Food, fun, and tradition

These longtime friends embrace the season as they celebrate their special bond around the supper table.

For almost 30 years, a group of 16 friends from Midwest City, Oklahoma, has met once a month to share a meal and a good time. The tradition began with a birthday party. "We found out that we all got along, so one thing led to another, and we started having dinner together every month," says Bette Leone. "Along the way, we've lent each other a helping hand and offered advice on raising kids-now it's the grandchildren."

"We definitely have similar tastes in food and cooking," says Pat Padgham. "Plus, we're all pretty good in the kitchen, so that makes it fun," she adds with a big smile. The group finds there's no better time to celebrate their special kinship than during the Christmas season. According to Pat, some of their favorite holiday recipes over the years have been Marinated Beef Tenderloin, Spinach-andStrawberry Salad With Tart Poppy Seed Dressing, and Italian Green Beans With Onion and Basil, all of which we're happy to share with you. Through these wonderful recipes, you and your family can enjoy a little bit of Oklahoma-style charm and hospitality. SHIRLEY HARRINGTON AND SCOTT JONES

ITALIAN GREEN BEANS WITH ONION AND BASIL

MAKES 6 TO 8 SERVINGS

PREP: 5 MIN., COOK: 30 MIN.

1 tablespoon butter

1 tablespoon olive oil

1 small white onion, chopped

3 (10-ounce) packages frozen Italian-style green beans, thawed

1 cup vegetable stock

1 tablespoon chopped fresh or

2 teaspoons dried basil

1 teaspoon salt

½on pepper

MELT butter with oil in large skillet over medium heat; add onion, and saute 5 minutes or until tender. Add green beans and remaining ingredients; cook 20 to 25 minutes or until beans are tender. JEAN ISON MIDWEST CITY, OKLAHOMA

SUGAR-AND-SPICE ACORN SQUASH

MAKES 8 SERVINGS

PREP: 10 MIN., BAKE: 47 MIN.

This simple recipe works well with a spicy entree or other more intensely flavored sides.

2 large acorn squash (about 2 pounds each)

¼ teaspon salt

¼ teaspon pepper

¼cup butter or margarine, melted

¼cup firmly packed brown sugar

¼ to ½ teaspoon nutmeg

CUT each squash in fourths lengthwise; remove and discard seeds and membranes. Sprinkle evenly with salt and pepper. Place, cut side down, on an aluminum foil-lined baking sheet.

BAKE at 400° for 40 minutes or until squash is tender.

COMBINE butter and next 2 ingredients. Turn squash, cut side up, on baking sheet; sprinkle evenly with butter mixture. Bake 5 to 7 more minutes or until brown. GWKN PIERSALL

STILLWATER, OKLAHOMA

MARINATED BEEF TENDERLOIN

MAKES 8 SERVINGS

PREP: 15 MIN., CHILL: 8 HRS.,

BAKE: 50 MIN., STAND: 10 MIN.

Use an instant-read meat thermometer to determine doneness. Ourtenderloin registered about 135° (medium-rare) after 40 minutes.

1 cup port wine

1 cup soy sauce

½ cup olive oil

1 teaspoon pepper

1 teaspoon dried thyme

½ teaspoon hot sauce

4 garlic cloves, minced

1 bay leaf

1 (5-pound) trimmed beef tenderloin

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

REMOVE beef from marinade, discarding marinade. Place on rack in roasting pan.

BAKE at 425° for 40 to 50 minutes or to desired degree of doneness. Cover loosely with foil, and let tenderloin stand 10 minutes before slicing.

JEAN ISON

MIDWEST CITY, OKLAHOMA

SPINACH-AND-STRAWBERRY SALAD WITH TART POPPY SEED DRESSING

MAKES 8 SERVINGS

PREP: 15 MIN.

We love this perennial favorite in our Test Kitchens.

2 (10-ounce) packages fresh spinach

1 quart fresh strawberries, cut in half

½ cup sliced almonds, toasted

Tart Poppy seed Dressing

PLACE spinach, strawberries, and toasted almonds in a large bowl, and toss. Drizzle with Tart Poppy seed Dressing just before serving.

Tart Poppy seed Dressing:

MAKES 1 CUP

PREP: 5 MIN.

1/3 cup sugar

¼ cup vinegar

1½ teaspoons chopped onion

¼ teaspoon paprika

¼ teaspoon Worcestershire sauce

½ cup vegetable oil

1 tablespoon poppy seeds

PROCESS first 5 ingredients for 30 seconds in a blender. With blender running, pour oil through food chute in a slow, steady stream, and process until smooth. Stir in poppy seeds.

PAT PADGHAM

MIDWEST CITY, OKLAHOMA

EXTRA-CREAMY DRIED BEEF DIP

MAKES 8 TO 10 SERVINGS

PREP: 15 MIN., BAKE: 20 MIN.

This updated version of a classic dip uses bell pepper, garlic powder, and pecans for a flavor boost.

2 (8-ounce) packages cream cheese, softened

1 (8-ounce) container sour cream

¼ cup milk

¼ teaspoon garlic powder

¼ teaspoon pepper

2 (2-ounce) jars dried beef, chopped

1 green or red bell pepper, chopped (about ½ cup)

¼ cup finely chopped onion ½ cup chopped pecans

Assorted crackers or bagel chips

BEAT first 5 ingredients at medium speed with an electric mixer until blended; stir in beef, bell pepper, and onion. Spoon into a 2½-quart baking dish; sprinkle with pecans.

BAKE at 350° for 20 minutes. Serve immediately with crackers or bagel Chips. PAT PADGHAM

MIDWEST CITY, OKLAHOMA

EXTRA-CREAMY SMOKED SALMON

DIP: Substitute 4 ounces smoked salmon for dried beef, dried chives for finely chopped onion, and add ¼ teaspoon salt to mixture. Omit chopped pecans.

Copyright Southern Progress Corporation Nov 2003
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