The Record’s “Recipe of the Week”: Venison Beans by Vernie Bradley
The Record’s “Recipe of the Week”: Cranberry Salad by Virginia Setlik
1 regular size can whole cranberries 1 small can crushed pineapple with juice 3/4 cup water 3 oz. pkg. cherry Jell-O 1/2 cup chopped pecans, optional
The Record’s “Recipe of the Week”: Macaroni & Cheese Soup by Karen Meyers
The Record’s “Recipe of the Week”: Poppy Seed Chicken by Melissa Tucker
The Record’s “Recipe of the Week”: Western Style Beef ‘n’ Beans
The Record’s “Recipe of the Week”: Broccoli Cheese Soup by Kayla Faucett
The Record’s “Recipe of the Week”: Apple Pudding by Ella Overstreet
BASE: 3/4 cup sugar 1 T. flour, heaping 1 tsp. cinnamon Pinch of salt 6 lg. apples, peeled & sliced very thin
The Record’s “Recipe of the Week”: Onion Bacon Baby Carrots by Helen A Garner
The Record’s “Recipe of the Week”: Smothered Steak by Julie Helvey
The Record’s “Recipe of the Week”: Frozen Peanut Butter Pie by Barbara Grier
3/4 cup chunky peanut butter 1 qt. vanilla ice cream, softened 1 graham cracker or chocolate cookie crust
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