Supper Club Celebration

HOW TO PULL IT OFF
Use our plan to make and serve this menu without a hitch.

Two days ahead

• Cook and peel hard-boiled eggs. Place eggs in a zip-top plastic bag, seal, and chill. Cook and crumble bacon; chill.
• Set the table; cover with a clean sheet or tablecloth.
• Set up the bar.One day ahead

Mix  Baked Pimiento Cheese, and place in baking dish; chill.

• Make Bacon-Stuffed Eggs without the garnish, and place on serving dish; chill.
• Make Red Velvet Cheesecake; chill. Wash mint for garnish, wrap in paper towels, and place in a zip-top plastic bag.
• Assemble Crabmeat-and-Spinach Lasagna; chill.
• Squeeze orange juice and slice oranges for Orange Thing; chill. 

 Day of the party:

• Place cheesecake on a serving plate, and garnish with fresh mint sprigs, if desired; chill. 

1 hour before dinner:

• Bake lasagna; cover and keep warm.
• Bake okra for salad; cover and keep warm. Toast walnuts.
• Bake pimiento cheese dip appetizer; cover and keep warm. Set out crackers and veggies.
• Garnish Bacon-Stuffed Eggs, if desired. 

30 minutes before dinner:

• Serve eggs and cheese dip.
• Bake breadsticks. 

Last minute:

• Heat salad dressing, and assemble the salad.
• Garnish lasagna, if desired, and serve the meal. 

 "Supper Club Celebration" is from the December 2004 issue of Southern Living.