Head table at the Evening of Excellence. (Photos by Helen Ford Wallace).

Dr. M Dewayne Andrews presided at the University of Oklahoma College of Medicine Research Fund Dinner sponsored by OU College of Medicine Alumni Association.

The event was at the National Cowboy and Western Heritage Museum and the three award winners for the evening were Peggy and Charles Stephenson, Dean’s Award for Distinguished Community Service;  Dr. Kenneth H. Cooper, Dean’s Award for Distinguished Medical Service, and Oklahoma Tobacco Settlement Endowment Trust, Dean’s Award to a Distinguished Oklahoma Institution.

OU President David L. Boren gave appreciation remarks to the honorees.

On the menu was probably the best salad I have ever had. It was mixed greens, roasted corn, marinated tomato, couscous, pepitas, asiago and cranberry, served with a buttermilk pesto dressing. Also there was beef tournedos and apple almond stuffed chicken.

Bouquets of roses, calla lilies and hydrangeas decorated the tables and background music was provided by the University of Oklahoma students.

Dinner committee members were Kristen Brown, chairman, Amy Bankhead, Christina Nihira, Janie Axton, Marilyn Balyeat, Kathy Bronze, Cindy Crittenden, Janell Flanery, Betsy Gaske, Dina Hammam, Joan Gilmore, Kirk Hammons, Whitney Hooten, Barbara Jett, Andrea Jones, Jenny Kallenberger, Barbara Kerrick, Kelly Krahl, Kristen Long, Sandy Meyers, Kay Oliver, Lisa Pierce, Vanessa Pierce, Suzanne Reynolds, Linda Rodgers, Alix Samara, Leslie Samara, Jeary Seikel, Gayle Semtner, Donna Seres, Martha Williams, Leigh Woody and Sarah Yoakam.

Steering committee members included Brown, Dr. Donald H. Garrett, Clay Bennett, Dr. Terrence L.Stull and Dr. Andews.

Kristen and Matt Brown at the Dinner. She was Chairman.

Ann-Shannon and Dave Hail enjoy the dinner.

Glen and Melinda Johnson were at the event.

Martha Ferretti and Joseph Ferretti and Jari Askins enjoy time together.

Matthew Smith and Maria Jose Bolivar attended the dinner.

Christi Coyle created some yummy hors d’oeuvres for the season!

Here are some ideas for entertaining in 2013…
“The ornament of a house is the friends who frequent it” by Ralph Waldo Emerson is one of Christi Coyle’s favorite quotes and she sometimes prints it on a tag, attaches it with a pretty ribbon to a party favor to give to her guests at one of her parties. The enthusiastic entertainer loves sharing her home with her friends. Recently, she shared her passion for entertaining as she gave a training session on hospitality to a group of fellow Junior League members.

“The secret to great entertaining is…just play with it, “ she said. “Find out what works for you and just do it. “Remember, votive candles are inexpensive and make everything look more elegant. Don’t be afraid to mix good china with less expensive pieces. I have used mine (good china) with clear, heavy duty plastic utensils for a large crowd, she added.

She also added that good board games or card games can add to the value of the party.

“It’s all about making memories. So, just know that having people in your home is so personal…make it fun, cozy and memorable.”  Coyle created a booklet of her recipes to give to the crowd. She named it “Small Bites Entertaining.”  Here are two of her favorite recipes:

Party Mix for a crowd

2 c. canola or vegetable oil

2 packets dry Hidden Valley Ranch dressing mix (original)

2 T. lemon pepper

3 T. dill weed (dry)

3 t. garlic powder

2 t. crushed red pepper flakes

12 or 16 oz. box cheese its (regular flavor)

12 or 16 oz. box white cheddar cheese its

(2) 6 oz. bags of parmesan goldfish crackers

1 or 2 cans of mixed nuts (cashews, almonds, pecans)

(2) 6 oz bags of large Chinese noodles

12 oz. box of Crispix

Whisk first 6 ingredients together to make the dressing. Dump everything in a very large bowl and mix together. Pour dressing over crackers and toss to evenly coat. Cover and let sit overnight. Toss every once in a while.  Feel free to add substitute chex, cheerios, pretzels.

Cheese Ball

2     8 oz. packages of cream cheese ( room temperature)

1     8 ½ oz. crushed pineapple (well-drained)

2     c. chopped pecans

¼ c. minced green pepper

2  T. minced (grated) onion

1     T. seasoned salt

Mix all, except 1 cup of pecans. Chill well. Form into a ball and roll in remaining cup of pecans.

Some other recipes in her booklet are pulled pork with rub and cole slaw, mini beef wellingtons, seared steak lettuce cups, lobster pot pie, lobster mac and cheese,  roasted chicken purses and wonton crisps.

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