for both large and small groups of dinner guests. As summer time is basically here you too will most likely be entertaining whether it's outside by the pool or out on the lawn. Here are a few party recipes to feed your hungry guests.

*** PARTY BEEF CASSEROLE 2 pounds beef round (cut into 1-inch cubes) 3 tablespoons flour 1 teaspoon Season-All 1 teaspoon Black Pepper 3 tablespoons bacon drippings or salad oil 1 cup water 1 teaspoon Beef Flavour Base 1 cup Chopped Instant Onions 1 teaspoon Garlic Powder 1 teaspoon Bon Appetit 1 teaspoon Marjoram Leaves 1 teaspoon Thyme Leaves 1 cup red wine, Burgundy or Bordeaux 2 cups fresh, frozen or canned peas 3 cups hot, stiff, mashed potatoes 1 tablespoon melted butter Paprika DREDGE meat with mixture of flour, Season-All and pepper; brown on all sides in hot fat. Transfer browned meat to a 2-quart casserole. Add water to skillet and stir to loosen all the browned bits. Add beef flavour base, onions, garlic powder, Bon Appetit, marjoram leaves and thyme leaves. Simmer about 5 minutes, then add wine and mix well. Pour sauce over meat in casserole. Cover and bake in 350 degrees F. oven 11 hours or until meat is tender. Cook peas; drain.

(Reserve several pieces of the meat and 1 cup of the peas to use for garnishing the top if desired.) Sprinkle peas over meat. Spoon potatoes completely over top; brush with butter. Sprinkle generously with paprika. Bake 15 minutes longer or until potatoes are lightly browned. A favourite with the men. Serves 5 to 6.

*** PAELLA 1 pound raw shrimp 1 3- to 4-pound chicken 1 cup olive oil 1 pound pepperoni sliced 2 tomatoes 1 cup Chopped Instant Onions 1 teaspoon Garlic Powder 1 teaspoon Paprika 1 tablespoon Parsley Flakes 1 teaspoon Season-All 10 individual pieces Saffron 1 teaspoon salt 1 teaspoon Black Pepper 2 teaspoons Chicken Flavour Base 11 cups rice 3 cups water 1 9-ounce package frozen artichokes, cooked 1 pimento, sliced 12 whole clams or about 1 cup canned minced clams 1 cup lobster pieces 1 8-ounce can peas, drained REMOVE shell from the raw shrimp; set aside. Cut chicken in pieces. In large skillet, brown chicken on all sides in oil; remove. Then add pepperoni and brown Peel and cut tomatoes into sections, then add to skillet with onions; cook until onions are lightly browned. Return chicken to pan, add shrimp and the remaining ingredients except peas. Cover and simmer 30 minutes. Add peas and cook, uncovered, 5 minutes longer. All you need to serve with Paella is plenty of salad. Serves 6 to 8.

*** SAUSAGE AND WILD RICE CASSEROLE 3 pound bulk pork sausage 1 tablespoon Bell Pepper Flakes 1 cup chopped celery 1 4-ounce can pimento 1 cup wild rice 2 teaspoons Chicken Flavour Base 11 cups hot water 1 101 -ounce can condensed cream of mushroom soup 1 2-ounce can mushrooms 1 tablespoon Instant Minced Onion 1 teaspoon Marjoram Leaves 1 teaspoon Thyme Leaves 1 cup grated American cheese CRUMBLE sausage and brown in a large skillet. Add pepper flakes and celery and continue cooking until celery is soft. Drain off excess fat. Drain and chop pimento; add to sausage mixture along with remaining ingredients, mixing well.

Pour into a 3-quart casserole. Cover. Bake in 325 degrees F. oven 1 1 hours or until rice is tender and dry. Rich, tasty and filling! Serve with a crisp green salad and dessert. Serves 6 to 8.

*** CHICKEN CURRY IN PAPAYA 1 cup butter or margarine 2 tablespoons Instant Minced Onion 1 stalk celery, chopped 1 tart apple, peeled and diced 5 tablespoons Flour 1 tablespoon Curry Powder 1 teaspoon Garlic Powder 1 teaspoon dry Mustard 2 teaspoons Season-All 1 Bay Leaf 3 whole Cloves 4 teaspoons Chicken Flavour Base 21 cups hot water 4 cups cooked chicken, cut into bite-size pieces 1 cup cream or milk 2 tablespoons chopped chutney 3 papayas IN a 3-quart saucepan melt butter; add onion, celery and apple and cook about 10 minutes, stirring occasionally.

Tasty recipes for your dinner guests Mix together flour, curry powder, garlic powder, dry mustard and Season-All; stir into apple mixture along with bay leaf and cloves. Dissolve flavour base in water and stir into apple mixture; cook, stirring, until sauce thickens.

Reduce heat and, simmer 30 minutes.

Add chicken, cream and chutney and cook 5 minutes longer. Cut 3 papayas in half. Carefully remove seed, being sure not to leave one. Fill papaya halves with curried chicken. Arrange in baking dish and bake in 350 degrees F. oven 25 minutes. Serve with rice and chutney. Serves 6.

VARIATION: Chicken Curry in Avocado -- Instead of papaya halves, use 4 large firm but ripe avocados. Serves 8.

*** PARTY PINK FRUIT SALAD 1 8-ounce package cream cheese 1 cup mayonnaise 1 teaspoon Allspice 1 teaspoon Orange Peel 1 teaspoon Cloves Dash Nutmeg Few drops Red Food Colour 1 17-ounce can fruit cocktail (2 cups) 1 orange 1 cup maraschino cherries 1 cup chopped pecans or walnuts 1 cup miniature marshmallows 1 cup heavy cream HAVE cheese at room temperature; add mayonnaise, spices and food, mixing thoroughly. Drain fruit cocktail; peel and section orange and cut cherries into halves. Add fruits, nuts and marshmallows to cheese mixture. Mix carefully. Whip cream; fold into fruit mixture. Spoon into freezer trays or 1 1 1 -quart mould. Freeze. Remove from mould; slice and serve on crisp lettuce.

