Mango and Brie Quesadillas, in which the cheese melts into avocado slices as well as the juicy fruit. Or try a Baked Brie without the pastry but with sun-dried tomatoes and fresh basil. When making the quesadillas, it's easier to work with the cheese after it's been in the freezer for a short while, cooking school instructor Emily Carlos said. The cheese is harder, so it can been peeled and sliced quickly. That approach would also work for the Baked Brie, as well. Giving you the confidence to entertain in style is what Frances Strange hopes to offer in her new book, "Don Strange of Texas: His Life and Recipes” (Shearer Publishing, $34.95), written with Terry Thompson-Anderson. "There's talk of a second edition and it's only been out a week," she said, slightly awed at the response it has received. Good food is always welcome, but that's not the secret to a memorable party, said Strange, whose family has been in the catering business for decades. It's something she learned from her husband, Don, who built the nationally recognized business without "one minute of food training." "It's not about the food, it's about the people you're with," she said.