GOOD HOUSEKEEPING REPORTS: Party food without the hassle

Parties are terrific for bringing together favorite foods and friends. But they don’t have to be a lot of work.

The new “Good Housekeeping Step By Step Cookbook,” written by Good Housekeeping’s food director Susan Westmoreland, has tips and hints to get organized, choose your menu and have a successful, stress-free bash:

Rules for success

> Keep it simple. A few well-planned dishes are far more appealing than loads of fussy or rich foods. Remember, the bigger the crowd, the simpler the food should be.

> Do it ahead. The more you can do in advance, the more time you’ll have to relax and enjoy your guests. Try not to have more than two dishes that need last-minute attention.

> Be generous. You’re safer having too much food than running out. Don’t forget, you can usually freeze the extras.

> Go with the season. Fruits and vegetables in season are fresher and cost less, so highlight them as much as possible.

> Make lists. This is a superb way to get organized. Write a guest list, a menu list and two shopping lists (for nonperishables and perishables).

> Keep a record. Write down everything served. It’ll help you avoid repeating the same dishes for the same people. And the record will come in handy for your next party, reminding you which dishes or menus worked well.

Menu planning

> Consider your guests. It’s important to know of any food restrictions or preferences (e.g. vegetarian, low-cholesterol diet, no fish). Don’t forget to ask about food allergies.

> Harmony and order. The best menus feature foods that complement each other in terms of flavors, colors, textures and richness. Follow a creamy soup with a simple roast; a light starter salad and then a hearty stew. Try to avoid repeating ingredients and flavors.

> Room-temperature ready. It can be tricky to get all the hot foods on the table before something else cools down, so plan at least some dishes to serve at room temperature.

> Bite size is best. Foods for the hors d’oeuvres tray should be small enough to be eaten in one bite (or easy to dip).

Easy entertaining

Buffets are great for entertaining because once the food is out, all that’s needed is to keep the serving bowls and platters full. Don’t leave food at room temperature for more than two hours. Replenish the table with fresh platters rather than adding more to half-empty ones.

When inviting your guests, be specific about appropriate dress, the extent of the food and drink, and the expected duration of the party.

Decide on the music in advance. Soft jazz or classical competes less with conversation than other kinds.

Make sure your bar is stocked; include enough choices for nondrinkers. Choose wines to go with dinner.

Roast chestnuts (slash the flat side of each first) in a 400-degree oven for 20 minutes —- eat hot.

Scent the house by simmering cinnamon sticks on the stove.

Decorate tables with votive candles and baskets of pine cones and holly sprigs.

Where to write: Good Housekeeping Reports, care of King Features Syndicate, 300 W. 57th St., New York, NY 10019.