Serves 8 to 10.

*** ROAST WHOLE TENDERLOIN 1 4-pound beef tenderloin 1 cup lemon juice 1 cup oil 1 teaspoon Coarse Grind Black Pepper 1 teaspoon Herb Seasoning 2 teaspoons Bon Appetit 1 teaspoon Mace 1 teaspoon Garlic Powder MARINATE tenderloin in mixture of lemon juice and oil 30 minutes to 1 hour, turning once or twice. Remove meat from marinade. Combine seasonings and rub over meat. Roast in 450 degrees F. oven 45 minutes for rare, or until meat thermometer registers desired degree of doneness. Serves 6 to 8.

*** COCKTAIL MEATBALLS IN RED WINE 1 pound ground beef 1 egg 1 teaspoon Instance Minced Onion 1 teaspoon Season-All 1 teaspoon Black Pepper 1 teaspoon Garlic Salt 1 teaspoon dry Mustard 11 cups crushed shredded wheat (coarse crumbs) 1 cup red wine LIGHTLY mix ground beef with next 6 ingredients and 1 cup of the shredded wheat crumbs. Shape into 1-inch meatballs. Roll in remaining shredded wheat crumbs. Place in single layer in an 11 3 x 7 1 x 1 3 -inch baking dish. Pour wine around meatballs. Bake in 350 degrees F. oven 30 minutes. Serve hot.

Makes 36 meatballs.

*** QUICHE LORRAINE Pastry for 10-inch pie shell 4 thin slices Smithfield ham 1 cup grated Swiss cheese 5 eggs 11 cups milk 11 cups light cream 1 teaspoon salt 1 teaspoon ground Red Pepper 1 teaspoon Season-All or Bon Appetit Dash Nutmeg LINE a 10-inch pie plate with pastry. Cut ham into small pieces (should have about 3 cup) and heat in frying pan for a few minutes; sprinkle over pastry.

(Twelve slices bacon may be substituted for ham. Cook bacon until crisp, then crumble into small pieces.) Sprinkle cheese over ham. Beat eggs; add remaining ingredients and mix well. Pour over cheese and ham.

Bake in 375 degrees F. oven 40 minutes. You can cut Quiche Lorraine into wedges and serve as a first course or for a light luncheon. Or, cut into small squares for appetisers. Serves 8 to 10 when cut into wedges or many more when cut into squares, depending upon size.

*** CHEESE AND CAVIAR CROUTELETTES 1 8-ounce package cream cheese 1 teaspoon Onion Salt 1 teaspoon White Pepper 1 teaspoon dry Mustard 1 teaspoon Lemon Peel 11 teaspoon lemon juice 2 tablespoons milk 4 drops Red Food Colour 1 carton croutelettes (30 to 36) 2 tablespoons caviar HAVE cheese at room temperature. Add onion salt, pepper, dry mustard, lemon peel, lemon juice, milk and food colour. Mix until smooth and creamy. Fill croutelettes. You can make attractive shapes by using a pastry bag with tube.

Top each with about 1 teaspoon caviar. Makes 30 to 36.

*** PATE' DE FOIE EN ASPIC 1 pound chicken livers 1 tablespoon Instant Minced Onion 1 stalk celery, chopped 1 Bay Leaf 1 teaspoon Parsley Flakes 1 teaspoon Thyme Leaves crushed 1 tablespoon Chicken Flavour 1 cup hot water 3 cup dry white wine or tomato juice 2 envelopes unflavoured gelatin 1 cup cold water 1 3-ounce package cream cheese 3 teaspoon Celery Salt 1 teaspoon dry Mustard 1 teaspoon prepared horseradish COMBINE first nine ingredients and 1 cup of the wine or tomato juice in a saucepan. Bring to a boil; simmer 20 minutes or until livers are tender.

Remove livers; strain and reserve liquid. If necessary, add water to make 1 1 cups liquid; heat and mix with gelatin which has been softened in the cold water. Stir to melt. Cover bottom of 1-quart mould with a thin layer of the gelatin mixture and chill until firm. Set aside remaining 67 gelatin mixture.

Put chicken livers through fine blade of food chopper or puree in a blender.

Combine with remaining wine or tomato juice, cream cheese, celery salt, dry mustard and horseradish. Mix well. Thoroughly blend chicken liver mixture with remaining gelatin mixture; pour into mould. Chill until firm. Remove from mould; serve with crackers or Melba toast. Makes 1 quart, serving about 12 to 15 people.

*** BARBECUED NIBBLERS 1 cup butter 1 tablespoon Barbecue Spice 2 teaspoons Bon Appetit 1 teaspoon Garlic Powder 2 tablespoons Sesame Seed, toasted 2 cups rice cereal, bite size 2 cups corn cereal, bite size 1 cup wheat cereal, bite size 1 cup thin pretzel sticks 2 cups mixed nuts MEAT butter in small saucepan; stir in seasonings and toasted sesame seed (Toast sesame seed in 350 degrees F. oven 15 minutes or until golden brown.) Pour hot seasoned butter over dry cereals, pretzel sticks and nuts. Mix thoroughly until all pieces are coated. Spread evenly in a 15 1 x 10 1 x 1-inch baking pan and bake in 250 degrees F. oven 1 hour, stirring occasionally. Makes 2 quarts.

VARIATION: Curried Nibblers -- Substitute 1 teaspoon Curry Powder, 1 teaspoon Cinnamon, 2 teaspoons Onion Salt and dash ground Red Pepper for the above seasonings.