These ladies do lunch

Southern Living, Nov 2003 by Hurst, Andria Scott

This group of sassy women enjoys good food and fun in their colorful attire.

Jenny Joseph's poem "Warning" sets the tone for the Red Hat Society, a national organization of fun-loving women over age 50. The poem begins, "When I am an old woman I shall wear purple/With a red hat which doesn't go and doesn't suit me." Helen Naismith and Dorothy Lee started their chapter of the Red Hat Society in Hiawassee, Georgia.

"The only requirements," says Helen, "are to wear a red hat, a purple dress, and a big smile to enjoy food and fellowship. We have a great time, and the food is delicious."

The ladies' luncheon was held at Arkaquah Valley Inn, near Blairsville, Georgia. The inn's owner, Nancie Concato, provided the recipes for the succulent stuffed pork tenderloin as well as two delicious sides.

To locate a chapter in your area, visit the group's Web site at www.redhatsociety.com. ANDRIA SCOTT HURST

FESTIVE PORK LOIN ROAST

MAKES 12 TO 14 SERVINGS

PREP: 45 MIN., BAKE: 1 HR., STAND: 15 MIN.

2 (4-pound) center cut boneless pork loins

1 teaspoon salt

1 teaspoon pepper

Sausage Stuffing

3 white bread slices

1 cup chopped pecans

3 tablespoons bourbon

1 cup chicken broth

Juice of 1 lemon

Mushroom Sauce

Garnishes: decoratively cut orange, fresh cranberries, fresh kale

CUT pork loins in half lengthwise; sprinkle pork with salt and pepper.

SPOON 2 cups of Sausage Stuffing evenly on each bottom half. Place each top half over stuffing, and tie firmly with kitchen string.

PULSE together bread, pecans, and bourbon in a food processor 6 times or until crumbly. Spread half bread mixture evenly over top of each roast. Place roasts on a rack in a roasting pan. Pour chicken broth and lemon juice into bottom of pan.

BAKE, covered with aluminum foil, at 425° for 30 minutes. Remove foil, and bake 30 more minutes or until a meat thermometer reaches 160°. Let stand 15 minutes before slicing. Serve with Mushroom Sauce. Garnish, if desired.

Sausage Stuffing:

MAKES 4 CUPS

PREP: 10 MIN., COOK: 15 MIN.

7 white bread slices

1 pound bulk pork sausage

1 large onion, finely chopped

3 celery ribs with leaves, finely chopped

1 cup chicken broth

1 tart apple, diced

1 teaspoon poultry seasoning

REMOVE crusts from bread slices. Cut bread into cubes.

COOK sausage in a large skillet, stirring until it crumbles and is no longer pink. Add onion and celery, and cook until tender. Remove from heat; stir in bread, broth, apple, and seasoning.

Mushroom Sauce:

MAKES 3 CUPS

PREP: 10 MIN., COOK: 20 MIN.

½ cup butter

1 ½ (8-ounce) packages sliced fresh mushrooms (3 ¾ cups)

1 large onion, finely chopped

1 bunch green onions, chopped

½ cup chopped fresh parsley

2 large garlic cloves, finely chopped

½ teaspoon salt

1 ½ cups white wine

½ cup reserved pan drippings or chicken broth

MELT butter in a large skillet over medium heat; add mushrooms and next 4 ingredients, and saute 6 to 7 minutes or until tender. Stir in salt, white wine, and pan drippings; cook 10 minutes.

RUSSIAN POTATOES

MAKES 6 SERVINGS

PREP: 30 MIN., BAKE: 25 MIN.

2 (22-ounce) packages frozen mashed potatoes

1 ½ teaspoons salt

4 tablespoons butter

3 large garlic cloves, minced

2 cups sour cream

3 tablespoons butter, cut into pieces

2 cups (8 ounces) shredded sharp Cheddar cheese (optional)

COOK potatoes according to package directions, omitting salt. Stir in 1 ½ teaspoons salt.

MELT 4 tablespoons butter in a small skillet over high heat; add garlic, and saute 2 minutes. Stir garlic and sour cream into mashed potatoes.

TRANSFER potato mixture to a lightly greased 13- x 9-inch baking dish. Dot with 3 tablespoons butter. (Cool completely, cover, and refrigerate up to 24 hours, if desired.)

BAKE at 350° for 25 minutes. Top evenly with cheese, if desired, and bake 5 more minutes or until melted.

SUGAR SNAP PEAS WITH BELL PEPPERS

MAKES 6 SERVINGS

PREP: 10 MIN., COOK: 10 MIN.

½ cup water

1 large red bell pepper, cut into thin strips

1 pound fresh sugar snap peas

1 garlic clove, minced

2 tablespoons butter

2 tablespoons fresh lemon juice

½ teaspoon salt

BRING ½ cup water to boil in a large skillet. Add red bell pepper strips, sugar snap peas, and minced garlic to skillet. Cook, covered, over medium heat 5 to 7 minutes until crisp-tender. Toss with 2 tablespoons butter, lemon juice, and salt.