Past Celebrations
Past Harvest Parties
The Harvest Party
After forming in 1947, the Ladies Auxiliary joined the Houston Bar Association to host the first of its highly popular Harvest Parties in the fall of 1949. It coincided with a Democratic Party rally held at the Sam Houston Coliseum, and many political notables were asked to attend including Governor Allen Shivers and Speaker of the House Sam Rayburn. 400 guests came to River Oaks Country Club, and it was hinted the Harvest Party might become an annual affair.
The yearly social event has hosted Harris County lawyers, judges, and spouses with the intention of developing comradery. Early parties were at The Houston Club, but moved almost exclusively to River Oaks Country Club in 1970 as the elegant evening with women wearing formals grew in attendance. The six big Houston firms would buy 100 – 200 tickets and pass them out to their lawyers; individuals buying others. The Auxiliary helped with menu, service, and in early years sometimes spent up to a week creating decorations. When 1400 – 1600 people attended, River Oaks asked that fire code numbers be honored. By 1975, attendance was limited to 1450 tickets sold. Using the whole club, traditional food was served upstairs, and Mexican food was downstairs.
The Houston Bar Foundation (HBF) had an annual fundraiser benefiting Free Legal Services for the poor. Its rodeo, while yearly generating $45,000 - $60,000, was insufficient to support the Foundation’s Houston Volunteer Lawyer (HVLP) program. In 1999, the HBA suggested the popular and successful Harvest Party become a fundraiser for HBA’s donation to the Foundation. The Auxiliary organized a silent auction that year. Much hard work did not raise expected funds, so ticket prices for The Harvest Party were raised in 2000 to help fund the annual HBA donation. Today, that HBA contributes close to $1 million, which funds HVLP’s pro bono services for Harris County’s citizens, including veterans.
In its 72nd year, The Harvest Party remains one of HBA’s major, annual social events. Today, men wear suits and ties and women come in cocktail attire. Upstairs and downstairs, the party’s comradery still draws a crowd.
60th Anniversary
1947 - 2007
1st Row Seated (L-R): Nancy Eubank, Lucy Arnold, Beverly Arnold, Betty Griffin, Margaret Griffin, Carolyn Vance
2nd Row Seated (L-R): Gina Rebman, Unknown, Jane Hogan, Beth Lloyd, Martha Erwin, Fran Dunn, and Carolann Moore
3rd Row Standing (L-R): Ann Wilde, Sherryl Durkee, Suzan Glickman, Carolyn Matthews, Jacque Royce, Judy Oldham, Betsy Hope, Lynn Gagnon, Marsh Orloff, Carmela Frels, Jane Larkin, and Jo Anne Neslage
Sixty Carat Celebration Brochure
"Holding Court in the Kitchen" Cookbook Project
2012
In 2012, HBAA President Ansley Buttram suggested a HBAA cookbook as a novel and fun way to raise funds to support the HBAA Charitable Fund, Inc. With the overwhelming support of the membership, Ansley organized and promoted what became Holding Court in the Kitchen – rendering delicious verdicts, a 168-page collection of favorite family recipes.
Debbie Jones and Sarah Jones Lane agreed to solicit, collect, test, taste, and contribute recipes and to prepare them for printing. All past presidents, as well as other members of the Auxiliary, were asked to contribute. As a result, a total of 53 ladies contributed to the final product.
The books sold for $25 apiece or 5 for $100 and were marketed as the perfect Christmas gift for family chefs. At a gathering at the home of Marsha Orloff, each cookbook was gift wrapped in transparent plastic bags filled with colorful confetti and tied with a festive glittery ribbon. Members peddled books at the 2012 Harvest Party and at a holiday party generously hosted by Ansley and her husband Stephen. Amazingly, all were sold. It was a resounding verdict in favor of Ansley’s novel suggestion.
Below are a couple of the most popular recipes!
Easy Chocolate Brownies
2 ounces unsweetened chocolate
1/2 cup butter (1 stick)
1 teaspoon vanilla
2 eggs
1 cup sugar
Dash of salt
1/2 cup flour
1/2 cup (or more) chopped pecans
2 tablespoons molasses (optional)
Preheat oven to 375°. Melt chocolate and butter in double boiler; cool slightly. In a bowl, beat eggs and add sugar gradually. Add cooled chocolate mixture. Sift in the flour and salt and stir. Add vanilla and pecans; mix well. (If a very chewy brownie is desired, stir in molasses.) Pour into
a 9-inch square pan which has been well-greased with butter. Bake for about 20 minutes. Cut into 1 1/2 inch squares and remove from pan while hot. Makes 36 brownies.
Lucy Arnold (President, 1966)
Grandmommie Arnold’s Pralines
1 tablespoon butter, melted
Small amount of water
2 tablespoons sugar
1 tablespoon milk
1 cup pecans
Combine ingredients and cook to a soft boil (15-20 minutes). Scoop one teaspoon at a time onto wax paper and let set.
Do not make pralines on a rainy day – they will not set properly.
Beverly Arnold (President, 1972)
Key Lime Pie
Crust
16 graham crackers, crushed
3 tablespoons sugar -1/4 lb butter
Pie
4 large or extra large egg yolks
1 14 ounce can sweetened condensed milk
1/2 cup fresh key lime juice (approximately 12 Key limes)
2 teaspoons grated lime peel, green portion only
Whipping Cream For Garnish (Optional)
1/2 cup whipping cream 2 teaspoons granulated sugar
1/4 teaspoon vanilla
Instructions
Crust:
Mix the ingredients and press them into a 9" pie plate. Bake in a preheated 350F oven for 10-12 minutes until lightly browned. Place on a rack to cool.
Pie Filling:
Use an electric mixer and beat the egg yolks until they are thick and tum to a light yellow, don't over mix. Tum the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the Juice and the zest, continue to mix until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350F for 12 minutes to set the yolks and kill any salmonella in the eggs.
Serving:
If you are using the whipping cream garnish, prepare the cream. Serve with a dollop of whipped cream.
Blueberry Torte
Crust
9-inch torte pan
1 cup flour
Pinch of salt
1 tablespoon white vinegar
2 tablespoons sugar
1/2 cup butter
Torte
2 cups blueberries + 1 cup for topping
3/4-1 cup sugar
2 tablespoons flour
Dash cinnamon
Instructions
Crust:
Work butter into the remainder of the above ingredients. Spread dough evenly into pan and up sides. Can prepare dough up to a day ahead. Refrigerate up to 1 hour before cooking.
Torte:
Combine sugar, flour and cinnamon. Mix with 2 cups blueberries. Pour into torte crust. Bake at 400° for 35-40 minutes. Remove to wire rack. Add remaining berries on top. Can garnish with powdered sugar and mint or serve with ice cream.
This was the winner of the first pie contest at the first Chili Cook-Off. Gina Rebman prepared the recipe.
