RCC Supper Club wins first prize in National Honey Board's Pure and natural Supper Club Contest
Contributed by
Judie Reece Nye

The RCC Supper Club members are not a matched set. Their origins, histories, and chosen life paths are as diverse as their tastes in food, clothing, and men. The common thread is their friend, Ria Locklear, who invited each of them to join a monthly cooking class she created in her home. Locklear died of cancer in May, 2004, and the members say none of them will ever forget her undeniable joy of cooking, dining, and quality time spent with friends.

The supper club members, aka Ria's Gang are carefully tuned into eating pure and natural foods because their life and health experiences say we are what we eat. A balanced, healthy diet is essential to the active lifestyles they live. Fresh vegetables, fruits, grains, milk, meat, and beans grace their tables. Organic herbs, spices, and other pure and natural embellishment, such as honey, are essential to create their dazzling and hearty dishes.

Several of the supper club members believe a truly good recipe cannot have more than five ingredients. This recipe is dedicated to the club members.

Honey Glazed

Chicken Skewers

Serves 8- 10 appetizer portions - two skewers each

One pound boneless, skinless chicken breast or strips

Fresh ground black pepper

1/3 cup Orange Blossom Honey

2 T. Creole Mustard

2 T. Soy Sauce

Cut chicken into 3/4" strips and lightly tenderize on each side with meat mallet. Lace chicken onto 6" bamboo skewers that were soaked in water for several hours. Sprinkle chicken with fresh ground pepper.

Mix honey, mustard, and soy sauce in small bowl. Brush chicken skewers liberally with the glaze reserving small portion for after glazing. Grill or broil skewers for two minutes on each side.

The RCC Supper Club won first prize in the National Honey Board's Pure and Natural Supper Club Contest.