‘FlashForward’ – the newest must-see show to hit networks this fall – premieres Thursday at 8 p.m. on ABC, and we’ve got your party recipes!

Already being huge fans of ABC’s other sci-fi show, ‘LOST,’ we’re totally excited to welcome ‘FlashForward’ into our weekly rotation of TiVo-ed shows.

For those of you who don’t know, ‘FlashForward’ looks at what would happen if the entire world blacked out for 2 minutes and 17 seconds at the exact same time and glimpsed a possible future 6 months down the road.

To celebrate the premiere, rewind yourself a little and check out these recipes of some retro favorites – and don’t forget to ask your guests to whip up their own past-time favorites!



Stuffed Tomatoes with Garlicky Bread Crumbs
Stuffed veggies were huge when we were kids, so check out this seasonal revamp of a classic from the L.A. Times:

Slice the top one-third off large tomatoes and squeeze out the seeds. Place them in a baking dish so they fit tightly and season with salt. Grind cubes of stale bread with minced garlic and minced parsley and spoon the seasoned bread crumbs over top. Drizzle with olive oil and roast at 400 degrees until the bread crumbs are nicely browned.

Crab Meat-Stuffed Mushrooms
Please pass this plate of savory delights from AJC.com around often!

• 1/2 cup (1 stick) butter
• 1 pound large mushrooms, cleaned and stems removed
• 1 (7 1/2-ounce) can or 8-ounces fresh crab meat, drained if necessary
• 1/4 cup grated Parmesan cheese
• 5 green onions, thinly sliced
• 1/2 cup mayonnaise
• Pinch rosemary, thyme and oregano
• Salt and pepper
• 2 tablespoons Parmesan cheese
  
  Preheat oven to 350 degrees. In a large skillet, melt butter. Add mushrooms, cap side down and saute for 10 minutes, basting often. Meanwhile, in a bowl, flake crab meat. Add 1/4 cup cheese, green onions, mayonnaise, rosemary, thyme and oregano and stir well to combine. Season with salt and pepper. Stuff the mushrooms with crab meat mixture and place on a baking tray. Bake for 5 minutes. Remove from oven and change setting to broil. Sprinkle stuffing with remaining 2 tablespoons Parmesan cheese and broil for 5 minutes or until golden brown.
  
  
  American Chop Suey (a.k.a. Goulash) by Wikipedia
  Comfort food from your youth should always involve this classic main course – perfect for feeding tons of guests or freezing leftovers for lunches during the work week. Make a big batch of this recipe from our editor’s collection and watch it disappear!
  
• 1 lb. macaroni (pick your own favorite shape, thought elbows is most common)
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 large green pepper, chopped
• 1 small can green or black olives, chopped
• 1 can artichoke hearts, chopped
• 1 jar roasted red peppers, chopped
• 2 tbsp minced garlic
• 2 lbs. lean ground beef (90/10 or better)
• 1 can (28-oz.) crushed tomatoes2 tablespoons tomato paste
• 1 cup beef broth
• 1 tsp. dried oregano
• 1/2 tsp. crushed red pepper
• 1 cup freshly grated Parmesan cheese
  salt and black pepper to taste
  
  In a pan, brown up all of the veggies, garlic and herbs in the olive oil. Add the meat and sauté until fully cooked. Add in tomatoes, broth and paste. Let simmer while the pasta cooks (~10 minutes).
  Cook the pasta (with a generous sprinkle of salt in the pasta water) until just al dente (still has some bite, as it will soak up some of the sauce). Drain.
  Toss together the sauce, pasta and cheese – feel free to add more cheese!
  Serve immediately.
  

• Strawberry Bonbons by the LA Times
  What a better way to end off a snacky meal than individual dessert treats for your guests? These ice cream treats are small, portable and a delicious indulgence while the cliff-hanger of the first episode draws to a close!
  
• 1 pint strawberries, stemmed and cleaned
• 1 cup milk
• 1 cup whipping cream
• 1/4 cup corn syrup
• 2 egg yolks
• 1/4 cup sugar
• 1/2 vanilla bean, scraped and seeded
• Grated peel and juice of 1 small lime
• 12 vanilla wafers
• 4 to 6 ounces bittersweet chocolate, coarsely chopped

Purée the strawberries in a food processor or blender and set aside. You will have about 1 cup. In a saucepan, heat the milk, whipping cream and corn syrup over medium heat until just simmering. In a small bowl, combine the egg yolks, sugar and vanilla, then slowly whisk into the milk mixture. Continue to heat, stirring constantly, until the cream thickens enough to coat the back of a spoon, 5 to 6 minutes.Strain the custard into a bowl over an ice bath, and stir occasionally until the mixture is chilled. Stir in the puréed strawberries and the lime peel and juice. Freeze the mixture in an ice cream maker according to manufacturer's instructions, then spoon into a chilled glass dish. Cover and freeze until solid.To assemble the bonbons, spoon a small (1-ounce) scoop of ice cream onto each of the vanilla wafers. Place the wafers on a large baking sheet and freeze while you melt the chocolate. Place the chocolate in a bowl set over a pan of simmering water and melt gently over moderate heat, stirring occasionally. Allow to cool slightly, then spoon 2 heaping teaspoons chocolate over each of the frozen bonbons. Serve the bonbons immediately, or place back in the freezer until ready to serve.
Servings: Makes 12 bonbons