Instructions: Few caterers make everything from scratch. I know. I used to be one.

These days, the sushi, dim sum and mouth-watering cookies and miniature pastries you see are usually purchased from food service vendors. Caterers devote their time to preparing the items they do best: cornucopias of fresh vegetables and dips, platters of grilled vegetables, skewers of seasonal fruit, cheese boards and bread, Chinese chicken salad, pasta salads and, when requested, meat for carving stations.

But no matter what is served, the food is arranged beautifully. Its presentation that turns good food into stellar party fare.

Buying food you dont have time to make is a good idea. But during the holidays, I entertain like a caterer, mixing and matching purchased items with those from my kitchen. Here are a few easy ideas from caterers to help you make the party when you lack a secret chef or a hired staff.

Mashed potatoes. What a surprise to see this homespun food on a cocktail buffet table. Partygoers love them. Caterers keep them warm in a chafing dish and serve 1/2 cup portions in over-size martini or margarita glasses. Guests help themselves to toppings.

Ive seen mashed potatoes served two ways. A south of the border version was served with bowls of salsa, sliced green onions, sour cream, sliced olives, shredded jack cheese and crumbled bacon. The seafood version offered nuggets of salmon, caviar, ribbons of crisp nori (the seaweed used to wrap sushi) and deep-fried shallots. (Buy shallots and nori at Asian markets.)

At home, I cut a skinless salmon fillet into domino-shaped pieces, rubbed them with olive oil, sprinkled them with salt and black sesame seeds and cooked them in a grill pan for 1 minute on each side. Since theres no need to serve the fish hot, you can cook it ahead.

Seafood on ice. At a high-end event, caterers serve prawns, king crab legs and freshly shucked oysters. At home, I stick with shelled cooked prawns and buy the largest I can find. Mound crushed ice in a wide, shallow-rimmed bowl. Silver or crystal look especially festive. Cover the ice with prawns and serve with chile sauce spiked with horseradish and a squirt of lemon juice. Youll feel like a pro.

Quesadillas. At catered parties, servers cook quesadillas to order. At home, I set the ingredients next to an electric frying pan, let guests put things together and call it interactive cooking.

Making a quesadilla is foolproof. Place an 8 inch flour tortilla in the pan over medium heat, sprinkle filling ingredients to within an inch of the tortillas edge and top with a second tortilla. Cook until light brown on both sides, 2 to 3 minutes, then cut into pie-shaped wedges. Some cooks like to put a little butter in the pan so the tortilla becomes crisp. But the caterers Ive observed cook them dry and so do I.

To fill quesadillas, try these combinations:

Small cooked shrimp, tomatillo salsa and Mexican-style queso Asadero.

Shredded roast chicken, fruit chutney and Gouda cheese.

Well-drained, marinated artichoke hearts, roasted red bell pepper strips and Havarti or Monterey Jack cheese.

If you want to serve salsa, heres a quick way to personalize store-bought versions: Add 2 fresh tomatillos, husked and minced, and 2 tablespoons chopped cilantro to a (12-ounce) jar of tomatillo salsa. Or add 1 chopped tomato and 2 tablespoons chopped cilantro to a (12-ounce) jar of tomato-based salsa.

Mushroom bruschetta. Bruschette are slices of Italian bread brushed with olive oil and grilled. In Italy, the slices are rubbed with garlic and eaten hot. But caterers toast them ahead of time and serve at room temperature with a savory topping. Trim and discard stems from 4 inch portobello mushrooms, brush lightly with olive oil and sprinkle the gill sides with minced garlic and dried thyme. Cook mushrooms over medium-high heat in a heavy frying pan, turning once, until they are soft to the touch, 12-14 minutes. Once they cool, cut mushrooms into quarters and place 1/4 on each bruschetta. With a squeeze-top bottle, squiggle aioli (mayonnaise spiked with pressed garlic) on top.

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