GINNA PARSONS: Patty Roper coming to garden show

By Ginna Parsons/NEMS Daily Journal

The Union County Master Gardeners have invited a special guest to the 2012 New Albany Home and Garden Show.
Patty Roper, the editorial director for Mississippi Magazine, will be giving a talk at noon on Friday, March 30, and preparing lunch for registered guests. Tickets are $15 and must be purchased in advance. Seating is limited to 160.
“I’ll be talking about entertaining and trying to make people comfortable with entertaining,” Patty said in a phone interview last week. “It’ll be kind of encouragement, giving them easy ways to entertain so they’ll actually do it.”
Patty is the author of “Easy Hospitality,” “Easy Does It: Entertaining,” “At the Table,” and “Easy Parties and Wedding Celebrations.” The menu for the garden show luncheon will come from her newest book, “Easy Does It: Winners & Favorites.”
She’ll also talk about creative ways to plan parties, all the way from the invitation to the dinner table.
“I’ll even show you how to take a recipe that fails and make it be OK,” she said.
To reserve your spot at the luncheon, call Tim Burress at 316-0088. For more information about the garden show, visit www.newalbanygardening.com.
In case you can’t make the luncheon, here are a couple of Patty’s recipes for you to try at home. Patty said the Bacon-Tomato Tartlets are what all the caterers in Jackson are raving about right now.

Bacon-Tomato Tartlets
1 can Ro-Tel tomatoes, well drained
1 cup shredded Swiss cheese
1 cup mayonnaise
1 (3-ounce) package real bacon bits
3 packages Athens mini fillo shells, thawed
Preheat oven to 350 degrees. Combine tomatoes, cheese, mayonnaise and bacon bits. Fill shells with 1 1/2 teaspoons of the mixture and place on a baking sheet. Bake 10 to 15 minutes.
Makes 45 tartlets

Coconut Pound Cake
1 box coconut supreme cake mix
2/3 cup sugar
2/3 cup oil
1 cup sour cream
4 eggs
1/2 teaspoon vanilla
Confectioners’ sugar (optional)
Preheat oven to 350 degrees. With a mixer, combine cake mix and sugar. Add oil, sour cream, eggs, and vanilla; beat 2 minutes. Poor batter into greased and flowered heavy Bundt pan and bake 45 minutes. Do not open the oven; turn oven off and leave cake in oven 1 hour. Remove cake from oven. Remove cake from pan; cool on wire rack. Dust with confectioners’ sugar, if desired.
Ginna Parsons is the Daily Journal’s food/home/garden editor.