The Record’s “Recipe of the Week”: Black Eyed Pea Dip by Phyllis Meyer
The Record’s “Recipe of the Week”: Cinnamon Toast Pretzels by Naoma Williams
18 oz. bag pretzels 1/3 cup oil 1/3 cup granulated sugar 1-1/2 tsp. cinnamon 1/3 cup Hershey’s cinnamon chips
Pour the pretzels into a microwave safe bowl.
The Stotts City Fire Department held its annual truck and tractor pull over Labor Day weekend.
The Record’s “Recipe of the Week”: Wee Willie’s Shipwreck Stew by William Schatz
The Record’s “Recipe of the Week”: Easy Chocolate Covered Cherries by Nancy Duncan
20 oz. pkg. brownie mix 16 oz. jar maraschino cherries, drained, reserve 1/2 cup of the juice 1 cup semisweet chocolate chips 1/2 cup sweetened condensed milk
The Record’s “Recipe of the Week”: Mexican Casserole by Julie Johnson
1 pkg. corn chips 1 lb. hamburger 1 can Fiesta Nacho Cheese soup 15 oz. can refried beans 1 can diced tomatoes with green chilies 2 cups shredded cheddar cheese, divided
The Record’s “Recipe of the Week”: Fruit Salsa by Jackie Boxberger
1/2 cantaloupe 2-3 slices of watermelon 1 can crushed pineapple, drained well 1 medium purple onion 1 small jar jalapeno peppers
The Record’s “Recipe of the Week”: Chicken Stromboli by Stacy Gann
The Record’s “Recipe of the Week”: Chocolate Upside-Down Cake by Jan Patten
The Record’s “Recipe of the Week”: Black-Eyed Pea Salad by Jeannie McGehee
312 S. Hickory St. Mt. Vernon, MO, 65712 www.lawrencecountyrecord.com
