The Record’s “Recipe of the Week”: Ozark BBQ Cups by Julia Helvey
10 oz. tube refrigerated buttermilk biscuits 1 lb. lean ground beef 3/4 cup barbecue sauce 1 cup cheddar cheese, shredded
The Record’s “Recipe of the Week”: Marshmallow Crescents by Carla Johnson
The Record’s “Recipe of the Week”: Appetizer Meatballs by Loeta Recknor
The Record’s “Recipe of the Week”: Breakfast Casserole by Sherie Thrasher
The Record’s “Recipe of the Week”: Green Chili Chicken Casserole by Mrs. Joey Wilke
The Record’s “Recipe of the Week”: Crispy Potato Wedges by Michelle Goff
4 medium russet potatoes, cut into large wedges 1 T. vegetable oil 1/4 tsp. ground black pepper 1/8 tsp. salt 1 tsp. paprika
The Record’s “Recipe of the Week”: Zesty Spaghetti Salad by Michal Miller
The Record’s “Recipe of the Week”: Cherry Nut Nuggets by Gladys Shockley
The Record’s “Recipe of the Week”: Macaroni & Cheese Soup by Karen Meyers
The Record’s “Recipe of the Week”: Apricot Pecan Bread by Catherine E. Daniels
312 S. Hickory St. Mt. Vernon, MO, 65712www.lawrencecountyrecord.com
