THE socialSCENE NATCHEZ,

Ms

Magnolia Festival Magnolia Ball continued

Grayson Gay, Nestor Navarro, and Owen Jordan

Lisa Whittington, Sarah Lindsey

Laukhuff, and Jennifer Smith

Audrey and Luke Janette, Doug and Kristen Jordan, and Peggy and Jimmy June

Sam Shortess and Caroline Creech

Donna Sessions and Natalie Navarro

Shay Gay and Michael Boykin

Melinda Biglane and Lauren Middleton

Jennifer Smith, Barrett and Mattie Brown

Caroline and Porte Devereaux

Adara and Liz Blalock

Kate and Eric Orso

Ella Skates, Julia Smith, Faith Ann

Johnson, and Liza Gregg

Ms

Magnolia Festival Magnolia Ball continued

Front—Wesson Farmer, Barrett Brown, Braxton Zerby, and Stevie Jenkins / Middle—Mason Navarro, Griffin Hootsell, Bankston Jordan, Ethan Shaifer, Therrin Blalock, and Jacob DePaula / Back—Douglas Smith, Gibson Hillyer, King Ryan Skates, Ethan Huff, and Dow Hairston

Front—Ann Parker Warren, Caroline DePaula, Vivian Bass, and Linden Hughes / Back—Anita Maria Jordan, Anna Leigh Jordan, Harper Carter, Mary Katherine Gray, Queen Blair Smith, Sophie Webber, Faith Ann Brown, Stella Devereaux, and Kylie Emrick

Queen Blair Smith and King Ryan Skates

Queen Blair Smith and Caroline Devereaux

Russel, Crissy, and Jace Barmer

48

Queen Blair Smith and Michael Shull

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James B. Hall, MD

Our clinic focuses on hemodialysis, peritoneal dialysis, and chronic kidney disease prevention. As a hypertension specialty clinic, we also focus on difficult-to-control blood pressure, secondary hypertension, and reno-vascular hypertension. Our full-time and covering physicians are nephrology-fellowship trained and board certified in nephrology. Dr. Hall is also trained and certified as a Hypertension Specialist. Our clinic fosters a compassionate and friendly atmosphere, and our main objective is to delay the progression of kidney disease through community outreach, peer education, kidney screening seminars, and health promotional classes. Remember, “Your health is the most important thin you own, second to your soul.” a group of Krewe of Alpheus (a former Natchez Mardi Gras organization) friends got together and decided to form a supper club. Original members were Mary Ann and Mark Carter, Angie and Dee Druetta, Rick Freeman, Suzan and Dennis Hogue, Babs and Ken Price, Esther and Roy Price, and Gladys Terrell. Through this Fun Bunch Supper Club, this fun-loving group has continued and strengthened their bonds of friendship formed through establishing the Krewe of Alpheus; and their creative gatherings always provide a “fun” social time together. Other past members throughout the years were Rossi and Phyllis Copeland, Meg Freeman, and Randy and Glenda Hazlip.

Today, the supper club members include Mary Ann and Mark Carter; Suzan and Dennis Hogue; Babs and Ken Price; Nancy and Bruce Laird, who joined in 1995; and Ginna and John Holyoak, who joined in 2004. The three couples from the original group have set the trend for the F in this group’s “fun” culinary gatherings as they meet once a month and cook up some pretty tasty meals. While prepping for the meals sets the tone for the “fun” times, the dining, chatter, jokes, and sharing news with each other that nurture and repeatedly enliven the friendship.

Over the years, the group has taken some “fun” trips together for concerts, cruises, festivals, Saints games, beach visits, and camping ventures; and at times, the jaunts are just for a girls’ getaway. Always planning for the next trip, this group's ventures are in the works.

In 1999, one of the many social activities the Fun Bunch Supper Club planned took place during the Natchez Mardi Gras festivities when they built a float, “The Love Shack,” that all of them boarded to ride in the season’s annual parade. The club members invited friends and family to ride on the float as well, and it saw seven years of Mardi Gras parade participation. The parade audiences during those years could always spot “The Love Shack” approaching with its stylized ensemble, lively music, and festive throws delighting the crowds.

“We’ve been together for the births of our children and grandchildren and have seen each other through our losses,” explained Babs Price.“We are an extended family, and it’s hard to believe we are in our 30th year! Cheers to many, many more!!”

The “Fun Bunch” has shared some of their favorite recipes, and encourage others to join a supper club and have loads of “fun” too!

Mary Ann Carter’s Party Drink Batch Margaritas

1 (12-ounce) can frozen limeade

1 can tequila

1/³ to ½ can triple sec

½ cup fresh-squeezed lime juice

2 tablespoons fresh-squeezed lemon juice

Put ingredients in a blender. Fill the blender with ice and blend until slushy. Serve Margaritas over ice in glasses rimmed with salt.

Ginna Holyoak’s Best

Hors d’oeuvre Onion Soufflé

½ cup mayonnaise

1 bag frozen chopped onions, thawed

2 cups shredded Parmesan

3 (8-ounce) blocks cream cheese, softened

Optional: crushed Fritos Scoops corn chips

Mix and bake at 450˚ for 15 minutes or until bubbly and brown on top. Top with Fritos Scoops.

Suzan Hogue’s Favorite Staple

1 ½ cups self-rising corn meal

1 can cream-style corn

1 cup buttermilk

²/³ cup vegetable oil

2 eggs

½ cup chopped onions

¼ cup chopped green bell pepper

2 tablespoons chopped Jalapeños

1 cup grated sharp cheddar cheese

Preheat oven to 350.˚ In a large bowl, mix all ingredients until combined. Pour into a greased baking pan or muffin tins or cast-iron skillet (works best). Bake for 30 minutes or until toothpick inserted comes out clean.

Babs Price’s Favorite King Ranch Casserole*

6 whole chicken breasts, boiled and chopped (Save broth and set aside.)

3 cans cream of chicken soup

3 cans cream of mushroom soup

3 cans of Rotel, well drained

1 ½ cups broth

5 onions, chopped

2 bell peppers, chopped

1 bunch celery, chopped

2 packages of chili mix

Shredded cheese

Flour tortillas

Melted butter

(Put onion, bell pepper, and celery in a food processor for better results.)

Mix soups, broth, Rotel, and chili mix. Mix onions, bell pepper, and celery in a colander; and using hands, press out as much juice as possible.

Brush pan with melted butter, cover with corn tortilla pieces, and brush them with butter. Layer chicken, vegetable mixture, sauce, cheese, and tortillas. Bake at 350˚ for 45 minutes. Makes 3 large casseroles

*Recipe by the late Christina Hall, who was a wonderful cook and served as a food columnist for The Natchez Democrat

Nancy Laird’s Tried-and-True Favorite Broccoli and Cauliflower Salad

1 cup mayonnaise

4 tablespoons apple cider vinegar

½ cup sugar

Salt and pepper to taste

1 teaspoon Dijon Mustard

½ teaspoon garlic powder

1 cup chopped green onions

3 cups broccoli, cut into bite-sized pieces

3 cups cauliflower, cut into bite-sized pieces

1 can chic peas (Sometimes I roast them.)

½ cup dried cranberries

½ cup chopped colorful bell pepper

½ cup cashews and almonds sautéed in butter until brown

Optional: sunflower seeds, red onion, celery, and finely diced carrots

Whisk together the first six dressing ingredients in a large container that has a top. Set aside. Then add the remaining ingredients. Refrigerate for at least one hour before serving.

ARTICLE | Cheryl Rinehart

PHOTOS | Submitted