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Womens Page

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Annette Crabtree
handles, among other things, The Women's Page. Please contact her with recipe ideas,
gardening, book clubs, children's stories and
activities and other things that you would like to see in the Gazette.
GIRL TALK
-- THANKSGIVING - A TIME FOR FAMILIES, FOOD, AND FUN! ---
Almost everyone will cook a turkey for Thanksgiving, complete with stuffing and gravy.
Here are some "SIDES" that are good accompaniments to the turkey!
SWEET POTATO CASSEROLE
3 cups hot sweet potatoes, mashed
1/4 cup butter, melted
1/2 cup brown sugar
1/4 cup orange juice
1/4 cup pecans, chopped
1/4 cup coconut, grated
2 cups bananas, mashed
Mix above ingredients, except bananas. Place half of the potatoes in an 8 inch
shallow baking dish. Cover with bananas and other half of potato mixture. Top
with crumbled corn flakes and 1/2 cup brown sugar. Dot with butter.
Bake for 20 minutes in a 275 degree oven.
ZUCCINI MOZZARELLA CASSEROLE
3 to 4 medium size zucchini washed
1 large onion, peeled
1/2 lb. mozzarella cheese
2 Tablespoons. margarine
1 teaspoon onion salt
1/2 teaspoon oregano
1 can ( 8 oz.) tomato sauce, ( one cup)
Preheat oven to 350 degrees.
Cut zucchini into 1/2 inch slices and thinly slice onions. Cook
squash and onion slices in butter in covered skillet until tender.
Add onion salt, oregano, and tomato sauce.
Pour into a 1 1/2 quart shallow casserole. Top with cheese.
Bake 30 minutes.
CORN PUDDING
1 can whole kernel corn, drained
1 can cream style corn
1 box Jiffy cornbread mix
1 stick margarine
1 cup sour cream
Melt margarine and stir in both cans of corn. Then stir in cornbread
mix and sour cream. Pour into a hot casserole and bake for 1 hour
at 350 degrees.
If you are having a small group, these recipes will suffice. if your group is
large, double or triple the corn pudding as it will only serve 5.
HAPPY THANKSGIVING EVERYONE AND SAVE DESSERT FOR LAST!