On Jul 16, 6:38*am, Stan Horwitz > wrote:
> In article
> >,
>
>
>
>
>
> *Kris > wrote:
> > 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.
>
> Dips are very easy to make, so why not make them the morning of your
> party? You can probably prepare the ingredients the day before.- Hide quoted text -
>
> - Show quoted text -

Because I have so many other things to do, I'd like to have them out
of he way.

Plus the Tuscan bean dip is the only one you can make quickly. The
others involve longer cooking steps plus cooling time before you can
mix it up.

Kris