In today's hectic world with the current precarious financial state of affairs, easy, economical and delicious but homemade beats expensive store-bought food any day in my book.

So, when entertaining, I always try to follow a few simple guidelines: plan, cook and organize well in advance and invite an interesting mix of people to make the party fun.

You can easily see that in my opinion organization and planning is key. And, unless you are going to teach your guests how to prepare the food, have as much done beforehand as possible in order to free yourself up to enjoy your company.

Common sense will guide you in regard to the above. Successful entertaining, however, is more than food and people, although admittedly, they are most important. I like to select the music that will fit the occasion a week or more in advance. If it's a dinner party, soft classical music works for me with mostly instrumentals to compliment easy, quiet conversation. If it's friends for an outdoor barbecue, Jimmy Buffet, Rod Stewart, REM, Bob Seeger, The Grateful Dead and The Rolling Stones provide good atmosphere to keep the party moving for guests to mix it up with different people. Then later after things have slowed down, James Taylor and Eric Clapton give a soothing sound to mellow everyone out before calling it a night. Choose your own music preferences for the mood you wish to set for the occasion.

Also important is indirect soft and subdued lighting that sets an intimate mood for the kind of atmosphere that says: “relax, unwind, forget about your troubles and enjoy the evening.” Place dishes of food around for folks to nibble on until the primary meal is ready. Assorted nuts are easiest. Chips and dips, tortilla chips with salsa or pretzels are typical fare. Cheese and fruit or wedges of cheese - at least three kinds is good - are a little more upscale. Place a proper cheese knife in or near each. A napkin in a basket with crisp crackers next to the tray makes it self serve and allows you not to worry about checking on it.

Cheese should always be taken out at least an hour before guests arrive to allow it to come to room temperature. It will not spoil, even if you leave it out all night - the cheese just keeps getting better.

If you want to kick it up a notch, a couple of other easily prepared foods will show that you put a little effort into the preliminary treats, and they are my recipes for this month. Preparation time is only 15 or 20 minutes for each dish, and they are delectable. One is quite elegant while the second is more like a comfort food but both are simple, economical, easy and quick. Hope they work for you.

Bob Leonardi, of Auburn, ran a successful restaurant business, catering, and gourmet food store in Fort Lauderdale, Fla., for 15 years.

Roquefort Grapes

10 ounces pecans, almonds or walnuts

8 ounces cream cheese

1/8 pound Roquefort cheese

2 tablespoons heavy cream

1 pounds seedless grapes (red or white)

Preheat over to 275 degrees. Spread nuts on a baking sheet and bake until toasted. Almonds should be a light golden brown; pecans or walnuts should smell toasted but not burned.

Chop toasted nuts by hand or place in a food processor until they are coarsely cut up. Spread these nuts on a platter.

Wash the grapes in cold water and dry with a paper towel. Then spread out on another paper towel to dry completely.

In the bowl of an electric mixer, combine cream cheese, Roquefort and half the cream. Beat until smooth. You want the mixture to be of a consistency that will allow it to stick to the grapes so if it is too thick, add the remaining cream.

Next, place the grapes into the bowl, and coat them with the mixture. I usually take them off the stem to do this; but if you are an artistic type, they can be done as a bunch and it can look really spectacular. Sprinkle the grapes with the coarsely chopped nuts and kind of press them into the mixture attached to the grapes. Place the finished grapes on a tray lined with wax paper. Place in the refrigerator, and after an hour or so, arrange on a serving platter. Keep cold until ready to serve.

Note: This mixture will yield about 50 to 70 grapes. If you are unable to find Roquefort, another blue cheese can be substituted.

Frittata

1 27-ounce can green chilies, chopped

8 cups Monterey Jack cheese, shredded

10 extra large eggs

1 teaspoon salt

Crack eggs into a bowl and lightly beat. Preheat oven to 350 degrees. Grease a half sheet pan, which is approximately 12 by 17 inches and 1-inch deep, with cooking spray or butter. Spread shredded cheese evenly to cover bottom of the pan. Then cover the cheese with the chopped chilies. Pour the slightly beaten eggs over the entire pan and sprinkle with salt.

Bake for approximately one hour in a 350 degree over. I like to wait until the top is a rich golden brown.

Remove from oven and allow to cool for at least 10 minutes in order to be able to make clean cuts.

Now, cut into the bite size squares and arrange on a platter.

Best when served still warm.

Note: This is not a hot spicy dish. The chilies are mild. Also, you can use different kinds of cheese to your likely.