The Record’s “Recipe of the Week”: Seafood Lovers Sauce by Deb Wynne-Bussman
1 clove of garlic 1/2 tsp. salt 1/4 tsp. pepper 1/4 tsp. cumin 1 cup plain yogurt 1 T. fresh mint, chopped 1 medium cucumber, chopped Sprigs of mint
The Record’s “Recipe of the Week”: Zesty Ham Tortillas by Patricia (Moennig) Horn
12 thin slices of cooked ham 16 oz. block Monterey Jack cheese, cut into 1/2-inch strips Two 4 oz. cans chopped green chilies, drained 12 flour tortillas
The Record’s “Recipe of the Week”: Coconut Cake by Connie Misemer
CAKE: 1 white cake mix 1 cup coconut 1 can sweetened condensed milk 1 can cream of coconut milk
ICING: 1 tub Cool Whip 2 cups coconut
The Record’s “Recipe of the Week”: Ramen Noodle Frittata by Della Myers
1 pkg. Ramen noodles 3 eggs, beaten Cheddar cheese, shredded
Cook the noodles as directed on the package, EXCEPT don’t add the seasoning to the noodles.
The Record’s “Recipe of the Week”: Black Bean and Black Eyed Pea Salad by Sandy Garoutte
The Record’s “Recipe of the Week”: Mexican Chicken Casserole by Pearl Annette Wilson
The Record’s “Recipe of the Week”: Coconut Vegetable Curry by Catherine Keeney
The Record’s “Recipe of the Week”: Baby Food Cake by Bernie Thomas
The Record’s “Recipe of the Week”: Skillet Chicken Cordon Bleu by Patricia Horn
The Record’s “Recipe of the Week”: Roast Pork with Mustard Sauce by Jessie L Cox
Boneless pork roast (at least 1/2 lb. per person to be served) Sour cream Dijon mustard
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