Urban Cowgirl/Sophisticated Southern – February 2006

Diva: Stacey

Drinks: Tamara
Southern Peach

Peach Schnapps
Orange Juice
Cranberry Juice

Mix and serve with orange wedges.

Appetizer: Nicole
Meatballs

Nonstick cooking spray
1 slightly beaten egg
8 slices bacon, crisp-cooked and finely crumbled (about ½ cup)
½ c fine dry bread crumbs
½ c snipped fresh basil
¼ c plain yogurt or dairy sour cream
½ tsp ground black pepper
¼ tsp salt
2 pound uncooked ground turkey

Preheat oven to 400 degrees F. Line two 15x10x1-inch baking pans or large baking sheets with foil. Lightly coat foil with nonstick spray; set aside.
In a large bowl combine egg, bacon, bread crumbs, basil, yogurt, pepper, and salt. Add ground turkey; mix well. Shape into 75 one-inch meatballs (about 1 tablespoon each). Place on pans.
Bake on separate oven racks for 15 to 20 minutes or until no longer pink. Serve with sauce or skewered. Makes 25 (three-meatball) servings.
I served these with the Alfred sauce but some of the other options sound good too!
Alfredo Sauce: In a saucepan combine one 16-oz. jar purchased Alfredo sauce and ¼ cup milk. Heat through. Stir in 8 slices crisp-cooked, crumbled bacon (about ½ cup). Season to taste with pepper. Sprinkle sauce with ½ cup snipped fresh basil.
Sweet and Sour Chili Sauce: In a saucepan combine one 10-oz. bottle sweet-and-sour sauce; 1/3 cup mango nectar; 1 tsp. chili powder; 1 large clove garlic, minced; 1/2 tsp. finely shredded lime peel; and 1/4 tsp. salt. Heat through over medium-low heat, stirring occasionally.
Peach Sauce: In a saucepan melt 2 Tbsp. butter. Add 1/2 cup coarsely chopped pecans and 1/4 cup finely chopped red onion. Cook over medium heat about 5 minutes or until onion is tender and pecans are toasted. Stir in 2 Tbsp. yellow mustard and 2 Tbsp. molasses. Add 3 cups coarsely chopped fresh or thawed frozen peaches. heat through. Just before serving, stir in 2 Tbsp. snipped fresh parsley.

Salad: Ashley
Greens with cornbread croutons and choice of ranch dressing or buttermilk bacon dressing

Bowl of mixed greens

Cornbread croutons:
I used Jiffy cornbread mix. Prepare cornbread according todirections. Cool, cut into small cubes and toast in oven until golden brown

Ranch dressing:
¾ c plain yogurt
½ c mayonaise
2 T powdered cultured buttermilk
2 T finely chopped fresh parsley
2 T finely chopped celery leaves
1 ½ tsp fresh lemon juice
1 ½ tsp Dijon mustard
¾ tsp onion powder
¼ tsp fresh dillweed
1 clove garlic, minced
fresh ground black pepper to taste


Whisk first 3 ingredients in large bowl. Mix in remaining ingredients.
Cover and chill at least 1 hour to blend flavors.

Buttermilk Bacon:
¾ c plain yogurt
½ c mayonaise
3 T powdered cultured buttermilk
2 T finely chopped parsley
1 ½ tsp fresh lemon juice
1 ½ tsp Dijon mustard
¾ tsp onion powder
1 clove garlic, minced
3-4 sliced bacon, cooked and crumbled
fresh ground black pepper to taste

Soup: Tiffany
Creamy Corn Chowder

6 red potatoes, peeled and cubed
2 c whole kernel corn
½ c green bell pepper, chopped
½ c sweet onion, chopped
1 T red pepper flakes
2 c vegetable broth
1 (12 ounce) package low-fat, firm silken tofu
salt to taste

Place potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 30 minutes; drain.

To the potatoes add corn, bell pepper, onion, red pepper flakes and vegetable broth. Boil for about 15 minutes; remove from heat.

In a food processor or blender puree all but 1 1/2 cups of the vegetable and broth mixture with the tofu. Process in batches if necessary. Combine the pureed mixture with the remaining 1 1/2 cups vegetable and broth mixture, and cook over low heat for 5 minutes; do not boil. Season with salt to taste.

Side Dish: Erin
Creamed Spinach

2 pounds fresh spinach, washed and tough stems removed
2 T unsalted butter
½ c finely chopped shallots
1 tsp minced garlic
¾ tsp salt
½ tsp freshly ground black pepper
¼ tsp nutmeg
½ c heavy cream

Bring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.

Melt the butter in medium saute pan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the cream, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4 minutes. Remove from the heat and serve immediately.

Entree: Mariah
Crunchy Lemon Catfish

3 T Duke’s canola oil, divided
4 (4-oz) catfish fillets
¼ c oat bran
¼ c yellow cornmeal
1 tsp Sauer’s thyme leaves
1 tsp grated lemon peel
½ tsp Sauer’s paprika
¼ tsp salt or to taste

Brush an aluminum foil-lined 12x8x2 inch baking pan with 1 T oil. Brush both sides of fillets with remaining oil. To prepare breading mixture, combine remaining ingredients in a small bowl. Dredge fish fillets in breading mixture, coating each well. Arrange in the baking pan. Bake in a pre-heated hot oven (425 F) for 10 minutes, turning fish fillets over halfway through cooking time. Bake until fish flakes easily when tested with a fork. Do not overcook as fish will become tough.

Dessert: Michelle
Almond Peach Cake

1 ½ c finely ground almonds
2/3 c unbleached white flour
¼ t salt
6 egg yolks
3 T amaretto
¼ t vanilla
13 c sugar
6 egg whites
1 t cream of tartar
1/3 c sugar
Peaches
Whipped cream

Preheat the oven to 325. Butter and flour a 10-in Bundt pan
Stir together almonds, flour salt, set aside. Beat the egg yolks at high speed for about 6 mins until they are thick and lightly colored. Add the Amaretto and vanilla. Gradually add 1/3 c of sugar beating until it is dissolved. Set this mixture aside.

Wash and dry beaters thoroughly. In a large bowl, combine the egg whites and cream of tartar until soft peaks form. Gradually add 1/3 c sugar, beating until stiff peaks form. Gently fold yolk mixture into the white. Then gently fold in the flour mixture, 1/3 at a time.

Pour the batter into the bundt pan and bake for 45-55 minutes or until a knife inserted in the center comes out clean. Invert the pan onto a plate. After about 30 minutes, loosen the sides of the cake from the pan with a knife and remove the pan.

Serve topped with peaches and whipped cream.

I think I just made the whipped cream with heavy whipping cream, sugar, and a dash of the amaretto, whipping with the egg beaters until it was the consistency I wanted it to be.

WildCard: Lovina
Gourmet Cheesy Grits

1 quart milk
½ c butter
1 c uncooked grits
1 tsp salt
½ tsp ground white pepper
1 egg
4 oz Gruyere cheese, grated
½ c grated fresh Parmesan cheese

Bring milk to a boil over medium heat, stirring often. Add ½ c butter and grits. Cook, stirring constantly, until mixture is the consistency of oatmeal (about 5 minutes). Remove grits from heat. Add salt, pepper, and egg, beating until well combined. Add Gruyere cheese. Pour into a greased 2 quart casserole dish. Sprinkle with parmesan cheese. Bake at 350 for 1 hour.