The Record’s “Recipe of the Week”: Just For Fun Chocolate Cake in Five Minutes by Sandy Garoutte
1 coffee mug, microwave safe 4 T. cake flour 4 T. sugar 2 T. cocoa 1 egg 3 T. milk 3 T. oil Vanilla
The Record’s “Recipe of the Week”: Cheesy Scalloped Potatoes by Paula Miller
The Record’s “Recipe of the Week”: Forgotten Chocolate Chip Cookies by Barbara Grier
2 egg whites 2/3 cup sugar 1 cup chocolate chips
Preheat oven to 350°.
The Record’s “Recipe of the Week”: Winter Tea by Sheila Phelan
1 gallon water 1 cup sugar 6 cinnamon sticks 2 tsp. cloves 4 family-size tea bags 3-1/2 cups pineapple juice 2-1/2 cups orange juice 1-1/2 cups apple juice
The Record’s “Recipe of the Week”: Cheese Krispies by Phyllis Immekus
2 stick butter, softened 2 cups sharp cheddar cheese, grated 2 cups Rice Krispies 2 cups flour 1/2 tsp. salt 1/2 tsp. Tabasco 1/2 cup pecans, chopped
The Record’s “Recipe of the Week”: Favorite Cheese Ball by Julia Helvey
The Record’s “Recipe of the Week”: Creamy Corn Soup by Della Myers
The Record’s “Recipe of the Week”: Beef Tips and Gravy by Naoma Williams
The Record’s “Recipe of the Week”: Eric’s German Crock-Pot Roast by David Phillips
4-5 lb. roast 10 whole kosher dill pickles 1 cup kosher dill pickle juice Water
The Record’s “Recipe of the Week”: Heirloom Pumpkin by Julie O’Marr
1 pumpkin 3 lbs. lean ground pork 1 large onion, chopped 1/2 tsp. powdered cloves 1/2 tsp. cinnamon Rice, cooked
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