Supper Club Celebration

Southern Living, Dec 2004 by Russell, Wayne, Coker, Rhonda Y, Hosch, Charles

PULL OUT ALL THE STOPS FOR YOUR COMPANIONS WITH THESE TOP-RATED RECIPES.

SUPPER CLUB MENU

(serves 8)

* Orange Thing

* Bacon-Stuffed Eggs

* Baked Pimiento Cheese

* Okra-Walnut Salad

* Crabmeat-and-Spinach Lasagna

* breadsticks

* Red Velvet Cheesecake

Supper club is all about enjoying a great meal with good friends-not about how your home is dressed. Keep decorating simple so you can focus on the menu. The decor for this party was assembled in a matter of minutes. It's a good idea to have wreaths and other seasonal decorating staples on hand to add festive touches to your home.

You've dined all year with your supper club friends; now it's your turn to host the holiday meal. Fear not: We've assembled a fabulous menu sure to wow the group. Follow our timeline, and everything will go off as smoothly as a piece of Red Velvet Cheesecake. Serve the menu buffet style, and let the food take center stage. Use colorful serving dishes, scatter a few ornaments down the spread, and your table will be ready for the evening.

Set aside the makings for one last Orange Thing so that when the party's over, you can toast a year of great meals and friendship as you unwind.

Okra-Walnut Salad

MAKES 8 SERVINGS

PREP: 15 MIN., BAKE: 20 MIN.

1 (24-ounce) package frozen breaded cut okra

3 (5-ounce) packages salad greens

1 large red onion, thinly sliced

1/2 to 1 cup chopped walnuts, toasted

1 (15-ounce) bottle spinach salad dressing

BAKE breaded okra at 425° in a single layer on a lightly greased baking sheet for 20 minutes or until golden brown, or fry okra according to package directions.

TOSS together okra, salad greens, sliced onion, and walnuts in a large serving bowl.

HEAT dressing according to package directions. Serve warm with salad.

NOTE: For testing purposes only, we used T. Marzetti's Spinach Salad Dressing.

Baked Pimiento Cheese

MAKES 4 CUPS

PREP: 15 MIN., BAKE: 20 MIN.

Serve dip with crackers or crunchy veggies.

1½ cups mayonnaise

1 (4-ounce) jar diced pimiento, drained

1 teaspoon Worcestershire sauce

1 teaspoon finely grated onion

¼ teaspoon ground red pepper

1 (8-ounce) block extra-sharp Cheddar cheese, shredded

1 (8-ounce) block sharp Cheddar cheese, shredded

Garnish: chopped parsley

STIR together first 5 ingredients in a large bowl; stir in cheeses. Spoon mixture into a lightly greased 2quart or 11- x 7-inch baking dish.

BAKE at 350° for 20 minutes or until dip is golden and bubbly. Garnish, if desired.

Crabmeat-and-Spinach Lasagna

MAKES 8 SERVINGS

PREP: 25 MIN.; BAKE: 1 HR., 5 MIN.;

COOK: 5 MIN.; STAND: 10 MIN.

Press drained spinach between paper towels to absorb additional liquid.

9 uncooked lasagna noodles

2 tablespoons butter or margarine

½ cup finely chopped celery

½ cup finely chopped onion

1 red bell pepper, finely chopped

3 garlic cloves, minced

3 (8-ounce) cartons sour cream

¼ cup chopped fresh basil

¼ teaspoon salt

1/8 teaspoon ground white pepper

1/8 teaspoon ground nutmeg

2 (10-ounce) packages frozen chopped spinach, thawed and well drained

1 pound fresh lump crabmeat, drained

4 cups (16 ounces) shredded mozzarella and provolone cheese, divided

Garnish: fresh basil leaves

COOK noodles according to package directions; drain and set aside.

MELT butter in a large skillet over medium-high heat; add celery and next 3 ingredients. Sauté 4 to 5 minutes or until vegetables are tender.

COMBINE sour cream and next 4 ingredients in a bowl; stir in vegetable mixture and spinach. Add crabmeat; toss.

ARRANGE 3 lasagna noodles in bottom of a lightly greased 13- χ 9inch baking dish; top with half of crabmeat mixture. Top with half of cheese. Repeat layers with 3 lasagna noodles and remaining crabmeat mixture. Top with remaining 3 lasagna noodles.

COVER and bake at 350° for 50 minutes or until thoroughly heated. Uncover and top evenly with remaining 2 cups cheese. Bake, uncovered, 15 minutes or until cheese is melted. Let stand 10 minutes before serving. Garnish, if desired.

NOTE: For testing purposes only, we used Sargento Chef Style Mozzarella & Provolone cheese blend.

Orange Thing

MAKES 1 SERVING

PREP: 5 MIN.

This drink is the house specialty at Birmingham's Bottega Restaurant. Now you can serve it in your home as well.

2 cups ice cubes

¼ cup vodka

2 tablespoons orange liqueur

¼ cup fresh orange juice

Garnish: orange slice

COMBINE first 4 ingredients in a martini shaker. Cover with lid, and shake until thoroughly chilled. Remove lid, and strain into a chilled martini glass. Serve immediately. Garnish, if desired. WAYNE RUSSELL

BOTTEGA ITALIAN RESTAURANT

BIRMINGHAM, ALABAMA

NOTE: For testing purposes only, we used Grand Marnier for orange liqueur.

Red Velvet Cheesecake

MAKES 8 TO 10 SERVINGS

PREP: 20 MIN.; BAKE: 1 HR., 25 MIN.; STAND: 1 HR.; CHILL: 8 HRS.

The cheesecake's deep red filling and snowy topping is wonderfully dramatic. Fresh mint sprigs add a pop of Christmas color.

1½ cups chocolate graham cracker crumbs

¼ cup butter, melted

1 tablespoon granulated sugar

3 (8-ounce) packages cream cheese, softened

1½ cups granulated sugar

4 large eggs, lightly beaten

3 tablespoons unsweetened cocoa