Friends' Gathering

These women don't let busy schedules keep them from getting together. An easy menu makes it happen.

After 10 years of friendship, these Kentucky women have defined the meaning of tradition. It's not how much time you spend with loved ones, it's how you spend your time. Kay Buskov, Marsha Segebarth, Sandy Cook, Anna Leasure, and Susan Edington live by this philosophy. "We always find an excuse to get together and have fun," says Marsha.

These women call themselves the PerSisters, a name that evolved early in their friendship while they persisted through challenges such as earning doctorates and managing busy schedules. Their sisterly bond, however, isn't the only thing they share. They also love to cook. Each year, they pull out their finest serving pieces and gather for a Christmas luncheon. The only rule: "No husbands allowed," says Kay, who hosted last year's event at her home in Madisonville. Enjoy this collection of recipes that has shown up on the table during many of the PerSisters' gatherings. - SHANNON SLITER SATTERWHITE

Pineapple-Nut Cheese With Cranberry Chutney

MAKES 10 TO 12 APPETIZER SERVINGS

PREP: 20 MIN., CHILL: 1 HR.

Be sure to drain the pineapple well before stirring it in. Simply pour the can into a wire-mesh strainer, and press the pineapple with the back of a spoon to remove excess juice.

2 (8-oz.) packages cream cheese, softened

1 (8½-oz.) can crushed pineapple, well drained

¼ cup finely chopped green bell pepper

2 Tbsp. finely chopped onion

1 tsp. seasoned salt

1½ cups chopped pecans, toasted Cranberry Chutney

Assorted crackers

1. Beat cream cheese at medium speed with an electric mixer until smooth. Gradually stir in pineapple, next 3 ingredients, and 1 cup pecans. Transfer to a serving bowl. Sprinkle evenly with remaining ½ cup pecans. Chill 1 hour or until firm. Serve with Cranberry Chutney and crackers.

Cranberry Chutney:

MAKES ABOUT 4½ CUPS

PREP: 15 MIN., COOK: 15 MIN.

Store leftover chutney in an airtight container in the refrigerator up to a week. Serve it with fried turkey, roasted pork tenderloin, or grilled pork chops.

1 cup water

¾ cup sugar

3 cups fresh cranberries (12 oz.)

1 pink grapefruit, peeled, seeded, and chopped

1 orange, peeled, seeded, and chopped

1 Granny Smith apple, peeled and diced

1 Anjou pear, peeled and diced

1½ cups mixed dried fruit

1 tsp. ground cinnamon

½ tsp. ground nutmeg

¼ tsp. ground cloves

1/8 tsp. salt

1. Bring 1 cup water to a boil over medium heat; add sugar, stirring until dissolved. Reduce heat to medium-low; stir in cranberries and remaining ingredients, and simmer, stirring constantly, 10 minutes. Remove from heat, and let cool.

Belgian Wassail

MAKES ABOUT 1 GAL.

PREP: 15 MIN., COOK: 30 MIN.

To make clove-studded orange slices, poke small holes around the edges of each slice with a fork or knife, and insert whole cloves.

2 oranges

2 lemons

1 gal. apple cider

1 cup sugar

2 (3-inch) cinnamon sticks

1 tsp. whole allspice

Garnish: clove-studded orange slices

1. Squeeze juice from oranges and lemons into a bowl, reserving rinds.

2. Bring citrus juice, rinds, apple cider, and next 3 ingredients to a boil over mediumhigh heat. Reduce heat, and simmer 25 minutes. Pour mixture through a wire-mesh strainer into a container, discarding solids. Garnish, if desired.

Note: This may be enjoyed hot or cold. To serve warm, keep the beverage in coffee carafes or a slow cooker.

Mandarin-Almond Salad

MAKES 6 SERVINGS

PREP: 15 MIN., COOK: 10 MIN., COOL: 20 MIN.

½ cup slivered almonds

¼ cup sugar

¼ cup vegetable oil

2 Tbsp. red wine vinegar

1 Tbsp. minced fresh parsley

½ tsp. salt

1/8 tsp. pepper

3 drops hot pepper sauce

1 Tbsp. sugar

1 bunch green leaf lettuce, torn (8 cups)

1 (11-oz.) can mandarin oranges, drained

½ small red onion, thinly sliced

1. Place almonds and ¼ cup sugar in a small saucepan over medium heat. Cook, stirring constantly, 10 minutes or until sugar coats almonds and turns golden. Spread in a single layer on lightly greased wax paper; cool 20 minutes. Break into pieces, and set aside.

2. Combine oil and next 6 ingredients in a jar with a lid. Tightly close lid, and shake well. Chill until ready to serve.

3. Toss together lettuce, oranges, onion, and almonds. Shake dressing, and drizzle over salad just before serving.

Orange-Cranberry-Glazed Pork Tenderloin

MAKES 6 SERVINGS

PREP: 10 MIN., COOK: 30 MIN., BAKE: 25 MIN., STAND: 5 MIN.

1 (16-oz.) can whole-berry cranberry sauce

1 tsp. grated orange rind

2/3 cup fresh orange juice

2 tsp. balsamic vinegar

½ tsp. pepper

¼ tsp. ground allspice

1/8 tsp. salt

1/8 tsp. ground cinnamon

1/8 tsp. ground cloves

1½ lb. pork tenderloin, trimmed

1½ Tbsp. olive oil

Garnishes: halved oranges slices, fresh thyme sprigs

1. Bring first 9 ingredients to a boil over medium heat. Reduce heat, and simmer, stirring occasionally, 20 minutes. Remove half of mixture, and set aside.

2. Brown pork in hot oil in a large nonstick skillet over medium-high heat 3 minutes on each side or until golden brown. Place pork in a lightly greased, shallow roasting pan.