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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.


—— Plastic ice-cube trays make terrific organizers for rings and earrings ——

The following recipe is from a $500.00 Game Day Winner. It is Easy and Delicious!


Use a Pork Shoulder. 2-3 bottles Dos Equis, 2-3 cans beef broth, 2-3 Bay leaves, and a few dashes of Worcestershire. Sprinkle with Sage, Thyme, Kosher salt, and cracked black pepper.

Coat both sides of roast with pepper. Sprinkle both sides liberally with sage, thyme, and salt. In a large Dutch oven or roasting pan, with lid, place seasoned roast and pour on remaining ingredients. Bake in a preheated oven at 325 degrees for 5-6 hours covered. Check the liquid level periodically and if there is little remaining, add equal amounts of Dos Equis and Beef Broth as needed. Once cooked, remove bone and shred pork with two forks. Add some juice to shredded meat and serve over toasted Hoagie Rolls with mayo (if desired).


2 8 oz. tubes refrigerated crescent dough sheets or crescent dinner rolls

1 8 oz. package cream cheese, softened

1 cup plus 1 Tablespoon granulated sugar

1 teaspoon vanilla

1 21 oz. can Lucky Leaf Cherry Pie Filling

1 Tbsp. butter, melted

½ cup sliced almonds

Preheat oven to 350 degrees. Unroll one package of crescent dough and fit into the bottom of an ungreased 9x13 -inch baking dish. In a bowl, mix together cream cheese, one cup of sugar and vanilla. Spread mixture over dough in baking dish. Next spread a layer of Lucky Leaf Cherry Pie Filling over the cream cheese mixture. Unroll remaining crescent dough and lay on top of the pie filling. Mix together 1 Tablespoon sugar, almonds and melted butter. Sprinkle on top of dough.

—— Garlic is said to ward off aphids, snails, and caterpillars ——-