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Salient: Victoria University of Wellington Students' Newspaper. Vol. 32, No. 3. 1969.


Entertaining, be it for a twosome a dinner party, or a group outing, is an enjoyable part of student life.

In the case of a dinner party, one of the most often-asked questions is "What shall I serve, and how much will it cost me?"

An answer can be given in one word?"Chicken-little".

Chicken is the ideal dish for entertaining, and, important for the budgetminded, it is both economical and adaptable.

When cooked with onions, garlic, tomatoes and peppers and surrounded by rice, it goes a lot further and makes a delicious nad colourful dish which would grace any table.

The success of any party depends as much on good organisation as the food served.

A mere fifteen minutes spent working out the guest list, menu and shopping list two days beforehand, and a "work" list made out for the day, will make all the difference to the evening.

The relaxed host or hostess who isn't plagued with too many last minute details can lavish attention on guests, assuring success.

A menu which can be either prepared in advance, or left in the oven to cook unattended is ideal for the occasion.

This menu will give you a guide to the most suitable type of food.

The main course and dessert are oven-cooked, while the appetiser and salad ingredients are prepared in advance, and "assembled" just before serving.


Fruit Appetiser

Chicken Provencal Rice Green Salad

Baked apples with walnuts and raisins

Coffee (Serves 4)

Fruit Appetiser:

Peel a ripe melon and cut into cubes. Arrange in well chilled grapefruit glasses and sprinkle with finery chopped crystallised ginger and a little lemon juice,


Marinate pineapple cubes in French dressing to which toasted sesame seeds have been added and serve on a lettuce leaf.