Southern Living, December 2013 Page 143

Updated December 07, 2012
Credit: Iain Bagwell; Styling: Buffy Hargett Miller

Since multiple recipes appear on page 143, select the one(s) you want to save, share or create a shopping list for, here.

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Perfect Beef Tenderloin

Credit: Iain Bagwell; Styling: Buffy Hargett Miller

Perfect Beef Tenderloin Recipe

When seasoning roasts, this will generally do the trick: 1 tsp. of kosher salt per pound of meat. Plan on about 5 pounds of meat for every 12 guests.

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2 of 11

Homemade Hot Mustard

Credit: Iain Bagwell; Styling: Buffy Hargett Miller

Homemade Hot Mustard Recipe

In Greenville, Mississippi, this mustard is golden. It's been passed from one kitchen to another for decades.

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Horseradish Sauce

Credit: Iain Bagwell; Styling: Buffy Hargett Miller

Horseradish Sauce Recipe

Give this classic tenderloin condiment as much horseradish oomph as you please.

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Montgomery Punch

Credit: Iain Bagwell; Styling: Buffy Hargett Miller

Montgomery Punch Recipe

Julia found this recipe in a cookbook by the Junior League of Montgomery, Alabama, where the punch is a town staple.

5 of 11

Pecan Bourbon Balls

Credit: Iain Bagwell; Styling: Buffy Hargett Miller

Pecan Bourbon Balls Recipe

Think a bourbon ball is a bourbon ball is a bourbon ball? Think again. Try coating them in spiced toasted pecans for a sweet-salty variation and you'll be a convert for life.

6 of 11

Cheese Dreams

Credit: Iain Bagwell; Styling: Buffy Hargett Miller

Cheese Dreams Recipe

These savory little gems will be the first party appetizer to disappear. Make ahead the day before and refrigerate, or you can freeze them up to 3 weeks in advance. If frozen, pop in the oven straight from the freezer and increase the bake time by 10 minutes. We find that sharp cheddar works best for creating a super cheesy flavor, but feel free to experiment with your favorite flavor of cheddar--an aged white cheddar would be amazing here. These are guaranteed to be one of the best easy appetizer recipes you've ever made.

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Mini Corn Cakes with Smoked Salmon and Dill Crème Fraîche

Credit: Iain Bagwell; Styling: Buffy Hargett Miller

Mini Corn Cakes with Smoked Salmon and Dill Crème Fraîche Recipe

Make these in the morning, and top with salmon and crème fraîche just before your guests arrive. Tight on time? Use store-bought blini instead.

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Lump Crab Mornay

Credit: Iain Bagwell; Styling: Buffy Hargett Miller

Lump Crab Mornay Recipe

Julia adapted this creamy dip from a recipe in Bayou Cuisine by St. Stephen's Episcopal Church in Indianola, Mississippi.

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Buttery Toasted Pecans

Credit: Iain Bagwell; Styling: Buffy Hargett Miller

Buttery Toasted Pecans Recipe

Patiently roasting pecans (the entire 25 minutes!) at 325° to coax out their flavor and essential oils takes them from good to great.

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10 of 11

Pecan Bourbon Balls

Credit: Iain Bagwell; Styling: Buffy Hargett Miller

Pecan Bourbon Balls Recipe

Think a bourbon ball is a bourbon ball is a bourbon ball? Think again. Try coating them in spiced toasted pecans for a sweet-salty variation and you'll be a convert for life.

11 of 11

Asparagus with Curry Dip

Credit: Iain Bagwell; Styling: Buffy Hargett Miller

Asparagus with Curry Dip Recipe

Asparagus with Curry Dip gives a classic side dish an extra kick with spices like curry, horseradish, and hot sauce.

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