Hello all,

I'm doing a big 40th party for my husband (band, keg & everything -
what was I thinking?)

Doing heavy hors deouvres and cake for food. Trying to make much
ahead. The Syrian meat pies & curry chicken phyllo triangles are
already in the freezer. I'm also making several dips (Pan Fried Onion
dip - has mayo & sour cream, Tuscan white bean dip - similar to
hummus,and grilled eggplant Baba Ghanouj).

How far in advance do you think I can make these? I'm sure the night
before is safe, but am wondering about before that.

I hate it when recipes don't goie out simple info such as "can be made
2 days before"!!!!

Any advice welcome - unless,of course, you are rude.

Thanks,
Kris