The Record’s “Recipe of the Week”: Hot Tamale Meat Balls by Caroline Breneiser
The Record’s “Recipe of the Week”: Caramel Pull-Aparts by Christina Gibson
The Record’s “Recipe of the Week”: Homemade Powdered Sugar by Barbara Grier
1 cup granulated sugar 1-1/2 tsp. cornstarch
Combine ingredients and pour into blender. Blend on high until pulverized.
The Record’s “Recipe of the Week”: Carrot Salad by Margaret Boyd
The Record’s “Recipe of the Week”: Homemade Gatorade by Marie Miles
1 small can frozen orange juice 1 small can frozen lemonade 1 small can frozen grapefruit juice 1 T. sugar 1 tsp. salt
The Record’s “Recipe of the Week”: U.S. Senate Bean Soup by William Schatz
1/2 lb. navy beans 6 cups water 1/2 lb. onions, chopped 1/2 lb. celery, chopped 2 T. butter 1/2 gal. beef stock 1/2 lb. ham, chopped 1/2 lb. potatoes, chopped
The Record’s “Recipe of the Week”: Crock Pot Beef Stroganoff by Debbie Wheeler
The Record’s “Recipe of the Week”: Super Breakfast by Carol Marlett
1/2 lb. sausage 3 slices day-old bread, cubed 4 large eggs 4 tsp. milk 1/3 cup grated cheese 1/8 tsp. thyme Salt Pepper
The Record’s “Recipe of the Week”: Green Chili Chicken Casserole by Mrs. Joey Wilke
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
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