 1 Bunch Green onions finely chopped 2 stalks celery finely diced 1 cup Mayonnaise 2 10-ounce cans Salmon Bones and skin removed flaked dash Tabasco sauce use sparingly Salt and Pepper to taste mix All ingredients together in Large bowl. Turn into fish Mold and refrigerate overnight. This recipe can b made two or three Days ahead. Makes 8 to 10 Servin from to Wilson Spano Kopetka 1 Bunch Green onions 2 Tablespoons butter or Margarine melted 4 packages Frozen spinach thawed and drained a cup fresh Parsley chopped v2 Pound feta cheese 2 pounds Ricotta cheese 6 eggs Salt and Pepper to taste 1 Pound phyllo leaves additional butter a saut6 onions in butter just until Clear. Add spinach Parsley to mixture. In separate bowl blend cheeses eggs Salt and p and add to spinach mixture. Heat slowly for about 2 minutes. Line an a greased 17-by-11 -by-1 Inch pan with h the buttered phyllo leaves. Add spinach cheese m top with the remaining buttered phyllo leaves. Butte top of the pie Well then using Sharp knife score top sheets into serving size squares. Bake in 350 f Ove hour. Makes 8 Servings. Note phyllo leaves should be buttered individual a pastry Brush with melted butter. As you work Cove remaining phyllo leaves with a Damp cloth to Preven drying out. From to Wilson