As the summertime approaches, I was thinking of having a poolside party with sandwiches and sandwich makings that I could lay out, buffet style and replenish from time to time. This will allow me to enjoy the party and still be a great hostess - replenish, keep the ice chests, sodas and adult beverages available and have FUN!

Cold Sandwiches:
Cream Cheese :
1 large (8oz pkg.) Cream Cheese (softened) Set aside in mixing bowl. In another bowl, mix the following: 3 hard boiled eggs (Chopped fine), 1/2 cup of medium-sized green pepper (chopped fine) 1/2 of medium size onion (chopped fine) 1/4 to 3/4 c. finely chopped pecans salt and pepper Add all of this to the softened cream cheese and then add 2 Tbsp. Catsup, last. Mix well and spread on French rolls or rye bread. This is a great spread for those mini-loaves of rye and pumpernickel! Put a few slices of cucumber, bread and butter pickles or dill pickles inside this one for added flavor and crunch!

California Cream Cheese Sandwich:
2 c. California dip
16 thin slices cooked ham
16 thin slices Swiss cheese
4 large dill pickles,
quartered lengthwise
Use these ingredients, doled out evenly among four sandwiches!

Shaved roast beef
Shaved honey ham
Shaved turkey or chicken breast
Swiss slices
Cheddar slices
Feta crumbles
Mustard
Dijon Mustard
Catsup
Mayonnaise
Slices of red onion
Slices of tomato
Sandwich-size portions of mesclun, red leaf or romaine lettuce
Cup of sunflower seeds
Cup of slivered almonds
Shaker of Ms. Dash Lemon Pepper
Shaker of Ms. Dash Table Blend
Regular chips and corn chips

Bread - Wheat, White and Rye
French Rolls, Tortillas and Pitas

Be sure to keep meats and breads in a container or wrapped well with plastic wrap and sealed in a Ziploc if serving outside. Put meats, cream cheese fillings and mayonnaise on top of a tub or hotel pan filled with ice. These items are perishable and they must be kept cool so that your guests do not get ill! If you will be serving the buffet inside - you should still have the meats and breads covered so that they do not dry out. Meats and mayo should be either kept cool (on ice as described above) or small portions set out and replenished regularly to preserve freshness and viability.

Two crockpots: one with chili and one with a yummy crockpot cobbler. Keep a few half-gallons of ice cream in the fridge for later and maybe some fun ice cream drizzles and toppings.

My suggestions - use real utensils and heavy paper (Chinet) plates for service. Get some heavier plastic bowls for chili and desserts. And if you do not want to wash cloth napkins, then get some fun terry towels or fold some brightly printed paper towels - lots of em!!!

Then set out your foods in mini-stations. If serving inside - try focusing the food service around the dining room. You can use either end of your dining table (and remove the chairs) or set up card tables in different corners or areas of your living room or rec room. If you serve outside, spend a little money and get some of the table screens that cover your foods and protect them from bugs, birds and early, wandering fingers. Then, enjoy the party!!!