Menu ideas.

Mark's Lofty Cranberry-Lemonade. A great make-ahead that's always a hit. The authors field-tested recipe.

12 ounces lemonade.
4 ounces cranberry cocktail
1 Cup sliced lemons
Cold mineral water to taste
Ice Cubes

In a blender combine lemonade and cranberry cocktail. Add chilled mineral water to taste. Repeat recipe until amount is reached. Garnish total amount with lemon slices. I usually make 4 batches of recipe or 64 ounces, eight-eight ounce servings.

Mark's High-Rise Hot Chocolate. A twist on the old stand-by. Rave reviews by young and old.

4 Cups whole or reduced-fat milk
2 ounces unsweetened chocolate
1 cup mineral water
1/4 cup sugar
1 Tablespoon vanilla extract.
1 Teaspoon ground cinnamon.
1/4 teaspoon ground nutmeg.

In a medium saucepan combine water, chocolate and sugar. Stir while cooking on a medium-low heat until chocolate melts. Add vanilla, cinnamon and nutmeg. Remove from heat, do not boil. Beat until frothy. Makes 6 six ounce servings.

Mark's Turn-key Turkey Roll-ups. Portable and easy to eat with one hand. Healthy too.

1-8 ounce package light cream cheese, softened.
1 cup light sour cream
1-Teaspoon prepared mustard
Teaspoons died basil leaves
8-10 inch flour tortillas, warmed
8-1 ounce slices turkey breast
1-10 ounce package broccoli slaw mix
8-1 ounce sliced provolone cheese
1/2 cup thinly sliced green onion
1/2 sliced black olives

Combine cream cheese, mustard in small bowl, mix at medium speed, scrape bowl, until smooth. Stir in basil. Place slices of Provolone cheese on tortilla. Spread 1/4 cup mixture onto each tortilla almost to edge on top of Provolone cheese. Combine broccoli slaw, onions and olives in bowl. Place turkey on top of cream cheese mixture. Sprinkle broccoli slaw mixture on top of turkey. Roll up tightly; secure with toothpick. To serve, cut each roll-up into thirds. Place toothpick in each third to hold together. You make these up to four hours ahead. Makes 24 roll-ups.

Mark's Condo Chocolate chip raisin cookies. The bread and butter of open house food.

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, melted
3/4 cup white granulated sugar
3/4 cup packed brown sugar
4 teaspoons vanilla extract
1 tablespoon milk
2 large eggs
2 cups (12 ounces) semi-sweet chocolate morsels
1 cup raisins

Combine flour, baking soda and salt in small mixing bowl. Neat butter, granulated sugar, brown sugar and vanilla in large mixing bowl. Add eggs, beat well after adding; gradually beat in flour mixture. Add milk and beat for one minute. Stir in morsels and raisins. Drop by rounded tablespoon onto ungreased baking sheets. Bake in 375-degree oven for nine to eleven minutes, cookies should be golden brown. Makes 24 cookies.

Extras

• Snack-size single serve bags of corn, potato or tortilla chips. No dips please, spares you the drips.

• The new eight ounce soda cans chilled ready to go.

• Washed whole fresh fruit. Pick varieties that don't need to be peeled or cut.

• Miniature wrapped candy bars. A home run at open houses.