Flavor: Time to kick those honey buns

RIVER VALLEY and OZARK AREA — From all corners of the facility, members stepped, jogged and wiggled out of their sitting eagle poses so as not to miss the tables of food stretched across the gym floor. St. Mary’s Wellness Fitness Center in Russellville recently hosted its annual Salad Fest, a chance to nosh and fellowship with fellow fitness fans, to the delight of more than 100 patrons.

“These folks can cook, now,” said Laurel Stabler, personal trainer and director of group fitness.

A colorful feast - a potluck provided by the members - enticed hungry sorts to linger over the buffet while earnest friends finished up aerobic, cycling and yoga classes. Flowers donated by local florist Todd Sweeden provided an elegant backdrop to the 50 homemade dishes.

Travis Adams of Russellville chatted while he eyeballed the vittles. A member for several years, he comes to the center to walk the treadmill and visit with friends.

Dorothy and Jack Burris appreciate the fellowship with longtime friends as well.

“I work out Mondays, Wednesdays and Fridays at 6 a.m.,” Jack said.

“I don’t come at 6,” said Dorothy, who likes to cycle and walk. “That’s uncivilized.”

Facility director Chris Draggs, on the spot to lend a hand, expressed excitement for the event, now in its third year.

“This is open to all our members, but it is our SilverSneakers members who really get into it,” he said.

SilverSneakers, a nationwide fitness program specifically designed for mature adults, encourages a safe, multilevel, equipment-based, total-body conditioning class for Medicare-eligible members.

“Our program is sponsored by several insurance companies, which underwrite the memberships,” Draggs said. “It’s a win-win situation.”

At the fitness center, the goal is to feel good, and Jack Burris could be a poster child for that goal.

“I come here to exercise because when I work out, my health, my head and my attitude are greatly improved,” he said.

Not to mention the participants’ appetites.

Catherine Tackett, well known for her Cornbread Salad, couldn’t believe how quickly her bowl emptied.

“I made this last year, and it was a hit, and folks seemed glad to see it again this year,” she said. “I’m taking the last tiny bit to my friend who just had back surgery.”

Salads in all forms - gelatins, chicken salads, tossed green salads, layered salads, noodle and rice salads, fruit salads and cheesy salads - were aplenty, but one table was saved for desserts.

“That looks like store-bought,” Betty Harson said as Jim Edwards sunk his fork into a slice of coconut cake.

“I don’t know,” Edwards said, “but it’s really good.”

Mary Lou Wilkinson, sitting beside Edwards, bolted from her seat and made way for the far side of the buffet, which was stacked with desserts.

“Why, look at that,” Harson said upon Wilkinson’s return, and all eyes darted to Mary Lou’s plate.

“The cake’s all gone, so I just scraped the icing off the plate,” she said.

“Well, I always say,” Harson began, “if you’re going to cheat, cheat with the good stuff and be done with it.”

“You notice we throw in desserts because why exercise if you can’t eat desserts?” Stabler said. “Plus, we want people to come back.”

VEIRLONE’S FAVORITE CAJUN FRUIT SLAW Veirlone Beck of Dover Ingredients: 1/2 unpeeled green apple, chopped 1/2 unpeeled red apple, chopped 1/2 cup cranraisins 1/2 cup green pepper, chopped 3-4 green onions, chopped 1 (10-16 ounce) bag cabbage mix, chopped 1/2 cup mayonnaise 1/4 cup olive oil 1 tablespoon sugar 1 teaspoon celery seed 1/2 teaspoon salt Cayenne pepper to taste, optional 1/4-1/2 cup white vinegar Directions: Combine first six ingredients. In a separate bowl, combine final ingredients and blend. Add mayo mixture to slaw mixture. Refrigerate four hours or overnight.

ORIENTAL SLAW Juanita Sutterfield of Russellville Ingredients: 1 package slaw mix 2 bunches green onions or red onion 1 package broccoli slaw 1/2 stalk celery, sliced thin 2 packages dry chicken-flavor ramen noodles 1/2 cup sugar 1/3 cup vinegar 1/2 cup oil Directions: Mix sugar, vinegar, oil and seasoning packet from ramen noodles. Heat and let cool. Crunch up noodles and add to slaw mix. Pour liquid over slaw and let set.

PARFAIT APRICOT SALAD Julie Ann Taylor Ingredients: 2 (3 ounce) packages orange Jell-O 1 large can crushed pineapple 1 large can apricots (if you can’t find large, use 2 medium - you will need this much for juice) Miniature marshmallows 1 (8 ounce) carton whipping cream 2 cups boiling water 1/2 cup sugar 2 heaping tablespoons flour 1 egg, beaten 2 tablespoons butter or margarineShredded cheese Directions: Drain pineapple and apricots to make 2 cups juice, reserving 1 cup. Divide juice in half and add 1 cup to both packages of Jell-O and 2 cups boiling water until gelatin is dissolved. Add crushed, drained pineapple and apricots. (I put the apricots in a blender to mash them up, but you can use a fork.) Pour this mixture in an oblong dish, sprinkle miniature marshmallows over this and place in refrigerator.

Let it set.

Mix sugar, flour, egg and butter with remaining cup of juice. Cook over medium heat until mixture thickens. Cool. Whip the whipping cream and add the cooled mixture to cream, blending well. Pour over Jell-O and sprinkle with grated cheese. Enjoy!

CORNBREAD SALAD

Catherine Tackett of Knoxville, by way

of her friend Allyson Minth of Dallas: “I think it’s better to toss the salad right before serving. I have a

dishpan in my kitchen for mix

ing things, and I just put on my

gloves and mix it all together. My

husband and I love blue cheese,

so we make it with that at home.” Ingredients: 1 (8.5 ounce) package corn muffin mix 1 (1 ounce) dry Ranch salad dressing mix 1 (8 ounce) carton sour cream 1 cup mayonnaise 3 large tomatoes or 2 small tubs of halved grape tomatoes 1/2 cup red bell pepper, chopped 1/2 cup green bell pepperchopped 1/2 cup green onions 2 (15-16 ounce) cans pinto beans, drained and rinsed 2 (15-16 ounce) whole kernel corn, drained and rinsed 2 cups shredded cheddar cheese (Catherine uses a bit more than the recipe calls for) 10 slices bacon, cooked until crisp, drained and crumbled (Catherine actually uses a whole pound) 1/2 red, yellow and orange peppers, chopped (for garnish)Directions: Prepare and bake muffin mix.

Cool completely and coarsely crumble. In a large bowl, combine beans, corn and tomatoes, peppers, onion and bacon and set aside.

For dressing: Combine mayo, sour cream and the dry dressing mix and set aside.

In a 3-quart serving dish, layer half of the cornbread, half of the bean mixture, half of the cheese and spread with half of the dressing. Repeat layers. Cover and chill for two to 24 hours.

Can omit the dressing and substitute Original Ranch or Ranch with Bacon bottled dressing. To add color, I add half of a red, yellow and orange pepper, all chopped.

River Valley Ozark, Pages 65 on 03/04/2010

Print Headline: flavor Time to kick those honey buns