By Ginna Parsons/NEMS Daily Journal
Weekend before last, I got in my little red car and drove home to south Alabama for a birthday party.
Agnes, the mother of my best childhood friend, Leigh, was celebrating 87 years with a small gathering of family and close friends.
I was honored to be among the invited guests.
When I arrived in Pinckard, outside Dothan, a little after lunch on Saturday, Leigh was in the throes of party preparations. I set to work shucking corn and making burger patties.
Eighteen people were on the guest list and 16 were able to show. But Leigh, in typical Leigh fashion, had enough food on hand to feed at least 50.
We had two dozen beef burgers and a dozen turkey burgers plus veggie burgers, bratwurst, fresh flounder from the Gulf, three kinds of potato salad, cole slaw, grilled corn, baked beans and 72 deviled eggs.
That was the main meal.
For appetizers, we noshed on boiled peanuts, stuffed cherry tomatoes, chicken salad in phyllo cups (that was my contribution) and spinach dip.
And let’s not forget the homemade cake and slow-churned ice cream for dessert.
Everything was delicious and we had amazingly few leftovers. Apparently, Leigh knew she was feeding a bunch of pigs. But one thing that got lapped up in a hurry – I got only one – were the stuffed cherry tomatoes.
First, I have to say I will definitely make these at the next gathering I host. Second, I have to say these are loaded with delicious fat and therefore will be made only for special occasions.
Hmm, I see by my calendar that tomorrow is Donald Duck’s 77th birthday. That sounds pretty special to me.
Stuffed cherry tomatoes, anyone?
Stuffed Cherry Tomatoes
1 pound bacon, cooked and crumbled
1⁄2 cup mayonnaise
3 tablespoons grated Parmesan cheese
1⁄3 cup green onion tops, chopped
1 tablespoon finely chopped parsley
3 dozen cherry tomatoes
Combine bacon bits, mayonnaise, Parmesan, green onion tops and parsley. Mix well. Cut the tops off tomatoes and scoop out a bit of the insides with a small melon baller. Stuff tomatoes with bacon mixture. Refrigerate until ready to serve.
Makes 3 dozen, more or less, depending on the size of the tomatoes.
Ginna Parsons is the Daily Journal’s food/home/garden editor.