On the third Monday of each month, a congenial group of friends gathers for lunch in Alexandria, Virginia. Ginger Arnold, Anita Guthrie, Betty Heilig, Gayle Shaw, Amy Southard, and Ann Vernon-The Southern Living Lunch Bunch as they call themselves-choose their recipes from the pages of our magazine.
We joined them for a holiday celebration where they shared some of their own dishes combined with favorites from past issues. Citrus Salad is a bright complement to creamy Ragoût of Mushrooms With Creamy Polenta, while Bacon-Wrapped Water Chestnuts provides a sweet-and-salty before-lunch nibble. Let these outstanding recipes, along with the warmth and laughter of these friends, resonate with you and your family.
Ragoût of Mushrooms With Creamy Polenta
MAKES 6 SERVINGS; PREP: 15 MIN., COOK: 14 MIN.
You can substitute your favorite red wine in this dish if you don't have port.
1 cup halved and thinly sliced shallots
3 garlic cloves, minced
4 Tbsp. olive oil
2 (8-oz.) packages sliced baby portobello mushrooms*
2 (3-5-oz.) packages fresh shiitake mushrooms, stemmed and sliced
½ cup port
1 cup chicken broth
4 Tbsp. fresh flat-leaf parsley, chopped
4 Tbsp. butter
1½ Tbsp. fresh thyme leaves
¾ tsp. salt
½ tsp. pepper
Creamy Polenta
Freshly shaved Parmesan cheese
Garnish: fresh thyme sprigs
1. Sauté shallots and garlic in hot oil in a large skillet over medium heat 2 minutes. Increase heat to medium-high, add mushrooms, and cook, stirring constantly, 4 to 5 minutes. Stir in port; cook 2 minutes. Stir in broth and next 5 ingredients. Reduce heat to low, and simmer 5 minutes or until slightly thickened.
2. Serve over Creamy Polenta with shaved Parmesan cheese. Garnish, if desired.
*2 (8-oz.) packages sliced fresh button mushrooms may be substituted.
Creamy Polenta:
MAKES 6 SERVINGS; PREP: 5 MIN., COOK: 8 MIN
Polenta can be found in the gourmet or international section of the grocery store. Don't let the polenta boil, or it will spatter.
7 cups chicken broth
2 cups polenta
1 (8-oz.) package 1/3-less-fat cream cheese
1. Bring 6 cups chicken broth to a light boil in a Dutch oven over medium-high heat; slowly stir in polenta. Reduce heat to low, and cook, stirring constantly, 2 to 3 minutes or until polenta thickens. (Do not boil.) Stir in cream cheese until blended. Stir in remaining chicken broth. Cover and keep warm.
-ANITA GUTHRIE, ALEXANDRIA, VIRGINIA
Brandy Slush
MAKES 19 CUPS; PREP: 15 MIN., STEEP: 5 MIN., COOL: 30 MIN., FREEZE: 4 HR.
This makes a big batch, so keep one bag in the freezer up to three months.
9 cups boiling water, divided
4 regular-size tea bags
2 cups sugar
1 (12-oz.) can frozen orange juice concentrate, thawed
1 (12-oz.) can frozen lemonade concentrate, thawed
1 2/3 cups brandy
¼ cup lime juice
4 (10-oz.) bottles club soda, chilled
Garnish: lime slices
1. Pour 2 cups boiling water over tea bags; cover and let steep 5 minutes. Remove and discard tea bags, squeezing gently.
2. Stir together remaining 7 cups boiling water and 2 cups sugar in a Dutch oven, stirring until sugar is dissolved. Stir in tea mixture, orangejuice concentrate, and next 3 ingredients. Let cool to room temperature (about 30 minutes). Divide mixture between 2 (1-gal.) zip-top plastic freezer bags; freeze 4 hours.
3. Remove bags from freezer 30 minutes before serving. Squeeze 1 bag with hands to break mixture into chunks; pour into a pitcher, and stir in 2 bottles club soda until slushy. Repeat with remaining bag, if desired. Garnish, if desired.
Quick Yeast Rolls
MAKES 2 DOZEN; PREP: 20 MIN., STAND: 5 MIN., RISE: 45 MIN., BAKE: 15 MIN.
Make these rolls up to one month ahead. Wrap cooled rolls loosely in aluminum foil, place in a zip-top plastic freezer bag, and freeze. Heat foil-wrapped rolls in a 325° oven for 30 minutes or until warm.
1 (¼-oz.) envelope active dry yeast
¼ cup warm water (105° to 115°)
1 tsp. sugar
2 Tbsp. sugar
2 Tbsp. butter, softened
1¼ tsp. salt
1 large egg
1¼ cups milk
4 cups all-purpose flour
2 Tbsp. melted butter
1. Stir together yeast, ¼ cup warm water, and 1 tsp. sugar in a 2-cup glass measuring cup; let stand 5 minutes.
2. Beat 2 Tbsp. sugar, softened butter, and salt at medium speed with a heavy-duty electric stand mixer until creamy. Add egg, milk, and yeast mixture, beating until blended. Gradually add flour, beating at low speed until smooth. Turn dough out onto a well-floured surface, and knead until smooth and elastic (2 to 3 minutes). Place in a well-greased bowl, turning to grease top.
3. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.
4. Preheat oven to 400°. Punch dough down; turn dough out onto a floured surface. Divide dough into 24 pieces; shape into balls. Place in 2 greased 9-inch square pans. Cover and let rise in a warm place (85°), free from drafts, 15 minutes.
5. Bake at 400° for 15 minutes or until golden. Brush tops with melted butter, and serve immediately.
Citrus Salad
MAKES 6 SERVINGS; PREP: 30 MIN., BAKE: 8 MIN.
This salad is also delicious without nuts.
2 Tbsp. chopped walnuts or pecans (optional)
1 (5-oz.) bag mixed baby greens, thoroughly washed
2 navel oranges, peeled and sectioned
1 large grapefruit, peeled and sectioned
1 pear, peeled and thinly sliced
1 cup seedless red grapes
Orange Vinaigrette
1. Preheat oven to 350°. Bake nuts in a single layer in a shallow pan for 6 to 8 minutes or until toasted and fragrant.
2. Place greens in a large bowl. Add orange sections, grapefruit sections, sliced pear, and grapes. Drizzle with ¼ cup Orange Vinaigrette, tossing gently to coat. Sprinkle toasted nuts over salad, and serve immediately with remaining vinaigrette.
Orange Vinaigrette:
MAKES ABOUT 1¼ CUPS; PREP: 10 MIN.
¼ cup white wine vinegar
2 tsp. grated orange rind
3 Tbsp. fresh orange juice
1 Tbsp. sugar
½ tsp. salt
½ tsp. pepper
¾ cup olive oil
1. Whisk together first 6 ingredients in a small bowl; add oil in a slow steady stream, whisking until blended.
-BETTY HEILIG, ALEXANDRIA, VIRGINIA
Bacon-Wrapped Water Chestnuts
MAKES 10 TO 12 APPETIZER SERVINGS; PREP: 20 MIN., BAKE: 45 MIN.
1 (8-oz.) can sliced water chestnuts
12 oz. fresh pineapple chunks, cut into 1-inch pieces
15 bacon slices, halved
¼ cup terlyaki sauce
1. Preheat oven to 400°. Place 1 water chestnut slice on top of 1 pineapple chunk; wrap with 1 bacon piece. Repeat procedure with remaining water chestnuts, pineapple, and bacon. Place, seam sides down, in a lightly greased broiler pan.
2. Bake at 400° for 20 to 25 minutes; baste both sides with teriyaki sauce. Turn and bake 20 more minutes or until bacon is crisp. Serve immediately.
Cheesecake Squares
MAKES 9 SERVINGS; PREP: 30 MIN., BAKE: 30 MIN., COOL: 1 HR., CHILL: 8 HR.
Chocolate Crust
1 (8-oz.) package cream cheese, softened
1 (3-oz.) package cream cheese, softened
2/3 cup sugar
6 large eggs
1/3 cup whipping cream
2 tsp. instant coffee granules
9 (1-oz.) semisweet chocolate baking squares
1 Tbsp. plus 1 tsp. vanilla extract
Garnishes: powdered sugar, chocolate-covered coffee beans, thawed whipped topping
1. Prepare Chocolate Crust as directed. Increase oven temperature to 375°.
2. Beat cream cheese and sugar at medium speed with an electric mixer 2 to 3 minutes or until light and fluffy. Add eggs, 1 at a time, beatingjust until blended after each addition.
3. Microwave whipping cream in a 1-cup microwave-safe measuring cup at HIGH 30 seconds or until very hot. Stir in coffee granules until completely dissolved. Cool coffee mixture slightly.
4. Microwave chocolate in a microwave-safe bowl at HIGH 1 minute. Microwave 1 more minute, stirring at 15-second intervals. Add melted chocolate, vanilla, and coffee mixture to cream cheese mixture. Beat at low speed just until blended. Pour mixture into prepared Chocolate Crust.
5. Bake at 375° for 30 minutes or until edges are firm and center is still soft. Let cool to room temperature (about 1 hour); cover and chill 8 hours. Cut into squares. Garnish, if desired.
Chocolate Crust:
MAKES 1 (9-INCH) CRUST; PREP: 15 MIN., COOK: 5 MIN., BAKE: 8 MIN., COOL: 15 MIN., CHILL: 30 MIN.
1/3 cup butter
2 (1-oz.) semisweet chocolate baking squares
1 1/3 cups fine, dry breadcrumbs
1/3 cup sugar
1. Preheat oven to 350°. Stir together butter and chocolate in a medium-size heavy saucepan over low heat, stirring often, 3 to 5 minutes or until chocolate is melted. Remove from heat, and stir in breadcrumbs and sugar until well blended. Press mixture onto bottom of a lightly greased 9-inch square pan.
2. Bake at 350° for 8 minutes. Cool on a wire rack 15 minutes. Chill 30 minutes.
- AMY SOUTHARD, ARLINGTON, VIRGINIA
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