Crudites -- fresh, crispy vegetables -- make a satisfying hors d'oeuvre, and can be arranged in an attractive way. Try a selection of asparagus, carrots, zucchini, green beans, snow peas, brussels sprouts, cauliflower or any other of your favorite vegetables.

It's a good idea to blanch the asparagus until it turns bright green; once it's the proper color, plunge the asparagus into ice water to stop the cooking. Blanch carrots in the same way.

Serve Cucumber Sour Cream Dip with Crudites
Take two cucumbers, peeled, seeded, and finely grated. In a strainer, squeeze excess liquid from the cucumbers. In a bowl, combine 2 pints of sour cream, 1/2 cup chopped herbs (parsley, chives, tarragon, mint, dill), salt and pepper to taste, and the grated cucumber. Mix well.