Laid-back Supper Club

Southern Living, Apr 2004 by Jones, Scott

This tasty mix of recipes shows how easy it is to share a little Southern hospitality.

Readers from all over find great food, fun, and friendship through supper clubs. When we covered them in a story a couple of years ago, we found that for many of you, these gatherings have become less formal. However, one thing has certainly not changed: the need for delicious recipes that require minimal effort.

The following dishes are sure winners. If you're new to dump cake, few desserts are easier to make. And this one is light without sacrificing a lick of flavor. SCOTT JONES

ASPARAGUS PASTA WITH TOASTED PECANS

MAKES 6 SERVINGS

PREP: 15 MIN., COOK: IO MIN.

This can work as either a main or side dish. You might be tempted to drain off the chicken broth after cooking the asparagus, but we found that's one of the keys to the recipe's flavor.

1 (16-ounce) package penne pasta

1 bunch fresh asparagus (about 1 pound)

2 tablespoons olive oil

1 red bell pepper, seeded and chopped (about ¾ cup)

1 tablespoon minced garlic

1 cup low-sodium chicken broth

1 teaspoon salt

½ teaspoon pepper

3 tablespoons chopped fresh basil

¾ cup shredded Parmesan cheese, divided

2 tablespoons butter

1 cup pecan halves, toasted and divided

Garnishes: freshly grated Parmesan cheese, freshly ground pepper

PREPARE pasta according to package directions; rinse and drain.

SNAP off tough ends of asparagus, and cut into 2-inch pieces.

SAUT asparagus in hot oil in a large skillet over medium heat 4 minutes. Stir in red bell pepper and garlic; cook, stirring occasionally, 2 minutes. Stir in chicken broth. Bring to a boil. Reduce heat, and simmer 2 minutes or until asparagus is crisp-tender. Stir in salt and pepper.

TOSS together pasta, asparagus mixture, basil, ½ cup cheese, butter, and ½ cup pecans. Sprinkle evenly with remaining ¼ cup cheese and ½ cup pecans. Garnish, if desired.

JACK PERKINS

HOLLANDALE, MISSISSIPPI

EAST-WEST FLANK STEAK

MAKES 4 TO 6 SERVINGS

PREP: 10 MIN., CHILL: 8 HRS.,

GRILL: 20 MIN., STAND: 5 MIN.

Serve sliced flank steak with rice or beans and Mexican-style corn.

½ cup vegetable oil

¼ cup soy sauce

2 tablespoons brown sugar

2 tablespoons lime juice

1 tablespoon grated fresh ginger

1 teaspoon dried crushed red pepper

1 teaspoon ground black pepper

2 garlic cloves, chopped

4 green onions, finely chopped

1 (2-pound) flank steak, trimmed

COMBINE first 9 ingredients in a shallow dish or large zip-top freezer bag; add steak. Cover or seal, and chill 8 hours, turning occasionally.

REMOVE steak from marinade, discarding marinade.

GRILL, covered with grill lid, over medium-high heat (350° to 400°) 10 minutes on each side or to desired degree of doneness. Let stand 5 minutes; cut into thin slices diagonally across grain. SUSAN FRANCO

ATLANTA, GEORGIA

NOTE: To reheat, place slices of steak in a single layer on an aluminum foillined baking sheet. Cover baking sheet with foil, and seal edges. Allow to stand for 10 minutes. Bake at 425° for 9 minutes. (Do not overcook.)

PINEAPPLE-CHERRY DUMP CAKE

MAKES 12 SERVINGS

PREP: 15 MIN., BAKE: 50 MIN.

Go ahead and have a second helping-this lip-smacking dessert uses light pie filling.

1 (15 ¼-ounce) can unsweetened crushed pineapple, undrained

1 (20-ounce) can light cherry pie filling

1 (18.25-ounce) package white cake mix

1 cup water

¼ cup canola oil

¼ cup chopped pecans

SPREAD crushed pineapple evenly into a lightly greased 13- × 9-inch baking dish. Spread cherry pie filling over pineapple.

STIR together cake mix, 1 cup water, and oil just until blended. (Batter will be lumpy.) Pour over cherry filling. Sprinkle with pecans.

BAKE at 350° for 40 to 50 minutes or until cake is golden. LINDA VAGNIER

DUBLIN, OHIO