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GIRL TALK
-- TEXAS RUBY RED GRAPEFRUIT MAKES A SWEET SNACK! ---
Today is Inspiration Day! I Have Declared It! ENJOY!!!
HEALTHFUL FRUIT-AND-NUT MIX
Combine 1 container of mixed nuts, 1 container of smoked almonds,
1 cup quartered dried apricots, and 3/4 cup dried cranberries in a large
bowl, Store in an airtight container. Makes about 4 1/2 cups and takes only
5 minutes to make!
DECKED-OUT DATES
Cut a lengthwise slit down the center of 24 seedless dates, forming a pocket.
Stuff with toasted walnut halves and thin shavings of manchego cheese. Makes
24 servings and takes 15 minutes.
USE A SERVING POT AND WOW GUESTS
This is a fresh buttermilk-herb dip using veggies for servers. Whisk together 1 1/4
cups mayo, 6 Tbsp. buttermilk, 2 Tbsp.fresh lemon juice, 1 Tablespoon chopped
fresh chives, 1 Tbsp. chopped fresh parsley, 1/4 tsp. salt, and freshly ground pepper
to taste in a medium bowl, Cover and chill 30 minutes. Place a 2 gallon zip-top
plastic bag in the center of an 18-inch-tall, glazed strawberry jar; fill to top with ice
and seal, Nestle a ramekin on ice in top opening of jar. Fill with dip. Arrange assorted vegetable sticks, such as carrots, celery, and bell peppers, in side pockets of
jar, and serve. Makes about 1 1/2 cups. Prep time 10 minutes, Chill: 30 min.
HERB ART Surprise a neighbor or friend with this easy gift!
HERB-TOPPED BREAD
Purchase a French baguette from a local bakery. Stir together 1 egg white and
1 Tbsp. water. Brush egg white mixture on top of bread; press herbs onto dampened
bread. Secure the herbs by gently brushing additional egg mixture on top. Bake
at 350 degrees for 5 minutes or until bread surface is dry. Prep time: 5 minutes Bake
time, 5 minutes.
***** Best herb choices include dill weed, flat-leaf parsley, chives, and thyme leaves*****